Vodka & Food

In early summer, the season for Hollandse Nieuwe, mild young herring, traditionally begins in the Netherlands. It's classically served with diced raw onion and considered by many to be the culinary highlight of the entire year.

In Schiedam, a jonge genever traditionally pairs with herring, its lighter, less malty character not competing with the fish's bold, slightly oily flavor. It cleanses the palate cleanly between bites. This pairing is seen in Schiedam as a natural match, not a coincidence.

Deep-fried and served with mustard, that's how bitterballen come to the table, small balls of creamy ragout filling. They're as much a part of Dutch pub food as the beer beside them. Here, the kopstootje often comes into play, genever and a cold beer together. The richness of the bitterballen calls for a bit of sharpness and carbonation. The result is a simple but effective contrast on the palate.

For heavier, more robust dishes, Schiedam locals tend to reach for an oude genever. Its higher malt wine content brings more roasted malt character and weight, which doesn't get lost alongside hearty food the way a lighter vodka might. Some guests save it for the cheese course at the end of the meal instead.

Vodka from the same city tends to stay in the background at the table. Genever, by contrast, holds its own confidently alongside herring and bitterballen. This difference says a lot about the two spirits. Anyone who tries both dishes with their matching drink comes to understand the city, and its two spirits, a little better.