Bram Verbeken

The location couldn’t be more fitting: at Leuven’s Vaartkom, grain silos and restored brewery buildings speak to of the city’s rich brewing history. “I've been doing this for almost a decade now, and the mentality of customers has changed. People are no longer surprised to see beer paired with an elegant menu. They’re more willing to try new things and give me more freedom to serve speciality beers. Beer still takes center stage in our pairings, but you can also choose wine or non-alcoholic drinks.” 

Food and drink pairings usually start with the dishes. At Hop, it's the other way around. "When I taste a nice beer, I start building a dish around it. For example, I make an earthy dish with porcini mushroom gnocchi and pork to go with the bold spiciness of Hop Harvest from De Ranke Brewery. Sour beer works beautifully with richer dishes, earthy-sweet vegetables like beetroot, and the minerality of shellfish. A beer with plenty of body, such as a creamy New England IPA, can in turn stand up to spicy dishes. You can play with contrast between what’s in the glass and on the plate or go for harmony. For example, I serve a beer brewed with hibiscus and blood orange with a dish containing the same ingredients, so the flavors melt seamlessly into each other.”

At the special events that Bram organizes, he can open rare bottles or invite interesting colleagues. “For example, affineur Van Tricht came by with a nice selection of cheeses, for which I had chosen suitable beers. One pairing I’ll never forget is Neptune cheese from Ostend, a creamy triple-cream cheese with Dust Rose, a blend of sour beer, cider, and grape must from Bruges.” Anyone who dines at Hop learns to taste beer differently: not as a thirst-quencher, but as a true flavor partner that can bring as much nuance and excitement to a menu as a good glass of wine.