(NEDERLANDS) BROUWERIJ BOSTEELS Bosteels Brewery stands in the heart of the village of Buggenhout. Adjoining the spacious inner courtyard, the handsome and dignified buildings rise up from the ground: the former family residence and the old whitewashed brewery tower. The listed brewerhouse is built to the designs of the architect Minnaert (Minnaert Theatre, Ghent).

VISIT THE BREWERY

Parking. Located in the middle of Buggenhout town, we can suggest the following parking facilities. Address: Kerkstraat 96, 9255 Buggenhout. Booking: per email to visit@kwak.karmeliet.be. For further information, you can reach us per phone or email : +3252.33.23.23. visit@kwak.karmeliet.be. We look forward to welcoming you at the

brewery soon.

ONZE BIEREN

Three stories. Every day the brewer applies his craftsmanship and zeal in a night-on magical way to turn water, grain, hops and yeast into fantastic beers with their DEUS - BREWERY BOSTEELS - BOSTEELS BREWERY The art of Pouring. DeuS is served in a classic flute glass. The glass needs to be picked up by the stem and tilted 45° and filled to generate a tight, white foam. The foam will dissipate due to the 11.5% ABV and the mouth of the glass will hold the complex aromas and accentuate the enjoyment of

PASSIE VOOR BROUWEN

Fermentation and conditioning. Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of Kwak or Karmeliet. KWAK - BREWERY BOSTEELS - BOSTEELS BREWERY Kwak is a traditional strong Belgian amber ale, a perfect blend of malt and hops with a great complexity of flavour. Appearance: the Kwak beer is recognizable by its deep amber, clear beer with a dense, creamy-coloured head. The white wood support offers a nice contrast with the beer. Aroma: A balance of dark caramel, dried orange, a hint

of

TRIPEL KARMELIET

Tripel Karmeliet is a classic golden Belgian Tripel with a distinct character from the use of three grains. Appearance: Rich and refined deep Golden colour with a creamy white foam. Aroma: Very refined & complex; with hints of vanilla mixed with herbs and citrus. Flavour: A medium-bodied beer that is delicately warming. CONTACT - BREWERY BOSTEELS - BOSTEELS BREWERY The brewery can be contacted at the following address: Brouwerij Bosteels. Kerkstraat 96, 9255 Buggenhout. Belgium. T:+32 (0)52 33 23 23. info@kwak.karmeliet.be. AWARDS - BREWERY BOSTEELS - BOSTEELS BREWERY At Bosteels Brewery our greatest recognition is your love of our beers. But naturally, international honours and awards highlight and support our daily efforts to ensure that every bottle of beer embodies the famous quality – and that is where we are perhaps a little proud. Pauwel Kwak – Double Gold – cat.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel (NEDERLANDS) BROUWERIJ BOSTEELS Bosteels Brewery stands in the heart of the village of Buggenhout. Adjoining the spacious inner courtyard, the handsome and dignified buildings rise up from the ground: the former family residence and the old whitewashed brewery tower. The listed brewerhouse is built to the designs of the architect Minnaert (Minnaert Theatre, Ghent).

VISIT THE BREWERY

Parking. Located in the middle of Buggenhout town, we can suggest the following parking facilities. Address: Kerkstraat 96, 9255 Buggenhout. Booking: per email to visit@kwak.karmeliet.be. For further information, you can reach us per phone or email : +3252.33.23.23. visit@kwak.karmeliet.be. We look forward to welcoming you at the

brewery soon.

ONZE BIEREN

Three stories. Every day the brewer applies his craftsmanship and zeal in a night-on magical way to turn water, grain, hops and yeast into fantastic beers with their DEUS - BREWERY BOSTEELS - BOSTEELS BREWERY The art of Pouring. DeuS is served in a classic flute glass. The glass needs to be picked up by the stem and tilted 45° and filled to generate a tight, white foam. The foam will dissipate due to the 11.5% ABV and the mouth of the glass will hold the complex aromas and accentuate the enjoyment of

PASSIE VOOR BROUWEN

Fermentation and conditioning. Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of Kwak or Karmeliet. KWAK - BREWERY BOSTEELS - BOSTEELS BREWERY Kwak is a traditional strong Belgian amber ale, a perfect blend of malt and hops with a great complexity of flavour. Appearance: the Kwak beer is recognizable by its deep amber, clear beer with a dense, creamy-coloured head. The white wood support offers a nice contrast with the beer. Aroma: A balance of dark caramel, dried orange, a hint

of

TRIPEL KARMELIET

Tripel Karmeliet is a classic golden Belgian Tripel with a distinct character from the use of three grains. Appearance: Rich and refined deep Golden colour with a creamy white foam. Aroma: Very refined & complex; with hints of vanilla mixed with herbs and citrus. Flavour: A medium-bodied beer that is delicately warming. CONTACT - BREWERY BOSTEELS - BOSTEELS BREWERY The brewery can be contacted at the following address: Brouwerij Bosteels. Kerkstraat 96, 9255 Buggenhout. Belgium. T:+32 (0)52 33 23 23. info@kwak.karmeliet.be. AWARDS - BREWERY BOSTEELS - BOSTEELS BREWERY At Bosteels Brewery our greatest recognition is your love of our beers. But naturally, international honours and awards highlight and support our daily efforts to ensure that every bottle of beer embodies the famous quality – and that is where we are perhaps a little proud. Pauwel Kwak – Double Gold – cat.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel AWARDS - BREWERY BOSTEELS - BOSTEELS BREWERY At Bosteels Brewery our greatest recognition is your love of our beers. But naturally, international honours and awards highlight and support our daily efforts to ensure that every bottle of beer embodies the famous quality – and that is where we are perhaps a little proud. Pauwel Kwak – Double Gold – cat.

BELGIAN BLUE BEEF

Preparation. Dress the beef fillet and season with olive oil, smoked salt and freshly ground pepper. Arrange in a warm pan and sear for 2

minutes.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel BAKED BREAST OF DUCK Preparation. Fry the duck breasts in a pan for about ten minutes. At the end add the shallots and garlic. Remove the meat from the pan and

cover with foil.

CAPPUCCINO OF SPINACH Preparation. Peel the onion and cut into slices. Cut the chilli lengthwise, remove the seeds and chop finely. Peel the clove of garlic

and cut up finely.

RED GURNARD

Preheat the oven at 180° C. Place the dish for about twenty minutes in the preheated oven. If, after these twenty minutes, the cheese hasn’t yet coloured enough, put it under the oven grill for another minute. Pauwel Kwak with red gurnard. Spinach, ricotta cheese and red gurnard: all smooth and soft. CARAMELIZED VITA PORK Preparation. Baste the pork fillet with olive oil. Marinate in the long pepper, anise, cinnamon, rosemary and garlic for 6 hours. In the meantime, make the sauce by combining the pork stock, honey, olive oil and Anne’s dandelion vinegar.

SOLE WITH SHRIMPS

Preparation. Bring the fish stock to the boil in a medium deep skillet. Insert the soles and let them stew gently under a lid. Turn them round after about 4 minutes and cook for another 4 minutes.

SAFFRON RISOTTO

Preparation. For the risotto: fry the thinly sliced shallots in some butter until soft and stir in the rice and saffron. Bring the stock to the boil together with the white wine.

LAMB RAGOUT

Ingredients for 4 people – one loin or leg of lamb – weighing app. 1kg. (2 1/2 lb.) – half a green cabbage – 4 carrots – 4 turnips

– half a celeriac

(NEDERLANDS) BROUWERIJ BOSTEELS In the hands of the Bosteels family for over 200 years, the brewery relies today on the craftmanship of seven generations. In 1791, Jean-Baptist Bosteels established the brewery, and has been followed by generations who took over the brewery with zeal and never stop brewing even during the world wars.

VISIT THE BREWERY

IMPORTANT UPDATE REGARDING OUR BREWERY VISITS. The health and safety of our visitors and personnel is our number one priority. Due to the recent developments in the situation concerning the coronavirus COVID-19, as a precautionary action, we are unfortunately temporarily

closing our visits.

DEUS - BREWERY BOSTEELS - BOSTEELS BREWERYBOSTEELS BREWERYBOSTEELS BREWERY BELGIUMBOSTEELSDEUS BEER WHERE TO BUY Every single sparkling glass of DeuS is the result of a long and complex process, combining the best of two different production methods. The brew master brews

ONZE BIEREN

In de handen van de familie Bosteels voor al meer dan 200 jaar, rekent de brouwerij vandaag op de ambacht van zeven generaties.

TRIPEL KARMELIET

Tripel Karmeliet is a labour of love. Of patience. Of passion. For over 7 generations we have worked tirelessly, continuously perfecting our craft to create this singular award winning beer.

PASSIE VOOR BROUWEN

Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of

Kwak or Karmeliet.

CONTACT - BREWERY BOSTEELS - BOSTEELS BREWERY The brewery can be contacted at the following address: Brouwerij Bosteels Kerkstraat 96, 9255 Buggenhout Belgium T:+32 (0)52 33 23 23 info@kwak.karmeliet.be AWARDS - BREWERY BOSTEELS - BOSTEELS BREWERY Let’s be clear about it. At Bosteels Brewery our greatest recognition is your love of our beers. But naturally, international honours and awards highlight and support our daily efforts to ensure that every bottle of beer embodies the famous quality – and that is where we are perhaps a little proud. KWAK - BREWERY BOSTEELS - BOSTEELS BREWERY In Napoleon’s time Pauwel Kwak was a brewer and owner of the ‘De Hoorn’ inn in Dendermonde. Mail coaches stopped there every day. But at that time coachmen were not allowed to leave their coach and horses in order to have their thirst quenched along with their passengers.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel (NEDERLANDS) BROUWERIJ BOSTEELS In the hands of the Bosteels family for over 200 years, the brewery relies today on the craftmanship of seven generations. In 1791, Jean-Baptist Bosteels established the brewery, and has been followed by generations who took over the brewery with zeal and never stop brewing even during the world wars.

VISIT THE BREWERY

IMPORTANT UPDATE REGARDING OUR BREWERY VISITS. The health and safety of our visitors and personnel is our number one priority. Due to the recent developments in the situation concerning the coronavirus COVID-19, as a precautionary action, we are unfortunately temporarily

closing our visits.

DEUS - BREWERY BOSTEELS - BOSTEELS BREWERYBOSTEELS BREWERYBOSTEELS BREWERY BELGIUMBOSTEELSDEUS BEER WHERE TO BUY Every single sparkling glass of DeuS is the result of a long and complex process, combining the best of two different production methods. The brew master brews

ONZE BIEREN

In de handen van de familie Bosteels voor al meer dan 200 jaar, rekent de brouwerij vandaag op de ambacht van zeven generaties.

TRIPEL KARMELIET

Tripel Karmeliet is a labour of love. Of patience. Of passion. For over 7 generations we have worked tirelessly, continuously perfecting our craft to create this singular award winning beer.

PASSIE VOOR BROUWEN

Bosteels Brewery has three top-fermented beers, namely Pauwel Kwak, Tripel Karmeliet and DeuS. Each of these has is own character and is fermented in cylindroconical tanks at a temperature of between 23 and 27 °C (73-81 °F). Every tank is good for around 100,000 bottles of

Kwak or Karmeliet.

CONTACT - BREWERY BOSTEELS - BOSTEELS BREWERY The brewery can be contacted at the following address: Brouwerij Bosteels Kerkstraat 96, 9255 Buggenhout Belgium T:+32 (0)52 33 23 23 info@kwak.karmeliet.be AWARDS - BREWERY BOSTEELS - BOSTEELS BREWERY Let’s be clear about it. At Bosteels Brewery our greatest recognition is your love of our beers. But naturally, international honours and awards highlight and support our daily efforts to ensure that every bottle of beer embodies the famous quality – and that is where we are perhaps a little proud. KWAK - BREWERY BOSTEELS - BOSTEELS BREWERY In Napoleon’s time Pauwel Kwak was a brewer and owner of the ‘De Hoorn’ inn in Dendermonde. Mail coaches stopped there every day. But at that time coachmen were not allowed to leave their coach and horses in order to have their thirst quenched along with their passengers.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel

ONZE BIEREN

In de handen van de familie Bosteels voor al meer dan 200 jaar, rekent de brouwerij vandaag op de ambacht van zeven generaties.

BELGIAN BLUE BEEF

Preparation. Dress the beef fillet and season with olive oil, smoked salt and freshly ground pepper. Arrange in a warm pan and sear for 2

minutes.

OVEN-BAKED RABBIT

Ingredients for 8 people – 2kg (4.5lb) foreqaters of rabbit – 2 carrots – 3 onions – 1 head green celery – 50 gr(2 oz) clarified butter – 3 liters (5 1/4) pints Tripel BAKED BREAST OF DUCK Preparation. Fry the duck breasts in a pan for about ten minutes. At the end add the shallots and garlic. Remove the meat from the pan and

cover with foil.

WILD SALMON

– 4 slices of wild salmon (50 g each) – 4 half herrings – 150 g parsley – 500 ml cream – 200 ml mayonnaise – lemon juice –

pepper and salt

RED GURNARD

Ingredients for 4 people – sufficient lasagne sheets to cover your baking dish three times – salt – weighing app. 1kg. (2 1/2 lb.) – 500g young spinach leaves CAPPUCCINO OF SPINACH Preparation. Peel the onion and cut into slices. Cut the chilli lengthwise, remove the seeds and chop finely. Peel the clove of garlic

and cut up finely.

WITH MARINATED SEABASS – 4 pieces of Seabass (100 g each) with skin – 50 ml Kriek beer vinegar – 100 ml dashi 1 – 4 tablespoons mirin 2 – 20 chicory leaves – 20 lamb’s lettuce leaves

GRILLED BEEF CHEEK

Preparation. Cut four thin slices crossways from the hat of the raw mushroom. Fry the onion in some butter, add the sugar, vinegar and veal fond and allow to simmer until you acquire a slightly syrupy

sauce.

OOSTERSCHELDE EEL

Preparation. Cut the eel fillet into 4 portions. Put the cauliflower in the sweet & sour mixture for 1 hour. Drain and mix with the finely chopped green herbs. WELCOME TO BREWERY BOSTEELS You are not old enough to view this website A beer brewed with knowledge is tasted with wisdom. Please do not share the content of this site with minors

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