Craft beer

High Fermentation

La Gaillette - Recipes with beer

Recipes with Gaillette

Chicken with Gaillette and Maroilles


For 4 persons :

600g chicken breast,

1 onion,

2 cloves of garlic,

30 g butter,

1 tablespoon oil,

25 cl blond beer la Gaillette,

150 g maroilles, salt and pepper.


Cut the chicken into pieces, peel, slice the onions crush the garlic

Roast in the blanks with the oil and butter, salt, pepper, add the onion and garlic.

Pour beer Gaillette, cover and simmer 20 minutes.

When cooked add the sliced ??maroilles and cook 5 minutes and serve immediately.

Potjevlech with Blond Triple Gaillette


For 6 persons

500g chicken breast,

300g saddle of rabbi

500g boneless pork shoulder or loin boneless

300g veal knuckle or twin

2 sprigs of thyme,

1 bay leaf,

1 stalk celery, bouquet set,

5 cloves of garlic

20 juniper berries,

10 cl of white vinegar

75 cl of beer Gaillette triple 9°

2 carrots (optional)

salt and pepper

2 packets of jelly.


Cut the meat into chunks.

Prepare the marinade by mixing beer there Gaillette The triple vinegar, minced garlic, bouquet, juniper berries and pepper. (No salt).

Sprinkle the meat with the marinade, cover with plastic wrap and let rest in the fridge 24 hours.

The next place the meat in a bowl and sliced ??carrots.

Cover with marinade, salt, close the pan and cook 3 hours in a hot oven 150 ° th5.

Prepare the jelly as directed on the package, add it into the bowl and let

cook for another 20 minutes.

Let cool and place in the fridge 12 hours.

The meat must be covered with marinade if not add a little water.

Fondue of Nord with hoppy Gaillette


for 4 persons

200g maroilles,

200g emmental,

300g tome of Cambrai,

75 cl dry white wine or beer Gaillette,

2 cloves of garlic,


country bread,


Mini casseroles.


Remove the rind from cheese and cut into cubes.

Place in a saucepan, sprinkle with white wine or beer Gaillette

Put on the fire as long as the cheese melts.

Rub mini casseroles with garlic bread and cut into small pieces.

Add a pinch of nutmeg and pepper cheese completely melted and smooth.

Fill the fondue pots

Serve immediately with bread and a salad.

Flemish stew in Gaillette Brown


For 6 persons

1 kg of beef from the chuck, scoter, cottage walnut, cheek,

8 beautiful onions (400g)

250 g pitted prunes

2 tablespoons wine vinegar,

20 cl broth (no cube)

2 tranches de pain rassis,

salt, pepper,

60g lard or butter,

2 tablespoons of brown sugar blonde

55 cl of beer Gaillette brown

1 furnished room bouquet,

1 tablespoon of mustard.


In a saucepan over low heat, heat 30g butter and 1 tablespoon of oil, add the onions, cover and cook, stirring often without letting them brown for 20 minutes.

In a pan fry the beef cut into cubes 5 cm in the remaining 30g of butter and a tablespoon of oil for 3 minutes on each side, remove them with a skimmer and let them hold a plate.

On onions add a teaspoon of brown sugar, vinegar, salt and pepper, stir and cook for 2-3 minutes without browning.

Add the meat and the juice made the furnished room bouquet, Gaillette beer, broth, place a slice of bread mustard on each side.

Copen and cook gently for 3 to 4 hours.

At the end of cooking add the prunes you have soaked in warm water.

Serve with fries or parsley potatoes or pasta.

If you do not have prune, put 2 tablespoons of brown sugar

Flemish Chicken with Brown Gaillette


For 4 persons

1 chicken cut,

250 g smoked bacon,

2 beautiful onions,

4 slices of gingerbread

30 g butter,

1 tablespoon of oil,

75 cl Brown Gaillette,

salt, pepper


In a pan brown the chicken pieces with butter and oil.

Remove and brown the onions and bacon.

Put the chicken pieces, cover with beer and brown Gaillette

slices of gingerbread crumbs and pepper.

Cover and let simmer for 30 minutes.

Remove the lid and reduce the sauce for 15 minutes.

Serve hot with chips or spaghetti.

The Coq beer Gaillette Triple 9 °


For 6 persons

1 cock 2 kg 500

200g smoked bacon or bacon,

2 bunches of spring onions,

250 g mushrooms,

2 cloves of garlic,

2 shallots,

75cl of beer Gaillette Triple 9 °

5cl brandy gin

15 juniper berries,

60g butter,

1 tablespoon of oil,

10cl of cream,

30g of flour,

1 furnished room bouquet,

salt, pepper


Peel chop the shallots.

Épluchez et pressez l’ail.

Peel the onions, leaving a little green stem.

Clean the mushrooms and leave whole.

Cut the bacon into pieces.

Lightly flour the chicken and drop the excess flour by tapping.

Heat 30g butter and 1 tablespoon oil in a pan, put in the chicken fry ... they must be well colored.

Heat the brandy and flambé juniper cock stir well pieces, salt and pepper.

Stir in the shallots, garlic, juniper berries, and made make blond 5 minutes.

Add the bouquet, beer Gaillette Triple 9°, bring to boil, cover and simmer for about 1 half to 2 hours.

In a pan put back in 30 g of butter remaining bacon, onions, mushrooms.

Cover and let braise for 30 minutes on low heat.

Arrange the chicken on a platter, keep warm.NG_RECETTEF31


Add the cream and heat until broth 1.

Pour over the cock and serve immediately.

The sauerkraut Gaillette Triple 9°


For 4 persons :

1kg of raw sauerkraut,

2 minced onion

3 cloves garlic, furnished room bouquet,

40 juniper berries,

50g lard,

200g smoked bacon,

250g crusader fresh bacon,


4 sausages from Montbéliard or Frankfurt or Strasbourg,

1 garlic sausage,

1 thick slice of ham,

salt, pepper,

1 beer 75 cl bottle of Gaillette Blonde 9°


Wash sauerkraut with cool water, drain and squeeze it with your hands.

In a large pot, melt the lard, add the onions, bacon.

Put the sauerkraut in the conditioner, garlic, bouquet garni, cross fresh and smoked bacon cut into 4 juniper berries, salt and pepper.

Add the beer Gaillette Blonde 9°, cover and simmer 3 hours, stirring occasionally and watching it does not fail if lack of juice add a little hot water.

10 minutes before the end of cooking, add the sausage, ham, cut into 4, garlic sausage, sliced.

Place sauerkraut in a hot dish, surrounded by his meat.

Serve with steamed potatoes.

Drink: beer Blond Gaillette 9° or 8°