In the Flemish village of Esquelbecq, Brasserie Thiriez brewery and taproom offer a food program that is inextricably linked to the technical art of fermentation. The signature 'La Blonde d’Esquelbecq' provides a spicy, champagne-like aroma that complements a menu focused on robust, farmhouse-style dishes. Technique is central to the preparation of their carbonnade flamande, where beef is slow-braised in the house ambrée ale until the fibers yield to a rich, malty glaze. Texture is explored through the use of local grains and wheat, resulting in breads with a thick, charred crust and a moist, aerated crumb. The kitchen employs traditional curing methods for their charcuterie, pairing salty, air-dried meats with the bracing bitterness of fresh hops. Each dish is designed to mirror the earthy, slightly wild character of the beers, creating a synergistic experience. It is a rustic yet precise exploration of the border’s unique culinary and brewing terroir.