The story of beer begins in the Middle Ages at the time when monasteries and abbeys had a monopoly on brewing beer. The first written record of brewing technology was the work of Father Ekkehard, friar of the Sankt Gallen monastery in Switzerland. Not only was beer safer to drink than water, but the rich abbey beer was also a form of highly nutritious ‘liquid bread’.
In the heart of what’s now the tiny kingdom of Belgium, the monks of the Abbey of Leffe started brewing beer in the 13th century. Dating back to 1366, the roots of the country’s famous Stella Artois are almost as old.
Today, the little country in the heart of Europe still produces an unparalleled 500 different beers. Belgians like to pair them to simple but delightful food in the relaxed atmosphere of their local café.
freshly ground black pepper
1 large free-range egg yolk
1 teaspoon Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
lemon juice, to taste
Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit.