2017 Kwaktoberfest Bierfestival 10/13


In September there is always Oktoberfest, but on October 13th at Café Hollander Downer we’ll be hosting a very special Kwaktoberfest!

With a guest visit from our dear friend and international Belgian bier legend, Jack Van Antwerpen of Brouwerij Bosteels, join us as we throw a street festival celebrating our favorite beverage! Event kicks off at 4pm, with bier, food, fun and games flowing till 10pm, and a string quartet playing from 5-9 pm, courtesy of ACA Entertainment.

(We’ll also be sabering Deus Bottles open by the hour, which, if you’ve never seen anyone open a magnificent bottle of carbonated booze with the graceful sweep of a sword, you haven’t lived.)

How it works:
At $5 per token, you can purchase and redeem your tokens for any of the following food or drink items. At $20, you’ll save yourself a fiver and get 5 tokens to use. For $40, get an all-you-can-drink wristband and 2 extra tokens you can use for food or share with a friend.

What to Eat and Drink:
Kwak – 1 token
Tripel Karmeliet – 1 token
Seasonal Saison Series Fall17 – 1 token
Deus – 2 tokens
Frites Cone  – 1 token
Bitterballen – 1 token
Belgian Cheese Snack (includes mustard and celery salt) – 1 token
*choose from 4 different types of dipping sauces: garlic aioli, Sriracha mayo, basil aioli, or regular mayo

Be sure to check out the following Bosteel classics alongside Lowlands Brewing Collaborative’s newest Seasonal Saison Series Fall17:

Kwak – 8.4% ABV – A Belgian strong pale ale with a rich, amber color and sweet, malty aroma. Flavors of caramelized banana, licorice, and coriander with a mild hop bitterness.

Fun Kwak Facts:
Kwak is named after Pauwel Kwak, a Belgian Innkeeper and tavern owner from the late 18th century whose inn was frequented by mail coaches. Napoleonic Code forbade these coach drivers from abandoning their horse and post to enjoy a bier in his bar, so he had a special glass blown that would hang from their coaches so he could take the bier to them! Today, Kwak is still served in that same glass, complete with a monogrammed wooden stand custom designed by Pauwel Kwak. The long neck and round base of the glass ensure your bier maintains its beautiful, aroma-filled head. Cheers to delicious innovation!

Tripel Karmeliet 8.4 % ABV – A Belgian tripel-threat of delicate wheat, creamy oats, and wholesome barley combined with spicy citrus flavors and aromas of vanilla that are as elegant as the glass in which it’s served!

Fun facts about the Tripel Karm:
Tripel Karmeliet is a tripel made from wheat, oat, and barley, but what you might not know is that it is still brewed to an authentic bier recipe from 1679 originating in the former Carmelite monastery in Dendermonde. The glass is shaped the way it is because this was never meant to be a draught bier, and the brewmaster wanted guests to be able to pour their whole 11.2 oz bottle into one glass. This would be difficult, as the bier is bottle conditioned, which as we’ve learned leads to a LOT of carbonation. So, he simply made the glass bigger!

Deus – 11.5% ABV – Clean and effervescent. A floral nose with whispers of lemon meringue and ginger from its distinct yeast strain enhance its soft, biscuity malt backbone.

Fun facts about Deus:
The true Champagne of bier, DeuS Brut des Flandres is the crown, sparkling jewel of the Brouwerij Bosteels’ portfolio. It begins like all hand-crafted biers do, as a beverage comprised of just water, malt, hops, and a special, carefully- cultivated yeast strain. But from there on out, its journey is anything but typical. Once it completes its first and secondary fermentation at The Bosteels brewery in Buggenhout, Belgium, it is shipped off to the Champagne region of France, where it undergoes another fermentation and maturation in the méthode champenoise used to produce sparkling wine. After a twelve-month rest, bottles are stored horizontally to direct the yeast sediment toward the neck of the bottle, and turned every eight hours until they are standing upright. The bottle is then frozen and the sediment released in a process called “disgorging.” This just means they pop the temporary cap and let the pressure in the bottle force the sediment out on its own. All this results in a clean, enormously effervescent and truly unique bier experience.