Beer & Food

Soup for the Soul

Red Curry Butternut Squash and Apple Cider Soup

IMG_20140415_150546Chef Evan 1

Spring is finally upon us!  But if you live in the northern climates (i.e. upstate New York), you may be experiencing a bit of a cold snap this week.  To help keep our spirits up (and our bodies warm), our own Chef Evan Brown whipped up a batch of delicious Spicy Red Curry  Butternut Squash and Apple Cider soup at Cafe Ommegang this week!  This soup, both sweet and savory with a hint of spice, has been so popular this week, we couldn’t help but share the recipe for those of you not able to join us at the brewery.  Fortunately, it happens to pair well with a variety of our beers (particularly Witte and Rare Vos) as the soup’s fresh citrus, curry, and other spicy tropical notes match the spice in the beer while enhancing all of its refreshing qualities.  Enjoy this soup in any season and climate, and especially with your favourite Ommegang beer!

Red Curry Butternut Squash and Apple Cider Soup

Yield 4 servings


1 butternut squash

1 shallot sliced

2 garlic clove sliced

1 apple cored and diced

1-2 T red curry paste (depending on how spicy you want it)

2 c fresh apple cider

1 13oz can coconut milk

1 T brown sugar

1 lime juiced

Fish sauce TT

Cilantro (for garnish)


1-      Cut stem end off of squash. Cut in half length wise and scoop out seeds with spoon. Put cleaned squash in a pan large and deep enough to hold squash and about one inch of water. Wrap pan with plastic wrap and then foil. Bake in a 350 degree oven until very tender (1-2 hours). Remove from oven let cool until the squash can be handled, and scoop meat of squash away from skin. Set aside.

2-      In a pot heat oil and sweat shallot, apple, and garlic clove. Once tender add curry paste and brown sugar. Cook for about 2 minutes until paste and sugar start to turn brown. Add coconut milk and apple cider. Stir and bring to a boil.

3-      Add squash and lime juice. Bring to a boil. Blend soup and adjust seasoning with fish sauce. Garnish with cilantro and serve.



Announcing HopChef Competition coming to Boston on May 21st!



For the second consecutive year, Brewery Ommegang is bringing its acclaimed HopChef competition to the Cyclorama at the Boston Center for the Arts on May 21st. Leading local chefs will face off in a beer and food pairing culinary competition using Ommegang’s Belgian style ales to compete for the title of Boston’s HopChef 2014.  This year’s line-up of competing chefs includes:

Each chef will create one dish showcasing their imaginative beer and food pairing skills to be judged by a panel of esteemed beer and food-industry professionals.  The Boston judging panel includes’s Will Blunt, Craigie on Main Chef Tony Maws and Editor Chris Furnari, with more to be announced shortly.

Join us in Boston on May 21st to sip, savor, spectate, and vote for your favorite beer and food pairing!


Competition Details:

Date: Wednesday, May 21, 2014

Time:  7:00 – 10:00pm

Location:The Cyclorama at the Boston Center for the Arts

539 Tremont Street, Boston, MA 02116


Tickets are $65 each and include samples of each chef’s signature dish, accompanying Ommegang beers, a commemorative Brewery Ommegang glass, People’s Choice voting, music and merriment!

Buy Now


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Dragons Are Coming to Dinner


Game of Thrones fans and beer lovers, rejoice! Dinner is coming.
To celebrate the debut of their new Game of Thrones-inspired beer, Fire and Blood Red Ale, Brewery Ommegang is hosting a dinner event so bold it’ll take two chefs to create. Brewery Ommegang’s Executive Chef Evan Brown will face off against Chef Teddy Folkman from Granville Moore Restaurant in Washington, DC, to serve a Game of Thrones-inspired dinner at Café Ommegang on Saturday, March 15.

Guests will enjoy a six-course beer-pairing dinner and take home a bottle of the new Fire and Blood Red Ale with custom glassware. Guests will also have the chance to buy additional bottles of Fire and Blood prior to the beer’s release at the brewery on Sunday, March 16 at noon, a full 18 days before the national beer release on March 31.

The menu for this six-course dinner includes:
-French onion soup consummé with brûléed gruyere foam paired with Rare Vos
-Parsley and roasted root vegetables with a roasted marrow and caper vinaigrette and sourdough toast paired with Hennepin
-Seared quail, ancho chili and blood orange gastric, fried livers, frisse, and a smoky essence paired with Fire and Blood Red Ale
-Beef heart, brisket and Abbey Bolognese with black pepper pasta and poached egg paired with Abbey Ale
-Lavender-smoked steel head trout with poblano and cauliflower purée and watermelon radish paired with Houblon Chouffe
-Shortcake with sweet yogurt, toasted peanuts, dried fruit, and blood orange caramel paired with Glimmerglass.

The evening begins with a beer tasting at 6:30 PM followed by dinner at 7 PM. Reservations are $125 per person and may be purchased in person at the Brewery Ommegang gift shop or by calling (607) 544-1800 ext. 832 between noon and 5PM. GBDGF dinners sell out quickly so please call early to reserve your seats.



Meet the Chefs: HopChef Chicago




06-20-2013-09-21-33_S_Meet the Chefs

Seven of Chicago’s hottest chefs will compete for culinary honors at Brewery Ommegang and SAVEUR Magazine’s HopChef Chicago culinary competition.  Cleetus Friedman of Fountainhead,Cosmo Goss of Publican Quality Meats, Tim Cottini of Fork, Jacob Saben of Graham Elliot Bistro, Alex Ageneau of Paris Club, Craig Fass of The Bad Apple and Rick Gresh of David Burke’s Primehouse will battle for the title of HopChef Chicago July 1 at 7:00 pm at Paris Club. Meet the chefs here.

Each chef prepares a dish paired with an Ommegang ale, then presents and defends their dish to a panel of local and national food critics including Shelley Young: CEO of The Chopping Block, Ray Daniels:  Founder of Cicerone Program, Chris Gerber GM at the Aviary, Laura Sant: Assistant Digital Editor and more…

HopChef Chicago tickets are $60 before July 1 / $75 at the door.   Admission include tasting dishes and open bar, with a portion of proceeds going to support Common Threads.

Can’t make it? Follow #HopChef to get a full glimpse of the action.

Brewery Ommegang Presents: HopChef Boston

SocialMedia - Hop Chef Boston


Brewery Ommegang and Saveur Magazine are bringing their beer and food pairing showdown HopChef to Beantown — at The Cyclorama at the Boston Center for the Arts  on June 26 at 7pm.

The drool-worthy line-up of Boston-area chefs, including Andy Husbands of Tremont 647Michael Lombardi Jr. of The Salty PigJosh Smith of Franklin CafeJosh Harrison of Publick House and Brian Young of Citizen Public House will each create one dish showcasing their imaginative beer and food pairing skills. The dishes, all paired with Ommegang ales, will be served sustainably on beautiful VerTerra dinnerware to a panel of judges, and to all attendees, to taste and score. As it all goes down, great beer will partner with great food to help out a great cause: a portion of proceeds from HopChef Boston will benefit the Boston Center for the Arts.

In the weeks leading up to HopChef, follow the action on Twitter with #HopChef as chefs taste Ommegang beers and create their competition dishes – all with a some inevitable smack-talk.

HopChef Boston tickets are $60 before June 25 / $75 at the door.   Admission include tasting dishes with open bar, with a portion of proceeds going to support the Boston Center for the Arts.