Oliebollen with champagne beer are a delicious combination
There’s nothing wrong with an oliebol and a lovely glass of champagne. But hey, why not pair this end-of-year snack pairen with a good glass of beer for once? Because the two really do go well together!
This year, beer brewer Grolsch came up with a special oliebol made with herfstbok that pairs perfectly with the Finale beer the Enschede-based brewer traditionally brings to market every December. Finale beer is brewed with grape juice and champagne yeast (10.5% alcohol). It is intended as an alternative for thirsty drinkers looking for an alternative to champagne (and yes, such people do exist).
Beer sommelier
The combination of beer and oliebollen isn’t illogical. The key ingredients in beer and oliebollen are remarkably similar: water, yeast and grains. A splash of beer in your oliebol batter, for some extra flavor, can never hurt. The Finale oliebol was developed by master brewer Marc Janssen in collaboration with Arvid Bergström, a chef and internationally certified beer sommelier.
This beer sommelier can certainly be called an expert when it comes to Beer & Oliebollen. Arvid even wrote a modest masterpiece about it: a small but delightful cookbook entitled Bier & Oliebollen, featuring nothing but oliebol recipes. Think savory oliebollen with cheese or mushrooms. And oliebollen with blueberries and mint, or with banana, ginger and cardamom. For each oliebol, he also comes up with a suitable specialty beer.
Special edition
The fresh, dry character of the champagne beer goes beautifully with such a rich oliebol. The pairing of this special edition oliebol is also in the filling. A touch of peach complements the beer’s fruitiness. And mushroom and pepper match the earthy flavor the beer gets from the champagne yeast. A hint of cinnamon ensures that the oliebol tastes like a traditional oliebol.
Recipe
Grolsch Finale (75 cl) is available in limited quantities. A bottle costs €12.95 and is available at selected supermarkets and liquor stores (while supplies last).
And this is how you make the Finale oliebol
(for 20 to 24 oliebollen)
The dough
375 grams wheat flour
1 bottle Grolsch Herfstbok (or Grolsch Tripel or Grolsch Herfstbier 0.0%)
20 grams butter
1 egg
5 grams dry yeast
1 tsp sugar
Pinch of salt
Filling
4 chestnut mushrooms
1/2 canned peach, rinsed
Pinch of cinnamon
A little parsley
Salt and pepper
Equipment
Two small bowls
One large bowl
Deep fryer with vegetable oil
Ice cream scoop
Draining tray lined with paper towels
Optional: powdered sugar
Method
Place the flour, butter, Grolsch Herfstbok, egg, yeast, sugar and salt in a large bowl. Stir and leave to rise for one hour. Prepare the deep fryer, add the oil and heat it to around 180 to 185 degrees.
Meanwhile, cut the chestnut mushrooms and peach into small cubes. Place them in a small bowl and add a little parsley and a small pinch of cinnamon. Stir gently to combine.
After the dough has risen for an hour, add it to the peach and mushrooms. Scoop up a ball of dough with the ice cream scoop and gently let the dough slide into the hot frying oil. Do not fry more than 6 oliebollen in a 3-liter fryer. Otherwise, the oil will cool down too much and the balls will absorb the frying oil.
After about 2.5 to 3 minutes, the balls will turn over by themselves. Sometimes you can help them along a little with a spatula. After 5 to 5.5 minutes, the oliebollen are ready.
Remove them from the fryer with a spatula or slotted spoon and place them in a draining tray lined with paper towels. This will absorb some of the excess oil.
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