Crepe Duxelles: a warm comforting mix of mushrooms, onions, cream, freshly grated Parmesan cheese, and Camembert cheese snugly sandwiched in between layers of homemade savory crepes garnished with homegrown chives and washed down with New Belgian’s Le Terroir. The meal paired beautifully with this dry-hopped sour as the Citra and Amarillo hops brought out fruity, floral notes from the spinach salad while the earthy toned from the three years the beer spent in wooden foeders complemented the naturally earthy mushroom duxelles.