B.C. Beer Blog

The who, what, where, when, why, and how of B.C. craft beer

Posts Tagged ‘food pairing

The Next Wave: Pumphouse Pub

with 3 comments

Bear Republic Long Table dinner at the Pumphouse Pub (l to r: Norm Eng, Tom Orange, Rob Angus of Beerthirst and Chef Daniela Iaci, Micah Noble, Tony Iaci of Pumphouse Pub)

Think of a neighbourhood pub in BC and it’s usually not that difficult to predict what you’re going to find – a wide selection of industrial lager, lots of fried food, a pool table, and televisions. They largely follow a cookie cutter business model that offers Joe Average some macho time with the mates during the week, away from the wife and kids. Come the weekend, it’s time to take the missus out for a little treat of sweet drinks, spinach salad, and live music, maybe splurge a bit on Keno for a chance to take that trip to Vegas or Maui on the winnings.

Read the rest of this entry »

Advertisements

The Next Wave in BC Craft Beer

with 4 comments

Patrons enjoying the Driftwood beer dinner at Hapa Umi.

It was just over three years ago when I started this blog out of frustration over the lack of craft beer coverage in the mainstream media – virtually none. In fact, they were reporting the decline of beer in favour of wine when I knew it was a generalization that completely overlooked the ferment that was happening in BC amongst the microbreweries and brewpubs. Clearly, the MSM had no idea, given their wine obsession. At the time, craft beer in Vancouver seemed like an underground subculture whose workings were known to a select few. I had started getting the word out through CAMRA Vancouver’s newsletter, but needed a means for discussing issues and covering events in more depth than e-mail. The B.C. Beer Blog was born.

Read the rest of this entry »

Beer That’s Balilicious

with 7 comments

Balilicious logoI’ll be hosting an exploration of pairing ales with Indonesian food on July 14 in the intimate setting of Balilicious. Most Asian restaurants only offer a selection of mass-market lager and Guinness. This delicious dinner will demonstrate the excellent options other beer styles offer, which are always available at Balilicious:

Starters

  • Gado Gado Salad & Special House Peanut Sauce
  • Perkedel Jagung (corn fritters)
  • Martabak Asin (Indonesian beef pancake)

Balilicious Modern Indonesian restaurant interiorMain (choose when reserving this dinner)

  • Kari Ayam (red curry chicken) or
  • Sayur Kari (red curry veggies) or
  • Rendang Sapi (dry curry beef brisket) or
  • Ikan Bali (fried fish filet in tamarind chilli garlic sauce)

Trio Dessert

  • Bubur Injin (black rice pudding)
  • Pisang Goreng (deep-fried banana)
  • Chocolate-and-Avocado Parfait

Read the rest of this entry »

Indonesian Restaurant Reaches Beyond Lager

leave a comment »

When it comes to beer, most Asian restaurants typically offer little but lager because that is the dominant, if not only, style of beer brewed in their respective countries. For the lager loather, they may have Guinness, but that doesn’t mean it actually pairs well with any items on their menu. This is a shame because there are a number of beer styles that go very well with different Asian dishes. For example, every Indian restaurant should have an India Pale Ale (Alexander Keith’s not being an IPA), not only because the style was created for India but because it also happens to go well with many spicy Indian dishes.

Saison Dupont, Fernie First Trax, R & B Hop Goblin

From top left: saté lamb chop, krupuk (shrimp chips), coconut prawn & sambal mayonnaise, green beans & kecap manis, beef rendang (centre). The beer, from left: Saison Dupont, Fernie First Trax, R & B Hop Goblin'

A Vancouver restaurant is changing this stereotype. I hosted beer-tasting dinners on April 27 and November 8 at Saté Satu, an Indonesian restaurant in Cambie Village, to highlight pairing Asian food with ales (more photos on Picasa) . The menu was as follows:

Salads pair well with wheat beers. In this case, I chose a Belgian wit to go with the Gado Gado. Wheat beers also pair well with seafood. But to change things up a bit and showcase another style of beer, I chose to match the prawn with a saison, a very versatile and palate-cleansing food beer.

Darker beers typically pair well with dark meats. The trick is to discover which style. Depending on how it is prepared, lamb can have a strong flavour. In this case, the spices it is marinated in cut down on the gaminess, while grilling brings out some sweetness from caramelization. Therefore, I chose a brown ale that complements this, but won’t overwhelm the taste of the food with heavy body and full flavour.

One might be tempted to pair the beef rendang with a porter or stout. However, this one was spicy. If you aren’t able to handle a lot of chili heat, either of these styles will be completely inadequate to stand up to the spiciness. Therefore, I chose an India pale ale to dampen the heat. If you can find one, even better would be an India brown ale. The hop bitterness would counteract the chilis on the one hand, while the malt sweetness would be a better match for the beef.

How much spiciness you can handle in your food actually makes a difference as to what style of beer will pair best with your food. The less heat you can handle, the bigger a beer you need; the converse is also true.

Finally, the deep-fried banana has some options, depending on how it is presented. If there is any chocolate sauce, a chocolate or roasty imperial stout would work. In this case, however, it was plated with a scoop of vanilla ice cream and fruit. Consequently, I chose a wheat Eisbock because the caramel of the beer goes well with the carmelized batter of the banana. Also, the banana esters from the wheat beer yeast complement the dessert perfectly.

The owners of Saté Satu were very pleased with the outcome of the dinners, not only because their customers were satisfied with the experience but it gives them an opportunity to distinguish themselves from their competitors. Consequently, they modified their beer selection to include the ones above.

My next beer pairing dinner will be on November 19 at the House of Dosas (1391 Kingsway, Vancouver) with dishes from Sri Lanka and Tamil Nadu.