WHILE most food pairings revolve around wine, diners are now increasingly adventurous and exploring pairings with sake, whisky and even beer.
“Beer is a great match with food because of the complex flavours and its ability to be refreshing, ” said Culinary and Beer expert Thomas Ling.
To highlight the versatility of beer, Heineken Malaysia Berhad held an exclusive beer and food pairing experience with selected restaurant partners.
The “Sip and Savour” event also highlighted Heineken Malaysia’s signature lagers, stouts and ciders, proving to be the perfect partners to pair with these specially curated menus.
The three participating restaurants were The Bar°N Wine Bar, Souled Out Kuala Lumpur and Lavo Restro Wine Atelier.
“Beer is a relaxing drink and is a welcomed refreshment to the palate.
“When it comes to food pairing, there are no hard and fast rules, and it all comes down to matching the food flavours to the flavours of the beers, ” Ling said during a pairing experience at Souled Out Kuala Lumpur.
Heineken Malaysian corporate communications manager Ng Eng Kiat said the event also served to highlight the different brands under the Heineken brand.
“Beer has a place at the dinner table, and we want to help spread the love for beers and ciders, and showcase the diverse options when it comes to pairing, ” he said.
Diners at the event were treated to six specially created dishes that were paired with cider, lagers and ales.
A light starter of Apple Fox Cider with Patatas Bravas (fried potatoes in spicy sauce) was a great introduction to the food served.
A favourite among diners was the Fried Beef Noodles, prepared with Australian Wagyu and served with a chilled glass of Tiger beer.
That distinctive charred aroma or wok hei of Chinese fried hawker fare, was complemented by the clean and crisp taste of the beer.
Another worthy pairing was the Smoked Salmon Taco and Salsa Molcajete with Heineken beer.
The hoppy notes of the lager cut through the fatty smoked salmon flavour, offering a refreshing taste.
Also on the menu was Poached Atlantic Sole served with Paulaner beer.
The heavy aroma of wheat in this beer was the bridge into the world of ales, alongside the Irish Brewed Meatballs served with Kilkenny.
The Kilkenny is used to braise the meatballs and brown sauce, giving them a rich flavour that balances the bitterness of the Irish cream ale.
The evening wrapped up with the Vietnamese Lamb Cutlet with Grilled Root Vegetables complemented by the dark, bitterness of Guinness, showcasing a classic and robust pairing.
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