Philippine Homebrewers’ Night, 28 June 2012

Last night was the second monthly meet-up of local craft beer brewers hosted by Global Beer Exchange in their Tasting Corner at L’Incontro Italian Restaurant. The usuals were there, along with a few new faces interested in learning how to brew their own, and even a visiting hophead and homebrewer from Norway. Of course, aside from the delicious offerings from GBEx, it was an opportunity for the homebrewers to showcase their babies.

Homebrewers United.
Photo reproduced with permission from Global Beer Exchange

Marvin Moreno rolled out his pale ale. It was the first time I got to try one of his brews. Solid stuff from one of the newer and younger brewers.

Mario McDermott presented his imperial black hefeweizen (which makes it an imperial dunkelweizen?) and his own pale ale. As is typical Mario, the ABVs were off the chart, as with the flavors.

The boys of Katipunan Craft proudly unveiled their labeled bottle of “indio pale ale,” with this batch showing a fuller head and body. They easily had the best label art of the night.

Aldous Bee brought his stout – with a nice toasted coffee and brown rice nose, but with a bit of a diacetyl problem which he wasn’t happy about. Diacetyl gives beer a buttery taste that is generally considered an impurity depending on the beer style, but can be corrected through further fermentation. He gave a me a few bottles which I plan to use for cooking. I’ve had success with Guinness carbonara in the past, and an already buttery stout could do wonders. We’ll see.

Baldis of Great Islands Craft Brewery again stole the show for me with his Choco Hills tablea stout, brewed with Batangas tablea used for the local tsokolate drink. Aged for six months, this was heavenly. Thick and black, with a roasty mocha nose, a rich dark chocolate and coffee flavor and a nice bitter zing in the finish.

L-R: Mario’s Imperial Schwartzbier, Choco Hils Cream Stout, Katipunan Indio Pale Ale. Photo from GBEx.

It’s good to see that there is an increasing interest in craft beer and home brewing in the Philippines. It’s just as exciting to see the local home brewers taking great steps in finally bringing their product to the market. It’s been a good year for craft beer in the Philippines. Consumers are slowly getting educated that beer is much more than a watery thirst quencher but a serious drink to be savored in itself in the same vein as wine. And speaking of home brewing, I’ll have a small surprise in store in the next month, hopefully in time for the next home brewers’ night.

After the tasting session, I headed over to The Distillery on Jupiter Street with Baldis, Aldous, Raffy and Kiyo for a wacky pairing idea of Belgian beer and Burger Machine. Hey, most people drink crappy beer with their gourmet burgers. We decided to take the opposite route and partner traditional Belgian beers with cheap comfort-food Burger Machine. I had a Satan Gold, which was a strong golden ale in the style of Duvel. Duvel means devil, means Satan, and this was a very tempting beer – refreshing and sweet, but high on the A.B.V. at 8%. Belgian brewers enjoy a little heaven and hell with their beers, so you’ll see beers named after monasteries, saints, demons and more. This was fun to do. Aldous threw around the idea of pairing serious beers with Pinoy street food. Interesting. Challenge accepted!

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2 Responses

  1. aldousbee says:

    Pinoy street food+ craft beer!We had sisig paired with Saison, though not a street food. It's a very good pairing IMHO.How about wit+ fishballs?

  2. E. says:

    I think witbier and fishballs would be a good pairing, depending on the sauce. Hehe. Or maybe that's just my bias. if I went all UP/kanto fishball style with that nice starchy sauce with sili, I'd go for a malty, light beer like Rogue Dead Guy or a Marzen. But if there's suka, wit all the way. The malty caramel ales might be just weird.

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