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Craft beers must be one of the bigger trends to hit Metro Manila this year. There are a number of local craft beers — about 15, give or take — and many more new players will be joining the mix next year. While Jim Araneta’s Bottle Exchange on Magallanes is the pioneer at coddling this whole eksena, The Perfect Pint at BGC — of the Tempongco brothers Alec, Noel and Raymond — is the one that local craft beers can perhaps call home. Because local craft beers are pretty much all they serve there.
Here’s an 11-point guide to learning about and enjoying this kinda intimidating scene.
1. Beer doesn’t always have to be served ice-cold
Says Alec Tempongco: “You can’t serve craft beer below zero. You’re looking for the flavor when you drink craft beers. Serving it really cold will kill it and the experience it comes with. Temperature is key for the perfect pint. The glassware is just as important too. You can’t serve pale ale in a beer mug. There’s a whole science to it.”
2. That said, forget ice
Says Miguel Buling of Katipunan Craft Beers, the first known local crafter: “Ice waters down the flavor, so why would you want to do that with your craft beer? You’re buying craft beer for the flavor, right?”
3. Pour it into a glass
Glassware is important. Miguel, as well as Richard Ng of the beer-exclusive blog beerloverinmanila, say don’t drink beer from the bottle! “There is glassware for beer because you want to see its characteristics,” according to Richard.
4. Take your time
It sounds a bit OA, but it actually takes Richard about an hour to finish a pint of craft beer. “I pour it into a glass at an angle that will give it a good head or foam, I look at the appearance, sometimes take a photo. And then I sip, and then sip again until I can decipher the flavors. Then my wife will go, just drink the beer, ha-ha.”
5. It is best enjoyed when paired with food
And it should complement it, says Alec. “Kailangan tapatan ng beer flavor yung flavor ng dishes. Or else one will overpower the other. It’s like wine pairing. Lager can be paired with light food. It tastes like white wine so it can go with seafood. Steaks and burgers pair well with pale ales. India pale ale, which is pale ale with a lot more hops, go well with more flavorful dishes like Indian food and curries. Stout can be paired with dessert and barbecue. By tasting, you get better education. “
6. Beer is more forgiving than wine
Chef Gene Gonzalez, who consulted in the The Perfect Pint’s dishes, says you can transition from one beer to another depending on the dishes. It’s not as strict as wine. “You can finish your beer even after another dish arrives. The transition is smoother.”
7. It’s even better with craft beer virgins
Says Miguel, “Craft beers are best enjoyed with great food and great company around you. And if some friends are trying craft beers for the first time, even better!”
8. You are looking for flavor
To be more specific: Richness and balance in flavor. “Of course, it’s all up to the subjective taste of the drinker,” considers Miguel, but generally speaking, he says you should be looking at those two. Craft beers must not be bland, not too sweet and not too bitter.
9. What kind of beer are you drinking?
“Of course there are nuances to the different beer styles. A stout tastes different from an IPA, which can’t be mistaken for a pilsner. All can be great beers in their own way,” says Miguel.
10. The attitude of ‘respect beer’
Richard tells us about the “respect beer” attitude. “You really can’t say that one is bad, this one is good because at the end of the day, it’s about personal tastes. That’s why, beer lovers like to rate beers according to a few criteria.”
11. Watch out for:
Don’t mistake these mistakes for nuances: off odors or colors may indicate flaws in the process or gasp, unsanitary practices. Too little or too much carbonation is a mistake.
This story first appeared on Coconuts Manila.
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