With a focus on upgrading the beer part
“Pairing beer with food is pretty much like how you do it with wine. My rule of thumb is, dark-colored beers go with red meat and the lighter ones work well with seafood,” says Chris Ordas, owner and brewmaster of Baguio Craft, one of the pioneers in the craft beer scene in the country.
But this is not to say that it’s a stringent rule. As taste is subjective, the adventure really starts when you seek out various pairings that bring out the best in both beer and food, a real step towards connoisseurship (which is just another way of saying you've gone beyond cheap beer and sizzling plate grub).
That’s pretty much the idea of the partnership between Baguio Craft and legacy restobar Casa Marcos. Old timers know Casa Marcos as a Spanish restaurant founded in the 1940s. Current owner Kevin Khoe turned it into a gastropub for the current generation, but still serving the classics they’re known for, with exclusive beer on tap by Baguio craft.
Here we give you a sample of the pairings that Casa Marcos and Baguio Craft are serving. We had the pleasure of trying them for ourselves and this is what we have to say: the experience is not for walwalan. This is when you really savor the food and the drink like a true gentleman epicurean.