BEER PAIR­INGS

With a focus on up­grad­ing the beer part

FHM (Philippines) - - Contents - WORDS AL­LAN P. HER­NAN­DEZ PHO­TOG­RA­PHY JONATHAN BALDONADO

“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.

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