PERFECT PAIRINGS
Olive went through the meticulous process of cheesemaking from farm to table. Malagos currently has over 25 cheese variants, ranging from fresh, bloomy, washed-rind, blue-veined, and aged. Conversely, Ian discussed how their craft beer differs from commercial ones in that Crazy Carabao is brewed conservatively utilizing only the most essential ingredients, namely water, malted barley, hops, and yeast. The brew is labor-intensive and made in small batches, resulting in a more flavor-forward and compounded beer, which is far and away from your regular booze.
With a much wider flavor range than wine, craft beer is becoming a potent pairing partner for the fermented food. Beer also has a frothiness that cuts through the richness of cheese. Kevin imparts that the flavors of beer and cheese can either be balanced to complement or contrast one another, similar to pairing food with wine.
Here is a brief rundown of the fantastic pairings between Crazy Carabao beers and Malagos cheeses, which we had one fine Sunday evening. It is also worth noting that Kevin ships the products to the participants in a simple yet secure packaging.
Pilsner and Anmari
The ever popular Pinoy favorite lager, Pilsner has placid toasted malt notes—mainly because it is 100 percent made from the cereal grain—with a touch of lemon grass and bergamot zest, as well as spicy herbal taste. Anmari is a creamy cow’s-milk cheese basket-molded by hand, coaxed to develop a layer of white mold, and aged for six months. The aging process makes the cheese incredibly creamy with a bold and complex mushroom-y flavor. Each nibble coats the tongue with a strong umami profile, evened out with a sip of the beer that cleanses the palate making you want more cheese, ultimately creating an endless cycle of Anmari and liquor decadence.
Pale Ale and Queso Rustico
A take on the classic American pale ale with citrus and pine hops, Pale Ale is another slightly bitter beer. The Queso Rustico is cow’s-milk cheese with q mild, nutty taste and a hard outer rind. The bitterness of the beverage enhances the cheese’s sweet note and savory flavor.
Wheat and Feta Tricolore
Loaded with wheat, hops, and coriander, the beer showcases an orange and banana esters aroma and a subtle citrus and clove flavor. The Feta Tricolore, a savory version of the old classic, is made from goat’s milk infused with fresh rosemary and pepper flakes. It is tangy and crumbly. The wheat beer’s smoothness offsets the feta’s sharpness, and its light piquant taste brings out the fruitiness of the alcohol.
Golden Ale and Ingrid’s Rosemary
The ale with pale malt and Australian hops has a fruity, light, and floral taste. Ingrid’s Rosemary, on the other hand, is a semi-soft cow’s-milk cheese in the style of Gouda and aged with fresh rosemary for at least 90 days, which amplifies the cheese’s tangy-sweet creaminess with its zest and fragrance. Both are floral in taste with a hint of bitterness. Their similar intensity enables them to meld harmoniously.
India Pale Ale (IPA) and Borracho
The IPA is a stronger, bolder brew made with North American hops and British malts. It has an initial sweetness, intense tropical-fruit notes, and a bitter finish. This could be considered the star drink of the night, and arguably the best among the bunch. Borracho is a goat’s cheese washed with dark beer and aged for a minimum of three months. The oiliness and saltiness of the Borracho clash with the more intense flavors of the IPA. While the two fall at opposite ends of the taste spectrum, they make a perfect contrasting pair.
“As the food pairing dimension is also key to our concept, we always do our best to offer delightful food and spirits, and educate on the pairing part. I feel there is still a lot more to share about pairings in the Philippines because many foodies here are not used yet to the concept of pairing,” says Kevin, adding that general rules do not apply to everyone as we all have unique palates that can appreciate exceptional pairings. “In short, the guidelines are there to help you, rather than to limit you. At the end of the day, the point of trying different pairings is to see what tastes good to you, and that’s a very personal thing.”
The Tasting Club plans on doing more collaborations with chefs, cheesemakers, and food experts. It also has more events lined up this month such as an Italian aperitivo event on Oct. 24, and a French gastronomy class within the month. Go to its social media pages for updates and to sign up the next session.