Beer (& More) In Food

Beer: The Condiment With An Attitude!

Don’t Smoke Herb; Drink It

Posted by Bob Skilnik on February 15, 2007

Fal Allen, brewmaster of Singapore’s Archipelago Brewery has an enviable job. He’s tasked with identifying which Asian herbs and spices can be added to beer to help the beverage complement the region’s fiery cuisines. “Beer’s effervescence and carbonation cleanse palates better than wine,” Allen says. With the addition of new natural flavors, the theory goes, beer-and-food pairings will be even more pleasing.



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