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.