When it comes to food pairing, beer demands just as much finesse as wine. There are basic rules, magical flavor combos and plenty of room for experimentation. Restaurants have already crafted a portfolio of beers to try with their menu, but here’s a new way to enjoy the new wave of imported brews: pairing them with flavor-packed, delicious street food. You’re not doing any disservice to a beer by drinking it on the street. In fact, you’re enhancing the experience, as beer is a casual beverage best consumed in the company of good friends and excellent food. And as we all know, Bangkok has some seriously good street food.
We picked three of our favorite beers in three different styles from home delivery services like Wishbeer and Beervana’s Craft Beer Club and matched them up with some common Bangkok street food dishes. And the great thing about it all? You can buy more beer with all the money you save on those annoying corkage fees at fancy restaurants.
IPA (American style): Anderson Valley Hop Ottin IPA, Yo-Ho Brewing Yona Yona Ale, Brewdog Hardcore IPA
India Pale Ales, with their citrusy, sometimes soapy aromas, are like ammonia for your mouth; swish a little around and your palette is instantly cleansed. This makes them perfect for those ultra-fatty dishes like kaew kab muu or kaew mun gai, as the ale takes away that oily feeling you get after swallowing a bite of salaciousness. Khua kling, the southern fried specialty, also works wonderfully with a hearty hop-forward IPA. The citrus notes draw out the flavors of the kaffir lime leaves that are often served with khua kling. Let’s not forget about curries either. The key here is to pair an IPA with a curry that has a heavy consistency. Yellow curry (kaeng kari) and green curry (kaeng keaw wan) work well, as do popular Northern curries like khao soi. The heavier the curry, the hoppier you can go. The Hardcore IPA from Brewdog can cut through even the thickest and creamiest of curries.
Lager: Crown Lager, Hacker Pschorr Anno 1417, Nørrebro Bryghus New York Lager
Lagers are bubbly, dry, slightly bitter, fizzy and fun. It’s easy to knock these guys back and think nothing of it, but if you find the right food to complement lager you can take the seemingly bland brew to the next level. If you buy into the idea that Singha, Leo and Chang are actually beer, then it’s easy to know what to pair lager with, as these beverages are allegedly lagers. The rule of thumb: if it works with Leo, it works with something even tastier. Standard Thai drinking fare like muu dad diew, fried chicken knuckles, French fries and chicken wings all work well with lagers, but they also compliment unorthodox pairings like, say, malang tod (fried insects). Isarn style gai yarng also works well, as the lager refreshes the palette between mouthfuls. Pilsners, a type of lager, go well with oysters and clams. To get the full effect, skip the seafood curries and order a dozen oysters with the standard fixings and enjoy the briny taste washed down by a gulp of crisp and dry lager.
Belgian Style Ales: Leffe Blonde, Yo-Ho Brewing- Tokyo Black, Rogue Mocha Porter Ale
There are dozens of different styles of Belgian ales, but most contain a few or all of these core traits: lighter Belgians tend to be citrusy, fresh, spicy and frothy, while the darker varieties carry a hearty, malty flavor reminiscent of chocolate or roasted coffee beans. Lighter Belgians work well with som tam, as the spicy notes draw out the not-so-subtle spice of the salad. The frothy texture works well with the crunchiness of the papaya as well. Another killer combo using a lighter Belgian is pla pao and witte, or white beer. The flesh of the fish soaks up the lemongrass flavors, which then explode with the zest of a white ale. A dark, brown Belgian calls for everyone’s favorite after-meal snack: roti. The rich and sweet nature of the Indian-Thai dessert strike a chord with the sweet, malty and roasted profile of the brew.
Photo: Cole Pennington
