Japanese Beer Here!
Kim walks into a bar and orders a beer, sucks back a frosty mug and says, "Ah, that's good. Gimme another."
Yeah, drinking beer for beer's sake is something I'm not likely to do. Occasionally, I'll get a hankering for a cold brewski on a hot day, but otherwise, I stick to wine for everyday quaffing. Beer inevitably makes me feel sleepy and bloated.
However, when food is added to the equation -- particularly spicy fare -- beer takes on new meaning.
Last June, while traipsing around New York, I had a palate-changing, food-beer pairing experience. We were at Momofuku noodle bar slurping up lunch and at the server's suggestion, washed it down with a bottle of Hitachino Nest red rice ale, from Japan.
The handiwork of Kiuchi Brewery, a company that's been making sake since 1823, the unique red grapefruit-colored brew is made from both ale and sake yeasts. I fell in love instantly and was wowed by the ale's ability to marry with my pork rice bowl.
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