New course aimed at educating diners on how to pair the right beer with their favorite dish has been brewing up a storm. [Photo provided to China Daily]

"In pairing food with beer, there is a principle of ABC: A is for align, B for bridge, and C for cut," says an AB InBev spokesperson during the introduction. "A mild IPA with a hint of bitterness can cut down the oiliness of steak and the saltiness of the sauce. It's a demonstration of principle C."

And when paired with steak and mushrooms, the beer did a surprisingly good job of balancing the saltiness and bringing out the sweet juices of the fresh steak, while the large helping of diced mushrooms added an interesting, chewy texture.

Wei also made three other interesting combinations - a Boston lobster salad served with a crisp Budweiser and fried king pawns accompanied by a glass of Hoegaarden.

But what really stood out was the steamed sticky rice with sliced Cantonese sausage and chicken wrapped in lotus leaf. Paired with a classic Stella lager, it was a wonderful example of the magical chemistry that happens when East meets West.

Mixed with diced chicken thigh and sweet sausage, the sticky rice was coated with a shiny layer of oil from the sausage after being steamed, as the lotus leaf acted to balance out the oiliness by adding a refreshing, but not too overwhelming, herbal aroma.

When faced with this classic southern Chinese dish, you might think that a small bowl of warm Chinese yellow wine, preferably an aged one made in Shaoxing and served in a ceramic flagon, would better fit the bill. But when accompanied by a glass of Stella Artois, a golden premium Belgian lager, the beer rounded off the dish perfectly.

Starting with a soft layer of froth, the pale liquid's crisp texture blended with the rich taste of sweet malt held a delightful hint of bitterness for balance. The bitter note of this Belgium lager may not be to everyone's taste initially, but when paired with the sweet southern Chinese dish, it successfully bridges the herbal aromas from the lotus leaf with the golden, malty alcohol.

In another pop-up class, creative bartenders showed the audience how not only spirits can be used to make cocktails - beer is just as flexible a base mix to serve in a delicate goblet.

"White beer like Hoegaarden is a light choice for a casual drink, but it can also make a very interesting cocktail when you mix it with thick, sweet tomato juice," explains one bartender.

To build on the success of the event, AB InBev has partnered with Zhihu to develop an online Beer Selection Philosophy portal, and has commissioned video platform Yitiao to produce a special video series to help develop the unique relationship between beer and food.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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