We usually see men on the streets having a good time and drinking pale pilsen beer. It’s a common sight here in the country especially in places wherein the neighborhood bonding is strong. Drinking pale pilsen beer is usually a part of a celebration whether birthdays, baptisms, weddings, fiestas, etc. Many people also drink beer to drown their miseries.
I did drink beer when I was a teenager but not that I like the taste of it but out of peer pressure. You’re not “in” if you don’t drink. The bitterness of it doesn’t suit my taste.
According to Wikipedia, there are many different types of beer, each of which is said to belong to a particular style. A beer's style is a label that describes the overall flavor and often the origin of a beer, according to a system that has evolved by trial and error over many centuries.
A major component of determining the type of beer is the yeast used in the fermentation process. Most beer styles fall into one of two large families: ale, using top-fermenting yeast, or lager, using bottom-fermenting yeast. Beers that blend the characteristics of ales and lagers are referred to as hybrids.
Most of today's lager is based on the Pilsner style, pioneered in 1842 in the town of Plzeň, in the Czech Republic.
Since I don’t like the taste of beer straight from the mug/bottle, I instead used it in cooking. I got this Nilasing na Baka recipe from CMC (California Manufacturing Corporation).
1 bottle pale pilsen beer
1 kilo sirloin beef
Medium sized ginger, minced
6 stalks pandan, sliced and crushed
2 pcs. Knorr beef broth cubes
2 cups coconut milk
3 pcs. Siling labuyo
2 tbsp atsuete oil
½ tsp dried oregano
½ tsp basil
2 pcs red bell pepper, sliced
1 ½ tsp Knorr Liquid Seasoning
1 cup coconut cream
2 tbsp spring onions, chopped
1. In a saucepan, combine beer, beef, ginger, pandan, Knorr broth cubes, and the coconut milk.
Simmer until beef is tender.
2. Add sili, atsuete oil, basil, oregano, pepper, and Knorr Liquid Seasoning. Simmer for 5
minutes. Stir in coconut cream and the remaining ingredients. Cook until done. Garnish with
spring onion before serving.
I followed the recipe but forgot to buy atsuete, that’s why it lacks in color. And I also add 1 tsp of sugar to neutralize the spiciness. What can I say about the taste? Its taste resembles a lot to beef with curry because of the spices and herb I used.