Bintang

The star beer of Indonesia, Bintang is the nations #1 and possible only real beer according to my research – by all means prove me wrong please.

Brewed since 1929 it is styled after Heineken, in taste and bottle design, it has ties to the Holland brewer who have given Indonesia a taste of European culture – the brewery was originally called Heineken’s Indonesian Brewing Company.

Styled to look and taste like Heineken

Australian’s visit the nation quite regularly, being just north of us, one place in particular – Bali – is an Australian hotspot.

After trying Bintang for the first time I get the Heineken-like feel of it but also think of Chinese beers such as Tiger and Tsing Tao.

I can very much see myself in Bali on holiday, in a pool, knocking back Bintang after Bintang.

Where I want to be!

Never having been to Bali though I did some research and learned that there are areas where alcohol is illegal, they don’t sound very exciting to visit.

It is exported here to Australia but I don’t know how much further than that.

Cheers,

Dave

Winter Warmer Idea

Down here in Tasmania it is a bit cold during this time of the year, though it doesn’t stop us from drinking our favourite beers cold but I know of a way of still enjoying beer and keeping warm.

A known way of warming up here in Tassie is taking your favourite beer, having a mouthful and then pouring in a shot of Stone’s Green Ginger Wine.

Ginger infused wine with spice and zest at 13.9% it adds a nice kick to what you are drinking.

Do you know of another way to warm up during winter?

Cheers,

Dave

James Boag’s Epicurean

Epicurean isn’t a word you would hear often, I had to look it up, it means to be paired with food. James Boag’s has developed two very different beers to be had with food, red and white.

As the colours suggest, red is best paired with red meat while white is best for seafood and light dishes.

These beers are the most expensive that Boag’s has created that I’m aware of to date, at $70 a carton at Dan Murphy’s.

I only purchased one of each being very wary of such a unique product. On sampling (without food) the red was very hard to drink, it was very rich, while the white wasn’t rich enough, it almost felt like drinking a light champagne.

Crafted by food and beer experts

On first sample, I wasn’t very excited about either beer, with food involved it may take away the unusual taste of both but this would be a beer only suited for a real foodie.

I would much prefer Boag’s to bring back Classic Blonde, Boag’s Pure or even St George rather than create an ambitious but strange range of beers.

Cheers,

Dave