We all know that Singha goes great with Thai cuisine. But there is a pleathora of other types of food that goes great with a tall glass of our Lager. The first thing to know about Lagers is that there are three types of Lagers: Pilsners, Bocks and Märzen. Singha falls under the Pilsner category of beer given the hops (Saaz, Perle and Hallertau) we use in our brewing process.
Pilsner beer was first brewed in Pizen, Czech in 1842 and since then has spread in popularity. In fact, Pilsner style beers make up more than half the world’s beer market. We like to believe that Pilsners tend to follow the wise acronym first coined by the Kelly Johnson (you know, the guy that created the SR-71 Blackbird among other influential aircrafts) which is KISS or “Keep it simple, stupid!” Keeping it simple is one reason why Pilsners enjoy widespread popularity as they’re clean, crisp, simple beers that are good to drink for any occasion.
Well, now you probably want to know what goes with Singha. Although it’s light bodied the hoppy bitterness is sharp in our brew, which is a signature of Pilsner style beers. Think of the bitter flavors as a way to kick-start your palate. The bitterness will cut through spicy dishes making our beer great not only for Thai dishes but Vietnamese, Mexican and Indian food as well. Seafood pairs very well with Singha, especially shell fish like oysters, lobster, crab, clams and shrimp. The bitterness also helps to accentuate flavors of more oily varieties of fish like bluefin/yellowfin/bigeye tuna, salmon, sardines, anchovies, trout and mackerel. Pork items like prosciutto, bacon and sausages also go great with Singha as the beer cuts through the fat and pulls away the salt so that you can really enjoy the flavors of those meats. Like any good Lager, Singha is great with fried foods and Hors d’oeuvres as it brings out the flavor in foods that are deepfried or rich in texture like fish and chips, fried calamari, buffalo wings, smoked salmon and shrimp cocktails. If you’re the booze and cheese type of person then look for cheeses with a hint of fruit and sweetness and avoid avoid potent cheeses that can overpower the beer. Try pairing geit-in-stad, aged gouda, ossau iraty, terraluna or prima donna cheeses with your next Singha for pleasant experience.