wild chili ale


wild chili ale – (wayld tsi-li a-le; Tagalog alcoholic beverage; dw Eng. wild + chili + ale)  [n.] a chili-flavored craft beer.
a.k.a. chili beer in Tagalog
Craft beers are those that are manufactured in craft brewery (a.k.a. microbrewery) which is a brewery that produces a small amount of beer.

Craft beer in the country actually uses imported grains (barley, hop, etc) for brewing.  However, the wild chili are sourced locally that may include our very own intensely hot siling labuyo (Philippine bird's eye chili).  Other ingredients, such as sugar, yeast, and water can also be sourced locally.

The label suggests you serve this beer better with those familiar Pinoy delicacies.  
A bottle of Bicol Express Wild Chili Ale being served for sampling during the McKinley Hill Beer Festival at the Venice Piazza in McKinley Hill, Bonifacio Global City (BGC), Taguig City. Other craft beers are the (+63), a single hop IPA beer that represents Philippines using the Philippine international telephone country code +63, and the Poto Pale Ale. All three craft beers are manufactured by the Great Island Craft Brewery in Parañaque City, Metro Manila.

 For more about Pinoy foods, see also my OPEN & FREE food dictionary.



With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
 

Comments

Post a Comment

Popular posts from this blog

Hawaiian split

Image
  Hawaiian split – ( ha-wá-yan sh-plit; Tagalog bread; dw a Pacific island Hawaii + Eng split [sliced toppings] ) [n.] a loaf of choco-brown bread topped with sliced or tidbits of ripe pineapple, sliced ham, grated cheese and overlaid with streaks of mayonnaise. The name is probably influenced by the American dessert “banana split” wherein the toppings has been modified making it to appear like a Hawaiian baked goodie by topping with pineapples sans a scoop of ice-cream, rather replaced with mayonnaise. The Hawaiian split of Suize Cottage bakeshop in Metro Manila. All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
Read more

puso (sweetened rice)

Image
puso  - ( pu-sô;   Hiligaynon [Capizeño of Panay, Capiz]  snack; dw Tag. puso  [heart]) [ n. ]  sweetened glutinous rice in woven nipa palm balls. This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of  puso  can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz.  When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko , sticky and sweet. This  pu so  of Panay is sold by pair. Each pair comes with a plastic bag of  latik na tuba  (nipa palm syrup). This is an old native delicacy of Panay, Capiz.  To serve, the  puso  is cut into...
Read more

bibingka royal

Image
bibingka royal   – ( bi-bíng-ka ro-yál; Ilocano snack) [ n .] wide and flat glutinous rice cake.   It is often topped with a brush of melted butter (or margarine), some grated cheese, and sprinkle of white sugar. When served, it is sliced like pizza. Sometime, it is served with the optional grated coconut meat that is spre ad as toppings immediately before eating.   Bibi ngka royal is made with at least 3 whole eggs, a cup of refined sugar, 1-1/4 cups of coconut cream, 2 cups of glutinous rice flour or galapong (ground glutinous rice batter), 4 teaspoons of baking powder to help raise the rice ba tter. Procedure start by combining sugar and half of the coconut cream in a mixing bowl, stirred well till all the sugar are dissolved. In another mixing bowl, the rice flour and baking powder are mixed well then sifted in a strainer. White sugar is then added into the sifted rice flour mix and mixed well then pou red slowly into the previously prepared glutinous rice flour an...
Read more