Need help matching our proper gourmet burgers with some of the country’s finest craft beers and ciders? This series is for YOU…
Pairing food and booze doesn’t need to be saved for Francophiles, small portions, cutlery and good manners.
Just because we eat huge, messy burgers and belch a lot, it doesn’t mean we don’t understand the fine dance of complementary flavours. It just means that when we say “complementary flavours” we’re talking proper burgers and top notch craft beers and ciders.
It’s as simple as this: if you’ve got a big beef burger, chock of flavour, you’ll want an equally hearty beer to go with it. But if your burger is on the lighter side, such as a subtle fish burger, you’ll want an equally light and fragrant beer.
Essentially, you’re trying to meet that perfect balance of flavours. Give it a shot next time you visit one of our restaurants in Hanoi.
Here’s three of our favourite burger and craft beer partnerships to get you started.
1. Off Chops Chili Burger and 7 Bridges Imperial IPA
This burger comes in hot with some bold flavours.
We start with our signature burger patty, made with wagyu beef, which has a tender, almost rib eye-like flavour.
Next we add the heat: tangy spice from our jalapenos, and the cooling heat from the pico de gallo and harissa yogurt. The cheddar cheese and Chops homemade mayo cools the whole thing off nicely.
“A bold, spicy burger like the Off Chops Chili Burger needs an equally robust partner – 7 Bridges Imperial IPA,” says Stanley Boots, from 7 Bridges, who have just opened up a new tap room down the road from our West Lake restaurant.
“Our big 9% double IPA features a strong citrusy aroma and rich malt body, with a perfectly balanced sweetness that pairs well with aggressive and spicy foods… it surprises the palate with its smoothness, making it highly drinkable for such a large ABV beer.”
2. Moby Dick’s Chopper and Barett Lemongrass Weizen
The Moby Dick’s Chopper doesn’t come with the massive punch in the face that you’ll find in the chili burger, so it needs pairing accordingly.
Its patty is a delicate and subtle crumbed fish of the day. Chops homemade mayo and coleslaw sit atop the burger, with a creamy homemade tartare sauce on the side.
All these creamy elements need a beer that’s heavy on the hops to cut through the rich flavours, but not too high in alcohol. Don’t overpower the burger!
The Barett Lemongrass Weizen does just the job. Its light ABV brings out the lightness of the fish, while the hops cut effortlessly through the rich tartare sauce, making it the perfect partnership.
3. Wham Bam Thank You Lamb and Hanoi Cider Co. Lemongrass & Ginger
This burger is fresher than 90s Will Smith sitting in a fridge with a mouthful of cucumber, so it needs something light with a citrusy pizzazz to complement the rich lamb flavour and bring even more energy to the burger.
It’s got feta tzatziki, lettuce, tomato, tobacco onions and Chops homemade mayo sitting on top, so it needs flavours that avoid overpowering the lighter elements of the burger but with enough umph to cut through the lamb.
Hanoi Cider Lemongrass and Ginger, come on down!
“This one is a refreshing and zingy cider loaded with local aromatic flavours and a zesty finish” says Hanoi Cider’s Guy Dickson. “Perfect for a hot sunny afternoon, it goes well with both the lamb and feta tzatziki, the latter helping to calm the warmth of the ginger in our cider.”
Look out for part two in our How To Pair Vietnam’s Craft Beers and Proper Burgers
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