Adobo from the Philippines is made from chicken or pork, marinaded in vinegar and garlic, with cracked black pepper, salt, and bay leaves, served over white rice. The combination produces a very assertive taste that can most easily be described as “pickled chicken”.
For a food this assertive, I turned to the Terrapin Rye Pale Ale. As usual, it reacted with aplomb and unflappable competence. The sharp vinegar taste and seasonings balance off the hops and rye in the Terrapin, bringing out the sweetness of the malt. The hops provide a palate-cleansing bitterness to counterbalance the sharp vinegar tartness of the food.
A very good pairing indeed, which just serves to increase my respect for Terrapin’s brewmaster.
Tags: Adobo, Filipino, Philippines, Rye Pale Ale, Terrapin Beer
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