Craft Brews : not your usual brews!

This is waaay overdue, but it’s something I gota share with y’all before the first week of May comes our way!

(Which incidentally, my company’s declared Monday off *celebrates*. Yes, Labour Day is sacred. Even Saturday cannot escape! And therefore I’m off tomorrow..just because I brought it up during last Friday’s meeting…ow!)

Craft Brews is probably no stranger to most of the people in the blog world. It’s been blogged, tweeted, photographed, reviewed, retweeted to its last piece of malt.

In other words, I’m one of the slowest people to be invited for a review lah. Haha. Jen @Serpentinegal, thanks for being so sexy to extend me the invite last week..much appreciated

Now this is a very typical picture that you will find on ALL blog reviews that it feels almost impossible to not have been planned beforehand.

Four Beers of four colours lined up in a row. You’ll find this same thing on BangsarBabe’s blog, Rebecca Saw’s blog, ChrisTock’s blog. And a whole lot more I assure you. It’s almost like a signature photo of Craft Brews lol.

If you’re like me, or most of us, the first thing that will come to mind is : ‘That green beer can drink one meh??’ We’re ignorant, that’s for sure!

A very accommodating Ben Chong, the man in charge of Craft Brews food reviews, explains patiently that Craft Brews is brought here from Red Dot of Singapore, and goes on in great detail on how these Brews are Crafted (hence the name), with careful attention given to the taste and ‘body’ of the beer. Contrary to popular belief, the best taste of beer comes when it’s NOT ice-cold so that its flavour can actually be appreciated. So when other brands say that beers should be ice-cold, don’t buy that. Unless you drink it just cos you wana get high.

Ben & Psychkin.

Now, I suck at describing taste, and I won’t deny it. If someone hands me an Abalone, I will usually describe it in one of these two ways:

1. Nais abalone.

2. Not nais abalone.

What lah, I’m not a food blogger ma. HAHAHAHAHAHA. I get lost in Wonderland when someone talks about how ‘tangy’, ‘full body’, ‘acrid’, ‘astringent’, ‘toothsome’, ‘zesty’ a piece of food can be. The only extra word I know (and overly used) is ‘Orgasmic’, but I can’t quite agree…orgasms are incomparable to food wei.

And so, I shall take an excerpt from Bangsar Babe’s post for the beers description. She takes the words right out of my mouth

Bangsar Babe verdict : ‘The Monster Green Lager’s green comes from the addition of spirulina in the brewing process. This is a mild beer with grassy notes; very easy to drink.’

My verdict : Nais beer.

Bangsar Babe’s verdict : ‘The English Ale was more of my kind of beer — full bodied and faintly spicy with a smooth and bitter aftertaste.’

My verdict : This one Okay lah. A bit Kao.

Bangsar Babe has no verdict on this, but I personally (faintly) remember it being ‘between the kao-ness of Carlsberg and Monster Green Lager..erm..tasty?’

Similarly, Bangsar Babe has no comment on this, so I shall try : ‘Medium-bodied, fruity, easy to go down’. Che che che.

My date for the night. Apparently, hot dates and hot beers don’t mix that well. Doesn’t mean I said ‘not ice cold’ that you should let your beer sit out too long and warm up..

Dinner starts with a complimentary chef’s soup, that’s a cross between Tomato and Minestrone. Great to start off your appetite, with a slightly sour aftertaste. I believe Craft Brews is still working on a name for it :3

Caramelized Roast Pork (about RM 16) is close to charsiew, but thicker, chunkier, and the sauce tastes fuller, and spicy. Just make sure you don’t mistake the Chili Padi for a piece of pork. It is Power.

The Spiced Sausages in bacon skin was….’Nais’! haha. Although I felt that the bacon was a little burnt, the juicy sausages helped to balance that out..it was well packed with nicely seasoned meat.

(Fuh. Blogging about food is tiring. I’m running out of food words already. Let’s just go layman, ok?)

Bacon and Batter : Nais, crunchy, fun.

The Pork Burger : Delightful, home-made patty, of a combination of minced pork & mushroom. It’s layered with a pineapple slice, cheese, egg and tomatoes. Umm ummmm.

This is one of the most highly anticipated dishes : The Tex-Mex Hickory BBQ Back Ribs and Honey Mustard Back Ribs. 

These baby back ribs are juicy, succulent, smoky. The Tex Mex BBQ leaves a nice spicy taste, while the Honey Mustard gives it a sweet and tangy character. Very palatable.

I’ll admit : This was the most I’ve ever been served during a food review.. Craft Brews excels at customer’s happiness compared to another pork restaurant whose name sounds like ‘verygood’ *coughs*

Craft Brews employs a classy, comfy interior with gentle, not overly dim lighting. And high ceilings are always welcome.

Also brought in along with the 4 brews above are the Flying Dog and Rogue range of young, funky beers of which some go pretty well with some of the served dishes.

The beauty about Craft Brews is that new beers are constantly brought in, and new dishes are constantly concocted to whet our appetites. Thanks for the invite CB, am looking forward to the next session!

And by then, I hope I would have learnt more fancy food-talk. ‘Nais’, ‘Not nais’ and ‘Orgasmic’ cannot make it for food reviews. @.@

Credit to http://bangsar-babe.blogspot.com for her writeups and pics

Find Craft Brews here:

G3 Podium, Ground Floor, Menara Batu Kawan,
No.1 Jalan PJU 7/6,
Mutiara Damansara, 47810 Petaling Jaya, Selangor
Tel : 03-77223000

Cheers!
EVo