Monsoon beer tasting

Curry News

Monsoon beer is a relatively new beer trying to break into the Indian food market. From Christchurch, New Zealand, you’ll only find it in a handful of places at the moment, but it’s good so expect it to spread its wings to a curry house near you soon. The Greenwich Curry Club felt that it was its duty to have a beer tasting and curry night…

Monsoon Original Pilsner (5.6% abv)
Appearance
Head: average • Lacing: fair • Body: hazy • Colour: straw

Aroma
Hops: average • Malt: average • Yeast: average • Aromas: alcohol, apple

Flavour and palate
Body: medium • Texture: slick • Carbonation: soft • Finish: twang

Drinkability and experience
Flavour duration: average • Sweet: light • Acidic: light • Sour or bitter: moderate • Off flavours: butter

Best curry dishes…
Hot and spicy, lamb

Monsoon Strong Pilsner (6.5% abv)
Appearance
Head: frothy/lasting • Lacing: fair • Body: clear • Colour: amber

Aroma
Hops: light/average • Malt: light/average • Yeast: light • Aromas: alcohol, banana, liquorice

Flavour and palate
Body: medium • Texture: slick • Carbonation: soft/average • Finish: twang

Drinkability and experience
Flavour duration: average/long • Sweet: light • Acidic: moderate • Sour or bitter: light/moderate • Off flavours: butter

Best curry dishes…
Chicken, lamb

Monsoon Organic Pilsner (5% abv)
Appearance
Head: frothy/large • Lacing: sparse/fair • Body: hazy • Colour: straw

Aroma
Hops: light/average • Malt: average/heavy • Yeast: average • Aromas: alcohol

Flavour and palate
Body: medium • Texture: slick • Carbonation: soft/average • Finish: twang

Drinkability and experience
Flavour duration: average/long • Sweet: light • Acidic: light/moderate • Sour or bitter: moderate • Off flavours: salty

Best curry dishes…
Mild dishes, chicken

Many thanks to the Mitre Hotel for hosting the event. The curry was ordered from Le Popadom. And very good it was too.

IPA saves India

Curry News

English beer never used to travel well, especially on the long journey to India in the 17th century. The men of the East India Company were getting restless. And very drunk on arrack, the local moonshine. Then along came George Hodgson, who started exporting specially created Indian Pale Ale (IPA) from his Bow Brewery. The traders liked him because he gave them 18 months credit and unlike the dark Porter beer that was popular in England at the time, his IPA didn’t suffer from journey round the tip of Africa; in fact the rolling motion of the ships actually improved it. The men were no longer restless and could get on with making money and eating curry now they had a decent beer to wash it down.

Such is the entertaining tale of beer expert and author Peter Haydon, who is one of the presenters at the National Maritime Museum’s Curry and a Pint evenings (next one is 25 Nov, then 2 Dec at £25, Bookings).

Haydon is a consultant to the Meantime Brewery and visitors get to taste the local brewery’s IPA as they enjoy a biryani in the Mogul restaurant in Greenwich town centre at the end of the event.

The super knowledgable historian Rozina Visram starts the evenings by giving a run down on the nation’s favourite dish in the museum. You might be able to get curry powder down the Co-op these days but way back when, Visram explains, this was the preserve of chemists, who promoted its mixtures as cures for all sorts of ailments, each one claiming its own blend was the best. Which, of course, makes perfect sense to anyone who’s chewed on a clove to help a toothache or gargled turmeric to help with a cough.

The evenings are part of a series of events to celebrate the opening of the new Traders gallery at the museum.

Curry and a pint

Curry News
National Maritime Museum, GreenwichThese ‘curry and a pint’ Friday nights (to be held on 14 October, 28 October and 25 November) are surely too good to be missed by curry lovers…Discover the origins of the ‘Great British curry’, the story behind India Pale Ale and how the East India Company changed the eating and drinking habits of a nation. An evening of masala, manuscripts and migrations to stimulate the imagination and the taste buds. Speaking on this series of learning and dining events, will be historian Rozina Visram, Shrabani Basu, author of Curry: The Story of the Nation’s Favourite Dishand the beer writer and convivial raconteur, Peter Haydon.The evenings are held in partnership with Mogul Restaurant and Greenwich Meantime Brewery.

Booking: (Debit/credit cards):  http://www.nmm.ac.uk/tickets
Tel: 020 8312 6608

Time: 7.30pm

£25: Advance booking required (The price includes a biryani (meat, lamb or vegetarian), nibbles and a glass of India Pale Ale).