It was in 2004 that the Ordre Mondial des Gourmet Degustateurs, a society whose members are bound by a passion in oenology and crafted spirits, sponsored a beer dégustation and a barbecue smorgasbord at the Savannah Park of the Plantation Bay Resort. It was a huge Success! Over a hundred guests tasted beers from all over the world and feasted on the cuisine prepared by Chef Jean Louis Leon.
Since then, the Ordre Mondial has toured the world of crafted drinks like single malt whiskey, vodka, more whiskey, a bit of wine like the Beaujolais Nouveau. But the members have been clamoring for more beer. Finally, last October 10, version 2.0 of the Dégustation of World-Class Ales and Lagers was again held at the Plantation Bay Resort and Spa (www. plantation bay.com, phone 340-5900).
The night began with a lecture conducted by brew master Woody Wuthrich who enlightened us about ales and lagers, while your favorite food columnist listened very intensely, with a glass of Scrumpy Jack Premium English Cider on one hand and deciding which of the canapés to start on: Smoked Salmon Roses, Chicken Liver Mousse on Fish Roe, Herbed Cream Cheese on Tart Biscuit or Smoked Salmon Roses. I do remember the lectures of Ely Locaylocay, Brew master of San Miguel Brewery during the previous beer festival who defined a drink as beer if it “has some alcohol, produces foam and has a bitter taste”.
This business of study finally paid off when the short quiz about beer came and prizes like gift certificates from Pino Filipino Restaurant and Novo Bistro were won, excuse me, by your favorite food columnist, along with other lucky celebrants.
Members and guest were welcomed by Vice Echanson Jake Sungahid and Bailli Delegue de Philippines Michel Lhuillier and the beer dégustation began. That night, there were so many beers to study: lagers from Belgium, like Leffe Brune/Bruin, Tripel Karmeliet, Westmalle Trappist Tripel; from Germany, the Erdinger Weissbier; and from the Philippines, our very own San Miguel draft beer.
Ales were also served, like the Boddingtons Draught Bitter, John Smith, McEwans, Spitfire Premium Kentish Ale, Badger Tangle Foot, etc. Very hard work, so many varieties of beer to taste!
Add pa the food prepared by Executive Chef Vinz Karlsen and Sous Chef Dario Roxas to dissect, so proper culinary accounting can be provided to my ever loyal readers.
One dish particularly intrigues me, the Pork Rasher “Char Sui”, pork barbecue that was truly exceptional, and Chef Vinz provided me a copy. I am most willing to share! All you have to do is send me an e-mail.
Sights were focused on the “Hot Babes & Hunks in the Cruise Collection of Dexter Alazas,” while music was provide by the Hardwood Latin band while sounds were arranged by DJ Gilbert Go.
To organize an event like this, you need a person like Richard Uysiuseng who had to drink a lot of beers to finalize the beer listings, an inventory of World-Class lagers and ales like the Tap Room and Robert Lilja, event coordinator like Vice Echanson Jake Sungahid, a host with a successful track record like the management and staff of Plantation Bay Resort (GM Efren Balarmino, F&B Manager Rocel Gonzaga, Asst. F&B Manager Jimmy Martinez & PR Associate Joanna Cuenco), one hundred fifty members and guests who drink but stay sober and finally, a most generous benefactor to guarantee the success of the event.