It’s the quintessential American pairing; the burger and beer. Although it’s known that any beer would make a great match for a burger, it’s good to know that there are certain pints out there can elevate your distinguished diner meal to more than just a crowd pleaser. We asked two of foodpanda’s vendors – Fourplay Kitchen & Bar and GRUB – to give their two cents on how a decadent beer should rightfully be enjoyed.

Beer Pairing N°1 – GRUB

Nestled in a cosy corner of Bishan Park, GRUB has a great selection of craft beers – both bottled and on tap. Owner, Joanne, played host to our tasting session and recommended us their Truffle Wagyu burger, Har Cheong Gai burger (prawn paste-marinated chicken burger) and Sakura Ebi pasta.

We learn that most diners who come to GRUB are families and so craft beer tasting isn’t their priority. With that said, their sole beer on tap, which is a Schneider Weisse Mein Blonde, is a popular choice as it’s smooth and easy to drink. We’re also thrilled to learn that almost everything on their menu is available for delivery – yes, even the beers!

Tennent’s Whiskey Oak Beer + Truffle Wagyu Burger

Conceptually, we love this beer already. It incorporates the process of warm maturation and the ageing of the beer in Speyside Single Malt Whisky-infused oak chips. The result is a strong, potent blend that is ideal with something as bold as truffle and beef. The pairing was a solid one, with plenty of structure to allow the beer to stand out, even with the aroma of truffle on the nose.

Crabbie’s Ginger beer + Har Cheong Gai Burger

A crisp ginger beer is always a good choice for those who aren’t fans of beer itself, so we were pleasantly surprised to see that this Asian-inspired burger got along really well with this pour. As the burger was on the salty side, the ginger beer’s sweetness was able to cut through the ‘heaviness’ of the prawn paste and balance out the saltiness. We highly recommend the ginger beer be enjoyed on the rocks, as it’s slightly floral; so when lukewarm, it might prove to be not as palatable.

Schneider Weisse Mein Blonde + Sakura Ebi Pasta

Although this wasn’t a burger match, it was one that was personally recommended by Joanne. We could see why, as the light and citrusy pint complemented the dish’s saltiness and in fact brought out the prawn’s natural sweetness, complete with a lingering hint of flowers.

Beer Pairing N°2

Fourplay Kitchen & Bar

This tiny spot is easily missed if one isn’t too observant while plying the busy streets of Siglap. With Fourplay’s pride in doing everything fresh and homemade, you can expect great quality food that’s big on flavours and boy, were we in for a treat!

We had the honour of meeting Chef XX, who personally described in detail the amount of hard work and effort that goes into prepping and cooking the menu – from overnight marinades to slow-cooking their meat. The star of the tasting was definitely their signature Fourplay burger, which we now can’t stop raving about!

It features donuts for buns and is jam-packed with a homemade beef patty stuffed with cheddar, topped with greens, a sunny side up, fried calamari rings, a hash brown, more cheddar and BBQ sauce! Featuring three of their most popular craft beers, we dove straight into a scrumptious tasting session.

Fourplay Burger + Heverlee Witte

Wheat beers are almost always a safe choice for our humid climate, and this one proves to be no different. It’s crisp and light, with only a slight bitterness to finish. Coupled with the Fourplay burger, the Heverlee Witte did well to provide a refreshing respite from the decadent creation. It was a definite classic American diner dream, as the meat wasn’t washed out by the wheat beer at all, and every flavour profile in the burger was actually heightened. We have to add, that this burger is a must-order if you’re here; it’s most definitely one of the best we’ve had in ages!

Tennent’s Scottish Export Stout + Squid Ink Pasta

Not an ideal first date dish, but every bit as delicious, the squid ink pasta is a sight to behold as it contains generous chunks of seafood. It’s sweet and salty at the same time, which amplifies the bitterness of the stout, hence eliminating most traces of sweetness. The seafood, however, is exceptionally fresh and sweet on its own, while the stout lends its velvet finish to create a smooth finish on the palate.

Tennent’s 1885 Lager + BBQ Ribs

When it comes to ribs, you kind of naturally set the standard pretty high because all you’re expecting is fall-off-the-bone, tender flesh that almost melts upon first bite. This was a close one, but the standout of this dish is actually the homemade BBQ sauce. Not being overly sweet, the lager brings to it a sort of tanginess, which tapers off into a long sweet end. It’s important to note that the lager itself is pretty strong, with a potent bitterness, showing that the BBQ ribs are really able to hold its own pretty confidently.

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