Aired (January 5, 2025): Beer is not just a drink on special occasions, it can be used as a soup ingredient! In this episode, Chef JR Royol introduces a new and special dish made with beer.
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For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00A few weeks back, we got to know Sir James and he showed us his intricate and revolutionary method of making craft beer.
00:10I started just joining bazaars, then eventually, by chance, I went to DOST.
00:15I saw their program and I was like, can I work here?
00:19So I applied, long story short, they got me.
00:21So, from my home brew setup that was only P5,000, they gave me P3,000,000 to build the brewery.
00:30So, I showed them how I do it, from scratch, so they heavily supported me.
00:36I was able to give pride to his scientific achievement through a delicious recipe where his product stands out.
00:46Usually, when we say beer, it's an as-is.
00:50But did you know that there's a way to bring out the flavors of our beer, especially when it's locally made?
00:59We're going to use one of the flavors that they sell to their consignors.
01:07Sir James said that this is the closest flavor to what we enjoy and what we know as local beers.
01:14So, let's make beer soup.
01:17Let's heat up the pan.
01:19Let's start with the garnish.
01:22We're going to make a crouton or toasted bread.
01:26So, our crouton or toasted bread is ready.
01:46Using the same pan, we're going to saute the miripua, which is basically onions, carrots and celery.
01:56While we're sauteing the onions, carrots and celery, we're going to sprinkle about 2 tablespoons of all-purpose flour.
02:12So, once we're done sauteing it, we can now add our liquid component.
02:17Let's start with our beer.
02:26This is mine, but I prepared something for cooking.
02:30This is for the chef, and this is for the cook.
02:45In a way, we're just going to dilute the very strong bitter flavor of the beer.
02:50We're also going to add a bit of stock.
02:55And then, we'll just bring this to boil.
03:07So, after we add the stock, we're just going to reduce this until we get the consistency that we want.
03:14Before our soup totally reduces, let's add the cream.
03:18Generous amount of cream.
03:22And then, our cheese.
03:26And then, let's season it with salt.
03:34And pepper.
03:39Let this boil for about 3 to 5 minutes.
03:43We can now serve it.
03:45Let this boil for about 3 to 5 minutes.
03:49We can now serve it.
03:55So, it's really like chowder.
04:04I still get the hop flavor, the bitterness.
04:07Exactly.
04:08At the same time, there's still that aroma of the beer, the malt.
04:12It still came through.
04:14That's what I think, especially for someone like me, using your product.
04:20Because I could easily just kill off the intricacies of those flavors by just boiling it or adding other flavorings.
04:29You won't know that you really used beer.
04:31But with this, you can tell right away that beer is the main ingredient in the soup.
04:40The first flavor that came through, the bitterness of the hops, it's not really bitter.
04:46I also get the malty flavor of the beer.
04:49It still came through.
04:51I'm just curious, Sir James.
04:52Why is craft beer more expensive than artisanal beer in mass-produced?
05:00Okay.
05:01So, first of all, with our brewery, the name of the brewery is Santiago Brewery and Malthouse.
05:06We also make our own malts.
05:08We're the only malthouse in Southeast Asia.
05:10So, from the grains itself, it takes us around 1 to 2 weeks just for the malt itself before we brew.
05:18Okay.
05:19So, literally from start to finish, we make the beer.
05:23I think one of the important tasks of a chef when handling artisanal products
05:29is that you really have to preserve the identity.
05:31Right, right.
05:32And the true character.
05:33I mean, yeah, some might find it bitter.
05:36For those who don't know that this is a beer soup, they would find it bitter.
05:41But once you get to explain the purpose, why the flavor profile is like that,
05:46they would have a deeper understanding and appreciation of what you're doing.
05:51And of course, what you're doing.
05:53Because craft beer is an artisanal craft.
05:56Right, right.
05:57Artisanal arts, actually, right?
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