Rachel-Yang-oysters

Spice, Fat, Acid, Beer

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American Craft Beers Find Their Way into Japanese and Korean Restaurants For so long American craft beers have been left out of Japanese and Korean restaurants—because they seemed to clash with, or overshadow the food’s character (too hoppy, too sour, too spicy). But by sticking to dependable pairing ideologies—big flavored or high alcohol beers with […]