Guinness Flavour by FIRE
![Guinness Flavour by FIRE](https://i0.wp.com/kameatwithme.com/wp-content/uploads/2019/12/pour-scaled.jpg?fit=2020%2C2560&ssl=1)
Any excuse to party, really, and Guinness’ Flavour by Fire Festival at Gasket Alley, PJ over the weekend was precisely that!
But no one’s complaining as who doesn’t love a cookout, and especially if it’s a big time outdoor-sy barbecue with Guinness to quench our thirst!
So what’s the deal with the fire? I learned that it’s because the barley used to brew Guinness is roasted at 232° Celsius for that distinctive dark colour and flavour notes. No wonder Guinness pairs perfectly with smoked food!
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Five standout chefs kept the two evenings lit with their hot presentation.
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Celebrity chef Sapna Anand, from GOA by Sapna, still looked camera-pretty despite the heat from the charcoal grill. Her recipes, tender Kashmiri lamb chops and chicken skewers, demonstrated that Indian spices and rich flavours have a special relationship with the stout. There were vegetarian options too such as smoky marinated paneer and barbecued corn, coated in a chili rub.
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I tried the outback style duck confit with Guinness-infused rosemary sauce and the red pepper-marinated leg of lamb with pineapple by chefs Sherson Lian and Johnny Fua from Kitchen Mafia, as well as the dry-rubbed beef brisket by pitmaster Kok Fung from Burnin’ Pit, smoked for over 12 hours to get that juicy, tender meat. What I really liked though was the layers of fat which provided the lubrication to the whole ensemble. Darn lot of calories, but oh-so-worth the guilt!
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My one regret? That I didn’t get to try the tempting Artisanal chorizo and German sausagesby Suren Krishnan from Tipsy Boar as the queue was waaay too long.
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Band performances were aplenty with music coming from Kyoto Protocol, Crinkle Cut, Church Mouse, Dani Komari, Samantha Diana and Muzza, among others, to heat things up. Those with a strong shove tried their hand at the long bar and crowd-puller of the day was the Guinness STOUTie machine which uses a malt extract to print a selfie directly onto the head of a glass of Guinness.
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Guinness ambassador Cian Hulm taught fans how to do the perfect pour.
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But you know what was really cool? Getting a bottle of Guinness-infused steak and barbecue sauce!
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