# 52: KING COBRA
Cobra Beer - Belgium (Est.2005)First Brewed - 2005
8% ABV - Blond
IBU's - 28
IBU's - 28
Ingredients:
Malts: Pilsner Malt, Maize, Rice
Hops: Hallertau
Other: Belgian Yeast
Tasting Notes:
Malts: Pilsner Malt, Maize, Rice
Hops: Hallertau
Other: Belgian Yeast
Tasting Notes:
E: Clear pale golden colour with a yeast haze, bubbly head that dissipates quickly.
N: Complex nose aromas of melon and sweet grain, with a hint of pear and phenols, from the yeast.
P: On the palate this beer is bittersweet with a good balance that results in hop bitterness on the finish.
M: Spritzy carbonation gives way to a lingering fruit dryness and a warming alcohol finish.
Other comments:
Well where do you start with this beer? An Indian lager, brewed in Poland, bottled in Belgium and marketed globally by a UK company. It does seem to be a heady mix of confusion! So let's start at the beginning. King Cobra is a stronger more sophisticated version of the standard Cobra beer which we all know and drink in our local Asian restaurant. King Cobra was first brewed at Brouwar Belgian part of the larger and more famous Palm Breweries in Poland. After primary fermentation it was trunked to Rodenbach in Belgium for bottling and secondary fermentation, nowadays all brewing and bottling is now done in Rodenbach.
The beer itself consists of a grist made of malt, rice and maize with hallertau hops that add a bitterness to the beer. The beer is then bottled flat, then Belgian yeast used by Trappist monks is added to secondary ferment the beer, giving it a champagne-style carbonation, providing a beer that is light on the palate with tropical fruit aromas from the yeasts.
Well where do you start with this beer? An Indian lager, brewed in Poland, bottled in Belgium and marketed globally by a UK company. It does seem to be a heady mix of confusion! So let's start at the beginning. King Cobra is a stronger more sophisticated version of the standard Cobra beer which we all know and drink in our local Asian restaurant. King Cobra was first brewed at Brouwar Belgian part of the larger and more famous Palm Breweries in Poland. After primary fermentation it was trunked to Rodenbach in Belgium for bottling and secondary fermentation, nowadays all brewing and bottling is now done in Rodenbach.
The beer itself consists of a grist made of malt, rice and maize with hallertau hops that add a bitterness to the beer. The beer is then bottled flat, then Belgian yeast used by Trappist monks is added to secondary ferment the beer, giving it a champagne-style carbonation, providing a beer that is light on the palate with tropical fruit aromas from the yeasts.
Food Pairings:
King Cobra, is it a pilsner or is it a Belgian style blond? Either way it allows you to pair with dishes that accompany both these beer styles. Working on the Pilsner basis then go with meat dishes with a good spice character, so the hop bitterness can cut through those spices, whilst the champagne-like carbonation can lift the spice and relieve the palate of spicy oils. Alternatively, pair this beer with fish, something like a monkfish with a meaty flesh and plenty of flavour that can stand up to the warming alcohol of the beer. The tropical fruit flavours in the beer will complement the fish. Try with the recipe below, Monkfish with prosciutto, artichokes, and capers. Here the residual sweetness in the beer can cut though the saltiness of the ham and the capers, allowing the bitterness to prevail and enhance those tropical flavours.
http://www.bbc.co.uk/food/recipes/monkfishwithprosciut_91428
King Cobra, is it a pilsner or is it a Belgian style blond? Either way it allows you to pair with dishes that accompany both these beer styles. Working on the Pilsner basis then go with meat dishes with a good spice character, so the hop bitterness can cut through those spices, whilst the champagne-like carbonation can lift the spice and relieve the palate of spicy oils. Alternatively, pair this beer with fish, something like a monkfish with a meaty flesh and plenty of flavour that can stand up to the warming alcohol of the beer. The tropical fruit flavours in the beer will complement the fish. Try with the recipe below, Monkfish with prosciutto, artichokes, and capers. Here the residual sweetness in the beer can cut though the saltiness of the ham and the capers, allowing the bitterness to prevail and enhance those tropical flavours.
http://www.bbc.co.uk/food/recipes/monkfishwithprosciut_91428
SCORE: 3.2/5
Page: 405
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