Carlsberg Malaysia hosted an appreciation party at Senja, Saujana Hotel & Resort on 13 November 2015, to celebrate the encouraging growth post re-launch of Connor’s Stout Porter. The event which coincidently was on my birthday, was to showcase Connor’s Stout Porter’s robustness and versatility in flavours with an English and Asian cuisine pairing.
Henrik Juel Andersen, Managing Director of Carlsberg Malaysia, said, “The new recipe of Connor’s Stout Porter has received enthusiastic response since its re-launch, resulting in doubled distribution and sales performance in just eight months. It all comes down to the balanced taste and flavourful aroma that our consumers find easy to drink. Just like the original British recipe that inspired the brew, Connor’s Stout Porter is the perfect brew that Just Made Right for every modern man and woman looking to reward themselves after a hard day’s work.
Carlsberg Malaysia Supply Chain Director David Bidau then gave us guests an insight into what is inside a pint of Connor’s Stout Porter, sharing his wealth of knowledge on the draught stout, from the superior quality of ingredients to the art of pouring a perfect pint and how to savour the taste of a perfectly-poured draught.
“We’re truly proud of our Connor’s Stout Porter,” said Bidau. “It is inspired by the original recipe from the 1700s, but we have recreated it to suit modern taste buds. Our brewing process uses only premium ingredients, all carefully chosen to bring out the malty flavour, signature bittersweet taste, and roasted undertones. Enjoying a Connor’s draught, in its beautiful silhouette glass, is a sensory experience, including sight, smell and of course, taste. From brewing, to pouring, and to drinking a draught of Connor’s, each act is meant to allow consumers to enjoy the brew at its best,” he added.
With its crisp texture and creamy head, Connor’s Stout Porter was a good match for the selection of dishes created exclusively for the night by Senja’s well-acclaimed and award-winning Chef Ryan Arboleda, who has previously worked in Michelin-star restaurants. Had a chat with Chef Ryan who hails from New Zealand, who shared his experience creating the menu.
“Connor’s Stout Porter has such a distinctive, yet approachable taste that it is a delight to pair with and infuse in food. Tonight’s dishes were wholly-inspired by the very taste, texture, and essence of the brew. As a nod to its origins, I chose to draw from and recreate hearty, traditional English fare for the Connor’s-infused dishes. As for the Asian-style dishes, I believe they add an unexpected twist to the entire menu, especially given how when paired together with Connor’s, the flavours of both dish and brew are truly enhanced to perfection,” Arboleda said.
We then got to try some delicious food, some of which were created using the stout as an ingredient.
The highlights of the menu were the Connor’s Crumbed Goujons, Connor’s Braised Beef Pie, Connor’s Lamb Cigar, and the Cinnamon-sugared Bombolinis with Connor’s Custard filling. Each of the aforementioned dishes were infused with Connor’s Stout Porter, using the stout’s various flavours to balance or enhance the dish.
Also on hand was Malaysian mixology champion and World Class Cocktail Gold medallist Jerald Tsen, who showcased the brew’s versatility of flavours by concocting four (4) enticing cocktails mixed with a medley of spirits and liqueurs, all with Connor’s Stout Porter as their base. We got to try the Cuban Connor’s, Coffee Connor’s, Connor’s Shot and Zesty Connor’s, all of which were pretty good and oh boy did we have a lot of them.
An event just made right which fell on my birthday! I could not ask for more!
For more information on Connor’s Stout Porter, head over to www.facebook.com/ConnorsMY
Photo credits: Carlsberg Malaysia and author’s own using the Leica C.