A Taste of elBulli in ManilaNovember 3, 2015
Chef Ferran Adria’s Michelin machine may have retired more than four years ago, but some of the maestro’s magic has been bottled into Inedit beer. Created by Adria and his elBulli sommeliers, Inedit was conceived as a response to the search for beer to accompany what exploded as modern gastronomy. While fine dining across the world of 2008 touted bottles of their best wines, Adria took the trademark college drink and schooled it into maturity.
The malt and wheat beer is spiked with bites of coriander, hints of sugary liquorice, and afterthoughts of orange peel, with hops wading in the distance. The fizz and froth of the drink are trapped inside a wine bottle, with the gold star of Spanish institution S.A. Damm Brewery glistening on its midnight-tinged surface. It is best served chilled, in a white wine glass, half full. Though Inedit has been around the last few years, Spice & Cleaver, Tambai, and Tsukiji are keeping that elBulli spirit alive with a couple of bottles in the backroom—yours for a pretty penny.