A few years back, Nadine Howell-Fanlo and her husband Jaime brought home a brewing kit and made their own beer, simply because they loved the drink. They later co-founded Pedro Brewcrafters, a local brand that produces craft beer. Their line of brews are made especially for the Philippine’s tropical climate, embodying more citrusy, floral, and earthy flavor profiles.
Through Pedro (and the Pedro Tap House in Poblacion), Nadine hopes to educate people about the versatility of beer. She dropped by the Pepper studio to show us how it can even be used as an ingredient.
In this episode of Cooking with Kimmie, Nadine helps us make beer-battered mozzarella sticks and barbecue dip using Pedro’s Procrastination Pale Ale. The result is an ultra stretchy cheese snack that pairs well with a full-bodied dip that packs a distinct punch from the beer. And because it’s deep-fried and eaten with your fingers, we suggest you enjoy it with a cold one.