Being a European, or Brit for that matter, I enjoy my beer as much as the next Englishman, as there is a great cask ale and pub culture surrounding Britain, and I’m not one to shy away from a nice cold beverage. That said, I’m not a fussy beer drinker too, as most ales and lagers will get my seal of approval. I like anything from hoppy IPAs to bitter stout beers. 

In England, I enjoy trying new regional brews, as you can learn so much more about a place through this — how it’s crafted, ingredients, local traditions and so on. The West Midlands, where I grew up, has a proud beer heritage that boasts of several renowned names, a personal favourite being Batham’s brewery. Likewise, Cambridge, where I live now, has its own rich history of craft beer, most notably Greene King nearby in Suffolk. 

I thoroughly enjoyed my stay in Calcutta, especially the night outs where I checked out various party spots in the city that boasted of various concepts. The only factor that seemed a bit draining was the hot and humid weather, which is natural considering it is summer here but it made me miss the cool temperature back home. 

A few days ago I was lucky enough to visit The Grid, an upmarket, fine-dining resto-bar-cum-brewery in Topsia. A special experience to say the least, as the variety of craft beer on tap was impressive, the service was faultless, there was a real energetic, youthful ambience, and most of all, my taste buds felt closer to home, thanks to their international range of beer that helped me beat the heat! 

My starter of Coriander Chicken with lime and lemongrass worked well with the floral aroma and initial soft malt sweetness of the Piedmont beer, a mild and pale American Blonde drink. The citrus punch boded nicely with the tact flavours of the chicken, and the lightness of it made it perfect for small food portions or nibbles.

The dark Tombolo beer and the dessert platter with their bestselling sweets was a perfect match. Its dark chocolate bitterness meant the sweetness of the dessert could be enjoyed to its full, and similarly the roasted sweetness of the beer brought out more flavour from the food. The almost coffee-like aftertaste also gave the impression that this was to be drunk with a dessert! 

Joe Raggett
A University of Southampton graduate who interned with t2