Oriental Wok cooking classes always include a session about pairing wine or beer with the Chinese dishes. The beers for the October class were selected by Guy Burgess, Susanna Wong's husband, who manages the Taylor Mill Oriental Wok, (5038 Old Taylor Mill Road) and keeps an extensive bottled beer selection there.
Here's what beer - and why - he served at the cooking class
With the Chinese pizza: Hex Nut Brown Ale from the Goose Island Brewing Co: " A traditional British ale style, which I like better with this dish than the hoppier American style. Hops can get in the way of food, I find. Brown ale has low carbonation, goes great with cheese."
With the beef: Mai-Urbock from Einbecker Brauerei, Germany: "This has a crisp, clean lager finish, similar to the dryness of a wine. It's slightly hoppier, which knocks off the spiciness of the peppercorns."
With the tofu: Black Sheep Ale, from the Black Sheep Brewery, North Yorkshire:. "I've been dying to get this on the menu. I think it's the best bottled version of a British beer. It's a little fruity and mellow, making it a foil for the spicy, salty tofu."
With the ginger-date-nut wontons and ice cream: Trois Pistoles from Unibroue, a Belgian-style beer from Quebec. "Lots of fruit, nice and dark, with all kinds of flavor from the Belgian yeast. Perfect with both the ice cream and the spicy ginger and dates."
