Tsingtao

Tsingtao is a pale lager sold here in a six-pack of bottles. Beers in this style are typically clean, light-bodied and easy-drinking, with a pale straw to light gold color and a crisp, dry finish. Expect a soft grainy malt character, sometimes with a faint note of rice or cereal sweetness, and only a restrained, gently herbal hop presence. Bitterness in lagers like this usually sits low, so the beer reads as refreshing rather than assertive. The listing doesn't give an ABV or IBU, but lagers in this category generally land in the mid-4 percent range with minimal bitterness. The lightness is what makes it a good table beer. It works well with dishes that have heat, salt or aromatic spice: stir-fried noodles, dumplings, salt-and-pepper shrimp, Sichuan-style dishes, Thai curries and Vietnamese grilled meats. The carbonation and clean malt cut through oil and reset the palate between bites, and the mild hop profile won't clash with ginger, garlic, chili or soy. It also suits grilled sausages, fried chicken and sushi, where a heavier beer would overwhelm the food. Serve it cold, around 38 to 42°F, which keeps the carbonation lively and the finish crisp. A bottle straight from the back of the fridge is about right, and letting it warm much past 45°F tends to flatten the malt into something blunt. Pour it into a tall, narrow pilsner glass or a simple pint glass to show off the clarity and build a modest white head. Drinking straight from the bottle is also common with beers like this, but pouring releases a little more of the light malt aroma.