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Masterbrewer Fal Allen got his start at the Pike Brewing Co. in Seattle before moving on to Anderson Valley Brewing Co in Boonville, California. He’s now been the masterbrewer at Singapore’s Archipelago Brewery for at least three years now. . . (to be continued)
One of the more remarkable facets of craft beer and brewing in Singapore is the flourishing small and homebrewing community contributed to in no small part by North American brewing transplants. It’s an vibrant “open source” beer community that has bred great tasting beers and success in Singapore.
(Photo left, Fal Allen, American brewmaster at Archipelago) I met long time acquaintance Fal Allen at the Archipelago Brewery Pub (79 Circular Road), to try some of his latest creations. Wowed by several of his unusual creations including those spiced and fruited. He challenges himself to create beers that can enhance meals with the diverse selection of Asian cuisine. Singapore is a city that regards its food intake as both an Asian art and science. There’s a lot of serious ying and yanging. But I digress. What about the beer?
Samui is one of his most popular creations, brewed with pandan leaf and fresh Phillipine kalaminci lime (I’m told its character is a cross between a lime and tangerine/orange). I could describe the character and create beer envy, but let it suffice to say that all the specialty beers Fal is involved in remained true to the heritage of real beer. That’s to say they all tasted like beer rather than some fruit/spiced alcopop or “flavored malt beverage.”
The table was set and I took great pleasure in discovering what asian lemongrass can do for a Belgian-style based wheat beer. Blue ginger in brown ale. Star anise, lemon zest and coriander artfully infuse an Asian Saison.
More Singaporean brewers...Continued…


