Food & Beer Culture

Pulutan is the Tagalog word for anything eaten alongside beer. It refers to small, boldly seasoned dishes meant for sharing: fried pork, grilled offal, peanuts, raw fish in vinegar. The beer never arrives without them.

The classic is sisig. The dish hails from Pampanga province and consists of chopped pig's head, onions, chili, and the juice of kalamansi, a small citrus fruit. It's often served on a hot sizzling plate, still crackling when it reaches the table. The cold, mild lager cuts through the heat and the fat.

Chicharon is deep-fried pork rind, crispy and salty. Kilawin is raw fish marinated in vinegar, onion, and ginger, a close cousin of Peruvian ceviche. Lechon, a whole suckling pig roasted on a spit, appears at festivals and family gatherings. All of these pair well with the beer because they're fatty, sour, or spicy — and the lager offers a counterpoint.

Drinking often happens in groups. In the ritual of tagay, a single glass makes the rounds: one member of the group, the tanggero, pours, everyone drinks from the same glass, and passes it on. The custom comes from Filipino drinking culture and is about togetherness, not quantity.

Alongside the small bottle, there are liter bottles known as "Grande," meant for sharing at the table. Here, beer is a social drink — for fiestas, birthdays, and after work. As ever, alcohol should be enjoyed in moderation, and never before driving, in the Philippines as in Germany.