It’s water. Deliciously frothy, light and crisp lip-sweat warrior water.
I wrote this statement stuck to a plastic chair in the mucky humidity of a fishbowl food court in an outside shopping mall, pillows of steam clamming my face from every direction. The pillows are drifting from lines of food stands of all sorts. One for curry, one for dim sum, one for sushi, one for fresh fruit, one for pad thai… the list goes on.
And then, in the middle of it all, is a food stand dedicated to Tiger beer. Just Tiger. In 22 ounce bottles. Only 22 ounce bottles.
It’s on tap in seven countries, and available in 60, but I could only find it in those big bottles. They would immediately accumulate a layer of watery condensation, much like the beer inside.
Typically I’m more of a dark brew devotee, but there was something about the Tiger that I couldn’t put down. Apparently there’s something in the water, too, because Tiger has been internationally recognized by brewmaster’s associations since Heineken crafted the first batch in 1930. It won the 2004 World Beer Cup and the 2005 Wine & Spirit International Beer Challenge. And it won me over the week I visited Malaysia.