India is a fertile ground for many foods and beverage brands to enter and spread their roots. With upcoming generations exploring their taste buds and palate preferences going global, India’s food industry is undergoing an epic stage. With the beverage industry expanding, many foreign brands are entering India. Spanish Wheat Beer Mahou began its journey three years back and it is India’s first Spanish wheat beer brand.
Here is how the premium beer tastes like.
Mahou Maestra Wheat is a Belgian style wheat beer that comes with a golden colour and thick and creamy foam. Its principal character is a fruity aroma and a slight hint of hops along with a refreshing feeling and a touch of sweetness that creates a well-balanced sensation in the palate.
This is the first Mahou Wheat beer to be ‘made in India’ and also the first wheat beer in India that comes with a pull-off cap in its pint bottle, as part of its premium packaging.
Its tangy hints of Sevillian (Spanish) orange peel and the herbal spicy notes of the organic coriander from the Himalayas, make it delectable and easy to drink. The signature recipe of Mahou Group – the yeast – further adds the uniqueness to its taste.
BY THE WAY, WE ARE GIVING AWAY SOME OF THESE PREMIUM BEERS SO YOU GUYS CAN TASTE THEM, READ TILL THE END FOR CONTEST DETAILS.
So, because of its Spanish traits, this beer is heavenly to go with some Spanish snacks. We have brought to you some super easy recipes of Spanish snacks that you can easily make at home and try them with the beer. We guarantee you, the taste of this beer will be unmatched with these snacks!
It goes well with a variety of authentic tapas of Spain like patatas bravas, olives and croquettes or with Indian tapas such as tandoori, paneer tikka, and pakoras. Both Spanish and Indian tapas are an awesome combination with the orange aroma and the spicy hints of coriander.
Here are the recipes!
- 1 tsp. hot smoked Spanish paprika
- 1⁄4 tsp. sugar
- 5 canned whole peeled tomatoes, drained
- 3 cloves garlic, peeled
- 1⁄2 small yellow onion, thinly sliced
- Kosher salt and freshly ground white pepper, to taste
- 1 tbsp. olive oil
- Olive oil, for frying
- 1 Kg. small waxy potatoes, quartered
- 1 cup mayonnaise
- Minced parsley, for garnish (optional)
- Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground.
STEPS FOR PREPARATION
- Heat olive oil in a 2 -qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally until slightly reduced, about 5 minutes; set bravas sauce aside.
- 2. Heat 2″ olive oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35 –40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
- Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4 –5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 1/4 liter of milk
- 1 egg
- 100 grams of breadcrumbs
- 150 grams of cooked ham or Serrano cut in tiny pieces
STEPS FOR PREPARATION
- Pour the oil in a pan and place it on the fire. When hot, remove from the heat and with a wooden spoon add the flour, stirring until it becomes a paste.
- Place the pan on the stove and add the milk slowly, stirring the mixture until it is done and has a good consistency.
- Add nutmeg, ham and salt until the mixture thickens.
- When the mixture has thickened, place it on a tray or bowl and let it cool down.
- Beat 2 eggs
- When the croquette mixture is cold, cut into pieces and give a long oval shape.
- Dip the croquettes in beaten egg, making sure they are covered completely
- Now cover the croquettes in breadcrumbs
- Fry the croquettes in olive oil (the oil has to cover the whole croquettes). When they are golden, remove them from the fire and serve them.
Spanish Omelette (Tortilla)
INGREDIENTS: (Serves 5)
- 700g onions, peeled and
- finely sliced
- 700g ordinary white potatoes
- 5 large free-range eggs
- Sea salt & freshly ground
- Olive oil
STEPS FOR PREPARATION
- Take a medium-sized frying pan and heat about 1cm of olive oil. Slowly cook the onions for about 30 minutes until soft and golden.
- Cut the potatoes into thick slices. Add the potatoes to the cooked onions and increase the heat. Continue to cook until the potatoes are soft and golden and able to be gently broken with a spatula.
- When it has turned brown in colour (but not burnt) and is completely broken down, remove from the heat and drain well.
- In a bowl beat the eggs and add the cooled potato and onion mixture. Season with salt.
- Heat a little of olive oil in a moderate heat and then pour in the mixture. As it cooks, use the back of the spatula to soften the edges. It will take about 2 – 3 minutes to cook.
- Turn the tortilla out onto a plate and then place it back in the pan so as to cook the other side .
- Cut into cubes or thin wedges & serve warm or room temperature.
- 8 slices white bread, crusts removed, bread broken into big chunks
- 900 gr. tomatoes, seeded
- 1 cucumber, peeled
- 1 large white onion
- 1 green bell pepper, seeds and pith removed
- 2 garlic cloves, smashed
- Kosher salt
- High quality extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1/2 cup to 1 cup tomato juice, if needed
STEPS FOR PREPARATION
- Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavours to marry and to let the salt pull some moisture out of the tomatoes.
- Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4 -inch dice and reserve.
- Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high-quality olive oil. Taste for salt and add more, if needed.
- Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
Salmon with Eggs & Mayonnaise
INGREDIENTS: (10 portions)
- 5-6 ounces of Smoked Salmon, thinly sliced
- 10 slices of Hardboiled Egg
- 2 Hardboiled Eggs, grated
- A bit of Black Pepper
- Little amount of Mayonnaise
- 10 slices of Long Bread, as fresh and crispy as possible
- Lemonjuice or Limejuice
STEPS FOR PREPARATION
- Put all ingredients and plates etc. in the fridge for an hour or so to cool down before you start;
- Load a slice of bread with the salmon and slice of egg;
- Use a teaspoon to put a dot of grated eggwhite over the slice of hardboiled egg;
- If you like, a few droplets of lemon juice or lime juice over the salmon;
- If you like, a dash of ground black pepper over the egg;
- Next comes a nice little dot of mayonnaise for garnishing;
- Stick a toothpick through all ingredients to keep things together, serve nice
Trivia about Mahou India
Mahou India is a 100% subsidiary of Spanish brewing major, Mahou Group, a Spanish-owned family company and market leader in Spain with a production share of 34%. The firm’s history dates back more than 127 years, beginning with the birth of Mahou in 1890. India is the first country for Mahou Group where it has a fully owned subsidiary outside of Spain.
The company has its brewery located in Bhiwadi, Rajasthan and it is one of eleven breweries it operates in, eight of which are in Spain and two in USA. Mahou India is headquartered in Gurgaon, Haryana.
Mahou Group entered the Indian market in August 2012. In 2014, taking a leap in the internationalization strategy, the firm established the first international subsidiary of Mahou Group, today known as Mahou India. Internationalisation is one of Mahou Group´s strategic cornerstones for the development of its business.
The firm produces more than 70% of Spanish beer consumed worldwide, and has a presence in over 70 countries with a team of 3200 professionals.
Mahou India´s portfolio is present currently in 14 states and includes five products – Mahou 5 Star, Mahou Clásica, Dare Devil Royal Export, Dare Devil and Mahou Maestra Wheat. In 2016 Mahou Clásica won the Ambrosia – IndSpirit Award for Product of the Year in the mild beer category and in 2018 Mahou India won the Ambrosia-IndSpirit for Best Metal Can (Silver).
Where are the Beers available?
It is available in 330 ml bottles (pints) as well as in 500 ml cans in Delhi/NCR, Goa, West Bengal, Rajasthan and Bangalore.
Mahou Maestra Wheat comes as a new premium product offering by Mahou India. The previous premium beers – Mahou 5 Star and Mahou Clásica have received a great response in the last three years. Mahou Maestra Wheat is being brewed in Bhiwadi, Rajasthan along with Mahou Clásica, Mahou 5 Star, Dare Devil and Dare Devil Royal Export.
ABOUT OUR CONTEST:
We have tasted this premium beer and we absolutely love it. So, we would like you to taste it too. Here is a simple way you can do it.
STEP 1: Tell us which of the recipes you would like to pair the beer with or if you prefer Indian tapas with it then which are those.
That’s all! We will announce the lucky winner on the 1st of February. Until then, CHEERS!