Who follows the events in the Hive world, knows that this week the tenth #Hivefest is taking place, this time in Kuala Lumpur, Malaysia.
Presentations, panel discussions and workshops were held for several days, and a gathering for #beersaturday 433 in a pub was announced for today.
When 
But through hanging out in the #beersaturday community, Kuala Lumpur will get closer to me 🙂
I took a virtual tour through BB Wine Houze (loved the place you chose👌), and I believe you will have a great time tonight.
I saw a big Heineken sign above the entrance to BB Wine house and thought I'd join you in Heineken style, but in a slightly different way.
While you on the other side of the world will be tasting some Far Eastern craft beers, I chose a Hungarian one from the Sopron brewery.
The two cans were waiting for a special moment when I can drink them both, AND give my opinion on the brewery's IPA and APA beers.
And what do Hungarian beers have to do with Dutch Heineken?
Sopron Brewery was founded in 1895 by the owner of a brewery in Brno, basing its production on the Czech brewing tradition.
After World War II, the brewery was nationalized and until 1971 it was part of the Hungarian Brewery Fund.
In 1982, it became independent (it was privatized and bought by the Austrian Brau-Union group) and started producing Austrian beers by purchasing licenses.
In 2003, Heineken bought the Austrian company, and since 2007, the brewery continues to operate as a branch of Heineken, still producing beers under the name of the old brewery - Sopron.
So that the beers are not only a reminder of the Netherlands, I decided to taste another product, characteristic of the Netherlands, along with these two cans - Cheese.
Considering that #HF presentations were held during the day in Malaysia, it was almost impossible for me to watch everything in live streaming (time difference).
The first day I somehow managed to fit in, but the second day I watched intermittently, pausing, rewinding the video and I think I denied myself complete enjoyment.
So I decided to revisit the second day of #HF, ChainCulture, this Saturday, with beer and cheeses.
And in order to complete the pleasure of "hanging out with you" this Saturday, even through yesterday's video, I chilled the beer and ordered a cheese board.
Sopron IPA
Like any IPA beer, additionally hopped, with refreshing aromas, and because of the lower % alcohol and less bitterness, it went perfectly with the cheeses I had on the plate.
The recommendation for drinking this beer is from 8 to 11°C. I think the speakers on the beautiful ChainCulture stage would also like it chilled like this?
Beer with 4.8% alcohol
Bitterness 3/5, Aroma Intensity 5/5, Body 3/5
It went perfectly with the cheeses I prepared: Trappist, Parmesan, soft cow's cheese, hard cow's cheese with hot pepper, goat's cheese, as well as wonderful gorgonzola.
With the addition of dried cranberries, the setting was excellent for me.
Even though you didn't have glasses on stage, I toasted you.
Sopron APA
After drinking the IPA can, it was the turn of the APA, just for those 20 minutes, heated to the recommended temperature of 11 to 13°C.
Bitterness 4/5, Aroma Intensity 5/5, Body 3/5 and a slightly higher percentage of alcohol, of 5.5%, did not bother me, because I had already warmed up with the IPA of 4.8%.
This beer is a bit more bitter than the previous one, and when drinking it, you can feel the mild aroma of caramel.
The foam when pouring is intense and thick, however, it falls very quickly.
But it didn't matter to me, because I drank this beer even longer than before, enjoying the combination with cheeses (especially this one with an intense taste).
Biting cheese and drinking beer I stretched so much that at one point, after the end of the presentation, a big blue ping did not appear on the screen around which the participants of #HiveFest began to gather for a joint photo.
I realized that my days on stage were over.
I raised my glass in greeting to all of you and as a thank you for conveying the #HF days held.
Cheers!