So it's an easy place to get to with good food and service but how do the beers compare to the usual fare in Thailand, reasonably widely available in the UK, of Singha, Chang, Leo and the various other regional offerings?
The first, and in my opinion the best, beer I tried was the lager. It has a 5.0 ABV and is said to be fermented for 25 days. As the photo shows the beer is fairly hazy with a good head and the nose is hoppy with a quite pronounced flavour of pear drops. It's served at a reasonable temperature, unlike most draught beers in South East Asia, so that you can appreciate the hoppiness and the zesty character of the beer. A further positive is that, again in contrast to the various macro beers, there is a pleasant and lingering aftertaste. All in all, not a beer that you would necessarily expect to be served if you ordered a lager / helles in Germany but one that I would certainly be happy to drink in a beer garden in West Middlesex.
The weizen beer, served in an appropriate glass, is a little stronger at 5.5% ABV and is fermented for 19 days. It has a decidedly fruity nose and a soft mouth feel with, again, a pronounced but not overpowering taste of pear drops and other, perhaps tropical, fruits but certainly not the bubblegum, banana and cloves which are associated with some German weizens. Not a beer that I would want to spend an entire evening drinking but a good beer nevertheless.
The dunkel beer, weighing in at 4.5% ABV and fermented for 28 days, was my least favourite of the three beers on offer although Ive had a lot worse dark beers on my travels in Asia. The nose is sweet and malty but the beer has a thin taste and body, although not the metallic taste of some dark beers in Cambodia.
In conclusion, and to quote Meatloaf, two out of three ain't bad and I would thoroughly recommend a trip to the tawandang restaurants should you find yourself in Bangkok.
For more information see www.tawandang.com
John Bush - August 2014