Airline food has long had a bad reputation – but it turns out the catering staff aren’t always to blame.
At 10,000 metres, humidity is just six to ten per cent – drier than most deserts. This affects our sense of taste which can be reduced by around 30 per cent because of the cabin air drying out our nasal passages and taste buds.
And what is the most important thing to be able to really taste at 35,000 feet? Beer of course!
So Cathay Pacific in partnership with Hong Kong Beer Co has created the Betsy Beer and it will be available this month on selected flights.
Named after the airline’s first aircraft, ‘Betsy’ will feature Hong Kong honey, longan (or dragon eye) fruit and English Fuggle hops – designed to counteract the bitter flavours that flying brings out.
The wheat-based beer also has a higher level of carbon dioxide to stimulate flavour receptors on the tongue for a stronger taste.
We’re sure Bob Hawke would approve.