luns101 wrote:I only made that comment a few hours ago and you already got 31 posts on this subject?!! Outstanding!! I have always preferred the darker lagers but since getting married my wife and I are both trying the lighter stuff. Pale Ales seem to be our current kick.
Iz Man, you are far more knowledgeable than myself on these things. I heard your critique of American & European beers, but the Asian beers have been ignored. What's your take on them?
Funny you mention that. I happened to have lived in Japan for a couple of years. Of course this was 17 years ago or so. To be honest, I haven't tried too many Asian brews. I have had a few. I'd have to say they're not bad overall. Although I remember having a Phillipino
San Miguel that was absolutely horrible.
The Japanese in particular have an affinity for rice, obviously, and it is used widely as an adjunct in their beers. Just like American lagers.
The big 3 (Bud/Miller/Coors) use rice & corn as adjuncts in addition to barley (the base grain) to lighten the body and add a "crisp"taste to the brew. Corn in particular was originally procured for brewing out of necessity. The early American brewers (I believe from Germany initially, but I'm not 100% sure) found corn to be much cheaper to obtain than barley. It was widely available, and easy to mash.
Now corn mash, well that led to another great American beverage.........
MOONSHINE.
