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Old 03-07-2005, 07:34 AM   #21
river rat
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Feb 2005
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I found it! It's not Japanese, It's Chinese. It's called Yinpu Black Rice Beer, and it is some good stuff. If you want to try a drinkable asian beer, I would highly recommend trying this stuff.

 
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Old 03-07-2005, 08:14 AM   #22
SwAMi75
 
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Mar 2005
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Quote:
Originally Posted by TxBrew
I've tried Kirin Ichiban before they sell it here in Texas. I really disliked it. Taste was awful.
To me the stuff wasn't awesome, but the most drinkable of the three. It wasn't bad, though. Maybe an age thing? It's a long haul from Japan to the US!

 
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Old 04-11-2005, 09:19 AM   #23
kenmc
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Apr 2005
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I like Singha, Tsingtao (although I heard someone explain that it stood for "This **** Is No Good Try Another One!), Asahi, Tiger, Kirin and Saporro. Also had another Thai one that I can't remember the name of in a Thai restaurant in the UK once. Actually now that I think of it I've never had an Asian one I didn't like yet. Course these are just the exported ones, never been out that way yet.

 
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Old 04-23-2005, 02:21 PM   #24
Ed_Savage
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Apr 2005
Portland, Oregon (Beervana)
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I have only tried Kirin and Tsingtao (both taste like sweat from goat nads), but I wouldn't mind trying some of these.

http://beerblog.genx40.com/archives/...thedarkbeersof
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Old 04-24-2005, 06:50 AM   #25
river rat
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Feb 2005
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Quote:
Originally Posted by Ed_Savage
I have only tried Kirin and Tsingtao (both taste like sweat from goat nads), but I wouldn't mind trying some of these.

http://beerblog.genx40.com/archives/...thedarkbeersof
I have tried the Yinpu Black Rice beer mentioned in the link and it is excellent !

 
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Old 06-25-2005, 06:49 PM   #26
kurtm
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Jun 2005
Salt Lake Utah
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I agree with the "haven't ever had a good Japanese beer"... they taste like an austailian beer that isn't too tasty. But Tsingtao is pretty has a lot of flavor... I enjoy it.

 
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Old 07-08-2005, 07:32 PM   #27
shortwavez
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Jul 2005
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mmm...sake. yeah sake is one of my fave wines

 
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Old 07-08-2005, 11:10 PM   #28
SwAMi75
 
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Mar 2005
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The beer I was trying to think of is called Yebisu. It's the best of all the lagers I tried, but still isn't anything worth writing home about.
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Old 07-09-2005, 12:14 AM   #29
DesertBrew
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S & S (Sushi & Sapporo). Not like Sapporo is very good. It's kind of like those dry beers the macro guys were doing in the states but its japanese in origin. Think I heard AB owns Kirin? Anyway it's my tradition if I'm eating sushi. Yep, you either love it or gross out... and that could be for both Sushi And Sapporo

I always like to try a beer that is related to the restaurant ethnicity. Italian - I gotta drink italian beer (can't remember what; the one with the mafia dude on it). Greek - Keo (actually Cyprus there).

Basically, I like beer.

 
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Old 07-28-2005, 06:01 AM   #30
hoonaberry
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Jul 2005
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There are many different ways to brew rice wine. Korea alone has about 300 different types of rice wine(most of them is probably same as other asian rice wine)and other liqueur. Most of them has been lost during Japanese invation, Korean war, Government policy and brewing law and only few of them survived. So far I have home brewed 10 different types of rice wines and keep on trying differet rice wines.

Makgully / Takju / Moju
Unsettled milky rice wine. Normally add water to make about 8%. unmatured.

Dongdongju
settled semi clear rice wine. few rice float on top. about 12-18%, unmatured.

Yakju/ chungju
settled clear rice wine. about 16-20%, normally aged for week to months.

Bubju
Made during certain time of the year with certain way. Normally make starter with rice gruel, add rice cake or steamed rice after certain days. Takes about 100days to brew and mature. 18-20%

Soju
distilled liqueur. Similar to vodka. 18-45%

 
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