Sarra King said:I haven't either but I bet just like in the U.S. they have their special beers.
I think all mass produced American beers are discusting. Busch, mich, Bud, Miller... I think they all suck.
I do really like sake!
Michael_Currie said:I've yet to try an Asian beer I truely enjoy. Any suggestions?
Michael_Currie said:Rice wine? Wow can you home brew it easily?
homebrewer_99 said:OB from Korea...Oriental Brewery, but it's also nicknamed Oriental Budweiser.
orrelse said:I've been stationed in Korea twice so I've had my share of OB. Nasty stuff. Hite and Cass were both much better, and that's not saying much......
The Korean bar proprietors would just keep crates of OB sitting in the sun and scalding temps....like every 3rd OB you got was skunked.....Yecchhhh.....
Now Soju...now you're talking!!!!!
TxBrew said:I've tried Kirin Ichiban before they sell it here in Texas. I really disliked it. Taste was awful.
Ed_Savage said:I have only tried Kirin and Tsingtao (both taste like sweat from goat nads), but I wouldn't mind trying some of these.
desertBrew said: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.
catfish said:Sapporo is pretty crappy, in general. They have a higher end line which is difficult to find, even here, it's pretty good though.
Bottled or draft Yebisu is my all around recomendation for Japanese beers.
Singha for Thai
333 for Vietnamese
There's a long story behind why we only have Easy-drinkin-beers in Japan, but it's a history lesson.
You do get 20 packs of 633ml bottles full of beer for less than $50 US.
hoonaberry said:Makgully / Takju / Moju
Unsettled milky rice wine. Normally add water to make about 8%. unmatured.
settled semi clear rice wine. few rice float on top. about 12-18%, unmatured.
settled clear rice wine. about 16-20%, normally aged for week to months.
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%
distilled liqueur. Similar to vodka. 18-45%
homebrewer_99 said:I just got home from 2 weeks in Korea last night. I was in Seoul 3 times, Waegwan and Uijonbu.
I had a whole bowl of dongdongju at one of the Korean restaurants last week. It tasted good, like sweet sake. I didn't think there was any alcohol in it from the way I didn't feel anything (no, I was not numb). I took some pictures of the ddj that I'll post on the net later.
I had some OB, and you're right Cass and Hite, even Prime is better.
I brought back a bottle of Soju (made with potatoes, more like a light vodka)and 2 bottles of Hite.
I can't get Mockly past my nose because of the sour milk smell (and I like Kimchi a lot - go figure) and the rice gruel they served at breakfast was unfermented of course.
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