I’ve been reading these pages regarding the merits of Kirin Ichiban and Coors Banquet. You know, I’ve had both of these before but never back-to-back. Quick trip down to the booze shop and we’re in business.
Both of these beers taste very similar. Kirin comes in a touch darker, but both have identical medium-high carbonation, lack of head, lack of lacing, medium body, low IBU’s, maybe 15 or so and both 5% ABV. This must be what most non-beer snobs drink, both are pretty dialed in.
We all know Coors is an adjunct lager, and uses a specialty-grown, proprietary grain. I wasn’t aware that the Kirin was 100% “First Press” malt, whatever that is. Coors uses Rocky Mountain water. Their flavor profiles are so similar that I couldn’t have told you that one had an adjunct or the other didn’t. The primary difference I think comes from the different hops I am assuming each recipe uses. Other than that, pretty darn similar.
These beers are big enough and flavorful to stand on their own, or better yet, drink with a Saturday night hamburger dinner. Sorry, Kirin, I still would prefer a drier Asahi with my Sushi, but I’d really enjoy your Ichiban with that same honorable hamburger dinner as the Coors, or stand-alone it would be fine. Both are exceptionally quaffable, traditional, normal, stand-up, “making Thunderbirds”, just what you’d expect beers. Your beer-guzzling Uncle would enjoy these.
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