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What's used?

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Kevin Dennis

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rice is an adjunct used quite often because it is much cheaper than malted barley.

Most asian beers I have tasted I would characterize as Light bodied highly carbonated with little or no Malt or hop flavor. It would not surprise me if a good majority of the grain bill was indeed rice or rice sugars.

I spent a year in Korea and I am basing my opinion on the two brands they had to offer Hite and OB.
 
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In order to duplicate a Japanese beer you use as much as 40% rice solids.

Where as American breweries use up to 10% rice solids in order the light texture of bud, coors and such.

Using unto 40% rice solids in your beer would duplicate Japanese style.


Hope this helps,
Otis_The_Drunk
 
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