RockJeep
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I've heard Asian born beers were rice beers instead of hops & barley. Is that true?
thanks
bobby cox
thanks
bobby cox
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.
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.
Otis_The_Drunk
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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
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
