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Siamsato
Siamsato Brewery
Beer Geek Stats
- From:
- Siamsato Brewery
- Thailand
- Style:
- Japanese Rice Lager
- ABV:
- 8%
- Score:
- Needs more ratings
- Avg:
- 1.27 | pDev: 18.11%
- Reviews:
- 2
- Ratings:
- Status:
- Active
- Rated:
- Nov 14, 2019
- Added:
- Jun 01, 2016
- Wants:
- 0
- Gots:
- 1
No description / notes.
Recent ratings and reviews.
Rated by pooty
1.61/5 rDev +26.8%
look: 3 | smell: 2 | taste: 1.5 | feel: 1.5 | overall: 1
1.61/5 rDev +26.8%
look: 3 | smell: 2 | taste: 1.5 | feel: 1.5 | overall: 1
Gross, one of the worst drinks I've ever had
Nov 14, 2019Rated by Mclusal from Colombia
1.13/5 rDev -11%
look: 1.5 | smell: 1 | taste: 1.25 | feel: 1 | overall: 1
1.13/5 rDev -11%
look: 1.5 | smell: 1 | taste: 1.25 | feel: 1 | overall: 1
T09
Nov 04, 2018Reviewed by paulstein from Thailand
1/5 rDev -21.3%
look: 1 | smell: 1 | taste: 1 | feel: 1 | overall: 1
1/5 rDev -21.3%
look: 1 | smell: 1 | taste: 1 | feel: 1 | overall: 1
I bought it at a 7-11 in Bangkok thinking it was normal beer. It's not. It's a sort of fizzy rice wine and, after struggling through a whole bottle, I can confirm it's truly horrible: sweet with a medicinal aftertaste. Avoid. As I say, it's not actually a beer at all.
Oct 24, 2017Reviewed by Jugs_McGhee from Colorado
1.32/5 rDev +3.9%
look: 2.5 | smell: 1.75 | taste: 1 | feel: 1.5 | overall: 1
1.32/5 rDev +3.9%
look: 2.5 | smell: 1.75 | taste: 1 | feel: 1.5 | overall: 1
Beer fermented using glutinous rice, though many online don't hesitate to contend its status as such. So here's some brief insight into the matter (though I don't have a dog in this fight since Siamsato itself is quite repugnant):
I think the yeast used is actually top fermenting, though as noted in Garrett Oliver's The Oxford Companion To Beer, rice beer styles such as Siamsato are rarely given the "ale" moniker - even if they are top fermented. Brewed with cereals (sticky/glutinous rice in this case), yeast, and water. The result is a fermented, (slightly) carbonated product with its alcohol derived from the starches in cereals (i.e. a beer).
It's unclear if in the production process of sato the conversion(s) of cereals to sugars and sugars to alcohol do occur simultaneously (as with, say, sake) at some point during the process, but my reading on the matter has indicated that steamed glutinous rice is mixed with a starter culture for an initial primary fermentation of 3 days (during which the starches in the glutinous rice are converted into sugars) , followed by the addition of water and a subsequent secondary fermentation of 7 days (in which the sugars are then converted into ethanol and CO2). The finished product does retain some (limited) carbonation.
It's as much a wine as a barleywine is a wine, and in terms of its absence of hops, as much a non-beer as Scottish gruit. Whatever you want to call it, it isn't a Japanese sake/ninhonshu (seeing as sake is not carbonated, uses different rice, is Japanese in origin,and undergoes multiple stages of rice "polishing").
***
Unfortunately, it tastes rather foul (or at least Siamsato's expression of the 'sato' {sub}style does). I got my bottle at a 7-11 and it's easily one of the worst beers I've ever tried. Cloyingly sweet whilst simultaneously stale. Overcarbonated, with a shallow empty rice taste. No hop profile at all (to style).
Really repugnant fare even by Thai standards, with horrid drinkability. Luckily, its bright clean appearance isn't so off-putting. Definitely not recommended.
F
Jun 01, 2016I think the yeast used is actually top fermenting, though as noted in Garrett Oliver's The Oxford Companion To Beer, rice beer styles such as Siamsato are rarely given the "ale" moniker - even if they are top fermented. Brewed with cereals (sticky/glutinous rice in this case), yeast, and water. The result is a fermented, (slightly) carbonated product with its alcohol derived from the starches in cereals (i.e. a beer).
It's unclear if in the production process of sato the conversion(s) of cereals to sugars and sugars to alcohol do occur simultaneously (as with, say, sake) at some point during the process, but my reading on the matter has indicated that steamed glutinous rice is mixed with a starter culture for an initial primary fermentation of 3 days (during which the starches in the glutinous rice are converted into sugars) , followed by the addition of water and a subsequent secondary fermentation of 7 days (in which the sugars are then converted into ethanol and CO2). The finished product does retain some (limited) carbonation.
It's as much a wine as a barleywine is a wine, and in terms of its absence of hops, as much a non-beer as Scottish gruit. Whatever you want to call it, it isn't a Japanese sake/ninhonshu (seeing as sake is not carbonated, uses different rice, is Japanese in origin,and undergoes multiple stages of rice "polishing").
***
Unfortunately, it tastes rather foul (or at least Siamsato's expression of the 'sato' {sub}style does). I got my bottle at a 7-11 and it's easily one of the worst beers I've ever tried. Cloyingly sweet whilst simultaneously stale. Overcarbonated, with a shallow empty rice taste. No hop profile at all (to style).
Really repugnant fare even by Thai standards, with horrid drinkability. Luckily, its bright clean appearance isn't so off-putting. Definitely not recommended.
F
Siamsato from Siamsato Brewery
Beer rating:
1.27 out of
5 with
4 ratings
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