Craft Beer Embraces Rice

The "I don't put rice in my beer" ethos of 2010 was really annoying.
The "pho lagers" of today are just as annoying.

 

FTFY

and since it's Asian and Messikan flavors should the title not be

CRAFT BEER EMBRACES RICE AND BEANS

before anyone says anything I'm of Honduran Garifuna and Mexican blood

I have noticed a shitload of rice lagers with corny ass asian themed names and mexican lagers with lame ass names, too.
was Lagunitas Sakitumi was a rice lager?
Example:
Tripping Animals - No Mames
Fig Mountain - Agua Santa

da fuq?

 

Wasn't trying to sell the scope of it short. I only picked that year because it was close to this cringe-inducing video that I pulled the quote from.

 

Not dissing rice as an adjunct, I just can't drink anything fermented with the grain -- gives me an immediate hangover (might even be a migraine).

Please don't add rice to your beer as some trendy recipe addition. I will not buy your product.

 

As someone that is really interested in most everything Japanese, he likes to try all beers that are advertised as a rice beer.

 

I thought Flying Fish Exit 16 was pretty damn good for a "rice-adjuncted" beer. Wish they were all like that.

 

Bourbon County Brand Proprietor’s Stout (2023) was made with toasted rice. A number of Horchata beers in the last couple years. Also made with rice. Why not?

 

Stillwater Extra Dry was one of my favorite beers with rice. I bought a few packs two summers ago and I did not like them, the taste was really off even though it was pretty fresh. Have not seen this beer since so I can’t compare a more recent one. I would try other beers with rice but have not seen many. I used to drink the Flying Fish rice double IPA back when clear IPA was a thing.


Enjoy

 

Exit 16 to this day one of my favorite brews. With Flying Fish Belly Up I doubt it will be brewed again

 

The name eludes me now, but I had a beer brewed with Jasmine rice and New Zealand hops & it was delicious.
You could definitely detect the jasmine rice in the aroma and flavor.
I use rice and rice syrup quite often when I brew, as it will boost the alcohol and dry it out a bit without imparting any noticeable flavor and color.
I have yet to brew a batch with Basmati rice. I think that would make a wonderful aromatic Pilsner with the right hops.

 

The last time I spent $16 on a 4 pack of rice lager was never. The one I see regularly is Original Pattern Yamagata Rice Lager. I'm confident they do the style well but the price of entry is too high.

When I visit Japan I drink more sake than beer, but when I do get a beer it's Kirin Ichiban Shibori, Yebisu or Sapporo Classic when visiting Hokkaido which are all malt.

 

Sounds tasty. Is Crux local to you? I've never heard of 'em.

 

Feels like that's something that hit CO a decade ago, died out, and now is coming back for a second round. I have no issue with it, but I don't really see the point most of the time, either. The best one I've ever had (Great Divide Samurai) was part of that original wave 15+ years ago, and it was unfiltered and super aromatic from the jasmine rice additions. None of the newer ones I've tried captured anything particularly unique OR if they did, it was due to spices and other adjuncts. If anything, I don't really want a lighter bodied or drier lager 99% of the time.

 

I enjoyed drinking Jack’s Abby Kogarashi Rice Lager:



https://www.beeradvocate.com/community/threads/new-beer-weekend-134.671406/#post-7706075

Cheers!

 

DRIPA is still around, and I loved it when I had it fairly fresh. It sporadically makes it to the west side of the state, but by the time I notice it on the shelf it's older than Methuselah.

 

The Light lager from Farmers Brewing (Sacramento valley) uses locally grown sushi rice in the grain bill, not sure what percentage though. They have done all rice lagers too, as there is a lot of rice grown in that area.