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Thread: what are you drinking tonight?

  1. #1061
    Senior Member Johnny.B.Good's Avatar
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    Anchor Summer Beer.

  2. #1062
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    Canadian whiskey sour

  3. #1063
    miketayl0r's Avatar
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    Anyone know if Great Divide Samurai Rice Ale is worth checking out? I've heard it's pretty bland

    Currently drinking Buffalo Trace

  4. #1064
    Senior Member cwrightthruya's Avatar
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    Silver Oak 2005...Great Year!!!!!!
    At Death's Door You Only Have 2 choices. Die Happy or Die Regretfully.
    Knowing this...........Choose 1 and Live!!!!!!!!!

  5. #1065
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    Zwiefel's Avatar
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    Quote Originally Posted by miketayl0r View Post
    Anyone know if Great Divide Samurai Rice Ale is worth checking out? I've heard it's pretty bland

    Currently drinking Buffalo Trace
    As a former brewer I can tell you that no one puts rice into beer to improve flavor...it's always about cost control. Ditto corn.
    Remember: You're a unique individual...just like everybody else.

  6. #1066
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    I would bet that Great Divide was more concerned with the cache´ of the "Samurai" concept than cost control, butt it could work both ways.......
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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  7. #1067
    miketayl0r's Avatar
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    Quote Originally Posted by Zwiefel View Post
    As a former brewer I can tell you that no one puts rice into beer to improve flavor...it's always about cost control. Ditto corn.
    American saki perhaps? I've had saki that has blown my mind with the amount of citrus undertones and nuances of flavor, which is made with rice(starches). Could this possibly be their goal? Market it as beer because obviously that is what sells in this country, but combine the two seeing how the brew prosscess is very similar? I'm going to have to check it out for myself

  8. #1068
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    Quote Originally Posted by miketayl0r View Post
    American saki perhaps? I've had saki that has blown my mind with the amount of citrus undertones and nuances of flavor, which is made with rice(starches). Could this possibly be their goal? Market it as beer because obviously that is what sells in this country, but combine the two seeing how the brew prosscess is very similar? I'm going to have to check it out for myself
    Well, the rice used in saki is heavily modified before brewing (they grind it somehow, to get to the kernel)....rice used in beer typically doesnt have that processing as they are trying to save money instead of wasting it

    Also, i am not sure what kind of yeast is used for saki, but i think its not beer yeast so the flavor profilenwould be very different.

    Of course, they might want you to think that it will be subtle like good saki!
    Remember: You're a unique individual...just like everybody else.

  9. #1069
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    There are hundreds of different yeast strains used in japan for the fermentation of sake. A good sake shop will list the strain along with the polish level and sake meter value.

    Edit, almost forgot... drinking Buffalo Trace.

  10. #1070
    Senior Member Crothcipt's Avatar
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    Just some water and some Mio liquid.
    Chewie's the man.

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