American Pale Ale

[steveh]

Originally Posted by thekulman

In the US your big boys use mainly rice I've heard) in their beers!

Nah, only Budweiser. All the rest (Busch included) are corn adjunct beers. And you can definitely taste it in the likes of a Miller.

S.

[Mad Scientist]

Originally Posted by steveh

Nah, only Budweiser. All the rest (Busch included) are corn adjunct beers. And you can definitely taste it in the likes of a Miller.

S.

Coors uses rice also. I believe it was hogie that corrected me on this subject.

[markaberrant]

Bud and Coors both taste "cleaner" than Miller. I have always assumed they both use rice, whereas Miller unmistakably uses corn.

[Mad Scientist]

Corney bastards.....

[Mill Rat]

Typically corn in Canada. In the US your big boys use mainly rice I've heard

Actually kul, corn (maize) is also the adjunct of choice for most macro-brews "pilsners" in the states, too, with the exception of A-B's Bud, which was probably conflated into representing all US macro-brews. Corn was originally used because it was the cheapest, blandest source of convertible starch to cut down on the heavy protein body that would result from using 100% of the native 6-row barley, as opposed to the lower-protein 2-row barley found in Europe.

[beerking]

Before they went all-malt, Michelob used rice also. Generally, in the US the "super-premium beers" (what an oxy-moron) use rice and the premium beers use corn.

[dparsons]

So let me get this straight (playing devil's advocate):

Barely, Wheat, Oats, Rye = good

Corn, Rice = bad

What about Sake?

[Mad Scientist]

Originally Posted by dparsons

What about Sake?

Bad....

[steveh]

Originally Posted by Mad Scientist

Coors uses rice also. I believe it was hogie that corrected me on this subject.

You guys sure? Coors never gave me that spike-thru-the-head after a first sip headache that Bud would. Maybe just not as much rice as Bud.

Not much clear from the web site:

MillerCoors primarily uses special varieties of barley with excellent consistency for brewing purposes. Other cereal grains—corn, wheat or rice—can be used with barley as “adjuncts.” Corn, for example, gives beer a milder, lighter-bodied flavor.

But it's interesting that they explain adjuncts (wheat?), but focus on the corn.

King -- I wasn't sure on old Mich, I'd thought they stayed away from the rice in order to give it a little more body.

S.

[steveh]

Originally Posted by markaberrant

Bud and Coors both taste "cleaner" than Miller.

Aren't two of the three brewed in-country for Canada? Maybe a different recipe?

Then again, why are we even debating this -- BMC = waste of time.

Oh yeah, Sake too -- yech.

S.

[beerking]

Originally Posted by steveh

You guys sure? Coors never gave me that spike-thru-the-head after a first sip headache that Bud would. Maybe just not as much rice as Bud.

Not much clear from the web site:


But it's interesting that they explain adjuncts (wheat?), but focus on the corn.

King -- I wasn't sure on old Mich, I'd thought they stayed away from the rice in order to give it a little more body.

S.

Steve,

I remember touring Golden in the late 80s where our Vanna-esque tour guide was discussing the ingredients in Coors, she explained that the rice gave the beer "its drinkability."
I also was told by one of the Asst Brewers at the A-B plant in Williamsburg (again, late 80s) that they used corn in all the beers except Bud and Mich, which used rice. Pretty cool guy, he was actually a member of our homebrew club, and got us all an insider's tour. We got to walk inside the glass that everyone else looks through. Best part was the hands on tour of the hop storage warehouse!
Also, the instant headache from Bud is most likely from the poor yeast they use, and acetylaldehyde they intentionally allow (gives the beer a bit more "crispness." in reality, that is why it tastes so awful if above 40F). The poor yeast is pretty well known throughout the industry, and that is why they use the beechwood. Without it the yeast would not properly ferment the beer at all.

[beerking]

Originally Posted by dparsons

So let me get this straight (playing devil's advocate):

Barely, Wheat, Oats, Rye = good

Corn, Rice = bad

What about Sake?

I like Sake, but only in small quantities, and only the really premium stuff. The best Sake is actually served cold. Only the cheap stuff is served warm. If you have not tried really high quality Sake, you should give it a shot, with someone who knows the good stuff.

[steveh]

Originally Posted by beerking

I remember touring Golden in the late 80s where our Vanna-esque tour guide was discussing the ingredients in Coors, she explained that the rice gave the beer "its drinkability."

I took the same tour in 2000 (not sure it was the same guide, though I rarely take anything they say seriously) and there was no mention of rice use in their beers.

But I'll repeat, why waste time debating this anyway, I can't remember the last BM or C I had.

Also, the instant headache from Bud is most likely from the poor yeast they use

Well, I doubt the home-brew Bud clone I judged had access to the A-B yeast, and Capital's Wild Rice beer, from a few years back, almost assuredly didn't use an A-B yeast, yet they both gave me the "instant hangover." I think I have an allergy to malted rice.

S.

[markaberrant]

Originally Posted by steveh

Aren't two of the three brewed in-country for Canada? Maybe a different recipe?

Then again, why are we even debating this -- BMC = waste of time.

Oh yeah, Sake too -- yech.

S.

We only get MGD and Bud up here (along with Bud Light and Coors Light) - the Bud is made here, I think we get a mix of imported and Canadian brewed MGD... but like you say, I really don't care. However, I was basing my opinions on the US versions, though it has been awhile since I've sampled any of them.

[dparsons]

Originally Posted by steveh

Oh yeah, Sake too -- yech.

S.

I suppose you'd turn your nose up at a good plum wine too!