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Thread: American Pale Ale

  1. #31
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    Quote 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.
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  2. #32
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    Quote 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.
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  3. #33
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    Bud and Coors both taste "cleaner" than Miller. I have always assumed they both use rice, whereas Miller unmistakably uses corn.
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  4. #34
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    Corney bastards.....
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  5. #35
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    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.
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  6. #36
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    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.
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  7. #37
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    So let me get this straight (playing devil's advocate):

    Barely, Wheat, Oats, Rye = good

    Corn, Rice = bad

    What about Sake?
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  8. #38
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    Talking

    Quote Originally Posted by dparsons
    What about Sake?
    Bad....
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  9. #39
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    Quote 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.
    Last edited by steveh; 08-06-2008 at 07:32 AM.
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  10. #40
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    Quote 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.
    Life is too short to drink bad beer.

  11. #41
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    Quote 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
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    Inventor of the Rauch HellerBock style of beer!
    GABF 2008 Pro Am Silver medal! (Rauch HellerBock)
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  12. #42
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    Quote 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.
    -Beerking
    "Asking whether computers can think is like asking if submarines can swim."

    Inventor of the Rauch HellerBock style of beer!
    GABF 2008 Pro Am Silver medal! (Rauch HellerBock)
    1st place Smoked/Wood Aged Beer - 2008 Longshot NE Region

  13. #43
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    Quote 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.
    Life is too short to drink bad beer.

  14. #44
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    Quote 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.
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  15. #45
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    Quote Originally Posted by steveh
    Oh yeah, Sake too -- yech.

    S.
    I suppose you'd turn your nose up at a good plum wine too!
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    RDW, the worst that can happen is that you have to actually 'buy' beer.

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