Rice in US Beers

[Randal]

On Dec 12, 10:42 am, "Webster" <dithe...@email.net> wrote:
>
> While not a beer connoisseur by any means, I have tended away from the
> offerings of the large domestic producers just because I like a more
> flavorful brew. As evidence of my unsophisticated beer palate, my favorite
> is bottled, ice-cold Guiness. Please tell me that Guiness is not
> adulterating their product with filler! I might have to get all beer-snobby
> and switch!
>

One of the things I love about the tremendous variety of beers
available to me here in the United States is that I cannot say what my
favorite beer is. I may have a favorite-ish for the season (right now
I find myself drinking Sierra Nevada Celebration quite a bit). On that
note, you should try some of the many stout offerings from US craft
brewers. Availability will be dictated by your location but here are
some of my favorites (some of these are Imperial Stouts and may be a
shock if you are used to the comparatively tame Guinness draught):

Rogue Shakespeare Stout
Bell's Expedition Stout
Anderson Valley Oatmeal Stout
Sierra Nevada Stout
Great Divide Yeti
Victory Storm King

_Randal

[Joel]

Coal Cracker <rikoski@************> wrote:
>In article
><353b799a-4c7b-4275-85fe-0408d672731c@b1g2000pra.************.com>,
> "John S." <hjsjms@cs.com> wrote:
>
> Rice is not free or cheap
>> especially in the quantities Budweiser consumes it.
>
>Compared to hops?

Especially compared to hops, given the relative amount
of each that A-B uses.

[John S.]

On Dec 17, 9:09 am, Coal Cracker <riko...@************> wrote:
> In article
> <353b799a-4c7b-4275-85fe-0408d6727...@b1g2000pra.************.com>,
> "John S." <hjs...@cs.com> wrote:
>
> Rice is not free or cheap
>
> > especially in the quantities Budweiser consumes it.
>
> Compared to hops?

I think you are missing the point. The OP said essentially that
Budweiser told him that they added rice for no purpose other than as a
filler. On more than one level the statement doesn't make much
sense. I was addressing the point that a brewer would not add
components just for the sake of adding them because they do cost money.

[John S.]

On Dec 17, 7:02 pm, Coal Cracker <riko...@************> wrote:
> In article
> <e9f5eb76-8650-4f5f-bb3c-25aa717b1...@p1g2000hsb.************.com>,
> "John S." <hjs...@cs.com> wrote:
>
> The brewer knows that a full flavored ale
>
> > won't sell well so why brew somehting like that.
>
> Its not quite that simple.
>
> There have been generations in this country who believe that beer is
> supposed to taste like Bud, Millers or Coors.

The geneations of ber drinkers got the idea that light flavored beer
tastes good from their own taste buds. That is what they enjoy and
they have voted with their pocketbooks. Don't characterize the
majority of beer drinkers as being dependent on someone else (such as
yourself) to define what is and is not a good tasting beer. It is
clear that a lot of people enjoy the taste of Bud, Michelob, Stella
Artois. And the big brewers have proven themselves to be quite
capable of producing consistently good beers that meet those taste
expectations.

If a full flavored ale or lager was attractive to most beer drinkers
then some of the small brewers would have found their products to be
in great demand and the Coors and Budweisers of the world would have
seen their sales plummet. But that has not happened and we all know
who is successful in total sales volume.

And yes, the brewers do work diligently at coming up with the correct
mixture of ingredients to deliver that complex light taste. And yes
rice is part of that flavor picture.


>
> Now where do you think they got that idea?

I suspect that beer drinkers got that idea by drinking beer end
finding they enjoyed a certain taste. The condescending and snobbish
attitude of your question is truly amazing. You characterize the
world of beer drinkers as divided between: 1. A great many non-
thinking drones that follow the dictates of Bud and Stella. 2.
Thinking snobs who thoughtfully analyze and consume certain beers
usualy from small microbreweries.

>
> Not from learning about Beer at the Map Room; the Hop Leaf or Delialah's
> in Chicago.

[Steve Jackson]

"John S." <hjsjms@cs.com> wrote in message
news:c9c2e67d-27d7-4d68-8cf6-59fa38db4c0f@e4g2000hsg.************.com...

> If a full flavored ale or lager was attractive to most beer drinkers
> then some of the small brewers would have found their products to be
> in great demand and the Coors and Budweisers of the world would have
> seen their sales plummet. But that has not happened and we all know
> who is successful in total sales volume.

Except that in recent years, sales of the big three brewers have remained
flat in aggregate in terms of market share, and craft beer is the
fastest-growing segment of the market.

> And yes, the brewers do work diligently at coming up with the correct
> mixture of ingredients to deliver that complex light taste. And yes
> rice is part of that flavor picture.

Well, for one of them. The others use corn.

-Steve

[John S.]

On Dec 18, 9:02*pm, "Steve Jackson" <stv.jack...@ver1z0n.net> wrote:
> "John S." <hjs...@cs.com> wrote in message
>
> news:c9c2e67d-27d7-4d68-8cf6-59fa38db4c0f@e4g2000hsg.************.com...
>
> > If a full flavored ale or lager was attractive to most beer drinkers
> > then some of the small brewers would have found their products to be
> > in great demand and the Coors and Budweisers of the world would have
> > seen their sales plummet. *But that has not happened and we all know
> > who is successful in total sales volume.
>
> Except that in recent years, sales of the big three brewers have remained
> flat in aggregate in terms of market share, and craft beer is the
> fastest-growing segment of the market.

True, however the big brewers have a sizable slice of the pie. And I
think that it is possible to say that there are maybe two pies on the
table.

>
> > And yes, the brewers do work diligently at coming up with the correct
> > mixture of ingredients to deliver that complex light taste. *And yes
> > rice is part of that flavor picture.
>
> Well, for one of them. The others use corn.
>
> -Steve

[Peter Alexander]

>"Jeffrey Kaplan" <nomail@gordol.org> wrote in message
>news:jfa0m3hi8equ3g0n4kqr5e4crh5nv9f48l@gordol.or g...
>
>> Wheat beers have a specific style to them. Spices, fruits, etc, give
>> other flavors.
>
>There are all sorts of wheat beers brewed. Some have diverse flavors; some
>are quite bland. I wouldn't say wheat's got any special place in brewing,
>other than being used moderately frequently in a couple prominent beer
>regions.
>
>> Rice and corn, otoh, don't.
>
>Corn is frequently used in English bitters.

Ha? What bitters? Where? In my experience a little flaked maize maybe
but not in the 30 - 40% line. More like 2 or 4.

Peter

[Steve Jackson]

> Ha? What bitters? Where? In my experience a little flaked maize maybe
> but not in the 30 - 40% line. More like 2 or 4.

That's what I was getting at, and apologies if the implication that large
amounts were used. I was simply countering the blanket, absolute statement
that rice and corn don't lend anything to a beer.

-Steve