I learned a few days back that some folks get their drawers in a wad if a brewery puts rice in their beer. Excuse my ignorance but what is the big deal with this? I like to drink a little AMBERBOCH from time to time mostly because GUINESS tends to put a dent in the budget. Heard recently like I said that Michelob is putting rice in their AMBERBOCH beer now so shame! shame! What's the deal guys? I can't tell any difference in it myself. I'm mor a sourmash whisky guy so clue me in. Popper

Beers that use rice give me a screaming headache,so I don't drink em.

what arjay said^

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Hold my beer and watch this!

some use rice because it is cheaper than using 100% barley. some think that beer should only use barley, water, hops, & yeast. rice is cheaper & doesnt really add much in the way of flavor.

If you like that drink then I wouldnt worry what others say

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Steve

Bud and Miller been doing that for aeons, so I'm told.

On the label of the Budweiser I'm sipping on it is stated... King of Beers. Brewed by our original all natural process using the choicest hops, rice, and best barley malt. In my opinion, it is an acceptable beer at a fair price, but is light on depth of taste and character. I admit that I preferred craft beers that use either wheat or barley as the primary ingredients. Rice is a step up from corn grits, but a step down from malted barley. The broccolli threads here should teach us that personal tastes are individual and not right or wrong. The same goes for beer prefences.

a/b is a known rice brewer a big reason Bud is laughed at around the planet. I don't defend the brewery since the Flemish purchased it several years ago. Stella is a good beer but I can literally drink 100 better beers in any craft brew bar in America

Thanks for the info guys. While not a Bud fan I do like the Michelob Amberboch. No mention of rice on the label of this one not to say there isn't any. Just states three unique malts roasted and caramel specialty malts. No big deal. I was just curious about the rice deal. Later!!

You mean they are using broccoli in beer??!! Oh sorry read it wrong. Boy was I worried there for a second.

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I am a sheep dog!
1601 (ret)

At least in my son's circles, Bud has supplanted PBR as the ironic retro hipster beer. I won't drink the stuff, except in desperation. There are too many good beers around to have to drink swill.

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Not in jail.

German Law says only barley, water, hops and yeast in beer. Wheat is accepted too. I brew beer. Rice is cheaper and makes for that pale light flavorless bland american beer. I prefer Corn to rice, but starch is converted to sugar by enzymes in the malted barley. What starch is less important for production of alcohol although it is a different level of alcohol so possibly the different hangover. The non fermentable in Barley and hops are the flavor in beer.
Yeast converts sugar into alcohol and Co2.
Taste a raw ear of corn. Then boil it. It becomes sweet.

See this
Reinheitsgebot - Wikipedia, the free encyclopedia

Not a hipster but I like Bud. It reflects well with my low class roots.

I was at one of the most exclusive private clubs ( JP Morgan Metropolitan Club ) in NYC a few years ago with a snooty and quite wealthy guy. I ordered a Bud as a personal statement about my attitude toward the rich. It bothered me that I was sitting there in opulence while there were hungry people out on the street.

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I like Ike.

See, you are a hipster. You drink Bud to make a statement. Very Paul Krassnerish.
(I hope you take that as a compliment.)

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Not in jail.

Back in the day, I was told some brewers used ether to speed up the fermentation process. Those brews would cause the headaches. If you've ever been put under with ether, you know what you wake up with. Don't know if it's true or an urban legend, but it made sense to me.

Here's what their website says:
Rice contributes to a beer’s crisp, clean taste. Although more costly than brewing with all malt, Adolphus Busch added rice to Budweiser to set it apart from other lagers. Anheuser-Busch is the largest buyer of rice in the United States and we even mill some of our supply at a company-owned facility in Jonesboro, Ark.

I drank it for years but can't stand it at all anymore, Coors light is more my sped these days.

The St Louis brewery tour is worth seeing and even though I don't drink it anymore there is nothing like the taste of freshly brewed beer.

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Back to back World War Champs.

When the first microbreweries sprung up in the early nineties I could no longer drink those awful American pilsners.Left hand brewing had a fantastic ale their first few years that just put that stuff to shame.

So who is Paul Kassnerish. ( I'll Google it )

Maybe I'm so cool that even I don't know it. I'll try that on my grandkids.

( No offense taken ).

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I like Ike.

Paul Krassner: One of the original Merry Pranksters, Yippies, and founder and publisher of The Realist; the ur-hipster.
Paul Krassner - Wikipedia, the free encyclopedia

No cow too sacred.

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Not in jail.

Ken Kesey lives!

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Lounge Lizard Extraordinaire

Hate to tell ya, but Budweiser has been using rice for years-that is what gives it that insipid flavor that it pretty much inoffensive to the masses. Kinda like Coors lite.
Oh and y'all are gonna hate me for this link
http://foodbabe.com/2013/07/17/the-s...ients-in-beer/

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Forum consigliere

Top 6 sellers listed high-to-low volume at my wife's convenience store, which is in a mixed working-class area:

Bud Light (top dog by almost 3-to-1; I know because I stack it)
Budweiser
Modelo
Miller (not Lite, not MGD - regular Miller)
Various Bud Chelada types
Coors
Coors Light
Tecate

She also stocks and sells a dozen or so craft/micros as well as Heineken, Stella, Stone, Shocktop, Bootleggers, etc, but they are maybe 5% of total volume combined.

I went to the Michelob website and they state they use four simple ingredients; water, barley malt, yeast, and hops. Since the Budweiser label proudly advertises the use of rice I see no reason for AB to cover it up in their Michelob marketing. Drink the beer you like and if people frown on your choice because it might contain rice, thats more for you to drink. I miss the old Original Michelob, I have not seen it in stores for years.

One of my favorite beers is OB from Korea. As far as I know, it's made from rice. I've NEVER seen any in Ohio. The last time I saw it was in an Asian grocery store in Chicago.

I haven't thought about OB in years. It was cheap and better than some of the beer from the U.S. like Blatz and Black Label that we got in the club.

I was brought up on Pacific Northwest Lagers and later Coors while growing up in Utah. Eastern beers always seemed too sweet, especially Budweiser. Someone once told me that was because of the rice they add. I figured it was a cheap way to increase the sugar content and therefore the alcohol. I still think of most eastern beers as soda pop beers and have completely altered my taste in beer by switching to IPA's, nothing tastes right anymore unless its got a high hop content. That being said its kind of funny that after I've finished mowing the lawn or something that has left me really thirsty nothing tastes better than a long necker Corona.

If I have to buy one of those mass-produced beers, my choice will be Old Milwaukee. In this regard, I have the backing of Consumer Reports (according to a guy who was trying to win an argument with a Tecate fan).

But I usually stick with one of the hoppy IPAs as well. My favorites are Summit EPA from Saint Paul, and Bell's Two-Hearted, from Kalamazoo. Summit fares particularly well with Coloradans, who can be quite snooty about their craft brews, but usually have to admit that Summit blows their favorites out of the water.

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Not in jail.

I doubt that's the case.

I utterly LOATHE Miller because it's so sweet. At least to me, it tastes NOTHING like OB, which to the best of my knowledge is made from rice.

Rice may PARTIALLY be a factor, but it can't be the sole one.

True.....

When one drives past the Bud Brewery on I-10 in Houston, Texas, one can smell the rice cooking when the wind blows from the south........

How about the Samuel Adams Boston Lager?

I love this beer!

So which beer uses the natural ingredient of "beaver's anal gland" mentioned in the article?

Ever think about where the water comes from for a brewery that's no more than three miles from the Houston Ship Channel?

Ever seen the Genesee river?

Like Arjay, I have some sort of allergy that causes me to get stuffed up when I drink much beer made with rice. I have a pretty decent history of brewing my own, too, and just don't care for the taste of the styles made with rice.

Drink what you like - I just brought home a sixer of New Belgium brewery's Imperial IPA "Rampant" from a surprisingly dead grocery store.

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How God has blessed us!

Funny that you bring up about allergy's and beer. I have had that issue for years but not every time. Keeps me from really enjoying beer. In the last year i was turned on to wisen beer at a local German bar. No more allergies. Thats all i drink anymore. Any good craft beers that use wheat?

Out of curiosity, do you have problems if you eat rice?

I have personal experience with some severe allergies and know it is hard to pin down the exact cause.

For me rice in beer is not an issue. I prefer barley or wheat based beers, but I like beer and try all kinds. Some I like, some I find acceptable, some I know to avoid. Drink what you like and do not worry about other people's tastes.

No problems if I eat rice.

Paplinker, wheat beer is usually (I'd say always, but there are just so many styles that I can't say this for sure) brewed with mostly barley and some wheat added. You probably are not allergic to the barley malt, only the adjunct grains used.

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How God has blessed us!

I used to drink Corona, until I smelled it.

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Wayne
Torn & Frayed

Ah yes OB "the beer that made Yongson famous!" It's really not bad, I never see it in stores.

My wife has a potato allergy, alot of brewer's yeast is cultivated off potato. When you start looking into what is derived from the lowly potato its a real eye opener. Red Star brewer's yeast is the most expensive and least used by most brewers, oddly Corona uses it and is safe for her as well as anything brewed by Deschutes Brewing Company. Her other problem is anything a little too malty, probably again because of potato somewhere in the malting processes. She has done better with any beer lighter than most ales, and can also enjoy a few IPAs. Stella Artois has been her go to beer, its about as pure as a beer can get...they been doing the right way since the 15 or 1600's.

While I prefer the dark beers Guiness being my favorite. It is too pricey for my budget. I tried Yuenling Lager ( Or however it's spelled and liked it except for the after taste so I guess I'll settle for the Amberboch. Used to love to drink Killians Irish Lager till Coors messed it up. I just prefer the dark beers and the darker the better when I can afford it. I'm not in to unleaded light beers and Bud myself honestly. No offense intended to those who do. To each his own.