|
Korean Job Discussion Forums
"The Internet's Meeting Place for ESL/EFL Teachers from Around the World!"
|
| View previous topic :: View next topic |
| Author |
Message |
butlerian
Joined: 04 Sep 2006
Location: Korea
|
 Posted: Sun Apr 08, 2007 6:49 pm Post subject: Re: Korean Beer Stinks... |
 |
|
| Hollywoodaction wrote: |
| butlerian wrote: |
| crazycanuck wrote: |
| Just adding my two cents worth here. Try this test. Buy a single Hite (add an S in front and you got it right!) bottle. Then find a generic Miller. Open both of them and just smell the $Hite then smell the Miller. Step two is pouring the $Hite down the drain. I am no fan of American beer but you can NOT put them into the same category as Korean Beer. I would gladly drink any American beer over anything Koreans produce. Furthermore, anyone who has visited Europe in their lives will quickly realize that *hite, Crass, and BO...er OB may not even be legally defined as BEER. I highly doubt that any Korean beer would pass the European Purity Laws. Korean beer is known to have been made using chemicals and sugar to speed up the process. As for Crass Red, I bought ONE can, took ONE sip, then poured it down the drain. I keep hoping that the Koreans will someday get it right but beer just isn't something they may ever learn how to do right... |
That's a little over-the-top, but I agree that Korean beer is of a lower quality than other beers - comparing with commercial American beers goes someway to proving this. If you need a reasonably-priced beer in Korea, your best option is Hite's Prime Max. At least it's an all-malt beer and it uses imported cascade hops. Admittedly, it still doesn't fare well compared to imported beers, but it's better than the other Korean beers and has a bit more of a pleasant, beer-like smell and taste. |
I agree about the Hite Max. It's a ok beer --not great, but decent.
As for how the beers are being produced: you speed up fermentation with a variety of minerals and enzymes, not sugars. That is what gives you a wicked hangover (and the runs). Adding sugar would boost the alcohol content. The reason Korean beer is sweet is either because some of the sugars in the ingredients used (rice?) cannot be fermented by the yeast, the fermentation is halted before it is complete (adding sulfites or sorbates?)...or they simply add sugar after fermentation for taste. |
I think the reason is just due to not using very much hops. Hops are what makes the taste bitter.
I'm surprised many people are complaining about hangovers etc due to Korean beer - I haven't had any problems related to that: at least, not worse than I've had with any other beer. |
|
| Back to top |
|
 |
cangel
Joined: 19 Jun 2003
Location: Jeonju, S. Korea
|
| Posted: Mon Apr 09, 2007 3:08 am Post subject: |
|
|
| Hite, Cass, OB et al... they all are terrible. Their only saving grace is that they're cheap. Just had a Red, and, it was terrible. I'd take any of the American macro beers over any Korean macro beer and I don't like American beer. One problem, a major one, is that there is NO quality control over beer shipments in this country. Cooling then heating then recooling beer really skunks it. At least in the states they transport beer in refridgerated trucks and store it cold. |
|
| Back to top |
|
|
butlerian
Joined: 04 Sep 2006
Location: Korea
|
| Posted: Mon Apr 09, 2007 3:53 am Post subject: |
|
|
| cangel wrote: |
| Hite, Cass, OB et al... they all are terrible. Their only saving grace is that they're cheap. Just had a Red, and, it was terrible. I'd take any of the American macro beers over any Korean macro beer and I don't like American beer. One problem, a major one, is that there is NO quality control over beer shipments in this country. Cooling then heating then recooling beer really skunks it. At least in the states they transport beer in refridgerated trucks and store it cold. |
That's why your best bet is Prime Max. It's not any worse than Budweiser and - unlike Budweiser (which mixed malt and rice) - it's all-malt. |
|
| Back to top |
|
|
Hollywoodaction
Joined: 02 Jul 2004
|
| Posted: Mon Apr 09, 2007 6:52 am Post subject: Re: Korean Beer Stinks... |
|
|
| butlerian wrote: |
| Hollywoodaction wrote: |
| butlerian wrote: |
| crazycanuck wrote: |
| Just adding my two cents worth here. Try this test. Buy a single Hite (add an S in front and you got it right!) bottle. Then find a generic Miller. Open both of them and just smell the $Hite then smell the Miller. Step two is pouring the $Hite down the drain. I am no fan of American beer but you can NOT put them into the same category as Korean Beer. I would gladly drink any American beer over anything Koreans produce. Furthermore, anyone who has visited Europe in their lives will quickly realize that *hite, Crass, and BO...er OB may not even be legally defined as BEER. I highly doubt that any Korean beer would pass the European Purity Laws. Korean beer is known to have been made using chemicals and sugar to speed up the process. As for Crass Red, I bought ONE can, took ONE sip, then poured it down the drain. I keep hoping that the Koreans will someday get it right but beer just isn't something they may ever learn how to do right... |
That's a little over-the-top, but I agree that Korean beer is of a lower quality than other beers - comparing with commercial American beers goes someway to proving this. If you need a reasonably-priced beer in Korea, your best option is Hite's Prime Max. At least it's an all-malt beer and it uses imported cascade hops. Admittedly, it still doesn't fare well compared to imported beers, but it's better than the other Korean beers and has a bit more of a pleasant, beer-like smell and taste. |
I agree about the Hite Max. It's a ok beer --not great, but decent.
As for how the beers are being produced: you speed up fermentation with a variety of minerals and enzymes, not sugars. That is what gives you a wicked hangover (and the runs). Adding sugar would boost the alcohol content. The reason Korean beer is sweet is either because some of the sugars in the ingredients used (rice?) cannot be fermented by the yeast, the fermentation is halted before it is complete (adding sulfites or sorbates?)...or they simply add sugar after fermentation for taste. |
I think the reason is just due to not using very much hops. Hops are what makes the taste bitter.
I'm surprised many people are complaining about hangovers etc due to Korean beer - I haven't had any problems related to that: at least, not worse than I've had with any other beer. |
Sure, that and the amount of minerals in the water. But, there is more to it than that. After all, if the sugars were fully fermented -as maltose will be since it's a disaccharide formed by two units of glucose- the beer wouldn't be sweet. |
|
| Back to top |
|
|
|
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
