Fine Nippon Stout

A good, dry lager is never a bad thing. In Japan, the big brewers make dry lagers from barley, and sometimes rice. The beers are nice and refreshing, especially with Japanese cuisine. However, I wouldn't call these lagers particularly bold in taste. If anything, Japanese beer is usually mild and drinkable, both good qualities, while …

Red Rice

Rice beer is a new thing. I mean, beer with rice in it isn't very new. Rice has been a common adjunct for beer-making for decades, having sufficient sugar-content to supplement more expensive barley. The flaw is in taste: most of these beers use a 60/40 barley to rice malt ratio in the wort. The …

Beer of the Rising Sun

Japan is an interesting place in the beer world. I will give them a closer look eventually, similar to what I've done for the USA. Thus far, however, I've had my fair share of Japanese craft beers, and all of them have been damn nice. The problem is my own lack of self control; I …