Abv Chicago Craft Beer Podcast

Using rice as a fermentable in an adjunct lager has been common in Japanese brewing for a long time, and recently more American craft brewers have made their own versions with an emphasis on the remarkably dry finish of the style. We try two icons of Japanese Rice Lagers before sampling three from the Chicagoland area, and we’re surprised with how much rice really does make the difference. Also, Craig’s such a sucker for certain I.P. that he bought his first ever coffee, Ryan would be down with some rice pizzas, and we have maybe the best ramen-based business pitch we’ve come up with yet.  Beers Reviewed Sapporo Breweries - Sapporo Premium Beer Asahi Breweries - Asahi Super Dry Phase Three Brewing - Japanese-Style Rice Lager Pollyanna Brewing Company - In the Glow Maplewood Brewing Company & Piece Brewery and Pizzeria - Arroz By Any Other Name