i find this practice to be strange and curious since the mug and beer are already chilled so why the need to add ice which would dilute the brew?...also note that this practice appears peculiar to SEA and PRC...not sure about other places in Asia but i have not seen this practice in the west
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Who drinks beer with ice?
- Thread starter Porfirio Rubirosa
- Start date
Same reason why u still put ice for your Coke / Pepsi even if it is chilled. It jus taste better!
i don't...i use to put salt which certainly made it taste even better...but now health conscious so cannot...you i find the ice invariably dilutes the taste if you do not consume the drink as soon as possible...
I find that odd too but I do notice this practice only happens to older generations of chinese. The funny part is most coffee shops when u order a bottle of beer they put a bucket of ice with the beer. When I cas in China for my holiday I notice that they add 7up/coke when they drink red wine. I asked the tour guide why is that so and the reply was Siap Siap ( not sure what that means )
actually i don't think it makes much of a difference whether the mug is chilled or not, that is just an appearance effect...i use to especially enjoy seeing this at A&W when they used chilled glass mugs to serve its famous rootbeer and rootbear floats...not to mention the cold feeling effect...however for the cold taste effect, the liquid itself needs to be properly chilled before hand...i do agree with you on the dilution of alcohol, however i would have hardly thought it necessary when it comes to beer which is quite 'soft'...now hard liquor like whiskey yes...
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quite common even in thailand and vietnam, that is when it comes to beer...never heard of mixing wine like that though...beer mixer on the otherhand quite common in the west, drink is called 'shandy'...beer mixed with 7-up
I suppose it has it's root in the old days where we don't have a fridge to begin with. Remember we use to buy "ice"
to cool down the beverages and beer needs to drink it cool. And that's why it stick till now because of the habit.
Secondly, for newbie, ice do dilute the bitterness.
Btw, I came across a Swedes who do drink beer with ice, and that is weird.
to cool down the beverages and beer needs to drink it cool. And that's why it stick till now because of the habit.Secondly, for newbie, ice do dilute the bitterness.
Btw, I came across a Swedes who do drink beer with ice, and that is weird.
Err.. why?
if it's my last bottle in the fridge, it's summer, and i can't haul my lazy arse to drive 1 mile to get a new 6-pack.
why do i squeeze a slice of lime into a bottle of beer?
why do i squeeze a slice of lime into a bottle of beer?
in the humid and warm climate, cold beer is always nice. but what's the optimum temperature for cold beers? remember a german friend told me - beer should not be served below 0C, as the fruit fragance, malt tastes, could not be noticed, and would have merely the bitter taste, perhaps with some spices taste if they exist. beer is better to be served below 12C but above 6C for ales, and 4-6C for lager. here, mostly beer are poured into our stomach without the appreciation of its texture, taste, fragrance and smell. our stomach work well on digesting food/frink at body temperature. drinking too much ice or cold beer would affect their function.
Yes, temperature control is crucial. Lot's of people don't realise that fementation process is still ongoing and when they left their beer outside or store for too long, it get screwed. I have been treated with can beers that have been kept for years, taste like vinegar.:(
Btw, bottle beer seems to taste better that can beer.
Btw, bottle beer seems to taste better that can beer.
Beer On The Rocks started from long time ago when our grandfathers didn't have fridge.
I don't know what it was like in Europe and North America before refrigeration was available.
Probably in the early early days, beer wasn't even carbonated, even if fermentation caused co2 buildup, I doubt if ppl could contain it effectively. Technology changes social habits.
Cheers!
I don't know what it was like in Europe and North America before refrigeration was available.
Probably in the early early days, beer wasn't even carbonated, even if fermentation caused co2 buildup, I doubt if ppl could contain it effectively. Technology changes social habits.
Cheers!
me! ...
if u drink oni a glass, ok la if glass is chilled ...
but if u hv a jug, u may take time 2 finis it ... it bcums warm very fast ... me prefer it chilled ...
yes and i think draft is probably the best
Ice beer
The process of icing beer involves bringing the temperature of a batch of beer down to or below the freezing point of water (32°F or 0°C), the greatest constituent of beer. Because water freezes at a higher temperature than does alcohol, the frozen portion of the mixture contains a higher concentration of water, and the liquid remaining therefore has a higher concentration of alcohol. Because of this, a layer of ice can be skimmed from the surface of beer (hence the name "ice" beer). This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume. The process is known as "fractional freezing".
The first ice beer marketed in North America was Molson Ice [1] which was introduced in April 1993, although the process was patented earlier by Labatt, instigating the so-called "Ice Beer Wars" of the 1990s. [2]
In the USA Miller introduced Icehouse under the Plank Road Brewery brand name at that time, which is still sold nationwide; Budweiser introduced "Bud Ice" (5.5% ABV) in 1994 and it remains one of the country's top-selling ice beers, Bud Ice has a slightly lower alcohol content than Natural Ice and other competitors and it claims it retains more of the character/flavor.
Many lower-end beers such as Busch Ice (5.9% ABV) and Natural Ice (5.9% ABV) also use the freezing process.
The process of icing beer involves bringing the temperature of a batch of beer down to or below the freezing point of water (32°F or 0°C), the greatest constituent of beer. Because water freezes at a higher temperature than does alcohol, the frozen portion of the mixture contains a higher concentration of water, and the liquid remaining therefore has a higher concentration of alcohol. Because of this, a layer of ice can be skimmed from the surface of beer (hence the name "ice" beer). This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume. The process is known as "fractional freezing".
The first ice beer marketed in North America was Molson Ice [1] which was introduced in April 1993, although the process was patented earlier by Labatt, instigating the so-called "Ice Beer Wars" of the 1990s. [2]
In the USA Miller introduced Icehouse under the Plank Road Brewery brand name at that time, which is still sold nationwide; Budweiser introduced "Bud Ice" (5.5% ABV) in 1994 and it remains one of the country's top-selling ice beers, Bud Ice has a slightly lower alcohol content than Natural Ice and other competitors and it claims it retains more of the character/flavor.
Many lower-end beers such as Busch Ice (5.9% ABV) and Natural Ice (5.9% ABV) also use the freezing process.
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