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Alcoholic beverages have been a popular aspect of Asian cuisine for many years now. The popularity has risen due to the rise of Asian beer breweries, craft their own beers. Events such as the annual Beertopia festival that has been running for 7 years in 2018 has grown immensely. With more than 14,000 people showing up to the 2016 festival to show their love and appreciation for beer, without forgetting the knowledge gained from alcohol highway safety classes Grand Rapids.
The act of beer brewing is a rather complex but quite artistic act. It involves the use of various machines and sometimes actual human physical labour, this is especially true in the Asian Market. The Asian community is known for crafting beers that are natural and organic and yes, very much so alcoholic. However, what they do well is mixing various flavours found in their own cultures and history and incorporating them into their beer making process.
What many people struggle to believe is the fact that beer in Asia has been around for nearly 6000 years, dating as far back as Mesopotamia where the first beer in Asia was created and brewed. This then moved on to an extent to other Asian countries such as India, which is where the very first beer brewery opened its doors. However, the beers were not very unique to the region and its own way of doing things some 6000 years ago but instead, they were made according to European techniques and out of European made machinery.
The first beer, which shows regularly at the festival is the Hong Kong Bastard Imperial which is a beer crafted specifically for the Asian market by brewery owning Yardley brothers. The drink incorporates about 10 kg of 5 different hops. Which was then stirred to help mix all of five of the hops. The Yardley brothers have moved closer to the Asian market by opening a brewery the Hong Kong industrial city of Wah Tat where they allow day visitors to come and sample beers and even get to see how they are made.
The second beer on the list is also from Hong Kong and is called the 1842 Island Imperial. This is similar to the bastard, however, the brewers of this brand called Young Master Ales decided to do things a little differently. The beer is completely balanced in all accounts, with some beer critics praising it for being a well-rounded and amazingly flavoured beer. It s an imperial beer that holds an ABV of about 8%, combining hop and malt bill.
The third beer on this list is from Cambodia and it is the Tire Burning Weizen which is brought to you by Asian brewers Thai company Stone head Thai craft beer which somehow managed to circle around Thailand s red tape attached to selling beer and brewing it in their own homeland and instead opting to conduct their business in the very conservative country of Cambodia. The brewery in Cambodia is rather small but it allows the company to create beers in Cambodia and subsequently export them back to Thailand making killer earnings as a result.
This particular stunner is the brewed with one of the classic European hops, Hallertau. The drink is a Weizen which draws its influence from the original German Weizen with flavours such as banana.
Considering the fact that Asia is still a very religiously centred continent it comes as no surprise that the restriction laws on brewing are still a little bit on the astringent side.
The act of beer brewing is a rather complex but quite artistic act. It involves the use of various machines and sometimes actual human physical labour, this is especially true in the Asian Market. The Asian community is known for crafting beers that are natural and organic and yes, very much so alcoholic. However, what they do well is mixing various flavours found in their own cultures and history and incorporating them into their beer making process.
What many people struggle to believe is the fact that beer in Asia has been around for nearly 6000 years, dating as far back as Mesopotamia where the first beer in Asia was created and brewed. This then moved on to an extent to other Asian countries such as India, which is where the very first beer brewery opened its doors. However, the beers were not very unique to the region and its own way of doing things some 6000 years ago but instead, they were made according to European techniques and out of European made machinery.
The first beer, which shows regularly at the festival is the Hong Kong Bastard Imperial which is a beer crafted specifically for the Asian market by brewery owning Yardley brothers. The drink incorporates about 10 kg of 5 different hops. Which was then stirred to help mix all of five of the hops. The Yardley brothers have moved closer to the Asian market by opening a brewery the Hong Kong industrial city of Wah Tat where they allow day visitors to come and sample beers and even get to see how they are made.
The second beer on the list is also from Hong Kong and is called the 1842 Island Imperial. This is similar to the bastard, however, the brewers of this brand called Young Master Ales decided to do things a little differently. The beer is completely balanced in all accounts, with some beer critics praising it for being a well-rounded and amazingly flavoured beer. It s an imperial beer that holds an ABV of about 8%, combining hop and malt bill.
The third beer on this list is from Cambodia and it is the Tire Burning Weizen which is brought to you by Asian brewers Thai company Stone head Thai craft beer which somehow managed to circle around Thailand s red tape attached to selling beer and brewing it in their own homeland and instead opting to conduct their business in the very conservative country of Cambodia. The brewery in Cambodia is rather small but it allows the company to create beers in Cambodia and subsequently export them back to Thailand making killer earnings as a result.
This particular stunner is the brewed with one of the classic European hops, Hallertau. The drink is a Weizen which draws its influence from the original German Weizen with flavours such as banana.
Considering the fact that Asia is still a very religiously centred continent it comes as no surprise that the restriction laws on brewing are still a little bit on the astringent side.
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