"dgs" > wrote in message
...
> Nope. Rice is grown in California and Louisiana, among other places.
> Budweiser uses a specific kind of rice, brewer's rice, and it's all
> American-grown.

He might mean that rice in general, the plant, not the actual grain they
use, is an import. I think A-B's rice comes from California and Arkansas,
but I'm not sure about the Arkansas.

> > I think the taste you like in Bud is the flavor of the
> > beechwood aging.
>
> Except that the "beechwood aging" process adds virtually nothing to the
> flavor of Bud (well, what little flavor the stuff has, anyway).

Beechwood aging does not add flavor, but avoids an off-flavor, according to
what A-B people told me.

> Bud's
> "flavor" comes from its specific blend of pale malted barley and rice,
> its not-quite-at-threshold-perception blend of hops, and the qualities
> of A-B's house yeast strain(s).

Again, A-B people told me that the yeast is the most significant factor in
the taste of Bud.

> > Some people think they can taste the corn in Miller,
>
> That's a pretty neat trick, since Miller uses mainly corn syrup (and
> some brewer's corn), and the corn syrup is mainly sugar, so it ferments
> out fairly cleanly. If you taste "corn" flavors in beer, it's due to
> something else.

Don't tell Joel, he's sure he tastes corn in S*iner B*ck.

--
Lew Bryson

"As for talking shit in this NG, Lew, you're the undisputed king, and
that's no SHITE." -- Bob Skilnik, 1/31/02

www.lewbryson.com