I suppose that if I ever tried it or if it had a name that did not sound like something out of Blade Runner I would have less of a fascination with that fluid in Japan that is called “third category beer.” This article in the The The Daily Yomiuri, however, is full of tidbits that make me wonder what this stuff is really like:
“Faced with gasoline and food price hikes, consumers are looking for better deals on some products. Third-category beer, which is often made from soybeans, corn and peas, is priced cheaper than regular beer and happoshu low-malt beer. Beverage makers are fiercely competing to keep prices low, while trying to produce tastes close to that of regular beer. The key to third-category beer’s success is the low price, and shipments surpassed those of happoshu beer in May. A 350-milliliter can of third-category beer sells for about 140 yen at convenience stores, about 20 yen less than happoshu and 75 yen less than regular beer.”
How excellent: “…close to that of regular beer.” Yum. Wouldn’t it be nice if we had similar clarity in our macro-brewing? How many beers would have to call themselves happoshu that now hold themselves out to be beer from barley?
[Original comments…]
Brendan – June 23, 2008 10:12 AM
Happoshu is not so good, but it is still recognizable as beer, thin fizzy yellow beer. I haven’t had it for years, but it was unsatisfying.
Frank – June 23, 2008 12:55 PM
Pete Brown said in “Three Sheets to the Wind” (good book!) that happoshu “looks and tastes like watered-down beer”. So I’m thinking Bud Lite or similar. The NLC would probably stock it if they knew about it. đ