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Japan's 1st zero-carb regular beer to hit shelves in October

19 Comments

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19 Comments
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Kirin is the only beer brand I refuse to buy.

-10 ( +2 / -12 )

Good news, if it tastes good. The "zero" happoshu can be pretty harsh.

3 ( +4 / -1 )

My wife is pretty strict about carbs, so I often find myself drinking zero-carb zero-purintai happoshu, which I best describe as a “beer-like substance”. If somehow Kirin can make a normal beer with no carbs that still more or less tastes the same, it could be a real home run.

6 ( +6 / -0 )

we will all die anyway, just drink beer and enjoy it.

4 ( +6 / -2 )

I saw that commercial yesterday on the TV.

I don't like all these different kind of beers with no sugar, no calories, no carbohydrate...

This is not real beer!

A real beer needs alcohol and it needs all the necessary ingredients to keep it as a real Beer.

If you don't like that, drink water!

0 ( +8 / -8 )

No such thing as a zero-carb "beer." Try again. Just drink a carbonated water, which tastes better anyhow. In the meantime, pass me two tall Super Drys, pronto!

3 ( +6 / -3 )

Monty, Mocheake,

To each his own, eh?

2 ( +3 / -1 )

@Mr. Q

To each his own, eh?

Yes, that's right!

0 ( +4 / -4 )

I don't like carbs in the form of fake sugar sneaked into pasta sauce etc. but have no problem at all with beer. Many people obsessed with carbs should just do more exercise.

Kirin's autumn beer "Aki aji" is out now and is pretty good for under 200 a can in a six pack. I try to drink the cheapest, non-bland beer I can.

1 ( +1 / -0 )

Anyway, Yebisu is No.1

0 ( +4 / -4 )

The "zero" happoshu can be pretty harsh.

It is chemicals, don't think is good for the body. There are low alcohol beers less one percent that taste better for those watching their unfortunately they are all imported.

3 ( +3 / -0 )

There are low alcohol beers less one percent

I think the correct description is there are drinks available with less than one percent alcohol.  Less than 4.5% does not in my mind qualify as beer.

1 ( +1 / -0 )

Monty, Mocheake,

To each his own, eh?

I don't see how a beer could possibly be carb free, unless it is under a very loose definition of what constitutes a beer. The article doesn't give much away.

From what I can find on the internet, the beer is brewed for longer until all the carbohydrates are turned to alcohol. Because it is so strong, it needs to be diluted and then probably have other flavours added to add flavour.

0 ( +0 / -0 )

I think the correct description is there are drinks available with less than one percent alcohol. Less than 4.5% does not in my mind qualify as beer.

That is probably because you have grown up thinking that pilsner lager is "beer". It is, but one of only many varieties out there, but it has only become the most common type of beer in they last century or so.

There is a long tradition of beer brewing at around the 4% level. Just as there are beers at over 10%.

My preferred beer would probably be in the 4.0 to 4.5% range.

1 ( +1 / -0 )

Don't worry, Japan has the best field testers when it comes to alcohol. Salarymen!

If this liquid does not resemble on what salarymen would taste as beer, this will eventually cease to exist.

0 ( +0 / -0 )

Unless it also has 0% alcohol (in which case you better drink water), it is very misleading.

While alcohol is not what is commonly called a carbohydrate, it is more energetic than carbohydrates (7 cal/g for alcohol, 4 cal/g for carbohydrate). And the liver is in fact very efficient at extracting energy from alcohol. On top of that alcohol decreases fat breakdown and can stimulate its synthesis and deposition = weight gain.

In conclusion, if you are concerned about your weight, they you should drop alcohol completely and not consume that kind of product. If you still like alcohol, consider red wine instead (in moderation).

1 ( +1 / -0 )

If this liquid does not resemble on what salarymen would taste as beer, this will eventually cease to exist.

This will only be sold in cans, so the salaryman's choice is irrelevant

1 ( +1 / -0 )

Don't worry, Japan has the best field testers when it comes to alcohol. Salarymen!

Salarymen? I’ve had a more than a few sessions with them on paint stripping shochu and whisky, rough sake and fizzy lager. They aren’t too picky about what gets them walloped in my experience. Have a crack at Shochu poured out of a 4-litre plastic bottle topped up with Hoppy.

The quality of the hostesses is more of an issue.

1 ( +1 / -0 )

we will all die anyway, just drink beer and enjoy it.

LOL

And the liver is in fact very efficient at extracting energy from alcohol. On top of that alcohol decreases fat breakdown and can stimulate its synthesis and deposition = weight gain. In conclusion, if you are concerned about your weight, they you should drop alcohol completely and not consume that kind of product. If you still like alcohol, consider red wine instead (in moderation).

Are the cheap sweet red wines OK?

And what constitutes "in moderation"? 2 glasses / day?

0 ( +0 / -0 )

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