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A staple of Thai beer culture.
Drinking locally made beer is a pursuit I have. In Thailand the choices continue to diminish. Singha lager beer is one beer I’ve had an affair with for over 20 years during my vacation visits over the year.
In the mid 1980’s brewmaster Peter Mittman gave me an elaborate tour of the facilities. I was impressed that they were the largest user of Czech Saaz. hops in the world, using them exclusively in their lager. I was even more impressed by my experience in the beer tasting room. It was a long session.
Much has changed in 20 years. They have lots of competition from other international breweries. They seem to be on the rebound. Both in competitiveness and quality. For a period they seemed to decrease their hop levels to compete with other international market intruders, now they seemed to have found their mojo with refreshing hop levels as an Asian lager.
The Thai beer market has always been one of fast turnaround and low inventories on the distribution and retail level. Two reasons: High inventories of stock are neither profitable nor affordable for many who sell beer. The other reason: it’s hot and tropical and beer spoils easily in the heat.
Singha has an easy to read bottle date on the label. This has always been an indication of what quality you’re going to get in the bottle, when in Thailand. Finding beer 2 to 3 weeks from bottling date is best. Beyond that you begin to take our chances.
Singha lager has a notable malt character. Oxidation and age seems to take its toll with the emergence of a stale caramel/vegetal character. There are lighter lager competitors that when aged and over the hill begin to exhibit a wet paper oxidative character in both aroma and flavor.
Recently tasting beer while in Thailand and bottled in October and November (4 to 8 weeks past) Singha had a notable, but still drinkable stale caramel/vegetal character. Yesterday I had a fresh cold draft, which was mostly clean and refreshing and I would have enjoyed another, if it weren’t for the butterscotch/diacetyl aroma and flavor that slowy emerged. It wasn’t the breweries fault – it was a result of beer tap lines that hadn’t been clean. Bacteria buildup and the first afternoon beers will usually be rank with this character and by evening it diminishes somewhat. Unless sellers of tap beer regularly clean their beer hoses/lines.
I looked around and noted that most everyone else was drinking out of bottles of Singha. So did I.
Comments
Singha is great beer if it's not spoiled. Many times I'll order a Singha, Leo, Tiger, whatever it is - and it has probably sat in the sun too long. The taste is horrid. But, when the beer is right - it's SO right. Singha & Leo are my two Thai favorites. For a real treat find yourself some Beer Lao next time. It's best to get in Chong Mek near Ubon Ratchathani Thai side... because the Beer Lao brewery is very close. You'll pass it on the way to town. Beer Lao dark is straight from God's kitchen.
In 2007 Singha was replaced with a recipe that rendered it 5% ABV, instead of its original 6%. Less malt, less hops, less flavor, less strength. It is more akin to its competitors in the Asian market instead of being the standout that it once was. It is not unlike when Coca-Cola changed the original formula, except that the switch in this case was not advertised and so people like me who notice a curious difference, which turns out not to be in our imaginations, are less able to manifest a outcry of disappointment. Shame on on you, Boon Rawd Brewery. Sorry Charlie, it's not the same beer you once liked so much.
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