There was a little known documentary that attempt to take down a lot more than the Japanese dolphin and whale trade. This one went for the big one, Moby Dick of all evils: Anheuser-Busch.

The documentary, Beer Wars, and specifically it’s segment on the attempt of the Big 3 (AB, Miller, Coors) to get in on and stamp out the craft beer movement reminded me of something I saw while riding the subway this weekend. In their undying attempt to educate the beer drinker, we learn that “Rice is the Reason It’s So Crisp and Refreshing”. And all these years I thought it was the corn that made it refreshing.

But what role does rice have in brewing today? Sure the larger breweries use rice and corn, known as adjuncts, in place of some grain to boost the sugar levels of the wort (boosting the alcohol levels later) without adding any of that bothersome taste. But on the same train you can see ads that let you know AB is aging their beer three weeks longer now, which makes a world of difference, perhaps also not adding any more flavor.

In fact, rice has been used in beer traditionally in Japan and now increasingly in some craft breweries as a way to add a subtle floral flavor to the beer.

Most brewers will tell you that a light lager, like a pilsner is probably the most difficult beer to perfect, because it’s naked without a whole lot covering off-flavors. So here’s to you AB, for standing buttocks free in the wind, as you so deserve.