Comments on: Toasting Chinese New Year http://drinkboston.com/2008/02/06/toasting-chinese-new-year/ Bars, bartenders and imbibing in Beantown. Thu, 20 Nov 2008 14:16:11 +0000 http://wordpress.org/?v=2.3.3 By: MC Slim JB http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7936 MC Slim JB Sat, 09 Feb 2008 21:25:46 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7936 Since I was there on business, I wasn't pouring them down, so I didn't notice anything. Given the rather paternal character of the government at the time (chewing gum ban, hassling of young men with hair past their collars, harsh littering enforcement, etc.), it wasn't hard to see how locals might jump to such a conclusion. Since I was there on business, I wasn’t pouring them down, so I didn’t notice anything. Given the rather paternal character of the government at the time (chewing gum ban, hassling of young men with hair past their collars, harsh littering enforcement, etc.), it wasn’t hard to see how locals might jump to such a conclusion.

]]> By: Adam http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7934 Adam Sat, 09 Feb 2008 20:45:52 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7934 MC Slim JB: So did you get a killer hangover from the stuff, or is it just urban legend? MC Slim JB: So did you get a killer hangover from the stuff, or is it just urban legend?

]]> By: MC Slim JB http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7931 MC Slim JB Sat, 09 Feb 2008 18:43:11 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7931 Tiger was originally brewed in Singapore, but is now brewed all over Asia. In my experience, it's most popular in Singapore and Malaysia. The locals in Singapore would try to dissuade me from drinking it, saying "The government adds extra formaldehyde to it to increase your hangover and discourage people from drinking." I haven't had one in a few years, but it struck me as a pretty generic weak lager -- "Singaporean Bud", was how I described my first one. Quite different from Tsingtao, which has more of malt liquor character to my palate: I'm a big fan of it for all of the virtues described in Mr. Howe's post. Tiger was originally brewed in Singapore, but is now brewed all over Asia. In my experience, it’s most popular in Singapore and Malaysia. The locals in Singapore would try to dissuade me from drinking it, saying “The government adds extra formaldehyde to it to increase your hangover and discourage people from drinking.” I haven’t had one in a few years, but it struck me as a pretty generic weak lager — “Singaporean Bud”, was how I described my first one. Quite different from Tsingtao, which has more of malt liquor character to my palate: I’m a big fan of it for all of the virtues described in Mr. Howe’s post.

]]> By: sandeep ray http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7926 sandeep ray Sat, 09 Feb 2008 15:40:09 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7926 Is Tiger beer from China? If so/if not how does it compare with Ching-Dow? Is Tiger beer from China? If so/if not how does it compare with Ching-Dow?

]]> By: Washington Cube http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7826 Washington Cube Wed, 06 Feb 2008 15:48:38 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7826 For me, it was creating a cocktail: The Year of the Rat(fink), going to a Chinese market for props like josh sticks and hell notes, and then blogging about it: http://washingtoncube.blogspot.com/ For me, it was creating a cocktail: The Year of the Rat(fink), going to a Chinese market for props like josh sticks and hell notes, and then blogging about it:

http://washingtoncube.blogspot.com/

]]> By: ljclark http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7825 ljclark Wed, 06 Feb 2008 15:01:38 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7825 Ha! You enlighten and entertain as usual, Jon. Ha! You enlighten and entertain as usual, Jon.

]]> By: jon from NH http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7823 jon from NH Wed, 06 Feb 2008 14:51:16 +0000 http://drinkboston.com/2008/02/06/toasting-chinese-new-year/#comment-7823 It wouldn't be so hard to pronounce if the marketers didn't insist on using that crazy old British method of transcribing Mandarin sounds - it's just Ching-Dow. It's low in formaldehyde too, which is nice for a Chinese beer. It wouldn’t be so hard to pronounce if the marketers didn’t insist on using that crazy old British method of transcribing Mandarin sounds - it’s just Ching-Dow. It’s low in formaldehyde too, which is nice for a Chinese beer.

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