Review: Great Divide Samurai Rice Ale

Normally, gluten-free or rice-based beers are just not up my alley. Rice is often an additive in cheap, mass-market swill and so it has, to me, a negative connotation (which is maybe an unfair attitude of mine, but that’s another post for another day). GF/rice-based beers have, generally, been fine, but a relatively unimpressive lot. All the same, I have to say that I enjoyed Great Divide‘s Samurai Rice Ale.

Now, I have to clarify: Samurai is not a gluten-free beer; barley is still used in the brewing process.

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I enjoyed this beer on draft at Noraneko Ramen in the waterfront district of Portland, OR. And let me tell you, Noraneko is an experience not to be missed. I know ramen shops are a bit popular these days, but not all of them do an amazing job. Noraneko really does. I ordered their regular  shoyu ramen with the “special egg” (a soft-boiled egg soaked in vinegar and soy sauce, if I know my ramen toppings) and the pork belly chasyu (slowly braised to perfection).  I also ordered kara age (fried chicken) and tsukemono (pickled vegetables) for the table to share.

The chicken and some of the pickles may have been a little too salty, but the ramen itself was very good. A fine portion for $9. Mild broth, not too salty, and with firm noodles that don’t just fall apart. The pork  belly was tender and flavorful and the egg was exactly right (I love a soft/runny yolk). The toppings included some bamboo shoots, green onion, and leafy greens, but the egg and meat are add-ons and will run you about $3 per item. It adds up, but it’s a great meal.

Right! Sorry ! Beer! Good Japanese food just gets me all excited.

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The Samurai was a draft beer poured into a pint glass. It was a beautiful golden color with a smallish white head. Not much of a nose on it – maybe a hint of cereal and something a little floral. It was served quite cold, so the smells may not have opened up yet. It tasted a little sweet at first, but very light overall. There may have even been a hint of something fruity to it. It was lightly hoppy, and a tad citrusy, but not “fruity” I guess. Not compared to, say, something like Mad Fox’s Orange Whip IPA.

It ended up as a very easy to drink beer, perfect for some flavorful food, which is kind of why I ordered a lighter rice-based ale in the first place.

My friend Sara ordered the Pho-style ramen bowl and an Off Color Troublesome Gose (which turns out to be a blend of two beers: a wheat yeast ale with coriander and a second beer brewed only with Lactobacillus bacteria). The Gose had a very sour nose, a zippy lemon taste, and a fairly light finish. James had the special BBQ ramen bowl (he was saddened by the lack of protein in it, save for the little scraps of what seemed to be brisket ends at the bottom of the bowl) and the Samurai rice ale along with me.

Cheers to good beer, good friends, and good food!

 

 

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