Last night, I was wandering around the local konbenie (convenience store) more or less sight-seeing. I got over to the beer section and was browsing when a green and white can caught my eye. Being born and raised in Buffalo, NY, my first thought was of Genesee Cream Ale (aka Genny Screamers) and my family with their garage fridges full of Genny stubby bottles.  I just about broke out in a cold sweat, even though it’s been some 20 years since I had a run-in (or more honestly, the runs) with Genny. Then I noticed the pretty gold script on the can, elegantly declaring “Ginger Draft.” I got all excited, gave my poor spouse a loud lecture on Genny Screamers, made the store staff nervous, eventually purchased the 350ml can and went home to give it a taste test.

I like ginger. Ginger snaps, ginger ale, ginger bread, ginger beer soda, ginger in my food, Ginger rather than Mary Ann. I am crazy for the stuff. Here’s a neat hint: to peel ginger roots, use a spoon, scraping along the knobby root, in firm pulls.  It ‘s much easier than using a knife and wastes less of the ginger, too.

So here we go with my review of Asahi Brewery’s Ginger Draft. Technically speaking, it’s not a beer but rather something called Happoshu, which contains  less malt than beer.  Happoshu was a way for Japanese Breweries to get around the taxes imposed on beer. However, Happoshu proved to be so popular that the J-Government turned around and created new taxes to be levied on the stuff.

The pour was had a light, foamy head that wasn’t long lasting, floating on  clear, light yellow brew.  The drink was bubbling, but not overly vigorously. I would say it was active without being fizzy. There was some slight lacing as the head  settled.  The bouquet was thin and light with a whiff of hops and a disappointingly light hint of ginger and something I swear was a bit “slighty worn socks” – not offensive, but not clean either.

The initial mouthful had a nice, appropriate level of carbonation with a very thin mouthfeel and an interesting, cooling sensation in the mouth. If you have ever had eucalyptus cough drops or gum containing Xylitol, you know the feeling.  My mouthful was not too sweet, not too dry and unfortunately, not too gingery.

The ginger taste shows up towards the middle of the swallow but doesn’t crash the party.  Instead of being the wild and crazy gal with the lampshade on her head, it’s the retiring wallflower who won’t look directly at anyone. It’s a suggestion of ginger, with a tiny bit of dirt taste.  I probably should say “earthy” instead of dirt, but I already mentioned dirty socks, so why be delicate now?

Being new to all this, I forgot to take a reading of the beer’s temperature right when I intially poured, but I promise to do better next time. I’ll tell you that it tasted better colder, even though I recently learned that most people drink their beer too damn cold. When the beer hit the 52 degree mark, there was a bit more of the ginger present but also more earthiness. Earthiness has its place but it wasn’t in this brew.

If it wasn’t for the weird, weak ginger-dirt thing going on, you could mindlessly drink quite a bit of it.  Mostly, I was disappointed with the lack of ginger.  I wanted the bright, piquant zing that I adore in various food and drink.  Ginger Draft didn’t deliver a flash or even a trouser drop.  “Meh” would be a good word, even if it isn’t terribly articulate.

So while I didn’t like this beer, it wasn’t poorly made as far as craftmanship goes, but I have a sneaking suspicion the Asahi marketing department had more to do with this beer  as an attempt to attract the flavored alcohol/alco-pops/mixed drinks under-30 crowd than a brewmaster did.

Kampai!