Beer

[Twenty Dollars]

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[Twenty Dollars]

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Good to know you can go to just about anywhere and have a cold beer. Maybe not N.Korea?

[RW]

Lushes the whole damn lot of you!

[Twenty Dollars]

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I was wrong. You can have a cold one in N.Korea. Ask for a Taedonggang. Brewed the the state brewery.

[Renee]

Lushes the whole damn lot of you!

Yeah, this from the queen of roll your own.  

[Anonymous]

http://www.luneauusa.com/images/bottles/33exportbottle.jpg">



Here's an artifact.  I drank lots of this when I was in S.Vietnam in the middle sixties.  It was originally developed in France from a German recipe, but was a rice beer.  It was tons better than the American pisswater beers that were offered.  Everyone called it "Ba Muiy Ba" which is Vietnamese for 33.



When the Communists took over in the mid-seventies they re-packaged it as "333 premium export" and it is still sold that way, but it's now a lighter paler lager that's also sold as "Saigon."

[Renee]

http://www.luneauusa.com/images/bottles/33exportbottle.jpg">



Here's an artifact.  I drank lots of this when I was in S.Vietnam in the middle sixties.  It was originally developed in France from a German recipe, but was a rice beer.  It was tons better than the American pisswater beers that were offered.  Everyone called it "Ba Muiy Ba" which is Vietnamese for 33.



When the Communists took over in the mid-seventies they re-packaged it as "333 premium export" and it is still sold that way, but it's now a lighter paler lager that's also sold as "Saigon."

That's the stuff that was rumored to have formaldehyde in it. My dad talks about that stuff once in awhile.

[Anonymous]

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I was wrong. You can have a cold one in N.Korea. Ask for a Taedonggang. Brewed the the state brewery.

Of course they do. We Koreans love our liquor.  :JC_burp:

[Twenty Dollars]

http://www.luneauusa.com/images/bottles/33exportbottle.jpg">



Here's an artifact.  I drank lots of this when I was in S.Vietnam in the middle sixties.  It was originally developed in France from a German recipe, but was a rice beer.  It was tons better than the American pisswater beers that were offered.  Everyone called it "Ba Muiy Ba" which is Vietnamese for 33.



When the Communists took over in the mid-seventies they re-packaged it as "333 premium export" and it is still sold that way, but it's now a lighter paler lager that's also sold as "Saigon."

Cool post. Did it come in a can? Started my beer drinking career in the late 60s. If I remember right, for cans ya needed a church key then. Anyone remember. Yeah I'm an oldfucker.

[Anonymous]

http://www.luneauusa.com/images/bottles/33exportbottle.jpg">



Here's an artifact.  I drank lots of this when I was in S.Vietnam in the middle sixties.  It was originally developed in France from a German recipe, but was a rice beer.  It was tons better than the American pisswater beers that were offered.  Everyone called it "Ba Muiy Ba" which is Vietnamese for 33.



When the Communists took over in the mid-seventies they re-packaged it as "333 premium export" and it is still sold that way, but it's now a lighter paler lager that's also sold as "Saigon."

I missed this post. Are you a Vietnam war vet?

[Twenty Dollars]

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[Anonymous]

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I have one of them in my utensil drawer.

[Anonymous]

http://www.luneauusa.com/images/bottles/33exportbottle.jpg">



Here's an artifact.  I drank lots of this when I was in S.Vietnam in the middle sixties.  It was originally developed in France from a German recipe, but was a rice beer.  It was tons better than the American pisswater beers that were offered.  Everyone called it "Ba Muiy Ba" which is Vietnamese for 33.



When the Communists took over in the mid-seventies they re-packaged it as "333 premium export" and it is still sold that way, but it's now a lighter paler lager that's also sold as "Saigon."

That's the stuff that was rumored to have formaldehyde in it. My dad talks about that stuff once in awhile.

Partly because it was rice beer, sometimes in warm weather they'd get a "hot batch" in the brewery and it would go further than 12-14% alcohol by volume.  I think somewhere around 18% alcohol is where the alcohol itself kills the yeast and stops the fermentation, but at times the practice in that brewery was rumored to be that at 14% they'd toss a cup of two of formaldehyde in the vat, to stop it there.



I guess that's okay if you stir well, but apparently they didn't always bother to stir well.  So maybe one in ten thousand bottles would be toxic.  I heard of a couple of people going blind, behind the formaldehyde poisoning, but no deaths that I heard of.

I missed this post. Are you a Vietnam war vet?

Yes, I was in II Corps (central highlands) in 65-66.  I'm an older fucker than Twenty Dollars is.

[Twenty Dollars]

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Bought this today. You can be older if ya want to.

[Anonymous]

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