Champale Extra Dry
First produced in 1939, Champale is a sparkling malt liquor brewed with yeasts more commonly used in wine fermentation, producing a refreshing beer resembling champagne in taste.
Generally easily identified, since they are almost always sold in the well-known 40oz-sized bottles. These are brewed with large amounts of adjuncts (corn, rice, and also refined brewers sugar).
The result is a straw yellow to pale amber color, and although small amounts of hops are added, the malt flavor is still quite thin. The large amounts of adjuncts do contribute to a relatively high ABV (up to around 9%), but lack other flavors that would help balance or mask the ethanol. As a result these are very dry, and smell (and taste) a bit like solvent.
Best served cold, 39-45 degrees, and in a pint glass, pilsner glass, or beer mug.
First produced in 1939, Champale is a sparkling malt liquor brewed with yeasts more commonly used in wine fermentation, producing a refreshing beer resembling champagne in taste.
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