Chang Beer is light golden in colour with a fine and consistent foam that lasts. Slightly fragrant, it has a hint of citrus and malt. In drinking it is full bodied, slightly malty, with a sweet butterscotch/toffee taste that moves to a dry satisfying taste at the finish. This beer has much more of a flavour and complexity than the other mainstream Thai lager beer and works much better with Thai food, rather than just being a cooling drink on the side.
The water used to produce Chang Beer comes form a natural deep well which is so pure it is also bottled and sold as mineral water.
Chang Beer, which first started production in March 1995 at the brewery in the district of Bang Ban, Ayutthaya Province, is now the top-selling brand in Thailand. It managed to win over 50% of market share in Thailand within 4 years from the previously biggest brand Singha.
Chang (Thai: ช้าง) is the Thai word for elephant, an animal that has a deep cultural and historical significance to Thailand. Chang is brewed for the domestic market at 6.4% abv; and for the export market at 5% abv. However, the two “versions” are in fact different beers, the export beer being a 100% malt beer like its domestic draught product, while the Chang Beer sold in Thailand is brewed with rice. I am trying to get hold of a few of the local beers to try and will let you know the difference.
|Contains:||Malt Barley, Hops, Deep Well Water|
|Closure:||Bottle Top, 330ml|
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