Blue Ice Beer

Brewed by San Miguel Brewery (Hong Kong)
Style: Strong Pale Lager/Imperial Pils
New Territories, Hong Kong

Serve in Lager glass

HA, not sure of the abilty of Hong Kong brewers but i tried some of this at an airport lounge one time and well....... the best thing i can say about it is that it was cold.

Hmm. Light yellow color. Thin white head. Tastes like blueberry. Is that why they call it blue ice? Sharp bite. Sweet berry finish with some hops. The berry taste if this beer is intriguing.

darker yellow colour with just a bit of very unattractive looking head. Aroma is of tin and alcohol with just a hint of syrup. Taste is very bland and watery lager stuff - some grains and that’s about it. There’s just nothing going on in this one.

Pull top can.. neat. Got this is Hong Kong and smuggled it back in my luggage. Not worth writing appearance or flavors. The cool thing about this beer is its one of the worlds worst European Strong Lagers. Still, its pretty decent. Nothing offensive, actually a bit sugary.. and it tastes way better than most ice beers in the USA.

Can. Pours a clear yellow gold body. Aroma is malt and sugar. The taste is smooth malt, but not offensive at all.

Good looking with a good head. Almost tasteless, very watery and with almost no aroma. This one was bought as a 640ml bootle in Hong Kong.

Blue Ice Beer is a fun beer to order at a sushi bar, but nothing more. There is very little taste in this watery european strong ale.

Produced by S. Miguel Thailand, at least my can... Gushing (!) to huge, very dense white head, leaving lace over golden beer. Surprisingly, very outspoken fruity aroma’s, if quite volatile: (canned) pineapple, peaches. Definitely something funky-fruity, suggesting sourness - too strange for words... Blue Ice??? Solvent flavour, wood extract, again pineapple (ester). It’s got something wine-like, like in old, oxydized wines, NOT oxydized malts or beer. But of course pretty pale, near insipid, certainly as long as ice-cold. Light, near watery, just that strange back-flavour hanging around in the palate. After some time, traces of alcoholwarming. CAN it be true? DID I find the first international mega-lager that really got infected? Whatever, I’d give my left hand, what the exact component is that I perceive - it’s the one that lends aroma to old gueuze, but also old burgundy wine. Jeez.