Brahma Chopp Review

“Chopp Till You Drop”

Country: Brazil 

Brand: Brahma Chopp

Bottler: Companhia Cervejaria Brahma

Type: Adjunct Lager

Age: NAS

ABV: 4.8 %

Antioxidant: INS 316 + INS 221
Stabiliser: INS 405

Colour: Pale Gold. 

Foam: Nice Thick White Foam. It dissipates after a couple of minutes. Make sure your Glass is crispy clean and eventual fats have been removed thoroughly. A bit of Foam remains in your glass after you finished it.

Nose: Light but Clean. No Off-Notes. Clear Grain notes, mainly Corn and most likely some Rice as well. I hardly detect any Hops and/or Barley although they are part of the composition. After a while I get a light Grassy note. 

Palate: Sufficient Carbonation. Quite Watery and Thin delivery. It's almost like you're drinking slightly Creamy Golden Yellow Water. Refreshing when you're thirsty but without any significant Flavours. I find Corn, a bit of Yeast, very light Hops, Grass, Paper and a bit of Iron. But again, no real off-notes. 

Finish: Short, Watery and slightly Dry and Sour towards the end. The Hops are more noticeable now alongside the Grain, Grass and a Metallic note.

Rating: ******1/2  (Six and a half out of Ten)

General Remarks: Bottled Brahma Chopp was first launched in 1934, brewed by Companhia Cervejaria Brahma that was founded in 1888 in Rio de Janeiro by a Swiss immigrant by the name of Joseph Villiger. Today it's part of Anheuser-Busch InBev. In terms of turnover, Brahma is the 5th biggest Brewery in the world today. Brahma Beer is exported to over 30 countries. Belgium, Canada, the USA, France, Great Britain and the Netherlands are important markets.

Drinking Experience: It's Light and Refreshing without any disagreeable off-notes. 

Conclusion: A typical Light Summer Beer to enjoy in the sun when you're thirsty. You wont find any off-notes and it's almost as easy as drinking Water. But don't expect any significant Aromas and Flavours because they are simply not there. So relax with your friends and "Chopp Till You Drop".

Jan van den Ende                                                                      April 18, 2015