Learn the interesting history of the Asian beer Chang


Chang (or Chang Beer), a light lager, is produced by ThaiBev. Elephants, an animal of significant cultural and historical value in Thailand, are referred to in Thai as “chang”. Two elephants are shown face to face in the logo. The business introduced Chang Light, with a 4.2 percent ABV, and Chang Draught in bottles, with a five percent ABV, in 2006. They stopped production in 2015.

Chang Beer, a product of ThaiBev, celebrated its 20th anniversary in 2015. ThaiBev combined all Chang brands into Chang Classic for this occasion. Production of Chang Light, Chang Draught, and Chang Export was halted by ThaiBev. The redesigned bottle was also made available in emerald, green. The Chang Classic beer is produced in tandem with ThaiBev’s three breweries. Rice, which was previously solely utilized in the domestic 6.4 percent version, was added to the formula. Its ABV (as of 2018) is 5.0 in Thailand.

At the World Quality Selections 2018, which is annually run by Monde Selection, Chang Beer, the flagship brand of ThaiBev, won a gold quality award three times in the category of beers, water, and soft drinks.

New Chang Classic beer from 2015


Since molasses is the primary raw material used to create ThaiBev’s spirits, rum is the most common type of product. A by-product of making raw sugar from sugar cane is molasses. The distillate is completely transparent when it is first distilled, as it is with all distilled spirits. The extracts from the oak barrel used for aging give amber and dark brown spirits their color, as does caramel, a natural coloring ingredient.

ThaiBev’s in-house laboratory and a yeast propagation tank are utilized to cultivate the yeast cultures that are used for fermentation. A fermenter is used to combine the yeast, molasses that has been diluted with water, water, and steamed rice that has been exposed to mold for four days to produce sugar. The combination is then allowed to ferment for around 72 hours. The fermented mash is the term for the liquid that remains after the fermentation process.

A pot still, which is a sizable kettle made of copper or stainless steel, and a distilling column are used for the process of distillation. Boiling the “fermented mash” and condensing its vapor are steps in the distilling process. The used sludge that is still in the pot is taken out and treated. In a white spirit blending tank, the company’s white spirits are next diluted with demineralized water to the required alcohol percentage before being delivered, filtered, to be packed, and bottled.

Depending on the brand, brown spirits are aged in oak barrels for three to eight years after being diluted with demineralized water. Before bottling, the aged alcohol is further diluted with demineralized water. Caramel color and liquor concentration are added. After passing through filters, the dark spirits are bottled and packaged. Chiang-Chun and Sua Dum are two of the Chinese herb spirits that ThaiBev produces. These are made by combining liquor, white spirits, sugar, caramel, and Chinese herbs, and then further diluting the result with demineralized water.

Chang classic

Chang’s original recipe calls for malt, rice, hops, water, and yeast to create an amber-colored lager beer. Unwitting visitors may get caught off guard by the mix of the rice used in the brewing process and the stronger than typical 6.4% alcohol concentration by volume. It is undoubtedly a beer with a kick, and more than one person has blamed it for having a “Chang-over” the next day. sold all around Thailand in bars, clubs, restaurants, karaoke bars, and 7-Eleven. Produced in Ayutthaya and Kamphaeng Phet.

Chang Bier

Chang export

Chang Export uses no rice in the brewing process, in contrast to the traditional variety, and its alcohol concentration is only 5%. It’s more likely the Export version of Chang than the Classic if you encounter bottles of Chang outside of Thailand. produced in Ayutthaya at the Beer Thip Brewery.

Chang draught

This lager beer, which has a strength of 5%, is brewed using both malt and hops. Chang Draught is brewed by the Cosmos Brewery (Thailand) Company in Ayutthaya and is served on tap in a few bars and clubs in Thailand.

Chang light

Although it still has a respectable 4.2% alcohol content, as the name would imply, this Chang has the lowest alcohol content. Chang Draught is brewed by the same Cosmos Brewery that makes this product.

Muang, Pathum Wan, Bangkok 10330, Thailand

Enjoy your Chang!

Numerous Thai dishes pair well with Chang Beer. Thais frequently drink their beer with ice, even though sophisticated beer consumers from other countries might not enjoy the notion. whether you order a beer at a restaurant and are then asked whether you want “nam keng,” do not be shocked. Although some drinkers might disagree, Chang Classic’s flavor and higher alcohol content do not make it suitable as a “session beer.” It is important trying the many varieties to see which matches your palate because I have friends who prefer Chang Draught and Light but not Chang Classic, and vice versa.

History of Chang Beer

1995 saw the introduction of Chang Beer in the province of Ayutthaya. Chang soon established itself as a significant rival to the well-known Singha in Thailand because of clever marketing, cunning pricing, and a quality product. Chang Beer, a brand owned by the Thai Beverage Company (commonly known as ThaiBev), currently competes with Singha for supremacy in the domestic beer market. The two brands have competed to be the top seller in Thailand, although Chang is now said to hold the most market share. In 2000, Chang and Carlsberg started a cooperative brewing business in Asia. However, after three years, Carlsberg withdrew, and Chang then filed a lawsuit against the Danish brewer for the deal’s failure. Chang Beer started supporting Everton F.C. in 2004. and the connection to the English Premier League football team has increased the brand’s awareness on a worldwide scale. Along with Archa Beer and many spirits like Mekhong and Sang Som, ThaiBev also produces Chang. Thai billionaire Mr. Charoen Sirivadhanabhakdi is the owner of ThaiBev.

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