The "Light House" bar in KhonKaen, it took a little bit of training but was worth it, did I mention they bring the Bangkok post out for me to read as well

I'd have to say Singha, prefer it in a frosted glass if available.

What I think we'd like to know is 'what' chemicals are in beers like Singha and Chang that give them that sh#t taste and make them so hard on the head in the morning.

What is the name of the chemical that used to be put in beer as a preservative... started with a "p" I think.... just can't remember the name of it

That's it....

Just don't let it get warm or else the phermaldahyde taste really comes out...

Bloody Formaldehyde.... been racking my brain for days trying to think of it... do they still use it ?

Well you drink that you'll be all ready when you finally depart this mother earth of ours.