From Vietnam to Costa Rica, putting ice in beer is nothing new | Letters

"In the tropics, ice in your beer is normal (Ice cubes in beer: is this popular pub order atrocious or ingenious?, Pass notes, 2 September). In Vietnamese restaurants, servers wander around taking partially melted ice blocks out of your glass and replacing them with new ones. Of course, this is fine with low-cost options such as 333, Bia Saigon and even Tiger. The beer stays cold, and in any case it is drunk rather quickly with little chance of any meaningful dilution."

"I enjoyed your article on ice cubes in beer and its apparent origin in France. Well, I can attest that, while serving as a Peace Corps volunteer in Thailand more than 40 years ago, you would see locals in bars and restaurants (even in the most remote parts of the country) doing the same. So, I'd say the origin is up for debate. Curt Borden Bellefonte, Pennsylvania, US"

People in tropical regions commonly add ice to beer to keep it cold. Vietnamese restaurant servers frequently replace partially melted ice blocks in customers' glasses with fresh ones. Low-cost beers such as 333, Bia Saigon and Tiger are often served with ice because quick consumption limits significant dilution. Many drinkers avoid putting ice in craft ales like jasmine IPA or pale ale but do not shame others who do. A Peace Corps volunteer recalled seeing locals in Thailand use the same practice more than 40 years ago. Some patrons worry that large amounts of ice reduce the actual beer volume, and a michelada with lime and ice is noted as refreshing.

Read at www.theguardian.com