The formaldehyde thing is largely urban myth. I'm not a chemist, but I have practiced home brewing since the late '80's and have read volumes on all of it. It's been twenty years or so since I heard this one, but the reality is there is a small amount of formaldehyde created in any fermentation process and it's present to some degree in all fermented alcohol. I could never find any written proof that any brewer, domestic of foreign, had ever used formaldehyde or formalin in the brewing, aging or bottling/canning process. I don't know that San Miguel doesn't have more than other beers or that Asian beers as a whole don't have more, but this same story was circulated about Budweiser, Coors and Mexican beers in the late '90's. I don't care for most Asian beers, I think primarily because of the ingredients selected and possibly the brewing process itself. Hard to say. Either way, drink up.
