Japanese Foam @ Beer

There is no doubt I am no expert on Beer, or do I wish to debate the topic. The one thing I know, Japanese beer has been designed to be perfect, whatever that means. The typical Japanese beer has what beer lovers expect head. The froth foam, which is produced by bubbles of gas, typically CO2 rising to the surface. In fact some German beers have a widget to release the gas slower, hence a longer lasting foam.

The new “Tornado Dispenser” from Asahi, which gives new meaning to the phrase “bottoms up.” The Tornado injects beer into specially designed glasses from a nozzle placed at the bottom. The beer flows into the glass in a whirling motion, producing a swirl of bubbles that looks like a tornado (thus the name). All the bartender has to do is shove the glass into a slot on top of the machine.

The plastic glasses, which come with the server, are equipped with special valves to keep the beer from leaking out at the bottom. The valves close automatically when the dispenser is finished injecting.

Kirin has their own invention, they freeze their Ichiban Shibori Frozen Draft beer to -5°C while air is blown into it. Simple as that. When the frozen foam topping is placed on the beer, it acts as something of a lid, keeping the beer cold for thirty minutes. Due to the nature of the topping, when the foam eventually does melt into the beer, it doesn’t dilute the taste, but provides a somewhat creamier flavor to the overall beverage.


Categories: Life Cycles

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