ultravista

Recipes 

Another whacky Japanese beer thingy.

JRems

Recipes 

They should have at least shown the woman how to pour a beer that's not 3/4 head for a promo video.

woodstone

Recipes 

Why. Just why.

trigger

Recipes 

what's the point? is the can too cold to hold for 10 seconds while you pour?

OppamaBrendan

Recipes 

At my Japanese friend's bday party this summer the host pulls this thing out like he is announcing something big. Everyone oohs and says "segoii!" (wow!) and he proceeds to fark up everyone's glasses with whipped kirin foam... I wanted to say something but ended up holding my tongue, its a waste of time with some people and he was so proud of the thing. Its not like they are using good beer in it anyway, its generally happoshu or the big 3 lagers. The host had redeemed himself with an awesome home-made waterslide in his living room that they were serving cold somen and pork from, his wife sat at the top of the chute dropping servings in and the water pushed it past people who would catch them with chopsticks. Some of the ideas Japan has are just stupid, and some turn out to be really fun is what I am saying. As long as they don't tell me how to drink my beer I won't tell them how to drink their happoshu.

surume

Recipes 

Didn't they have a beer mug some time ago, where you press a button and you get foam all over?

TBH I don't get why we Japanese like having artificial head to their beers, not much to lose from oxidation with those watery beers.

OppamaBrendan

Recipes 

I read somewhere that one of the big 3 came up with a frozen "slush foam" that had a special server. It was supposed to be available some-places in Tokyo. Imagine a rootbeer float, except beer, and the icecream is beer-cream....

At least people are not taking themselves too seriously; I don't like the idea of the German Reinheitsgebot for that reason. It deters the range of innovation and doesn't guarantee the beer will be good.

Xpertskir

Recipes 

Asians are so weird.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

surume

Recipes 

Yup, beer served at sub-freezing temps. Japanese people like their beer ice cold , because in Japan, beer is better when it tastes less.

DrunkleJon

Recipes 

Sounds like some macrobrew drinkers here in America....

__________________
On Deck: Black Lager (im stalling on this one for some reason), Octoberfest/Marzen
Fermenting:Apfelwein, Pale Ale
Kegged: Breakfast Stout, Cream Ale, Apfelwein, ESB
Bottled: American Amber/Red Ale