Japanese Beer

Ingredients

• 2 bottleAsahi Super Dry
• 2 bottleSapporo Premium
• 2 canKirin Ichiban
• 1 bottleHitachino Nest White Ale
• 1 bottleCoedo Kyara Lager
• 1 bottleSuntory All-Free Zero (non-alcoholic)

Instructions

1. 1
   Chill all bottles and cans to 38–42 °F (3–6 °C) for at least 2 hours.
2. 2
   Pair each beer with appropriate glassware: pint glass for lagers, wheat beer glass for Witbier, and kobachi sake cup for non-alcoholic.
3. 3
   Serve the lagers first—Asahi, Sapporo, Kirin—poured down the side of a tilted glass for two fingers of head.
4. 4
   Follow with the Hitachino Nest White Ale, half-poured gently then swirled to incorporate yeast for aroma and cloudiness.
5. 5
   Finish with Coedo Kyara Lager for caramel notes and Suntory All-Free as a refreshing ender or palate cleanser.
6. 6
   Enjoy alongside yakitori, edamame, or sushi; kanpai!