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Extra virgin lager

Kirin Ichiban is apparently made (in Bedford…) with uncompromising standards, using only the single first pressing of the finest ingredients, giving us the sweetest, most flavoursome beer every time.

Is anyone else slightly confused by this label?

6 replies on “Extra virgin lager”

Taking the first runnings from the mash then diluting it back is what I belive it means. Can reduce protein and thus head retention but also lowers any bitter tannins that can be extracted from the mash if the conventional ‘sparging to collect the desired volume’ is carried out. Still tastes like average commercial lager to me tho.

Hugo — eh?

KHM — are you seriously suggesting that isn’t made with the first trampling of the beer berries?

What they left out is even more interesting. Legend says that those beer berries are only picked in nights of full moon by 11 year old girls in red robes while Zen monks intone holy chants around the grove.

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