Asahi Super Dry

Keg

The malted barley we use for SUPER DRY is selected strictly in compliance with more than a hundred criteria we have set for this ingredient, including grain species, its origins, and the methods of germination.

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Since its debut in Japan in 1987 as the first KARAKUCHI (dry) beer, Asahi Super Dry has set a new de facto standard in Japanese brewing. Over the years SUPER DRY has continued to expand its popularity while offering refreshing good taste and drinking pleasure. Behind its overwhelming popularity among people regardless of age, as well as among those restaurateurs and professionals who keenly discern good taste, lies the story of the three secrets of SUPER DRY :

To make SUPER DRY beer, we use a rare yeast, the Asahi yeast strain No. 318, which not only yields outstanding fermentation, but produces a complex aroma that results in an elegant and sophisticated flavor and ensures SUPER DRYs pure, crisp, dry taste. Yeast are sensitive micro-organisms, and their conditions constantly change during fermentation. Creating an optimal environment for yeast to do their best job for beer-making depends on the beer brewers technology. We are ceaselessly developing new technologies to pursue a more sophisticated, clear, KARAKUCHI taste.

The malted barley we use for SUPER DRY is selected strictly in compliance with more than a hundred criteria we have set for this ingredient, including grain species, its origins, and the methods of germination. We have an established network of grain suppliers around the world who collaborate with us to more than satisfy our standards. While only a small amount of expensive fine hops is generally used for adding aroma to beer, we use a lavish amount of them to realize our goal of a clear, yet elegant bitterness in Asahi Super Dry. This choice also represents our commitment to the pursuit of a more sophisticated, clear, KARAKUCHI taste.

Asahi Technology

In order to obtain the sophisticated, clear taste of SUPER DRY, we pay strict attention to every step in the manufacturing process in order to eliminate the unwanted tastes of by products. We have perfected the know-how to create the kind of wort (a sweetened liquid made from water and malt) that is best suited for optimal fermentation efficiency. In addition, we employ a number of new technologies, including special conveyor systems that don’t harm malt, as well as milling machines that do not mash the grain excessively, thereby keeping unwanted flavors and tastes out of the manufacturing processes.

Another technology we have been perfecting involves the prevention of flavor deterioration as far as possible after production. This “dream technology” helps retain the flavor and good taste of our freshly made beer. We have established this technology without using preservatives, but only by leveraging the natural “powers” inherent to the ingredients. We have already successfully applied this technology to the production of SUPER DRY, which has proven to greatly contribute to the retention of its crisp, fresh taste. Our technologies and breweries are advancing day by day through our continuous work of making a good tasting SUPER DRY. The goal has remained constant since the debut of SUPER DRY: bring sophisticated, clear, KARAKUCHI taste to customers around the world.

Asahi Breweries Asahi Super Dry

In 1889, the predecessor of Asahi Breweries, Osaka Beer Brewing Company, was founded. Its singular purpose was to produce a world-quality beer in Japan. Employing time-honoured German brewing techniques, the company introduced Asahi Beer. It was quickly embraced as a top-quality domestic beer and by 1903 had become the best-selling beer in Japan.

In 1997, consumers expressed their desire and appreciation for the exceptional quality and uniquely satisfying taste of ASAHI SUPER DRY by making it the number-one-selling beer in Japan.
It is a position it holds to this day, as its impact continues to grow around the world.

asahibeerusa.com

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Keg