Kirin Recipe
Make Kirin Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beer
Glassware & Garnish
Method
Prepare glass and beer
- 1
Chill glass
If possible, place the pint glass in the refrigerator for 15–30 minutes before serving, or set it in the freezer for 10 minutes. A very cold glass helps preserve the beer's carbonation and crisp mouthfeel.
- 2
Check beer temperature
Remove the Kirin bottle from the fridge. Ideal serving temperature for a Japanese lager is about 38–45°F (3–7°C). If the beer is too cold (near freezing) the flavors will be muted; if too warm, it will taste flat.
Pouring and serving
- 3
Open bottle
Hold the chilled bottle upright and open carefully. Avoid vigorous shaking; keep the bottle upright to minimize foam.
- 4
- 5
Top up and head
When the beer reaches about two-thirds full, gradually straighten the glass and pour into the center to create a 1/2–1 inch (1–2 cm) head of foam. A small, pillowy head enhances aroma and presentation without overflowing.
- 6
Add optional ice (hot climates)
If serving in extremely warm conditions and you or your guests prefer an extra-chilled beer, place a small amount (about 1/2 cup) of ice in the glass before pouring. Note: adding ice will dilute the beer as it melts and is not traditional.
- 7
Garnish (optional)
If desired, serve with a lemon wedge on the rim or on the side. Squeeze lightly into the beer only if you want a hint of citrus; traditionally Kirin is served without garnish.
- 8
Serve
Place the beer on a coaster and serve immediately. Recommend pairing with light Japanese dishes (edamame, sushi, yakitori) or salty snacks. Replace bottle if serving multiple guests.