Asahi Recipe
Make Asahi 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
GLASS / SERVICE
Method
BEER
Chill bottle or draft
Refrigerate the bottle for at least 2–4 hours before serving, or keep keg/draft line at 38–40°F (3–4°C). Asahi is best served cold.
Optional glass chilling
If you prefer an extra-cold presentation, place the beer glass in the freezer for 10–20 minutes or fill it briefly with ice and water for 1–2 minutes, then discard the ice and water and quickly dry with a clean towel.
Open bottle / pour from tap
If using a bottle: hold the bottle at a slight angle (about 45°) and open. If draft: ensure a clean tap and pour handle. Keep bottle neck or tap away from the rim to avoid contamination.
Pour technique
Hold the glass at a 45° angle and begin pouring the beer gently down the side. When the glass is about three-quarters full, gradually tilt it upright and finish pouring into the center to create a 1/2–1 inch (1–2 cm) head of foam. This preserves carbonation and aroma while producing the classic Asahi presentation.
Final preparation and garnish
Wipe any drips from the glass with a clean towel or napkin. If desired, place a lemon wedge on the glass rim or offer it on the side for guests who like a faint citrus note; Asahi is traditionally served without garnish.