Asahi Recipe

Chill glass (optional)

Place a tall pilsner or beer glass in the freezer for 10–15 minutes prior to serving to get it nicely chilled. If you prefer not to freeze, put the glass in the refrigerator for 30 minutes.

If you like a salt rim, rub the lemon wedge around the top outer edge of the glass, then dip the rim lightly into a small plate with salt to coat. Set the glass aside.

Remove the chilled glass from the freezer or refrigerator. If using ice, add 4–6 small ice cubes to the bottom of the glass. Note: traditionally Asahi is served without ice; add ice only if you prefer your beer extra cold.

Hold the bottle at a 45° angle and begin pouring the Asahi slowly down the side of the glass to reduce excessive foam. When the glass is about halfway full, gently tilt it upright and continue pouring into the center to build a 1–1.5 inch (2–4 cm) creamy head.

Let the head settle for 10–20 seconds. If the foam is too large, wait for it to subside before topping up the beer to the desired level, leaving a comfortable head of about 1 inch.

Garnish the rim with the lemon wedge if desired. Serve immediately while cold.

Asahi Super Dry is best enjoyed chilled, poured into a clean glass with a modest head to appreciate its crisp, dry flavor. Pair with salty or umami-rich foods like sushi, tempura, yakitori, grilled seafood, or fried dishes.