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?
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Tags: kirin, lager
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on Friday, July 2nd, 2010 at 7:48 pm and is filed under marketing.
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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.
Its marketing bollocks. But I’m sure they are rapped that Rob reads so much into it. I highly doubt its produced without sparging.
“Has anyone really been far even as decided to use even go want to do look more like?”
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.
I just assumed it was a badly translated paragraph although I prefer Pivini’s take on it!