Tokyo — Asahi Breweries Ltd., a major Japanese beer company, reported on April 8th and repeated on April 20th those shipments of its latest beer, which comes in a can with a completely opening top allowing foamier drinking, have been halted after early sales at convenience stores two days earlier surpassed expectations.
The new Asahi Super Dry looks like the ones you’re used to seeing in retailers at first glimpse, but the distinction is in the cans themselves. The new beers are designed to have the whole lid pop off. This aids in the formation of the foamy head seen in draft beers poured from the bottle.
Asahi Super Dry So… Foamy
While it may seem to be a brilliant marketing tactic amid the coronavirus outbreak, the concept for these custom Nama Jokki (Draft Pint Glass) cans took four years to complete. Nonetheless, they couldn’t have come out at a better time.
Photo © kentastkonishi
When the beers were first launched in convenience stores earlier this month, they were snapped up so quickly that Asahi had to briefly suspend distribution to save some cases for the beers’ supermarket release on April 20. The cans vanished just as quickly when they were released in supermarkets two days ago, so this didn’t seem to calm the frenzy.
Replenishing the same empty can with more beer appears to replicate a similar foaming effect, essentially turning it into a reusable foam maker, according to online users. This only increased demand for the commodity, but it also posed questions about how the can could be used. “We suggest one-time use only for ‘Nama Jokki Cans,’” Asahi Group Holdings said in response to an interview.
Gas pressure adds to the product’s fine foam in addition to the can’s internal structure, and if beer is poured into an empty can, the carbon dioxide gas can dissipate, and the product’s initial foam will not be achieved.”
Keep your beer chilled between 4 and 8 degrees Celsius and open it with one hand wrapped around the can for optimal outcomes. Lower temperatures produce less foam, but if you allow your can to warm to 12 degrees or higher, the suds will certainly bubble up.
Featured Image by © Saori_shimo