Beer development
Asahi’s dry beer has been continually refined for more than 30 years since its release.
The release of Asahi Super Dry in 1987 introduced the new concept of karakuchi (dry) beer to the market. The product was developed as a dry draft beer with a smooth mouthfeel and crisp taste. Now more than 30 years after its release, it continues to be refined through ongoing improvements to brewing techniques, rigorous quality control and production technology development. Work is also being done on areas such as developing dispensers that produce creamier foam, and more environmentally friendly containers and packaging.
Gene-level analysis of crispness-producing yeast characteristics
The yeast used in Asahi Super Dry (yeast No. 318) has been selected from the Group’s extensive library of proprietary yeast strains. It is a special yeast that can produce crisp-tasting beer and has high fermentability (ability to assimilate sugar to create alcohol and carbon dioxide gas). It has been subjected to genetic analysis as a way to further develop its potential by scientifically describing its characteristics. Three types of genes were found to be present in large numbers: Genes involved in sugar assimilation, genes involved in proliferation, and genes involved in producing alcohol and carbon dioxide gas. Asahi has refined the crispness of Asahi Super Dry by creating fermentation conditions designed to activate these genes.
Developing new brewing control technology to improve foam retention
The presence of foam has a major impact on a beer’s appearance, making it a key consideration in the pursuit of quality. Asahi is researching ways of creating a longer-lasting, uniformly fine foam to ensure that a beer’s visual and taste appeal last until the glass is empty. Malt-derived proteins and hop-derived iso-alpha acids help beer foam retention. But manufacturing processes reduce the amount of some proteins, while amino acids produced by protein decomposition can actually reduce foam retention. Asahi has responded by carefully examining the preparation, fermentation and filtration processes used in beer production to develop a new brewing control technology that reduces amino acids while inhibiting protein loss. This technology is used to create Asahi Super Dry with better foam retention, and has been used at all Asahi breweries since April 2018.