Beer Engineering

Three to seven. That’s the ideal ratio of foamy head to actual beer, according to the experts at the Ebisu Brewery. And how do you achieve this perfect glass of brewski? Well, first, you have to be drinking Ebisu, which is engineered to deliver that perfect ratio, every time. But if you’re a bartender drawing up draft quaffers by the dozen, you fill a glass, lop off the top of the foam with a knife (to get rid of the big bubbles on top), let it settle for a minute, then top it up. If you don’t have to keep up with thirsty hordes – and you’re not in possession of a dedicated sonic beer foamer – you make a first pour (mostly foam), let it subside for a minute or two, top it up, let it settle, then finish it off with a slow pour so the final head is nice and creamy, instead of bubbly.

I picked up this essential life-hack at the Ebisu Garden Place Beer Museum tour, which is about twenty minutes of history, and twenty minutes of beer pouring instruction and tasting. (Two generous glasses of beer plus the tour for about $5.00 – total bargain!)

If you don’t have time for the tour (or don’t speak Japanese), you can go straight to the café and order up draft samples of all the beers Ebisu makes. They also have food (sausages, naturally) and a gift store, for killer souvenir shopping.

If you’d like to visit the Yebisu Beer Museum the next time you’re in Tokyo, a map is on  my website, The Tokyo Guide I Wish I’d Had.

If you’d like to visit the Yebisu beer museum the next time you’re in Tokyo, a map is on my website, The Tokyo Guide I Wish I’d Had.

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