Beer style: Japanese lager
Alcohol content: 4.5%
Packaging: 500 ml
Full carton: 24 x 500 ml
Filtered and unpasteurized. Ingredients: Spring water, barley malt (gluten), rice, hops, yeast. The word ragābīru comes from the Japanese characters ラガービール, which mean lager beer. In our version of the Japanese lager, we added 30% rice to the mash, which contributed some of the sugars needed for fermentation and ensured that the final result is a drier, drinkable beer for warm days. What does it mean if beers are top or bottom fermented? Top fermentation is most often associated with ales. It is a method of alcoholic fermentation that occurs in beer when active yeast rises to the surface and forms a crown (a type of yeast foam). It mainly involves the yeast Saccharomyces Cerevisiae, commonly referred to as ale yeast. Such yeasts prefer higher fermentation temperatures, around 15 to 25 degrees. In contrast, bottom-fermenting yeasts are associated with lagers. This fermentation occurs at the bottom of the vessel. It mainly involves the yeast Saccharomyces Pastorianus, or colloquially, lager yeast. Such yeasts prefer lower fermentation temperatures, around 5 to 10 degrees. “The Minister of Health warns: Consuming alcohol can be harmful to your health!”
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