Kiyoshi Ebihara

Veteran bartender captivates guests with art of serving beer

The requested article has expired, and is no longer available. Any related articles, and user comments are shown below.

› Login to comment

Latest 15 of 27 Total Comments Show All

Disillusioned at 03:59 PM JST - 24th August

Serve a beer with three inches of froth on it in Australia and you would be fired, after being bashed by the customers.
sf2k at 05:17 PM JST - 24th August

Wikipedia; list of countries by beer consumption: http://tinyurl.com/245ut3

Two fingers is pushing it but the photo is a lark, also likely to meet with consternation in Canada. How about your country?
tigris at 05:21 PM JST - 24th August

If you get served a Pilsener in Germany without head you can refuse it. It means the beer is dead, contaminated or the glass has been dirty. Particularly for Pilsener the head is important to bring out the flavor and aroma. A Pilsener glass has therefore a shape to accommodate the head. There is a reason why in Belgium and Germany where some of the best beers are brewed, most beers are served with a head. Nothing to do with snobism. Pouring good beer affects taste.

Moderator: Back on topic please.
Nessie at 05:28 PM JST - 24th August

who has turned his job into an art form over 43 years

No, he hasn't.
Nessie at 05:29 PM JST - 24th August

Three important words in a Japanese bar "Awa nashi kudasai" - no bubbles please.

If you don't mind being served last week's beer.
Nessie at 05:29 PM JST - 24th August

BTW It's happoshu.

BTW, it's crapposhu.
Nessie at 05:30 PM JST - 24th August

Two fingers is pushing it but the photo is a lark, also likely to meet with consternation in Canada. How about your country?

In fairness, he's not done.
stirfry at 06:00 PM JST - 24th August

why do japanese like to attach mystical qualities to mundane things ?
tigris at 06:23 PM JST - 24th August

his exquisite skill in pouring draft beer to bring out its taste. [....] carefully adjusting the amount of foam [....] Ebihara said the jug needs to be held at an 11-degree angle to the tap

Hot to pour beer: http://www.howtodothings.com/food-and-drink/a4700-how-to-pour-beer.html

Beer foam: http://oz.craftbrewer.org/Library/Methods/Other/KunzeFoam.shtml
sharky1 at 01:08 AM JST - 25th August

The head beer tender
getsy at 07:05 AM JST - 25th August

I saw a bartender pouring a beer on a 12 degrees angle last night... Must not be a pro like this guy.
bushlover at 10:17 AM JST - 25th August

Typical shite of a Japanese Bartender. I like about a finger of head on any beer. And no GW, I don't consider regular beer to be that good either let alone the Happoshu. Your Asahi Superdry and Kirin Lager are just stronger versions of happoshu. Drink real beer. British Ales. (I'll give you guys that one. Good Ales.).
FryingMonkey at 05:14 PM JST - 25th August

mmmmmmm beer...
ebisen at 09:48 AM JST - 26th August

what most of the people posting bad comments here don't understand is that this guy works in one of the best beer garden in the world (that is Ginza Lion)... you do get your beer EXACTLY how it's supposed to be and I can recommend it to everybody who can afford going there...

This server is not a 20-year old part-timer wiping his nose, ya know? and this is not your normal izakaya where they serve you happoshu with 10 cm of bubbles on top...
wibble at 11:20 AM JST - 27th August

ebisen - ha ha, I almost didn't get your joke then