F&B
Strange brew
Is a lager with lemon peel still beer? The Japanese government didn’t think so – until this month. Japan’s new definition of beer is its first change in 110 years and is part of an alcohol-tax overhaul that the country is rolling out through 2026. Previously, beer had to be made from water and hops and contain a malt content of at least 67 per cent. Rice, wheat, corn, sorghum and sugar were also allowed but anything that didn’t comply was deemed quasi-beer, or happoshu. Now the rules say that the malt content can be as low as 50 per cent and myriad extras can be added: the usual suspects fruit, spices, herbs, flowers and coffee but also soba, miso, oysters, seaweed and cured fish. Hopeful that the changes will revive more than a decade of slumping sales, the big three beverage makers – Asahi, Kirin and Suntory – are planning to release beers with lemongrass and cassis while small, Nagano-based brand Yo-Ho has begun selling an umami ale made with bonito flakes.