A very delayed friday beer post :3
The beers that I most consistently drink over here are Japanese beers which amounts to Asahi or Kirin. I find that a really frosty Asahi or Kirin is most tasty. So I keep them in the freezer for 30min before I crack them open. I really like the big 600ml bottles as they don't have that much thermal conductivity compared to their aluminium can counterparts.
Kirin Ichiban is a malt (100% barley) beer. Kirin is the hooved creature on the bottle (=楹掗簾 https://en.wikipedia.org/wiki/Qilin) and Ichiban means number one.
Kirin Ichiban says it only makes use of the first press during the filtration which gives Kirin a more sweetish flavour than their competitors. Not sure if that is really true. I think that brewers which don't do this don't necessarily have a more bitter profile.
A couple of years ago Frozen Kirin was a thing. It is essentially a close to freezing kirin with an ice-cream like foamy top. The foam works as an insulator so for summer days you don't have to suffer a lukewarm beer.
And finally here is my non-alcoholic cat.
Cat tax
