I joined a factory tour of Kirin Beer Kobe Factory. Now I feel as if I were familiar with beer, although I can’t drink any alcohol because of my alcohol intolerance.
![](https://akikotanigaki.com/wp/wp-content/uploads/2019/04/dsc_9632-800x537.jpg)
First, I leaned about the main ingredients of Kirin Ichiban: water, yeast, hop, and malted barley. Second, I learned about the brewing process, including mashing, lautering, boiling, and fermentation. Third, I learned how large each storage tank was. Finally, I saw the packaging line. I was attracted to a high speed canning line. It was sealing 2,000 cans of beer per minute!
![](https://akikotanigaki.com/wp/wp-content/uploads/2019/04/dsc_9626-1024x687.jpg)
![](https://akikotanigaki.com/wp/wp-content/uploads/2019/04/dsc_9634-1024x687.jpg)
I enjoyed the brewery tour very much. If I had been able to drink alcohol, I would have enjoyed it even more!