Sankt Gallen to Release 'Parakeet-Flavored Beer' on April 1, 2026. Uses 32% Parakeet Food to Recreate the Sweet, Toasty 'Parakeet Scent'

Sankt Gallen Co., Ltd. (Atsugi City, Kanagawa Prefecture / CEO Nobuhisa Iwamoto) will release a 'Parakeet-Flavored Beer' on Wednesday, April 1, 2026. Orders will be accepted at their direct online shop for 24 hours only on the same day. In addition, it will be available on tap at the direct taproom at the north exit of Hon-Atsugi Station throughout the month of April.

https://www.sanktgallenbrewery.com/inkoaji/

'Roasted soybean flour', 'baked bread', 'rice crackers'.

This is a beer that recreates the sweet, toasty 'parakeet scent' often compared to these things.

The scent of a parakeet is produced when the bird spreads oil secreted from the uropygial gland at the base of its tail throughout its feathers during preening. Furthermore, combined with the influence of grains like foxtail millet, proso millet, and Japanese barnyard millet that parakeets eat daily, many people find the scent sweet and toasty.

This scent is affectionately known among pet owners as the 'parakeet scent'.

Uses 32% Parakeet Food. Recreating the Parakeet Scent with Grains and Soybean Flour In order to recreate this 'parakeet scent' in this beer, in addition to grains known as the staple food of parakeets such as foxtail millet, proso millet, Japanese barnyard millet, and sorghum, we used oats and roasted soybean flour (kinako). The usage ratio of these auxiliary ingredients reaches a staggering 32% of the total.

How the Parakeet-Flavored Beer is Made Because the starch in grains is difficult to break down in its natural state, making it hard to use as a beer ingredient, they are first heated with water in a large pot until they reach a soft, paste-like consistency. The process of continuously stirring the grains, which become increasingly sticky as they heat up, to prevent them from burning was a task requiring far more physical strength than imagined. The softened grains are then added to the 'mash' of malt and hot water to create the wort, which is the base of the beer. Furthermore, to make the most of its toasty flavor, the roasted soybean flour is added in the latter half of the wort boiling process, and the beer is completed after fermentation.