There’s a hiss, a rush of bubbles, golden liquid fills up the glass, and a good head of foam forms. “This was made just two days ago. It’s fresh,” says Masaru Hemmi, chief brewer of Japan’s Kirin Ichiban, checking the side of the bottle and proffering the glass. Hemmi was pouring at the Moscow Beer Company’s factory in Mytishchi, and the occasion was last month’s start of licensed local production […]