This site contains factual product and company information relating to an alcoholic
beverage. You must be 20 years of age or older to continue.
เว็บไซต์นี้มีข้อมูลข้อเท็จจริงเกี่ยวกับผลิตภัณฑ์เครื่องดื่มแอลกอฮอล์
ท่านต้องมีอายุ 20 ปีบริบูรณ์ขึ้นไป
A rice lager brewed in Chachoengsao, Thailand. This page sets out the product specification, composition, packaging format and production capacity for trade reference.
Technical parameters as produced. Figures are supplied for trade, import and listing purposes.
| Product name | Pīkun Beer |
|---|---|
| Style | Rice lagerBottom-fermented, cold conditioned |
| Country of origin | Thailand |
| Alcohol by volume | 5.0% ABV |
| Bitterness | 8–15 IBULow bitterness |
| Colour | 2–4 SRMPale straw to light gold |
| Body | Medium-bodiedClean finish with a rice character |
| Container | 490 ml aluminium can |
| Case configuration | 12 cans per carton |
Light as a feather.
Heavy as a rock.
Most lagers ask you to choose — light enough to keep drinking, or full enough to stand up to real food. Pīkun was designed to refuse the choice.
Feather-light on the tongue, rock-solid underneath. Weightless without being watery — the thing most sessionable lagers give up to get there.
Clean as a drawn blade. It cuts, it does not linger. 8–15 IBU means nothing coats the palate, so the next mouthful of food arrives on a reset tongue.
Dense, white, ultra-refined — and it stays. Thai sticky rice is unusually high in dextrins, and dextrins are what hold a head up. The foam is the rice showing its work.
Glutinous rice is the everyday grain of the Thai table. Brewing with it rather than around it gives a silk-textured body and a soft finish that tastes of where it is from.
Michelin-starred chef. Chef-patron of Table 38, awarded a Michelin star, and of Pad Thai Fai Ta Lu, a Michelin Bib Gourmand. Awarded a Michelin star for Rhong-Tiam, New York — the first Thai chef to receive one.
Khun Pradinan Akarachinores set the brief and guided the path. Chef Andy built the recipe and the flavour profile to meet it — a chef’s beer, designed for the food and at home in the bar.
The world-food beer.
Pīkun was not built to sit quietly beside food. It was built to make it taste better. The clean finish wipes the palate between mouthfuls, so the second bite lands as vividly as the first. The rice body carries flavour instead of masking it. And with almost no bitterness, nothing on the plate gets sharpened or flattened — the chilli stays chilli, the char stays char, the fish stays delicate.
A few examples, nowhere near a limit
| Grilled & barbecued | Cuts through char and fat, and brings the smoke forward |
|---|---|
| Fried & rich | Lifts the plate instead of adding to it |
| Spicy & chilli-forward | Thai, Sichuan, Korean, Indian — heat lands rounder, never sharper |
| Curry & coconut | Richness reads lighter; the spice keeps its edges |
| Raw & delicate | Sushi, sashimi, oysters — clean enough to leave them untouched |
| Pasta, cheese & Western | Handles salt and fat the way a good pilsner does, without the bitterness |
| Street food & everyday eating | Noodles, rice plates, skewers — the food it was designed beside |
From a plastic stool to a white tablecloth, pad thai to spaghetti, yakitori to a Sunday roast — it does the same thing everywhere. It makes the food taste more like itself.
Ingredients and fermentation parameters, stated factually.
Thai glutinous rice (sticky rice). Its dextrin content contributes to mouthfeel and foam stability.
Jasmine rice, contributing to texture.
Pikun flower, contributing to the aromatic profile.
German noble hops — Hallertauer or Tettnanger — for a floral finish.
Saccharomyces pastorianus (lager yeast), bottom-fermenting.
Cool fermentation at 10–13 °C.
Produced at Thai Spirit Industry Co., Ltd. (TSI), Chachoengsao, Thailand. Capacity figures are supplied so buyers can assess volume and lead time.
Contract volumes, scheduling and lead times are confirmed per order. Please use the trade enquiry form below with your required volume and delivery destination.
Pīkun International Co., Ltd. was founded in Bangkok in 2025.
An economics graduate of Thammasat University, she spent her career in securities and international banking, including twelve years based in Singapore — while training in parallel at Le Cordon Bleu Dusit, where a three-month plan became a full twelve-month diploma.
She took over Khao in Ekkamai, which was awarded a Michelin Bib Gourmand within a month of the handover and a Michelin star the following year. She has since opened a second Khao, launched Khao Jan Prod at CentralWorld — Thai food remembered from childhood — collaborated with Hyatt Regency Bangkok Sukhumvit on its Thai dinner menu, and put the Khao sauce range into supermarkets.
Her cookbook library runs past two thousand volumes. She commissioned Pīkun and set the brief for the beer.
For distributors, importers, hotels, restaurants and licensed retailers. Complete the form and we will respond with availability, lead time and terms. No sale is concluded through this website.
Your enquiry has been received. A member of our staff will be in contact with you shortly.
If your enquiry is urgent, contact us directly at pikunbangkok@gmail.com or 092-710-1119.