Akahoshi Biiru w/ Brettanomyces - Saison Brewed with Koji Rice - Collaboration with Akahoshi Ramen
Koji is an amazing organism that is responsible for potent potables such as sake and shōchū as well as savory staples of Japanese cuisines like soy sauce and miso. Akahoshi Biiru underwent secondary fermentation on eight pounds of koji inoculated rice resulting in a beer with notes of Big League Chew bubblegum, peach pits, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and thoughtful beer to pair with beautiful, unique, and thoughtful bowls at Akahoshi Ramen. Kanpai!
ABV: 5.2%
Production Time: 12 Weeks
Fermentation Vessel: Stainless Steel
Released: March 2024
Koji is an amazing organism that is responsible for potent potables such as sake and shōchū as well as savory staples of Japanese cuisines like soy sauce and miso. Akahoshi Biiru underwent secondary fermentation on eight pounds of koji inoculated rice resulting in a beer with notes of Big League Chew bubblegum, peach pits, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and thoughtful beer to pair with beautiful, unique, and thoughtful bowls at Akahoshi Ramen. Kanpai!
ABV: 5.2%
Production Time: 12 Weeks
Fermentation Vessel: Stainless Steel
Released: March 2024
Koji is an amazing organism that is responsible for potent potables such as sake and shōchū as well as savory staples of Japanese cuisines like soy sauce and miso. Akahoshi Biiru underwent secondary fermentation on eight pounds of koji inoculated rice resulting in a beer with notes of Big League Chew bubblegum, peach pits, lemon zest, dried pineapple, a rice-derived nuttiness, and the slightest suggestion of umami on the finish. A beautiful, unique, and thoughtful beer to pair with beautiful, unique, and thoughtful bowls at Akahoshi Ramen. Kanpai!
ABV: 5.2%
Production Time: 12 Weeks
Fermentation Vessel: Stainless Steel
Released: March 2024