In the Door Brewing Announces Session Pale Ale with Hassaku and Rosemary
On April 4, In the Door Brewing introduced a new beer, "Hassaku and Rosemary," made with hassaku and rosemary. The style is a session pale ale with 4% ABV, designed to be light and easy to drink while making the most of ingredients grown at a farm in Kobe.
Hop BroThe new release from In the Door Brewing, Hassaku and Rosemary, already sounds like spring from the name alone.
MugiHassaku and rosemary? The combination is pretty classy, but somehow stylish and intriguing!
Hop BroThe style is a session pale ale, and the ABV is 4%. It's designed to be easy to drink, so it's the kind you can have from daytime.
MugiWait, what is session? Does designed to be easy to drink mean the flavor is light too?
Hop BroGood question. Here, session means it's easy to enjoy for many pints at a lower ABV. It doesn't mean the flavor is thin; it just won't tire you out.
MugiI see! And it's using Morning Dew Farm in Kobe's Nishi Ward, so I like that it uses local hassaku!
Hop BroExactly. In the Door Brewing is all about Kobe's LOCAL BEER, so they're good at turning the flavor of the land into beer. The 100% natural water from the Rokko mountain range helps too.
MugiWhen you hear 100% natural water, it suddenly sounds powerful! Having a commitment to water too really feels like craftsmanship!
Hop BroThe main flavor is the firm hassaku fruit character, layered with the bitterness from the peel and the aroma of rosemary. That's what makes it interesting - it doesn't end with citrus alone.
MugiBitter notes and herbs, that sounds like a grown-up taste. The spring scent really comes through!
Hop BroThey rushed to harvest at the end of January, aged it for two months, and sent it to tank in April. It feels like they bottled up the season, and that gives you a little warmth even before drinking it.
MugiI can't take it, I want to drink it! If it's easy to drink even during the day, then this is today's beer for sure!
Hop BroThen let's go now. This is Kobe's spring beer - if this were on the menu, we'd all want to order it.
On April 4, In the Door Brewing introduced its new beer on Instagram: "Hassaku and Rosemary." The style is a session pale ale with 4% ABV, combining the citrus of hassaku and rosemary as local ingredients. The farm is Morning Dew Farm in Kobe's Nishi Ward. The post says that this year's hassaku from the farm has arrived once again with full vigor.
The brewing background is interesting too. They had thought hassaku couldn't be used after February, but since it could be harvested at the end of January, they rushed to brew it and aged it for two months. It then went into tank in April. The finished beer combines a solid hassaku fruit character with peel-derived pleasant bitterness and rosemary aroma. The body is light, making it easy to drink even during daytime.
As a brewery based in Kobe that champions "LOCAL BEER," In the Door Brewing has actively incorporated local agricultural products into its recipes. They use 100% natural water from the Rokko mountain range for brewing, and they place importance on how to express regional ingredients through beer. This release, too, has a finish that conveys the scent of spring and the feel of Kobe's land in a straightforward way.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThe new release from In the Door Brewing, Hassaku and Rosemary, already sounds like spring from the name alone.
MugiHassaku and rosemary? The combination is pretty classy, but somehow stylish and intriguing!
Hop BroThe style is a session pale ale, and the ABV is 4%. It's designed to be easy to drink, so it's the kind you can have from daytime.
MugiWait, what is session? Does designed to be easy to drink mean the flavor is light too?
Hop BroGood question. Here, session means it's easy to enjoy for many pints at a lower ABV. It doesn't mean the flavor is thin; it just won't tire you out.
MugiI see! And it's using Morning Dew Farm in Kobe's Nishi Ward, so I like that it uses local hassaku!
Hop BroExactly. In the Door Brewing is all about Kobe's LOCAL BEER, so they're good at turning the flavor of the land into beer. The 100% natural water from the Rokko mountain range helps too.
MugiWhen you hear 100% natural water, it suddenly sounds powerful! Having a commitment to water too really feels like craftsmanship!
Hop BroThe main flavor is the firm hassaku fruit character, layered with the bitterness from the peel and the aroma of rosemary. That's what makes it interesting - it doesn't end with citrus alone.
MugiBitter notes and herbs, that sounds like a grown-up taste. The spring scent really comes through!
Hop BroThey rushed to harvest at the end of January, aged it for two months, and sent it to tank in April. It feels like they bottled up the season, and that gives you a little warmth even before drinking it.
MugiI can't take it, I want to drink it! If it's easy to drink even during the day, then this is today's beer for sure!
Hop BroThen let's go now. This is Kobe's spring beer - if this were on the menu, we'd all want to order it.
