HIROSHIMA NOH BREWERY previews GIBIER LAGER made with deer-bone broth
HIROSHIMA NOH BREWERY in Miyoshi, Hiroshima, has previewed a new collaboration beer, GIBIER LAGER. The lager is made with broth drawn from deer bones passed down at a local game-processing workshop, aiming for a light, clean beer with gentle aroma and umami.
Hop BroMugi, this teaser beer, GIBIER LAGER, is a pretty wild move. HIROSHIMA NOH BREWERY is previewing it, and apparently it uses deer-bone dashi.
MugiWait, deer-bone dashi in beer!? Did a soup pot just crash into a pint glass?
Hop BroThat’s the clever part. They carefully extract the stock from bones preserved at Miyoshi Gibier Kobo, then layer that umami into a light lager.
MugiHold on, what does lager lightness actually mean? Explain it to me like I’m standing at the bar.
Hop BroLager is fermented cold, so it tends to come out cleaner. Think crisp, clean drinking with a gentle savory aroma tucked underneath.
MugiOoh, so it’s not gamey chaos, it’s more like soft savory depth sneaking in from the back. Suddenly classy!
Hop BroExactly. HIROSHIMA NOH BREWERY is great at using Hiroshima-grown ingredients, so this also lands as a local collaboration with real purpose.
MugiWhat is that! Regional partnership sounds like a business meeting, but you mean all the tasty local stuff joining forces, right?
Hop BroPretty much. The idea is to carry nature’s gifts forward without waste, so ingredient-driven brewing is the core of this beer.
MugiEven without a release date, I’m already on teaser watch. A crisp lager with deer-stock umami? I want that now.
Hop BroSame here. I’m really curious how they’ll express Miyoshi terroir through a lager; it feels like a delicious reveal is coming.
MugiThen we need to do that reveal with pints in hand. I need a glass the second this drops!
A new lager built from local ingredients
Based in Kisa-cho, Miyoshi, Hiroshima, HIROSHIMA NOH BREWERY has built its reputation on beers that reflect local produce and regional character. The brewery describes itself as the northernmost brewery in Hiroshima and focuses on beers made with Hiroshima-grown ingredients.
Its latest preview, GIBIER LAGER, is a collaboration with a Miyoshi game-processing workshop. According to the post, the team carefully drew broth from deer bones and used that savory foundation in the brewing process. The goal was not to emphasize gamey intensity, but to create a lager that stays light and approachable while carrying a gentle aroma and a clean, satisfying umami note.
The brewery also says it wants to make the most of what nature provides and carry those ingredients forward in a tasty form. That approach fits neatly with its broader identity: small-batch brewing rooted in Hiroshima's farms, seasons, and local partnerships.
No release date has been announced yet, so this one is still in the preview stage. Even so, GIBIER LAGER suggests another distinctive direction for a brewery that already treats regional ingredients as a central part of its beer-making story.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMugi, this teaser beer, GIBIER LAGER, is a pretty wild move. HIROSHIMA NOH BREWERY is previewing it, and apparently it uses deer-bone dashi.
MugiWait, deer-bone dashi in beer!? Did a soup pot just crash into a pint glass?
Hop BroThat’s the clever part. They carefully extract the stock from bones preserved at Miyoshi Gibier Kobo, then layer that umami into a light lager.
MugiHold on, what does lager lightness actually mean? Explain it to me like I’m standing at the bar.
Hop BroLager is fermented cold, so it tends to come out cleaner. Think crisp, clean drinking with a gentle savory aroma tucked underneath.
MugiOoh, so it’s not gamey chaos, it’s more like soft savory depth sneaking in from the back. Suddenly classy!
Hop BroExactly. HIROSHIMA NOH BREWERY is great at using Hiroshima-grown ingredients, so this also lands as a local collaboration with real purpose.
MugiWhat is that! Regional partnership sounds like a business meeting, but you mean all the tasty local stuff joining forces, right?
Hop BroPretty much. The idea is to carry nature’s gifts forward without waste, so ingredient-driven brewing is the core of this beer.
MugiEven without a release date, I’m already on teaser watch. A crisp lager with deer-stock umami? I want that now.
Hop BroSame here. I’m really curious how they’ll express Miyoshi terroir through a lager; it feels like a delicious reveal is coming.
MugiThen we need to do that reveal with pints in hand. I need a glass the second this drops!
