A Detailed Look at the Weizen Brewed with Makrut Lime Leaves

In its post, Mojiko Local Beer Workshop highlights "Mojiko Kobumikan Baba Weizen" as a beer championed by Baba-san. According to the explanation, makrut lime leaves are an aromatic ingredient widely used in Southeast Asian cuisine. In their fresh-leaf form, they have a pronounced citrus character, but as the beer goes through fermentation, the aroma profile changes. The design intent is to shift from an initial citrus impression right after brewing to a softer floral expression over time.

Key Points of the Fermentation Design

The base for this release is a Weizen. The post explains that the fermentation temperature was set lower than usual, and by suppressing the banana notes that typically come from Weizen, the floral aroma of the makrut lime leaves was brought to the forefront. It also mentions terpenoid compounds such as citronellal, linalool, geraniol, and citronellol, and refers to changes during fermentation, known as biotransformation. For craft beer fans, the way the post delves into the interaction between ingredients and yeast makes it especially worth noting.

A Beer in the Context of Mojiko Local Beer Workshop

Mojiko Local Beer Workshop is based in Mojiko, Fukuoka, and according to official information, it opened a restaurant in 1992 as part of the Mojiko Retro project, then completed its brewery and began sales in April 1995. A brewery with this kind of locally rooted brewing history sharing its aroma-design philosophy in a post like this is more interesting than a simple announcement of a limited release.

The post also says the beer can be purchased at the directly operated restaurant and through the online shop. If you want to experience a "leaf aroma" expression that steps away from the standard image of a Weizen, it is worth checking availability soon.