Masters Brewing Announces Seasonal Limited "Numazu Amanatsu Ale"
Masters Brewing in Numazu City, Shizuoka, announced its seasonal limited "Numazu Amanatsu Ale." This fruit ale makes generous use of local specialty amanatsu citrus, and is characterized by a build that highlights the sweetness and tartness of the juice as well as the nuances of the peel and pith.
Hop BroToday I'm introducing a seasonal limited-edition amanatsu ale from Shizuoka's Numazu. Masters Brewing has brought out a beer that's perfect for late spring into early summer.
MugiWait, amanatsu? That citrus? And they put it in beer? Just hearing lots of juice makes me curious!
Hop BroExactly, and it's not just sweet either. The key is the balance of sweetness and acidity. They make a proper fruit ale by making use of even the bitterness and astringency from the peel and pith.
MugiWhoa, suddenly the specialist terms come out! Pith astringency? They use even that? The nuances of the peel and pith sounds way too advanced!
Hop BroThe thing is, it lifts the citrus aroma while leaving a slight crisp bitterness on the finish. Because it's a design that isn't just sweet, you don't get tired of drinking it.
MugiI see! So it doesn't feel too much like juice and should be easy to drink. And with 6.0% and IBU 33, it's a little more substantial, which feels nice!
Hop BroThe ingredients are interesting too: malt, amanatsu, oats, lactose, hops, and quinoa. It seems like they're creating a soft mouthfeel while supporting the fruit's brightness.
MugiQuinoa too!? At this point it's less a beer and more a full-on battle of ingredients. Is Numazu really such a free place to do this?
Hop BroMasters Brewing is a brewery at the station front, and it also has its own 2nd Floor Beer Pub. With the sea of Numazu and spring water from Mount Fuji nearby, what stands out is how they make playful beers.
MugiI see, so that's why the Numazu sense of ingredients really comes through! This would be amazing to drink from the afternoon as spring winds down...!
Hop BroYeah, if you get citrus aroma with a touch of bitterness and softness, it should fit this season really well. This is exactly the kind of beer you want to drink right now.
MugiI can't take it anymore, I'm getting thirsty just reading this! I want to toast with the scent of amanatsu, so tonight's beer is decided!
Amanatsu Ale Returns as a Seasonal Staple
Masters Brewing is a station-front brewery in Numazu City, Shizuoka Prefecture. The brewery, which also operates the directly managed "2nd Floor Beer Pub," has made it a point to brew different beers each season, and in this Instagram post it announced the arrival of the amanatsu season.
In the beer introduction on its official website, it is listed as "Limited Time Only!! Numazu Amanatsu Ale". It is described as a fruit ale that uses plenty of amanatsu, a citrus specialty of Numazu, and harmonizes not only the sweetness and tartness of the juice but also the astringency of the pith and the bitterness of the peel. The emphasis on its pleasant aroma, while still making sure it is not simply sweet, is especially striking.
A Beer That Makes the Most of Numazu's Ingredients
On the specs side, it has an alcohol content of 6.0% and an IBU of 33. The ingredients listed are malt, amanatsu, oats, lactose, hops, and quinoa. It appears to be designed to layer the bright aroma of the fruit over the softness brought by the oats and lactose, sharpening the contours of the drinking experience.
With the sea of Numazu and spring water from Mount Fuji in its background, Masters Brewing aims for playful beer-making that only a microbrewery can offer. This amanatsu ale, made with local citrus, clearly reflects that philosophy. As spring gives way to early summer, it is likely to catch the attention of people who want to enjoy citrus aromas.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I'm introducing a seasonal limited-edition amanatsu ale from Shizuoka's Numazu. Masters Brewing has brought out a beer that's perfect for late spring into early summer.
MugiWait, amanatsu? That citrus? And they put it in beer? Just hearing lots of juice makes me curious!
Hop BroExactly, and it's not just sweet either. The key is the balance of sweetness and acidity. They make a proper fruit ale by making use of even the bitterness and astringency from the peel and pith.
MugiWhoa, suddenly the specialist terms come out! Pith astringency? They use even that? The nuances of the peel and pith sounds way too advanced!
Hop BroThe thing is, it lifts the citrus aroma while leaving a slight crisp bitterness on the finish. Because it's a design that isn't just sweet, you don't get tired of drinking it.
MugiI see! So it doesn't feel too much like juice and should be easy to drink. And with 6.0% and IBU 33, it's a little more substantial, which feels nice!
Hop BroThe ingredients are interesting too: malt, amanatsu, oats, lactose, hops, and quinoa. It seems like they're creating a soft mouthfeel while supporting the fruit's brightness.
MugiQuinoa too!? At this point it's less a beer and more a full-on battle of ingredients. Is Numazu really such a free place to do this?
Hop BroMasters Brewing is a brewery at the station front, and it also has its own 2nd Floor Beer Pub. With the sea of Numazu and spring water from Mount Fuji nearby, what stands out is how they make playful beers.
MugiI see, so that's why the Numazu sense of ingredients really comes through! This would be amazing to drink from the afternoon as spring winds down...!
Hop BroYeah, if you get citrus aroma with a touch of bitterness and softness, it should fit this season really well. This is exactly the kind of beer you want to drink right now.
MugiI can't take it anymore, I'm getting thirsty just reading this! I want to toast with the scent of amanatsu, so tonight's beer is decided!
