Takao Beer unveils 'LOCAL FLORA: AZAMI' brewed with thistle-derived yeast
Takao Beer has announced a new release, 'LOCAL FLORA: AZAMI'. The farmhouse ale uses yeast isolated from thistle flowers on the Tokyo University of Pharmacy and Life Sciences campus, with taproom service starting first and cans planned later.
Hop BroThis new release from Takao Beer, LOCAL FLORA: AZAMI, is seriously interesting. It is brewed with yeast found on thistle flowers at Tokyo University of Pharmacy and Life Sciences.
MugiWait, yeast from a flower? Thistle yeast sounds like a beer that majored in biology.
Hop BroThat is the fun part. They sampled and isolated it, meaning they pulled out one target yeast and grew just that strain.
MugiIsolated? That turned into lab talk fast. So basically it is a chosen one microbe, right?
Hop BroExactly. And it is a farmhouse ale, a style where fermentation character really gets to shine. This yeast stays active around 30C and gives off white-flower aromas plus apricot-like fruit notes.
MugiSo it is basically a heatproof yeast with style. Flowers and apricot already sound fancier than my weekend plans.
Hop BroThe ABV is 4 percent, so it should stay easy-drinking, but still have a rounded body with a little gentle malt sweetness. They even hint at a Belgian ale kind of character.
MugiThat is unfairly appealing. Belgian-style vibes from a light beer? This pint is out here making a dramatic entrance.
Hop BroIt really feels like local research in a glass. Takao Beer has been brewing in Takao, Hachioji since 2017, and this fits their place-driven approach perfectly.
MugiAnd they are starting at the taproom first, right? With cans planned later? That kind of news turns a casual stop into a mission.
Hop BroYep, and because the batch is limited, they will keg it little by little instead of all at once. That only makes me want to catch it fresh even more.
MugiThen we are going. I want to taste Takao-grown yeast for myself right now, and you are absolutely not allowed to lecture the foam for ten minutes.
Takao Beer has announced a new beer, 'LOCAL FLORA: AZAMI'. It is a farmhouse ale at 4% ABV, brewed with yeast isolated from thistle flowers growing on the campus of Tokyo University of Pharmacy and Life Sciences in Hachioji, where the brewery is also based.
Founded in 2017, Takao Beer is a small local brewery operating in the foothills of Mt. Takao in western Tokyo. The brewery has built its identity around ingredients, people, and place, and this release continues that approach by turning local microbiology research into a finished beer.
According to the post, the yeast remains highly active even around 30°C, a higher fermentation range than standard beer yeast. The resulting beer is described as having floral notes, apricot-like fruit character, and a gentle sweetness from the malt. There is also a subtle expression that recalls traditional Belgian ales.
Because this is the first beer made with this yeast, the brewery is not kegging the full batch at once. Instead, it will package the beer gradually over time and observe how the aroma and flavor evolve. The beer will first be available at the taproom, with canned packaging planned as well. It is a release that links research, local plant life, and brewing in a clear and direct way.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis new release from Takao Beer, LOCAL FLORA: AZAMI, is seriously interesting. It is brewed with yeast found on thistle flowers at Tokyo University of Pharmacy and Life Sciences.
MugiWait, yeast from a flower? Thistle yeast sounds like a beer that majored in biology.
Hop BroThat is the fun part. They sampled and isolated it, meaning they pulled out one target yeast and grew just that strain.
MugiIsolated? That turned into lab talk fast. So basically it is a chosen one microbe, right?
Hop BroExactly. And it is a farmhouse ale, a style where fermentation character really gets to shine. This yeast stays active around 30C and gives off white-flower aromas plus apricot-like fruit notes.
MugiSo it is basically a heatproof yeast with style. Flowers and apricot already sound fancier than my weekend plans.
Hop BroThe ABV is 4 percent, so it should stay easy-drinking, but still have a rounded body with a little gentle malt sweetness. They even hint at a Belgian ale kind of character.
MugiThat is unfairly appealing. Belgian-style vibes from a light beer? This pint is out here making a dramatic entrance.
Hop BroIt really feels like local research in a glass. Takao Beer has been brewing in Takao, Hachioji since 2017, and this fits their place-driven approach perfectly.
MugiAnd they are starting at the taproom first, right? With cans planned later? That kind of news turns a casual stop into a mission.
Hop BroYep, and because the batch is limited, they will keg it little by little instead of all at once. That only makes me want to catch it fresh even more.
MugiThen we are going. I want to taste Takao-grown yeast for myself right now, and you are absolutely not allowed to lecture the foam for ten minutes.
