Nomcraft Brewing develops an English Brown in collaboration with South Horizon and Namachan
Nomcraft Brewing in Aridagawa Town, Wakayama, introduced its collaboration with South Horizon and Namachan on Instagram. It started with the idea of using wood chips in dip hopping, and developed into an English Brown.
Hop BroNomcraft Brewing in Aridagawa Town, Wakayama, is moving forward with a new collaboration with South Horizon and Namachan. The starting point being the idea of "whether wood chips could be used in dip hopping" is so very brewer-brain, in the best way.
MugiWhat! Wood chips in dip hopping? What does that even mean? You're saying they put pieces of wood into beer? That's such a freewheeling idea my brain can barely keep up!
Hop BroIn broad terms, it's about weaving a wood element into the process of drawing out hop aroma. From there, Nomcraft shifted the design toward its specialty, English Brown, which is the interesting part.
MugiHuh! English Brown - I've heard the name, but what kind of beer is it? Beyond "brown," it's still just a big blur in my head!
Hop BroIt's an English-style brown ale, and its appeal is the toasty, nutty character of the malt. Rather than pushing with bold bitterness, it's a style you enjoy for the gentle richness of the malt aroma.
MugiWow, that sounds tasty! But this one also includes peated malt as a key element, right? Wait, now we're suddenly entering a smoky world again!
Hop BroExactly, that's the key point here. While searching for the right ingredient, Namachan's house-smoked peated malt appeared and ended up playing the role of shaping the aroma.
MugiJust hearing "house-smoked" already gives off major artisan vibes! But if the aroma is pronounced, won't the flavor be too strong? Isn't that scary? Will it actually come together deliciously?
Hop BroThe post says they seem to have landed it well, aiming for a gentle finish. In other words, the aroma should have clear personality, while the drink itself is still meant to go down smoothly in balance.
MugiI see - it's interesting how it connects from a spontaneous idea all the way through style design. It feels like Nomcraft's signature careful craftsmanship, and I already want to root for it before it's even finished!
Hop BroThat's exactly it. If the toasty character and aftertaste come through properly, it'll be one of those beers that makes you want to say, "Yep, brown ale it is tonight."
MugiYeah, exactly! I already want to drink it too! I can't wait to check out the South Horizon x Namachan x Nomcraft three-way collaboration in a glass!
Nomcraft Brewing, based in Aridagawa Town, Arida District, Wakayama Prefecture, shared the progress of its collaboration on Instagram. The post was themed "South Horizon x Namachan x Nomcraft."
This time, the brewery teamed up with South Horizon and Namachan, and the project reportedly began with the idea of "whether wood chips could be used in dip hopping." From there, the discussion expanded, and Nomcraft Brewing moved forward with a design centered on English Brown, leaning into Nakamura-san's area of expertise: the English style.
The plan then shifted toward incorporating peated malt as a key flavor element, but while suitable options were hard to find, Namachan's house-smoked peated malt came into play. In the post, the brewery said the aroma should be pronounced while the flavor itself is likely to finish gently.
Nomcraft Brewing is a brewery based in Aridagawa Town, Wakayama. Working within a regionally rooted environment, it is known for carefully building combinations of styles and ingredients. This collaboration, too, is worth watching as a development process that reflects the brewery's style: linking a spontaneous idea to style design and ingredient selection.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNomcraft Brewing in Aridagawa Town, Wakayama, is moving forward with a new collaboration with South Horizon and Namachan. The starting point being the idea of "whether wood chips could be used in dip hopping" is so very brewer-brain, in the best way.
MugiWhat! Wood chips in dip hopping? What does that even mean? You're saying they put pieces of wood into beer? That's such a freewheeling idea my brain can barely keep up!
Hop BroIn broad terms, it's about weaving a wood element into the process of drawing out hop aroma. From there, Nomcraft shifted the design toward its specialty, English Brown, which is the interesting part.
MugiHuh! English Brown - I've heard the name, but what kind of beer is it? Beyond "brown," it's still just a big blur in my head!
Hop BroIt's an English-style brown ale, and its appeal is the toasty, nutty character of the malt. Rather than pushing with bold bitterness, it's a style you enjoy for the gentle richness of the malt aroma.
MugiWow, that sounds tasty! But this one also includes peated malt as a key element, right? Wait, now we're suddenly entering a smoky world again!
Hop BroExactly, that's the key point here. While searching for the right ingredient, Namachan's house-smoked peated malt appeared and ended up playing the role of shaping the aroma.
MugiJust hearing "house-smoked" already gives off major artisan vibes! But if the aroma is pronounced, won't the flavor be too strong? Isn't that scary? Will it actually come together deliciously?
Hop BroThe post says they seem to have landed it well, aiming for a gentle finish. In other words, the aroma should have clear personality, while the drink itself is still meant to go down smoothly in balance.
MugiI see - it's interesting how it connects from a spontaneous idea all the way through style design. It feels like Nomcraft's signature careful craftsmanship, and I already want to root for it before it's even finished!
Hop BroThat's exactly it. If the toasty character and aftertaste come through properly, it'll be one of those beers that makes you want to say, "Yep, brown ale it is tonight."
MugiYeah, exactly! I already want to drink it too! I can't wait to check out the South Horizon x Namachan x Nomcraft three-way collaboration in a glass!
