Onomichi Brewery taps Cucumber Saison, which shifts from pickle-like to melon-like
Onomichi Brewery has tapped its seasonal Cucumber Saison, made with local cucumbers from Onomichi. Freshly poured, it leans into a pickle-like yeast aroma; with aging, it develops a melon-like character.
Hop BroI’ve got my eye on Onomichi Brewery’s Cucumber Saison today. It’s a seasonal saison brewed with locally grown cucumbers from Onomichi.
MugiWait, cucumber beer is a real thing? That sounds like someone poured a salad straight into a pint glass!
Hop BroThat’s the fun part. It’s a light saison style, only 4% ABV, so it sounds perfect for hot weather.
MugiWhoa, but what is a saison exactly? It sounds classy, but my brain is treating it like a fashion magazine title.
Hop BroA saison is basically a farmhouse ale from Belgium, usually crisp, lively, and a little spicy, built to refresh you and still smell great.
MugiNo way! And the article says it starts with a pickle-like aroma and then turns melon-like later? That is a wild plot twist for one beer!
Hop BroThat shift comes from yeast character and maturation, and because it’s left unfiltered, the flavor keeps evolving instead of getting locked in.
MugiHold on, left unfiltered suddenly makes this sound like science class. So this is a beer you can literally watch grow up?
Hop BroHonestly, that’s pretty close. Fresh on tap, you get cucumber brightness and yeast notes, and after about two weeks it leans into melon-like aromas instead.
MugiThat’s amazing. And if it won a gold award in 2022, this isn’t just gimmicky, it’s actually the real deal!
Hop BroExactly. The best part is finding a quietly fascinating pint like this at a brewpub you can stop by during an Onomichi stroll.
MugiI’m sold. I want to try the fresh version and the matured one, and now I’m fully at the let’s go drink it stage!
Onomichi Brewery in Hiroshima’s Onomichi city has tapped its seasonal Cucumber Saison. Brewed with local Onomichi cucumbers, the beer sits at 4% ABV and won a gold medal at the 2022 Japan Great Beer Awards.
What makes this beer interesting is how much it changes over time. Right after it is tapped, the yeast-driven aroma can come across as pickle-like, with a sharp cucumber impression. After about two weeks of maturation, however, the profile shifts toward a mellow, melon-like fragrance. Because it is unfiltered, those changes come through clearly in the glass.
The brewery itself is a brewpub that fits naturally into an Onomichi stroll. It is the kind of place where visitors can stop in between sightseeing and enjoy a seasonal pour without fuss. For warm weather, this is a very Onomichi-style choice: fresh, lightly tart, and distinctive enough to reward a second glass a little later, when the aroma has started to evolve.
If you like beers that are more about subtle transformation than instant impact, this is the one to watch while it is on tap.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI’ve got my eye on Onomichi Brewery’s Cucumber Saison today. It’s a seasonal saison brewed with locally grown cucumbers from Onomichi.
MugiWait, cucumber beer is a real thing? That sounds like someone poured a salad straight into a pint glass!
Hop BroThat’s the fun part. It’s a light saison style, only 4% ABV, so it sounds perfect for hot weather.
MugiWhoa, but what is a saison exactly? It sounds classy, but my brain is treating it like a fashion magazine title.
Hop BroA saison is basically a farmhouse ale from Belgium, usually crisp, lively, and a little spicy, built to refresh you and still smell great.
MugiNo way! And the article says it starts with a pickle-like aroma and then turns melon-like later? That is a wild plot twist for one beer!
Hop BroThat shift comes from yeast character and maturation, and because it’s left unfiltered, the flavor keeps evolving instead of getting locked in.
MugiHold on, left unfiltered suddenly makes this sound like science class. So this is a beer you can literally watch grow up?
Hop BroHonestly, that’s pretty close. Fresh on tap, you get cucumber brightness and yeast notes, and after about two weeks it leans into melon-like aromas instead.
MugiThat’s amazing. And if it won a gold award in 2022, this isn’t just gimmicky, it’s actually the real deal!
Hop BroExactly. The best part is finding a quietly fascinating pint like this at a brewpub you can stop by during an Onomichi stroll.
MugiI’m sold. I want to try the fresh version and the matured one, and now I’m fully at the let’s go drink it stage!
