Betococo Brewing plans early-September release for a fresh-hop beer
Betococo Brewing in Awara, Fukui, says it is preparing a seasonal fresh-hop beer using hops harvested in early August. The brewery says this is its third year working with the hops, and the cones have grown larger with a stronger aroma.
Hop BroHere’s a good one from Fukui: Betokoko Brewing has started its fresh hop brew again this year. They’re using hops harvested in early August for a seasonal beer planned for early September.
MugiWait, just-picked hops go straight into the beer? That sounds like the shortest route possible from farm to pint!
Hop BroThe beer name hasn’t been announced yet, but the style is basically a fresh hop beer. Because the hops are used right after harvest, you get a bright, floral aroma really clearly.
MugiWhoa, okay! But when you say floral aroma, are we talking beer or did someone accidentally pour me a bouquet?
Hop BroThat’s the fun part. Things like cone size and aroma strength from the field show up pretty directly in the beer. This is their third year, and the hops have grown bigger cones with stronger aroma.
MugiThird year and they’ve evolved that much? That’s basically the final form of a farming game. I’m emotionally attached to the hops now.
Hop BroAnd during brewing, the whole brewery was filled with that aroma. That’s pretty much the peak wet-hop moment right there.
MugiWhat is that! A sudden beer jargon attack? Does wet hop just mean, well, a hop that’s still wet?
Hop BroMore or less, yeah. It means using hops before they’re dried, so freshness drives the flavor. That green, vivid, floral character comes through much more strongly.
MugiOhh, that makes sense! And on September 11 there’s also an event at Fukui Station with a hop aroma experience, right? My nose wants to get there before the rest of me.
Hop BroRight, at the Echizen Railway Fukui Station concourse on the north side. There’ll be beer, snacks, and Hayakawa Farm joining too. It really feels like Fukui’s first sip of autumn.
MugiI’m completely in. I want that seasonal Betokoko Brewing release so badly now. Let’s toast the start of autumn the second it drops!
Betococo Brewing in Awara, Fukui, is preparing a seasonal beer brewed with fresh hops. In an Instagram post, the brewery said the hops were harvested in early August and that this is the third year of the project, with bigger cones and a noticeably stronger aroma this season.
During the brew day, the brewery said the space was filled with the bright, floral scent of fresh hops. Fresh-hop beers are especially seasonal because the harvest timing and freshness shape the finished beer directly. Betococo Brewing is continuing to build on that character with each annual batch.
The beer is scheduled for release in early September. The brewery also plans an event on Friday, September 11 at the Echizen Railway concourse at Fukui Station, north side, where visitors can enjoy beer and food, along with hop aroma experiences and a display-sale area featuring Hayakawa Farm. The schedule ties together harvest, brewing, and public tasting in a way that reflects the seasonal rhythm of local craft beer.
The post also highlights how fresh hops connect the hop field and the brewery. For beer fans, it is a reminder that this style is not just about flavor, but about capturing a specific moment in the season.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere’s a good one from Fukui: Betokoko Brewing has started its fresh hop brew again this year. They’re using hops harvested in early August for a seasonal beer planned for early September.
MugiWait, just-picked hops go straight into the beer? That sounds like the shortest route possible from farm to pint!
Hop BroThe beer name hasn’t been announced yet, but the style is basically a fresh hop beer. Because the hops are used right after harvest, you get a bright, floral aroma really clearly.
MugiWhoa, okay! But when you say floral aroma, are we talking beer or did someone accidentally pour me a bouquet?
Hop BroThat’s the fun part. Things like cone size and aroma strength from the field show up pretty directly in the beer. This is their third year, and the hops have grown bigger cones with stronger aroma.
MugiThird year and they’ve evolved that much? That’s basically the final form of a farming game. I’m emotionally attached to the hops now.
Hop BroAnd during brewing, the whole brewery was filled with that aroma. That’s pretty much the peak wet-hop moment right there.
MugiWhat is that! A sudden beer jargon attack? Does wet hop just mean, well, a hop that’s still wet?
Hop BroMore or less, yeah. It means using hops before they’re dried, so freshness drives the flavor. That green, vivid, floral character comes through much more strongly.
MugiOhh, that makes sense! And on September 11 there’s also an event at Fukui Station with a hop aroma experience, right? My nose wants to get there before the rest of me.
Hop BroRight, at the Echizen Railway Fukui Station concourse on the north side. There’ll be beer, snacks, and Hayakawa Farm joining too. It really feels like Fukui’s first sip of autumn.
MugiI’m completely in. I want that seasonal Betokoko Brewing release so badly now. Let’s toast the start of autumn the second it drops!
