Kyoto Brewing releases experimental Hazy IPA 'Hyotto No. 2'
Kyoto Brewing Co. has introduced a new beer, Hyotto No. 2. The Hazy IPA continues the brewery's experimental Hyotto line with a hybrid yeast approach, a strong hop aroma focus, and a creamy, hazy body.
Hop BroI want to talk about Hyotto Sono 2 today. Kyoto Brewing's new release is the second entry in its experimental series, and it is a seriously ambitious Hazy IPA.
MugiWait, second experimental release? That sounds like they are making beer in a science lab!
Hop BroNot totally wrong. Kyoto Brewing is pairing Belgian-style yeast with a specialty yeast to keep exploring how aroma can be built in fermentation.
MugiHold on, Belgian-style yeast already made my brain foam over. What does that actually mean?
Hop BroYeast is basically the aroma worker behind the scenes. Here it helps create notes like passion fruit and pear, while also pulling out thiols.
MugiWhat! Pulling out thiols sounds like a finishing move. What does that taste like to a normal human?
Hop BroIn plain terms, it pushes tropical hop aroma further forward. They also add hops during fermentation, a fermentation-stage hop charge, to stack the aroma layers.
MugiAnd they are using Citra, Mosaic, Riwaka, Lotus, and Mega Terps? That is a hop all-star lineup!
Hop BroExactly, then wheat and oats bring in a creamy texture, while resinous hop character and gentle malt sweetness stay in balance. At 6.5% ABV and 31 IBU, it has a solid flavor balance.
MugiAnd it is 730 yen with tax included? That is Kyoto Brewing flexing a little, and honestly I am into it.
Hop BroFair. 'My mouth is getting hazy' is new, but I respect it. This feels like a beer where the aroma design experiment really belongs in the glass.
MugiThen it is settled, I want one now. I need that resin, fruit, and haze combo immediately!
Kyoto Brewing Co., based in Kyoto City, has introduced Hyotto No. 2 as the second release in its experimental Hyotto series. The concept behind the series is to turn small hypotheses and flashes of inspiration into a finished beer, without being constrained by conventions.
Specs
- Style: Hazy IPA
- ABV: 6.5%
- IBU: 31
- Carbonation: 2.65 volumes
- Price: JPY 730 (tax included)
The beer is built around a fruity, slightly resinous hop profile, with yeast-driven aromas reminiscent of passion fruit and pear. A large portion of wheat and oats gives the beer a creamy texture and a soft haze, while a gentle malt sweetness lingers in the finish.
On the brewing side, the brewery continues its hybrid approach, combining Belgian yeast with a special yeast selected for thiol release. For this batch, hops were added during fermentation to encourage biotransformation and lift aroma. The hop bill includes Citra, Mosaic, Riwaka, Lotus, and Mega Terps, creating layers of citrus, berry, stone fruit, and resin notes.
Kyoto Brewing Co. is known for producing a broad range of beers, from core lineup staples to limited releases. Hyotto No. 2 fits squarely into that experimental lane, offering a clear example of how the brewery is pushing aroma-forward Hazy IPA design.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI want to talk about Hyotto Sono 2 today. Kyoto Brewing's new release is the second entry in its experimental series, and it is a seriously ambitious Hazy IPA.
MugiWait, second experimental release? That sounds like they are making beer in a science lab!
Hop BroNot totally wrong. Kyoto Brewing is pairing Belgian-style yeast with a specialty yeast to keep exploring how aroma can be built in fermentation.
MugiHold on, Belgian-style yeast already made my brain foam over. What does that actually mean?
Hop BroYeast is basically the aroma worker behind the scenes. Here it helps create notes like passion fruit and pear, while also pulling out thiols.
MugiWhat! Pulling out thiols sounds like a finishing move. What does that taste like to a normal human?
Hop BroIn plain terms, it pushes tropical hop aroma further forward. They also add hops during fermentation, a fermentation-stage hop charge, to stack the aroma layers.
MugiAnd they are using Citra, Mosaic, Riwaka, Lotus, and Mega Terps? That is a hop all-star lineup!
Hop BroExactly, then wheat and oats bring in a creamy texture, while resinous hop character and gentle malt sweetness stay in balance. At 6.5% ABV and 31 IBU, it has a solid flavor balance.
MugiAnd it is 730 yen with tax included? That is Kyoto Brewing flexing a little, and honestly I am into it.
Hop BroFair. 'My mouth is getting hazy' is new, but I respect it. This feels like a beer where the aroma design experiment really belongs in the glass.
MugiThen it is settled, I want one now. I need that resin, fruit, and haze combo immediately!
