RIKKA announces Hobarami, a beer made with Hokkaidai No. 1 barley
RIKKA, a craft beer brand based in Sapporo's Nishi Ward, has announced “Hobarami,” a beer developed with Hokkaido University. The beer uses Hokkaidai No. 1, a barley variety born in Hokkaido about 100 years ago, and an unveiling event is scheduled for August 9.
Hop BroThis one has RIKKA's new release written all over my radar. Sapporo-based RIKKA just announced “Hobarami,” a beer made together with Hokkaido University.
MugiWait, a Hokudai collab beer? The name “Hobarami” is cute, and then suddenly we're in full university-project mode!
Hop BroYep, and the heart of it is century-old barley called “Hokudai No. 1.” They started with a tiny amount of seed and spent three years building it up with the university.
MugiWhat is that, a time-travel beer? So is it an IPA, a lager, or what kind of style are we talking?
Hop BroThat's the fun part: style still undisclosed. Which makes me even more curious about how they'll show off the grain's character, basically its terroir.
MugiHold on, what is terroir? The second you said that, I felt like I walked into a wine bar by mistake!
Hop BroIt’s basically the field's resume. The land, the variety, the growing environment, all of that can show up in the flavor. It fits RIKKA's soil-first approach perfectly.
MugiOhhh, starting from the ingredients means this isn't just another new release. Hearing they're a Hokkaido organic craft beer brand makes the whole thing feel even more legit!
Hop BroAnd on the August 9 unveiling, Professor Kashiwagi, Professor Kobayashi, and RIKKA are set to talk about the road that led here. That's not just a launch, that's brewing meets research.
MugiOkay, that's not a one-glass night. If I hear that story first and then drink “Hobarami,” I'm absolutely going to be nodding way too seriously at every sip!
Hop BroSame here, I want to toast the history. I need to know how Hokudai No. 1 opens up once it finally hits the glass.
A beer built from a local barley variety
RIKKA, a craft beer brand based in Sapporo's Nishi Ward, has announced a new beer called “Hobarami” in collaboration with Hokkaido University. In its Instagram post, the brewery says the project has been underway for three years and centers on Hokkaidai No. 1, a barley variety born in Hokkaido roughly 100 years ago.
According to the post, the project grew out of a shared idea to create a beer using Hokkaidai No. 1 in time for Hokkaido University’s 150th anniversary. Working with Prof. Kashiwagi, Prof. Kobayashi and others, the team cultivated barley from a small amount of seed and has now reached the finish line.
RIKKA’s official website describes the brewery as a Hokkaido organic craft beer brand focused on soil health and environmental responsibility. That approach is visible here as well: the beer is presented not just as a product, but as the result of years of cultivation, brewing and collaboration.
An unveiling event will be held on August 9, where Prof. Kashiwagi, Prof. Kobayashi and RIKKA will discuss how the project came together. Rather than a flashy launch, this looks like a release rooted in agricultural history and a close connection between a university and a brewery in Hokkaido.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis one has RIKKA's new release written all over my radar. Sapporo-based RIKKA just announced “Hobarami,” a beer made together with Hokkaido University.
MugiWait, a Hokudai collab beer? The name “Hobarami” is cute, and then suddenly we're in full university-project mode!
Hop BroYep, and the heart of it is century-old barley called “Hokudai No. 1.” They started with a tiny amount of seed and spent three years building it up with the university.
MugiWhat is that, a time-travel beer? So is it an IPA, a lager, or what kind of style are we talking?
Hop BroThat's the fun part: style still undisclosed. Which makes me even more curious about how they'll show off the grain's character, basically its terroir.
MugiHold on, what is terroir? The second you said that, I felt like I walked into a wine bar by mistake!
Hop BroIt’s basically the field's resume. The land, the variety, the growing environment, all of that can show up in the flavor. It fits RIKKA's soil-first approach perfectly.
MugiOhhh, starting from the ingredients means this isn't just another new release. Hearing they're a Hokkaido organic craft beer brand makes the whole thing feel even more legit!
Hop BroAnd on the August 9 unveiling, Professor Kashiwagi, Professor Kobayashi, and RIKKA are set to talk about the road that led here. That's not just a launch, that's brewing meets research.
MugiOkay, that's not a one-glass night. If I hear that story first and then drink “Hobarami,” I'm absolutely going to be nodding way too seriously at every sip!
Hop BroSame here, I want to toast the history. I need to know how Hokudai No. 1 opens up once it finally hits the glass.
