Omi Beer introduces a new limited Shibugaki Ale made from the same persimmons as its dried-persimmon lambic
Omi Beer, a brewery in Otsu, Shiga, introduced Shibugaki Ale on Instagram as a companion to its dried-persimmon lambic. Both beers start from the same astringent persimmon, but one is dried to concentrate sweetness while the other is brewed with the fruit as is.
Hop BroThis article is a fun one. Omi Bakushu's new release was introduced on Instagram, and it's a limited beer called Shibugaki Ale, one half of a sibling pair made from the same astringent persimmon.
MugiWait, Shibugaki Ale? That name sounds intense! I picture persimmons as sweet, so if they brew with them raw, doesn't your mouth just dry up instantly?
Hop BroThat's exactly the hook. The earlier beer was Hoshigaki Lambic, made with dried persimmon to concentrate sweetness, while this one is an ale brewed with the fruit as-is for a totally different expression.
MugiWhat even is a lambic style? That already sounds like a boss-level beer spell!
Hop BroA lambic is basically wild-yeast beer. It tends to be tart and complex, so it can catch that rich dried-persimmon sweetness in a more grown-up way.
MugiOhhh, so Shibugaki Ale is full persimmon mode. Omi Bakushu sounds like a tiny brewery lab, and I kind of love that!
Hop BroExactly. They're a nano brewery in Otsu in Shiga, doing limited batches every month, and they're really good at changing one ingredient's personality just by changing how they use it.
MugiBut what about the tannin situation? The second you say that, I feel like I've wandered into a chemistry exam!
Hop BroTannins are what create astringency, which is why I want both poured side by side. Same persimmon, but drying it versus brewing it raw can shift the sweetness, aroma, and bite in really different directions.
MugiI'm in. One fruit, two beers sounds way too fun not to taste back-to-back. I'll start with Shibugaki Ale, so you grab the Hoshigaki Lambic!
Omi Beer, a craft brewery in Otsu, Shiga, introduced "Shibugaki Ale" on Instagram. In the post, the beer is presented as another persimmon-based brew following the earlier "dried-persimmon lambic."
Although both beers use the same astringent persimmon, the approach is different. The dried-persimmon lambic concentrates sweetness by drying the fruit, while Shibugaki Ale is brewed with the persimmon itself. The brewery says it watched the brew with some nerves, wondering what the bitterness would become if the persimmon were used directly in beer.
Omi Beer describes itself as a nanobrewery in Otsu, Shiga, and it produces limited beers every month. That small-scale setup makes it well suited to experimenting with ingredients and turning the same raw material into beers with very different expressions. A side-by-side tasting of the two persimmon beers highlights just how broad fruit beer can be. The post also encourages drinkers to compare the two flavors and see for themselves how they differ.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis article is a fun one. Omi Bakushu's new release was introduced on Instagram, and it's a limited beer called Shibugaki Ale, one half of a sibling pair made from the same astringent persimmon.
MugiWait, Shibugaki Ale? That name sounds intense! I picture persimmons as sweet, so if they brew with them raw, doesn't your mouth just dry up instantly?
Hop BroThat's exactly the hook. The earlier beer was Hoshigaki Lambic, made with dried persimmon to concentrate sweetness, while this one is an ale brewed with the fruit as-is for a totally different expression.
MugiWhat even is a lambic style? That already sounds like a boss-level beer spell!
Hop BroA lambic is basically wild-yeast beer. It tends to be tart and complex, so it can catch that rich dried-persimmon sweetness in a more grown-up way.
MugiOhhh, so Shibugaki Ale is full persimmon mode. Omi Bakushu sounds like a tiny brewery lab, and I kind of love that!
Hop BroExactly. They're a nano brewery in Otsu in Shiga, doing limited batches every month, and they're really good at changing one ingredient's personality just by changing how they use it.
MugiBut what about the tannin situation? The second you say that, I feel like I've wandered into a chemistry exam!
Hop BroTannins are what create astringency, which is why I want both poured side by side. Same persimmon, but drying it versus brewing it raw can shift the sweetness, aroma, and bite in really different directions.
MugiI'm in. One fruit, two beers sounds way too fun not to taste back-to-back. I'll start with Shibugaki Ale, so you grab the Hoshigaki Lambic!
