Repubrew Mishima Slider House 24 Taps adds Barrel Fermentation Nitro Oat Milk Latte With Nutella
Repubrew Mishima Slider House 24 Taps in Mishima, Shizuoka, is pouring guest beer “Barrel Fermentation Nitro Oat Milk Latte With Nutella.” The beer combines barrel fermentation, nitro service, coffee, and Nutella for a dessert-like profile.
Hop BroMishima just got a serious curiosity. A fully loaded beer has shown up at Repubrew Mishima Slider House 24taps.
MugiWait, that already sounds enormous. That title is absurd. What kind of beer is this!?
Hop BroIt’s called “Barrel Fermentation Nitro Oats Milk Latte With Nutella.” It’s a Repubrew guest beer built on a wheat-and-oat heavy pale ale base.
MugiWhat is that, a spell? The second you said barrel fermentation, my brain climbed into the keg and hid.
Hop BroIt just means the beer ferments in a whiskey barrel, so it picks up a soft barrel note. And with nitro service, the bubbles get super fine, almost like a latte.
MugiOhhh, so it actually drinks café-smooth? And a Nutella beer idea is wild. Breakfast and beer just shook hands.
Hop BroExactly. Lactose adds creamy sweetness, Nutella brings nutty toastiness, and coffee from Numazu’s Chatora Coffee is steeped in for aroma. That creates the dessert-like profile.
MugiCoffee too? Then is it super heavy? ABV 5.0% sounds approachable, but what about the bitterness?
Hop BroIBU 22.9, so the bitterness stays gentle. It pours a hazy pale gold, starts crisp, then opens into coffee and sweet roast as it warms up.
MugiA beer with different stages, fancy. And great with blue cheese? That is dangerously convincing.
Hop BroChocolate, cheese mousse, cheesecake, mixed nuts, sandwiches, even croissants all make sense with it. At a 24-tap pub, it feels like a slow food pairing I’d absolutely order.
MugiI’m fully in. If I find it in Mishima, I’m starting with that first fresh pour right away. You can stand next to me and keep the barrel lecture short!
Repubrew Mishima Slider House 24 Taps in Ichi-bancho, Mishima City, Shizuoka, is featuring the guest beer “Barrel Fermentation Nitro Oat Milk Latte With Nutella” from Repubrew. As the long name suggests, this beer is built around the idea of adding everything at once, like an over-customized cafe drink translated into craft beer.
The base is a pale ale brewed with wheat and oats making up more than 50% of the grist. Lactose adds a creamy sweetness, while Nutella contributes a nutty, chocolate-like aroma. The beer is then fermented in whisky barrels, and after fermentation it is infused with beans from Numazu’s Chatra Coffee to draw out a cold-brew-like coffee character. Nitro service gives it a very fine, smooth foam and a latte-like mouthfeel.
In the glass, it shows a slightly hazy pale-gold appearance with restrained bitterness. At 5.0% ABV and 22.9 IBU, it stays approachable, opening up as it warms: first crisp and then increasingly expressive in coffee aroma and sweet roasted notes. It pairs well with chocolate, cheese mousse, cheesecake, and blue cheese, and also works with mixed nuts, sandwiches, or croissants. It is a guest beer that suits the venue’s multi-tap setup and a slower, food-friendly drinking session.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMishima just got a serious curiosity. A fully loaded beer has shown up at Repubrew Mishima Slider House 24taps.
MugiWait, that already sounds enormous. That title is absurd. What kind of beer is this!?
Hop BroIt’s called “Barrel Fermentation Nitro Oats Milk Latte With Nutella.” It’s a Repubrew guest beer built on a wheat-and-oat heavy pale ale base.
MugiWhat is that, a spell? The second you said barrel fermentation, my brain climbed into the keg and hid.
Hop BroIt just means the beer ferments in a whiskey barrel, so it picks up a soft barrel note. And with nitro service, the bubbles get super fine, almost like a latte.
MugiOhhh, so it actually drinks café-smooth? And a Nutella beer idea is wild. Breakfast and beer just shook hands.
Hop BroExactly. Lactose adds creamy sweetness, Nutella brings nutty toastiness, and coffee from Numazu’s Chatora Coffee is steeped in for aroma. That creates the dessert-like profile.
MugiCoffee too? Then is it super heavy? ABV 5.0% sounds approachable, but what about the bitterness?
Hop BroIBU 22.9, so the bitterness stays gentle. It pours a hazy pale gold, starts crisp, then opens into coffee and sweet roast as it warms up.
MugiA beer with different stages, fancy. And great with blue cheese? That is dangerously convincing.
Hop BroChocolate, cheese mousse, cheesecake, mixed nuts, sandwiches, even croissants all make sense with it. At a 24-tap pub, it feels like a slow food pairing I’d absolutely order.
MugiI’m fully in. If I find it in Mishima, I’m starting with that first fresh pour right away. You can stand next to me and keep the barrel lecture short!
