Brasserie LUPURON's Pinot Noir Red arrives at BEER BAR Bitter
BEER BAR Bitter in Tsukudocho, Shinjuku-ku, Tokyo has added Brasserie LUPURON's `Pinot Noir Red` as a guest beer. Made with Pinot Noir pomace from Asahidai in Niki, Hokkaido, it is described as offering red-fruit aromatics and a soft, fruit-forward character.
Hop BroThere’s a good one in Iidabashi right now: BEER BAR Bitter just tapped Brasserie LUPURON’s Pinot Noir Red as a guest beer.
MugiWait, what! That name sounds like wine already. Is it beer or wine, exactly?
Hop BroThat’s the fun part. It’s a beer-grape fermented drink style that layers grape character onto wort and plays right on the border between the two.
MugiA beer-grape what now? And the article says Pinot Noir marc like I’m supposed to know that spell!
Hop BroMarc is basically grape skins and pressed solids left from winemaking. This one uses Pinot Noir from Asahidai, Niki in Hokkaido and steeps it into the wort.
MugiOhhh! So is it like red wine in disguise? Because that red-berry aroma part already sounds way too fancy for me to act normal.
Hop BroNot straight-up wine, more like soft cherry-like fruit and a gentle texture. And since it’s finished with spontaneous fermentation, the aroma can get extra layered.
MugiSpontaneous fermentation!? That suddenly sounds wildly outdoorsy. So it’s basically letting the yeast do its thing?
Hop BroPretty much. You get complexity that isn’t over-designed, plus a wine-like nuance. But the smart part is that it still drinks like craft beer instead of turning into a wine copy.
MugiAnd BEER BAR Bitter already does Belgian beer plus Japanese, German, and Irish stuff, right? So a pour that sits between beer and wine must really stand out there.
Hop BroExactly. With their rotating three draft beers and seasonal specials, a guest like this really hits. If you want a calm drink around Iidabashi, it feels like the pour to catch now.
MugiNow I absolutely want it. I’m not promising I’ll stop at one, so let’s just toast with Pinot Noir Red first and deal with the consequences later!
BEER BAR Bitter in Tsukudocho, Shinjuku-ku, Tokyo is now pouring Brasserie LUPURON's grape-fermented beer `Pinot Noir Red`. The bar focuses on Belgian beer, while also stocking beers from Japan, Germany, and Ireland. It also offers three rotating draft beers each week and seasonal special releases.
`Pinot Noir Red` is made by steeping Pinot Noir pomace from Asahidai, Niki-cho, Hokkaido in wort and letting it ferment naturally. The beer is said to show charming aromas of red fruit, a light cherry-like fruitiness, and a gentle finish. It sits close to wine in tone, but remains a beer at heart.
Within Bitter's broad lineup of Belgian-influenced classics and rotating guest pours, this is the kind of beer that expands the range of what a pub pour can be. For drinkers around Iidabashi who want something a little more contemplative than an ordinary pint, it is a fitting addition to the list.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a good one in Iidabashi right now: BEER BAR Bitter just tapped Brasserie LUPURON’s Pinot Noir Red as a guest beer.
MugiWait, what! That name sounds like wine already. Is it beer or wine, exactly?
Hop BroThat’s the fun part. It’s a beer-grape fermented drink style that layers grape character onto wort and plays right on the border between the two.
MugiA beer-grape what now? And the article says Pinot Noir marc like I’m supposed to know that spell!
Hop BroMarc is basically grape skins and pressed solids left from winemaking. This one uses Pinot Noir from Asahidai, Niki in Hokkaido and steeps it into the wort.
MugiOhhh! So is it like red wine in disguise? Because that red-berry aroma part already sounds way too fancy for me to act normal.
Hop BroNot straight-up wine, more like soft cherry-like fruit and a gentle texture. And since it’s finished with spontaneous fermentation, the aroma can get extra layered.
MugiSpontaneous fermentation!? That suddenly sounds wildly outdoorsy. So it’s basically letting the yeast do its thing?
Hop BroPretty much. You get complexity that isn’t over-designed, plus a wine-like nuance. But the smart part is that it still drinks like craft beer instead of turning into a wine copy.
MugiAnd BEER BAR Bitter already does Belgian beer plus Japanese, German, and Irish stuff, right? So a pour that sits between beer and wine must really stand out there.
Hop BroExactly. With their rotating three draft beers and seasonal specials, a guest like this really hits. If you want a calm drink around Iidabashi, it feels like the pour to catch now.
MugiNow I absolutely want it. I’m not promising I’ll stop at one, so let’s just toast with Pinot Noir Red first and deal with the consequences later!
