Saiougauma taps MAHOWBREW's DDH IPA VITRIOL VII
Saiougauma, a beer pub in Sannomiya, Kobe, is featuring MAHOWBREW's VITRIOL VII as a guest beer. The Okinawa-made DDH IPA comes in at 7.5% ABV and 58 IBU, with kveik fermentation, bright tropical-fruit aroma, and a dry, crisp finish.
Hop BroAt Saiougauma in Kobe, they are pouring MAHOWBREW's VITRIOL VII as a guest tap right now.
MugiWhat! A guest IPA from Okinawa in Kobe? This beer is traveling more than I do!
Hop BroAnd it is a big-aroma DDH IPA, so the hops are layered to push the aroma way up front.
MugiWhat is that! That acronym attack just turned my brain into foam!
Hop BroDDH means double dry hopping, basically an extra hop boost after fermentation so the aroma really bursts out.
MugiOh wow! If it smells like peach and mango, that tropical fruit aroma sounds wildly unfair in the best way.
Hop BroIt also uses Kveik, a Norwegian farmhouse yeast, which lifts the fruit character while keeping the body dry and crisp.
MugiKveik? That sounds like a secret special move, not something living in beer!
Hop BroAnd at 7.5% ABV, 58 IBU, with Riwaka, Nelson Sauvin, and Citra Cryo, it is basically a hop all-star lineup built in layers.
MugiSo in normal-person language, it is juicy aroma with a snap, right? My mouth is already on standby.
Hop BroExactly, that fruity-but-dry balance makes it a pint I need now, and I am fully in drinking mode.
MugiThen it is settled! I seriously want a peach-mango pint at Saiougauma right now!
Saiougauma in Sannomiya, Kobe is highlighting VITRIOL VII from MAHOWBREW in Okinawa. The beer is a DDH IPA at 7.5% ABV and 58 IBU, and the post says it is the seventh release in an IPA series brewed with the Norwegian traditional yeast Kveik.
The recipe is hop-forward and detailed: IPA Malt and Pilsner with Dextrose, then Riwaka, Tango, Nelson Sauvin, Motueka Cryo, Citra Cryo, and Maui Nelson Kief. The brewer also adds Motueka Cryo and Citra Cryo in the whirlpool, with Tango and Nelson Sauvin Bliss in the dry hop. According to the post, the beer offers fruity aromatics that evoke peach and mango, along with a dry body and a clean, snappy finish.
As a beer pub, Saiougauma's appeal is how clearly it presents guest beers for hop-minded drinkers. By sharing the brewery, style, yeast, and hop bill, it gives a strong sense of what to expect before the first sip. For fans of expressive IPAs, this is the kind of guest beer worth paying attention to.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Saiougauma in Kobe, they are pouring MAHOWBREW's VITRIOL VII as a guest tap right now.
MugiWhat! A guest IPA from Okinawa in Kobe? This beer is traveling more than I do!
Hop BroAnd it is a big-aroma DDH IPA, so the hops are layered to push the aroma way up front.
MugiWhat is that! That acronym attack just turned my brain into foam!
Hop BroDDH means double dry hopping, basically an extra hop boost after fermentation so the aroma really bursts out.
MugiOh wow! If it smells like peach and mango, that tropical fruit aroma sounds wildly unfair in the best way.
Hop BroIt also uses Kveik, a Norwegian farmhouse yeast, which lifts the fruit character while keeping the body dry and crisp.
MugiKveik? That sounds like a secret special move, not something living in beer!
Hop BroAnd at 7.5% ABV, 58 IBU, with Riwaka, Nelson Sauvin, and Citra Cryo, it is basically a hop all-star lineup built in layers.
MugiSo in normal-person language, it is juicy aroma with a snap, right? My mouth is already on standby.
Hop BroExactly, that fruity-but-dry balance makes it a pint I need now, and I am fully in drinking mode.
MugiThen it is settled! I seriously want a peach-mango pint at Saiougauma right now!
