Koti Brewery's Draft Collaboration "Masamoto Yeast Ver." to Be Poured at a 10th Anniversary Event on May 31
The collaboration beer "Masamoto Yeast Ver." made by Koti Brewery in Bizen City, Okayama Prefecture, will be served on draft at its 10th anniversary event on May 31. For this brewery, which usually focuses on bottles, it looks like a rare chance to taste it on tap.
Hop BroThe star of this one is Masamoto Yeast Ver. by Koti Brewery in Bizen, Okayama.
MugiWhoa, just the name "Yeast Ver." is already making me curious. What is it?
Hop BroWell, it’s a collaboration beer brewed with homemade yeast for bread.
MugiBeer made with bread yeast? That sounds like some kind of flavor super combo.
Hop BroAnd they brewed it at the beginning of the year, giving it about two months of fermentation.
MugiWhoa, that long? So when it was bottled in March, it was still aging in the bottle, right?
Hop BroExactly. Koti Brewery is known for fermentation with natural yeast collected from the air.
MugiOhhh! And usually it’s mostly bottled, so draft is a rare format, right?
Hop BroThat’s right. At the May 31 10th anniversary special, they’re planning to pour it on draft in addition to bottles.
MugiWow, I want to go! And with Senoo-san there, it sounds like the food talk will be lively too.
Hop BroPlus, former Hitomi Winery head brewer Ishimoto-san will be there, so having wine and bread too is a pretty great setup.
MugiAt this point, I want to spend the whole two-session event drinking and eating plenty, and end with a toast together.
Koti Brewery continues to make beer with natural yeast in the mountains of Bizen City, Okayama Prefecture. That collaboration beer will make an appearance at a special 10th anniversary event held on Sunday, May 31.
In this post, it was announced that Koti Brewery had been asked to brew a "Masamoto original beer." The project used homemade yeast for bread, was brewed at the start of the year, and after about two months of fermentation was bottled in March. At the time of the post, it was aging in the bottle, with completion planned for mid-May. In addition to bottles, draft servings will also be available.
Koti Brewery is known for fermenting with natural yeast collected from the air and then continuing maturation in the bottle. The brewery usually distributes its beers in bottles, and draft service is described as a rare format. With the natural environment of Bizen, Okayama as its backdrop, the brewery's approach is distinctive in the way it lets you enjoy the work of yeast and the changes that come with aging.
On the day of the event, Koti Brewery's Senoo-san is also scheduled to attend. In addition, Ishimoto-san, the former head brewer at Hitomi Winery and now preparing to launch Himeko Brewing in Nagano, has been invited, and the event will be held with wine and bread as part of the lineup. The event will be split into two sessions: Session 1 from 13:00 to 15:00, and Session 2 from 16:00 to 18:00. It looks like a place where you can check out Koti Brewery's new effort together with food.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe star of this one is Masamoto Yeast Ver. by Koti Brewery in Bizen, Okayama.
MugiWhoa, just the name "Yeast Ver." is already making me curious. What is it?
Hop BroWell, it’s a collaboration beer brewed with homemade yeast for bread.
MugiBeer made with bread yeast? That sounds like some kind of flavor super combo.
Hop BroAnd they brewed it at the beginning of the year, giving it about two months of fermentation.
MugiWhoa, that long? So when it was bottled in March, it was still aging in the bottle, right?
Hop BroExactly. Koti Brewery is known for fermentation with natural yeast collected from the air.
MugiOhhh! And usually it’s mostly bottled, so draft is a rare format, right?
Hop BroThat’s right. At the May 31 10th anniversary special, they’re planning to pour it on draft in addition to bottles.
MugiWow, I want to go! And with Senoo-san there, it sounds like the food talk will be lively too.
Hop BroPlus, former Hitomi Winery head brewer Ishimoto-san will be there, so having wine and bread too is a pretty great setup.
MugiAt this point, I want to spend the whole two-session event drinking and eating plenty, and end with a toast together.
