Noroshi Brewing releases "#039 Noroshi Saison" with hinoki and nezuko filter plates
Noroshi Brewing, a brewery in the Otaka-no-Mori area of Nagareyama City, Chiba Prefecture, has released its new beer, "#039 Noroshi Saison." Brewed using hinoki and nezuko filter plates in the lauter process, it features aromas reminiscent of white pepper and lemongrass, along with a dry finish.
Hop BroToday I want to talk about a new release from Noroshi Brewing in Otaka-no-Mori, Chiba: #039 Noroshi Saison.
MugiWhoa, #039 Noroshi Saison comes with a number! That sounds like some kind of secret weapon, and it makes me excited!
Hop BroIt's designed in a way that's true to the Saison style: 5.0% ABV, 24 IBU, and 2.6 to 2.7 vol of CO2, so it's a nicely balanced beer that's easy to drink.
MugiWhat's IBU? Does a bigger number mean more bitterness? This is starting to feel like a science experiment, and I'm a little confused!
Hop BroPut simply, it's a guideline for bitterness. This one has a gentle bitterness, and by combining Pilsner, Wheat, Vienna, and Sour malt, the mouthfeel stays light.
MugiOhhh! And they used hinoki and nezuko filter plates too, so does the woody aroma get transferred into the beer?
Hop BroExactly. It's an idea that changes the beer's character through the process rather than by adding ingredients, and the key point is the lauter-process tweak. It's also interesting that it was inspired by Historical Brewing in Northern Europe.
MugiWow, that must smell amazing! White pepper and lemongrass sound so refreshing, almost like a dish rather than a beer!
Hop BroThe tasting notes also mention clove and hay-like nuances, and the dry finish lingers in a really nice way. The herbal hops are working well too.
MugiAnd it connects with Nagareyama's fruit and agricultural products too, so that DrinkLocal attitude is really cool! Getting to drink something like this nearby is the best!
Hop BroIt would be great to taste the whole story at the brewery's taproom. This is definitely a must-drink for saison fans, and it makes me want to raise a glass right now.
MugiYeah, yeah! My throat is already getting restless, and this feels like the one for tonight's drink!
Noroshi Brewing, based in Otaka-no-Mori, Nagareyama, Chiba, has released its flagship standard beer, "#039 Noroshi Saison." On its official Instagram, the brewery introduced this saison as a new release, and the key point in this batch is that hinoki and nezuko filter plates were used in the lauter process.
Rather than adding ingredients, this approach is an attempt to explore new character by changing what the beer touches during the process. The brewery also says it drew inspiration from Historical Brewing in Northern Europe, and by incorporating wood and natural materials, it reflects Noroshi Brewing's own spirit of "learning from the past to create the new." In Nagareyama, the direction of connecting local ingredients with brewing techniques also aligns with the brewery's "DrinkLocal" philosophy.
The beer is designed as a Saison, with 5.0% ABV, 24 IBU, and CO2 at 2.6 to 2.7 vol. The malts used are Pilsner, Wheat, Vienna, and Sour, and the hops are Strisselspalt and Aramis. According to the tasting notes, aromas of white pepper, lemongrass, clove, and hay are layered with the soft sweetness of the grain and herbal hops, while the finish is dry, with a light acidity and gentle bitterness that linger.
Noroshi Brewing is also known for making beers that incorporate fruit and agricultural products from Nagareyama. Its taproom is also located in the Otaka-no-Mori area, offering the pleasure of sipping a glass while knowing the background of how it was brewed. This "#039 Noroshi Saison" is likely to draw attention as a beer that shows the current state of place-based brewing, and not only for saison fans but also for anyone who wants to compare differences in ingredients and process.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday I want to talk about a new release from Noroshi Brewing in Otaka-no-Mori, Chiba: #039 Noroshi Saison.
MugiWhoa, #039 Noroshi Saison comes with a number! That sounds like some kind of secret weapon, and it makes me excited!
Hop BroIt's designed in a way that's true to the Saison style: 5.0% ABV, 24 IBU, and 2.6 to 2.7 vol of CO2, so it's a nicely balanced beer that's easy to drink.
MugiWhat's IBU? Does a bigger number mean more bitterness? This is starting to feel like a science experiment, and I'm a little confused!
Hop BroPut simply, it's a guideline for bitterness. This one has a gentle bitterness, and by combining Pilsner, Wheat, Vienna, and Sour malt, the mouthfeel stays light.
MugiOhhh! And they used hinoki and nezuko filter plates too, so does the woody aroma get transferred into the beer?
Hop BroExactly. It's an idea that changes the beer's character through the process rather than by adding ingredients, and the key point is the lauter-process tweak. It's also interesting that it was inspired by Historical Brewing in Northern Europe.
MugiWow, that must smell amazing! White pepper and lemongrass sound so refreshing, almost like a dish rather than a beer!
Hop BroThe tasting notes also mention clove and hay-like nuances, and the dry finish lingers in a really nice way. The herbal hops are working well too.
MugiAnd it connects with Nagareyama's fruit and agricultural products too, so that DrinkLocal attitude is really cool! Getting to drink something like this nearby is the best!
Hop BroIt would be great to taste the whole story at the brewery's taproom. This is definitely a must-drink for saison fans, and it makes me want to raise a glass right now.
MugiYeah, yeah! My throat is already getting restless, and this feels like the one for tonight's drink!
