Osaka Shibuya Beer unveils new "Gobono O-mame Weizen" made with Kishu Usui for the first time
Osaka Shibuya Beer (Fujidera, Osaka) has unveiled a new product, "Gobono O-mame Weizen," made with "Kishu Usui," a specialty of the Gobo-Hidaka region in Wakayama. The first limited release will take place on May 29 at a night market event in front of Gobo Station, with plans to expand later to local shops and the Web store.
Hop BroOsaka Shibuya Beer in Fujidera, Osaka, has come out with another interesting new release. This time it's "Gobono O-mame Weizen," packed with a specialty from the Gobo-Hidaka region of Wakayama.
MugiHuh, a bean beer!? And the name is cute too! But Weizen just gives me this vague, fluffy image~.
Hop BroThat's right, the base is a Weizen style. It often uses wheat malt, and it's a style that tends to have a soft mouthfeel and banana-like aromas.
MugiBanana-like aroma!? In beer!? Is that what they mean by a fermentation-derived aroma?
Hop BroExactly, it's an aroma created by the yeast. And this time the key point is that it uses Wakayama's Kishu Usui, a valuable bean with thin skin and firm, full flesh.
MugiWhoa, and even the harvesting is all done by hand? Wait, that's basically artisan-level bean craftsmanship!
Hop BroWhat's more, the background behind the development is great. It was a beer they had been envisioning since the volunteer team days, and it apparently came together with help from farmers, retailers, a newspaper reporter, city hall staff, and even their families.
MugiWhat a story! So it's not just the flavor, but something you can drink along with the whole local background.
Hop BroExactly. Sales begin with the first limited release on May 29 at "Ekimae Night Terrace," the night market event in front of Gobo Station.
MugiAnd if I can buy it later at shops in Gobo City or the Web store, I can keep chasing it down! I already want to go drink it right now~.
Hop BroIt's a very Osaka Shibuya Beer way of using local ingredients, and this is definitely one I'd want to check out at the first release. I'm curious how the softness of the wheat will meet the character of Kishu Usui, and it's making me want a glass tonight.
Osaka Shibuya Beer, based in Fujidera, Osaka, announced a new craft beer, "Gobono O-mame Weizen," on Instagram. Built on a Weizen base, this beer uses "Kishu Usui," a signature specialty of the Gobo-Hidaka region in Wakayama Prefecture.
In the post, the brewery introduced the beer as something it had been envisioning "since the days of the volunteer team." Kishu Usui is said to be distinguished by its thin skin and firmly packed flesh, and harvesting is done entirely by hand, relying on the eye of experienced farmers. With that valuable ingredient, and the support of farmers, retailers, a newspaper reporter, city hall staff, and family members, this beer finally took shape.
Sales begin on May 29 with a limited first run at the night market event "Ekimae Night Terrace" held in front of Gobo Station. After that, it is planned to be sold at souvenir shops and liquor stores in Gobo City, as well as through Osaka Shibuya Beer's Web store.
Osaka Shibuya Beer is known as a brewery that focuses on products that make use of local ingredients. From its brewery in Fujidera, it has now widened its reach beyond Osaka Prefecture to ingredients from Wakayama. The movement to turn local specialties into craft beer is in keeping with the brewery's style, not only expressing flavor but also conveying the background of the place of origin. It is a release that makes you want to see how the new beer's character comes through at the first sale.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOsaka Shibuya Beer in Fujidera, Osaka, has come out with another interesting new release. This time it's "Gobono O-mame Weizen," packed with a specialty from the Gobo-Hidaka region of Wakayama.
MugiHuh, a bean beer!? And the name is cute too! But Weizen just gives me this vague, fluffy image~.
Hop BroThat's right, the base is a Weizen style. It often uses wheat malt, and it's a style that tends to have a soft mouthfeel and banana-like aromas.
MugiBanana-like aroma!? In beer!? Is that what they mean by a fermentation-derived aroma?
Hop BroExactly, it's an aroma created by the yeast. And this time the key point is that it uses Wakayama's Kishu Usui, a valuable bean with thin skin and firm, full flesh.
MugiWhoa, and even the harvesting is all done by hand? Wait, that's basically artisan-level bean craftsmanship!
Hop BroWhat's more, the background behind the development is great. It was a beer they had been envisioning since the volunteer team days, and it apparently came together with help from farmers, retailers, a newspaper reporter, city hall staff, and even their families.
MugiWhat a story! So it's not just the flavor, but something you can drink along with the whole local background.
Hop BroExactly. Sales begin with the first limited release on May 29 at "Ekimae Night Terrace," the night market event in front of Gobo Station.
MugiAnd if I can buy it later at shops in Gobo City or the Web store, I can keep chasing it down! I already want to go drink it right now~.
Hop BroIt's a very Osaka Shibuya Beer way of using local ingredients, and this is definitely one I'd want to check out at the first release. I'm curious how the softness of the wheat will meet the character of Kishu Usui, and it's making me want a glass tonight.
