GROUNDTAP BREWERY Debuts AMANATSU, an Orange Sour Ale with Ehime Citrus
GROUNDTAP BREWERY in Saijo, Ehime introduced AMANATSU, an orange sour ale brewed with Ehime-grown amanatsu citrus and wheat. The beer is described as a kettle sour with bright acidity, gentle sweetness, and a bitter-citrus edge.
Hop BroI want to talk about AMANATSU's debut from GROUNDTAP BREWERY in Saijo, Ehime today. It's an orange sour ale made with amanatsu citrus and wheat, basically built for humid weather.
MugiWait, a citrus-named beer already sounds unfair. That's Ehime flexing hard, isn't it?
Hop BroAnd this is GROUNDTAP's first kettle sour. It's 5.0% ABV, easy to drink, but the acidity is properly designed.
MugiHold on, kettle sour means what exactly? You can't say that like everybody keeps a magical sour pot at home!
Hop BroHere's the simple version: they build the tartness in the brew kettle first, so it finishes bright and clean. Think of it as lemonade-like acidity layered onto beer without getting harsh.
MugiOhhh, so it's not just the fruit doing the work. You're saying lactic and citric acids are teaming up? Why does science sound delicious now?
Hop BroExactly. Fermentation brings lactic acid, the amanatsu adds citric lift, and local Ehime wheat gives a soft sweetness underneath, so it doesn't end as a one-note sour.
MugiThat sounds perfect. If it lands like bittersweet orange instead of pure face-scrunch sour, I could crush that on a hot day.
Hop BroThe brewery itself sounds great too. Their TAP ROOM sits by the brewhouse, so you can enjoy six to eight taps while looking straight at the brewing equipment, and the old cram-school PREP ROOM name is a nice touch.
Hop BroSince it's the kind of beer where the aroma really pops, I'd go for the citrus aroma before the first sip. On a humid day, this absolutely makes me want a glass.
MugiI'm done for, I want a pint right now. If I can drink AMANATSU in GROUNDTAP BREWERY's TAP ROOM, my mood is already sold!
GROUNDTAP BREWERY in Saijo, Ehime operates a TAP ROOM next to the brewery and a PREP ROOM that was once a local cram school. The TAP ROOM is set up as an all-standing beer bar where guests can watch the brewing space and enjoy a rotating lineup of 6 to 8 beers with simple snacks.
The Instagram post highlights AMANATSU. It is listed as an orange sour ale at 5.0% ABV, and it is introduced as GROUNDTAP's first kettle sour. The beer uses Ehime-grown amanatsu citrus and wheat, so the fruit character is not just an accent; it sits at the center of the recipe.
According to the post, fermentation-derived lactic acidity blends with the citric impression from amanatsu, creating a layered and richer sour profile. The beer keeps the amanatsu's trademark bittersweet, bright citrus character up front, while the Ehime wheat adds a soft, gentle sweetness that rounds out the finish. That balance keeps it from becoming a one-dimensional sour beer.
The result is a beer that fits humid weather well: crisp, citrus-forward, and easy to drink while still showing clear structure. For drinkers who want to taste how a local brewery translates regional ingredients into beer, AMANATSU is a straightforward and readable example of GROUNDTAP's approach.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about AMANATSU's debut from GROUNDTAP BREWERY in Saijo, Ehime today. It's an orange sour ale made with amanatsu citrus and wheat, basically built for humid weather.
MugiWait, a citrus-named beer already sounds unfair. That's Ehime flexing hard, isn't it?
Hop BroAnd this is GROUNDTAP's first kettle sour. It's 5.0% ABV, easy to drink, but the acidity is properly designed.
MugiHold on, kettle sour means what exactly? You can't say that like everybody keeps a magical sour pot at home!
Hop BroHere's the simple version: they build the tartness in the brew kettle first, so it finishes bright and clean. Think of it as lemonade-like acidity layered onto beer without getting harsh.
MugiOhhh, so it's not just the fruit doing the work. You're saying lactic and citric acids are teaming up? Why does science sound delicious now?
Hop BroExactly. Fermentation brings lactic acid, the amanatsu adds citric lift, and local Ehime wheat gives a soft sweetness underneath, so it doesn't end as a one-note sour.
MugiThat sounds perfect. If it lands like bittersweet orange instead of pure face-scrunch sour, I could crush that on a hot day.
Hop BroThe brewery itself sounds great too. Their TAP ROOM sits by the brewhouse, so you can enjoy six to eight taps while looking straight at the brewing equipment, and the old cram-school PREP ROOM name is a nice touch.
Hop BroSince it's the kind of beer where the aroma really pops, I'd go for the citrus aroma before the first sip. On a humid day, this absolutely makes me want a glass.
MugiI'm done for, I want a pint right now. If I can drink AMANATSU in GROUNDTAP BREWERY's TAP ROOM, my mood is already sold!
