Onomichi Brewery is fermenting its Cucumber Saison, now in its sixth batch
Onomichi Brewery in Hiroshima’s Onomichi City is fermenting its Cucumber Saison, brewed with local cucumbers. The brewery says the beer changes in flavor and aroma depending on when you drink it, making this sixth batch especially worth watching.
Hop BroOnomichi Brewery has Cucumber Saison fermenting right now, and this is exactly the kind of update that makes it feel like summer.
MugiWait, a cucumber beer!? That sounds like a salad jumped straight into a pint glass!
Hop BroOnomichi Brewery is a brewpub built inside a 130-year-old storehouse, and they are really good at turning local ingredients into beer.
MugiNo way, that is Made in Onomichi energy for real. I would be hyped to stop there mid-walk.
Hop BroAnd the style is a saison style, originally meant as an easy-drinking beer for farm work breaks in summer.
MugiHold on, now you sound fancy again. Yeast-driven aroma makes my brain float away a little!
Hop BroIn plain terms, that means spicy and fruity notes from fermentation. Early on those lead, and later it opens into melon-like richness.
MugiWhat! So it can start with pickle-like aromas and end up melon-ish? That is way too dramatic for one cucumber.
Hop BroAnd this is already the sixth annual batch, so the idea of flavor and aroma changing over time is probably really dialed in.
MugiIf one beer changes by timing, I kind of want to do a fermentation follow-up like it is my favorite idol's growth arc.
Hop BroPlus they also have Onomichi Ale and Lime Gose, so a side-by-side tasting would probably make the whole town taste better.
MugiThat seals it. As a perfect walking beer, this sounds too good, and now I want to try it right when I can catch those aroma shifts.
Onomichi Brewery is a brewpub in Kubo, Onomichi, Hiroshima. The brewery operates inside a renovated 130-year-old kura and makes craft beer with local agricultural and marine ingredients, presenting its beers as truly "Made in Onomichi."
The Instagram post highlighted the brewery’s Cucumber Saison while it is still fermenting. This is described as the sixth year, or sixth batch, of the beer. The brewery says it is a beer whose flavor and aroma can be experienced differently depending on when you drink it. On the official site, the beer is described as a saison brewed with cucumbers from Onomichi, with yeast-driven aromas when fresh and a transformation over time from pickle-like notes toward a more melon-like depth.
That time-based change is part of the appeal. Saison itself has roots in farmhouse brewing, originally made for workers to drink during breaks in the summer fields. Cucumber Saison fits that lineage well: it is refreshing after a sweaty day, but it also rewards repeat tasting as it matures. For anyone exploring Onomichi, it is the kind of beer that makes a stop at the brewpub feel tied to the city’s landscape and produce.
The tap list is not limited to this seasonal beer. Onomichi Brewery’s current lineup also includes Onomichi Ale, a light ale, and Lime Gose, a contemporary gose with a bright, crisp profile. That gives visitors a clear range: a malt-forward ale, a tart saline gose, and the signature cucumber saison, all in one stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOnomichi Brewery has Cucumber Saison fermenting right now, and this is exactly the kind of update that makes it feel like summer.
MugiWait, a cucumber beer!? That sounds like a salad jumped straight into a pint glass!
Hop BroOnomichi Brewery is a brewpub built inside a 130-year-old storehouse, and they are really good at turning local ingredients into beer.
MugiNo way, that is Made in Onomichi energy for real. I would be hyped to stop there mid-walk.
Hop BroAnd the style is a saison style, originally meant as an easy-drinking beer for farm work breaks in summer.
MugiHold on, now you sound fancy again. Yeast-driven aroma makes my brain float away a little!
Hop BroIn plain terms, that means spicy and fruity notes from fermentation. Early on those lead, and later it opens into melon-like richness.
MugiWhat! So it can start with pickle-like aromas and end up melon-ish? That is way too dramatic for one cucumber.
Hop BroAnd this is already the sixth annual batch, so the idea of flavor and aroma changing over time is probably really dialed in.
MugiIf one beer changes by timing, I kind of want to do a fermentation follow-up like it is my favorite idol's growth arc.
Hop BroPlus they also have Onomichi Ale and Lime Gose, so a side-by-side tasting would probably make the whole town taste better.
MugiThat seals it. As a perfect walking beer, this sounds too good, and now I want to try it right when I can catch those aroma shifts.
