MAHOWBREW Announces a New Sour Saison Featuring Lemongrass and Shikuwasa Peel
MAHOWBREW, based in Naha, Okinawa, announced its new release "Don't worry be happy" on Instagram. This sour saison uses lemongrass, coriander seed, and shikuwasa peel, and its Okinawan ingredient profile and aromatic design stand out.
Hop BroMAHOWBREW announced a new sour saison on Instagram, and the title is "Don't worry be happy." Just hearing that it comes from Tsuboya in Naha, Okinawa already makes me curious about the aroma design.
MugiWhoa, sour saison already sounds so stylish! And with lemongrass and shikuwasa peel and everything, it feels like a tropical kitchen!
Hop BroExactly. The point is how they layer Okinawan ingredients. They build aroma layers with the herbal feel of lemongrass, the spice of coriander seed, and the citrus character of shikuwasa peel.
MugiHuh, coriander seed is the seed from cilantro? This is suddenly starting to sound like a cooking show!
Hop BroThat's exactly it. When you use it as an aromatic spice, the beer instantly becomes more dimensional. And because it's a sour saison, the acidity and lightness should make it go down smoothly.
MugiI see, so it's light and tart but still beautifully aromatic! That sounds perfect for a hot day or as the first beer of the night!
Hop BroMAHOWBREW also values the feel of Tsuboya, and what I like is that it has no fixed flagship so it can show a different expression every time. This one also feels true to that by putting local ingredients into the structure, not just as decoration.
MugiWait, so every release is an only-happens-once beer? The one you fall for changes every time, and that's way too deep of a rabbit hole!
Hop BroAnd the name "Don't worry be happy" is great too. It leans toward making you feel lighter even before you drink it, so it's fun from the start.
MugiI already want to drink it! I want to taste the Okinawan aroma and go refreshing with lemongrass and shikuwasa!
Hop BroAlright, it's settled. This is the kind of new release that makes you want a glass right now, so if you spot it, don't miss your chance to order it.
MugiYep, today is definitely standby for a toast! I can't wait to meet that crisp acidity and tropical aroma in a glass!
Key Points of the New Release
MAHOWBREW is a craft beer brewery located in Tsuboya, Naha City, Okinawa Prefecture. On its official website, while referring to the character of Tsuboya, known as a production area for yachimun pottery, it presents a commitment to making beers in a wide range of styles with a focus on quality. One of its defining traits is that it does not maintain a fixed flagship beer, instead delivering beers with a different expression each time.
This time, the new release announced on Instagram is titled "Don't worry be happy." From the label, one can infer a Sour Saison made with lemongrass, coriander seed, and shikuwasa peel. Sour saisons are a style that easily layers acidity and aromatic lift over the dry, lively carbonation characteristic of saisons. By adding the herbal impression of lemongrass, the spicy character of coriander seed, and the citrus outline of shikuwasa peel, this seems likely to be a beer that carefully builds layers of aroma.
MAHOWBREW has also released beers that incorporate Okinawan fruits and spices in the past. Seen in that context, this new release also suggests an approach in which local ingredients are woven into the backbone of the style rather than used as mere accents. Against the backdrop of Tsuboya's craft culture, this is a release to enjoy from the perspective of how local ingredients and beer design are connected.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMAHOWBREW announced a new sour saison on Instagram, and the title is "Don't worry be happy." Just hearing that it comes from Tsuboya in Naha, Okinawa already makes me curious about the aroma design.
MugiWhoa, sour saison already sounds so stylish! And with lemongrass and shikuwasa peel and everything, it feels like a tropical kitchen!
Hop BroExactly. The point is how they layer Okinawan ingredients. They build aroma layers with the herbal feel of lemongrass, the spice of coriander seed, and the citrus character of shikuwasa peel.
MugiHuh, coriander seed is the seed from cilantro? This is suddenly starting to sound like a cooking show!
Hop BroThat's exactly it. When you use it as an aromatic spice, the beer instantly becomes more dimensional. And because it's a sour saison, the acidity and lightness should make it go down smoothly.
MugiI see, so it's light and tart but still beautifully aromatic! That sounds perfect for a hot day or as the first beer of the night!
Hop BroMAHOWBREW also values the feel of Tsuboya, and what I like is that it has no fixed flagship so it can show a different expression every time. This one also feels true to that by putting local ingredients into the structure, not just as decoration.
MugiWait, so every release is an only-happens-once beer? The one you fall for changes every time, and that's way too deep of a rabbit hole!
Hop BroAnd the name "Don't worry be happy" is great too. It leans toward making you feel lighter even before you drink it, so it's fun from the start.
MugiI already want to drink it! I want to taste the Okinawan aroma and go refreshing with lemongrass and shikuwasa!
Hop BroAlright, it's settled. This is the kind of new release that makes you want a glass right now, so if you spot it, don't miss your chance to order it.
MugiYep, today is definitely standby for a toast! I can't wait to meet that crisp acidity and tropical aroma in a glass!
