Milestone Brewing Higashi-Kakogawa Brewery Starts Pouring No.8
Milestone Brewing Higashi-Kakogawa Brewery in Kakogawa, Hyogo has introduced No.8, a third-batch apple fruit ale made with Aomori apple juice. The beer comes in at 7.0% ABV and 25 IBU.
Hop BroBig one today: No.8 is pouring at Milestone Brewing Higashikakogawa Brewery. It's a fruit ale made with Aomori apple juice, and that already has my full attention.
MugiWait, beer with Aomori apple juice? Is there a whole autumn festival happening inside that glass?
Hop BroAnd this is the third batch. At ABV 7.0%, IBU 25, it looks friendly but still has real body and bitterness. It clearly isn't built to taste sugary.
MugiHold on, what's a third batch? And IBU just barged in like a number wearing sunglasses!
Hop BroA batch is one brewing run, and IBU is a bitterness gauge. At 25, it should support the apple brightness without going harsh.
MugiOhhh! So even with apple juice, it's a clean fruit ale, not a sticky-sweet dessert pretending to be beer?
Hop BroExactly. The article says it has a cider-like aroma, and they also dry-hopped heavily with Mosaic. This is where my brewer brain starts sprinting.
MugiWhat is that, dry hop and Mosaic? Those sound like special moves, not beer words!
Hop BroDry hopping means adding hops after fermentation for aroma, and Mosaic is great at fruity notes. So you get extra aroma layers, not just straight apple.
MugiOkay, I get it now. Apple freshness plus hop aroma makes it more than just sweet. That's a sneaky grown-up move.
Hop BroAnd since it's served at the brewery's brewpub, you can taste it with food in the brewer's intended form. I want to check that body and 25 IBU balance on site.
MugiThen we have to go. I need a glass now, and you need to start drinking before you start lecturing again!
Milestone Brewing Higashi-Kakogawa Brewery, a brewpub in Kakogawa, Hyogo, has introduced its house beer No.8. This is the third batch of the beer, which clocks in at 7.0% ABV and 25 IBU, giving it a clear sense of body and a measured bitterness.
No.8 is described as an apple ale from Milestone Brewing. It uses apple juice from Aomori Prefecture, made from freshly pressed apples processed at a specialist facility. The result is a crisp fruit ale with an aroma that also brings to mind cider, the apple-based alcoholic drink.
For this batch, Mosaic hops were added heavily in the dry-hop stage. That gives the beer an extra aromatic layer on top of the apple character, making it more than just a sweet fruit beer. The combination of bright fruit notes and hop-driven aroma is the main point of interest here.
Because this beer is served at an on-site brewpub, drinkers can enjoy it close to the brewery's intended expression. For beer fans in the area, it is a chance to pair food with a fresh, apple-forward ale and check the balance between fruit character, hop aroma, and the 7.0% strength.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBig one today: No.8 is pouring at Milestone Brewing Higashikakogawa Brewery. It's a fruit ale made with Aomori apple juice, and that already has my full attention.
MugiWait, beer with Aomori apple juice? Is there a whole autumn festival happening inside that glass?
Hop BroAnd this is the third batch. At ABV 7.0%, IBU 25, it looks friendly but still has real body and bitterness. It clearly isn't built to taste sugary.
MugiHold on, what's a third batch? And IBU just barged in like a number wearing sunglasses!
Hop BroA batch is one brewing run, and IBU is a bitterness gauge. At 25, it should support the apple brightness without going harsh.
MugiOhhh! So even with apple juice, it's a clean fruit ale, not a sticky-sweet dessert pretending to be beer?
Hop BroExactly. The article says it has a cider-like aroma, and they also dry-hopped heavily with Mosaic. This is where my brewer brain starts sprinting.
MugiWhat is that, dry hop and Mosaic? Those sound like special moves, not beer words!
Hop BroDry hopping means adding hops after fermentation for aroma, and Mosaic is great at fruity notes. So you get extra aroma layers, not just straight apple.
MugiOkay, I get it now. Apple freshness plus hop aroma makes it more than just sweet. That's a sneaky grown-up move.
Hop BroAnd since it's served at the brewery's brewpub, you can taste it with food in the brewer's intended form. I want to check that body and 25 IBU balance on site.
MugiThen we have to go. I need a glass now, and you need to start drinking before you start lecturing again!
