GROUNDTAP BREWERY releases AMANATSU, its first kettle sour
GROUNDTAP BREWERY in Saijo, Ehime, has launched AMANATSU, an Orange Sour Ale made with Ehime-grown amanatsu citrus and wheat. It is the brewery's first kettle sour, with release dates set for PREP ROOM on June 4 and TAP ROOM on June 19 (planned).
Hop BroToday’s pick is GROUNDTAP BREWERY. They’ve released a new beer called “AMANATSU,” and it sounds perfect for the start of summer.
MugiWhat! That name already sounds super refreshing. AMANATSU what kind of beer is it?
Hop BroIt’s an Orange Sour Ale at 5.0% ABV. It uses amanatsu citrus and wheat from Ehime, and it’s the brewery’s first kettle sour.
MugiWait, what? First kettle sour sounds impressive, but also like I accidentally walked into a science class!
Hop BroIt sounds technical, but basically it means building the sour base early in the process. That gives the beer a softer acidity and helps the fruit character shine.
MugiOhhh, so it’s not just sour for the sake of being sour. You still get bright amanatsu flavor too?
Hop BroExactly. You get lactic acidity from fermentation, citrusy sharpness from the amanatsu, and the gentle wheat sweetness from Ehime wheat to round it out.
MugiThat balance sounds great! And Saijo is famous for Uchinuki spring water, right? Now I suddenly want to drink this at the brewery.
Hop BroThat’s the right instinct. Their brewery taproom is an all-standing space where you can look at the brewing equipment, and AMANATSU starts there on June 19. It launched at PREP ROOM on June 4, and it’s already online too.
MugiSo basically I have no excuse not to try it. A clean rainy-season beer with citrus and just enough tang? Yeah, now I really want a cold AMANATSU.
GROUNDTAP BREWERY in Saijo, Ehime has introduced a new beer called AMANATSU. The beer is an Orange Sour Ale at 5.0% ABV, brewed with Ehime-grown amanatsu citrus and Ehime-grown wheat. According to the brewery, it is their first kettle sour.
The flavor focus is on a bright citrus acidity from the amanatsu, combined with lactic acidity from fermentation. The wheat adds a soft sweetness that keeps the beer from leaning too sharply into sourness, giving it a layered but balanced profile. It is positioned as a beer that fits the humid early-summer season well.
The brewery is based in Saijo, a city known for its spring water, and its tap room sits next to the production facility. The space is described as an all-standing bar where guests can drink while looking at the brewing equipment, with around 6 to 8 beers available at a time plus light snacks. That makes it a fitting place to try a beer built around local ingredients and a clean, precise house style.
Sales begin at PREP ROOM on June 4, with TAP ROOM planned for June 19. It is already available through the online shop and business EC channel, with business sales offered as 350 ml cans and 15 L kegs. For drinkers looking for a citrus-forward sour with a local Ehime character, this is a release worth noting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s pick is GROUNDTAP BREWERY. They’ve released a new beer called “AMANATSU,” and it sounds perfect for the start of summer.
MugiWhat! That name already sounds super refreshing. AMANATSU what kind of beer is it?
Hop BroIt’s an Orange Sour Ale at 5.0% ABV. It uses amanatsu citrus and wheat from Ehime, and it’s the brewery’s first kettle sour.
MugiWait, what? First kettle sour sounds impressive, but also like I accidentally walked into a science class!
Hop BroIt sounds technical, but basically it means building the sour base early in the process. That gives the beer a softer acidity and helps the fruit character shine.
MugiOhhh, so it’s not just sour for the sake of being sour. You still get bright amanatsu flavor too?
Hop BroExactly. You get lactic acidity from fermentation, citrusy sharpness from the amanatsu, and the gentle wheat sweetness from Ehime wheat to round it out.
MugiThat balance sounds great! And Saijo is famous for Uchinuki spring water, right? Now I suddenly want to drink this at the brewery.
Hop BroThat’s the right instinct. Their brewery taproom is an all-standing space where you can look at the brewing equipment, and AMANATSU starts there on June 19. It launched at PREP ROOM on June 4, and it’s already online too.
MugiSo basically I have no excuse not to try it. A clean rainy-season beer with citrus and just enough tang? Yeah, now I really want a cold AMANATSU.
