And Beer begins rolling out Andy-designed West Coast IPA
And Beer is rolling out a West Coast IPA built from a recipe created by brewer Andy. At 6.8% ABV and 80 IBU, the beer draws on the bold, high-IBU West Coast IPAs he used to drink in Seattle, while aiming for a malt-forward, hop-defined finish.
Hop BroYou’ve got to hear this: And Beer is rolling out a West Coast IPA made from a recipe by their brewing staffer Andy, and that alone is a strong hook.
MugiWhat! A staff-created beer? A pint designed by Andy sounds like the secret fan-favorite item on a menu!
Hop BroAnd it’s ABV 6.8% with IBU 80, so it’s a properly bitter build. The idea starts from the bold high-IBU beers Andy knew in Seattle.
MugiThat number already sounds intense! What is IBU? Is that like a final boss meter for bitterness?
Hop BroPretty much, yeah. It’s a bitterness guideline, but the smart part here is that the malt body keeps it from being harsh for no reason.
MugiOhh, so it’s not just bitterness punching me in the face! Malt body and depth means more toasty, bready richness, right?
Hop BroExactly. It uses Maris Otter and pale malt as the base, then Munich and aroma malt to push it toward a deep amber color.
MugiHold on, that turned into a spell chant fast. What is Maris Otter? Please tell me it’s malt and not a magical woodland creature.
Hop BroIt’s malt, not a forest pet. It brings a nice biscuit-like note, and then Chinook, Columbus, and Simcoe layer in pine and citrus notes that sound great together.
MugiPine resin sounds like a walk through the woods, but with grapefruit on top? That actually sounds delicious. A crisp, peppery finish would crush on a hot day.
Hop BroIt’s being released step by step at the Koenji, Asagaya, and Yamanashi taprooms, and it ends when it sells out. That kind of limited new release really makes me want the real taproom version.
MugiThen we need to move fast! If the malt keeps showing up while the hops stay sharp, I want a pint right now. Hop bro, keep talking, but hand me the glass first!
And Beer is rolling out a new West Coast IPA built from a recipe developed by brewer Andy. The beer clocks in at 6.8% ABV and 80 IBU, and the brewery says it was shaped by Andy's memories of the bold, high-IBU West Coast IPAs he used to drink in Seattle.
Recipe details
The malt bill starts with Maris Otter and Pale Malt, then adds Munich and Aromatic malt for extra depth. Chinook and Columbus are used in the boil for spicy, resinous, peppery and grapefruit-like notes, while Simcoe is added on the aroma side to bring in a moderate citrus lift and keep the beer approachable. The finished beer pours a deep amber color and leaves a persistent malt character on the palate.
Brewery context
Founded in 2017 in Koenji, Tokyo, And Beer now brews in Katsunuma, Yamanashi, and operates three directly managed taprooms. This release is being introduced sequentially across those taprooms, with sales ending once it sells out.
Availability
Kegs for business customers are also available through the brewery's B2B EC channel.
Reference: Instagram post / And Beer official site
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroYou’ve got to hear this: And Beer is rolling out a West Coast IPA made from a recipe by their brewing staffer Andy, and that alone is a strong hook.
MugiWhat! A staff-created beer? A pint designed by Andy sounds like the secret fan-favorite item on a menu!
Hop BroAnd it’s ABV 6.8% with IBU 80, so it’s a properly bitter build. The idea starts from the bold high-IBU beers Andy knew in Seattle.
MugiThat number already sounds intense! What is IBU? Is that like a final boss meter for bitterness?
Hop BroPretty much, yeah. It’s a bitterness guideline, but the smart part here is that the malt body keeps it from being harsh for no reason.
MugiOhh, so it’s not just bitterness punching me in the face! Malt body and depth means more toasty, bready richness, right?
Hop BroExactly. It uses Maris Otter and pale malt as the base, then Munich and aroma malt to push it toward a deep amber color.
MugiHold on, that turned into a spell chant fast. What is Maris Otter? Please tell me it’s malt and not a magical woodland creature.
Hop BroIt’s malt, not a forest pet. It brings a nice biscuit-like note, and then Chinook, Columbus, and Simcoe layer in pine and citrus notes that sound great together.
MugiPine resin sounds like a walk through the woods, but with grapefruit on top? That actually sounds delicious. A crisp, peppery finish would crush on a hot day.
Hop BroIt’s being released step by step at the Koenji, Asagaya, and Yamanashi taprooms, and it ends when it sells out. That kind of limited new release really makes me want the real taproom version.
MugiThen we need to move fast! If the malt keeps showing up while the hops stay sharp, I want a pint right now. Hop bro, keep talking, but hand me the glass first!
