Yeasters announces tomato-infused sour ale 'CURE TOMATO' for Aug. 22
Yeasters posted its new collaboration beer, CURE TOMATO, on Aug. 17. The 5.0% ABV sour ale uses fruit mini tomatoes and is set to go on sale on Aug. 22.
Hop BroThis is the one I wanted to bring up today: CURE TOMATO. Yeasters just announced this tomato-brewed sour ale, and it launches on August 22.
MugiWait, tomato-brewed? What is that! It sounds like a salad just cannonballed straight into a pint glass!
Hop BroThat is exactly why it stands out. It uses fruit mini tomatoes grown by Mao, a farmer in Higashikagura, and it came from a collaboration between ugo and Mao Vege.
MugiHuh, nice! But when I hear sour ale, I picture super tart beer. Is this one a face-scruncher too?
Hop BroNot really. The acidity is restrained, and it layers herbal citrus notes from the hops over the tomato's gentle savory character.
MugiHold on, hop aroma? You just switched into beer-wizard mode. So basically my nose gets excited before my mouth does?
Hop BroExactly. Think of it as the main aromatic character. You get grassy and citrusy impressions that play nicely with the tomato's fresh green nuance.
MugiOhhh, and ABV 5.0% sounds pretty approachable too. If it's light and crisp, that feels perfect for late summer.
Hop BroThat is the idea. At Freehouse-THE YEAST in Asahikawa, a guest beer like this would really shine, especially if you want to sit down and pay attention to its balance.
MugiPair it with light appetizers or herby dishes, watch the flavor shift with temperature, and now I'm done for. We both want a glass immediately.
Yeasters' "CURE TOMATO" is a collaboration with ugo and Mao Vege, built around fruit mini tomatoes grown in Higashikagura, Hokkaido. The beer is a 5.0% ABV sour ale scheduled for release on Aug. 22. A launch is planned at ugo on Aug. 22-23, with B2B sales also starting on Aug. 22.
According to the post, the flavor leans into gentle tomato umami, fresh green notes, and herbal, citrusy hop aromatics. The acidity is kept soft, and the finish is described as clean and light. That makes it easy to imagine as a beer for late-summer drinking, especially for fans who like sour ales with a savory edge rather than sharp tartness.
For a beer pub like Freehouse-THE YEAST in Asahikawa, this is the kind of guest beer that fits a thoughtful draft lineup: distinctive, but still food-friendly. It should pair well with light starters or herb-driven dishes, where the tomato character can sit alongside the food instead of overpowering it.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis is the one I wanted to bring up today: CURE TOMATO. Yeasters just announced this tomato-brewed sour ale, and it launches on August 22.
MugiWait, tomato-brewed? What is that! It sounds like a salad just cannonballed straight into a pint glass!
Hop BroThat is exactly why it stands out. It uses fruit mini tomatoes grown by Mao, a farmer in Higashikagura, and it came from a collaboration between ugo and Mao Vege.
MugiHuh, nice! But when I hear sour ale, I picture super tart beer. Is this one a face-scruncher too?
Hop BroNot really. The acidity is restrained, and it layers herbal citrus notes from the hops over the tomato's gentle savory character.
MugiHold on, hop aroma? You just switched into beer-wizard mode. So basically my nose gets excited before my mouth does?
Hop BroExactly. Think of it as the main aromatic character. You get grassy and citrusy impressions that play nicely with the tomato's fresh green nuance.
MugiOhhh, and ABV 5.0% sounds pretty approachable too. If it's light and crisp, that feels perfect for late summer.
Hop BroThat is the idea. At Freehouse-THE YEAST in Asahikawa, a guest beer like this would really shine, especially if you want to sit down and pay attention to its balance.
MugiPair it with light appetizers or herby dishes, watch the flavor shift with temperature, and now I'm done for. We both want a glass immediately.
