RACINES MICRO BREWERY Introduces Seasonal Limited 'Yuzu HAZY IPA'
In an Instagram post from RACINES MICRO BREWERY, the seasonal beer 'Yuzu HAZY IPA' was introduced. This HAZY IPA uses yellow yuzu from Nishimera Village in Miyazaki Prefecture, making it a seasonal release that reflects the brewery's Tokyo Aoyama-based approach of offering 'a glass to enjoy with food.'
Hop BroToday I just can't stop thinking about talking about RACINES MICRO BREWERY's seasonal limited Yuzu HAZY IPA.
MugiWait, Yuzu HAZY IPA already sounds so refreshing. What kind of beer is it?
Hop BroIt's a HAZY IPA at 5.5% ABV, designed to bring out yuzu aroma and juiciness.
MugiWhat is HAZY, anyway? It's not just cloudy, right?
Hop BroGood question. HAZY's appeal is its soft mouthfeel, and it's an IPA you can drink in a fruitier way instead of just leaning hard on bitterness.
MugiWow! And the article says it uses yellow yuzu from Nishimera Village in Miyazaki, so they're serious about the source too!
Hop BroExactly. Compared with last year's version, they've increased the amount of yuzu used, boosting both aroma and fruitiness with both peel and flesh.
MugiUsing both peel and flesh is basically full-throttle yuzu! The glass must smell amazing before you even drink it!
Hop BroThe trick is to catch the aroma in the first few sips. It's best when you feel the top notes before the temperature rises.
MugiNow that you say that, there's no way around it. Let's go to RACINES AOYAMA and have a glass with food right now!
RACINES MICRO BREWERY announced its seasonal beer 'Yuzu HAZY IPA' on Instagram. As the post title also suggests, the star of this release is a HAZY IPA that makes full use of yuzu.
According to the brewery's public information, this beer was created from a project that uses yellow yuzu from Nishimera Village in Miyazaki Prefecture, including fruit that does not meet standard specifications. The design emphasizes yuzu aroma and juiciness. It is a HAZY IPA with an alcohol content of 5.5%. Compared with last year's version, the amount of yuzu used has been increased, and both peel and flesh are used to enhance the fruit character. By layering hop-derived citrus aroma with a soft mouthfeel, the beer is designed to offer a drinking experience that is not defined by bitterness alone.
RACINES MICRO BREWERY is attached to RACINES AOYAMA in Tokyo, and it designs its beers with the restaurant-serving experience in mind. With a focus on pairing well with food and a willingness to incorporate seasonal ingredients and local produce, that philosophy is consistently reflected in this Yuzu HAZY IPA as well. If you want to enjoy the aroma as it rises, the best way to drink it is to take the first few sips before the temperature rises too much, catch the yuzu top notes, and then follow with the rounded character typical of a HAZY IPA.
More details can be confirmed through the original post on Instagram and the brewery's public information.
- Instagram post: https://www.instagram.com/p/DV4fSSZEoQP/
- Brewery location information: https://racines-aoyama.com/
- Product details (official announcement): https://prtimes.jp/main/html/rd/p/000000045.000085319.html
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I just can't stop thinking about talking about RACINES MICRO BREWERY's seasonal limited Yuzu HAZY IPA.
MugiWait, Yuzu HAZY IPA already sounds so refreshing. What kind of beer is it?
Hop BroIt's a HAZY IPA at 5.5% ABV, designed to bring out yuzu aroma and juiciness.
MugiWhat is HAZY, anyway? It's not just cloudy, right?
Hop BroGood question. HAZY's appeal is its soft mouthfeel, and it's an IPA you can drink in a fruitier way instead of just leaning hard on bitterness.
MugiWow! And the article says it uses yellow yuzu from Nishimera Village in Miyazaki, so they're serious about the source too!
Hop BroExactly. Compared with last year's version, they've increased the amount of yuzu used, boosting both aroma and fruitiness with both peel and flesh.
MugiUsing both peel and flesh is basically full-throttle yuzu! The glass must smell amazing before you even drink it!
Hop BroThe trick is to catch the aroma in the first few sips. It's best when you feel the top notes before the temperature rises.
MugiNow that you say that, there's no way around it. Let's go to RACINES AOYAMA and have a glass with food right now!