Introducing MAHOWBREW's 'Nidhogg Luchuensis' at Saiouguma in Sannomiya
Kobe's Sannomiya beer pub "Saiouguma" introduced MAHOWBREW's 'Nidhogg Luchuensis' on Instagram. It is a Norwegian sour red ale collaboration among three companies, adding Bygland Bryggeri (Rannei Sake) and Kveik Yeastery.
Hop BroThe Sannomiya beer pub Saiouguma introduced MAHOWBREW's 'Nidhogg Luchuensis' as a guest beer, and it's a pretty interesting one.
MugiWhoa! Nidhogg Luchuensis sounds intense just from the name, but what kind of beer is it?
Hop BroIt's a Norwegian Sour Red Ale, with 6.0% alcohol and an IBU of 17. The acidity is the star, but it also has the body you'd expect from a red ale.
MugiA Norwegian sour, huh? The moment Kveik Yeastery comes up, my brain is already floating away!
Hop BroThat's the key point: it's a three-company collaboration. MAHOWBREW, Bygland Bryggeri (Rannei Sake), and Kveik Yeastery are connected behind the scenes, bringing together koji and traditional yeast in one idea.
MugiKoji and yeast sharing the same room feels like a fermentation meeting! But is black koji really that impressive?
Hop BroThey use black koji, which is also used in awamori, and mash it at about half the amount of the malt for roughly 18 hours. Then they add black koji saccharified separately before fermentation, which gives the acidity a very layered character.
MugiAn 18-hour mash is long! It's less like beer and more like drinking sheer determination in brewing.
Hop BroWhat's more, after fermentation it's matured with French oak chips, which adds depth to the aroma. The result has plum, cherry, and a slightly earthy character, with a sourness that's gentle rather than sharp.
MugiWow, hearing plum and cherry makes me want to drink it right away... I like that the acidity isn't aggressive, too.
Hop BroExactly. The appeal is its soft, fruity acidity, and the fact that you can enjoy not just how unusual it is, but also the story behind it. If you see it in Sannomiya, this is definitely one to have a glass of.
MugiIt's already tonight's candidate! If I hear this story at Saiouguma, I'm definitely going to want beer!
In an Instagram post by the Kobe, Sannomiya beer pub "Saiouguma," the guest beer being introduced is MAHOWBREW (Okinawa)'s 'Nidhogg Luchuensis'. The style is listed as Norwegian Sour Red Ale, with an alcohol content of 6.0% and an IBU of 17.
What makes this beer distinctive is its three-company collaboration involving Bygland Bryggeri (Rannei Sake) in southern Norway and Kveik Yeastery, which works with the country's traditional yeast. The post explains that Bygland Bryggeri makes sake from koji under the name "Rannei Sake," and that because Kveik yeast is used in its fermentation, the beer was designed around combining citric acid derived from koji with the acidity of Kveik yeast.
In brewing, black koji, also used in awamori, is employed at half the amount of the malt and mashed for about 18 hours. In addition, black koji saccharified separately and then deactivated is added before fermentation, and after fermentation the beer is matured with French oak chips. The finished beer is introduced as having a soft, fruity acidity with notes of plum, cherry, and earthy nuances.
Saiouguma is a beer pub located in Sannomiya, Chuo Ward, Kobe, Hyogo Prefecture. As a place where you can enjoy craft beer, it is also appealing for the guest-beer information it shares. Rather than being just a notice of arrival, this post is notable as something to savor together with the background of the brewers themselves.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe Sannomiya beer pub Saiouguma introduced MAHOWBREW's 'Nidhogg Luchuensis' as a guest beer, and it's a pretty interesting one.
MugiWhoa! Nidhogg Luchuensis sounds intense just from the name, but what kind of beer is it?
Hop BroIt's a Norwegian Sour Red Ale, with 6.0% alcohol and an IBU of 17. The acidity is the star, but it also has the body you'd expect from a red ale.
MugiA Norwegian sour, huh? The moment Kveik Yeastery comes up, my brain is already floating away!
Hop BroThat's the key point: it's a three-company collaboration. MAHOWBREW, Bygland Bryggeri (Rannei Sake), and Kveik Yeastery are connected behind the scenes, bringing together koji and traditional yeast in one idea.
MugiKoji and yeast sharing the same room feels like a fermentation meeting! But is black koji really that impressive?
Hop BroThey use black koji, which is also used in awamori, and mash it at about half the amount of the malt for roughly 18 hours. Then they add black koji saccharified separately before fermentation, which gives the acidity a very layered character.
MugiAn 18-hour mash is long! It's less like beer and more like drinking sheer determination in brewing.
Hop BroWhat's more, after fermentation it's matured with French oak chips, which adds depth to the aroma. The result has plum, cherry, and a slightly earthy character, with a sourness that's gentle rather than sharp.
MugiWow, hearing plum and cherry makes me want to drink it right away... I like that the acidity isn't aggressive, too.
Hop BroExactly. The appeal is its soft, fruity acidity, and the fact that you can enjoy not just how unusual it is, but also the story behind it. If you see it in Sannomiya, this is definitely one to have a glass of.
MugiIt's already tonight's candidate! If I hear this story at Saiouguma, I'm definitely going to want beer!
