MAHOWBREW Announces [eighthundred]'s New Sour Saison, 'Don't worry be happy'
MAHOWBREW, based in Tsuboya, Naha City, Okinawa, has unveiled a new release in the [eighthundred] project, "Don't worry be happy -Sour Saison-." Made with lemongrass and shekwasha peel, it is crafted as a beer that balances botanical aromas with a dry finish.
Hop BroToday, I'm introducing MAHOWBREW's new release from Tsuboya, Naha, [eighthundred]'s "Don't worry be happy -Sour Saison-."
MugiWhoa, the title already puts me in a good mood! "Don't worry be happy" is the kind of name that makes you smile before you even take a sip!
Hop BroIt's a Sour Saison, with a botanical character built from lemongrass, coriander seed, shekwasha peel, and juniper berry.
MugiBotanical? What is that? It's a beer, and now we're suddenly talking about forests and herb gardens?
Hop BroBasically, it's like a blueprint for aroma. It combines the character of herbs and spices to shape the impression you get the moment you drink it.
MugiOhhh! And if they're creating the sourness with kettle souring, I can expect something bright and refreshing!
Hop BroExactly. What's interesting is that they also use Lithuanian farmhouse ale yeasts, OYL-033 and LP-652, so the aroma keeps building during fermentation too.
MugiWait, wait, yeast adds aroma too? That's basically invisible teamwork!
Hop BroOn top of that, they dry-hop with Polish Amora Preta hops, really bringing the citrus and spice character forward.
MugiAnd with 6.5% ABV, 14 IBU, and 1.002 FG, you can tell from the numbers alone that it's going to be dry and crisp.
Hop BroThe whole concept also traces back to the gin "Don't worry be happy -ISLAND GIN-", and that's very MAHOWBREW: letting you enjoy Okinawa-like aromas through beer.
MugiI want to drink this in Tsuboya! Today is definitely one of those days when one glass won't be enough, Hop bro!
The craft brewery MAHOWBREW, based in Tsuboya, Naha City, Okinawa, introduced a new [eighthundred] project beer, "Don't worry be happy -Sour Saison-." Batch Number is 0074. The style is Sour Saison w/ Lemongrass, Coriander Seed, Shekwasha Peel, Juniper Berry, with an ABV of 6.5%, IBU of 14, FG of 1.002, and SRM of 4.
The recipe is built on Pilsner, Wheat, and Vienna malts, with Amora Preta hops and OYL-033 and LP-652 yeasts. Lemongrass, coriander seed, shekwasha peel, and juniper berry are used as adjuncts, carefully shaping the beer's aromatic profile. After creating the sour foundation through kettle souring, a Lithuanian farmhouse ale yeast is used for primary fermentation, layering in more botanical character during fermentation as well.
This beer was inspired by the gin "Don't worry be happy -ISLAND GIN-", the first release in the [eighthundred] project. By generously incorporating shared botanicals and dry-hopping with Polish Amora Preta hops, MAHOWBREW says it has created a drink with a unified profile of citrus freshness, spice, and dryness.
MAHOWBREW is a brewery based in Tsuboya, a town known as an Okinawan ceramics district, and it champions brewing across a wide range of styles. In this release as well, it connects Okinawan ingredients with a music-inspired project to present a beer that reflects the character of the land.
Source: Original article / About MAHOWBREW
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday, I'm introducing MAHOWBREW's new release from Tsuboya, Naha, [eighthundred]'s "Don't worry be happy -Sour Saison-."
MugiWhoa, the title already puts me in a good mood! "Don't worry be happy" is the kind of name that makes you smile before you even take a sip!
Hop BroIt's a Sour Saison, with a botanical character built from lemongrass, coriander seed, shekwasha peel, and juniper berry.
MugiBotanical? What is that? It's a beer, and now we're suddenly talking about forests and herb gardens?
Hop BroBasically, it's like a blueprint for aroma. It combines the character of herbs and spices to shape the impression you get the moment you drink it.
MugiOhhh! And if they're creating the sourness with kettle souring, I can expect something bright and refreshing!
Hop BroExactly. What's interesting is that they also use Lithuanian farmhouse ale yeasts, OYL-033 and LP-652, so the aroma keeps building during fermentation too.
MugiWait, wait, yeast adds aroma too? That's basically invisible teamwork!
Hop BroOn top of that, they dry-hop with Polish Amora Preta hops, really bringing the citrus and spice character forward.
MugiAnd with 6.5% ABV, 14 IBU, and 1.002 FG, you can tell from the numbers alone that it's going to be dry and crisp.
Hop BroThe whole concept also traces back to the gin "Don't worry be happy -ISLAND GIN-", and that's very MAHOWBREW: letting you enjoy Okinawa-like aromas through beer.
MugiI want to drink this in Tsuboya! Today is definitely one of those days when one glass won't be enough, Hop bro!
