Streetlight Brewing Releases Haskap Wave, a Light Gose with Furano Haskap
Streetlight Brewing in Sapporo has introduced Haskap Wave, a 3.5% gose made with haskap berries from Furano, Hokkaido. The beer combines crisp acidity and a refreshing touch of salt with a bright, fruity character.
Hop BroStreetlight Brewing in Sapporo has tapped “Haskap Wave”, a new beer made with haskap berries from Furano!
MugiWhoa, even the name sounds splashy! What does a haskap berry beer taste like?
Hop BroHaskap is one of Hokkaido’s signature purple berries. They used more than in the last two years, so its fruity aroma really leads the beer.
MugiNice! And at just 3.5% ABV, it sounds dangerously easy to drink!
Hop BroIt’s a gose—a tart, lightly salty style that feels incredibly refreshing on a warm day.
MugiWhat?! Salt in beer? This isn’t accidental seawater, right?
Hop BroDefinitely do not chug seawater! In a gose, the salt is subtle; it works like seasoning, tightening up the fruit and tartness.
MugiSo it’s like adding a pinch of salt to berries! It sharpens the fruit—that sounds so fancy!
Hop BroThis release also uses kettle souring: lactic acid bacteria sour the wort before boiling, aiming for a sharper, cleaner finish.
MugiKettle... souring...? That sounds like a spell! What does bacteria-soured wort actually mean?
Hop BroSimply put, friendly bacteria create a controlled tartness in the brew kettle. Compared with the previous beer, this gives the acidity more zip.
MugiStreetlight has brewed haskap beers for three straight years, right? Now I want to try “Hasnap Gose”, too—the silver medal winner!
Hop BroExactly. The 2025 “Haskap Dream” was a Belgian wit, while this one is a gose. It’s fun seeing Hokkaido ingredients take on a new personality each year.
MugiSharp tartness, splashy salt, and purple-fruit aroma... my throat is already thirsty! Let’s toast in Sapporo right now!
Streetlight Brewing, located in Sapporo’s Chuo Ward, has introduced its new beer, Haskap Wave. The beer is a haskap-infused gose with an ABV of 3.5%, designed to offer a light and approachable drinking experience.
Haskap is a berry closely associated with Hokkaido. For this release, Streetlight used more Furano-grown haskap than in the previous two years, aiming to bring the fruit’s aroma and flavor directly to the forefront.
The brewery used kettle souring, allowing lactic acid bacteria to create acidity in the kettle before fermentation. This gives Haskap Wave a sharper, cleaner acidity than the rounder sourness produced by the Philly Sour yeast used in the previous release. A touch of salt adds the characteristic gose balance and helps define the fruit profile.
This is Streetlight Brewing’s third consecutive year making a beer with haskap. The 2025 Haskap Dream was a fruity and spicy Belgian witbier, while 2024’s Hasnap Gose paired haskap with the acidity and salinity typical of the gose style. Hasnap Gose also earned a silver medal in the Contemporary Gose category at the International Beer Cup.
Haskap Wave is described through its brisk acidity, lively salinity, and light, fruity aroma reminiscent of purple berries. It offers a distinctly Hokkaido expression of a modern sour beer at Streetlight Brewing’s Sapporo brewery.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroStreetlight Brewing in Sapporo has tapped “Haskap Wave”, a new beer made with haskap berries from Furano!
MugiWhoa, even the name sounds splashy! What does a haskap berry beer taste like?
Hop BroHaskap is one of Hokkaido’s signature purple berries. They used more than in the last two years, so its fruity aroma really leads the beer.
MugiNice! And at just 3.5% ABV, it sounds dangerously easy to drink!
Hop BroIt’s a gose—a tart, lightly salty style that feels incredibly refreshing on a warm day.
MugiWhat?! Salt in beer? This isn’t accidental seawater, right?
Hop BroDefinitely do not chug seawater! In a gose, the salt is subtle; it works like seasoning, tightening up the fruit and tartness.
MugiSo it’s like adding a pinch of salt to berries! It sharpens the fruit—that sounds so fancy!
Hop BroThis release also uses kettle souring: lactic acid bacteria sour the wort before boiling, aiming for a sharper, cleaner finish.
MugiKettle... souring...? That sounds like a spell! What does bacteria-soured wort actually mean?
Hop BroSimply put, friendly bacteria create a controlled tartness in the brew kettle. Compared with the previous beer, this gives the acidity more zip.
MugiStreetlight has brewed haskap beers for three straight years, right? Now I want to try “Hasnap Gose”, too—the silver medal winner!
Hop BroExactly. The 2025 “Haskap Dream” was a Belgian wit, while this one is a gose. It’s fun seeing Hokkaido ingredients take on a new personality each year.
MugiSharp tartness, splashy salt, and purple-fruit aroma... my throat is already thirsty! Let’s toast in Sapporo right now!
