Mangosteen Hokuto unveils STAY CHILLED... Session Guava IPA
Mangosteen Hokuto, based in Hokuto, Yamanashi, has introduced STAY CHILLED..., a collaboration Session Guava IPA. The beer is 4.5% ABV and 40 IBU, and a release party is scheduled for August 9 at MANGOSTEEN HOKUTO.
Hop BroI’ve been itching to talk about Manchin Jozo's new release. In Hokuto, Yamanashi, they just unveiled the guava-scented 'STAY CHILLED...'.
MugiWhat! A guava IPA? That sounds so tropical I can already picture a hammock in the shade!
Hop BroAnd the style is Session Guava IPA. At 4.5% ABV and 40 IBU, it’s built to drink easy while still keeping the aroma lively for summer.
MugiWhoa, okay, but what is IBU 40? The second numbers show up, it feels like I’m being quizzed!
Hop BroIBU is basically a bitterness scale. Forty gives it a crisp edge, but the lower ABV and the guava fruitiness keep it from feeling heavy.
MugiGot it! So it’s a crushable IPA that still smells bright and fancy. That’s basically summer’s model student!
Hop BroExactly. They also used mash hopping, which helps shape a cleaner bitterness and a juicy hop character.
MugiWhat even is mash hopping? Are the hops taking a sauna in the middle of brewing!?
Hop BroClose, but not quite. It means adding hops early in the mash so the bitterness comes out softer and less sharp. Then Nelson Sauvin, Amarillo, Idaho 7, and guava puree pile on top of that.
MugiWow, those hop names sound like a spell list! But once you said guava puree addition, I immediately knew the aroma had to be delicious.
Hop BroAnd it’s a collab with gallery_honyarara, the gallery inside gasbon. Michio Nakao made three label designs, and the August 9 event at MANGOSTEEN HOKUTO even has a cookie pop-up, so now I want a glass even more.
MugiBeer, art, and cookies is honestly unfair! That August 9 release party already has me wanting to clear my schedule and toast with 'STAY CHILLED...'.
Mangosteen Hokuto, the brewery in Hokuto City, Yamanashi, has introduced a collaboration beer called STAY CHILLED.... It is a Session Guava IPA with 4.5% ABV and 40 IBU, designed for easy drinking while still keeping a strong aroma profile for the peak of summer.
In the brewery's post, guava and IPA are described as one of the best fruit-beer combinations. For this release, the recipe was tuned as a session IPA to lower the alcohol level and keep the beer approachable. A mash hop approach was used to create a clean bitterness and a tropical, juicy hop character.
The hop bill is listed as follows:
- Hot side: Hallertauer Hersbrucker, Columbus, Centennial, Nelson Souvin
- Cold side: Nelson Souvin, Amarillo, Idaho7
- Guava puree was also added
The collaboration partner is gallery_honyarara, located inside neighboring gasbon. Illustrator Michio Nakao created three different label designs, adding another layer to the project beyond the beer itself.
A release party is planned for August 9 at MANGOSTEEN HOKUTO, along with a one-day pop-up shop selling special cookies made by Nakao. It looks set to be a beer-focused summer event that ties together the beer, the artwork, and the venue.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI’ve been itching to talk about Manchin Jozo's new release. In Hokuto, Yamanashi, they just unveiled the guava-scented 'STAY CHILLED...'.
MugiWhat! A guava IPA? That sounds so tropical I can already picture a hammock in the shade!
Hop BroAnd the style is Session Guava IPA. At 4.5% ABV and 40 IBU, it’s built to drink easy while still keeping the aroma lively for summer.
MugiWhoa, okay, but what is IBU 40? The second numbers show up, it feels like I’m being quizzed!
Hop BroIBU is basically a bitterness scale. Forty gives it a crisp edge, but the lower ABV and the guava fruitiness keep it from feeling heavy.
MugiGot it! So it’s a crushable IPA that still smells bright and fancy. That’s basically summer’s model student!
Hop BroExactly. They also used mash hopping, which helps shape a cleaner bitterness and a juicy hop character.
MugiWhat even is mash hopping? Are the hops taking a sauna in the middle of brewing!?
Hop BroClose, but not quite. It means adding hops early in the mash so the bitterness comes out softer and less sharp. Then Nelson Sauvin, Amarillo, Idaho 7, and guava puree pile on top of that.
MugiWow, those hop names sound like a spell list! But once you said guava puree addition, I immediately knew the aroma had to be delicious.
Hop BroAnd it’s a collab with gallery_honyarara, the gallery inside gasbon. Michio Nakao made three label designs, and the August 9 event at MANGOSTEEN HOKUTO even has a cookie pop-up, so now I want a glass even more.
MugiBeer, art, and cookies is honestly unfair! That August 9 release party already has me wanting to clear my schedule and toast with 'STAY CHILLED...'.
