Nomimono-ya Newly Stocks Two Chardonnay-Based Beers from Brasserie LUPURON
The beer pub Nomimono-ya in Takamatsu, Kagawa Prefecture announced on Instagram that it had received new beers from Brasserie LUPURON. This time, two items were introduced: "Barley-Grape Fermentation Beverage Chardonnay" and "Wooden Vat Fermentation Beverage Chardonnay," along with the planned dates they will be served.
Hop BroTakamatsu's beer pub Nomimono-ya has put out new-arrival info on Brasserie LUPURON. This time it's two Chardonnay-line beers, and they're going pretty hard.
MugiWait, Chardonnay is the wine thing, right? Putting that into beer is such a boundary-pushing challenge!
Hop BroExactly. The first one, Barley-Grape Fermentation Beverage Chardonnay, is designed with Pilsner malt, wheat malt, Alsace hops, and a bottle refermentation finish using wild yeast.
MugiWild yeast sounds like it came from the forest, which is scary! But bottle refermentation is the thing where you grow carbonation in the bottle, right?
Hop BroThat's right. Because a little sugar is left and it referments in the bottle, the bubbles become finer and the aroma comes through more easily. The announcement says its strengths are juicy fruit character and a pleasant acidity, and it's apparently a candidate to become the flagship.
MugiWow! The other one, Wooden Vat Fermentation Beverage Chardonnay, sounds even more wood-vat-like, and I'm curious!
Hop BroThis one uses the same recipe line, first fermented in a wooden barrel and then bottle-refermented together with the lees from brewing. What's interesting is the long-lasting aroma that comes from the cedar vat nuance.
MugiCedar vats and lees suddenly make it sound like a brewery science lab! But when I hear elegant acidity, it sounds crisp and easy to drink, which I like.
Hop BroWhat's more, the planned serving dates are April 23 and 25, the 26th, and the 30th. It's hot that you can compare how barley, grapes, and hops overlap at Nomimono-ya in Takamatsu.
MugiThis is a must-go! It feels like comparison tasting is mandatory, and my head is already foaming up!
At the beer pub Nomimono-ya in Busshozan-cho, Takamatsu, Kagawa Prefecture, new-arrival information from Brasserie LUPURON was posted. This lineup consists of two beers, both characterized by fermentation expressions using Chardonnay marc. By layering the elements of barley, grapes, and hops, the beers explore the boundary between beer and wine.
The arrivals are Barley-Grape Fermentation Beverage Chardonnay and Wooden Vat Fermentation Beverage Chardonnay. The former is made by fermenting wort centered on Pilsner malt and wheat malt, combined with Alsace hops, and finishing it with bottle refermentation using wild yeast. The announcement describes it as having juicy fruitiness, a bright aroma, and a pleasant acidity, and introduces it as a potential future flagship product.
Wooden Vat Fermentation Beverage Chardonnay uses the same style of recipe, first fermented in a wooden barrel and then bottle-refermented together with the lees produced during brewing. The contrast between the complexity born in cedar vats, the lingering aroma, and the elegant acidity is a highlight. It is a composition that makes you want to compare the beers to see how the barley, grapes, and hops come together.
Nomimono-ya is a beer pub that introduces distinctive guest beers to local craft beer fans. In this post, it also announced planned service on April 23, 25, 26, and 30, making this a noteworthy arrival for anyone who wants to take their time enjoying beers with pronounced aromas and acidity.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTakamatsu's beer pub Nomimono-ya has put out new-arrival info on Brasserie LUPURON. This time it's two Chardonnay-line beers, and they're going pretty hard.
MugiWait, Chardonnay is the wine thing, right? Putting that into beer is such a boundary-pushing challenge!
Hop BroExactly. The first one, Barley-Grape Fermentation Beverage Chardonnay, is designed with Pilsner malt, wheat malt, Alsace hops, and a bottle refermentation finish using wild yeast.
MugiWild yeast sounds like it came from the forest, which is scary! But bottle refermentation is the thing where you grow carbonation in the bottle, right?
Hop BroThat's right. Because a little sugar is left and it referments in the bottle, the bubbles become finer and the aroma comes through more easily. The announcement says its strengths are juicy fruit character and a pleasant acidity, and it's apparently a candidate to become the flagship.
MugiWow! The other one, Wooden Vat Fermentation Beverage Chardonnay, sounds even more wood-vat-like, and I'm curious!
Hop BroThis one uses the same recipe line, first fermented in a wooden barrel and then bottle-refermented together with the lees from brewing. What's interesting is the long-lasting aroma that comes from the cedar vat nuance.
MugiCedar vats and lees suddenly make it sound like a brewery science lab! But when I hear elegant acidity, it sounds crisp and easy to drink, which I like.
Hop BroWhat's more, the planned serving dates are April 23 and 25, the 26th, and the 30th. It's hot that you can compare how barley, grapes, and hops overlap at Nomimono-ya in Takamatsu.
MugiThis is a must-go! It feels like comparison tasting is mandatory, and my head is already foaming up!
