Nara Brewing Releases TIMMUR, an Amber Lager with Nepalese Timmur Pepper
Nara Brewing, based in Nara City, has released TIMMUR, a collaboration beer with OLD NEPAL TOKYO in Tokyo’s Gotokuji area. The beer uses timmur, a Nepalese pepper, in an amber lager at 5.0% ABV and 29 IBU.
Hop BroToday I want to talk about TIMMUR, the collab from Nara Brewing and OLD NEPAL TOKYO.
MugiWhat! A Nepalese restaurant and a beer? That's an unexpected pairing!
Hop BroThat’s exactly why it works. TIMMUR is an amber lager style built around timmur, a Nepalese pepper.
MugiAmber lager? So it’s a lager, but brown-ish? That name alone feels like a pop quiz already!
Hop BroPut simply, it’s a copper-colored lager with crispness plus malt depth. The base uses Pilsner malt and Vienna malt.
MugiWhoa! So what does timmur taste like in beer? I still can't picture this pepper-beer universe!
Hop BroThink floral spice like Sichuan pepper, lemony citrus, and a light tingle. That spicy lingering finish is the hook. They even roasted the timmur in four stages.
MugiFour roasting stages?! Is there a level beyond low heat now?! Also, IBU 29 sounds like sudden science class!
Hop BroIBU is just a bitterness scale. TIMMUR is a 29 IBU balance, so it’s not too bitter: first malt sweetness and hop bitterness, then the timmur lingers quietly. Sorachi Ace and Merkur are in there too.
MugiWhat is this, my mouth is already booking a trip to Nepal! With this OLD NEPAL TOKYO collab, food pairing sounds dangerous in the best way.
Hop BroAt ABV 5.0%, it’s easy to drink, and that spiced amber profile makes it first-glass material for sure.
MugiDone, we’re drinking it. I need to taste that tingle and citrus for myself!
Nara Brewing, based in Nara City, has released TIMMUR, a collaboration beer with OLD NEPAL TOKYO, a modern Nepalese restaurant in Gotokuji, Tokyo. The beer takes its name from timmur, a Nepalese pepper used in regional cooking.
TIMMUR is an amber lager brewed with Pilsner Malt and Vienna Malt, with Sorachi Ace and Merkur hops. It is 5.0% ABV and 29 IBU. The recipe is built around malt depth and hop bitterness, with the spice character of timmur layered on top.
According to the brewery notes, timmur brings an aromatic profile that recalls huajiao, with citrus-like freshness and a mild tingling finish. For this release, timmur was roasted in four different levels to bring out a more layered expression. The result is a beer designed to work well with food as much as on its own.
- Style: Amber Lager
- ABV: 5.0%
- IBU: 29
- Collaboration: OLD NEPAL TOKYO
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I want to talk about TIMMUR, the collab from Nara Brewing and OLD NEPAL TOKYO.
MugiWhat! A Nepalese restaurant and a beer? That's an unexpected pairing!
Hop BroThat’s exactly why it works. TIMMUR is an amber lager style built around timmur, a Nepalese pepper.
MugiAmber lager? So it’s a lager, but brown-ish? That name alone feels like a pop quiz already!
Hop BroPut simply, it’s a copper-colored lager with crispness plus malt depth. The base uses Pilsner malt and Vienna malt.
MugiWhoa! So what does timmur taste like in beer? I still can't picture this pepper-beer universe!
Hop BroThink floral spice like Sichuan pepper, lemony citrus, and a light tingle. That spicy lingering finish is the hook. They even roasted the timmur in four stages.
MugiFour roasting stages?! Is there a level beyond low heat now?! Also, IBU 29 sounds like sudden science class!
Hop BroIBU is just a bitterness scale. TIMMUR is a 29 IBU balance, so it’s not too bitter: first malt sweetness and hop bitterness, then the timmur lingers quietly. Sorachi Ace and Merkur are in there too.
MugiWhat is this, my mouth is already booking a trip to Nepal! With this OLD NEPAL TOKYO collab, food pairing sounds dangerous in the best way.
Hop BroAt ABV 5.0%, it’s easy to drink, and that spiced amber profile makes it first-glass material for sure.
MugiDone, we’re drinking it. I need to taste that tingle and citrus for myself!
