Afterschool Brewery in Ikejiri-Ohashi Completes Its First Batch of Best Bitter
Afterschool Brewery in Ikejiri-Ohashi has reported the completion of its first batch. The memorable first release is `Best Bitter`, a traditional British style. The brewery also conducted an experiment comparing yeast across separate fermentation tanks, giving concrete shape to its first brewing step.
Hop BroAfterschool Brewery in Ikejiri-Ohashi has finally kicked off with its first batch completed. The memorable first release is the traditional British Best Bitter, and starting with such a classic choice is great, isn't it?
MugiWow, Best Bitter sounds bitter even from the name! And making that the very first beer feels like they mean business.
Hop BroExactly. The key with Best Bitter is balancing the malt character and hop bitterness, and its charm is that it has a very British-style drinking profile. It's the kind of beer that aims for “good enough to drink every day” rather than flashiness.
MugiWait, what does malt character even mean? Don’t make it vague, are you talking about the presence of grain flavor?
Hop BroThat's right. It means the sweetness and toastiness of the malt come through clearly. In this comparison-experiment brew, they split the wort into two fermentation tanks and added yeast from different makers.
MugiWhat, that sounds like a science lab! But does beer really change that much with yeast?
Hop BroIt does. The aroma and the way fermentation progresses can differ quite a bit. So instead of stopping at a simple test run, they’re already searching for the flavor direction, which is very Afterschool Brewery.
MugiI see! I like that they’re not just making beer, but actually growing its character. I’m happy that a new option is opening up in Ikejiri-Ohashi.
Hop BroAnd this is only the first beer. As they get a feel for the equipment’s quirks and keep developing it, the brewery’s distinct identity should become even clearer with the next brew.
MugiJust imagining it makes me want to drink it already! I’m in the mood to toast the very first pint tonight!
First batch completed
Afterschool Brewery, a brewery in Ikejiri-Ohashi, announced that its first batch has been completed. The beer chosen as its debut release is `Best Bitter`, a traditional style from the UK. While working with its newly introduced equipment, the brewery appears to have officially begun operating in earnest.
The brewing also included a comparison experiment
In a publicly shared activity report, the brewery said it divided the base wort equally into two fermentation tanks and conducted a comparison experiment using yeast from different manufacturers. While getting a feel for the quirks of the equipment, it has entered a stage of identifying the direction of the flavor. Even though this is the first batch, it is not merely a trial run; what stands out is that it was a practical brew aimed at exploring the final result.
What kind of beer can we expect?
At this point, the only beer name confirmed specifically is `Best Bitter`. It is an easy-to-imagine British-style beer that balances malt character with hop bitterness, and it is a familiar drink for craft beer fans. Going forward, this first batch will likely serve as the starting point for brewing beers with their own distinct identity, as the brewery continues adjusting fermentation conditions and equipment.
As a new option in Ikejiri-Ohashi
As a brewery in the Ikejiri-Ohashi area, Afterschool Brewery is drawing attention for the progress of its brewing itself. The freshly completed first batch is the first pint that points to the brewery’s future. For local beer fans, it adds the pleasure of watching which house regulars will grow from here.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAfterschool Brewery in Ikejiri-Ohashi has finally kicked off with its first batch completed. The memorable first release is the traditional British Best Bitter, and starting with such a classic choice is great, isn't it?
MugiWow, Best Bitter sounds bitter even from the name! And making that the very first beer feels like they mean business.
Hop BroExactly. The key with Best Bitter is balancing the malt character and hop bitterness, and its charm is that it has a very British-style drinking profile. It's the kind of beer that aims for “good enough to drink every day” rather than flashiness.
MugiWait, what does malt character even mean? Don’t make it vague, are you talking about the presence of grain flavor?
Hop BroThat's right. It means the sweetness and toastiness of the malt come through clearly. In this comparison-experiment brew, they split the wort into two fermentation tanks and added yeast from different makers.
MugiWhat, that sounds like a science lab! But does beer really change that much with yeast?
Hop BroIt does. The aroma and the way fermentation progresses can differ quite a bit. So instead of stopping at a simple test run, they’re already searching for the flavor direction, which is very Afterschool Brewery.
MugiI see! I like that they’re not just making beer, but actually growing its character. I’m happy that a new option is opening up in Ikejiri-Ohashi.
Hop BroAnd this is only the first beer. As they get a feel for the equipment’s quirks and keep developing it, the brewery’s distinct identity should become even clearer with the next brew.
MugiJust imagining it makes me want to drink it already! I’m in the mood to toast the very first pint tonight!
