Tiels Brewing Releases a Saison with Kumquats and Ogonkan
The craft brewery Tiels Brewing in Mishima, Shizuoka announced its seasonal "Kumquat & Ogonkan Saison" on March 11, 2026. With a light design at ABV 5.5% and IBU 5, the new beer makes use of the character of citrus grown in Numazu. It is positioned as the first in a planned series of citrus beers.
Hop BroToday’s highlight is the seasonal "Kumquat & Ogonkan Saison" that Tiels Brewing in Mishima, Shizuoka released on March 11, 2026. For citrus fans, this is a big deal!
MugiWhoa! Even the name sounds refreshing! Since it’s a saison, is this one of those light, easy-drinking beers?
Hop BroExactly. And the specs are perfectly tuned: ABV 5.5%, IBU 5. Bitterness is kept quite low, so the aroma and acidity of the kumquat and Ogonkan really come forward.
MugiI get that IBU 5 is low, but I only vaguely understand what "dry" means in a saison every time!
Hop BroDry means it doesn’t linger sweetly. The finish snaps off cleanly, so the kumquat’s sweetness and astringency, plus the Ogonkan’s gentle acidity, stand out beautifully.
MugiWhat? Kumquats aren’t just sweet - they’ve got astringency and bitterness too, and it’s amazing that they used that properly!
Hop BroThe brewing process is pretty nerdy too. They added the kumquats during the whirlpool stage, then steeped nearly the same amount in the fermentation tank to extract aroma. It’s a two-stage aroma layering strategy.
MugiWhirlpool!? I’m picturing the beer spinning around like a washing machine!
Hop BroThat’s basically the image! It’s the stage where hot wort is swirled to draw out aromatic compounds. And this time, they also processed citrus harvested in mid-February together with customers, which is another great touch.
MugiWow, that feels so local! Pesticide-free kumquats from Toda in Numazu, plus Ogonkan from Numazu, right? Drinking it might even make the scenery come to mind.
Hop BroTiels is a small 250-liter-per-batch brewery, and its attached "TIELS TEA & TAPS" pub is also part of its appeal through that close community connection. And this is only the first citrus release - next up are a yuzu hazy IPA, a lemon gose, and a new summer mandarin beer.
MugiThey’re coming out swinging right from the start of the series! I can’t hold back anymore, Hop bro - let’s toast with the "Kumquat & Ogonkan Saison" tonight!
Overview of the New Release
Tiels Brewing has released a saison made with two kinds of citrus, "Kumquat & Ogonkan Saison." The published specs are ABV 5.5% / IBU 5. Within a lightly bitter design, the brewery aims to combine fruit-derived aroma and acidity with the dry finish typical of a saison.
Ingredient Sourcing and Intent
The kumquats featured in this release were harvested from pesticide-free fields in Toda, Numazu. According to the brewery, seasonal kumquats are distinctive ingredients that have sweetness as well as astringency and bitterness, and by layering those characteristics onto the saison style, they were able to bring out a strong compatibility.
The Ogonkan, meanwhile, comes from Numazu. Its refreshing grapefruit-like aroma and gentle acidity are used to support the kumquat's stronger personality. Rather than simply adding fruit, the design clearly focuses on balancing aroma and flavor.
Key Points of the Brewing Process
In the brewing process, the kumquats were added during the whirlpool stage, and nearly the same amount was also steeped in the fermentation tank to extract aroma. Another notable point is that the citrus used was harvested in mid-February and processed together with customers before being brewed. This beer reflects not only the freshness of the ingredients, but also a brewing approach connected to the local community.
Brewery Context
Tiels Brewing is a small brewery based in Mishima, Shizuoka Prefecture, and continues brewing on a 250-liter-per-batch system that highlights Izu fruits and agricultural products. It also operates the attached pub, "TIELS TEA & TAPS," with a style that connects local food and everyday life with craft beer.
This "Kumquat & Ogonkan Saison" is the first in the citrus series the brewery has announced. Following it are plans for a yuzu hazy IPA, a lemon gose, and new beers using summer mandarins, making this release a starting point for the lineup from spring 2026 onward.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s highlight is the seasonal "Kumquat & Ogonkan Saison" that Tiels Brewing in Mishima, Shizuoka released on March 11, 2026. For citrus fans, this is a big deal!
MugiWhoa! Even the name sounds refreshing! Since it’s a saison, is this one of those light, easy-drinking beers?
Hop BroExactly. And the specs are perfectly tuned: ABV 5.5%, IBU 5. Bitterness is kept quite low, so the aroma and acidity of the kumquat and Ogonkan really come forward.
MugiI get that IBU 5 is low, but I only vaguely understand what "dry" means in a saison every time!
Hop BroDry means it doesn’t linger sweetly. The finish snaps off cleanly, so the kumquat’s sweetness and astringency, plus the Ogonkan’s gentle acidity, stand out beautifully.
MugiWhat? Kumquats aren’t just sweet - they’ve got astringency and bitterness too, and it’s amazing that they used that properly!
Hop BroThe brewing process is pretty nerdy too. They added the kumquats during the whirlpool stage, then steeped nearly the same amount in the fermentation tank to extract aroma. It’s a two-stage aroma layering strategy.
MugiWhirlpool!? I’m picturing the beer spinning around like a washing machine!
Hop BroThat’s basically the image! It’s the stage where hot wort is swirled to draw out aromatic compounds. And this time, they also processed citrus harvested in mid-February together with customers, which is another great touch.
MugiWow, that feels so local! Pesticide-free kumquats from Toda in Numazu, plus Ogonkan from Numazu, right? Drinking it might even make the scenery come to mind.
Hop BroTiels is a small 250-liter-per-batch brewery, and its attached "TIELS TEA & TAPS" pub is also part of its appeal through that close community connection. And this is only the first citrus release - next up are a yuzu hazy IPA, a lemon gose, and a new summer mandarin beer.
MugiThey’re coming out swinging right from the start of the series! I can’t hold back anymore, Hop bro - let’s toast with the "Kumquat & Ogonkan Saison" tonight!
