HOP MAN Taps Daisen G Beer’s “Yuuyu Gteki” Sour Beer
HOP MAN, a craft beer pub in Chigasaki, Kanagawa, has tapped “Yuuyu Gteki,” a commemorative sour beer from Daisen G Beer. Brewed with lactic fermentation and wheat-beer yeast, it offers gentle acidity alongside rich, aromatic depth.
Hop BroHOP MAN in Chigasaki has tapped Oyama G Beer’s new release, Yuyu G Drop is now on tap. It’s a seriously intriguing anniversary beer.
MugiWhoa! Even the name sounds elegant. What kind of beer is it?
Hop BroIt celebrates Oyama G Beer’s 29th brewing anniversary. It’s a sour beer built on a Weizenbock base, at 7.5% ABV and 15 IBU.
MugiWhat’s a Weizenbock? That suddenly sounds like a powerful spell! Is that beer magic?
Hop BroIn simple terms, it combines the expressive aroma of a wheat beer with the richness of a bock. Think big flavor and body.
MugiOh, and it can be sour too? Will it make my face pucker like a plum? No sour-face, please!
Hop BroThat’s the clever part: the wort was soured with original lactic-acid bacteria from kimoto sake brewing. The result has a gentle, soft tartness.
MugiKimoto is a sake term, right? Now my brain has turned into a science lab! The wort was soured?
Hop BroIt means friendly bacteria create a rounded tang, a little like yogurt. These bacteria came from Kumezakura Sake Brewery and add an apple-like character.
MugiBanana, vanilla, and apple? The fruit aisle is having a traffic jam inside this beer! That aroma sounds enormous!
Hop BroThe Weizen yeast brings banana and vanilla notes, while the bacteria add another layer. It’s also the sour series’ 16th beer in eight years.
MugiTwenty-nine years of brewing, plus a world-winning Weizenbock recipe—now I really want to savor it. Let’s toast at HOP MAN!
A commemorative sour beer from Daisen G Beer
HOP MAN, a beer pub near Chigasaki Station, has announced the tapping of Daisen G Beer’s “Yuuyu Gteki.”
Created to commemorate the 29th anniversary of Daisen G Beer, the beer is a sour version of a Weizenbock. The wort was first lactic-fermented with an original lactic acid bacterium collected from the kimoto brewing process at Kumezakura Shuzo, then fermented with Weizen yeast. It has an ABV of 7.5% and 15 IBU.
The aroma combines banana and vanilla-like wheat-beer notes with an apple-like character from the lactic fermentation. Although the beer has a rich body and noticeable alcoholic warmth, its acidity is described as gentle, creating a balanced and rounded sour beer.
“Yuuyu Gteki” is the 16th release in Daisen G Beer’s sour beer series, which began in 2019. The brewery previously explored the style with Kyoto Brewing’s Chris through “Sansan Kyotori,” a sour Weizen. This release also draws on the recipe of the award-winning “Weizenbock,” reinterpreted in a sour format.
At HOP MAN, guests can enjoy this distinctive beer in the relaxed atmosphere of a dedicated beer pub. Its combination of soft acidity, expressive wheat-yeast aroma, and rich malt character makes it a beer worth tasting slowly.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHOP MAN in Chigasaki has tapped Oyama G Beer’s new release, Yuyu G Drop is now on tap. It’s a seriously intriguing anniversary beer.
MugiWhoa! Even the name sounds elegant. What kind of beer is it?
Hop BroIt celebrates Oyama G Beer’s 29th brewing anniversary. It’s a sour beer built on a Weizenbock base, at 7.5% ABV and 15 IBU.
MugiWhat’s a Weizenbock? That suddenly sounds like a powerful spell! Is that beer magic?
Hop BroIn simple terms, it combines the expressive aroma of a wheat beer with the richness of a bock. Think big flavor and body.
MugiOh, and it can be sour too? Will it make my face pucker like a plum? No sour-face, please!
Hop BroThat’s the clever part: the wort was soured with original lactic-acid bacteria from kimoto sake brewing. The result has a gentle, soft tartness.
MugiKimoto is a sake term, right? Now my brain has turned into a science lab! The wort was soured?
Hop BroIt means friendly bacteria create a rounded tang, a little like yogurt. These bacteria came from Kumezakura Sake Brewery and add an apple-like character.
MugiBanana, vanilla, and apple? The fruit aisle is having a traffic jam inside this beer! That aroma sounds enormous!
Hop BroThe Weizen yeast brings banana and vanilla notes, while the bacteria add another layer. It’s also the sour series’ 16th beer in eight years.
MugiTwenty-nine years of brewing, plus a world-winning Weizenbock recipe—now I really want to savor it. Let’s toast at HOP MAN!
