Kyoto Brewing's 'Hiyotto No. 3' tapped at Taru Taru in Takamatsu
Taru Taru, a beer pub in Kawaramachi, Takamatsu, highlighted Kyoto Brewing's 'Hiyotto No. 3' on Instagram. The Belgian IPA features Mosaic, Rakau, and Riwaka, with layered citrus, tropical fruit, and resinous notes.
Hop BroTaru Taru in Takamatsu just tapped a guest keg from Kyoto Brewing. It's a Belgian IPA called 'Hyotto Sono 3,' and it's a seriously intriguing pour.
MugiWhat! Hyotto Sono 3 is such a cute name. And wait, how is a Belgian IPA different from a regular IPA?
Hop BroIt blends the spicy yeast character of a Belgian ale with the bright hop punch of an IPA. This one is also the third entry in a series that rebuilds the style from a fresh angle.
MugiWhoa, but that resinous dankness line in the article totally lost me. Why did the beer suddenly start speaking advanced mode?
Hop BroIt sounds intense, but think pine-resin aroma. You get berry, citrus, and tropical stone-fruit notes, then a deeper green edge layered underneath.
MugiNo way, that's a traffic jam of aromas. Which hops are causing all that chaos?
Hop BroMosaic is the anchor, with New Zealand Rakau and Riwaka alongside it. That Mosaic, Rakau, Riwaka combo really pushes berry, citrus, and tropical character forward.
MugiWait, and it also uses hop kief and terpenes? At this point the beer sounds like it needs a lab coat.
Hop BroHop kief is a concentrated powdery part packed with hop aroma, and terpenes are the compounds behind grapefruit-like notes. Then secondary fermentation in the can builds natural carbonation, and the base of pilsner malt plus a little Munich and dextrin malt gives it body.
MugiOkay, so it smells lively and still has real substance. This is a one careful pint kind of beer in the middle of town.
Hop BroExactly. When Taru Taru in Kawaramachi, Takamatsu pours a guest beer like this, the pub's presence really stands out. 'Hyotto Sono 3' sounds like something I want in a glass immediately.
MugiThen it's settled, straight to Taru Taru. I need to taste that resin, citrus, and tropical vibe for myself.
Taru Taru, a beer pub in Takamatsu's Kawaramachi area, featured Kyoto Brewing's 'Hiyotto No. 3' on Instagram. Presented as a guest beer, it is the third release in a series that reworks Belgian IPA from a fresh angle. It fits Taru Taru's style of serving distinctive beers one glass at a time in the middle of the city.
The beer is built around Mosaic hops, combined with New Zealand Rakau and Riwaka. The post describes aromas of berries, citrus, and tropical stone fruit, layered with a resinous, dank character. The grist is led by Pilsner malt, with small additions of Munich malt and dextrin malt to add depth and body.
The brewery also took an experimental approach by blending hop keef derived from Riwaka with terpenes from Grapefruit Kush. The result is a beer designed to evolve through natural carbonation and in-can secondary fermentation, lifting the tropical and resin-forward aromas. At Taru Taru, located at 2-5-5 Kawaramachi, Takamatsu, that kind of guest tap is exactly the sort of pour that makes the bar worth a stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTaru Taru in Takamatsu just tapped a guest keg from Kyoto Brewing. It's a Belgian IPA called 'Hyotto Sono 3,' and it's a seriously intriguing pour.
MugiWhat! Hyotto Sono 3 is such a cute name. And wait, how is a Belgian IPA different from a regular IPA?
Hop BroIt blends the spicy yeast character of a Belgian ale with the bright hop punch of an IPA. This one is also the third entry in a series that rebuilds the style from a fresh angle.
MugiWhoa, but that resinous dankness line in the article totally lost me. Why did the beer suddenly start speaking advanced mode?
Hop BroIt sounds intense, but think pine-resin aroma. You get berry, citrus, and tropical stone-fruit notes, then a deeper green edge layered underneath.
MugiNo way, that's a traffic jam of aromas. Which hops are causing all that chaos?
Hop BroMosaic is the anchor, with New Zealand Rakau and Riwaka alongside it. That Mosaic, Rakau, Riwaka combo really pushes berry, citrus, and tropical character forward.
MugiWait, and it also uses hop kief and terpenes? At this point the beer sounds like it needs a lab coat.
Hop BroHop kief is a concentrated powdery part packed with hop aroma, and terpenes are the compounds behind grapefruit-like notes. Then secondary fermentation in the can builds natural carbonation, and the base of pilsner malt plus a little Munich and dextrin malt gives it body.
MugiOkay, so it smells lively and still has real substance. This is a one careful pint kind of beer in the middle of town.
Hop BroExactly. When Taru Taru in Kawaramachi, Takamatsu pours a guest beer like this, the pub's presence really stands out. 'Hyotto Sono 3' sounds like something I want in a glass immediately.
MugiThen it's settled, straight to Taru Taru. I need to taste that resin, citrus, and tropical vibe for myself.
