Ash Head Brewery previews a LOCAL HARVEST beer with tankan
Ash Head Brewery in Kirishima, Kagoshima has previewed the next beer in its LOCAL HARVEST series. The new release is a Belgian wit brewed with tankan from Kishira Retreat, with an advance tasting planned in Kirishima City.
Hop BroSomething caught my eye today: Ash Head Brewery in Kirishima is teasing another local-ingredient release.
MugiWait, the LOCAL HARVEST series again? That name already sounds like a farmers' market with a tap list!
Hop BroThis one uses tankan from Kishiira Retreat in a Belgian White, so I'm picturing a bright, early-summer kind of beer.
MugiTankan in beer? A citrus beer twist sounds amazing, but does it turn into fancy juice?
Hop BroNot if the base is right. Belgian White has soft wheat texture and yeast-driven phenolic aroma, so the fruit can pop without taking over.
MugiThere it is, the beer-nerd alarm. What does phenolic aroma even mean exactly?
Hop BroSimple version: think clove-like, lightly spice-like notes. Add tankan on top and you get fresh citrus with actual depth.
MugiOhhh! And the preview at TOORINIWA on May 24 means people in Kirishima get first dibs?
Hop BroExactly, and they're pairing it with food like mikan shira-ae and green curry, which gives the whole thing a cash-on counter vibe in the best way.
MugiSo the beer still has no announced name, but somehow that makes me more curious, not less.
Hop BroSame. Ash Head keeps building around local climate and ingredients, and this tankan-forward release sounds made for late spring into early summer.
MugiAt this point I'm done pretending to be chill. I want a glass now, preferably with snacks and a dramatic first sip.
Ash Head Brewery in Kirishima, Kagoshima has teased the next beer in its `LOCAL HARVEST` series. The new release uses tankan from Kishira Retreat and is planned as a Belgian wit. A preview event is set for May 24 at TOORINIWA in Kokubu Chuo, Kirishima City.
Belgian wit is known for its soft wheat character and spice-driven aroma. Adding tankan should bring a bright citrus layer that fits the transition from spring into early summer. Ash Head Brewery has been building its identity around beers that reflect the ingredients and landscape of Kirishima, and this project continues that direction with a distinctly local fruit.
The brewery has not revealed the final beer name yet, only noting that it is scheduled for release next week. Food will also be served at the event.
- Cream cheese with dried fruit
- Citrus tofu dressing
- Simmered tomatoes
- Sweet-and-savory chicken liver
- Green curry
The food is prepared by Yamamoto, who serves snacks at the Manzen Saketen standing bar. Dishes are available until sold out, and payment is cash only. It is a straightforward local beer event centered on seasonal ingredients and regional character.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSomething caught my eye today: Ash Head Brewery in Kirishima is teasing another local-ingredient release.
MugiWait, the LOCAL HARVEST series again? That name already sounds like a farmers' market with a tap list!
Hop BroThis one uses tankan from Kishiira Retreat in a Belgian White, so I'm picturing a bright, early-summer kind of beer.
MugiTankan in beer? A citrus beer twist sounds amazing, but does it turn into fancy juice?
Hop BroNot if the base is right. Belgian White has soft wheat texture and yeast-driven phenolic aroma, so the fruit can pop without taking over.
MugiThere it is, the beer-nerd alarm. What does phenolic aroma even mean exactly?
Hop BroSimple version: think clove-like, lightly spice-like notes. Add tankan on top and you get fresh citrus with actual depth.
MugiOhhh! And the preview at TOORINIWA on May 24 means people in Kirishima get first dibs?
Hop BroExactly, and they're pairing it with food like mikan shira-ae and green curry, which gives the whole thing a cash-on counter vibe in the best way.
MugiSo the beer still has no announced name, but somehow that makes me more curious, not less.
Hop BroSame. Ash Head keeps building around local climate and ingredients, and this tankan-forward release sounds made for late spring into early summer.
MugiAt this point I'm done pretending to be chill. I want a glass now, preferably with snacks and a dramatic first sip.
