Anglo Japanese Brewing's "Feoder Sour Vintage" Tapped at Korinbo Jibilba
At the beer pub Korinbo Jibilba in Katamachi, Kanazawa, Anglo Japanese Brewing's "Feoder Sour Vintage" has been tapped. This barrel-aged sour, at 5% ABV, is characterized by acidity from natural fermentation that evokes Belgian lambic, along with a dry finish.
Hop BroThe tap has opened at Korinbo Jibilba in Kanazawa's Katamachi, and Anglo Japanese Brewing's "Feoder Sour Vintage" has arrived. That's pretty exciting.
MugiHuh! Even the name sounds complicated! But Feoder Sour Vintage is somehow really intriguing!
Hop BroThis is a Style: Feoder Aged Sour, a barrel-aged sour at 5% ABV. It's the kind of beer that comes on gradually, like a Belgian lambic.
MugiLambic? What even is that! It already sounds way too advanced just from the name, but what does natural-fermentation acidity taste like?
Hop BroBasically, instead of just pumping in yeast, it's the idea of fermentation with the help of microorganisms in the environment too. That's why it has a gentle acidity with a slightly funky aroma on top.
MugiWow. I thought it was going to be something like yogurt, but it's much deeper than that. And it even has aromas from the wood cask? That's a lot of information!
Hop BroExactly. The interesting part is that the cask isn't just a container, but part of the flavor itself. And the finish is dry, so it lands crisp in a humid season.
MugiThat sounds amazing on a hot day! I totally get why the post said you can quaff it gulp after gulp.
Hop BroWhen a guest beer like this comes in at a place like Korinbo Jibilba, you get to see a kind of fun from a different angle than just hop aroma and bitterness.
MugiAlright, I want to go sour-beer exploring in Katamachi today! Now I want to try that crisp, well-chilled pour too!
Anglo Japanese Brewing's Feoder Sour Vintage has been tapped at Korinbo Jibilba, a beer pub in Katamachi, Kanazawa. In the post, a crisp, well-chilled pour is recommended for this time of year, when the sticking humidity feels more noticeable than the temperature itself.
This beer is Style: Feoder Aged Sour, ABV 5%. It is a barrel-aged sour inspired by Belgian lambic, with gentle natural-fermentation acidity layered with notes from the wood cask and a slightly funky aroma. The finish is dry, making it an easy beer to keep drinking. The post also describes it as something you can "quaff gulp after gulp," and its design clearly suits a season when the heat makes you thirsty.
Korinbo Jibilba is a beer pub in Katamachi, Kanazawa City, Ishikawa Prefecture. As a place centered on craft beer, when an individual guest beer comes in, it broadens the drinker's options. A barrel-aged sour like this offers a way to enjoy beer's appeal from a direction different from hop aroma and bitterness. For anyone who wants to take their time exploring acidity, barrel character, and fermentation-driven complexity, this is the kind of tap announcement worth checking.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe tap has opened at Korinbo Jibilba in Kanazawa's Katamachi, and Anglo Japanese Brewing's "Feoder Sour Vintage" has arrived. That's pretty exciting.
MugiHuh! Even the name sounds complicated! But Feoder Sour Vintage is somehow really intriguing!
Hop BroThis is a Style: Feoder Aged Sour, a barrel-aged sour at 5% ABV. It's the kind of beer that comes on gradually, like a Belgian lambic.
MugiLambic? What even is that! It already sounds way too advanced just from the name, but what does natural-fermentation acidity taste like?
Hop BroBasically, instead of just pumping in yeast, it's the idea of fermentation with the help of microorganisms in the environment too. That's why it has a gentle acidity with a slightly funky aroma on top.
MugiWow. I thought it was going to be something like yogurt, but it's much deeper than that. And it even has aromas from the wood cask? That's a lot of information!
Hop BroExactly. The interesting part is that the cask isn't just a container, but part of the flavor itself. And the finish is dry, so it lands crisp in a humid season.
MugiThat sounds amazing on a hot day! I totally get why the post said you can quaff it gulp after gulp.
Hop BroWhen a guest beer like this comes in at a place like Korinbo Jibilba, you get to see a kind of fun from a different angle than just hop aroma and bitterness.
MugiAlright, I want to go sour-beer exploring in Katamachi today! Now I want to try that crisp, well-chilled pour too!
