OUR BREWING introduces Ono Meisui Lager, a Fukui collaboration
OUR BREWING in Fukui City has introduced Ono Meisui Lager, a new collaboration beer created with Ono City in Fukui Prefecture. Brewed with well water from Nomura Shoyu and local organic rice from Ono, it is a pilsner built around clean bitterness and a light sweetness.
Hop BroI want to talk about ONO Meisui Lager today. It's a new collab beer from Fukui's OUR BREWING and Ono City.
MugiWhoa, that name already sounds crisp! A city collaboration means it's packed with local character, right?
Hop BroExactly. It's a classic pilsner, 5.0% ABV with 19.2 IBU, built around fresh bitterness and a soft touch of sweetness.
MugiWait, what is 19.2 IBU supposed to tell me? Is that beer math or a flavor warning?
Hop BroIBU is basically a bitterness guide, and 19.2 is gentle. So this should land clean and easy instead of punch-you-in-the-face bitter.
MugiAnd hold on, they used Nomura Soy Sauce well water? Please tell me this doesn't taste like lager over sushi.
Hop BroNo soy sauce crisis here. They also use pesticide-free Ono rice, which helps give it that faint, rounded sweetness.
MugiOkay, but no dry hopping and hot side only for the hops? Why does that sound like the hops got clocked out early?
Hop BroIt means the hops do their work before fermentation instead of after, so you still get a hint of citrus without covering up the malt.
MugiOhhh, so instead of showing off, it's really trying to let the place speak through the water, rice, and balance.
Hop BroRight, and that's very OUR BREWING. They brew in FUKUMACHI BLOCK in Fukui, and this one makes me want a pint now.
MugiSame here! A smooth, crisp glass of that sounds dangerous, because both of us would absolutely keep talking all night.
OUR BREWING in Fukui City introduced a new collaboration beer, Ono Meisui Lager, created with Ono City in Fukui Prefecture. The beer is a pilsner at 5.0% ABV and 19.2 IBU. It uses well water from Nomura Shoyu, which has more than 140 years of history, and locally grown organic rice from Ono as a specialty ingredient.
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The recipe aims for a clean pilsner with a balance of bright bitterness and subtle sweetness. In the brewer's comment, the team said it wanted to keep the malt sweetness, refreshing drinkability, and a classic pilsner feel while adding hops carefully. Instead of dry hopping, hops are used only on the hot side, which lets the malt stay in the foreground while adding a light citrus note.
About OUR BREWING
OUR BREWING is a Fukui-born craft beer brand based in FUKUMACHI BLOCK in central Fukui City. The brewery's idea is simple: beer helps people connect. This collaboration fits that philosophy well by tying the beer to Ono's water, rice, and local character.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI want to talk about ONO Meisui Lager today. It's a new collab beer from Fukui's OUR BREWING and Ono City.
MugiWhoa, that name already sounds crisp! A city collaboration means it's packed with local character, right?
Hop BroExactly. It's a classic pilsner, 5.0% ABV with 19.2 IBU, built around fresh bitterness and a soft touch of sweetness.
MugiWait, what is 19.2 IBU supposed to tell me? Is that beer math or a flavor warning?
Hop BroIBU is basically a bitterness guide, and 19.2 is gentle. So this should land clean and easy instead of punch-you-in-the-face bitter.
MugiAnd hold on, they used Nomura Soy Sauce well water? Please tell me this doesn't taste like lager over sushi.
Hop BroNo soy sauce crisis here. They also use pesticide-free Ono rice, which helps give it that faint, rounded sweetness.
MugiOkay, but no dry hopping and hot side only for the hops? Why does that sound like the hops got clocked out early?
Hop BroIt means the hops do their work before fermentation instead of after, so you still get a hint of citrus without covering up the malt.
MugiOhhh, so instead of showing off, it's really trying to let the place speak through the water, rice, and balance.
Hop BroRight, and that's very OUR BREWING. They brew in FUKUMACHI BLOCK in Fukui, and this one makes me want a pint now.
MugiSame here! A smooth, crisp glass of that sounds dangerous, because both of us would absolutely keep talking all night.
