![Saiougauma in Kobe starts pouring MAHOWBREW's '[eighthundred] Party -Ginger Gose- #2'](/api/ogp_images/sdxdzf6j.webp)
Saiougauma in Kobe starts pouring MAHOWBREW's '[eighthundred] Party -Ginger Gose- #2'
Saiougauma, a beer pub in Sannomiya, Kobe, is serving MAHOWBREW's guest beer '[eighthundred] Party -Ginger Gose- #2.' The imperial gose is part of the [eighthundred] project connected to MONGOL800 and OneSpirit, and it layers Okinawan ingredients with rum.
Hop BroToday in Kobe's Sannomiya, Saiougauma started pouring MAHOWBREW's [eighthundred] Party -Ginger Gose- #2, and that's worth talking about.
MugiWhat! That name already sounds like a party, and the fact it's Saiougauma's guest beer makes me want to rush over!
Hop BroAnd it comes from the [eighthundred] project by MONGOL800's Kiyosaku Uezu and OneSpirit's Akira Nakazato, so the backstory is pretty loaded.
MugiWhoa, but when you say Imperial Gose, it suddenly feels like beer class just started!
Hop BroGose is a lightly sour style with sea salt, and imperial means it's a stronger take. So this is basically a salty, stronger sipper at 10% ABV.
MugiTen percent!? And with 10 IBU, the bitterness stays low, so that's giving off dangerous juice energy already!
Hop BroThen they layer in Okinawan ginger, karaki cinnamon from Nago, shell ginger, and rum. The brewing gets especially fun in the whirlpool addition.
MugiWhat even is that? Whirlpool sounds like a washing machine, so they spin the beer now!?
Hop BroPretty much a gentle spin, yeah. After the boil, they swirl the hot wort so the salt and spices settle in cleanly, then add rum after fermentation for a tropical spice lift.
MugiA relaxed pub where you can drop in solo and drink something like that with food? This is a full I need this tonight situation!
Hop BroExactly, I want to sit down there and take my time with this rum-kissed gose so badly that my taste buds are already in Okinawa.
Saiougauma, a beer pub in Sannomiya, Kobe, is presented as a place to enjoy carefully selected craft beer at a relaxed pace. It is easy to drop in solo, and table seating makes it a comfortable stop for pairing beer with food.
The guest pour is MAHOWBREW's '[eighthundred] Party -Ginger Gose- #2'. It is part of the [eighthundred] project linked to MONGOL800 and OneSpirit, and it brings together Okinawan ingredients and rum in an imperial gose.
- Brewery: MAHOWBREW (Okinawa)
- Style: Imperial gose with ginger, Okinawan cinnamon, shell ginger, and rum
- ABV: 10.0% / IBU: 10
- Key points: Okinawan ginger, karaki and shell ginger from Nagogyochi Farm in Nago, plus the project's second rum release, 'Party -TROPICAL RUM-,' and its base spirit
According to the post, ginger is added during the boil, sea salt, karaki, and shell ginger are added in the whirlpool, and rum is blended after fermentation. The result is a layered gose with spice, salt, and a distinctly southern-island character.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday in Kobe's Sannomiya, Saiougauma started pouring MAHOWBREW's [eighthundred] Party -Ginger Gose- #2, and that's worth talking about.
MugiWhat! That name already sounds like a party, and the fact it's Saiougauma's guest beer makes me want to rush over!
Hop BroAnd it comes from the [eighthundred] project by MONGOL800's Kiyosaku Uezu and OneSpirit's Akira Nakazato, so the backstory is pretty loaded.
MugiWhoa, but when you say Imperial Gose, it suddenly feels like beer class just started!
Hop BroGose is a lightly sour style with sea salt, and imperial means it's a stronger take. So this is basically a salty, stronger sipper at 10% ABV.
MugiTen percent!? And with 10 IBU, the bitterness stays low, so that's giving off dangerous juice energy already!
Hop BroThen they layer in Okinawan ginger, karaki cinnamon from Nago, shell ginger, and rum. The brewing gets especially fun in the whirlpool addition.
MugiWhat even is that? Whirlpool sounds like a washing machine, so they spin the beer now!?
Hop BroPretty much a gentle spin, yeah. After the boil, they swirl the hot wort so the salt and spices settle in cleanly, then add rum after fermentation for a tropical spice lift.
MugiA relaxed pub where you can drop in solo and drink something like that with food? This is a full I need this tonight situation!
Hop BroExactly, I want to sit down there and take my time with this rum-kissed gose so badly that my taste buds are already in Okinawa.
