Nomendo Brew Stand to Pre-Release Saison "Kokutama" Made with Bread Crusts
Nomendo Brew Stand in Koshigaya, Saitama, has announced a new beer, "Kokutama (KOKUTAMA)," made with bread crusts. It is a bread saison with 5.0% ABV and 16 IBU, and it will be pre-released at the "Marunana Market" on May 17.
Hop BroKoshigaya's Nomendo Brew Stand is putting out a new beer brewed with bread crusts. It's called "Kokutama (KOKUTAMA)," and even the name sounds delicious.
MugiWhat! Beer made from bread crusts!? That's some serious upcycling, but can it really become beer?
Hop BroIt can. And the key point is that it's designed as a bread saison, not just a novelty beer.
MugiSaison sounds stylish, but it's kind of hard to grasp! Why isn't it a weizen?
Hop BroIf you want to capture the toastiness of bread and the gentle sweetness of wheat, saison is better at bringing out the ingredients. It looks light, but it's actually a style with a broad canvas.
MugiOhh! So at 5.0% ABV it sounds easy to drink, and I'd probably end up having one more!
Hop BroExactly. The bitterness is only 16 IBU, so it's not too strong. It's the kind of beer that lets you slowly enjoy the bread-derived toastiness and the soft wheat character.
MugiWow! And it uses bread crusts from Okada Bakery, so the local collaboration angle is amazing!
Hop BroThat's the best part. It also came from interactions at the pop-up venue, and it has a real story as a glass of upcycling.
MugiAnd it's getting a pre-release at the Marunana Market on May 17! If you still can't drink it at the shop, then we have to run to the venue!
Hop BroThe way they're pushing things while connecting with the community near Koshigaya Station is so Nomendo Brew Stand. This experimental beer under the NOMENDO BREW LABS name is one we can't afford to miss.
MugiYeah, a saison made with bread crusts is already making me want to drink it! Just hearing about it today has put both my stomach and my heart in beer mode!
Nomendo Brew Stand, a craft beer specialty shop in Koshigaya, Saitama, unveiled its new beer "Kokutama (KOKUTAMA)." This batch is an upcycling effort that makes use of bread crusts shared by the local "Okada Bakery," and it reportedly grew out of interactions at the venue where they were set up.
The style is a saison that brings out the texture of bread. By deliberately choosing saison rather than weizen, the brewery aimed for a design that lets the toastiness from the bread and the gentle sweetness of wheat come through. The specs are 5.0% ABV and 16 IBU. It is positioned as an experimental release under the name NOMENDO BREW LABS.
Nomendo Brew Stand is Koshigaya City's first brewery, operating near Koshigaya Station. In addition to its house-brewed beer, it also carries craft beers from around Japan, and while centering on IPA, it continues to expand its original lineup. This new release, which turns ties with a local bakery into beer, clearly shows the shop's approach to making things.
The pre-release will take place at the "Marunana Market" on May 17. Bottling has not been decided yet, and service at the shop has not started either, so for now it looks like this will be a beer best enjoyed at the event itself.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKoshigaya's Nomendo Brew Stand is putting out a new beer brewed with bread crusts. It's called "Kokutama (KOKUTAMA)," and even the name sounds delicious.
MugiWhat! Beer made from bread crusts!? That's some serious upcycling, but can it really become beer?
Hop BroIt can. And the key point is that it's designed as a bread saison, not just a novelty beer.
MugiSaison sounds stylish, but it's kind of hard to grasp! Why isn't it a weizen?
Hop BroIf you want to capture the toastiness of bread and the gentle sweetness of wheat, saison is better at bringing out the ingredients. It looks light, but it's actually a style with a broad canvas.
MugiOhh! So at 5.0% ABV it sounds easy to drink, and I'd probably end up having one more!
Hop BroExactly. The bitterness is only 16 IBU, so it's not too strong. It's the kind of beer that lets you slowly enjoy the bread-derived toastiness and the soft wheat character.
MugiWow! And it uses bread crusts from Okada Bakery, so the local collaboration angle is amazing!
Hop BroThat's the best part. It also came from interactions at the pop-up venue, and it has a real story as a glass of upcycling.
MugiAnd it's getting a pre-release at the Marunana Market on May 17! If you still can't drink it at the shop, then we have to run to the venue!
Hop BroThe way they're pushing things while connecting with the community near Koshigaya Station is so Nomendo Brew Stand. This experimental beer under the NOMENDO BREW LABS name is one we can't afford to miss.
MugiYeah, a saison made with bread crusts is already making me want to drink it! Just hearing about it today has put both my stomach and my heart in beer mode!
