A post on And Beer Katsunuma Brewery's Instagram announced the release of its new beer, "Weizen Fermenting". The style is Weizen, with an alcohol content of 5.7%. The post also notes that this is a Weizen brew after a long time.

The most distinctive feature of this recipe is the use of raw wheat from Yamanashi. By using raw, unmalted wheat rather than malted wheat, the brewery aimed for better foam retention and a chewy mouthfeel. The base is Pilsner malt, with a small amount of Munich malt added to emphasize a vivid finish, and the saccharification process was mashed in carefully divided temperature ranges.

The hops used are Kent Goldings. The structure is designed to add herbal and fruity nuances without compromising the Weizen profile. In addition, by fermenting the Weizen yeast at a slightly lower temperature, the beer is designed to bring out yeast-derived aromas reminiscent of banana and clove.

It is being released sequentially at the brewery's own taprooms in Koenji, Asagaya, and Yamanashi. Quantities are limited, and sales will end once it is sold out. Keg sales for food and beverage businesses have also begun through the brewery's wholesale e-commerce channel.

And Beer was founded in 2017 in Koenji, Tokyo, and now operates its brewing base in Katsunuma. Brewed in a place known as a wine region, this Weizen looks set to be a notable beer for anyone who wants to enjoy both local ingredients and yeast expression.