IN THA DOOR BREWING Releases Its Seasonal Wine Pumice Saison Again
Kobe-based IN THA DOOR BREWING has completed this year’s edition of Wine Pumice, a seasonal beer made with grape pomace from a local winery. Brewed as a 5.5% Wine Pumice Saison, the limited beer highlights fresh fruit character, bright acidity, and spicy saison yeast aromas.
Hop BroIN THE DOOR BREWING in Kobe has brewed its seasonal Wine Pumice once again this year!
MugiWhat?! Wine in beer? That name already has so much going on!
Hop BroIt’s a Wine Pumice Saison at 5.5% ABV, made with pressed grape pomace left over from winemaking.
Mugi“Left over” sounds a bit kitchen-sink-ish! Is that really a tasty ingredient?
Hop BroAbsolutely. The skins and pulp retain aroma, bringing bright grape-derived acidity into the beer.
MugiNice! But what was saison again? It sounds like a stylish season name!
Hop BroIt’s a Belgian-origin style whose yeast creates fruity, spicy aromas—a great match for grape character.
MugiSo it has wine-like fruitiness and beer-like refreshment? My glass might get confused!
Hop BroThe pomace comes from nearby Kiraka Winery in Kobe, making this a local-material beer rooted in its community.
MugiYou can taste Kobe’s growers and brewers together! With limited bottles planned too, I really want to try it!
IN THA DOOR BREWING, based in Kobe’s Chuo Ward, has announced the completion of this year’s Wine Pumice, a seasonal limited beer brewed with grape pomace.
The beer is described as a Wine Pumice Saison, with an ABV of 5.5%. Its key local ingredient is grape pomace pressed during winemaking at Kiraka Budou Shuzojo, a winery also located in Kobe’s Chuo Ward. The collaboration gives the beer a distinctly local character and reflects the brewery’s focus on brewing with ingredients connected to the surrounding community.
Compared with last year’s version, this edition has been refined to deliver a more direct impression of the grapes themselves, including richer fruit flavor and a fuller sense of fresh fruit. Bright grape acidity is balanced by the fruity and spicy aromas characteristic of saison yeast, creating a profile that sits between the world of wine and beer while retaining the refreshing drinkability of a saison.
IN THA DOOR BREWING describes its beers as “local beer” and regularly uses seasonal fruits, herbs, and other ingredients harvested locally, without relying on processed beer-making liquids or liqueurs. Wine Pumice is another example of that approach, transforming a byproduct of local winemaking into a distinctive seasonal beer.
The brewery recommends the beer to both wine drinkers and craft beer fans. Quantities are limited, and bottled beer is also planned for limited production this year. Further details on availability are expected from IN THA DOOR BREWING.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroIN THE DOOR BREWING in Kobe has brewed its seasonal Wine Pumice once again this year!
MugiWhat?! Wine in beer? That name already has so much going on!
Hop BroIt’s a Wine Pumice Saison at 5.5% ABV, made with pressed grape pomace left over from winemaking.
Mugi“Left over” sounds a bit kitchen-sink-ish! Is that really a tasty ingredient?
Hop BroAbsolutely. The skins and pulp retain aroma, bringing bright grape-derived acidity into the beer.
MugiNice! But what was saison again? It sounds like a stylish season name!
Hop BroIt’s a Belgian-origin style whose yeast creates fruity, spicy aromas—a great match for grape character.
MugiSo it has wine-like fruitiness and beer-like refreshment? My glass might get confused!
Hop BroThe pomace comes from nearby Kiraka Winery in Kobe, making this a local-material beer rooted in its community.
MugiYou can taste Kobe’s growers and brewers together! With limited bottles planned too, I really want to try it!
