Hansharo Beer Releases Limited Natural Yeast Beer with Domaine Oyamada
Hansharo Beer, based in Izunokuni, Shizuoka, has announced a limited collaboration beer with Domaine Oyamada of Paysanne Nakahara Winery in Yamanashi. Fermented with wild yeast found on wine grapes, the beer highlights layered fruit character and a refreshing acidity.
Hop BroReflex Beer in Izu has released a limited beer with wild yeast that wine lovers should notice.
MugiWhat? A beer for wine lovers? This new Reflex Beer release already has my attention!
Hop BroIt is called Natural Yeast Beer ~Domaine Oyamada~, a collaboration with Domaine Oyamada in Yamanashi.
MugiDomaine Oyamada is a winery, right? So did they throw grapes into beer?
Hop BroThat is the clever part: the star is not the fruit itself, but wild yeast from Delaware grapes.
MugiWhat even is that? Yeast is the thing that makes bread rise, right? We can enjoy yeast living on grapes too?
Hop BroExactly. Yeast turns sugar into alcohol and creates aromas. Here, they used slow, low-temperature fermentation to draw out delicate notes.
MugiSo microbes are aroma-making craftspeople! What does it taste like? That is a wild career change for bread yeast!
Hop BroThink apple, lemon, and banana, with bright fruitiness and gentle acidity. Hop aromas join in, making it unlike a typical fruit beer.
MugiWow! Sipping it from a wine glass and following the changing aroma sounds lovely. I want to savor that aroma slowly right now!
Fermented with wine-grape yeast
Hansharo Beer has introduced “Natural Yeast Beer ~Domaine Oyamada~,” a collaboration with Domaine Oyamada, part of Paysanne Nakahara Winery in Yamanashi. The beer is fermented with naturally occurring yeast found on wine grapes cultivated by winemaker and grape grower Yukinori Oyamada.
The grapes used by Domaine Oyamada include Delaware, a variety commonly used for white wine. According to Hansharo Beer, the yeast brings layered fruit notes reminiscent of apple, lemon, and banana. These flavors are joined by a delicate, floral aroma and a pleasant acidity, giving the beer a character that reaches beyond conventional beer fermentation.
A slow, cool fermentation
The wort is fermented slowly from a low temperature to bring out the subtle esters produced by the natural yeast. These aromas blend with the hop character, creating a long, delicate profile marked by apple and citrus impressions. Rather than simply adding fruit to a beer, the collaboration explores how the yeast associated with grapes can shape the drink from the fermentation stage onward.
Natural fermentation can produce different nuances depending on the grapes, season, and brewing conditions. That makes each vintage especially interesting for drinkers who enjoy following the evolution of a beer over time. The project also offers a meeting point between wine and beer, making it a natural choice for fans of both categories.
Based in Nirayama, Izunokuni, Hansharo Beer produces a range of beers including English Pale Ale, American Pale Ale, and Brown Porter, alongside rotating limited releases. This latest collaboration is best approached slowly, ideally served in a wine glass so its fruit-forward aroma and gentle acidity can fully open as it warms.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroReflex Beer in Izu has released a limited beer with wild yeast that wine lovers should notice.
MugiWhat? A beer for wine lovers? This new Reflex Beer release already has my attention!
Hop BroIt is called Natural Yeast Beer ~Domaine Oyamada~, a collaboration with Domaine Oyamada in Yamanashi.
MugiDomaine Oyamada is a winery, right? So did they throw grapes into beer?
Hop BroThat is the clever part: the star is not the fruit itself, but wild yeast from Delaware grapes.
MugiWhat even is that? Yeast is the thing that makes bread rise, right? We can enjoy yeast living on grapes too?
Hop BroExactly. Yeast turns sugar into alcohol and creates aromas. Here, they used slow, low-temperature fermentation to draw out delicate notes.
MugiSo microbes are aroma-making craftspeople! What does it taste like? That is a wild career change for bread yeast!
Hop BroThink apple, lemon, and banana, with bright fruitiness and gentle acidity. Hop aromas join in, making it unlike a typical fruit beer.
MugiWow! Sipping it from a wine glass and following the changing aroma sounds lovely. I want to savor that aroma slowly right now!
