HOP MAN in Chigasaki taps Shonan Beer’s Sansho IPA
The beer pub HOP MAN in Chigasaki, Kanagawa, has tapped Shonan Beer’s Sansho IPA. The beer traces back to a collaboration recipe with Widmer Brothers Brewing in Portland, Oregon, and pairs an American IPA base with Japanese sansho pepper.
Hop BroHOP MAN in Chigasaki just tapped Sansho IPA on draft. It's a Shonan Beer release that layers Japanese sansho over an American IPA, and that is very much my kind of problem.
MugiWait, sansho in IPA? That's beer, not seasoning gone rogue, right? My tongue already feels like it's bracing for impact!
Hop BroVery much beer. The recipe started from a Widmer collab origin with Widmer Brothers Brewing in Portland, so it already had a strong American IPA backbone.
MugiOkay but what does IPA backbone even mean? Why does beer talk always sound like it's either anatomy or architecture?
Hop BroIt means the base is built with several American hops for bright aroma and flavor, then sansho joins the party on top. Think of it as a citrus-hop stage with a very sharp guest star.
MugiThat actually sounds amazing. I can already imagine the tingly pepper finish doing a tiny fireworks show in my throat.
Hop BroExactly. They add the sansho late in the boil and again after primary fermentation, which is basically a late-stage sansho addition to pull out both aroma and aftertaste.
MugiHold on, after primary fermentation sounds like a wizard certification exam. Beginner translation, please!
Hop BroIt just means after the yeast's busiest stretch settles down. Adding it then helps keep the fresh aroma from blowing off, so you get a clean Japanese spice lift in the finish.
MugiOhhh, and if it works with food, I want to try it with karaage and grilled fish immediately. I can already see myself climbing to HOP MAN upstairs like it's destiny.
Hop BroThat easy stop-in location in Jikkensaka is part of the charm. A local spot pouring a food-friendly IPA like this is exactly why tap changes are dangerous for my self-control.
MugiThen it's settled, I officially need that Sansho IPA. I'll bring the appetite, and you keep the brewing lecture under one pint, okay?
HOP MAN, a beer pub on the second floor in Jukkenzaka, Chigasaki, is a place where craft beer can be enjoyed in a casual, everyday setting. The newly tapped beer is Shonan Beer’s Sansho IPA. According to the post, the beer started as a collaboration project with Widmer Brothers Brewing in Portland, Oregon.
The key point of this beer is the way it brings Japanese sansho into an American IPA framework. The sansho used here was harvested by Mr. Otake, who is also known for his lemongrass. It is added near the end of the boil and again after primary fermentation, creating a clear sansho presence in both the aroma and the finish.
In terms of flavor, the beer is described as having bright aromas and flavors from several varieties of American hops, with different layers of bitterness from the hops and the sansho. A gentle, tingling sansho character lingers on the finish, and the beer is said to pair well with Japanese food. For drinkers looking for an IPA that works with a meal, this is a notable tap addition.
HOP MAN’s easy-to-stop-by location in Chigasaki adds to its appeal. Each new tap gives regulars and visitors another reason to drop in and explore beers with a strong local character.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHOP MAN in Chigasaki just tapped Sansho IPA on draft. It's a Shonan Beer release that layers Japanese sansho over an American IPA, and that is very much my kind of problem.
MugiWait, sansho in IPA? That's beer, not seasoning gone rogue, right? My tongue already feels like it's bracing for impact!
Hop BroVery much beer. The recipe started from a Widmer collab origin with Widmer Brothers Brewing in Portland, so it already had a strong American IPA backbone.
MugiOkay but what does IPA backbone even mean? Why does beer talk always sound like it's either anatomy or architecture?
Hop BroIt means the base is built with several American hops for bright aroma and flavor, then sansho joins the party on top. Think of it as a citrus-hop stage with a very sharp guest star.
MugiThat actually sounds amazing. I can already imagine the tingly pepper finish doing a tiny fireworks show in my throat.
Hop BroExactly. They add the sansho late in the boil and again after primary fermentation, which is basically a late-stage sansho addition to pull out both aroma and aftertaste.
MugiHold on, after primary fermentation sounds like a wizard certification exam. Beginner translation, please!
Hop BroIt just means after the yeast's busiest stretch settles down. Adding it then helps keep the fresh aroma from blowing off, so you get a clean Japanese spice lift in the finish.
MugiOhhh, and if it works with food, I want to try it with karaage and grilled fish immediately. I can already see myself climbing to HOP MAN upstairs like it's destiny.
Hop BroThat easy stop-in location in Jikkensaka is part of the charm. A local spot pouring a food-friendly IPA like this is exactly why tap changes are dangerous for my self-control.
MugiThen it's settled, I officially need that Sansho IPA. I'll bring the appetite, and you keep the brewing lecture under one pint, okay?
