“BurrataAle w/chardonnay” Arrives at Stand Umineko SiB100
At the beer pub Stand Umineko SiB100 on Dogenzaka in Shibuya, Derailleur Brew Works' “BurrataAle w/chardonnay” was introduced. It is a 5% dessert-leaning guest beer made with Chardonnay juice, liquid whey, and white wine vinegar.
Hop BroA burrata-inspired guest beer from Derailleur Brew Works has landed at Stand Umineko SiB100 in Dogenzaka, Shibuya. The name is “BurrataAle w/chardonnay,” and just seeing it written out makes you curious.
MugiWhoa! Even though it's beer, it sounds like a drink that leans toward dessert! Is it sweet? Salty? Which one is it!?
Hop BroIt's ABV 5 and IBU 11, so the drinkability is light and the bitterness is restrained. By combining Chardonnay juice, liquid whey, and white wine vinegar, it aims for the vibe of cutting into burrata. ABV 5 and IBU 11 already make it feel gentle.
MugiWait, what is liquid whey!? The only thing I can think of when I hear whey is protein powder for working out!
Hop BroFair question. Whey is the liquid that remains when cheese is made, and in this beer it plays the role of creating a silky mouthfeel. It is less about a milky flavor and more about smoothness.
MugiOhhh! And they even put in white wine vinegar!? For beer, that suddenly feels like a fancy restaurant kitchen! White wine vinegar is bold!
Hop BroExactly. The interesting part is that it does not lean only into sweetness; the acidity gives it shape. That mix of Chardonnay fruitiness and whey softness, tied together by a contrast between sweetness and acidity, is exactly the kind of thing you'd expect from a problem child maker.
MugiAnd Stand Umineko SiB100 has up to 21 taps in just 4 tsubo, right? Finding something this unconventional in such a tiny shop is amazing! 21 taps makes it feel like treasure hunting!
Hop BroIn Hyakkendana, Shibuya, the appeal is finding a beer that is not your usual IPA or lager. Dropping in casually and landing on an unexpected guest is the real charm of having a drink in Dogenzaka.
MugiJust hearing about it makes me want to drink it right now! Today, this is definitely one of those I want to drink it immediately beers. Hop bro, let's go to Dogenzaka!
A burrata-inspired beer joins the guest lineup
At Stand Umineko SiB100 in Dogenzaka, Shibuya, Derailleur Brew Works' “BurrataAle w/chardonnay” was announced. The post introduced it as style BurrataAle w/chardonnay, ABV 5, IBU 11, and explained that it is brewed with Chardonnay juice, liquid whey, hops, Sauvignon Blanc fruit, and white wine vinegar.
At the core of this beer is the fresh sweetness derived from Chardonnay and the silky mouthfeel created by whey. Including the hazy appearance, the recipe is designed to evoke the moment a burrata cheese is cut open. On top of that, the acidity from white wine vinegar gives it a sharper outline that does not lean only into sweetness, balancing dessert-beer character with an easy-drinking finish.
The post described it as an ambitious creation from Derailleur Brew Works, a "maker of problem child beers," emphasizing the contrast between its rich sweetness and clean acidity. Beer fans will likely want to taste not just its unusual character, but the way the ingredients are assembled themselves.
Stand Umineko SiB100 is a beer pub in the Hyakkendana area of Shibuya, Tokyo. Its compact 4-tsubo interior offers up to 21 taps, and canned beer is also available on the second floor. It is a place where you can drop in for just one drink and still stumble onto an unexpected guest beer, which is part of its charm. If you're looking in Dogenzaka for a pint that is a little different from the usual IPA or lager, a limited guest tap like this is not one to miss.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA burrata-inspired guest beer from Derailleur Brew Works has landed at Stand Umineko SiB100 in Dogenzaka, Shibuya. The name is “BurrataAle w/chardonnay,” and just seeing it written out makes you curious.
MugiWhoa! Even though it's beer, it sounds like a drink that leans toward dessert! Is it sweet? Salty? Which one is it!?
Hop BroIt's ABV 5 and IBU 11, so the drinkability is light and the bitterness is restrained. By combining Chardonnay juice, liquid whey, and white wine vinegar, it aims for the vibe of cutting into burrata. ABV 5 and IBU 11 already make it feel gentle.
MugiWait, what is liquid whey!? The only thing I can think of when I hear whey is protein powder for working out!
Hop BroFair question. Whey is the liquid that remains when cheese is made, and in this beer it plays the role of creating a silky mouthfeel. It is less about a milky flavor and more about smoothness.
MugiOhhh! And they even put in white wine vinegar!? For beer, that suddenly feels like a fancy restaurant kitchen! White wine vinegar is bold!
Hop BroExactly. The interesting part is that it does not lean only into sweetness; the acidity gives it shape. That mix of Chardonnay fruitiness and whey softness, tied together by a contrast between sweetness and acidity, is exactly the kind of thing you'd expect from a problem child maker.
MugiAnd Stand Umineko SiB100 has up to 21 taps in just 4 tsubo, right? Finding something this unconventional in such a tiny shop is amazing! 21 taps makes it feel like treasure hunting!
Hop BroIn Hyakkendana, Shibuya, the appeal is finding a beer that is not your usual IPA or lager. Dropping in casually and landing on an unexpected guest is the real charm of having a drink in Dogenzaka.
MugiJust hearing about it makes me want to drink it right now! Today, this is definitely one of those I want to drink it immediately beers. Hop bro, let's go to Dogenzaka!
