Cliffgallo Brewing releases farmhouse ale "YAN BARROW" made with Yanbaru ingredients
Cliffgallo Brewing in Okinawa City has begun bottle sales of its farmhouse ale "YAN BARROW," a beer that makes the most of Yanbaru ingredients. Built from connections within the Hatanin Project, it is finished as a glass that brings together herbs, honey, and citrus.
Hop BroCliffgallo Brewing in Okinawa City has bottled "YAN BARROW," packed with Yanbaru ingredients, right?
MugiWait, you mean it’s really packed with Yanbaru ingredients? That sounds so loaded already! Even the name sounds delicious!
Hop BroInside, it’s a farmhouse ale that combines herbs, honey, and citrus tied to the Hatanin Project.
MugiFarmhouse ale? What is that, like a beer with a farm vibe? Not a ranch, but a field?!
Hop BroTo put it simply, it’s the kind of beer that reflects agricultural ingredients and the feel of the land. This one uses five kinds of herbs from Yoshino, honey from Okinawa Bee Happy, and shikuwasa plus hime lemon from Kanagawa Tea.
MugiWhoa, a triple harmony of herbs, honey, and citrus! And it feels like the Yanbaru producers are right there in the recipe. So wholesome!
Hop BroExactly. What’s interesting is that it’s not just a pile of ingredients, but something designed to bring to mind the landscape of the fields and the islands.
MugiI’m curious about the label too! I heard Cliff drew it, but the setup of a Chinese-Belgian Yan Barrow suddenly gives it a whole lot of story!
Hop BroYeah, it plays with the look while still being made as a bottle that serves as a token of gratitude to the Yanbaru Hatanin Project. That’s what makes it good.
MugiJust hearing the explanation makes my throat dry up! It really hits for limited-edition fans, and makes me want to drink in Okinawa’s atmosphere itself!
Hop BroAll right, then today’s decided. It’s the kind of beer that makes you want to open it together, a glass scented with Yanbaru.
Okinawa City’s Cliffgallo Brewing has started bottle sales of its farmhouse ale "YAN BARROW (Yan Barrow)," packed with ingredients from Yanbaru.
This beer was brewed by combining ingredients connected to the Yanbaru Hatanin Project. According to the post, they received five kinds of herbs, including curry leaves and cardamom leaves, from Mr. Yoshino; honey from Tairiki of "Okinawa Bee Happy" on Iejima; and shikuwasa and hime lemon from Ryuichi of Kanagawa Tea. The relationships with local producers are reflected directly in the recipe.
The style is a farmhouse ale. By layering herbs, honey, and citrus, it is not just a simple sum of ingredients, but a composition that evokes the landscape of the fields and islands. Cliffgallo Brewing is a brewery based in Okinawa City, and this release also strongly highlights its commitment to connecting with local Okinawan producers.
The label was drawn by head brewer Cliff. In the post, it explains that while the model is Mr. Yoshino, it was drawn with the concept of "Yan Barrow, a Chinese-Belgian person who moved to Okinawa and became a farmer." While playing with the relationship between the product name and the visuals, the work as a whole is presented as a bottle brewed with a sense of gratitude toward the Yanbaru Hatanin Project.
When you taste it with the Yanbaru ingredients and the background of the producers in mind, the contours of this beer come into sharper focus. For beer fans looking for a limited release made with local ingredients, this is one to watch.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroCliffgallo Brewing in Okinawa City has bottled "YAN BARROW," packed with Yanbaru ingredients, right?
MugiWait, you mean it’s really packed with Yanbaru ingredients? That sounds so loaded already! Even the name sounds delicious!
Hop BroInside, it’s a farmhouse ale that combines herbs, honey, and citrus tied to the Hatanin Project.
MugiFarmhouse ale? What is that, like a beer with a farm vibe? Not a ranch, but a field?!
Hop BroTo put it simply, it’s the kind of beer that reflects agricultural ingredients and the feel of the land. This one uses five kinds of herbs from Yoshino, honey from Okinawa Bee Happy, and shikuwasa plus hime lemon from Kanagawa Tea.
MugiWhoa, a triple harmony of herbs, honey, and citrus! And it feels like the Yanbaru producers are right there in the recipe. So wholesome!
Hop BroExactly. What’s interesting is that it’s not just a pile of ingredients, but something designed to bring to mind the landscape of the fields and the islands.
MugiI’m curious about the label too! I heard Cliff drew it, but the setup of a Chinese-Belgian Yan Barrow suddenly gives it a whole lot of story!
Hop BroYeah, it plays with the look while still being made as a bottle that serves as a token of gratitude to the Yanbaru Hatanin Project. That’s what makes it good.
MugiJust hearing the explanation makes my throat dry up! It really hits for limited-edition fans, and makes me want to drink in Okinawa’s atmosphere itself!
Hop BroAll right, then today’s decided. It’s the kind of beer that makes you want to open it together, a glass scented with Yanbaru.
