Brasserie a Route debuts new Kölsch “Maya Kölsch,” with another release due July 16
Brasserie a Route in Kobe’s Nada Ward has tapped a new beer, “Maya Kölsch.” Inspired by a Kölsch the brewer encountered in Cologne, the release is followed by a herbal saison, “Entrance,” set to arrive on July 16.
Hop BroNews out of Kobe: Brasserie a Route just tapped Maya Kolsch, and that is a very good summer sentence. Their new release from the Suido-suji shopping street brewery is already getting a strong response.
MugiWait, Maya Kolsch sounds like a mountain and a beer teamed up to be cool! So what even makes a Kolsch a Kolsch?
Hop BroIt is a Kolsch-style ale inspired by what the owner drank in Cologne about 20 years ago. That trip apparently made him realize beer could be this easy to drink.
MugiHold on, ale but lager-like? Beer has plot twists now? I need a translator and maybe a snack.
Hop BroIt is top-fermented like an ale, but the finish comes across light and clean. The bitterness stays gentle, so it goes down really easily in hot, humid weather.
MugiOkay, that sounds beginner-friendly! But the article mentioned noble hop aroma, and that makes it sound like the hops own a castle.
Hop BroNo castle, unfortunately. Noble hops usually bring a refined herbal-floral character, so here you get fresh elegant aroma floating over a light body.
MugiAnd in Cologne they serve it in 200 ml Stange pours? That is basically beer conveyor-belt service. Funny, dangerous, amazing.
Hop BroExactly. But at Brasserie a Route, they recommend enjoying it as a full pint pour, which fits slow, easy summer drinking a lot better here.
MugiAnd then on July 16, they are releasing the saison Entrance on July 16 with herbs from the foothills of Mount Rokko? That lineup is getting unfair.
Hop BroThat is the hook for me. Following Maya Kolsch with a saison made from Rokko foothill herbs feels like bottling local memory and summer at the same time.
MugiI am fully thirsty now. Just hearing Kobe summer beer makes me want to grab Maya Kolsch and Entrance and do a side-by-side tasting with you.
Brasserie a Route, a brewery and taproom in the Suido-suji shopping arcade in Kobe’s Nada Ward, has tapped a new beer called Maya Kölsch. In the post, the brewery says the new release has been on tap since the previous day and is already getting a strong response.
The beer was inspired by Kölsch, a style the brewer encountered about 20 years ago while traveling in Germany. After visiting Cologne, the brewer was struck by how drinkable the style was, especially at a time when bitterness was not an easy sell personally. Kölsch is an ale, but it drinks with the crispness often associated with lager.
In Cologne, Kölsch is traditionally served in 200 ml pours in a narrow cylindrical glass known as a Stange. Brasserie a Route does not stock the Stange, so the brewery recommends enjoying it as a pint. The beer is described as light-bodied, with a fresh noble-hop aroma that fits a humid Japanese summer and works well as a first drink of the day.
The brewery also says that starting July 16, it will release Entrance, a saison made with herbs from the foothills of Mount Rokko. From Kobe’s Suido-suji district, Brasserie a Route continues to line up seasonal beers with a clear sense of place.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNews out of Kobe: Brasserie a Route just tapped Maya Kolsch, and that is a very good summer sentence. Their new release from the Suido-suji shopping street brewery is already getting a strong response.
MugiWait, Maya Kolsch sounds like a mountain and a beer teamed up to be cool! So what even makes a Kolsch a Kolsch?
Hop BroIt is a Kolsch-style ale inspired by what the owner drank in Cologne about 20 years ago. That trip apparently made him realize beer could be this easy to drink.
MugiHold on, ale but lager-like? Beer has plot twists now? I need a translator and maybe a snack.
Hop BroIt is top-fermented like an ale, but the finish comes across light and clean. The bitterness stays gentle, so it goes down really easily in hot, humid weather.
MugiOkay, that sounds beginner-friendly! But the article mentioned noble hop aroma, and that makes it sound like the hops own a castle.
Hop BroNo castle, unfortunately. Noble hops usually bring a refined herbal-floral character, so here you get fresh elegant aroma floating over a light body.
MugiAnd in Cologne they serve it in 200 ml Stange pours? That is basically beer conveyor-belt service. Funny, dangerous, amazing.
Hop BroExactly. But at Brasserie a Route, they recommend enjoying it as a full pint pour, which fits slow, easy summer drinking a lot better here.
MugiAnd then on July 16, they are releasing the saison Entrance on July 16 with herbs from the foothills of Mount Rokko? That lineup is getting unfair.
Hop BroThat is the hook for me. Following Maya Kolsch with a saison made from Rokko foothill herbs feels like bottling local memory and summer at the same time.
MugiI am fully thirsty now. Just hearing Kobe summer beer makes me want to grab Maya Kolsch and Entrance and do a side-by-side tasting with you.
