Flora Fermentation releases Nektar Passion & Guava sour ale
Shiga-based Flora Fermentation has unveiled Nektar -Passion&Guava-, a 350ml fruit sour ale centered on passion fruit and guava. The beer leans into bright tropical aroma, juicy fruit character, and a light acidic finish.
Hop BroI’ve got a fun one today: Flora Fermentation in Shiga just dropped a tropical new release, Nektar -Passion&Guava-.
MugiWait, passion fruit and guava? Fruit combo alert. Are we still talking beer, or did a smoothie crash the brewery?
Hop BroVery much beer. Flora Fermentation is a brewery in Higashiomi built around farm-to-glass brewing, so ingredients are the whole story.
MugiAnd Nektar means drink of the gods, right? That name has absolutely zero chill.
Hop BroExactly, and this series is all about fruit-first design. This one’s a fruit sour ale loaded with passion fruit and guava.
MugiI was fully on board until I saw IBU 12 and suddenly felt like I needed a calculator.
Hop BroIBU is just the bitterness scale. Twelve is low, so the juicy fruit and bright acidity should lead, and 5.0% ABV in a 350ml can keeps it easy.
MugiOkay, but Northstar Pils, Wheat malt, Cascade, Flaked Wheat... that’s ingredient wizardry. Say it three times and a taproom appears.
Hop BroPretty much. The pils and wheat keep the body light and soft, and Cascade from Kamifurano helps shape the aroma, so it stays tropical but crushable.
MugiThen why is it labeled happoshu? Tax law plot twist was not on my bingo card.
Hop BroBecause they use a lot of fruit puree, it falls under that category legally. Even Batch 48 sounds like a successful experiment you want to taste immediately.
MugiI can already picture it: a tropical sour from Shiga, ice-cold and bursting with fruit. I want that can in my hand now.
Hop BroSame here. If Nektar really lands that balance of fruit and gentle tartness, it’s a can to crack open now. I’d pour this the second it hits the fridge.
A tropical release from Higashiomi
Flora Fermentation is a brewery based in Higashiomi, Shiga. On its official site, the brewery frames its work around the story of "agriculture and fermentation," emphasizing a farm-to-glass approach. The new Nektar -Passion&Guava- fits that philosophy well.
"Nektar" is the name of a fruit-driven series, inspired by the idea of the drink of the gods. In this release, passion fruit and guava take center stage. The brewery uses a generous amount of fruit, aiming for a bright aroma, juicy fruit expression, and a refreshing tartness that keeps the beer approachable.
The beer is packaged in 350ml cans and comes in at 5.0% ABV with 12 IBU. Its grist includes Northstar Pils and wheat malt, with Cascade hops from Kamifurano. Additional ingredients listed on the product page are passion fruit, guava, and flaked wheat. Batch No. 48 is also noted, and because of the heavy fruit puree usage, it is classified as happoshu under Japanese tax rules.
The result is a beer that puts fruit character first without losing the clean, drinkable edge of a sour ale. For fans of tropical fruit-forward beers, it is a release worth watching from one of Shiga's newer microbreweries.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI’ve got a fun one today: Flora Fermentation in Shiga just dropped a tropical new release, Nektar -Passion&Guava-.
MugiWait, passion fruit and guava? Fruit combo alert. Are we still talking beer, or did a smoothie crash the brewery?
Hop BroVery much beer. Flora Fermentation is a brewery in Higashiomi built around farm-to-glass brewing, so ingredients are the whole story.
MugiAnd Nektar means drink of the gods, right? That name has absolutely zero chill.
Hop BroExactly, and this series is all about fruit-first design. This one’s a fruit sour ale loaded with passion fruit and guava.
MugiI was fully on board until I saw IBU 12 and suddenly felt like I needed a calculator.
Hop BroIBU is just the bitterness scale. Twelve is low, so the juicy fruit and bright acidity should lead, and 5.0% ABV in a 350ml can keeps it easy.
MugiOkay, but Northstar Pils, Wheat malt, Cascade, Flaked Wheat... that’s ingredient wizardry. Say it three times and a taproom appears.
Hop BroPretty much. The pils and wheat keep the body light and soft, and Cascade from Kamifurano helps shape the aroma, so it stays tropical but crushable.
MugiThen why is it labeled happoshu? Tax law plot twist was not on my bingo card.
Hop BroBecause they use a lot of fruit puree, it falls under that category legally. Even Batch 48 sounds like a successful experiment you want to taste immediately.
MugiI can already picture it: a tropical sour from Shiga, ice-cold and bursting with fruit. I want that can in my hand now.
Hop BroSame here. If Nektar really lands that balance of fruit and gentle tartness, it’s a can to crack open now. I’d pour this the second it hits the fridge.
