KAMIKATZ Beer Releases 'Chaa Suru de' Tea Ale with Awa Bancha
On June 5, KAMIKATZ Beer launched a new tea ale, Chaa Suru de, made with Kamikatsu Awa Bancha. It is the first original recipe by brewer Ono-chan and highlights the tea's mellow acidity and aroma.
Hop BroThis one caught my eye today: KAMIKATZ Beer's new release. It's a Tea Ale called "Cha Suru De" made with Kamikatsu Awa Bancha.
MugiWait, tea in beer? And the name already sounds like it's inviting me to slack off in the best way!
Hop BroThat's exactly why it works. It's a new beer from KAMIKATZ Beer in Tokushima's Kamikatsu, and it's also Ono-chan's first recipe.
MugiWhoa, Kamikatsu Awa Bancha sounds important. What makes it different from regular tea?
Hop BroAwa Bancha is fermented with lactic acid bacteria, which gives it a mellow tang. The hops stay restrained so the tea's umami and soft astringency can stand out.
MugiHold on, lactic fermentation just turned this into science class. Does that mean it's face-scrunchingly sour?
Hop BroNot at all. It lands as a bright, easy sip instead of a sharp sour beer. At 5.0% ABV and 22 IBU, the balance stays gentle.
MugiWhat is this, friendly little numbers? If the bitterness is that calm, I could absolutely drink it with food.
Hop BroAnd the name "Cha Suru De" comes from the local way of saying let's take a break during work in Kamikatsu.
MugiThat is adorable. The town's break culture turning into beer is too good. I can already picture the 10 a.m. and 3 p.m. chimes.
Hop BroKamikatsu is also known as a zero-waste town, so this feels like KAMIKATZ Beer putting the place itself into the glass. Makes me want a pour already.
MugiNow I fully want it. One cold pour of this sounds perfect, and I want to actually cha-suru with it while pretending I understand umami at expert level!
KAMIKATZ Beer began selling its new tea ale, Chaa Suru de, on the Kamikatsu online store on June 5. Based in a brewpub in Kamikatsu, Tokushima, the brewery continues to present the town's atmosphere through beer and food in a place known for Japan's first zero-waste declaration.
This release is the first original recipe by brewer Ono-chan. It uses plenty of Kamikatsu Awa Bancha, a traditional tea from the area, to bring out the tea leaves' mellow acidity and rich aroma. The hop presence is kept modest, allowing the beer's gentle astringency, rounded umami, and bright acidity from lactic fermentation to come through. It is a Tea Ale with 5.0% ABV and 22 IBU.
The name Chaa Suru de comes from a local expression meaning "let's take a short break." In Kamikatsu, a town bell rings at 10 a.m. and 3 p.m. to signal rest time during farm work, and the beer is said to reflect that everyday scene of people pausing with chilled bancha tea. It looks like a beer best enjoyed slowly, alongside conversation and a meal, while taking in the character of Kamikatsu.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis one caught my eye today: KAMIKATZ Beer's new release. It's a Tea Ale called "Cha Suru De" made with Kamikatsu Awa Bancha.
MugiWait, tea in beer? And the name already sounds like it's inviting me to slack off in the best way!
Hop BroThat's exactly why it works. It's a new beer from KAMIKATZ Beer in Tokushima's Kamikatsu, and it's also Ono-chan's first recipe.
MugiWhoa, Kamikatsu Awa Bancha sounds important. What makes it different from regular tea?
Hop BroAwa Bancha is fermented with lactic acid bacteria, which gives it a mellow tang. The hops stay restrained so the tea's umami and soft astringency can stand out.
MugiHold on, lactic fermentation just turned this into science class. Does that mean it's face-scrunchingly sour?
Hop BroNot at all. It lands as a bright, easy sip instead of a sharp sour beer. At 5.0% ABV and 22 IBU, the balance stays gentle.
MugiWhat is this, friendly little numbers? If the bitterness is that calm, I could absolutely drink it with food.
Hop BroAnd the name "Cha Suru De" comes from the local way of saying let's take a break during work in Kamikatsu.
MugiThat is adorable. The town's break culture turning into beer is too good. I can already picture the 10 a.m. and 3 p.m. chimes.
Hop BroKamikatsu is also known as a zero-waste town, so this feels like KAMIKATZ Beer putting the place itself into the glass. Makes me want a pour already.
MugiNow I fully want it. One cold pour of this sounds perfect, and I want to actually cha-suru with it while pretending I understand umami at expert level!
