Takao Beer begins serving its sour IPA "ACID TEST #001" at the taproom
Takao Beer announced on Instagram on June 5 that it has begun serving `ACID TEST #001`, a 4% sour IPA made with fermented milk, lactic fermentation, and beer yeast. A canned release is also planned.
Hop BroToday I've got to talk about Takao Beer's new release, ACID TEST #001. They announced it on Instagram on June 5, and it's already pouring in the taproom.
MugiWait, a Sour IPA? So it's tart and hoppy at the same time? My taste buds are confused already!
Hop BroThat's the fun part. The core idea is lactic fermentation: they add fermented milk to the wort for acidity, then let beer yeast handle the alcohol fermentation.
MugiHold on, lactic fermentation sounds like yogurt territory. Is this beer trying to become breakfast?
Hop BroThat's actually a decent way to picture it. They're building a snappy sourness first, then layering IPA-style aroma on top.
MugiWhoa, and they even add WPI protein? WPI protein sounds less like beer and more like a gym membership!
Hop BroIt's a whey-derived protein used to shape mouthfeel and character. So this is basically a milk-focused experiment in beer form.
MugiThat is wild. They're not just selling flavor, they're spotlighting the brewing process itself. Takao Beer is basically a lab with taps!
Hop BroExactly. Takao Beer started in 2017 when locals built it from scratch, and now KO52 Brewery is their community-rooted home base.
MugiThat backstory makes me want it even more. And at 4% ABV, it sounds crushable, so I want my first glass at the taproom.
Hop BroSame here. I want to check that acid-hop balance on site, and the fact that cans are coming makes it even better. Now I just want to drink it.
About `ACID TEST #001`
Takao Beer introduced a new sour IPA, `ACID TEST #001`, in an Instagram post dated June 5. The beer is listed at 4% ABV. It is now being served at the taproom, and the brewery says a canned version is also planned.
According to the post, the beer is brewed by adding fermented milk to the wort, carrying out lactic fermentation, and then fermenting with beer yeast. WPI protein is added afterward, making this a beer that focuses on milk-derived microorganisms and proteins. It is an experimental release that highlights process as much as flavor.
About Takao Beer
Takao Beer started in 2017 in the town at the foot of Mount Takao, with local residents building the brewery from scratch. Today, it operates from the `KO52 Brewery & Taproom` in Hachioji, Tokyo, and continues to make beers rooted in the Takao area.
The brewery’s official site emphasizes local sourcing, low-impact delivery by company vehicle, walking, and bicycle, and involvement in regional events and cultural activities. That broader approach gives its beers a strong sense of place.
Key details
- Name: `ACID TEST #001`
- Style: Sour IPA
- ABV: 4%
- Availability: Now on tap; canned release planned
This is a beer to watch if you’re interested in Takao Beer’s more experimental side. The taproom launch comes first, with the canned release likely to follow.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday I've got to talk about Takao Beer's new release, ACID TEST #001. They announced it on Instagram on June 5, and it's already pouring in the taproom.
MugiWait, a Sour IPA? So it's tart and hoppy at the same time? My taste buds are confused already!
Hop BroThat's the fun part. The core idea is lactic fermentation: they add fermented milk to the wort for acidity, then let beer yeast handle the alcohol fermentation.
MugiHold on, lactic fermentation sounds like yogurt territory. Is this beer trying to become breakfast?
Hop BroThat's actually a decent way to picture it. They're building a snappy sourness first, then layering IPA-style aroma on top.
MugiWhoa, and they even add WPI protein? WPI protein sounds less like beer and more like a gym membership!
Hop BroIt's a whey-derived protein used to shape mouthfeel and character. So this is basically a milk-focused experiment in beer form.
MugiThat is wild. They're not just selling flavor, they're spotlighting the brewing process itself. Takao Beer is basically a lab with taps!
Hop BroExactly. Takao Beer started in 2017 when locals built it from scratch, and now KO52 Brewery is their community-rooted home base.
MugiThat backstory makes me want it even more. And at 4% ABV, it sounds crushable, so I want my first glass at the taproom.
Hop BroSame here. I want to check that acid-hop balance on site, and the fact that cans are coming makes it even better. Now I just want to drink it.
