Mame Mame Beer adds 200 kg of amanatsu to the citrus red ale Aka Mame Mame
Mame Mame Beer, a brewpub in Sakate on Shodoshima, shared a new update on Instagram showing the making of its citrus red ale, Aka Mame Mame. This batch uses 200 kg of amanatsu citrus, with the peels processed in a single day and the fruit split between beer and soft drinks.
Hop BroToday’s pick is Mame Mame Beer on Shodoshima brewing a citrus red ale called 'Akamamemame.'
MugiWhat!? The name sounds cute, but 200 kg of amanatsu is a ridiculous amount!
Hop BroAnd they processed all that peel in one day, with citrus aroma everywhere around the brewery.
MugiNo way! That’s not peeling fruit anymore, that’s basically a full citrus festival!
Hop BroHere’s the nice part: the peel goes into the beer, and the pulp becomes soft drinks, so it’s a whole-fruit approach with no waste.
MugiOkay, but unfiltered with live yeast suddenly makes me feel like I’m in science class.
Hop BroBasically, they don’t filter everything out, so some yeast stays in and gives you more living flavor and a softer aroma.
Hop BroPlus the brewpub sits up in Sakate with Seto Inland terrace views and seasonal vegetable snacks.
MugiThat is unfair! A malty red ale, bright amanatsu aroma, and that scenery? That’s my reason to travel right there!
Hop BroThey’ve also got five beers, bottle sales, and takeaway fills, so now I just want one pint of Akamamemame immediately.
200 kg of amanatsu, processed in one day
Mame Mame Beer, the brewpub in Sakate on Shodoshima, posted a new Instagram update about the brew of its citrus red ale, Aka Mame Mame. According to the post, the team used 200 kg of amanatsu citrus and finished peeling the fruit in one day, even though the work was expected to take much longer. The caption also noted that a citrus aroma drifted outside the brewery.
Peels for beer, flesh for drinks
The peels are going into Aka Mame Mame, while the remaining fruit is being pressed for soft drinks. By separating the parts used for beer and beverages, the brewery is making full use of the citrus without wasting any of it. The post says more cutting and squeezing still remain, so the process is still underway.
A small brewpub rooted in Shodoshima
On its official site, Mame Mame Beer describes itself as handmade beer packed with local Shodoshima character. The brewery says it produces unfiltered beer in small batches, with yeast still alive in the bottle. Its brewpub sits on a hill in Sakate and offers terrace seating overlooking the Seto Inland Sea, five beers on tap, seasonal vegetable dishes, and both bottle sales and draft-to-go fills.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s pick is Mame Mame Beer on Shodoshima brewing a citrus red ale called 'Akamamemame.'
MugiWhat!? The name sounds cute, but 200 kg of amanatsu is a ridiculous amount!
Hop BroAnd they processed all that peel in one day, with citrus aroma everywhere around the brewery.
MugiNo way! That’s not peeling fruit anymore, that’s basically a full citrus festival!
Hop BroHere’s the nice part: the peel goes into the beer, and the pulp becomes soft drinks, so it’s a whole-fruit approach with no waste.
MugiOkay, but unfiltered with live yeast suddenly makes me feel like I’m in science class.
Hop BroBasically, they don’t filter everything out, so some yeast stays in and gives you more living flavor and a softer aroma.
Hop BroPlus the brewpub sits up in Sakate with Seto Inland terrace views and seasonal vegetable snacks.
MugiThat is unfair! A malty red ale, bright amanatsu aroma, and that scenery? That’s my reason to travel right there!
Hop BroThey’ve also got five beers, bottle sales, and takeaway fills, so now I just want one pint of Akamamemame immediately.
