MAHOWBREW to Release "Nidhogg Luchuensis," a Three-Way Collaboration
MAHOWBREW in Naha, Okinawa, has unveiled a new three-way collaboration, "Nidhogg Luchuensis," with Bygland Bryggeri (Rannei Sake) and Kveik Yeastery from southern Norway. Sold as a Norwegian Sour Red Ale, it will go on sale from 3:00 p.m. on April 16.
Hop BroOkinawa, Naha's new MAHOWBREW release is here, and it's called "Nidhogg Luchuensis." What's more, this one is a three-way collaboration with Bygland Bryggeri and Kveik Yeastery from southern Norway.
MugiWhoa, that name sounds powerful already! Nidhogg Luchuensis sounds like some kind of legendary dragon, but what kind of beer is it?
Hop BroThe style is Norwegian Sour Red Ale. It's 6.0% ABV, 17 IBU, FG 1.027, and SRM 14, so they're going for a deep, reddish flavor with a bright acidity.
MugiIBU and FG? The spell list keeps getting longer! Can you explain the numbers in plain language?
Hop BroRoughly speaking, IBU is a measure of bitterness, and at 17 it's a gentle bitterness. FG is how much sweetness remains after drinking, and 1.027 means it has a bit of body.
MugiI see! But black koji in beer? Isn't brewing with black koji a little too adventurous?
Hop BroThat's the interesting part: they used black koji at half the malt amount and mashed it for about 18 hours. They also added separately saccharified black koji, which gives the citric acid a stronger outline and more depth.
MugiWow, that's fermentation-nerd romance! And French oak chips are the kind that add a barrel-like aroma, right?
Hop BroExactly. Since it's aged with French oak chips at the finish, it should carry wooden, barrel-like nuances. And because they're aiming for plum, cherry, and even earthy notes, it's going to be pretty complex.
MugiSo it's basically a treasure chest of red fruit and acidity! Hearing that it has a bit of Flanders Red character makes me want to drink it even more!
Hop BroSales begin at 3:00 p.m. on April 16. It's a bottle that blends Tsuboya's maker spirit with Norway's fermentation culture, so if this goes on the bar, it's definitely going to spark a great conversation.
MugiAll right, I'm fully in beer mode today! If Okinawa and Norway can be poured into the same glass, I want to drink it too!
New release born from a three-way collaboration
The brewery MAHOWBREW in Tsuboya, Naha City, Okinawa Prefecture, has announced a new beer, Nidhogg Luchuensis. MAHOWBREW obtained its liquor manufacturing license on June 24, 2024, and operates in Tsuboya, a place where a spirit of “making things” runs deep, producing distinctive beers.
This new release is a collaboration beer brewed in the Norwegian Sour Red Ale style. It is listed at 6.0%, 17 IBU, 1.027 FG, and 14 SRM. Sales begin at 3:00 p.m. on April 16.
Norwegian and Okinawan fermentation cultures intersect
According to the product description, this beer was completed through a three-way collaboration with Bygland Bryggeri (Rannei Sake) in southern Norway and Kveik Yeastery, which works with the country's traditional yeasts. MAHOWBREW says the project began when it learned that Bygland Bryggeri makes sake from koji production through brewing, and uses Kveik yeast in that fermentation.
A major feature of the recipe is the use of black koji. Half as much black koji as malt is added, and it undergoes a mash for about 18 hours. In addition, black koji that has been saccharified in advance in a separate vessel and had its enzymes deactivated is added before fermentation, giving the brew added depth. It is finished with French oak chips and aged.
Flavor direction
MAHOWBREW explains that this beer combines citric acid from koji with the acidity produced by Kveik yeast, aiming for the complexity of a Flanders Red Ale. The flavor concept is said to evoke plums and cherries, along with a complex character with earthy notes, creating a beer designed to highlight red-fruit acidity and oak-derived nuances.
This release, from a brewery in Naha, Okinawa, fusing Norway's fermentation culture with black koji, is a beer that strongly reflects MAHOWBREW's experimental spirit, both in style and ingredients.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOkinawa, Naha's new MAHOWBREW release is here, and it's called "Nidhogg Luchuensis." What's more, this one is a three-way collaboration with Bygland Bryggeri and Kveik Yeastery from southern Norway.
MugiWhoa, that name sounds powerful already! Nidhogg Luchuensis sounds like some kind of legendary dragon, but what kind of beer is it?
Hop BroThe style is Norwegian Sour Red Ale. It's 6.0% ABV, 17 IBU, FG 1.027, and SRM 14, so they're going for a deep, reddish flavor with a bright acidity.
MugiIBU and FG? The spell list keeps getting longer! Can you explain the numbers in plain language?
Hop BroRoughly speaking, IBU is a measure of bitterness, and at 17 it's a gentle bitterness. FG is how much sweetness remains after drinking, and 1.027 means it has a bit of body.
MugiI see! But black koji in beer? Isn't brewing with black koji a little too adventurous?
Hop BroThat's the interesting part: they used black koji at half the malt amount and mashed it for about 18 hours. They also added separately saccharified black koji, which gives the citric acid a stronger outline and more depth.
MugiWow, that's fermentation-nerd romance! And French oak chips are the kind that add a barrel-like aroma, right?
Hop BroExactly. Since it's aged with French oak chips at the finish, it should carry wooden, barrel-like nuances. And because they're aiming for plum, cherry, and even earthy notes, it's going to be pretty complex.
MugiSo it's basically a treasure chest of red fruit and acidity! Hearing that it has a bit of Flanders Red character makes me want to drink it even more!
Hop BroSales begin at 3:00 p.m. on April 16. It's a bottle that blends Tsuboya's maker spirit with Norway's fermentation culture, so if this goes on the bar, it's definitely going to spark a great conversation.
MugiAll right, I'm fully in beer mode today! If Okinawa and Norway can be poured into the same glass, I want to drink it too!
