Yatsugatake Brewery Releases "ROGGEN HELLES," Its First Beer Made with Rye
Yatsugatake Brewery in Hokuto, Yamanashi Prefecture has released "ROGGEN HELLES," a three-way collaboration beer with Craft Beer Serverland Akasaka-Mitsuke, Craft Beer Scissors Akihabara, and illustrator TOA. Brewed with rye for the first time at the brewery, it was completed after the longest brewing time in its history.
Hop BroYatsugatake Brewery has released "ROGGEN HELLES," finished with the first use of rye. And the fact that it's a three-way collaboration with Craft Beer Serverland Akasaka-Mitsuke, Craft Beer Scissors Akihabara, and TOA makes it even more exciting.
MugiWait! I only think of rye as something for bread, and now it becomes beer? And even the name Roggen Helles sounds so stylish my brain cannot keep up!
Hop BroExactly. Roggen Helles is a style also called Rye Helles, and it's like adding rye character to the lightness of a Helles. Yatsugatake Brewery really took on that challenge this time.
MugiBut why is rye so difficult? If adding it makes beer taste better, I feel like you should just add more and more, but is it really that hard to work with?
Hop BroThat's the interesting part: rye tends to raise wort viscosity, and it can clog filtration easily. So brew-day control has to be strict, and it's a brewer's headache, but if it's handled well, it gives a distinctive aroma and mouthfeel.
MugiWow, beer is that delicate! And this brew went from morning until after 8 p.m., so calling it the longest brew time in history is seriously intense, isn't it?
Hop BroIt really is. Yatsugatake Brewery has been making beer in Kiyosato since 1997, and because it values traditional methods like decoction brewing, this kind of new challenge really stands out.
MugiI see, so they keep the traditions alive while also trying new things. And if TOA handled the label, with beer-loving artwork on top of it, I already want to drink it just from the look!
Hop BroExactly. The key point this time is the first rye experiment born on top of Yatsugatake Brewery's accumulated know-how. The care of lager brewing and the playfulness of the collaboration are both there, which is great.
MugiI have no choice but to drink it now! Hearing about a new bottle from Kiyosato makes me want to dash to the Akasaka-Mitsuke or Akihabara shop!
Yatsugatake Brewery in Hokuto, Yamanashi Prefecture has released the collaboration beer "ROGGEN HELLES" (Roggen Helles), made with rye as an ingredient for the first time. This project was carried out as a three-way collaboration with Craft Beer Serverland Akasaka-Mitsuke, Craft Beer Scissors Akihabara, and illustrator TOA.
According to an Instagram post, the brew day took place in early February, when staff from both shops visited Moeginomura ROCK. The beer style is Roggen Helles, also called Rye Helles, and for Yatsugatake Brewery, this is the first time rye has been used in part of the ingredients. Compounds in rye increase wort viscosity and make filtration more likely to clog, so it is a difficult ingredient to handle, but the point of this release is that they deliberately took on that challenge.
In addition, this brew began in the morning and continued until after 8 p.m., making it the longest brewing time in Yatsugatake Brewery history. The label design was handled by TOA, an illustrator who loves beer.
Yatsugatake Brewery is the brewing division operated by Moeginomura Co., Ltd. Since its founding in 1997, it has continued making beer in Kiyosato on the southern foothills of the Yatsugatake mountains in Yamanashi. Its official website says the brewery uses decoction, a traditional German method, to bring out the flavor of the malt, and highlights its commitment to lager styles. This rye beer is attracting attention as a new challenge built on that foundation.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroYatsugatake Brewery has released "ROGGEN HELLES," finished with the first use of rye. And the fact that it's a three-way collaboration with Craft Beer Serverland Akasaka-Mitsuke, Craft Beer Scissors Akihabara, and TOA makes it even more exciting.
MugiWait! I only think of rye as something for bread, and now it becomes beer? And even the name Roggen Helles sounds so stylish my brain cannot keep up!
Hop BroExactly. Roggen Helles is a style also called Rye Helles, and it's like adding rye character to the lightness of a Helles. Yatsugatake Brewery really took on that challenge this time.
MugiBut why is rye so difficult? If adding it makes beer taste better, I feel like you should just add more and more, but is it really that hard to work with?
Hop BroThat's the interesting part: rye tends to raise wort viscosity, and it can clog filtration easily. So brew-day control has to be strict, and it's a brewer's headache, but if it's handled well, it gives a distinctive aroma and mouthfeel.
MugiWow, beer is that delicate! And this brew went from morning until after 8 p.m., so calling it the longest brew time in history is seriously intense, isn't it?
Hop BroIt really is. Yatsugatake Brewery has been making beer in Kiyosato since 1997, and because it values traditional methods like decoction brewing, this kind of new challenge really stands out.
MugiI see, so they keep the traditions alive while also trying new things. And if TOA handled the label, with beer-loving artwork on top of it, I already want to drink it just from the look!
Hop BroExactly. The key point this time is the first rye experiment born on top of Yatsugatake Brewery's accumulated know-how. The care of lager brewing and the playfulness of the collaboration are both there, which is great.
MugiI have no choice but to drink it now! Hearing about a new bottle from Kiyosato makes me want to dash to the Akasaka-Mitsuke or Akihabara shop!
