Beer Base Campanella Renews Its Flagship Dortmunder Lager
Beer Base Campanella in Higashimatsushima, Miyagi, has renewed its flagship beer, Higashimatsushima Dortmunder Demeter. The local lager is brewed with 100% malt from Higashimatsushima and now leans further into malt aroma, body, and a crisp bitter finish.
Hop BroToday’s topic is Beer Base Campanella from Miyagi. Their flagship Higashimatsushima Dortmunder Demeter just got a refresh.
MugiWhoa, that name sounds intense! Dortmunder Demeter feels like a special attack, and I might trip over it when I order!
Hop BroThat’s part of the charm. It’s a lager from Beer Base Campanella made with 100% Higashimatsushima malt, and it really puts the local character front and center.
MugiOhhh! But wait, what is Dortmunder? I know it’s related to lager, but the face still doesn’t match the name for me!
Hop BroIn simple terms, it’s a malt-leaning lager that stays crisp while still giving you that rich malt depth. This one is 5.0% ABV and 28 IBU, so it’s built to pair well with food.
MugiHang on, 28 IBU? Why did this suddenly turn into science class? Is that high? Low? Is my tongue about to get graded?
Hop BroIBU is just a bitterness guide, and 28 lands in a nicely balanced spot. This renewal also reworked the hop bill, using Magnum and Tettnang for a crisp finish and herbal notes.
MugiSo the beer basically got a haircut and a whole image change? And by dialing back the top aroma, it’s less flashy and more about what’s inside?
Hop BroExactly. The first aroma is a little calmer, so the malt and body come through more clearly. And behind it is Barley of Hope, barley grown on land being put to use after the disaster.
MugiWow, so it carries the history of the place, not just the flavor. Then pairing it with oysters and nori would feel like tasting Higashimatsushima as a whole!
Hop BroThat’s exactly it. It’s a more clearly defined pint that moves in step with local ingredients, and now I seriously want to see it on a menu tonight.
MugiSame here! I’m fully in pour me a glass mode now. Let’s go drink one while I practice saying the name without stumbling!
Beer Base Campanella, based in Higashimatsushima, Miyagi, announced on Instagram on August 20 that it had renewed one of its core beers, Higashimatsushima Dortmunder Demeter. On its official site, the brewery presents itself with the idea that craft beer brings people together in the natural landscape of Higashimatsushima.
The beer itself is a local lager brewed with 100% malt grown in Higashimatsushima. It is a Dortmunder-style beer with 5.0% ABV and 28 IBU, and it uses Magnum and Tettnang hops. According to the brewery, the recipe has been revised to reduce the top-note aroma and bring out more malt aroma, fuller body, and a sharper bitter finish with a herbal character.
The beer is rooted in a regional agricultural story as well. It was developed around "Hope Barley," a project that makes use of land affected by disaster and salt damage. Working together with local producers, the brewery has continued to shape a beer that reflects the local climate and landscape rather than masking it.
The brewery says the beer pairs especially well with ingredients from Higashimatsushima, including oysters and nori seaweed, as well as grains and soybeans from the area. The result is a beer that stays close to its place of origin while becoming a little more defined in flavor through this renewal.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s topic is Beer Base Campanella from Miyagi. Their flagship Higashimatsushima Dortmunder Demeter just got a refresh.
MugiWhoa, that name sounds intense! Dortmunder Demeter feels like a special attack, and I might trip over it when I order!
Hop BroThat’s part of the charm. It’s a lager from Beer Base Campanella made with 100% Higashimatsushima malt, and it really puts the local character front and center.
MugiOhhh! But wait, what is Dortmunder? I know it’s related to lager, but the face still doesn’t match the name for me!
Hop BroIn simple terms, it’s a malt-leaning lager that stays crisp while still giving you that rich malt depth. This one is 5.0% ABV and 28 IBU, so it’s built to pair well with food.
MugiHang on, 28 IBU? Why did this suddenly turn into science class? Is that high? Low? Is my tongue about to get graded?
Hop BroIBU is just a bitterness guide, and 28 lands in a nicely balanced spot. This renewal also reworked the hop bill, using Magnum and Tettnang for a crisp finish and herbal notes.
MugiSo the beer basically got a haircut and a whole image change? And by dialing back the top aroma, it’s less flashy and more about what’s inside?
Hop BroExactly. The first aroma is a little calmer, so the malt and body come through more clearly. And behind it is Barley of Hope, barley grown on land being put to use after the disaster.
MugiWow, so it carries the history of the place, not just the flavor. Then pairing it with oysters and nori would feel like tasting Higashimatsushima as a whole!
Hop BroThat’s exactly it. It’s a more clearly defined pint that moves in step with local ingredients, and now I seriously want to see it on a menu tonight.
MugiSame here! I’m fully in pour me a glass mode now. Let’s go drink one while I practice saying the name without stumbling!
