Noroshi Brewing Releases New "Noroshi COLD IPA," Built Around Rice-Driven Dryness
Noroshi Brewing, the brewery in Nagareyama Otakanomori in Chiba, has announced a new beer, "Noroshi COLD IPA." It is presented as a single pint that layers a subtle smoky character born from direct-fire kettle brewing with botanical nuances from hops, using rice grown by a staff member.
Hop BroNoroshi Brewing in Nagareyama Otakanomori, Chiba, has released a new beer, "Noroshi COLD IPA." It uses rice, and I'm curious about this light yet distinctive design.
MugiWait, what's a COLD IPA? Is it just a chilled IPA? It sounds like beer suddenly put on summer clothes!
Hop BroThat's a good question. Put simply, it's an IPA that aims for a clean, dry drinking experience, with hop aroma that really stands out.
MugiOhhh! And this beer says it uses rice grown by the staff, which suddenly makes the story so much deeper! Did it really go straight from the rice field to the beer?
Hop BroExactly. And because it's brewed with a direct-fire cooking process, you get not just the lightness of rice, but also a faint smoky note like a little bit of char.
MugiHuh, so the smoky element means the beer turns into smoked food? It's starting to feel a bit like grilled rice balls!
Hop BroNot that strong. It's only "a little," and the base stays light. On top of that, Motueka's vegetal character adds layers of citrus and tropical aroma.
MugiThat's amazing! And Dank sounds like such a suspicious word, but in the beer world it's a compliment, huh!
Hop BroExactly. The specs are interesting too: Alc. 6.0%, IBU 43.5, SRM 2.1, and it looks like a clear gold. It's a nice balance of crisp appearance and strong aroma.
MugiSo it feels like a beer with a story of the region and the people behind it. It's too good to just drink casually. I want to prepare some snacks and enjoy it slowly!
Hop BroThen tonight's settled. Chill the Noroshi COLD IPA and take your time following the rice's lightness and the hop aroma.
MugiAgreed! Just imagining the direct-fire aroma makes me want to drink it, and now I'm already in toast mode over beer talk!
A new release, "Noroshi COLD IPA," has come from Noroshi Brewing, based in Nagareyama Otakanomori, Nagareyama City, Chiba Prefecture.
In the post, the brewery explains that the rice used as an ingredient was shared from rice grown by a staff member who joined the brewery. By cooking the rice directly over an open flame in a stockpot, the beer gains not only the lightness of rice but also a slight smoky element from subtle charring.
The beer is designed around a clean, dry finish, layered with a multi-dimensional hop aroma. In particular, the vegetal character from Motueka mingles with citrus and tropical notes, which the post describes as creating a "Dank" impression.
Specs (from the post)
- Style: Cold IPA
- Alc.: 6.0%
- IBU: 43.5
- SRM: 2.1 (clear gold)
- CO2: 2.5-2.6 Vol
- Malt: 2-Row, Pilsener, Rice, Spitz, Sour
- Hop: Motueka, Citra, Mosaic, Centennial, CTZ
Noroshi Brewing is a brewery that carefully conveys the stories behind its ingredients and brewing process through its communications. This new release is also something worth taking time to follow closely, as it packs into one beer not only the relationship between the local community and the people involved, but also the serendipity that happened on the brewery floor.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNoroshi Brewing in Nagareyama Otakanomori, Chiba, has released a new beer, "Noroshi COLD IPA." It uses rice, and I'm curious about this light yet distinctive design.
MugiWait, what's a COLD IPA? Is it just a chilled IPA? It sounds like beer suddenly put on summer clothes!
Hop BroThat's a good question. Put simply, it's an IPA that aims for a clean, dry drinking experience, with hop aroma that really stands out.
MugiOhhh! And this beer says it uses rice grown by the staff, which suddenly makes the story so much deeper! Did it really go straight from the rice field to the beer?
Hop BroExactly. And because it's brewed with a direct-fire cooking process, you get not just the lightness of rice, but also a faint smoky note like a little bit of char.
MugiHuh, so the smoky element means the beer turns into smoked food? It's starting to feel a bit like grilled rice balls!
Hop BroNot that strong. It's only "a little," and the base stays light. On top of that, Motueka's vegetal character adds layers of citrus and tropical aroma.
MugiThat's amazing! And Dank sounds like such a suspicious word, but in the beer world it's a compliment, huh!
Hop BroExactly. The specs are interesting too: Alc. 6.0%, IBU 43.5, SRM 2.1, and it looks like a clear gold. It's a nice balance of crisp appearance and strong aroma.
MugiSo it feels like a beer with a story of the region and the people behind it. It's too good to just drink casually. I want to prepare some snacks and enjoy it slowly!
Hop BroThen tonight's settled. Chill the Noroshi COLD IPA and take your time following the rice's lightness and the hop aroma.
MugiAgreed! Just imagining the direct-fire aroma makes me want to drink it, and now I'm already in toast mode over beer talk!
