Odawara Garage Brewing Releases GO-YEAH! 2026 Vegetable IPA
Odawara Garage Brewing has introduced GO-YEAH! 2026, a vegetable IPA built around the bold character of bitter melon. Brewed with roughly twice the previous amount of bitter melon and dry-hopped with hassaku peel, the 6.5% beer emphasizes green aromas and pronounced bitterness.
Hop BroOdawara Garage Brewing has tapped its full-on bitter gourd beer, “GO-YEAH! 2026”!
MugiWait, bitter gourd in beer!? Won’t that become a double dose of bitterness?
Hop BroThat’s exactly the point. It’s a vegetable IPA at 6.5% ABV, built around both vegetable character and IPA-style bitterness.
MugiWhat even is a vegetable IPA? It’s not a vegetable-juice IPA, right...?
Hop BroNo vegetable juice, don’t worry! It means an IPA brewed with vegetables to bring their distinct aroma and flavor into the beer—a vegetable-driven IPA.
MugiWow! And this batch uses about twice as much bitter gourd as before? My bitterness meter is already panicking!
Hop BroAfter three previous brews, they deliberately pushed the ingredient forward. The goal is green aroma and sharp bitterness—a direct hit for bitter gourd fans.
MugiThat bold bitter-gourd character sounds a little intimidating. But why add hassaku peel?
Hop BroThey dry-hop with a small amount of hassaku peel. Dry hopping adds aroma after fermentation; here it brings a citrus-like lift that rounds out the gourd’s sharp edge.
MugiI get it! So it’s not simply bitter—the green notes and citrus make it feel like a grown-up bitter-gourd adventure!
Hop BroExactly. It doesn’t aim to please everyone; it celebrates a clearly defined ingredient character. I want to try it at the brewery near Odawara Station.
MugiLet’s go open the door to bitter-gourd fandom! I’m suddenly ready to toast with GO-YEAH!
Odawara Garage Brewing, a brewery in Sakaemachi, Odawara, has announced its new beer, GO-YEAH! 2026. Classified as a vegetable IPA, it has an ABV of 6.5%.
The beer centers on bitter melon. After three previous brewing attempts, the brewery had been working toward a more balanced profile. However, feedback from bitter-melon beer fans suggested that a stronger expression of the ingredient was desired. For this version, the amount of bitter melon was increased to approximately twice that of the previous brew, bringing forward its green, vegetal aroma and piercing bitterness.
The beer is not simply designed to be aggressively bitter. To help bring the intense aroma together, the brewery dry-hopped a small amount of hassaku peel, adding a distinctly local citrus touch associated with Odawara. The result is intended for drinkers who enjoy a beer with a clear, uncompromising personality rather than a broadly approachable profile.
Odawara Garage Brewing offers beers brewed at its own brewery in Sakaemachi, within walking distance of Odawara Station. Its taproom provides an opportunity to experience the brewery’s ingredient-driven approach in a relaxed local setting.
For fans of vegetable beers and assertive IPAs, GO-YEAH! 2026 offers a particularly focused combination of bitter melon, citrus peel, and strong bitterness.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOdawara Garage Brewing has tapped its full-on bitter gourd beer, “GO-YEAH! 2026”!
MugiWait, bitter gourd in beer!? Won’t that become a double dose of bitterness?
Hop BroThat’s exactly the point. It’s a vegetable IPA at 6.5% ABV, built around both vegetable character and IPA-style bitterness.
MugiWhat even is a vegetable IPA? It’s not a vegetable-juice IPA, right...?
Hop BroNo vegetable juice, don’t worry! It means an IPA brewed with vegetables to bring their distinct aroma and flavor into the beer—a vegetable-driven IPA.
MugiWow! And this batch uses about twice as much bitter gourd as before? My bitterness meter is already panicking!
Hop BroAfter three previous brews, they deliberately pushed the ingredient forward. The goal is green aroma and sharp bitterness—a direct hit for bitter gourd fans.
MugiThat bold bitter-gourd character sounds a little intimidating. But why add hassaku peel?
Hop BroThey dry-hop with a small amount of hassaku peel. Dry hopping adds aroma after fermentation; here it brings a citrus-like lift that rounds out the gourd’s sharp edge.
MugiI get it! So it’s not simply bitter—the green notes and citrus make it feel like a grown-up bitter-gourd adventure!
Hop BroExactly. It doesn’t aim to please everyone; it celebrates a clearly defined ingredient character. I want to try it at the brewery near Odawara Station.
MugiLet’s go open the door to bitter-gourd fandom! I’m suddenly ready to toast with GO-YEAH!
