Yotei Brewing to Release “ÅPEN VOSS,” a Voss Yeast Session IPA, on September 21
Yotei Brewing of Niseko, Hokkaido, will release its limited Norwegian Session IPA “ÅPEN VOSS” on September 21, 2026. Brewed with Voss yeast supplied by Norwegian producer Kveik Yeastery and Waimea hops, the 5.0% beer combines orange-like yeast character with tropical hop notes and a clean finish.
Hop BroYotei Brewing in Niseko, Hokkaido is releasing ÅPEN VOSS on September 21—a Norwegian Session IPA.
MugiWhoa, that name already feels so Nordic! What is a Norwegian yeast IPA supposed to taste like?
Hop BroVoss yeast and Waimea hops lead the way: bright grapefruit first, followed by an orange-pulp-like flavor.
MugiYeast tastes like orange? Is the yeast secretly eating fruit? What is this orange aroma from yeast?!
Hop BroNo fruit-snacking yeast here! During fermentation, yeast creates aroma compounds, and Voss is known for bright citrus character.
MugiOoh! So Waimea hops handle the tropical side? Sounds like a fruit-forward tag team.
Hop BroExactly. Waimea goes in twice: during the whirlpool after boiling and as dry hops during fermentation. That is two-stage hop dosing.
MugiWhirlpool? Dry hopping? Did we suddenly start doing laundry and gardening? Traffic jam of jargon!
Hop BroSimply put, whirlpool hopping adds flavor while the wort is hot, while dry hopping boosts aroma during fermentation—both are ways to protect aroma.
MugiGot it! At 5.0% ABV and 50 IBU, it is light but still bitter? I want drinkability and bitterness together!
Hop BroThat is the point of a Session IPA: crisp and easy to drink. This beer brings together Hokkaido and Norway in one glass.
MugiIt is limited from September 21, in cans and on draft—and at Sapporo Autumn Fest too. I want an orange-scented pint right now!
A Session IPA shaped by Voss yeast
Yotei Brewing, an independent brewery in Niseko, Hokkaido, will release “ÅPEN VOSS Norwegian Session IPA” in limited quantities from September 21, 2026. The brewery designed and brewed the recipe with Voss yeast supplied by Norwegian yeast producer Kveik Yeastery, which also provided brewing advice.
The beer opens with refreshing acidity reminiscent of grapefruit, followed by orange-like fruit character and rich tropical notes from Waimea hops. Its finish is clean and easy-drinking. ÅPEN VOSS has an alcohol content of 5.0% and bitterness of 50 IBU.
The malt bill combines Great Western Pale High Color and Rahr 2-row. Freestyle Hops’ Waimea was added both in the whirlpool after boiling and as a dry hop during fermentation. This approach layers the fruit character of the yeast with the expressive aroma of the hops.
A meeting of two northern brewing regions
Voss yeast is known for fermenting cleanly at comparatively high temperatures, including above 30°C. Yotei Brewing sees that quality as useful not only for flavor development but also for brewing in Hokkaido, where the brewery and tanks can become cold during the severe winter. Because Voss can be pitched at a higher temperature than a lager fermentation, it may also reduce the time needed to cool the post-boil wort.
The collaboration was made possible through Hakko Supply, which supports the brewery’s sourcing of yeast and hops. Voss also holds personal significance for Yotei Brewing’s production manager, who visited the Norwegian region with their mother about ten years ago. The landscapes differ from Hokkaido, but the cool air brought back memories of home.
The beer will be poured at the Sapporo Autumn Fest’s “Daily Tasting & Brewers’ Stand” in Block 7 from September 21 through 23. 350ml cans will be sold at the Niseko View Plaza roadside station and Yotei Brewing’s online shop. Draft servings will also be available at selected restaurants in Sapporo. Both cans and draft beer are limited and will be available only while supplies last.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroYotei Brewing in Niseko, Hokkaido is releasing ÅPEN VOSS on September 21—a Norwegian Session IPA.
MugiWhoa, that name already feels so Nordic! What is a Norwegian yeast IPA supposed to taste like?
Hop BroVoss yeast and Waimea hops lead the way: bright grapefruit first, followed by an orange-pulp-like flavor.
MugiYeast tastes like orange? Is the yeast secretly eating fruit? What is this orange aroma from yeast?!
Hop BroNo fruit-snacking yeast here! During fermentation, yeast creates aroma compounds, and Voss is known for bright citrus character.
MugiOoh! So Waimea hops handle the tropical side? Sounds like a fruit-forward tag team.
Hop BroExactly. Waimea goes in twice: during the whirlpool after boiling and as dry hops during fermentation. That is two-stage hop dosing.
MugiWhirlpool? Dry hopping? Did we suddenly start doing laundry and gardening? Traffic jam of jargon!
Hop BroSimply put, whirlpool hopping adds flavor while the wort is hot, while dry hopping boosts aroma during fermentation—both are ways to protect aroma.
MugiGot it! At 5.0% ABV and 50 IBU, it is light but still bitter? I want drinkability and bitterness together!
Hop BroThat is the point of a Session IPA: crisp and easy to drink. This beer brings together Hokkaido and Norway in one glass.
MugiIt is limited from September 21, in cans and on draft—and at Sapporo Autumn Fest too. I want an orange-scented pint right now!
