U.B.P BREWERY's Asaka no Kisaki Ale arrives at u.b.p_brewery taproom
u.b.p_brewery taproom in Saitama's Urawa Ward has added U.B.P BREWERY's guest beer, Asaka no Kisaki Ale. The 4.5% ABV, 17 IBU mikan ale brings a clear citrus character built from local fruit.
Hop BroThere’s a pour in Urawa worth talking about: u.b.p_brewery taproom just brought in Asakano Kisaki Ale.
MugiWhat, that name sounds fancy already! A gentle mikan ale means sweet and juice-like, right?
Hop BroThat’s the interesting part. It’s a guest beer from U.B.P BREWERY, and at 4.5% ABV it’s light, built to let the citrus aroma lead.
MugiOkay, but the article said IBU 17 and my brain immediately filed that under secret code.
Hop BroIBU is basically a bitterness scale. At 17, the bitterness stays soft, so it’s easy to approach even if you’re still new to craft beer.
MugiThat helps! And they used mikan from a farm in Asaka, plus hand-squeezed juice from local women volunteers? That is serious effort.
Hop BroExactly, and they used the peel too, which boosts the aroma. This year they went bigger than last year, so the mikan character pops even more.
MugiThat is full-on citrus commitment! If the color leans orange instead of amber, it’s basically citrus you can see.
Hop BroAnd because u.b.p_brewery taproom moves between house beers and guests, the whole tap lineup gets a wider personality.
MugiIf it’s not too bitter and doesn’t feel tiring to drink, it sounds great with food too. My mouth is already in citrus aroma standby.
Hop BroFirst I’d want to smell it, then take in how the soft malt base supports the fruit. This is absolutely a need-a-pint-now kind of beer.
Guest Beer Update
u.b.p_brewery taproom in Takasago, Urawa Ward, Saitama, has added U.B.P BREWERY's guest beer, Asaka no Kisaki Ale. The beer is a mikan ale with 4.5% ABV and 17 IBU, so the profile leans toward citrus aroma rather than strong bitterness.
The beer uses mikan grown at farmyards in Asaka, Saitama. The fruit is hand-squeezed by a group of local women, and this year's batch uses more juice and peel than before, making the orange-citrus character more distinct. Its color also runs deeper, from amber toward orange.
What makes the taproom interesting is the way it moves between house-brewed beers and guest taps. That gives the room a broader range without changing its identity. For drinkers, this release should feel like a natural fit if they want something aromatic, gently bitter, and easy to follow over a meal.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a pour in Urawa worth talking about: u.b.p_brewery taproom just brought in Asakano Kisaki Ale.
MugiWhat, that name sounds fancy already! A gentle mikan ale means sweet and juice-like, right?
Hop BroThat’s the interesting part. It’s a guest beer from U.B.P BREWERY, and at 4.5% ABV it’s light, built to let the citrus aroma lead.
MugiOkay, but the article said IBU 17 and my brain immediately filed that under secret code.
Hop BroIBU is basically a bitterness scale. At 17, the bitterness stays soft, so it’s easy to approach even if you’re still new to craft beer.
MugiThat helps! And they used mikan from a farm in Asaka, plus hand-squeezed juice from local women volunteers? That is serious effort.
Hop BroExactly, and they used the peel too, which boosts the aroma. This year they went bigger than last year, so the mikan character pops even more.
MugiThat is full-on citrus commitment! If the color leans orange instead of amber, it’s basically citrus you can see.
Hop BroAnd because u.b.p_brewery taproom moves between house beers and guests, the whole tap lineup gets a wider personality.
MugiIf it’s not too bitter and doesn’t feel tiring to drink, it sounds great with food too. My mouth is already in citrus aroma standby.
Hop BroFirst I’d want to smell it, then take in how the soft malt base supports the fruit. This is absolutely a need-a-pint-now kind of beer.
