Inkhorn Brewing introduces summer batch of Postsourism #6
Inkhorn Brewing, based in Mejiro, Toshima-ku, Tokyo, introduced its fruited sour "Postsourism #6" on Instagram. The 5.0% beer combines marionberry, cassis, and a touch of vanilla for a light summer-ready profile, extending the brewery's small-batch series.
Hop BroMejiro's Inkorn Brewing just dropped Postsourism #6. It's a summer-ready red fruited sour, and the name alone already makes me thirsty.
MugiWait, a red beer? What is that! Is this beer trying to dress up like wine? And it's a summer sour too?
Hop BroThe style is Fruited Sour, and it sits at 5.0% ABV. It has real tartness, but it's not heavy, so it goes down easy in hot weather.
MugiAt 5.0%, that's dangerously afternoon-friendly... But marionberry and cassis sounds like a dessert committee meeting!
Hop BroThat's the fun part: this batch uses a blackberry hybrid called marionberry. Instead of the usual combo, they're aiming for a slightly different berry character.
MugiWhoa, okay, but that phrase lactic fermentation suddenly sounds like science class! What does that mean in normal tasty-person language?
Hop BroIt just means a clear tartness created through fermentation. Then the two berries pile on fruity flavor, and as it warms up a bit, a small touch of vanilla smooths it out.
MugiVanilla too? Aroma opens with warmth? This beer is basically saying, hold on, I'm about to show you my good side!
Hop BroAnd this series is rare too: only six batches in five years. At the Mejiro taproom it's known as the red beer, but they've kept fine-tuning it little by little.
MugiOkay, that's way too rare! A summer red sour was already enough to hook me, and now you're telling me it was raised this carefully?
Hop BroAt this point I just want to head for the Mejiro taproom. Postsourism #6 sounds like the kind of beer that makes both of us want to cool off and taste that marionberry, cassis, and vanilla layering for ourselves.
Postsourism #6
On July 30, Inkhorn Brewing introduced Postsourism #6 on Instagram. The beer is listed as a Fruited Sour with an ABV of 5.0%. According to the post, it is a light fruit sour built with marionberry, cassis, and a small amount of vanilla.
The brewery describes the beer as having a clear acidity derived from lactic fermentation, layered with the fruity character of two berries. As the temperature rises, the modest vanilla addition is said to come forward gently and help balance the acidity. Inkhorn also notes that it usually uses cassis and blackberry in this series, but this time it switched to marionberry, a blackberry hybrid, to create a slightly different berry expression.
The recipe details shared in the post are: Malt: Extra Pils, Wheat, Oats, Carapils; Hops: Citra LUPOMAX; Others: Marionberry, Cassis, Vanilla; Yeast: WLP001. Inkhorn says the beer is known by some regulars at its Mejiro tasting room as a "red beer," and that only six batches have been brewed over the past five years, which points to a series that has been refined slowly and in small quantities.
Based in Mejiro, Toshima-ku, Tokyo, Inkhorn Brewing operates its own taproom and brewery. This post fits that style: straightforward, ingredient-driven, and focused on how a seasonal sour can be tuned for summer drinking without losing structure.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroMejiro's Inkorn Brewing just dropped Postsourism #6. It's a summer-ready red fruited sour, and the name alone already makes me thirsty.
MugiWait, a red beer? What is that! Is this beer trying to dress up like wine? And it's a summer sour too?
Hop BroThe style is Fruited Sour, and it sits at 5.0% ABV. It has real tartness, but it's not heavy, so it goes down easy in hot weather.
MugiAt 5.0%, that's dangerously afternoon-friendly... But marionberry and cassis sounds like a dessert committee meeting!
Hop BroThat's the fun part: this batch uses a blackberry hybrid called marionberry. Instead of the usual combo, they're aiming for a slightly different berry character.
MugiWhoa, okay, but that phrase lactic fermentation suddenly sounds like science class! What does that mean in normal tasty-person language?
Hop BroIt just means a clear tartness created through fermentation. Then the two berries pile on fruity flavor, and as it warms up a bit, a small touch of vanilla smooths it out.
MugiVanilla too? Aroma opens with warmth? This beer is basically saying, hold on, I'm about to show you my good side!
Hop BroAnd this series is rare too: only six batches in five years. At the Mejiro taproom it's known as the red beer, but they've kept fine-tuning it little by little.
MugiOkay, that's way too rare! A summer red sour was already enough to hook me, and now you're telling me it was raised this carefully?
Hop BroAt this point I just want to head for the Mejiro taproom. Postsourism #6 sounds like the kind of beer that makes both of us want to cool off and taste that marionberry, cassis, and vanilla layering for ourselves.
