New arrivals at PORT LUCK CLUB: Bulbul and Viburnum from Inkhorn Brewing × Vertere
A collaboration beer by Tokyo's Inkhorn Brewing and Vertere has newly arrived at the beer pub PORT LUCK CLUB in Miyamachi, Sendai. The lineup features "Bulbul" and "Viburnum," both centered on fruity tartness, offering a chance to enjoy their different flavor profiles.
Hop BroThe Inkhorn Brewing × Vertere collaboration has arrived at PORT LUCK CLUB in Miyamachi, Sendai. For fans of fruit-forward sours, this lineup is especially interesting.
MugiWow, two collaborations! Just hearing 'fruit tartness' makes my mouth pucker - what are the differences?
Hop BroFirst is Bulbul, a Fruited Sour at 6.0%. It's built with boysenberry juice and vanilla, so while it's light, the berry character really stands out.
MugiI get boysenberry, but what does vanilla do? Does it make it feel lightly sweet? I'm also curious about that 'red wine-like impression'!
Hop BroExactly. It isn't there to push sweetness; it supports the tartness and fruitiness. That's why Bulbul shows a clean, restrained fruit character and can feel a bit wine-like.
MugiOhhh! Then is Viburnum, the other one, even more different despite being in the same category? Hearing 'dessert-like elements' is making my sweet tooth restless!
Hop BroViburnum is a Boysenberry Sour w/ White Chocolate. It's a collaboration with Inkhorn Brewing, layering the bright tartness of boysenberry with the creamy richness of white chocolate.
MugiA sour with white chocolate!? That sounds heavy, but is it still easy to drink? The fact that it's 'easy to drink without fatigue' is even more surprising!
Hop BroThat's the interesting part: it's not turned into a sweet dessert beer, because it has a firm tart core that carries you through to the end. What's great about PORT LUCK CLUB is being able to compare two different directions within the same fruit-sour style.
MugiI see - one is crisp, the other a little creamy! This makes me want to go all the way to Miyamachi and compare the two side by side!
Two new Tokyo collaborations have arrived
A new guest beer has arrived at PORT LUCK CLUB, a beer pub in Miyamachi, Aoba Ward, Sendai. This time, collaboration beers by Tokyo's Inkhorn Brewing and Vertere are being introduced.
#### Bulbul / Bulbul
Style: Fruited Sour, ALC: 6.0%. Introduced as the third collaboration with Vertere, this fruit sour combines boysenberry juice and vanilla. While light on the palate, it delivers a clear berry-derived tartness and fruitiness, and is also described as evoking an impression reminiscent of red wine. It is an easy choice when you want to enjoy fruit character without too much sweetness.
#### Viburnum / Viburnum
Style: Boysenberry Sour w/ White Chocolate, ALC: 6.5%. A collaboration with Inkhorn Brewing in Mejiro. It is designed by layering the vivid tartness of boysenberry with the creamy nuance of white chocolate, and is described as having dessert-like elements while remaining easy to drink without fatigue.
PORT LUCK CLUB is a beer pub at 3-9-8 Miyamachi, Aoba Ward, Sendai. In addition to the fun of following the rotation of guest beers, this time it lines up two beers in the same fruity sour category but with different directions. If you stop by using the shop name as your landmark, you can likely check out a lineup that will interest sour ale fans all at once.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe Inkhorn Brewing × Vertere collaboration has arrived at PORT LUCK CLUB in Miyamachi, Sendai. For fans of fruit-forward sours, this lineup is especially interesting.
MugiWow, two collaborations! Just hearing 'fruit tartness' makes my mouth pucker - what are the differences?
Hop BroFirst is Bulbul, a Fruited Sour at 6.0%. It's built with boysenberry juice and vanilla, so while it's light, the berry character really stands out.
MugiI get boysenberry, but what does vanilla do? Does it make it feel lightly sweet? I'm also curious about that 'red wine-like impression'!
Hop BroExactly. It isn't there to push sweetness; it supports the tartness and fruitiness. That's why Bulbul shows a clean, restrained fruit character and can feel a bit wine-like.
MugiOhhh! Then is Viburnum, the other one, even more different despite being in the same category? Hearing 'dessert-like elements' is making my sweet tooth restless!
Hop BroViburnum is a Boysenberry Sour w/ White Chocolate. It's a collaboration with Inkhorn Brewing, layering the bright tartness of boysenberry with the creamy richness of white chocolate.
MugiA sour with white chocolate!? That sounds heavy, but is it still easy to drink? The fact that it's 'easy to drink without fatigue' is even more surprising!
Hop BroThat's the interesting part: it's not turned into a sweet dessert beer, because it has a firm tart core that carries you through to the end. What's great about PORT LUCK CLUB is being able to compare two different directions within the same fruit-sour style.
MugiI see - one is crisp, the other a little creamy! This makes me want to go all the way to Miyamachi and compare the two side by side!
