Meyer Brewery

Do you know Yuu Town in Iwakuni City? It’s a tiny settlement with a population of around 600, and it has a rather unusual brewery there: Meyer Brewery.

It’s what you’d call a marginal village, with more than half the residents aged 65 or older. It used to be covered with mandarin orange orchards, but abandoned farmland spread across the area. Then Mr. Yamada, originally from Nagoya, decided to leave salaried work behind when he turned 60 and moved there as a member of the regional revitalization cooperation program.

When Mr. Yamada researched the history of the land, he learned that citrus cultivation had once flourished in Yuu Town. That led him to the Meyer lemon: a hybrid of lemon and orange with a rounder shape than an ordinary lemon, and edible skin. He grew it without pesticides using organic fertilizer, and used it as a raw material for craft beer.

The flagship beer, Meyer Lemon Pale Ale, uses blended malt and rice to create a crisp body, and more than 5% of the main ingredients come from Meyer lemon peel and juice. It’s designed to pair with sashimi and sushi. A pale ale with Japanese food sounds unexpected, but the lemon’s freshness acts as a bridge.

Their Belgian White, White Snake, combines coriander and Meyer lemon for a refreshing tartness. Their IPA also pairs Meyer lemon with aromatic hops, creating a bright aroma like tropical fruit. With the exception of the stout, nearly every beer uses Meyer lemon peel, which shows a clear throughline.

All of the labels use a design motif based on cherry blossoms, the city flower of Iwakuni City, and the concept is craft beer for working women. The carbonation is also naturally produced by the yeast alone, resulting in a gentle sparkle. No preservatives or food additives are used. They’re restoring neglected farmland and turning its harvest into beer.