STRM - Juicy IPA

This is the release of a new product to cap off the summer.

For the first time, we've challenged ourselves to use fruit puree in a beer. We added blood orange puree to an IPA, selecting Centennial and Idaho-7 hops. The use of Hop Hash provides a solid bitterness and a powerful kick. Handling Hop Hash is always tense as its shape and dissolvability vary each time, but its concentration seems to surpass that of Cryo hops.

We generously used our house malt, Rahr 2-row, to ensure that the individual characteristics of the malt, hops, and blood orange complement each other. The result is a beer with a more robust body than our usual offerings.

We used Pomona yeast. While the pH at the end of fermentation is a relatively low 4.16, the perceived acidity is mild. Pomona yeast should provide a medium haze, but the remarkably cloudy appearance is likely due to the pectin in the puree, in addition to the effects of the Hop Hash.

It will be available this weekend at @craftpub_brianbrew.
It will also be available soon at Niseko Roadside Station View Plaza @michinoekiniseko and our online shop.

For restaurants, it is available through goooods and Best Beer Japan. Details can be found via our profile.

ABV: 6.0%
IBU: 50
Hop: Centennial, Idaho-7
Yeast: Pomona