I love Japanese lagers. Since Sapporo started brewing beer in 1876, maybe some Japanese, like my family, have evolved at the DNA level to have an affinity for them. But things changed when I moved to the U.S. 12 years ago, especially here in L.A., where I encountered Mexican lagers. I was struck by their […]
Japan, Mexico, Tetra? Read More »
Fresh hops? Yes, they exist, and I f*cking love them—just as much as non-fresh hops. They’re good, and different. Hops are harvested from August to September, then immediately dried, processed, and packaged to prevent spoilage. However, if you’re lucky enough to live near a hop farm, you can use undried, or “wet” hops right after
Fresh Hop SMaSH! – Frozen vs Refrigerated Read More »
Left: Matcha, Right: Sencha Have you ever encountered a green tea-infused beer? While uncommon in local breweries, the vibrant green Kyoto Matcha IPA from Japan showcases the potential of this unique ingredient. Inspired by this discovery, I began a homebrewing journey to explore the possibilities of incorporating green tea into beer. My initial attempt wasn’t
GTG (Green Tea Gose) Read More »
What pops into your mind when you hear “Japanese Lager”? Asahi? Kirin? Sapporo? You got it! Now, how would you describe them? Light, crisp, dry, refreshing… perhaps a touch bland or similar to Budweiser? One key difference between Japanese lagers and other styles lies in their use of rice as an adjunct sugar source alongside
Real Japan Lager Project: Sticky Rice vs. Flaked Rice Read More »
