Monthly Style Series

Japanese Koji Sour Batch #005 (Yuzu Stout)

In this #005 batch version of Japanese Koji Sour, we add both the juice and the zest from locally grown yuzu fruit. This contributes further notes of fruity-citric tartness & spicy aroma to this refreshing Stout.

Overview

Alcohol Content (by volume) 6.0%
Starting Gravity (degree plato) 14.6
Finishing Gravity (degree plato) 4.2
Bitterness Units (IBU) 35
Color (SRM) 78

https://bairdbeer.com/wp-content/uploads/2017/11/beer_seasonal_img10_pacificporter-320x320.png

Japanese Koji Sour Batch #005 (Yuzu stout)

https://bairdbeer.com/wp-content/uploads/2017/11/beer_seasonal_img10_pacificporter.png

In this #005 batch version of Japanese Koji Sour, we add both the juice and the zest from locally grown yuzu fruit. This contributes further notes of fruity-citric tartness & spicy aroma to this refreshing Stout.

Overview

Alcohol Content (by volume) 6.0%
Starting Gravity (degree plato) 14.6
Finishing Gravity (degree plato) 4.2
Bitterness Units (IBU) 35
Color (SRM) 78
https://bairdbeer.com/wp-content/uploads/2017/11/bakayaro2-320x320.png

The Label Speaks

There is a joyous and festive atmosphere at one of our Taproom pubs during the holiday season. The curmudgeonly scrooge in the foreground, however, is having none of it. He just wants to belch out to everyone a surly Bakayaro! He truly is in a sour, insolent and obstinate mood. The kanji characters in the label, henkutsu (偏屈), further express this.

The Label Speaks

https://bairdbeer.com/wp-content/uploads/2017/11/bakayaro2-320x320.png

There is a joyous and festive atmosphere at one of our Taproom pubs during the holiday season. The curmudgeonly scrooge in the foreground, however, is having none of it. He just wants to belch out to everyone a surly Bakayaro! He truly is in a sour, insolent and obstinate mood. The kanji characters in the label, henkutsu (偏屈), further express this.

Bryan's Comment

While I love well-conceived and expertly crafted traditional sour beers (with their mouth-puckering lactic acid-produced sourness), I wanted to produce a different and what I consider uniquely Japanese sourness in our Japanese Koji Sour beer. I think we have hit the mark.

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Maris Otter, Amber, Black
Un-malted Grain Roast Barley
Sugar Japanese Korizato (Rock Candy)
Hops Whole Flower Cones – (Simcoe, Nelson Sauvin, Amarillo)
Yeast House Scottish Ale Strain
Other Japanese Koji & Japanese Yuzu Fruit (Juice & Zest)

Bryan's Brewing Notes

Japanese koji is a fungus which is used in the crafting of many traditional Japanese fermented foods and beverages. There are two types of Japanese koji (yellow and white). In sake production, yellow koji is the fungus of choice. In shouchu production, white koji gets the call. Koji is used for the purpose of converting the starch in grains into sugars fermentable by yeast. In the conversion process involving white koji, ample amounts of citric acid are produced which lowers pH and yields a delicately sour citrusy flavor.

It is this delicate and delightfully crisp sour-citrus character that we are pursuing when incorporating Japanese white koji into our beer brewing process. The white koji is added directly to the malt mash where it works its acidifying magic. Unlike in traditional sour beers, which derive their mouth-puckering sourness from the bacterial (lactobacillus) production of lactic acid, the citric acid production by Japanese white koji lends a softly tart and pleasingly refreshing character to our Japanese Koji Sour beer.

In this batch #005 version of Japanese Koji Sour, we add both the juice and zest from locally grown yuzu fruit in two separate additions: first on the hot-side after the boil and then on the cold side in the conditioning tank after primary fermentation. This contributes further notes of fruity-citric tartness and spicy aroma to the beer.

Bryan's Comment

While I love well-conceived and expertly crafted traditional sour beers (with their mouth-puckering lactic acid-produced sourness), I wanted to produce a different and what I consider uniquely Japanese sourness in our Japanese Koji Sour beer. I think we have hit the mark.

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Maris Otter, Amber, Black
Un-malted Grain Roast Barley
Sugar Japanese Korizato (Rock Candy)
Hops Whole Flower Cones – (Simcoe, Nelson Sauvin, Amarillo)
Yeast House Scottish Ale Strain
Other Japanese Koji & Japanese Yuzu Fruit (Juice & Zest)

Bryan's Brewing Notes

Japanese koji is a fungus which is used in the crafting of many traditional Japanese fermented foods and beverages. There are two types of Japanese koji (yellow and white). In sake production, yellow koji is the fungus of choice. In shouchu production, white koji gets the call. Koji is used for the purpose of converting the starch in grains into sugars fermentable by yeast. In the conversion process involving white koji, ample amounts of citric acid are produced which lowers pH and yields a delicately sour citrusy flavor.

It is this delicate and delightfully crisp sour-citrus character that we are pursuing when incorporating Japanese white koji into our beer brewing process. The white koji is added directly to the malt mash where it works its acidifying magic. Unlike in traditional sour beers, which derive their mouth-puckering sourness from the bacterial (lactobacillus) production of lactic acid, the citric acid production by Japanese white koji lends a softly tart and pleasingly refreshing character to our Japanese Koji Sour beer.

In this batch #005 version of Japanese Koji Sour, we add both the juice and zest from locally grown yuzu fruit in two separate additions: first on the hot-side after the boil and then on the cold side in the conditioning tank after primary fermentation. This contributes further notes of fruity-citric tartness and spicy aroma to the beer.


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