Monthly Style Series

Japanese Koji Sour Batch #003

In this #003 batch version of Japanese Koji Sour, we add a nice dollop of whole Japanese ume fruit to the beer following primary fermentation. This contributes further notes of fruity tartness to the finished beer.

Overview

Alcohol Content (by volume) 4.0%
Starting Gravity (degree plato) 8.7
Finishing Gravity (degree plato) 1.7
Bitterness Units (IBU) 10
Color (SRM) 2.4

https://bairdbeer.com/wp-content/uploads/2019/09/koji-320x314.png

Japanese Koji Sour Batch #003

https://bairdbeer.com/wp-content/uploads/2017/11/beer_seasonal_img37_hatsujozoindiapalelager.png

In this #003 batch version of Japanese Koji Sour, we add a nice dollop of whole Japanese ume fruit to the beer following primary fermentation. This contributes further notes of fruity tartness to the finished beer.

Overview

Alcohol Content (by volume) 4.0%
Starting Gravity (degree plato) 8.7
Finishing Gravity (degree plato) 1.7
Bitterness Units (IBU) 10
Color (SRM) 2.4
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 hit the mark.

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Maris Otter, Munich
Un-malted Grain Japanese Barley
Sugar Japanese Korizato (Rock Candy)
Hops Whole Flower Cones – Various Varieties
Yeast House Scottish Ale Strain
Other Japanese Koji & Japanese Ume Fruit

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 #003 version of Japanese Koji Sour, we add a nice dollop of whole Japanese ume (plum) fruit to the conditioning tank after primary fermentation. This contributes further notes of fruity tartness 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 hit the mark.

Ingredients

Water Soft, Cleanly Flavorful, Local
Malted Grain Floor-malted Maris Otter, Munich
Un-malted Grain Japanese Barley
Sugar Japanese Korizato (Rock Candy)
Hops Whole Flower Cones – Various Varieties
Yeast House Scottish Ale Strain
Other Japanese Koji & Japanese Ume Fruit

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 #003 version of Japanese Koji Sour, we add a nice dollop of whole Japanese ume (plum) fruit to the conditioning tank after primary fermentation. This contributes further notes of fruity tartness to the beer.


MaleFemale