WEEK 234--Brew from Kamakura--chit chat with Akio San

It's been quite a long while this blog did any chit-chat / interview with brewer or craft community people- this recent one with Akio is hopefully a start of some more to come in the near future.

扎根在镰仓的Yorocco是多年前就留下印象的日本酿坊，从最初逗子市素餐厅Beach Muffin专属品饮室到三年前开业的镰仓笹目座自家酒吧都到访过， 去过酿坊也见过主创酿酒师Akio Kichise(吉濑明生）, 以下是近期和他的一次对话。

Yorocco is not the earliest Japanese craft brewery I have come across but it is certainly one which have captured my attention some years ago having tasted 1 of their barrel aged saison--went to their early years exclusive tasting room housed at Zhusi's Beach Muffin vegan restaurant--as well their own taproom opened some 3 years ago at Sasameza--went to the brewery at Kamakura--met owner/head brewer Akio san more than once--but never did any interview/ chit-chat until recently--here's what we have chatted:- ( answer in English by Akio)

1)when was when & how did the thought of brewing your own beer came about initially?

I started home brewing when I was around 30 years old and became obsessed with it.

At the time, I wanted to work at a brewery, but there were still very few craft breweries in Japan at the time, so I wasn't able to get a job.

Then, I started to think about the idea of starting my own small brewery.

1）什么情况下开始想到要酿自己的啤酒？

我是在30岁那年开始自己酿酒，然后渐渐的变成一发不可收拾，当时想过要在酿坊工作但那时候的日本在地craft beer酿坊很少所以也就没能成功，于是就有了开办自家酿坊的想法。

2) what trigger you to start a brewery? how did the name Yorocco came about?

2011 great east Japan earthquake. The great earthquake let me realize how local community, stores and relationships are important for us.That accelerated my plans.

Yorocco is from Japanese word "Yorokobi". Yorokobi means cheer,delight and joy.

Beer is a joy in itself, but it also amplifies the many joys of life.

2）成立自家酿坊的诱因是什么？品牌名称Yorocco来源自？

2011年发生了关东大地震，这次事故让我觉得需要把设立酿坊这件事加速推进。

酿坊品牌名称来自日语 Yorokobi(喜び)， 带有欢愉喜悦的意思，啤酒本身就是自带喜悦氛围的，也能把生活中的喜悦加倍扩散。

3)were there any brewer or brewery which you look up to while first starting? 

Baird Beer and Shiga Kogen Beer.

3）有没有哪一位酿酒师或酿坊是让你当成榜样的？

志贺高原酿坊和Baird酿坊。（备注： 两家都是日本较早期取得成功的在地酿坊）

4) looking back from where you started, what was the goal or goals you set out to achieve initially? what has changed if any?

First, just to start my own business. And also to spread and establish the culture of craft beer/local beer in my area.

I think craft beer has become quite popular now.

4）回望来时路，当初设立的最初目标是什么？至今有什么变化？

目标就是想要有自己的酿坊，再来就是让craft beer文化于自己所在的镰倉和周边地区散播并扎根。一路走来至今，要说有什么变化的那就是craft beer相对来说已越发流行并受到关注了。

5) is brewing a fun thing or more of a responsibility now?

When I first started, I was running the business alone, but now I have staff and I have the responsibility of continuing the business.

5）酿酒这件事，现如今来说是乐事还是更多的是责任？

一开始我只是独立作业不过如今酿坊已有员工，而我必须对酿坊可以持续营运负起责任。

6) beer styles wise, what might be the 1 or 2 which is your personal favourite? 

Crisp lagers and saisons.

6）个人比较喜欢的类型风格啤酒是什么？

清爽的拉格（lager）和农场风格啤酒（saison）

7) which is more difficult to come good? A heavily adjuncted or barrel aged beer or a more straight forward easy drinking beer?

Hmmm, whichever, it is difficult to make a great one. Though I prefer to make good easy drinking beers.

7）酿造添加很多食材/放置其他酒类旧桶提味的较复杂作品，或是简单直接易喝类型啤酒，哪一类型会更难以精确掌握？

嗯。。实际上无论是前者还是后者，要酿得出色不是一件易事。个人来说，比较倾向于酿造优质的易喝型啤酒。

8) what are some of the more challenging issues face by the brewery?

Increasing costs and rising beer prices in Japanese craft beer scene.

8）酿坊面对的一些现实挑战是什么？

日益上涨的原材料成本以及市场上已经出现的啤酒涨价现象都是挑战。

9)what are your observation over the years on Japan's craft beer market, any challenges and positives & negatives factor affecting the industry.

The number of craft breweries and craft beer shops has increased so much in these years, but thecraft beer share in the overall beer market has not increased that much.
We believe that we need to continue to increase the number of craft beer fans, at the grassroots level.

9）这些年来日本craft beer市场有什么正面或负面变化影响？

现如今，日本在地酿坊的数量已大为提升，专卖吧和瓶子店的数量也有很大增长，不过从整体来说，craft beer在日本啤酒消费市场上所占份额并没有显著增长，我们必须从基层做起让喜爱craft beer的群众数量更大程度的增加。

10)we live in a world where anyone can leave social media comments which can be good or bad--do you look at those and does it affects you in any way?

Sometimes it helps me to see myself in oblectively, but most of the time it's a waste of time.

10）如今是谁都可以上网留言称赞或批评的年代，这种情况会带来影响吗？

有时候网上留言会让我以另一个角度更客观的看待自己（作品），不过大多时候都是浪费时间而已。

11)while focusing on locals is there any thoughts of perhaps exporting your beer to other cities in Asia? 

If we have enough stock and can connect with the right people, I think it might happen.

11）在注重在地酿造在地喝的同时，有计划把酒送往其他亚洲城市吗？

在供应量足够，以及能遇到对的人情况下，把酒送出国是可能发生的。

12)any advice to people very new to craft beer or trying for the first time.

There are many different beer styles, and that's what makes craft beer culture so interesting.
I encourage you to try different styles. If you can find a reliable store, it will be even more fun.

12）对craft beer不熟悉新朋友说的话？

这是拥有很多不同类型风格作品的啤酒世界，也是craft beer最有趣之处，可以尽量多尝试不同类型风格啤酒，要是能找到一家可靠的专卖吧/瓶子店，那会更有趣。

13) any words to people who think craft beer is Just BEER and no different from Macro? 

I think there is a void in my heart that only craft beer can fill. Or there is also many things only craft beer can do. It is not just only about the tastes, more about the culture and community.

13）对以为craft beer跟一般大厂啤酒没分别的消费者说的话？

个人来说只有craft beer能填补心中的空位，实际上craft beer不只是关于味道也关乎文化和社群。

14)anything I did not ask but good to add on here? 

I think your question is more than good enough! Thanks!

14） 没问到觉得想补充的？

问题够好了。谢谢。

WEEK 233--2024 Most Memorable Beer & Mead List(part 3/3)-by ct(KL)

 

Final part of last year's most memorable list- with about 14 mentioned ealier--here's some more for the record:-

去年喝了什么留下较深刻印象作品酒单小总结，之前两篇共提及约14款不同风味作品，以下是另外一些肯定值得被提起的作品：-

Bokke- Mia 2019 & Framboos Pjassel 2019

Cracked these 2 last year with geek friends at different places/occasions--Mia was shared here in KL during Xmas sharing session--while Framboos Pjassel was brought to Tokyo for a small share.

去年两次不同地方的分享会把手中所剩无几的两款不同风味Bokke作品拿出来共享，其中以接骨木花加上两种不同酿酒葡萄入酒而成的Mia是在圣诞节时和本地分享会成员开喝，另一款以3种不同覆盆子加桃子入酒的Framboos Pjassel则是去年东京行的分享作品。

In fact these are 2 of very limited Bokke left and I do admit that it's not something i would consider cracking easily but then will not be hoarding these forever / to wait for so "very very special" occasion only to consider cracking--after all good beer are meant to be shared with same wavelength/like minded geeks as i do believe that til the day a beer is opened--it shall remain as Bottle--not beer.

对啤迷来说，有时候一些较难寻酿坊作品是不轻易开喝的，分享也是看情况或确切来说视与谁分享为基准，某些特定酿坊作品难寻度/复杂性等因素让啤迷感觉需要在对的情况下拿出来和有共识的啤迷朋友分享。去年喝掉的两瓶Bokke作品对个人而言属于不轻易拿出来但也不是会珍而重之要收很多年非常特殊情况下才舍得喝那种，酒始终是要分享喝掉才是酒，一直收着很久都不舍得喝的大概只能算是个瓶子。

风味表现方面，Mia有着类似胡椒带辣气息味道，初入杯闻香到入口都有被不同于多数天然发酵酸啤以霉香酸味或果香等较惯常的风味表现而意外到，相对来说东京分享的Framboos Pjassel则充满果酸香及橡木桶影响带来气息，两者风味各异但都是让人会细味慢饮的作品。

Mia is a grape lambic with Elder Flower influence-was surprised at the almost peppery aroma & taste with initial sips--while Framboos Pjassel was more of the familiar fruited lambic nuances with fruits & natural fermentation funk as well oak coming through.

Standard- Day Dreamin'

Black currant mead in collaboration with a Illnois local coffee roaster--with coconut & vanilla added--what's interesting with this one is that not only those adjuncts can be tasted/smelled--there was this lambic-ish fermentation funk attracting the nose attention.

本地啤迷朋友的分享瓶子，来自美国伊利诺蜜酒酿坊作品，以美国当地“白日梦”工坊烘培的黑咖啡，椰子以及香草加入黑加仑子蜂蜜中酿造而成，喝起来除了上述食材风味，更有黑巧克力，以及意料之外的类似天然发酵带出霉香风味。是留下印象的一款。

Bierstadt- Slow Pour Pils

Heard of this US but very German pure style brewery for sometime already & finally got to sampled this one ( as well their Hells Lager) during last year's Tokyo trip--was really impressed & thought this & Charlie by Hill Farmstead( 2% abv) were the best ones i had last year in terms of low abv simple easy drinking beer.

In fact had both on tap & can version of this "simple beer"( in fact it's not easy to achieve that kind of clean/crisp/tasty level at all)--brought cans back to KL to share with fellow geek friends who yet to sample and they were all in agreement.

去年喝过“淡如水”轻度易喝型作品中除了再喝一次的Hill Farmstead Charlie超低酒精度（2%）之外个人最有印象的一款，来自美国酿坊但取经自德国低度易喝啤酒的作品已听闻好一段时间，去年机缘巧合在东京酒吧碰上两款来自这家酿坊的易喝型作品自然不能放过，实际上啤酒泵版本和罐装版本都喝了，都同样让人很有印象，大道至简或许是合适形容词，这是毫不花俏简单中见功力的干净作品，让人仿佛回到啤酒最简单但又有层次的境界，记得分享罐子时跟一起品饮本地啤迷朋友开玩笑说，要是亚洲可以经常找到那真的是可以整箱买来因为美味之余还可以是极度合适本地气候的“清凉茶”。

Pulpit Rock-Alle Sammen

Had this when at the same session there were 2 other big dark brew from Side Project--this is a "StoutWine"--blend of stouts & barley wine--but personally it felt very much a stout more than barley wine though there are traces of it to be felt in terms of mouth feel & senses--This one was a surprising one in terms of how well it stood up against the likes of Rye BBT & Derivation Grand Cru--in fact it did not got drown out but gave all of us quite an impression with it's thick body and leyered goodness of dark chocolate/caramelized dark sugar/vanilla/roasted malt all coming together.

黑啤(Stout)混合大麦酒(Barley Wine)的浓郁厚实作品，虽是二合一不过从酒体到闻香味蕾感受都更加倾向大黑啤感受，不得不提的是喝到这款作品时同场开喝的有两款也是美国顶级酿坊Side Project的大黑啤，不过以黑啤作品受到啤迷追捧的Pulpit Rock酿坊作品面对大师级黑啤毫不逊色，以出色的浓郁黑巧克力香草气息加上麦芽太妃糖焦糖等多层次风味表现让当天一起共享的啤迷朋友们一致好评，是当天稍微让人有点意料不到的惊喜印象作。

Side Project- Single Thread 2023

It's a blessing that we have La Coterie members here among the group guys--this one is a member's only & not allocated but need to grab when released--though generally Side Project is known for their big stouts & barley wine like M.J.K but saison & sour are what they do as well.

This is Oude Fermier soaked in Marionberries then blended with a young saison--fruits aroma was evidently clear-light sour with oak barrel influence & hints of funk-quite like this one.

虽然酿坊以好几款大黑啤（还有一款赫赫有名的大麦酒M.J.K）备受啤迷推崇，不过酸啤和农场风格啤酒也是酿坊致力的方向，这是只供会员抢购的一款桶陈农场风格啤酒，以自家橡木桶陈农场风格啤酒Oude Fermier为基础投入紫蓝莓浸泡入酒後再混入另一款相对比较年轻的农场风格作品，在混合後装瓶静置一段时间留待瓶内发酵熟成。

作品比预想中有深度层次，富含莓果香气，微酸中带出木桶陈放气息，更带些类似天然发酵酸啤的霉香味道，舒适易喝中能感受到作品不同层次表现。

WEEK232--2024 Most Memorable Beer & Mead List(part 2/3)--by ct(KL)

Part 2 of what were some memorable ones from last year list, as mentioned earlier last year was rather limited in terms of sharing sessions or travelling for beer--while early part of year trip to Bangkok was more of a chill trip--the year end trip to Tokyo was much more of a beer centric trip in terms of sharing as well visiting local bars.

去年是既没什么出游也很少在本地和分享会成员们见面开喝的一年，啤酒探索意义上比较重要的出游是东京行，至于去年初的曼谷行实际上并没有遇到什么让人印象深刻的啤酒，这也意味着去年总体来说喝的作品数量不多，不过对啤迷来说craft beer更注重的是质量而不是数量，整体来说过去十二个月个人还是有喝到好些不同酿坊高质作品。

 一如既往以下是只随意排序没有排名先后的去年最有印象酒单另一部份酒单：-

Hill Farmstead- Works of Love 2019 & Anna Montmorency

Had 2 of these beauties at different time & places--the former was locally shared by member of the tasting group--as geeks would know this the collab series from the brewery--working with different brewers/breweries each time when it comes to making a new one--this version of Works of Love had cherries & black berries added & brought together Russian River + The Lost Abby into the frame--while it says dark farmstead ale--the color is more of deep ruby red tha dark--flavours & mouth feel was one which full of cherries & berries goodness--with hint of funk too--how fine it turned out to be was in a way beyond expectation of the bottle owner.

Anna Montmorency is also a fruited beer--brought this one to Tokyo to share--also a pleasant surprise in that it has became one which is very different from the base beer--the cherries definitely added depth and flavours.

Works of Love是美国顶尖酿坊Hill Farmstead和美国境内或以外的其他不同友好酿坊/酿酒师合作的“常态合酿款”，这款放入樱桃和黑莓浸泡提味的农场风格啤酒是和美国两大经典酿坊Russian River以及The Lost Abbey合酿的作品，牌面上绝对是重量级联手，实际上作品喝起来也丝毫没让人失望，反之陈放的葡萄酒桶和水果风味都为易喝型的这款作品带来犹如比利时果酸啤酒般的风味表现和层次感，

Anna是酿坊的“普通常态款”，而Anna Montmerency  则是使用了当地农场采摘的蒙默伦西酸樱桃（Montmorency Cherries）浸泡，加入从不同葡萄酒旧桶中选出的Anna 原酒放置超过两个月提味而成，带去东京分享时啤迷朋友有点惊讶于这款水果变奏版作品的整体表现，微酸甘香的风味层次让味蕾很是享受。

Concious Ale-Cuvee Ami Int Edition

This is more of a geeks blend rather than a particular brewery's beer--had this in Tokyo with the man himself who made this blend--a blend of sour ale with 2 different types of saison--was a very pleasant tart one with hints of funk even though it's a saison rather than Lambic inspired sour ale.

美国啤迷朋友和另外两位朋友合作的农场风格啤酒，严格来说更像是啤迷间试炼的作品多过于正式酿坊作品，虽那样却一点不逊色，实际上喝起来的口感和整体风味表现相当出色，带有一点类似天然发酵酸啤的气息味道，属于有层次的易喝类型啤酒，是东京分享会中喝到感觉有意外惊喜的一款。

Pips- There's a Snake in My Bluet

Any geeks who follow Pips would know what Blue Suede Shews stand for in terms of how delicious a mead can be (blueberries-cashew nuts & orange blossom mead)--did not expect to encountered with this one--Bourbon barrel aged versionn of BSS--thanks to geek friend who kindly shared this--obviously got bourbon barrel influence--if bourbon- blueberries & cashew is your thing--then no questions asked--this one is top notch--though personally if i had to pick then would prefer the Original version of BSS.

酿坊的Blue Suede Shews绝对是个人至今喝过最佳蜜酒之一，充满腰果莓果蜂蜜香味的作品至今让人难忘，这款是放置波本旧桶陈放并加入乌干达香草荚提味的变奏版，换句话说是意图把原有的Blue Suede Shews变得更有波本和其他层次风味。能喝到这款要感谢东京啤迷慷慨分享，整体风味表现来说或许因为个人以原版作品作比较，感觉这次酿坊加法没有让人惊艳，相反地会更想喝到原版腰果莓果蜂蜜融合一体的美好。

Uchu+One Drop- Wassgood

A collab brew between Japanese brewery & a Sydney outskirt small brewery--while Uchu is more popular among geeks with it's Ipas--this fruited sour/smoothie was really nice--thick and very fruit juice like--it's very easy drinking with no hints of alcohol or this technically being a beer.

可说是去年喝到相当有印象的果泥啤酒作品，来自日本山梨县酿坊“宇宙”和澳洲小酿坊的作品，实际上也喝了澳洲这家酿坊的另一款果泥作品，但口感层次都有过甜单薄问题，明显的没有这款合酿作品的浓郁鲜香酸甜中自带均衡的层次表现来得出色，更重要的是这款能让人一口接一口的喝下去而完全不会出现腻口现象。

Side Project-Rye BBT 2022 & 2023 + 10th anniversary double barrel Rye BBT

It's quite hard to imagine having these big ones from Side Project here in KL until quite recently with guys from the tasting group having membership and access to these previously hard to come by beers. Thanks to guys sharing--had 1 of the Rye BBT earlier last year during a steak lunch meet--while another was during Xmas share--hard to pick which is better over the other since there are some differences between 22 & 23 in terms of what it is--but if i had to really pick then perhaps it's 2022 edging slightly.

Also had the 10th annivesary double barrrel Rye BBT--thanks to a US based geek who happened to visit Tokyo same time as my last trip-very much barrel influenced vanilla dark bomb is what i remembered.

去年在本地喝了两款不同年份的密西根顶级酿坊裸麦版本大黑啤，第一次是和分享会成员们的牛扒餐聚，另一次则是圣诞聚会。此外也在东京分享会喝到酿坊庆祝10周年推出的特别版四小瓶（四款不同作品）盒装的双重桶陈裸麦版BBT，一年中得以喝到三款不同桶陈/酿坊不同黑啤勾兑而成的裸麦版BBT真是件乐事。

要是问说个人对于哪一版的更有印象，其实还真的很难选，虽然不同版本因为酿酒师选用的烈酒旧桶和不同黑啤勾兑比例有所不同会带来风味表现上的区别但黑巧克力焦糖香草以及一些旧桶风味包括些微辛辣口感影响是存在的，真要选的话，个人口味会稍微倾向2022版本多一点（纯粹个人口味，无关高低）。

WEEK 231--2024 Most Memorable Beer & Mead List(Part 1/3)---by ct(KL)

First post for 2025--with the "customary" most memorable list from last year--while previously there would be list from geek friends--this time it's only my list as a sort of year end note to look back on what were some which stood out in terms of flavours/overall feel personal palate wise.

今年第一篇文是每到年末会做的“例行公事”--回看一年中喝过让个人留下印象的啤酒/蜜酒--不同于以往会有其他啤迷朋友的酒单--这次只是个人酒单。

Looking back--2024 was a rather quiet year in terms of number of sharing sessions--or travelling for beer--couple with hardly ever drink at home--quantity wise last year been rather small--but craft beer is not about quantity--grateful to have had some nice ones thanks to the limited sharing sessions here in Malaysia as well Japan.

过去十二个月喝了些什么让人留下较深刻印象作品是个人对不同年度craft beer探索总结方式，个人因为并不像好些啤迷朋友那样一旦开喝就会用评酒app留下酒评记录，每次都是看照片回想有哪些是去年让人留下较深刻印象啤酒或蜜酒作品，某种程度也算切题。

去年和本地分享会成员们只有过两次聚会分享而且也不是全员到齐，加上近些年绝少在家独啜，意味着去年试过的不同啤酒/蜜酒数量相对不多，不过以作品水平来看还是喝了好些高质佳酿。

去年喝过最有印象酒单如下（没有先后高低，排序只是信手）：-

here's the list:-

Side Project-Double Barrel Derivation & Derivation Grand Cru

Thanks to KL tasting group guys who have got the membership--it was quite unimaginable 3-4 years ago that we can sample as many high level brews from SP here in KL--Had the double willet double tanzarnian version earlier in the year during a lunch meet--in short it was a vanilla bomb in a stout form.

Had the Grand Cru version during Xmas share--the use of amburana barrel certainly added some unique to this wood aroma apart from the dark choco-vanilla notes.

可以在本地喝到两款不同的密西根顶级酿坊大黑啤作品放在几年前实在是想象不到的事，主要因为Derivation系列作品是会员制才能买或只能在美国酿坊品饮室才有机会买到喝到，去年通过分享会成员的共享喝到这两款大黑啤是啤迷的喜悦时光，虽说是同个系列但两款作品因为不同的桶陈选择以及本质上的混酒区别自然有着不同风味表现，前者香草风味非常浓郁并带有明显波本酒桶风味影响，后者因为用的是巴西木质酒桶，香草中更多带出烤椰子棉花糖风味。

Floodland- Seekers After Light

Courtesy of a geek friend who visited Tokyo same time as i did last year--had this blend of Gin & Sauvignon Blanc barrel aged saison soaked in nectarines & grape pomace at almost half of what brewer's recommended as best sampling date(12months)--fruits aroma evidently active--easy drinking with depth.

适逢跟我同时期到访东京的美国啤迷朋友带来分享的美国小酿坊亚洲难寻农场风格啤酒，佐以酿酒葡萄果渣和油桃浸泡陈放提味而成，由于是在酿酒师酒标建议最佳赏味期间喝，整体水果香气明显，口感轻盈温和中微酸带回甘，是易喝但绝不单调的作品。

Pips-Fade

A gift bottle from a Tokyo geek friend--shared with the guys here during Xmas--the nose upon opening & jamminess on first sip was a very pleasant surprise for everyone--likely the most raspberry flavour forward( & back end) mead encountered by far.

蜜酒可以有很多不同风味表现变化，虽然主要酿造原料一定必须是优质蜂蜜但高质蜜酒作品肯定不会只是单调无趣的一味甜，这款以覆盆子为主轴作品让去年圣诞分享会上喝到的所有人都赞赏作品浓郁的水果蜜糖香味气息以及犹如液体果酱般厚实酒体，以水果入酒的蜜酒作品来说这是稍微“重口”但绝对会带来高质味蕾享受的一款。

Smooj- Pina Colada

ok--this one is technically not a beer--though the maker is a craft beer brewery(Homes brewery)--Hard Seltzer is basically adjuncted alcoholic soda water--though it sounded simple but this one was really tasty & "dangerously" too easy & pleasing to drink-you get coconut-pineapples in a rather thick body soda water & it's delicious.

#had the other variants including strawberry  banana but personally like this the most/ 

技术层面上既不是啤酒也不是蜜酒的作品，这实际上是酒精气泡水(Hard Seltzer)，作品来自美国酿坊Homes旗下副品牌。喝过几款不同水果或鸡尾酒概念作品中以这款凤梨椰汁类果泥气泡水最出色，既有凤梨风味也有明显椰子风味，相对较浓郁酒体也让人感受到有异于一般气泡水那种单薄的泡沫感，让整体口感更丰富厚实。

Test+Root&Branch+Hudsen Valley-Continuum of Infinities

Brought this Triple Hazy Ipa back from Tokyo to share with friends here--was not expecting anything really since this is an imported item and not too sure how much care was given during it's journey from US to Japan--was pleasantly surprised by how tasty & balance this one did with no hint of alcohol at all--given it's hard to get top notch fresh ipas here in KL--this one really stood out.

从东京带回本地分享的美国新酿坊合酿作品，虽然评酒应用程式上评价高但实际开喝前并没有抱什么期望，部份原因在于这是日本进口商从美国带进市场的作品，基于运输和处理过关税过程以及储藏方式都有可能对气候温度更敏感的IPA作品带来退化问题。因为上述考量，开喝时对作品啤酒花鲜香程度，以及身为一不小心就会酒精味涌现的三倍印度淡啤  (Triple IPA)的均衡易喝表现感到惊喜，在少有能在本地喝到高质印度淡啤情况下是去年让人喝了开心的一款啤酒花作品。

 

Cantillon- Lou Pepe Gueuze 1999

for Lambic geek--any of the 3 variants of Lou Pepe appearing in a sharing session is always something to behold--thanks to the kind sharing of a geek friend in Tokyo--this one is still alive with nice balance between notes of sourness-oak-leather & funk.

可以这么说，无论是哪一年或哪一款的Lou Pepe系列作品，对比利时天然发酵酸啤迷来说，能喝到就是幸福时光，除了因为这是相对来说不算常态款系列之外，更重要的是因为这系列无论是酸樱桃/覆盆子还是纯酸啤三个分类作品都是优质作品代名词，能在东京分享会喝到像这款有一定“岁数”作品更是意料之外收获，岁月没有让作品风味大幅减退，相反的酒体气泡表现依然生动，木桶风味和霉香中酸度适中加上类皮革气息，让人自动慢下来的一款。