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« Asahikawa: Otokoyama Brewery and the Flagship Store of Hokkaido Ramen Santouka | Main | Clearing Out the Memory Card: Revisits to Shan Xi Magic Kitchen and Spicy House »

Saturday, 11 June 2016

Comments

Nhbilly

Yeah prefer not to smell like the food.

Pam from Santee

Banana and clove scents are classic attributes of hefeweizen. These aromas come from esters produced by the yeast. Many American wheat beers, however, use yeasts that produce very little flavor, for a beer that is focused on grain and hops.

I say let the yeast do what it wants!

/end beer nerd mode

Kirk

Agreed Billy.

I agree Pam.....after all, look what Cantillon does with spontaneous fermentation. I've had Hefeweizen with distinctive clove, but never that much of a banana fragrance.

kat

I always know when Satoshi eats at places like these because his clothes smell oily/smoky

Kirk

Hi Kat - I'm kind of used to smelling mildly smoky for Korean BBQ places, but man, this one was bad.

Carol

Hi Kirk! Did your hair still smelled smoky the next day? I always have to take a shower after Korean BBQ to get the smell out of my hair. Can't imagine how long I'd have to shampoo my hair after this place.

Kirk

Hey Carol - I actually washed my hair twice! So nice to hear from you; hope all is well.

Junichi

It took me a moment to decipher what the words on the barrels meant. I was trying to read it side to side when in fact it's top-down.

Kirk

Interesting Junichi....I didn't even ask the Missus if she knew what was written on those barrels.

Junichi

In Japanese the barrels say: "麦とホップを製すればビイルとゆふ酒になる." Roughly means "when you process wheat and hops it turns into an alcoholic drink called beer." It was used as an advertising catchphrase back in 1876 when people in Japan were still unfamiliar with beer. If you look at the original brewery when it opened the same words are painted in the barrels.

http://blog.sapporobeer.jp/hatakebeer/2014/03/21/2257/

Kirk

Nice! Thanks Junichi!

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