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09-26-2011

Last Activity:

04-10-2013 4:13 AM

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    ABOUT ME

  • hiking,traveling,cooking,eating,reading
  • research scientist at a biotech company
  • electronic, Korean sanjo, Hindustani classical, Arabic classical, Central Asian folk, freak rock
  • Wild Strawberries, Persona, Last Tango in Paris, The Conformist, Kieslowski Trilogy, The Decalogue,
  • I haven't owned a TV in over 20 years.
  • I got into homebrewing via a course I took as an undergrad several years ago. I brewed for awhile--mostly ber-hoppy, high ABV beers--but then took an extended hiatus during graduate school when all my free time was spent at the lab bench. After completion of graduate school, I somehow found the time to hammer through a good number of the BJCP styles, trying to get the basics down and learn how different techniques and ingredients contribute to flavors and aromas. After a sojourn through Europe, visiting some of my favorite European breweries, I rejected "brewing-to-style" all together. Currently my interests lie in producing yeast-forward, terroir-driven beers at session strength that pair well with food, while using local ingredients in accordance with their seasons. Lately, a lot of my beers have involved capturing and using indigenous yeast strains, and my wife and I are trying to grow hops and grains native to Japan in our tiny urban garden.
  • (1) a porter-like concoction with lacto, brett, and persimmons

    (2) a Belgian pale ale fermented with another strain of wild yeast indigenous to Tokyo

    (3) another porter with a significant portion of brown malt

    (4) amber saison w/ spices
  • I don't secondary.
  • (1) a grisette with 25% unmalted hie millet, kurozato, sudachi and shiso

    (2) a sour-mashed, rye beer, where some of the rye derives from stale rye bread ( la квас), with raisins and kurozato

    (3) a saison with significant portions of rye and wheat malt, hopped with tons of Ultra and Sonnet Goldings

    (4) a Belgian blonde fermented with a strain of wild yeast indigenous to Tokyo

    (5) a sweet potato-based "happoshu"
  • I don't keg.
  • Male
  • Married
  • Tokyo
  • 世田谷区

LATEST ACTIVITY

  • Posted in thread: Good Saison Recommendations? on 02-14-2012 at 06:55 AM
    I'll agree Hennepin isn't very saison-like. In my opinion, many of the American beers (or at
    least most that I've had) labeled as saison or "farmhouse ales" are quite different than those
    from Walloni...

  • Posted in thread: SN Kellerweis fermentation temps? on 02-11-2012 at 10:55 AM
    "Bavarian yeast" is pitched at 17 C, allowed to rise to 21 C for 5 d. Then it's chilled to -1 C
    for an additional 7 d in secondary. There's a bit of a description about how difficult it was
    for SN to ...

  • Posted in thread: The ORIGINAL Black IPA! on 02-11-2012 at 10:36 AM
    it seems more commercial breweries are not using the term Black IPA.A handful of brewers are
    now doing these here in Japan. Nearly everyone is calling them Black IPAs. I think one brewer
    simply called...

  • Posted in thread: Who remembers Zima and how do I go about making it? on 02-08-2012 at 06:41 AM
    I think this might help you. For whatever reasons, Zima is still on the market here in Japan.
    They sell it at the local grocery store. The comparisons to sake in this thread are not at all
    warranted.

  • Posted in thread: Howto: Capture Wild Yeast on 02-05-2012 at 07:59 AM
    Keep in mind that it took brewers generations to produce the boringness of Chico ale yeast. You
    could have caught a clean-fermenting wild strain. But the chances that a neutral-character
    domesticated ...

  • Posted in thread: Belgian Black IPA? on 02-04-2012 at 07:30 AM
    Commercially, I'd say Grassroots/Stillwater/Mikkeller's Gypsy Juice is very close to what
    you're describing.

  • Posted in thread: Dry Hopping with Saaz on 01-27-2012 at 07:28 AM
    From what I understand Brouwerij Contrera's Valeir Divers is dry-hopped with Saaz. I think it's
    an excellent blond/tripel/Belgian Strong Golden Ale that strikes a nice balance between its
    candy sugar ...

  • Posted in thread: Red Beer (as in beer + tomato juice) on 01-27-2012 at 07:14 AM
    Noboribetsu Craft Beer Factory in Noboribetsu here in Japan makes a beer with tomato juice in
    it called Oni Densetsu Fruity Tomato. Although, I've seen it on tap here in Tokyo, I've never
    had it.

  • Posted in thread: Lactobacillus Brevis on 01-26-2012 at 06:18 AM
    No, the main species in sauerkraut is Leuconostoc mesenteroides, not L. brevis. And using that
    to ferment beer produces awful results - I have tried.Another possible source of L. brevis is
    sourdough, ...

  • Posted in thread: Aphrodisiac Ale recipe -- NEED Feedback! on 01-26-2012 at 05:56 AM
    You could add catuaba, damiana, long pepper, maca, muira puama, or yohimbe in lieu of some of
    the bittering hops.

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