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Perhaps this or this? They only hold 170 ml or 200 ml, respectively. The later would be perfect if splitting a 12 oz. bottle between two people as long as there isn't too much head.

Happoshu (literally "sparkling liquor") was simply a tax designation; it isn't a style per se. The law, at one, time allowed for any sparkling alcoholic beverage with less than 67% malt to receive a lower tax rate. Thus, happoshu was simply a beer-like beverage with less than 67% malt. The...

There are several examples of Japanese happoshu that use soy in lieu of malt. I know both Kirin and Asahi have commercial examples. I personally haven't had them. I think they saccharify the soy by addition of amylase, β-glucanase, and pullulanase. Although, you could, of course, use...

Might be ethyl acetate, the esterification product of ethanol and acetic acid and a common byproduct of Acetobacter and other aerobic bacteria. Sometimes, you get lucky at it reverts to acetic acid. Not sure you can do much. I once made a peach wit that was loaded with it. I let it sit in...

How about makegolli (Korean: 막걸리), a rice wine that's a little more rustic and thus easier to make than sake? You can get the nuruk (Korean: 누룩) you need at H-mart if you have one near you. Umeshu (Japanese: 梅酒) is very simple to make and is...

It is well established in the wine world that members of the Brettanomyces/Dekkera family certainly are acidogenic in certain conditions, sometimes significantly so. You can glance over several references on the topic here: +acid +(Dekkera OR Brettanomyces) - Google Scholar. In the beer...

I think it's a matter of personal taste preference. A large proportion of the craft beer drinking population prefers hop forward beers. For those people, yeast byproducts may detract from the hop profiles they seek. These are the same people who are always pushing the dogma that all beers...

Adjusting pH definitely works. I've just isolated a collection of local microorganisms myself. When mold colonies started to appear, I carefully removed them with a sanitized toothpick and added lemon juice the wort. Fermentation continued while mold growth was inhibited.

I'm sorry I missed it. I didn't go simply because I didn't see a published list of brewers who would be there in advance of the date. Homebrewing here is certainly a challenge--at least if I attempt to approach it the same way I did in the states. Several of my favorite ingredients are...

I'll add to my previous list: Jandrain-Jandrenouille V and KleinBrouwerij De Glazen Toren Saison D'Erpe-Mere.

"mostly Belgians disguising their strain" I'm curious as to which Belgians are known to do this.

Last summer, I used Wyeast 3711 in a beer where the OG was just over 1.100. FG came in around 1.011. The grist was more to the style of a BSDA, including Pilsen, wheat, Vienna, Caravienne, Caramunich, and house-roasted aromatic malts, chaptalized with house-made dark candi syrup and sucrose...

I'm a big fan of beer styles with strong perceptible ester products. I was Googling sources of Japanese hops, and I accidentally ran across this dissertation from a graduate student at Kyoto University and Asahi Breweries. The crux of his project was that he was trying to identify the chemical...

In general I think there's an unresolved dichotomy of philosophy in the American craft brewing scene. There are a lot of craft beer drinkers that advocate for this small, local movement of craft brewing, where single brewer/owners nurture this local scene, ideally using local ingredients and...

Brasserie de Blaugies (Blaugies, Belgium) makes a beer brewed with fig juice called Bière Darbyste . Sadly, I haven't tried it, but two of the other beers they make, La Moneuse and Saison dEpeautre, are excellent saisons.

I've had success harvesting microorganisms from dregs of 't Gaverhopke Extra, De Dolle Oerbier, Jolly Pumpkin Oro De Calabaza, Brasserie Ellezelloise Saison, de Zenne Brouwerij La Taras Boulba, and Valeir Divers.