2024 Oregon / Japan Brewery Collaboration Teams:

Farmhouse Ale aged in French Oak barrels with Wakame seaweed and Dekopon (citrus). 6.3% abv

a bone dry unfiltered farmhouse cider ABV: 7.3%. Made with a PNW blend of apples fermented with a wild culture from Japanese raw maple sap & honey, along with a house brett strain. Surprisingly clean, bone dry and very expressive, this cider is delightful and elegant...and did we say bone dry? It's bone dry.

A 5% abv Hefeweizen with Yuzu

A blend of northwest grown apples and hibiscus from Miyako Island in Okinawa.  It will be slightly sweet with complex tannins from the hibiscus. WI 6.9% ABV.

a porter mashed with roasted Japanese Sweet Potatoes and conditioned on roasted chestnuts.  5% ABV. 

A clean, citrusy/floral, balanced crushable IPA with the addition of Sumo Citrus peel/ Hopped with simcoe, cascade, amarillo, and citra.  ABV: 6.5% IBU: 50 

Brown Ale with Kuromitsu (黒蜜), also known as Japanese black honey. ABV 4.5%

Japanese style lager with Koji rice and Japanese plum. ABV:  5%

A Schwarzbier dark lager brewed with Shiso. 4.8% ABV.

An Export lager with  Konbu seaweed and sea salt. 5.6% abv. 

Made with Mirin, a sweet and syrupy Japanese rice wine that's a key ingredient in Japanese cuisine. 5.6% abv.

Porter brewed with Mizuba matcha green tea to create a beer with the flavors of a Green Tea Kit Kat. 5.1%

A Strawberry Peach Yuzu Shake (tart ale) 7% ABV

A barrel aged strong ale  made with 12% abv Bourbon-Barrel-Aged Fred from Hair of the Dog with yuzu kosho pepper.

Hefeweizen with sansho pepper and kuromoji wood has a blend of aromas coming from spicebush-wood kuromoji of gentle linalool and geraniol, with tangy citrus-like peppercorn punch of sansho that blends with fresh yeasty banana and clove.  5.1% abv 

English-style Ale infused with "Biwa-cha" loquat leaf tea and cask conditioned with "Kokuto" black sugar. ABV: 4.5% 

Biere de Garde, but instead of specialty malts for color it uses Job’s Tears (Hatomugicha) for the color and flavor addition. This gives the beer a toasted and nutty flavor, with a clean lager-like ale character. 5.2% ABV.

West coast IPA with Coleman Citra and Japanese Shikuwasa lime juice. 6.8% abv. 

Umeboshi Sea Salt Saison is light, crisp with pilsner malt and wheat, spicy clove phenols from saison yeast, bright acidity from tart and salty umeboshi plum complimented by Japanese sea salt from Shizuoka prefecture.  6% ABV

Amazake Strawberry Watermelon Smoothie Tart Ale. 4.5% ABV.

Cider aged on Akita cedar, moscato grape skins and Oregon yuzu.  ABV 6.5%

Tropical summer lager brewed with Japanese red rice. ABV: 5.9%

Made in Collaboration with the inspiring master of fermentation from Heiwa Craft in Japan,  Kanako-san, this lager is brewed with copious amounts of Japanese Red Rice. Hopped with HBC 586, Citra, and Cascade, this beer has deep complexity-- notes of bright red raspberry with delicate floral notes meet snappy multigrain cracker making for a refreshing yet rich rice lager.

apanese Lager with Koji mash during both the mash out and whirlpool stages. A refreshing lager boasting a lively zing, complemented by the subtle warmth reminiscent of silky sake. 5.5%

Bright Ginger Lemon Pastry Sour brewed with a kick of Japanese ginger root harvested from the coastal Kanagawa prefecture, just south of Tokyo and home to Yokosuka Brewing. 5.5%