Hitachino Nest White Ale

In these final days of 2014, post-Christmas and pre-New Year's, I have several beers to try, so only the best will stand out. This one is pale in color, flavor and memorability.

Hitachino Espresso Stout

On this perfectly pleasant Saturday afternoon I'm taking some time to sit on the deck and collect my thoughts and read some of the thoughts of others, while being comfortably impressed with another special beer from Japan. On a whim I bought three Hitachino beers at John's Grocery, in Iowa City. Signs showed that the price had been reduced significantly. When people find out how good these are, I fear the discount might go away.

Hitachino Nest Sweet Stout

“It takes a lot of beer to make wine.” That’s the way the saying goes among homebrewers. As one must patiently sit by as wine ferments, clarifies and ages in fermenters originally intended for beer, life seems to be on hold for a while. The thoughtful brewer will have enough beer laid up beforehand to last through the tedious waiting time that is wine making.

Tonight was wine bottling time at our house, marking the end of the fruity stuff’s monopoly of my equipment. My next batch of beer will soon be on the way.

As Sandy siphons the wine into bottles in the background, I pass the time with an extraordinary beer. Hitachino Nest Sweet Stout has an amazing aroma of malted barley that is, in itself, half the pleasure. Lactose sugars, which don’t ferment, are added in the brewing to keep this stout sweet and smooth as promised. 

Another surprise hit from Kiuchi Brewery of Japan.

Hitachino Nest Real Ginger Brew

This was surprisingly excellent! Perhaps I am too suspicious when I see on a label that fruits or flowers, vegetables or spices have been added to the beer. It usually makes me suspect they are just trying to cover up the taste of beer so as not to offend those with weak senses. But this Japanese brewery has added a little extra to a good beer and produced something fun and flavorful. There's a strong foundation of caramel malt and mild hops. The ginger is noticeable but not overpowering, adding pleasant spicy notes to the beer’s smooth harmony.

As of today there is a broader selection of ingredients I could find in my beer, and still be happy.  As they sang in the beer halls in colonial America:

           

            “If barley be wanted to make into malt,

            We must be content and think it no fault,

            For we can make liquor to sweeten our lips,

            Of pumpkins and parsnips and walnut tree chips.”