On numerous occasions, we’ve seen the impact of the American craft beer movement on the international market. It has invaded England, Australia, Sweden, China, Germany and beyond. Now, Ballast Point Brewery is adding Japan to the mix with its latest collaborative effort with the Japanese brewery COEDO.
East to West IPA is a bright IPA that truly encompasses the Pacific Rim, according to Ballast Point. Northern California malted barley used as the base malt while hops from Washington State, New Zealand and Australia combined with Meyer Lemon and White Labs California Ale Yeast from San Diego, add the flavor.
The most recent Ballast Point email newsletter told the tale of the collaboration. East to West IPA was brewed on April 23. It is a bright IPA that truly encompasses the Pacific Rim, Ballast Point stated. Northern California malted barley was used as the base malt while hops from Washington State, New Zealand and Australia, combined with Meyer Lemon and White Labs California Ale Yeast from San Diego, add the flavor. Aromatics jump from the glass while the lingering bitterness and acidity balance the low residual sugar left in the beer.
This was a follow-up collaboration to 2012’s West to East IPA, which was brewed with the renowned “Aiyama” Sake Rice and fresh Yuzu peel. They also used Magnum and Motueka hops in the boil, Galaxy, Nelson Sauvin, Simcoe, Amarillo and Centennial for dry hopping and White Labs Cali Ale yeast for fermentation.
“Some of the COEDO West to East IPA made it to Southern California in February and it tasted delicious, even after its long Pacific journey,” Ballast Point Brewer Colby Chandler explained in the newsletter. “Seemed like a good idea to bring over the guys from COEDO and give the brew another go! Only this time we called it East to West IPA to honor the direction of the traveling brewer. We kept the recipe the same except for the substitution of brown rice for the sake rice, and Meyer Lemon peel, grown in Jamul, for the Yuzu peel.”
The collaboration beer was launched May 23 on tap at the Ballast Point Brewery locations.
[…] 「Northern California malted barley was used as the base malt while hops from Washington State, New Zealand and Australia, combined with Meyer Lemon and White Labs California Ale Yeast from San Diego, add the flavor. Aromatics jump from the glass while the lingering bitterness and acidity balance the low residual sugar left in the beer. 」（「CraftBrewingBuissiness＞Ballast Point collaboration with Japanese Brewery COEDO unveiled」より。）〔Google翻訳〕 […]