Naminamito

なみなみと

¥690

Tax Incl.

A secondary fermented hoppy pilsner, a perfect festival beer for our 10 Year Anniversary![Character]This Pilsner was designed to be a beer brewers like to drink after a hard day’s work pouring and ... read more

A secondary fermented hoppy pilsner, a perfect festival beer for our 10 Year Anniversary!

[Character]

This Pilsner was designed to be a beer brewers like to drink after a hard day’s work pouring and socialising at a festival. It is light, easy to drink, and refreshing, but brings a nice tropical hop character to keep it interesting. Secondary conditioning really brings this beer over the top with its bright crisp carbonation.

[Food Pairing]

Zucchini and meat stir fry, with plenty of fennel, white fish burger with tarragon mayo, pork tongue with lemon and white pepper

[Naming]

Named after our event, "naminami" is a word that means "full" or "overflowing". You may experience a sake bar or izakaya where they serve you a glass of sake that overflows into a saucer or "masu" below it. This would be pouring "naminamito", and we felt it would be a fitting name to represent this event, representing our overflowing appreciation as well as how we would like this beer to be poured.

[Brewer's Voice]

This year, for our 10 Year Anniversary, we made a very special collaboration with our friend Luc Lafontaine, but we decided that we also wanted a second beer. Looking towards our anniversary event, Naminamito, we decided that in addition to an intense and strong beer, it made sense to have something that would be a great beer for a hot day. This event was meant to be a party together with the different breweries, and so we looked back as a concept to a beer we made many years ago called Dirty Little Secret. This beer was light and dry, with light malt and rice flakes used, and was intended to give the same refreshment as the drink that brewers secretly go for at the end of a day at a festival: the lemon sour.

We didn’t want to replicate the beer, but we wanted to create something with the same concept. And do it better, with all the knowledge we have accumulated since then!

We again went with a light base, using NorthStar pilsner and some rice flakes to make it clean and crushable, and again leaned into New Zealand hops and Mosaic as a combination. We started with Kohia Nelson and Motueka on the hot side to give the beer a passionfruit and citrus lime character. On the cold side, we went for another heavy dose of hops, consisting of more of our early harvest Motueka and Eggers’ Special Riwaka, both of which have more of a sweet citrus tropical flavour and aroma than their more standard counterparts, and this further increases the beer’s drinkability and refreshing nature. In the BBT we added some more concentrated Motueka and Kohia Nelson before finally can and keg conditioning this beer over a few weeks to give the beer a bright natural carbonation, and locking in all of those wonderful aromatics. Our first ever lager re fermented in package, this is a beer that we would love to have around all summer, but something tells us that sadly it won’t make it much past our anniversary (not least because we will likely drink it all by then!).

Style

NZ Hoppy Pils

ABV

5.5%

IBU

16

Gas Volume

2.7

Others

Rice flakes, White sugar

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