Oak Aged Tateyama (館山市 )
This journey started as a Japanese style rice lager, fermented in stainless steel. On the day of spunding, for natural carbonation, an oak cask was filled and immediately placed in a walk-in cooler. The oak cask had previously held red wine, for one season. The cask was clean of any lactic bacteria or Brettanomyces and was still quite oaky — a dominant flavor that carries into this beer.
For months the beer rested in this cask, naturally clarifying while absorbing very noticeable amounts of oak. After five months in the cask, the lager was removed and bottled/keg conditioned with fresh lager yeast. Its brilliance in clarity is a testament to the age-old practice of lagering in oak at cold temperatures for extended periods of time. This beer is bright and easy-drinking, as its stainless counterpart was, while layers of vanilla and freshly cut hardwood come through as strong and dominant overtones — unique to this beer.
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