There are now many microbreweries all over Japan that produce beer on a small scale. There are about 20 breweries here in Okinawa, each producing unique craft beer. Miyagi Cliff has been brewing beer for six years. His flavorful beers, which are made by actively incorporating ingredients unique to Okinawa, are attracting attention.

Beer culture encountered while living in the English countryside

CLIFF GARO BREWING is a beer brewery and beer restaurant located in Okinawa City, in the center of Okinawa’s main island. The person who brews the beer and runs the restaurant is Miyagi Cliff, who grew up in Okinawa. Miyagi is a painter and designer, and he also designs the beer labels.

Cliff Garo Brewing produces a variety of beers, mainly in the ale style, including white ale, pale ale, and saison. Bottled beer is available for purchase, and the restaurant has about seven or eight types of draft beer on tap at all times, as well as a wide variety of food that goes well with beer. They also hold monthly exhibitions of works by local artists. One of Miyagi’s ideas from the beginning was to create a space where people could enjoy art while sipping beer. The “GARO” in CLIFF GARO BREWING also means “art gallery.”

After working in various jobs in Okinawa, Miyagi went to art school in London at the age of 29 to study painting. After graduating, he worked at an advertising agency while continuing his artistic endeavors. He married his wife, who is also from Okinawa, and had a child. They moved to Wales to live in a place rich in nature.

At the time, pubs in London were popular for their clear lager beer, which was served well chilled, just like in Japan, but in Wales, many locals preferred real ale, a traditional British beer, and there were many breweries, both large and small.

Real ale is a type of ale beer with a rich aroma and flavor, and is lightly carbonated and drunk at room temperature. The production method is also different from that of regular beer, and it is aged in a barrel laid on its side, like wine and whiskey, in the traditional British style.

An inspiring real ale festival

Though real ale is a local beer, it was being overshadowed by lagers and consumption of real ale was on the decline at the time. Meanwhile, in England, events were being held in old churches and other places to enjoy real ale in each region. He was deeply impressed by the efforts to preserve the culture, with adults and children alike enjoying these traditional places of relaxation for locals. One memorable scene was the sight of an old lady running a small brewery arriving carrying a barrel.

For Miyagi, this was his first encounter with beer as a culture rooted in the local community.

Returning to Okinawa, his desire to brew beer grew stronger.

Considering their children’s growth, the Miyagis considered whether to continue living in the UK or return to Okinawa, and decided to return to Okinawa. After returning, they continued working in design while also pursuing personal art for about four years, during which time they gradually began to feel a desire to “brew beer.”

They had only visited a brewery in the UK, but didn’t know how to make beer. While working, they received training in beer brewing, obtained a liquor brewing license, and started Cliff Gallo Brewing six years ago.

At first, he wanted to make the kind of beer that first got him into this world. “They’re not real ales because the casks are different, but I’ve completed two types of beer that resemble British-style real ales. When I had my acquaintances try them, they said they were delicious, but I felt like their eyes weren’t saying that. When I wondered why that was, I realized I hadn’t yet spoken to the Okinawan climate,” recalls Miyagi.

There’s no way he could make a profit by simply making something that was popular in an area with no humidity and a much lower temperature than Okinawa. After experiencing this for himself, he began to think about how he could make a beer that was unique to Okinawa and suited the climate and environment of Okinawa.

Okinawa-grown ingredients as beer accents

The main ingredients of beer are malt, hops, and yeast. They gradually started to incorporate Okinawan ingredients as secondary ingredients, and now they make seasonal beers using plenty of Okinawan fruits and herbs. These include pineapple, guava, kabuchi citrus, shell ginger, and karaki, also known as Okinawan cinnamon. Beers using these fruits are now Cliff Gallo Brewing’s main products.

One of their standard beers, “KAMMY TYLER,” is a white ale made with Okinawan wheat, coriander seeds, and kabuchi. It has a light aroma, a clean mouthfeel, and a refreshing bitterness that is pleasant to the taste.

Most of the malt, hops, and yeast are imported, but they grow barley with the help of a farmer they know, and they use some of that malt. After sowing the seeds, they regularly mow the grass together with the staff.

Storytelling in beer product names

Many of his beer names are derived from the names of people he knows. “KAMMY TYLER” is named after farmer Kami Taira. “MANNAR SHOW,” a fruit saison made with cherries, is named after farmer Manna Shogo. He places more importance on the sound of the name than on the meaning, and gives it a similar sound to a European name.

Miyagi considers his work as a painter and designer to be the same as his work as a beer brewer in terms of “expression.” His work, which uses colorless malt to bring out the color of the fruit, is just like painting. For Miyagi, not only what is perceived visually, but also the name of the beer and the taste of the beer itself are forms of expression.

There are many points that need to be adjusted from brewing to completion, such as the type of malt, yeast, and hops, how they are combined, the properties of the water used, and the fermentation temperature and time, and even a slight difference in the amount of adjustments can make a completely different product. There are countless things that need to be cared for and controlled. However, since it is a living thing, not everything can be controlled.

When designing the flavor of a new beer, about 85% of the design is done by imagining the taste, but the remaining 15% or so is deliberately left to the discovery of the final product.

We often go to farmers’ houses and harvest together with them for the fruits we use in our beers. By doing so, we can gain a deeper understanding of the crops themselves and learn about the joys and hardships of the farmers. We feel that the level of craftsmanship is different from buying them at the supermarket and preparing them.

Okinawa has many interesting ingredients that cannot be grown on the mainland, and because we feel there is still a lot of potential, we pursue the deliciousness of Okinawa by catching them.

Through the platform called Cliff Gallo Brewing, which includes breweries, restaurants, customers, farmers, and artists, connections and exchanges grow. We want to be a place where local people can enjoy themselves together.

Cliff Gallo Brewing will continue to freely and lightly brew local Okinawan beer that is close to the land, and to create a rich place where people can grow.

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Kumezakura Sake Brewery boasts one of the longest histories in the San’in region. Founded in 1855, the company has supported the sake industry for nearly 170 years. The Kumezakura Brewery’s new business venture is craft beer. We will look at the history of craft beer and its appeal at Kumezakura, a sake brewery that has long been a mainstay of the brewing industry.

Brewing sake with water refined in the beech forests of Daisen

Hoki-cho is located in western Tottori Prefecture. Located at the foot of Daisen, the highest mountain in the Chugoku region, the town’s agriculture has flourished thanks to its clean water and black soil. Kume-Zakura Brewery was originally located in Yonago City, but moved to Hoki-cho in 1985 in search of the delicious water refined by Daisen’s natural beech forest. The brewery draws water from 150 meters underground from the same vein as “Jizo Taki no Izumi,” which was selected as one of the 100 best waters of the Heisei era by the Ministry of the Environment, and brews sake with the full flavor of this water.

Sake’s stagnation led to brewing beer

The favorable environment further refined the sake brewing at the Kumezakura Sake Brewery. However, nationwide sake consumption was declining year after year, and the Kumezakura Brewery was troubled by the effects of this decline. It was at this time that the Sake Tax Law was revised in 1994. The minimum quantity of beer required to obtain a license to manufacture beer was lowered from 2,000 kiloliters to 60 kiloliters per year, making it possible for breweries other than major beer makers to produce beer.

As a member of the alcohol industry, I became more and more interested in brewing beer as I heard more and more information. He decided to try brewing something other than sake, something that would take advantage of the delicious water in Daisen. In 1997, he established Kumezakura Beer Co., Ltd. with a local energy company, Sanin Oxygen Industry Co.

When they started brewing beer, they hired Hideki Iwata, who was researching microorganisms at Shimane University at the time. Iwata had already been hired as a yeast researcher at another company, but when he heard that a new local beer brewing business was to start in Daisen, his love of beer led him to work for Kumezakura Beer Co. He first gained knowledge and skills through training at Kirin Brewery’s Yokohama factory, and in 1997 he became a brewer at Daisen G Beer (locally brewed beer) and began brewing beer on a full-scale basis.

Brewing beer from scratch

Water, malt, hops, and yeast are the base ingredients that make up beer. Of these, water accounts for about 90%. Therefore, the basic philosophy of Kumezakura Daisen Brewery is that “the better the water, the better the beer. As with sake, the brewery takes advantage of Daisen’s subterranean water and utilizes it in its beer brewing.

Also, in starting from scratch to brew beer, the brewers wanted to start with an understanding of how the ingredients are grown and when they are harvested. Therefore, they began growing wheat with the cooperation of local farmers, and also began growing hops on their own farm. Today, they also sell seasonal beers that use harvested wheat and hops as part of the ingredients.

In the beer brewing process, malt is finely crushed and hot water is added to saccharify the wort, which is then filtered. Glycation is a phenomenon in which the starch in the malt is converted to sugar. Hops are added to the filtered wort to add aroma, bitterness, and other flavor compounds, and the temperature of the nearly 100°C wort is adjusted to around 10-20°C. Yeast is added to ferment the wort, which breaks down the sugar into alcohol and carbon dioxide, resulting in the production of beer.

Beer is a view” lineup that conveys the taste of water

Kumezakura Daisen Brewery offers four types of Daisen G Beer as beers that can be tasted at any time. Pilsner, a refreshing beer with a good balance of malt and hop aroma. Weizen, which is characterized by its low bitterness and aroma of banana and vanilla. Pale Ale, traditionally produced in England, with just the right amount of sweetness and bitterness. Then there is stout, a black beer blended with roasted malts reminiscent of coffee and chocolate.

Of these, Mr. Iwata’s favorite is Weizen, a fruity, easy-drinking beer. It is fruity, easy to drink, and not too sweet. The brewery is also proud to have won first place in the World’s Best Grain-only Wheat Beer category at the 2011 World Beer Awards, the world’s largest beer competition.

The brewery also has a beer restaurant next to the brewery, where you can enjoy freshly brewed beer at any time of the day.

I think beer is a view. So the best way to enjoy beer is to drink it here. If possible, I want people to drink the water from the Jizo Falls spring before they drink the beer. The water is unprocessed and natural ingredients are added to the water as it is. I hope people can get the sense that we put a lot of care into it,” says Iwata.

Good beer is born from good water. The best way to convey the deliciousness of Daisen G Beer is for people to come and enjoy the taste of the ingredients.

Limited edition brand unique to Daisen

In addition to the main brand, there are seasonal beers that use locally produced and unique ingredients to further enhance the Daisen experience.

One is Daisen Gold, which is released every August. The barley used in this beer, called “Daisen Gold,” was developed in Tottori Prefecture as a beer seed, but its cultivation had temporarily ceased. Kumezakura Daisen Brewery wanted to use an ingredient that would express their own unique, local flavor, so they began growing Daisen Gold in 2002 in cooperation with local farmers. Daisen Gold” made from Daisen Gold has an aroma reminiscent of citrus fruits and honey, and the barley is naturally juicy.

The second is “Weihen Hop,” which is released every September. The brewery named it “Weihen (plum orchard) Hop” after the land that was once used to grow ume plums for ume wine, which was converted into a hop field for home-grown hops. Harvested by members of the brewery, the fresh hops are macerated for only 20 minutes in the brewing process. The beer has a gentle citrus aroma and bitterness unique to fresh hops.

Yamada Nishiki, the sake rice used for Kumezakura Brewery’s main brand “Yago,” is also used in the beer. The brewery’s technology and experience in rice farming, from planting to harvesting, are put to good use in this beer. The brand name is “Yago,” which, like sake, has a subtle aroma reminiscent of sake.

When they first started brewing these beers, they had a memorable experience.
A customer called and said, “Are you going to release that wheat beer soon?” I was so happy. That made me really happy. I felt that Daisen, the beer, and the ingredients were all expressing the season. So we started brewing it every year, pursuing our own unique beer,” Iwata says with a laugh.

Today, Daisen Gold has become a popular beer, with more and more fans looking forward to the seasonal brews each year. The brewery also holds events with fans to plant sake rice to be used for Yago, which truly helps to convey Daisen and its seasonal flavor.

We want to send the thoughts of Daisen and the brewers through our beer

It has been 27 years since beer brewing began. They have brewed more than 160 different kinds of beer, which is only possible because they are a sake brewery and because they are located in Daisen. The brewery’s commitment to brewing beer, the history of the land, and above all, the desire to have people enjoy beer, are all expressed in the beers that they brew.

Beer is not just about having the same taste all year round and keeping it cold. There are various styles and temperatures of beer other than the popular Pilsner. I hope people will find a beer that they like. In the process, we would like people from all walks of life to become familiar with our products and come to Daisen, Tottori, as a result. We hope to convey the brewery, its environment, and the thoughts of the brewers there,” says President Tamura.

Daisen G Beer will be a bridge between Daisen and the people of the world.

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Fuji is rich in minerals and suitable for fermentation of beer yeast. Fuji, and there is a craftsman who transforms this spring water into beer. Fuji. Impressed by the taste of the beer he drank in Germany during a training trip, this craftsman, who has been brewing German beer at the northern foot of Mt.

The Beginning of Fujizakura Kogen Brewery

The craft beer culture in Japan dates back to 1994, when Japan’s Liquor Tax Law was revised. The minimum production volume for a beer license was lowered from 2,000 kiloliters to 60 kiloliters, making it possible for even small breweries to produce beer. Later, “locally brewed beer” was born, but the quality was not yet refined, and the culture gradually faded away as consumers in Japan, accustomed to major beer brands, failed to accept it.

In the 2000s, craft beer became popular in the U.S., and local beer began to be reevaluated in Japan as well. In the 2000s, the popularity of craft beer ignited in the U.S., and local breweries in Japan began to take a fresh look at microbreweries. Fuji, is one such craft beer brewery that is celebrating its 25th anniversary this year. We interviewed the brewery’s head brewer, Mr. Tentsu Miyashita.

Originally, this facility was a drive-in. As the facility was aging, we were considering new development, and we decided to embark on a business utilizing the water source (spring water) that we owned (Fuji Kanko Kaihatsu).

When considering how to make use of the spring water, Fuji Kanko Kaihatsu turned its attention to microbreweries, which were becoming popular in Japan at the time. The company began by going to breweries in Japan and Germany to learn how to brew authentic beer. Mr. Miyashita says, “I still clearly remember the trembling deliciousness of the first German beer I tasted in Munich, Germany. This is where Fujizakura Kogen Brewery’s commitment began.

Ingredients and Four Elements of German Beer

Fujizakura Kogen Brewery’s standard is a traditional German beer called Weizen made from more than 50% wheat malt, which is made from germinated wheat seeds. In 1516, the world’s first food law was enacted in Germany, which stated that beer should be made only from malt, hops, water, and yeast. This “Beer Purity Law” fascinated Mr. Miyashita, who was studying beer brewing in Germany 27 years ago.

The malt is dried after the buds and roots are removed, and is produced in many parts of the world. Among them, the brewery imports malt from Weyermann in Germany and uses it. It is characterized by its mellow aroma and slight sweetness, and in order to prevent it from absorbing moisture and becoming soft in the humid Japanese climate, the temperature and air conditioning in the warehouse are thoroughly controlled. The flavor, color, and taste of the beer can completely change depending on the distribution of malt, so the craftsman’s experience and skill are needed to determine the distribution that will bring out the desired appearance and taste.

Along with malt, hops are an important ingredient in beer brewing. Hops are a member of the Asaceae family and are responsible for giving beer its bitterness and aroma. Hops are the ingredient that reflects the brewer’s idea of what kind of bitterness and flavor he or she wants to produce.

During the fermentation process, beer yeast takes in sugar to produce alcohol and carbon dioxide. It also takes in amino acids to produce aroma and flavor compounds. Mr. Miyashita carefully selected two types of beer yeast from the myriad available.

One of the strengths of Fujizakura Kogen Brewery, which brews beer in the area at the foot of Mt. Fuji, which is filtered through lava rock, contains the right amount of minerals for beer yeast to ferment. Fuji, we do not make adjustments to the water itself, but rather, we distribute malt and hops according to the properties of the water to brew beer that makes the most of its potential. Fujizakura Kogen Brewery does not make adjustments to the water itself.

The combination of malt, hops, yeast, and water produces a very different beer, so the result is never the same from one brewer to the next. The complexity of this combination is “the real thrill and the fun,” according to Miyashita.

Brewing beer that can only be found here.

One of the brewing processes is saccharification, in which the starch in the malt is converted to sugar through the action of enzymes. Specifically, the process involves making wort by mixing crushed malt with hot water in a saccharification kettle and raising the temperature to activate the enzymes. Fujizakura Kogen uses a saccharification method originated in Germany called decoction, in which a portion of the wort is extracted, brought to a boil, and then returned to the saccharification kettle to raise the overall temperature. First, the temperature is raised from 37°C to 44°C and allowed to rest for 10 minutes to activate the enzymes that break down the malt proteins into amino acids. Next, the temperature is raised to 58°C with another 10-minute break, followed by five to six steps at 62°C and 72°C, which are also important. In this way, the temperature is raised in small increments with time in between. (The appropriate temperature range depends on the type of beer.)

It is not impossible to raise the temperature all at once without controlling the temperature in small steps. However, by raising the temperature in small steps, the brewery is able to produce a stable beer.

There are only a few breweries in Japan that have equipment capable of such a step-by-step process,” says Miyashita. Even an American brewer who visited the brewery was impressed by the equipment. We want to deliver as good a taste as possible to our customers,” he says. Fujizakura Kogen Brewery’s unique facilities and attention to detail, backed up by experience, produce German beer that captures the hearts of those who drink it.

Diverse lineup and flavors

The company currently ships craft beer to beer bars and liquor stores nationwide, in addition to online mail order. Pils,” a German-style lager, is characterized by its clear sharpness and bitter taste. Weizen,” the culmination of Fujizakura Kogen Brewery, has a fruity, mildly sweet taste that spreads over the palate as it rinses down the throat, while the masterpiece Rauch, which won the World Beer Cup and World Beer Awards in 2012, has a smoky, sweet taste. Schwarzweizen, a black beer, combines sharpness and “sweet aroma.

In addition to the four regular craft beers, there are about 10 limited-time-only craft beers available each year, including a beer made with yuzu (a citrus fruit produced in Fujikawa, Yamanashi Prefecture). The lineup allows not only beer lovers but also a wide range of people to enjoy the full flavor of German beer.

All of the beers use the “natural carbonation” method, in which carbon dioxide gas is naturally generated by the activity of beer yeast, rather than being injected into the beer afterwards, to achieve a soft and smooth carbonated taste without the stomach-churning sensation that is typical of carbonated beers.

Fujizakura Kogen Brewery looks to the future

Miyashita says, “In order to continue to share the excellence of German beer with the rest of Japan, we have to make beer that sells, which is the foundation of our business. Fujizakura Kogen Brewery has been focusing on German beer for more than 20 years since its first encounter with beer brewing in Germany during a training program, but the recent craft beer boom has focused attention on an American-born beer called IPA (India Pale Ale). IPA (India Pale Ale) is characterized by its strong bitterness from the use of large amounts of hops, and its flavor is quite different from that of “weizen,” which does not use many hops.

He feels the need to preserve the German beers that he has stuck to while taking on new challenges. With this in mind, he has been working hard to develop a new beer, “New England Weizen,” which is a fusion of German beer and IPA. This new lineup is the future of Fujizakura Kogen Brewery, and it expresses the impact of the bitterness of hops, while retaining the sweet, mild aftertaste of German beer.

There are many breweries in Japan today. There is a lot of pressure, but I enjoy the pressure,” said Miyashita with a smile at the end of the interview. While preserving the long-loved Fujizakura Kogen Brewery brand, the desire of craftsmen to continue to master the art of brewing new beers that meet the needs of the market may lead to the creation of new standards that will surprise the world.

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Excellent craft beer at the rice warehouse

The Iwase area in the northern part of Toyama City, where Toyama Bay meets the Jinzu River and the Tomiwa Canal, has prospered since the early Edo period as a port town for Kitamaebune ships. Many houses built in the Meiji period still remain, and the area is known for its quiet, retro townscape that retains a strong atmosphere of those days. In March 2020, KOBO Brew Pub opened in a renovated rice warehouse of the Baba family, a wealthy merchant who ran a shipping business in Iwase. The imposing exterior of the spacious premises, which was once the rice warehouse of a wealthy merchant, is overwhelming, but a peek inside the restaurant will give you the strange sensation of visiting an exotic brewery, with an atmosphere that is like stepping back in time. The artwork on the walls and brewing equipment standing inside the store are large and impactful, yet the atmosphere of a rice cellar has been carefully preserved, and the interior is warm and inviting with the warmth of wood. The brewer is Kotinek Jiri, who has a career in breweries in the Czech Republic, the country with the world’s highest per capita beer consumption. He and his longtime friend, Briel Boris from Slovakia, founded the brewery together.

Kotinek was invited to the Ishikawa brewery in 2005 as a Brown Meister and was so good that he won a silver award at the 2014 “International Beer Cup”. Brielle was working as an interpreter at an event Kotinek attended in Toyama City, where they met. They are both beer lovers, and since their wives are both from Toyama, they hit it off. When Kotinek told Brielle that he wanted to make such valuable beer, she said, “I don’t want awards, I want to see people enjoying it and wanting more,” and they decided to set up their own brewery together.

With snacks that go well with craft beer.

We carry a total of nine types of craft beer. Three of them are particularly recommended: “Seiz Lager” made with grape pomace from a winery representing Toyama (Seiz Farm), “Baba Weizen” made with Toyama’s famous pears, and “Dragon Ale” made with sake lees from Manjusen (Masuda Sake Brewery), which handles Toyama’s locally brewed sake. All of the beers are local craft beers, and the lineup is definitely worth trying when you visit. If you are not sure which craft beer to order but want to try a variety of flavors, try the tasting set that allows you to compare four different kinds. There is also another rare beer that you should not forget to try. It is Jolokia Ale, an extremely spicy beer made with jolokia, one of the world’s top class chili peppers. The fact that it is extremely hot is intriguing enough, but this beer is said to be irresistible to those who love spicy food, and there are many repeat customers. It has a very rich aroma and goes very well with sausages and other food items.
Although the variety of food is limited, the restaurant offers a variety of specialties that can only be enjoyed here. The 20-cm-long “Big Sausage” was made using a recipe from the Slovakian-born manager’s family, and is a must-try with craft beer. Also, the special jerky made from Toyama Wagyu beef, smoked nuts actually smoked in the store, and homemade ham based on a Czech brewer’s family recipe are all offered in an arrangement that is unique to Kobo Brew Pub, even though they may seem common at first glance.

Kobo Brew Pub is definitely worth a visit as part of your sightseeing tour, but it also offers craft beer by mail order. The products available by mail order are those that are not available at the store, but why not enjoy craft beer at home? The three types of bottled beer available through mail order are “Premirent Pilsner,” “3A Lager,” and “Pale Ale. The stylish packaging design will make you feel good just by having it in your refrigerator, and it is sure to raise the quality of your “home drinking” experience.

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Image born from the local beer boom

COEDO is a craft beer brand that represents Japan. It is served at restaurants that are particular about beer, and can also be found at eateries outside Japan. The brewery is located in Higashi Matsuyama, in the central region of Saitama prefecture. Built in 1970’s, the beautiful building was formerly a training center for a major company. “The foundation of the company comes from an organic farming company that my in-laws started. They were interested in agriculture that was gentle for both the environment and people. COEDO beer got its start from a desire to make beer made from barley that avoided the damaging cycle.” Shigeharu Asaka, president of Koedo Brewery)

They began making beer in 1996. Initially, many small breweries were popping up around the country due to less stringent regulations. “Kawagoe is often referred to as “koedo” and is a tourist spot. We initially started the business as part of the tourism. We began making beer using locally grown sweet potatoes and the business took off thanks to the local beer boom.”
But small scale brewing required a skilled craftsman. Yet many local breweries treated their products as souvenirs rather than “food products” and were run by unskilled staff.

While their uniqueness attracted attention at the beginning, many eventually earned negative reputations for having a taste that was too distinct and sometimes not necessarily delicious. The local beer boom faded away and COEDO could not avoid the impact. Realizing the importance of making a change, president Asaka visited European pubs which were making their own beer, to figure out the future of COEDO beer.

Craft beer with local roots

In 1997, COEDO beer invited legendary braumeister Christian Mitterbauer, 4th generation beer maker, to Japan so that the brewery staff at COEDO could learn the art of beer making from him. After studying under his tutelage for 5 years, COEDO beer evolved from a local souvenir to a premium craft beer.

“We revisited what it meant to be local and handmade, and reflected that appeal in our beer. Until then, we were too concerned about the major brands. But we realized that it was important to allow our individuality to shine through considering our scale. Taking special care in the brewing the beer and communicating that. We put a lot of effort in quality control so that our customers could enjoy delicious beer at its peak.”

Growing from a local beer to a premium craft beer, it’s clear the strategy was successful. They’ve received good reviews in global competitions and have become popular among beer enthusiasts. During our tour of the brewery, we observed each craftsman taking special care in making the beer. They will always remain true to their origin no matter how popular they become.
“We want to remain a beer that is supported by the local community.”
The dedication to beer making will continue.

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