Kyoto Brewing Co.

鴨川での再会 (Reunited by the Kamogawa)

1 bar limited to 1x kegs max

This collaborative brew reunites us with Daisuke Takayama (nickname: Dai-chan) of Kamogawa Cafe for our second solo collaboration together and the third beer of ours using his beans. While we were both pleased with how the previous brews turned out, they were both aimed in part at challenging people's concepts of what "beer" is. This time, we wanted to make sure that the coffee and the beer came together with a bit more harmony.

The beer style we looked to in order to obtain this harmony was Foreign Extra Stout. While it retains a lot of the roast chocolate character of our first collaboration, this style retains a bit more body and sweetness and boasts a 7.0% ABV. This combination is a perfect backdrop for the six kilograms of the three bean blend that Dai-chan painstakingly roasted for us several hundred grams at a time. The blend is a combination of X for body, and Y and Z for flavour and aroma and really matches the character of the beer well.

Plans are in the works for a release party at both Kamogawa Cafe and the brewery, where Dai-chan may even stop by to pour a few cups of the brew. More details to follow!

Naming: Our first collaboration with Dai-chan was called Kamogawa no Hotoride, or "By the Kamo River". This encompassed not only the meaning that the Kamo River holds to Kyoto'ites, but also the fact that Kamogawa Cafe is located along its banks. With nearly two years in between then and now, we feel like we are getting reunited with an old friend in a place that is special to everyone that lives and visits here, hence "Reunited by the Kamo River," or Kamogawa de no Saikai.

Style: Foreign Extra Stout with Coffee

Malt Bill:
Maris Otter, Crystal T50, Medium Crystal, Carafa 2 Special, Roasted Barley

Bittering: Millennium
Flavour/Aroma: Willamette

Coffee Beans: Ethiopia Mocha, Indonesia and Columbia (blend selection and roasting done by Kamogawa Cafe's Dai-chan)

Yeast: American Ale 2

ABV: 7.0%

IBU: 35

Gas Volumes: 2.3