Booth: Japas Cervejaria

Discussion in 'Extreme Beer Fest in Cyberspace (2021)' started by Todd, Feb 5, 2021.

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  1. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Great South Bay.
     
    #101 mairakimura, Feb 10, 2021
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  2. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Awesome! If you need help finding the Jasmine pilsner near you, shoot me a DM :wink::beers:
     
    #102 mairakimura, Feb 10, 2021
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  3. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Hey! We source all the ingredients in the US.
     
    #103 mairakimura, Feb 10, 2021
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  4. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Thank you for your feedback! :smiley: We added the miso by the end of boiling. Cheers!
     
    #104 mairakimura, Feb 10, 2021
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  5. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    OH YES! :heart_eyes:
     
    #105 mairakimura, Feb 10, 2021
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  6. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Thanks, glad you like it! :blush: We currently distribute in NY, MA, ME, RI, OR, CA and FL, but have plans to expand to other States. In your profile it says you're from Texas, right? If this is correct, TX is one of the States where we already have a potential distributor, but there are some specificities that we're trying to solve to be able to distribute there. Hope we can do it soon!
     
    #106 mairakimura, Feb 10, 2021
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  7. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    :joy::joy::joy:

    Glad we were able to surprise you in a positive way! Thank you for your feedback! :blush::beers:
     
    #107 mairakimura, Feb 10, 2021
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  8. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    I couldn't agree more! :heart_eyes:
     
    #108 mairakimura, Feb 10, 2021
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  9. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Not really, we didn't have any problems with fermentation because of the miso. It behaved really well :smile:
     
    #109 mairakimura, Feb 10, 2021
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  10. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    No, we haven't tested our beer in the Japanese market, but it's something we really want to do. I took them to some friends the last time I went there, in 2019, and they loved it, but we didn't have a chance to distribute there yet.

    Can you explain to me what are the recent changes in Japanese laws for craft brewers?
     
    #110 mairakimura, Feb 10, 2021
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  11. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    We used pale as base, a good amount of oats and wheat, some caramunich and small amounts of melano, carafa I and III. We wanted it to be roasted, but not too much, and have some residual sweetness to balance the saltiness of miso. We tested different amounts of everything and are really happy with this final version!
     
    #111 mairakimura, Feb 10, 2021
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  12. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Not yet, but there's a small koji-kin package in my freezer as we speak, waiting to be tested :wink:
     
    #112 mairakimura, Feb 10, 2021
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  13. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    We don't distribute in Illinois yet, despite brewing in Chicago, at GCBC. We're looking for a distributor there and may have some news soon! :slight_smile:
     
    #113 mairakimura, Feb 10, 2021
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  14. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Tiring sometimes. When I started my career in brewing, in 2012, it was worst because the industry here was even more immature that it is now; nowadays things are much better but have to improve a lot to be considered okay.
     
    #114 mairakimura, Feb 10, 2021
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  15. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Not yet, but it's in our plans to age beer in cachaça barrels! :nerd:
     
    #115 mairakimura, Feb 10, 2021
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  16. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    I'm planning to pair it with a miso ramen or a tonkotsu ramen, and also will try it with a dark chocolate.
     
    #116 mairakimura, Feb 10, 2021
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  17. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Thank you!!!! :relaxed:
     
    #117 mairakimura, Feb 10, 2021
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  18. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    It's salty because of the miso, which is a soy paste fermented with salt and koji. Cheers!
     
    #118 mairakimura, Feb 10, 2021
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  19. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Thanks for sharing your feedback! Cheers!
     
    #119 mairakimura, Feb 10, 2021
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  20. mairakimura

    mairakimura Initiate (0) Jan 19, 2015 Brazil

    Thank you! Glad you loved it! :heart_eyes:
     
    #120 mairakimura, Feb 10, 2021
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