Our sake-inspired beer brewed with Sea Buckthorn, Sea Salt, Seaweed (Kombu and Hijiki) and Yuzu juice. The result is a beautifully rounded, beer packed full of intensity and umami character!
We originally brewed this beer in collaboration with Nanban in London, Blackfriars and the Hanging Bat in Edinburgh, looking to combine flavours found in Sake production to create a beautifully balanced umami bomb.
In order to create complexity in our beers we use our house mixed yeast culture which has a healthy amount of pediococcus in. Pediococcus produces exopolysaccharides that increase the viscosity of a beer to that of jelly, this is called the ‘sick’ or ‘ropey’ stage of a wild beer's maturation.
Having opened a bottle of Yadokai Unique, some 6 months after packaging, we found that the beer has become ‘ropey’ in the bottle rather than the usual barrel phase. There are two silver lining to this:
1. Brettanomyces transforms a sick beer back into the viscosity of standard beer. It just takes time.
2. When Brettanomyces transforms sick beer back into a normal viscosity it also produces amazing tropical flavours and aromas that you would not otherwise have been able to create!
This particular batch of Yadokai’s ‘ropey’ stage lasted for a whopping 2 years! This is absolutely unheard of and our best guess is that it’s attributed to the strong alcohol content of this beer. The result, however, is incredible, a tropical version of Yadokai, where the flavours from the process have created an absolutely unique and wonderful result.
This is the reason we love the unpredictable nature of wild beer production. The microorganisms that live on in the bottle continually evolve the nature of the beer over time making every bottle unique.
Now 3 years old this vintage is something truly unique, never to be seen again…
The beer has a best before date of 2020 but will be very good for years to come. Only 2000 bottles have ever been released so this is of very limited quantity…