Portland, OR – On Sat. April 21st the Fuji to Hood beer festival will debut ten beers and one cider brewed in a cross-continental collaboration between Japanese and Portland brewers/cidermakers. Each of these beers/cider were a collaboration between a Portland and Japanese maker and feature at least one unique Japanese ingredient, all of which will be on tap at the festival with each Japanese brewer in attendance. Today organizers are excited to announce the beer list for the first time with descriptions below.
Fuji to Hood has teamed-up for the food portion of the event with local Japanese culinary masters Marukin Ramen and Bamboo Sushi to offer small plates for festival attendees. Each will offer their own menu for an additional price.
Fest-goers may enjoy traditional Japanese Taiko drumming at 2 and 3 pm with 15-minute sets by Portland Taiko.
Oregon’s own SakéOne will showcase locally made Sake’s at no cost to festival goers and is a proud sponsor of the Fuji to Hood festival.
Tickets are $25 and include a limited edition branded Fuji to Hood glass and 12 drink tickets good for 4oz pours of the beers. Organizers recommend pre-purchasing a ticket at this event may sell out early.
About Fuji to Hood a Japan/Portland Collaboration Beer Festival:
Fuji to Hood will be held Saturday, April 21st, 2018 from Noon to 4pm at The Bindery Annex and Culmination Brewing. More info and tickets at FujitoHood.com. The Fuji to Hood festival is brought to you by Culmination Brewing, Mecca Grade Malt, Travel Portland, Oregon Hop Commission, Oregon Fruit Products, SakeOne and JASO (Japan-America Society of Oregon).
Breakside Brewery/Far Yeast Brewing: Sweet Osmanthus Saison
Classic saison with a kiss of Citra hops and liberal use of kinmokusei or sweet osmanthus, a flower often used in white tea blends. 5.9% ABV 25 IBU
Burnside Brewing Co./Yokosuka Brewing: “Who’s Umami?” (savory London Porter)
In the true umami tradition, a broth with 25#s of Japanese shitake powder was blended at a controlled temp of 80 degrees and held for 9 hours before being infused with the mash the following morning. Approx 25#s of additional powder was added to the end of the boil to create a delicate savory flavor to complement the layers of malt complexity. Subtle additions of noble hops round out this “appealing to the senses” ale. (ABU, 5.8%–IBU, 21)
Cascade Brewing/Y.Market Brewing: Shiso Sour Red Basil Ale
A blend of sour wheat and triple ales aged in oak wine barrels for up to two years with fermented red shiso leaves and fresh red basil. 7.5% abv and 9 or less IBU’s.
Culmination Brewing/Ise Kadoya Brewing: Oishi Nashi
Oishi Nashi means Beautiful Pear in Japanese. The beer is an East Asian Pear Grisette using a proprietary yeast strain from Ise Kadoya brewery in Japan. The yeast was originally isolated from the sap of a tree in a Shinto shrine garden in Kadoya, Japan. This Grisette-style ale was also brewed with Asian Pear juice. 4.8%
Ecliptic Brewing/Heiwa Shuzou: Shi Shi Saison
Named after the constellation Leo the Lion, Shi Shi Saison was brewed with Sansho Japanese Green Peppercorns and Yuzu peel imparting flavors of citrus that perfectly complement the Belgian yeast character. ABV 6.8 IBU 20
Ex Novo Brewing/Rise & Win: Going Postal Citrus Sour
A hoppy sour with Japanese Yoko citrus, Indigo leaves, and Citra, Amarillo, and Simcoe hops. ABV: 5.4% IBU: 46
Gigantic Brewing/Harvest Moon Brewing: Oni Kawaii
Kettle soured beer with black rice and marionberries. This beer is pink from the colors of black rice and purple berries. (We made it pink with black rice!). 4.2% abv. Oni Kawaii!!!!
Hopworks Urban Brewery/Nihonbashi Brewing: Hinoki Lager
a sake inspired rice lager brewed with the lees of the sake making process called Sake Kasu. After 3 weeks of lagering the beer was then conditioned on Japanese Cypress Chips to give it the aroma of traditional masu drinking boxes. 5% abv.
Reverend Nat’s Hard Cider/Son of the Smith Hard Cider: Yaoyorozu, aka 8 Million
This cider started as wild yeast harvested from multiple orchards in Nagano, Japan, by orchardists and cidermakers Son of the Smith, shipped live and active to Reverend Nat’s in Portland. In Portland Nat’s inoculated a blend of Japanese-origin apple varieties such as Fuji, Akane, Mutsu, Tsugaru and Sansa, grown in Parkdale Oregon. Individual orchard-specific wild fermentations were blended together and finished with apple blossom honey harvested in Nagano. ABV 6.8%
Upright Brewing/Kyoto Brewing: Pacific Herbs
4.4% abv, saison made with rice, sansho pepper, mikan peel, and shiso leaf.
Widmer Brothers Brewing/Spring Valley Brewing: Sudachi Ace Japanese-style Gose
A Japanese style Gose inoculated with Lactobacillus and brewed with Japanese citrus fruits Sudachi and kabuso. The kabosu is produced in most areas of Ōita Prefectureand has a distinct bitter orange or lemon quality. The sudachi is grown in the Tokishima prefecture and has a distinct woody and herbal quality. These unique citrus were combined to provide a distinct, yet holistic Japanese citrus tasting experience. Kampai! 3.2% abv
Bamboo Sushi Menu:
Dish 1: Oregon Coast Albacore Crudo featuring ginger Lao Gan Ma chimichurri, Oregon Olive Mill Arbequina and shiso
Dish 2: Mary’s Fire Chicken featuring Tamanashiki rice, Gouda Mornay, crispy leeks and cilantro
Marukin Ramen Menu:
Ramen (Japanese noodle soup)
Gyoza (Japanese dumpling)
Kasu-zuke (sake-marinated pickled vegetables)
Gyuuniku no musoni (stir fried beef)
Tatsuta age (fried chicken)
Tako yaki (octopus fritters)
Yaki tori (chicken skewers)
Menchi croquette (fried meat & potato)