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OTARU EXPORT
Brewed since 1995 in Japan with organic german malt. Water, malt and hops. Nothing more, nothing less. That’s Real Beer. That’s Otaru Export. Probably the best beer in the world.
BABs own expert panel feel that it is ‘probably one of the best beers in the world’.
It comes through more in the tradition of a European pilsner than what we have (over recent years) been conditioned to consider as a Japanese beer.
Like many good beers, Otaru Export is best consumed at approximately 6 degrees, to help bring the rich nose and flavour to the foreground. At this slightly warmer temperature the aromas of the Organic German Malt, enzymes and hops are unlocked to produce hints of almond and pear.
The pleasant after taste lasts on the pallet which is inviting but not overbearing.
BABs very own ‘Style Council’ is a group of discerning ladies who all enjoy subtle but distinct tones in beer so as to not swamp their senses nor weigh them down.
Otaru Export achieves this by good measure :
‘The Age - Epicure’ 11/12/ 2007
- Colour:
medium gold
- Aroma: clean grainy, malty
- Palate: medium bodied with solid maltiness, creamy, nutty hints, low bitterness.
Overall: "pleasant, not your typical lightweight Japanese lager.
As an accompaniment, it is great with most food, but especially with stronger flavours fish and molluscs".
Herald Sun 01/01/2008 - City Style, Beer News
"New year, new beer" by Greg Thom
read Article Otaru - PDF
What makes Otaru Beer so good?
The water is pure alpine water. Over centuries Otaru water has been considered by Japan’s seafarers to be the purest of all, regularly scheduling their voyages to be able to re-stock their water storages when docked at Otaru harbour. The influences in Otaru that filter into the beers brewed there have grown out of its long history of herring fishing, having one of the largest fleets in Japan. BABs believe there are grounds to suggest that Otaru Brewery has a recipe, the skill and ingredients to produce a beer that could take over the world. BABs (and we hope all of you) are delighted that boutique means boutique.
Extracts from Otaru Export website
About the Brewery
• 40 km northwest of Sapporo
• Near Mount Tengu
Otaru has 300 years of history as a port city, shipping produce such as adzuki beans, the sweet seeds of which are used in desserts. Its warehouses were linked by canals, some of which survive. A 70-year-old canal side warehouse was turned into a brewpub by Akio Shoji, a rancher who runs a chain of steak restaurants.
Mr. Shoji's brewers are Brian Dishman, from a ranching family in Oklahoma, and Johannes Braun, from a long line of beer-makers in Germany. Mr. Braun has the rare pedigree of having studied at both Weihenstepan and Heriot-Watt, and worked for a time at the Caledonian brewery, in Edinburgh. Mr. Shoji, who had a friend in Austria, visited that part of Europe a decade ago.
"In Bavaria, I noticed that every village had a brewery. I thought it was a shame that we did not have such choices in Japan. I talked to a banker friend here, and he knew the Minister of Finance. We business people in Hokkaido are always getting together and planning for the future. We have something of a frontier spirit. I think these discussions helped push things toward the changes in the law concerning small breweries."
The brewpub, called simply Otaru Beer, is modeled on a Franconian galleried tavern, and decorated with several generations of photographs and memorabilia from Johannes Braun's family and their various breweries. The open brewhouse is in the middle of the main floor. German malts and hops are used.
Otaru village
Otaru is a small traditional Japanese fishing village, ~50 minutes drive from Sapporo on the island of Hokkaido, Japan.
Otaru brewery produces a small range European inspired brews, all of which (up until now) have only been available within a small radius of Otaru.
Otaru Export was initially developed for a specific customer in Tokyo, on the island of Honshu.
BABs feel very privileged to be the first exporter/importer who have been able to gain permission to sell Otaru beer for it’s niche distribution group in Melbourne.
Otaru also has an eclectic selection of craft traditions including glass blowing chandeliers and charms, along with music boxes and the visually stunning kaleidoscopes.
The town has 150,000 residents but is one of Japan’s most visited places with over 7.5 million visitors coming each year to experience the delights, tastes and crafts.
The ski slopes of Otaru present the OE lover a great opportunity to ski in full view of the Ishikari Bay, on the Sea of Japan. Quite an unusual sensation.
German Law of purity
The German Law of Purity is said to be the oldest food law existing in the world. It was introduced in the 1400’s but was not given royal assent until King William of Bavaria gave his approval in 1516.
Essentially it provides that beer made in accordance with this law will ONLY include the raw materials of malt, hops and water. At this time yeast was not included and each new batch got its start from the sediment of the last batch and the organisms which existed there. It was in the 1800’s that Louis Pasteur informed the world about the workings of micro organisms in fermentation. Now it is permissible to use yeast provided it not a commercial yeast. In other words it has been developed from the left overs of sediment and continuosly maintained as natural yeast.
Otaru Brewery observes the German Law of Purity in the production of its beers. Its Beer Master, Johannes Braun, is stepped in traditional beer making. His grandfather and father were both Beer Masters and the family has been associated with brewing beer for 250 years. Malt selected in Germany is from farmers associated with Johannes family for 250 years.
Apart from the superior flavour and foam presented in Otaru Beer it can be also clearly distinguished from all commercially made beers by its absence of use of artificial enzymes, foam stabilizers, vitamin C and starches. Commercial brewers need to add artificial enzymes because the malt does not produce sufficient protein and add foam stabilizers to give the beer a respectable ‘head’. It is these enzymes which produce high alcohol spikes (not present in Otaru Beer) which give drinkers a headache.