Rintaro Kamiya: An Anything-Goes Beer Culture

2023/04/27

"A beer for now." While this phrase has contributed to the development of the beer industry and its culture, it also represents a significant hurdle that the growing craft beer industry must overcome. I am currently brewing craft beer in Beppu City, Oita Prefecture. The reason I love craft beer and continue to be involved in brewing it is simply because beer is delicious. However, I feel that this deliciousness is only possible because of the diverse experiences unique to beer and the industry's foundation that can create them.

Beer types are called "styles," and the most consumed style in the world is the lager or pilsner from major beer companies that everyone often drinks. However, there are over 100 styles in the world of beer, each with a different sensory experience, and your usual beer is only a fraction of that. For example, there is a style called Berliner Weisse, which has a distinct acidity derived from lactic acid bacteria. In recent years, there is even a "smoothie style" based on this, where fruit puree is added until it becomes thick. There is also a style called Imperial Stout with an alcohol content of around 10% that is meant to be enjoyed slowly; by aging it for a long time in bourbon barrels and blending it, it possesses aromas derived from the barrels and a profound flavor that develops over time.

This beer brewing culture, which accepts such a wealth of raw materials and a wide range of production methods, has evolved further in the United States in recent years and is what shapes the current craft beer boom. IPA (India Pale Ale), which has led the boom for over a decade, ignited the trend by using American hops—characterized by a citrus aroma that was not previously mainstream—in quantities incomparable to the past, resulting in a refreshing fruit aroma and intense bitterness. Today, some craft breweries are looking for a successor to the IPA, continuing to create unconventional and experimental beers based on new technologies, past research, other brewing techniques, and food culture.

I, too, am fascinated by this culture that welcomes anything and everything; I am surprised every time I see a new beer, my curiosity is piqued, and my still-immature competitive spirit is stirred. There is no job more luxurious than making what you love, but I want to continue to devote myself to helping further develop this still-growing industry and culture.