In Japan, during the briefest of seasonal windows, green yuzu on the cusp of ripeness is combined with crushed green chilli and salt, then fermented to create a uniquely piquant seasoning.
Inspired by this tradition, Yuzukosho is a kettle soured Pilsner, brewed with green chilli, the fresh zest of locally grown green yuzu and a judicious dose of sea salt.
The result is a beer that captures the essence of seasonal freshness, bursting with salty sour citrus, and delicate chilli heat. Oishi!
