Dogo Beer
Dogo Beer (道後ビール) is a prizewinning brand of beer made at Minakuchi-shuzō’s microbrewery in Dōgo, Matsuyama, Ehime, Japan. One of Dogo beer’s features is stronger bubbles, for it is intended to be drunk after taking a bath at Dōgo Onsen.
Types
Dogo beer has three flavors: Botchan (Kölsch), Madonna (Alt), and Sōseki (stout). These names of flavors come from the book which is written by Natsume Sōseki, Botchan.
History
Minakuchi shuzo which makes Dogo Beer was founded during the Meiji era in 1895, and Dogo beer was created in August 1996.
Nikitasu kurabu (shop) opened in April 2003, where you can buy Sake, Dogo beer, Shōchū, and so on.
Making Dogo Beer
According to a Dogo beer company pamphlet, Dogo beer is made according to the following procedure:[1]
- Malt is put into hot water, and then the malt starch changes into malt sugar.
- Liquid is filtered, and made to be clear.
- Hops are added and heated up enough, at that moment the particular smell and bitter taste of beer are generated.
- Solid protein is removed and leaving a transparent liquid.
- It is cooled in a bacteria-free condition.
- Oxygen and beer yeast are added into it causing fermentation. The yeast makes sugar split into alcohol and carbonic acid.
- It is poured into some containers and aged at 0 degrees to make its taste mild.
Dogo Beer in Matsuyama and Japan
Soseki won the first prize in the Japan Beer Grand Prix in October 2000.[2] Jakoten including Dogo beer’s yeast was created in December 2005. Nikitatsuan (restaurant) opened in October 1996, where customers can drink fresh Dogo beer, for it is made next to Nikitatsuan. Furthermore, Dogo Biru Kan, which serves fresh Dogo beer, opened in November 1996 in front of Dogo Onsen.
References
- ↑ Minakuchi shuzo corporation, Dogo (pamphlet) [2011].
- ↑ Dogo Beer home page (in Japanese)