Hida Beer　|　Hida Jizake Gura

Hida Beer(Takayama)

Making use of locally produced ingredients

Founded in 1996, we want to make delicious local beer using ingredients from Hida. We want people to feel Hida when they drink our beer. In order to make something that is loved and appreciated by the local community, we quietly brewed local beer in a small workshop, overcoming various challenges such as restaurants, tourism, relocation, trial and error, and finally settled in our current small workshop. We have been brewing and thinking about beer using various ingredients from the region, including fruits, grains, and chili peppers. And what we thought of as a small but elite team was that it had to be delicious even while using locally produced ingredients. We have established our current brewing method while learning from various methods. We have won several gold awards by submitting our beer to the Japan Great Beer Awards and the International Beer Cup. Although there are still many challenges to overcome, we are working hard with a small but elite team, ideas, and a hungry spirit.

Process

Small-scale beer brewing with thoroughness

Hida Local Beer’s workshop is packed with large tanks, and the beer is brewed in a thorough manufacturing environment. To begin, malt is added to hot water and boiled for three hours, gradually raising the temperature to extract all of the umami components of the malt. After that, it is filtered for four hours to obtain a clear wort. Hops are added to the wort and boiled, which creates the aroma and bitterness unique to beer. The alcohol content is adjusted and coagulated protein is removed to make a clear wort. Beer yeast is added and the sugar in the wort is broken down into alcohol and carbon dioxide. It is then matured at low temperature to complete the beer. Genuine beer is born by brewing without sparing any effort in these many time-consuming tasks.

Real beer

The delicious taste of live yeast

The local beer brewed by Hida Brewery is not completely transparent. This is because it is kegged and bottled unfiltered, treasuring the power and freshness of the live yeast. Live yeast gives the beer a fresh aroma, rich flavor, and refreshing taste. It is also said that live yeast regulates the intestines and has the effect of suppressing aging phenomena such as wrinkles, dullness, and brittle bones, and is said to have various functions to care for the body. And only local breweries that can meticulously control the quality can add live yeast. Hida Brewery’s carefully crafted local beer is a delicious beer packed with the blessings of nature.

The Charm of Hida

A new happoshu made with a focus on Hida, the region’s hometown

This small local beer brewery in Hida not only produces local beer, but also a fruit happoshu called “Kajuen Dayori” that makes use of local specialties. When you think of Hida, many people probably think of the Takayama Festival or Gero Onsen, but Hida is located in the center of the Japanese archipelago, and is blessed with a great climate, large temperature differences, and delicious fruit grown using highland farming methods. “Kajuen Dayori” was created to convey the charm of Hida’s fruit. Made using blueberries and Hida peaches grown without pesticides in the abundant sunlight, the flavor is reborn as a fruit happoshu with the power of malt and hops, conveying the deliciousness of Hida’s natural blessings.

website: https://hidabeer.com/

brand: Hida Beer

tel: 0577-36-3434

address: 3-773-2 Nishinoichiirocho, Takayama City, Gifu Prefecture 〒506-0031

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business hours: 10:00 ~ 16:00

closed day: Saturdays, Sundays and holidays