3 not 10 Yuzus
To all you brewers who brew good brew, we appreciate all you do do, but one thing not to do, is to overdo the yuzu.
JT took at 3:10 to Yuzu and enjoyed the trip. I Yabai dabadooed an impressive Black Bellows rice a roni Lager but I am new to yuzu. So now we have a Grist rice lager with fresh picked yuzu from the sunshiny shores of Tsushima.**
It pours very light into the glass but once there takes on a golden hue and a very bubbly personality. It has the aroma of a sour, not a sour aroma, but a very tart fruit aroma. It has a light fruit taste with crisp, tart, bitters. A very light body, and as bubbly as it looks. It is refreshing, crisp and tart. This is about as close to a sour as you can get and still call yourself a lager. It is different, the yuzu is definitely front and center, and I think a touch too much. A bit less tart would have made for a bit more crisp?
A yuzu featured rice lager, light, tart and crisp. Not a sour but not far off.
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