OWA
← Experimental Lambic Producers
Website: http://www.owabeer.be/
Facebook: https://www.facebook.com/OwaBeerAP
Overview
OWA is a brewery in Belgium specializing in adding a Japanese element to traditional Belgian beers. They produce three fruit lambics in collaboration with other lambic producers using Sakura (cherry blossom), Ume (Japanese plum), and Yuzu (Japanese lemon). The brewer, Leo Imai, is a chemist who previously brewed at the Kirin brewery in Japan and Pressel Brau in Bavaria, Germany. The brewery was founded in 2007.
OWA has produced their lambic blends with two different lambic producers:
- Oud Beersel - The first set of OWA lambic blends were created using Oud Beersel lambic and OWA fruits. These were limited to 100-200 bottles of each blend and not widely distributed.
- De Troch - OWA has worked with De Troch on all of the subsequent blends to produce their beers in larger quantity, distributing all three lambics to Asia, Europe, and North America.
Sakura Lambic
Sakura means cherry leaves in Japanese. The leaves are steeped in salt for several months, producing a highly perfumed aroma.[1]
Label Text (batch 1)
Sakura is a cherry blossom in Japanese. Lambic is matured in wooden barrels for 1-2 years and after matured with leaves of cherry blossom. Lambic brewed in Belgium with special wild yeast, and Sakura, the Japanese national flower.
Label Text (batch 2)
Sakura is cherry blossom in Japanese. The lambic is matured in wooden barrels for about 1 year, and after, is matured with the leaves of cherry blossoms. No added perfume, pigment, or even yeast. Lambic brewed in Belgium by special wild yeast, and Sakura is the Japanese national flower. Sakura lambic is the first marriage of Belgian proper beer and the Japanese representative flower. (1000 bottles)
Ume Lambic
Ume is a Japanese plum that is much more sour than typical European plums. In Japan, Ume are eaten as pickles and not as fresh fruits. These Japanese plums can also be used to make Ume wine: the Umeshyu. The Ume chosen by Leo Imai for Ume Lambic are sourced from Wakayama district – the best reputed region for Ume.[1] (100 bottles)
Label Text (Batch 1)
Ume is Japanese plum. This Ume is from KISHU where is the most famous place for Ume in Japan. Fresh Ume is used, no perfume or pigment used. Lambic is one of these beer types, but it's not added even yeast. The wild yeast which range along the Zenne River in suburb of brussels can brew Lambic. The base Lambic is matured 2 years in wooden barrel, and 1 more year with the Ume. After the bottling, second fermentation in the bottle, same as Champagne. Ume Lambic is the first suggestion of the combination of fresh Japanese Ume and Belgian traditional Lambic produced by Japanese brewer Leo Imai in Belgium to all over the world. (2000 bottles)
Label Text (Batch 2)
Ume is a japanese plum from the Kishu or Wakayama area where it is a special product. About 7 pieces of Ume are used for 1 bottle. The lambic is brewed by wild yeast, and matured for 1 year in wooden barrels. After that, it matured with the plum. Ume lambic is the first marriage of Belgian and Japanese representative products.
Yuzu Lambic
Yuzu is a Japanese lemon. During brewing, only the peel is used to steep inside the Lambic.[1]
Label Text (Batch 2)
Yuzu is Japanese citron, and used only peel. No perfume, no pigment, no sugar are used. Even the yeast is not added. Lambic is brewed with wild yeast only along side of Zenne river in the suburb of Brussels. Yuzu Lambic is the first marriage of Belgian traditional beer Lambic and Japanese representative fruits Yuzu by Japanese brewer in Belgium. (1200 bottles)
