OWA: Difference between revisions

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==Sakura Lambic==

Sakura means cherry leaves in Japanese. The leaves are steeped in salt for several months producing a highly perfumed aroma.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>

Sakura means cherry leaves in Japanese. The leaves are steeped in salt for several months, producing a highly perfumed aroma.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>

<u>'''Label Text'''</u>

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==Ume Lambic==

Ume is a Japanese plum ~~which~~ 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 ~~choosen~~ by Leo Imai for Ume Lambic are sourced from Wakayama ~~prefecture~~ – the best reputed region for Ume.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>

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.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>

<u>'''Label Text (Batch 1)'''</u>

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 ~~tehse~~ 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.

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.

==Yuzu Lambic==

@@ Line 15: / Line 15: @@
 ==Sakura Lambic==
-Sakura means cherry leaves in Japanese. The leaves are steeped in salt for several months producing a highly perfumed aroma.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>
+Sakura means cherry leaves in Japanese. The leaves are steeped in salt for several months, producing a highly perfumed aroma.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>
 <u>'''Label Text'''</u>
@@ Line 23: / Line 23: @@
 ==Ume Lambic==
-Ume is a Japanese plum which 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 choosen by Leo Imai for Ume Lambic are sourced from Wakayama prefecture – the best reputed region for Ume.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>
+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.<ref name=OWABeers>OWA Website, http://beer.offwebtechnologies.com/owa-beers/</ref>
 <u>'''Label Text (Batch 1)'''</u>
-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 tehse 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.
+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.
 ==Yuzu Lambic==