The mikans used in this brew are fresh, succulent, and local ? harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew at different stages of production. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.
In addition to mikans, the 2011 Carpenter?s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat, carapils malt and Japanese sudakito sugar. The hopping schedule features cirtrusy Centennial, Cascade and NZ Cascade varieties. The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character.