Paradise Beer Factory

Craft Beer

All starts “Sowing the Seeds”

Our craft beer is said to be the only beer in the world that uses "100% natural farming malt'' and the only brewery in the world that produces its own annual amount of beer barley.”

I wonder why people don’t make beer from barley cultivation. That’s what I thought “Barley” is a major grain that is grown all over the world, and it seems like there is no one in the world who doesn’t know about it.

Try it, I see!

The process is as follows: Sowing barley → Harvesting → Mechanical drying → Refrigerated storage (for half a year until germination inhibitors are reduced) → Malt processing (outsourced) → Start of use (refrigerated storage).

In foreign countries, the process is sowing the barley, drying it, harvesting it, piling it up in the sun, drying it in the sun, processing it, and then starting using it (storing it at room temperature).Since the malt is processed in large quantities over a large area, it is possible to provide it at a low price.

If you do the math, the price will be four times as much, including malt processing, electricity and agricultural machinery.

Let’s make it ourselves from wheat! ! Now, I calculated that the malt, which accounts for 97% of beer ingredients, is four times as much! You’d be surprised if that happened… So in the end, no one does it, so it’s the only one in the world.

Holy Spring Water

“Water” is important, isn’t it? We use the holy water of Kashima Jingu Shrine which has been flowing since the ancient Jomon period and have a history of 2,600 years since the First Emperor Jinmu, as our water for brewing. As a result of a water quality survey, this spring water had a hardness of 95 (about twice the Japanese average), and was suitable for ale beer, which is said to be better if it has a higher hardness. I tried to sample water from the highest point and checked three other places at the same time, but when I saw the results, I felt like I was being told to brew ale with this holy water.

Even now, I go back and forth with the 20L water tank in our hands every time I prepare for our beer.

Hops？

The auxiliary ingredients, coriander seeds, orange peel, chili pepper, and Japanese pepper, are natural farming.

We only use hops from the West Coast of the United States.

We used to make our own hops in Japan.

In my second year of brewing, I connected with an organic hop farmer on the West Coast and was allowed to participate in the harvest there every year, but when I saw and smelled the hops for the first time there, I thought, “Oh, I’m going to stop making hops in Japan.” and. The most important thing in agriculture is the right crop in the right place. Even if you force yourself to create something, it is no match for the right crop in the right place. Hops grown in semi-arid regions with continuous sunny skies at high latitudes require no pesticides, and even though they are the same variety, they are completely different plants! ? The level was so different.

Since then, I have given up on growing soybeans in Japan and continue to sow soybeans in hop fields with the intention of growing them locally in the future (though they are mostly used as food for deer).