First brewed as a collaboration beer between Ballast Point Brewing and COEDO Brewery from Japan. An International Pale Ale with sugars fermented from brown rice and late kettle additions of locally grown Meyer Lemons. We kept the recipe the same as the West to East I.P.A., except for the substitution of brown rice for the sake rice and Meyer Lemon peel, grown in Jamul, for the Yuzu peel.
East to West IPA was first brewed on April 23rd, 2013. It is a bright IPA that truly encompasses ingredients from the Pacific Rim! This beer was brewed with hops from Washington State, New Zealand, and Australia. Meyer Lemon and White Labs California Ale Yeast were procured from San Diego. Northern California malted barley was used as the base malt. Aromatics jump from the glass while the balanced bitterness and lingering lemon acidity balance nicely with the low residual sugar left in the beer. Think tropical fruits, green grapes, peaches and citrus.
Flavored with Sushi Rice and Yuzu. Ballast Point Brewing and Spirits collaborated first with COEDO Brewery on September 14th, 2012. We traveled west to Japan and brewed a San Diego inspired IPA with a local Japanese twist. West to East IPA was brewed with renowned “Aiyama” Sake Rice and fresh Yuzu peel. We used Magnum and Motueka hops in the boil. Galaxy, Nelson Sauvin, Simcoe, Amarillo, and Centennial for dry hopping with White Labs California Ale yeast for fermentation. An inspirational brew for us, COEDO, and many other craft brewers in Japan!
lemon custard pie
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