Preparing lager with step mash is one of the things I was really looking forward to trying when I upgraded the Blue House. We've been making craft beer for the past three years, but this is the first time we've worked on a lager. That's why I took the time to consider the recipe. Rather than mimicking the mass-produced lagers of the big companies, we chose the West Coast Lager style, which gives hops a unique look. For the hops, we use Citra, one of our favorites. The combination is WHC Lab's lager yeast Apres Ski, which has a reputation for its uncharacteristic fermentation properties and is a perfect name for Niseko. The fermentation temperature started at around 10°C and gradually increased to about 14°C, while taking enough diacetyl rest. The use of clarifiers is kept to a minimum so that the beer does not become too light. It is a finish that can be enjoyed not only by lager lovers, but also by those who prefer craft beers such as ale. Hops: Citra Yeast: Apres Ski Item: Happoshu Ingredients: Malt (manufactured overseas), hops (malt usage rate 50% or more) Contents: 13.5L Alcohol Content (by volume): 5.0% container "Dolium" One-Way Keg 13.5L "Sankey S-Type" Coupler