In Japan, during the briefest of seasonal windows, green yuzu on the
cusp of ripeness is combined with crushed green chilli and salt, then
fermented to create a uniquely piquant seasoning. Inspired by this
tradition, Yuzukoshō is a kettle soured pilsner, brewed with green
chilli, the fresh zest of locally grown green yuzu and a judicious dose
of sea salt. The result is a beer that captures the essence of seasonal
freshness, bursting with salty sour citrus, and delicate chilli heat.