유휴농지를 효율적으로 사용하기 위해 맥주보리를 재배하자는데서 시작된 맥주. 니이가타대학, 니이가타 비어, 니이가타 대학생협, 니이가타TLO, 에치고중앙농협, 니이가타시, 니이가타현이 유휴농지대책맥주보리프로젝트팀을 구성하여 만들어 내었다. 越란 맥주보리의 재배지인 에치젠하마越前浜를 의미하면서 니이가타의 옛 이름인 에치고越後도 동시에 의미한다 평성 19년도부터 만들어지기 시작하였다.

크게 인상적인 부분은 없다. 알콜 4.5%.


*산학관연계맥주
http://www.niigatabeer.jp/other/sangakukan.html

*공식 홈페이지
http://www.capcom.co.jp/gyakutensaiban/5/

*공략사이트
http://ds-can.com/saiban5/
http://game-kouryaku.info/gyakuten5/

거품의 질은 훌륭하며 바디는 중하급정도로 빠져있기 때문에 스타우트라기보다는 다크라거에 가까운 느낌. 맥아의 탄 향은 크게 느껴지지는 않는 편.


Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none.

Appearance: Jet black to deep brown with garnet highlights in color. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.

Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic/sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains.

Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation.

Overall Impression: A very dark, roasty, bitter, creamy ale.

History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter").

Comments: This is the draught version of what is otherwise known as Irish stout or Irish dry stout.


*엑스트라 스페셜 스타우트
www.esbrewing.com.au/esb-3kg-extra-special-stout.html

뉴캐슬 브라운 에일을 베이스로 해서 만들었다고 하는데 생각보다 맛이 많이 드라이하여 단맛의 비율이 좀 적은 편. 넛 계열의 고소한 느낌은 희미하게 느껴지기는 하는 정도. 맥주를 잘 모르는 사람에게도 평소 마시던 맥주랑은 다른것 같은데 비교적 무난하게 마실 수 있는 정도의 배리에이션.


Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.

Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.

Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.

Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.

History: May have evolved as one of the elements of early porters. In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not sostrong). Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.

Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions.


*넛 브라운 에일
http://www.esbrewing.com.au/esb-3kg-nut-brown-ale.html