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Dogo Beer (道後ビール) is a brand of beer brewed by Minakuchi-Shuzō’s microbrewery in Dōgo, Matsuyama, Ehime, Japan. One of the features of Dogo Beer is its stronger bubbles, as it is intended to be consumed after taking a meal at Dōgo Onsen.[vague]
 | This article relies largely or entirely on a single source. (November 2020) |
 | This article contains promotional content. (August 2015) |
Minakuchi Shuzo, which makes Dogo Beer, was founded during the Japanese Meiji era in 1895. Dogo beer was created in August of 1996.[1]
Dogo Beer can be purchased at Nikitasu kurabu, a retail shop, and also served at Nikitatsuan, a restaurant established in October 1996. Fresh Dogo Beer can be purchased at Dogo Biru Kan, which opened in November 1996 in front of Dogo Onsen.[citation needed]
There are four main types of Dogo beer:[2]
- Dogo Botchan 5% (Kölsch)
- Dogo Madonna 5% (Altbier)
- Dogo Soseki 5% (Stout)
- Dogo Nobosan 5% (Hefeweizen)[2]
According to a Dogo beer company pamphlet, Dogo beer is made according to the following procedures, which are in line with the brewing practices most commonly used today:[3]
- Malt is put into hot water, and then the malt starch changes into malt sugar.
- Liquid is filtered, and made to be clear.
- Hops are added and heated up enough, at that moment the particular smell and bitter taste of beer are generated.
- Solid protein is removed and leaving a transparent liquid.
- It is cooled in a bacteria-free condition.
- Oxygen and beer yeast are added into it causing fermentation. The yeast makes sugar split into alcohol and carbonic acid.
- It is poured into some containers and aged at 0 degrees to make its taste mild.
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