The red dot

I'm always up for some tomato-based beer fun so was delighted to receive this can of Asahi Red Eye from top beer writer Aran. Lager with tomato has a proud history in North America so why not start one in Japan, or anywhere else? It's a hazy pink in the glass, the head crackling away quickly to leave something that looks like red grapefruit juice. There's no mistaking the fresh tomato in the aroma; raw and unsalted, with no spice or seasoning. The sensation on drinking is more typically lagerlike -- thin-bodied and full of fizz. Then the tomato kicks in, with all the acidity of real tomato chunks, seeds and all. It is... unsubtle. If you want the full and uncompromising gazpacho effect, without nuance or complexity, then this is the tomato beer for you. Me, I was itching to toss some black pepper, Tabasco or basil into it all the way through.

That came as part of a double act with Echigo Red Ale. Echi-who? "Japan's first micro-brewery" says the can. It looks like a typical red ale: a copper-to-chestnut sort of colour, and this time with decent head retention. This is very much in the now-retro American amber ale style. There's a base of light toffee, a sprinkle of burnt caramel, and then topnotes of peach, grapefruit and other C-hop-derived fruits. What distinguishes it is an odd metallic saccharine tang which doesn't ruin it, but doesn't help either. Overall it's rather good, pitched right in the middle at 5.5% ABV with just enough hop character and just enough dark malt. In my opinion this style never got a fair shake over here, going out of fashion before the scene was developed enough to brew it. Never mind west coast IPA: bring back American amber.

Both of the beers in these red cans surprised me. I guess that's Japan for you. Thanks Aran!