After a years-long hiatus, Samurai® triumphantly returns to the core beer lineup of Great Divide Brewing Co., complete with a distinctly new style, transformative recipe, refreshed artwork and brand-new packaging. A classic brand reborn as a Japanese Lager, Samurai® comes in at an easy-drinking and accessible 5.0% ABV, appealing to the quickly expanding base of customers clamoring for creative craft lagers.
“In recent years, the craft beer landscape has witnessed a remarkable surge in the popularity of craft lagers, marking a notable change from the dominance of ales and IPAs,” notes Marketing Coordinator, Luke Peterson. “This resurgence underscores a cultural shift towards appreciating the artistry and subtleties of brewing, positioning craft lagers as the new frontier in the ever-evolving craft beer scene, a scene we are proud to be an independent voice in.”
Unlike their heavier counterparts, craft lagers showcase a clean, refreshing taste that appeals to a broader audience, making them an ideal choice for various occasions. Brewed with Jasmine rice, Sorachi Ace and Saaz hops, the reformulated Samurai® Japanese Lager recipe is the rare combination of flavor and accessibility. Dry, effervescent, clean, and, most importantly, incredibly easy to drink.
“I’m really excited about the new Japanese Lager version of Samurai®,” says President & Founder, Brian Dunn. “Compared to the original Rice Ale version, the new Lager is much drier, adding a necessary crispness to the style. It’s easy to drink and pairs well with all sorts of food. It will be a fun beer to have not only in our lineup, but in the fridge at home.”
“Preserving the classic essence of the Samurai® brand was paramount to us,” explains Luke Peterson. “The bold character demanded a beer of equal stature, and the Japanese Lager was a natural evolution. The addition of new artwork and packaging designs served as the perfect finishing touch to a release we are incredibly excited about.”
Samurai® Japanese Lager will be available in 6-packs and draft packages beginning late January / early February.
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