Nailantei Norari Yasigi Alehouse is known for its modern twist on local traditional brews. In their last tasting at iHub, there were six different variants, ranging from sweet to sour. Andrew, the master brewer for Yasigi Alehouse, uses a process he calls spontaneous brewing. He goes against the traditional beer recipes of barley, malt, water, yeast and hops, and instead uses other sources such as berries, fruits, vegetables and tamarinds as a base, the carbohydrate being fermented into alcohol. He also uses natural sources of yeast like pineapples rather than commercial yeast. Lastly, for taste, he uses ginger, thyme and other herbs to replace the hoppy taste. My favourites of the ales, which for me are a welcome middle ground between craft beer and traditional brew muratina, were tamarind, pumpkin and chocolate. For the ales, the first notes are from the brew\u2019s variant name, which ebbs into softer sweet or sour notes with an even milder aftertaste of alcohol. It\u2019s safe to safe to say I couldn\u2019t be readier for the next tasting, which we\u2019ll update right here in our events section. Feel free to join me to experience the great brews yourself!