Hot water loosens both mind and body. Society, as it turns out, is rather wicked, and to the freshly bathed man, seduction has a name: Beer.

My name is Sōseki Natsume, but never mind that. That is because today I want to tell you about the right beer after a long bath in Dōgo Onsen. With this pen – oh, right, I’m recording my voice. Now then. The moment you step out of the hot spring, steam ribbons wafting from your cleansed skin, the first thing I want you to do is grab one of these Dōgo beers. Three nectars of liquid gold, rich amber, and deepest black await you; what do you do?

To better discern and appreciate the different textures, flavors and sensations, beer flights should be enjoyed, starting from the lightest brew to the heaviest.

Now, let us greet our liquid friends in order.

We begin with the crisp, golden “Bocchan.” It was seemingly named after a novel written by yours truly, and it is what’s known as a “Kölsch” brew. Try smelling it now; what scents do you perceive?

Is it apple? Or perhaps pear? Kölsch beers are known for their fruity scents, courtesy of the kind of yeast used in the brewing. Now, have a sip.

Kölsch beers were first created in a German city called Köln. They caress the throat with a clear, fruity finish. Unbeatable after a hot bath. The light flavor and high carbonation of Dōgo beers make them all perfect for an ice cold post-bath treat, especially this kölsch. I wish I could go back and tell my philistine younger self – who knew not his hops from his malts – all about it.

Interestingly enough, in Germany they apparently serve Kölsch the way we serve wanko soba - one glass after another, without a word. The only way to make it stop is to place your coaster over your glass to signal the waiter that you reached your limit. Human weakness and avarice, sublimated into an almost systematic dance. Fascinating, isn’t it?

This beer is a lot like Bocchan: straightforwardly righteous, but with a slight bite. I daresay, it is rather fitting of my work, wouldn’t you agree?

Next, we have the “Madonna Beer,” a stylish little number. The beautifully enchanting teacher “Madonna” appears in my novel Bocchan. Although I myself described her as a “tall, fair-skinned, fashionable woman,” she actually does not speak at all in the novel. Despite that, the fact that she became this popular is quite amazing. Even if you haven’t read the novel, try to picture what sort of woman Madonna is as you take a sip.

The aromatic caramel malts tickle the nose. When scent combines with taste, the result is a complex mixture of sweetness and bitterness. An elusive yet unforgettable presence, just like Madonna herself.

The “Madonna" is what's called an “Altbier.” A Düsseldorf style with an ancient and noble history. The “alt” in “altbier” means “old;” not in the decrepit sense, but rather storied and venerated across generations. It’s quite literary when you think about it.

Now, for our last glass, we have a deep, dark brew. This is the “Sōseki” – wait a minute…ah, fair enough. This is what’s known as a “stout.” “Stout” means “strong.” One wonders, what about this beer makes it so? There’s only one way to find out.

Roasted malt notes immediately hit the nose. When you drink it, it shocks the tongue with a bracing chocolate- or coffee-like bitterness. Its heavy character certainly reminds me of myself, sinking into the soft chair in my study.

Stout beers originate from the British “porter” style. It was popular among their namesake, the porters who lugged cargo at factories or railways. The style spread to Ireland, where Guinness tweaked it to create the “Porter stout.” Back then, beers were taxed based on their malt content, so Guinness cut back on the malt in favor of unmalted roasted barley. This is what makes the stout’s flavor so strong. Interestingly, the warmer the temperature, the more fragrant this stout becomes. While it is still perfectly drinkable cold, warming the glass with your hands and imbibing it slowly is another fun way to partake – much like literature, where rereading a work reveals new facets.

Here ends my introduction of these three beers. Please listen on while enjoying a drink at your own pace.

Beer is, at its simplest, composed of four ingredients: water, malt, hops, and yeast. Barley is germinated until it turns into malt, which is then boiled. Hops are added, as well as yeast to ferment to mixture. This process transforms the malt’s sugar content into alcohol and carbonic acid. Certain parts of the world take as little as two days to make beer; these Dōgo beers are carefully brewed over the course of two weeks, and are always delivered fresh from the brewery.

Said brewery is the Minakuchi Brewery. A long-storied sake brewery it was, until they shifted into beer brewing after the Great Hanshin Earthquake. The family motto goes: “Do not cherish the door curtains; rip them apart instead.” Know one’s roots while enjoying innovation. Wise words that encapsulate the true joy of culture.

After your bath, kick back with a cold one…or three. Whether you’re alone or with friends, what matters is the memories you accumulate of the fleeting sights, scents, and sensations you experience in the moment. You may forget the taste of beer, but the flavor of that moment - the flavor of time itself - will etch itself in your heart forevermore.

I hope the day comes when you recall that last, deliciously lingering note of the delectable beer you enjoyed at Dōgo Onsen. On that note, I bid you adieu.