Oita craft beer "Extra Hop" updates this week’s tap list, tapping four brews including CAL DUSK
On May 28, the beer pub craft beer "Extra Hop" in Chuo-machi, Oita City announced this week’s lineup of beers on tap. In addition to its house collaboration IPA, IPAs, a saison, and a cider from breweries in Tokyo, Nara, and Hirosaki are on tap.
Hop BroThe update from Extra Hop, the beer pub in Chuo-machi, Oita City, is pretty exciting this week. The May 28 announcement brought four new taps, and I like that it even includes a house collaboration release.
MugiWait, four beers all at once!? That’s exciting, but I wouldn’t know where to start.
Hop BroThe headline release is CAL DUSK. It’s an Extra Hop × BEPPU collaboration, so it’s the kind of beer that makes you want to take it seriously when you drink it.
MugiSo a collaboration IPA means hops are the star, right? But when I hear IPA, sometimes it’s so bitter my face gets all scrunched up.
Hop BroThen By the Bay is the interesting one to try. It’s a collaboration IPA between TOKYO ALE WORKS and Vallejo Brewing, and it uses liquid hops and CRYO to make the hop character stand out clearly.
MugiWhat is that! CRYO sounds like some kind of freezing tech. They put futuristic ingredients like that into beer!?
Hop BroBasically, think of it as a material that lets you extract hop aroma compounds more intensely. It makes it easier to aim for citrus or tropical aromas, not just bitterness.
MugiOh, then GRAPEEE from Nara sounds interesting too! Wine yeast and saison yeast already sound stylish just from the name.
Hop BroThat’s the interesting part. It’s a mixed-fermentation saison, and it also uses the skins of domestic Chardonnay grapes, so the fruit-like character and the brisk fermentation notes come through at the same time.
MugiWait, grape skins in beer!? And they even have En Cider too, so Extra Hop is really pushing it.
Hop BroThey’ve got a rare-variety cider from Moriyama Farm in Hirosaki too, and the 4th anniversary beer is taking a break at its 14th keg, which is a nice touch. Pizza Port is close to being kicked, and karuizawa Q’s Irish Red is at the halfway point, so now is a fun time to go.
MugiI’ve already picked my drink for tonight! The final run from June 12 to 14, and even before the closures on June 21 and July 4, this is definitely the kind of place that makes me want to go out for a drink.
This Week’s Taps
At craft beer "Extra Hop," a beer pub in Chuo-machi 2-chome, Oita City, a May 28 post announced this week’s tap list. This week, four new beers have been tapped, including a collaboration release bearing the shop’s name.
- Extra Hop×BEPPU / CAL DUSK
- TOKYO ALE WORKS / By the Bay
- FARMENTRY / GRAPEEE
- Moriyama Farm / En Cider
According to the post, the 4th anniversary beer that has been on since February is taking a breather with its 14th keg. While the milestone for the anniversary project has arrived, the lineup continues to feature a range of distinct beer styles.
Flavor directions of each beer
TOKYO ALE WORKS’ By the Bay is an IPA made in collaboration with Vallejo Brewing, with the former Heretic head brewer involved. Brewed using liquid hops and CRYO, it is a beer best enjoyed with an eye on the clarity of its hop profile.
Nara’s FARMENTRY’s GRAPEEE is a saison fermented in parallel with wine yeast and saison yeast, and infused with the skins of domestic Chardonnay grapes. It is built around a combination of fruit-derived nuance and the light, lively character of fermentation.
En Cider from Moriyama Farm in Hirosaki is a cider made with the rare "Ayaka" variety. Even at a beer-focused bar, being able to slip in fruit beverages like this is part of what makes Extra Hop feel distinctive.
Other recent updates
The post also noted that the popular Pizza Port is close to being kicked, and that karuizawa Q’s Irish Red is at the halfway point. Tap turnover is fast, and the beers available can change depending on when you visit, which is part of the fun of this place.
Also planned are the final installment of the Le TAMAÏ collaboration from June 12 to 14, and temporary closures on June 21 and July 4. If you are looking for a drink around Oita Station, it is worth keeping an eye on this beer pub tucked away in the backstreets of Chuo-machi.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe update from Extra Hop, the beer pub in Chuo-machi, Oita City, is pretty exciting this week. The May 28 announcement brought four new taps, and I like that it even includes a house collaboration release.
MugiWait, four beers all at once!? That’s exciting, but I wouldn’t know where to start.
Hop BroThe headline release is CAL DUSK. It’s an Extra Hop × BEPPU collaboration, so it’s the kind of beer that makes you want to take it seriously when you drink it.
MugiSo a collaboration IPA means hops are the star, right? But when I hear IPA, sometimes it’s so bitter my face gets all scrunched up.
Hop BroThen By the Bay is the interesting one to try. It’s a collaboration IPA between TOKYO ALE WORKS and Vallejo Brewing, and it uses liquid hops and CRYO to make the hop character stand out clearly.
MugiWhat is that! CRYO sounds like some kind of freezing tech. They put futuristic ingredients like that into beer!?
Hop BroBasically, think of it as a material that lets you extract hop aroma compounds more intensely. It makes it easier to aim for citrus or tropical aromas, not just bitterness.
MugiOh, then GRAPEEE from Nara sounds interesting too! Wine yeast and saison yeast already sound stylish just from the name.
Hop BroThat’s the interesting part. It’s a mixed-fermentation saison, and it also uses the skins of domestic Chardonnay grapes, so the fruit-like character and the brisk fermentation notes come through at the same time.
MugiWait, grape skins in beer!? And they even have En Cider too, so Extra Hop is really pushing it.
Hop BroThey’ve got a rare-variety cider from Moriyama Farm in Hirosaki too, and the 4th anniversary beer is taking a break at its 14th keg, which is a nice touch. Pizza Port is close to being kicked, and karuizawa Q’s Irish Red is at the halfway point, so now is a fun time to go.
MugiI’ve already picked my drink for tonight! The final run from June 12 to 14, and even before the closures on June 21 and July 4, this is definitely the kind of place that makes me want to go out for a drink.
