Craft Beer 2mugi Reveals April 11 Draft Lineup, Featuring Inkhorn Hazy and More
The Akihabara beer pub “Craft Beer 2mugi” has unveiled its draft lineup for April 11. With a Hazy from Inkhorn, a Saison from BREWCCOLY, a Pils from Yorocco, and other distinct kegs, the selection is easy to enjoy alongside spring dishes.
Hop BroThe April 11 tap reveal in Akihabara is pretty bold. From Inkhorn's Hazy to BREWCCOLY's Saison, the lineup has a really satisfying range.
MugiWait, that different!? Having everything from a Hazy to a Saison lined up at once is great for a beginner like me, but I feel like I might get lost!
Hop BroThat’s the fun part. A Hazy tends to emphasize hop aroma, while a Saison brings out fermentation-driven spiciness. Tasting the difference between aroma and fermentation really shows how the place is designed.
MugiFermentation-driven spiciness? What even is that? You’re not saying they literally add spices, right?
Hop BroThat’s the rabbit hole of craft beer. It’s the aroma created by yeast, and a Saison can come across like white pepper. When the yeast character comes forward, the same malt can show a completely different face.
MugiI get it now! And there’s a Yorocco Pils at TAP4 too, so having an easy-drinking escape route is really nice!
Hop BroExactly. Resetting your palate with the Pils before moving on to Katashina's Scotch or Mikkeller's WCIPA is a solid move. It creates a flow from light to rich, so the lineup is less tiring to drink through.
MugiWCIPA sounds like another spell! Does it mean a wild-sounding IPA?
Hop BroIt stands for West Coast IPA, a style with sharp bitterness and a strong hop profile. And with Sakurano Nikkyu Sour at TAP6 and UCHU BREWING's OTAKU also announced, there’s even a proper touch of playfulness at the end.
MugiWow, the spring cabbage and chicken gizzard confit sound great too. This is not going to end with just beer!
Hop BroAnd since 2mugi is a place where a Doemens-certified beer sommelier does the selection, the pairings really make sense. You can enjoy it seriously from the first stop, and today makes me want to go through the whole lineup instead of just having one more glass.
MugiThen it’s settled! Let’s taste our way around Akihabara, traveling from Hazy to Sour like we’re on a beer journey!
April 11 Tap Lineup
The beer pub “Craft Beer 2mugi” in Kanda-Izumi-cho, Akihabara, announced its tap lineup for April 11. The post shows a wide stylistic spread, from Hazy and Saison to Scotch, Pils, WCIPA, and Sour. While there is a clear axis to how the beers are chosen, the lineup also makes tasting side by side especially enjoyable.
Kegs on Tap Today
- TAP1: Inkhorn / Hazy
- TAP2: BREWCCOLY / Saison
- TAP3: Katashina / Scotch
- TAP4: Yorocco / Pils
- TAP5: Mikkeller / WCIPA
- TAP6: Sakurano Nikkyu / Sour
- UCHU BREWING / OTAKU also announced
2mugi is known as a place where craft beer selected by a Doemens-certified beer sommelier can be enjoyed together with small dishes that pair well with alcohol. The interior is within walking distance of Akihabara Station, with a calm atmosphere centered around the counter. It is easy to start drinking from the first stop while having a meal, and the setup lets beer lovers settle in and take their time.
As for the food that day, the spotlight is on chicken gizzards confit and spring cabbage, which seem like a good match for the lightness of the taps. A natural progression would be to start with a Hazy to bring out the aroma, move through the Saison and Pils to reset the palate, and then finish with the WCIPA and Sour. Centered on draft beer, it is the kind of place where you can move freely between styles according to your mood, which is very much the 2mugi way of enjoying beer.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThe April 11 tap reveal in Akihabara is pretty bold. From Inkhorn's Hazy to BREWCCOLY's Saison, the lineup has a really satisfying range.
MugiWait, that different!? Having everything from a Hazy to a Saison lined up at once is great for a beginner like me, but I feel like I might get lost!
Hop BroThat’s the fun part. A Hazy tends to emphasize hop aroma, while a Saison brings out fermentation-driven spiciness. Tasting the difference between aroma and fermentation really shows how the place is designed.
MugiFermentation-driven spiciness? What even is that? You’re not saying they literally add spices, right?
Hop BroThat’s the rabbit hole of craft beer. It’s the aroma created by yeast, and a Saison can come across like white pepper. When the yeast character comes forward, the same malt can show a completely different face.
MugiI get it now! And there’s a Yorocco Pils at TAP4 too, so having an easy-drinking escape route is really nice!
Hop BroExactly. Resetting your palate with the Pils before moving on to Katashina's Scotch or Mikkeller's WCIPA is a solid move. It creates a flow from light to rich, so the lineup is less tiring to drink through.
MugiWCIPA sounds like another spell! Does it mean a wild-sounding IPA?
Hop BroIt stands for West Coast IPA, a style with sharp bitterness and a strong hop profile. And with Sakurano Nikkyu Sour at TAP6 and UCHU BREWING's OTAKU also announced, there’s even a proper touch of playfulness at the end.
MugiWow, the spring cabbage and chicken gizzard confit sound great too. This is not going to end with just beer!
Hop BroAnd since 2mugi is a place where a Doemens-certified beer sommelier does the selection, the pairings really make sense. You can enjoy it seriously from the first stop, and today makes me want to go through the whole lineup instead of just having one more glass.
MugiThen it’s settled! Let’s taste our way around Akihabara, traveling from Hazy to Sour like we’re on a beer journey!
