BUZZED LAMB BREWING Announces “Shinobazu BUZZED Kölsh,” a Collaboration with TAKEYA-Grown Hops
Tokyo-based BUZZED LAMB BREWING unveiled its new collaboration beer, “Shinobazu BUZZED Kölsh meets TAKEYA HOP,” on January 29, 2026. Brewed with Cascade grown through the Shinobazu Hop Project, it is a beer that embodies urban local production for local consumption.
Hop BroNew release alert, BUZZED LAMB BREWING dropped “Shinobazu BUZZED Kölsh meets TAKEYA HOP” on January 29!
MugiWhoa! That name sounds intense! What kind of beer is it?
Hop BroIt’s a Kölsch, with an ABV of 5.5% and a pH of 4.29. It’s built to drink easily, and the way the aromas are layered is really well done.
MugiLayering?! That suddenly sounds like skincare serum! What does that mean for beer?!
Hop BroIt means the aromas unfold in layers. First there’s an herbal note, then a grapefruit-like citrus character, and finally a fresh green hop impression at the end.
MugiOhhh! So the aroma comes flying in like a three-stage rocket!
Hop BroAnd it’s a collaboration with the Shinobazu Hop Project, using Cascade grown in TAKEYA’s building. Growing hops on rooftops and walls and connecting that to local urban production is the exciting part.
MugiWhat is that! Hops grown in a building ending up in my glass sounds like a Tokyo RPG quest!
Hop BroWhat’s great is that it’s not just hype. It really shows the cycle of brewing ingredients grown in the city, in the city, through a Kölsch that’s easy to drink without getting tired. It’s a beer where you can slowly follow the changing aromas.
MugiDecision made! I’m going to hunt for the herbal note in the first sip, then the citrus, and then applaud the green hop finish! Big Hop Brother, let’s go drink it now!
In an Instagram post dated January 29, 2026, BUZZED LAMB BREWING announced its new release, “Shinobazu BUZZED Kölsh meets TAKEYA HOP.” The style is Kölsch, the ABV is 5.5%, and the pH is 4.29. The release focuses on how to layer ingredients with distinctive character into a beer designed for a light, easy-drinking finish.
The core of this project is a collaboration with the Shinobazu Hop Project. In the post, the project is described as an initiative that grows hop green curtains in vacant spaces such as rooftops and building walls, with the goal of urban greening and local production for local consumption. The idea of connecting beer making to the urban environment is what makes the project especially appealing.
The hop used is Cascade grown on the building of TAKEYA, a long-established discount store in Okachimachi. According to BUZZED LAMB BREWING, the aroma features herbal notes, a subtle grapefruit-like citrus character, and a fresh, green hop quality that emerges toward the finish. Rather than going for flash, the beer seems aimed at drawing out the hop’s power with care in a way that keeps you reaching for another sip.
For BUZZED LAMB BREWING, based in Tokyo, this beer is more than just a collaboration headline. Its value lies in presenting a cycle in which hops grown in the city are brewed in the city, using a Kölsch style that is easy to drink without fatigue. The question is how dimensional the locally grown ingredients will feel once they are in the glass. Beer fans will want to take their time and follow the shifting aromas carefully.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroNew release alert, BUZZED LAMB BREWING dropped “Shinobazu BUZZED Kölsh meets TAKEYA HOP” on January 29!
MugiWhoa! That name sounds intense! What kind of beer is it?
Hop BroIt’s a Kölsch, with an ABV of 5.5% and a pH of 4.29. It’s built to drink easily, and the way the aromas are layered is really well done.
MugiLayering?! That suddenly sounds like skincare serum! What does that mean for beer?!
Hop BroIt means the aromas unfold in layers. First there’s an herbal note, then a grapefruit-like citrus character, and finally a fresh green hop impression at the end.
MugiOhhh! So the aroma comes flying in like a three-stage rocket!
Hop BroAnd it’s a collaboration with the Shinobazu Hop Project, using Cascade grown in TAKEYA’s building. Growing hops on rooftops and walls and connecting that to local urban production is the exciting part.
MugiWhat is that! Hops grown in a building ending up in my glass sounds like a Tokyo RPG quest!
Hop BroWhat’s great is that it’s not just hype. It really shows the cycle of brewing ingredients grown in the city, in the city, through a Kölsch that’s easy to drink without getting tired. It’s a beer where you can slowly follow the changing aromas.
MugiDecision made! I’m going to hunt for the herbal note in the first sip, then the citrus, and then applaud the green hop finish! Big Hop Brother, let’s go drink it now!
