Seven taps line up at And Beer in Koenji, including Another8's 9th-anniversary beer and Ume Boys' Weizen
The brewpub And Beer in Koenji, Tokyo, announced its April 15 lineup. Along with Another8's 9th-anniversary beer, Ume Boys' Super-Ripe Nanko Ume ~Weizen~, and the Kesennuma Oyster Stout, the selection brings together distinctive beers that pair well with food.
Hop BroOn April 15 at And Beer in Koenji, the seven-tap lineup is pretty interesting. The guest beers include Another8's 9th-anniversary beer and Ume Boys' Super-Ripe Nanko Ume ~Weizen~, which is already exciting.
MugiWhoa, a 9th-anniversary beer feels so commemorative! And a ume weizen sounds delicious just from the name, but what does it taste like?
Hop BroAnother8's beer uses the French hop Barbe Rouge, and even though it's a lager, it apparently layers notes of black tea, herbs, berries, and spiciness. If you hear 'lager' and let your guard down, this is the kind that pleasantly surprises you.
MugiWait, a lager with a black-tea-like character!? Now my brain is starting a meeting over whether this is tea or beer!
Hop BroAnd the weizen made with Ume Boys' super-ripe Nanko ume is the one to watch for how its fruitiness comes together with the clove-and-banana-like elements typical of wheat beer. Since the yeast-driven aroma often takes center stage in a weizen, the interesting part is how it pairs with the plum's acidity.
MugiClove and banana? You're not talking about snacks! But just hearing that makes it sound soft, sweet, and kind of elegant!
Hop BroThe house beers are strong too. There's Fukumikan made with Odawara mandarins, Weizen Fermenting Now! made with fresh wheat from Yamanashi, the dry RICE LAGER, and even LEMON DROP with lemon and spice.
MugiWhat is this, it's like a fruit shop with mandarins and lemons! And RICE LAGER sounds light and easy to drink, which is a dangerous kind of vibe!
Hop BroThe highlight is the Oyster Stout made with oysters from Kesennuma, Miyagi. It's a flagship beer that brings oyster umami to the forefront, and with dishes like dashi-over-oyster biryani and oyster mapo tofu on the menu, they are serious about beer-and-food pairings.
MugiWow, it's all beer that makes you want to pair it with food. Drinking your way through Koenji and finishing with oyster dishes would absolutely make you happy.
At the brewpub And Beer in Koenji North, Tokyo, the tap lineup for April 15 was announced. The venue serves continuously from lunch through dinner and also offers beer for takeaway. The terrace seats are pet-friendly for dogs and cats, creating an easygoing place to stop by.
That day's tap list also allows tasting comparisons, with flights of three for 1,600 yen or eight for 2,600 yen. The guest section features a 9th-anniversary beer from Another8, a beer bar in Meguro. It is a lager brewed with the French hop Barbe Rouge, described as layering black tea, herbal notes, berries, and spiciness. The other guest beer is "Super-Ripe Nanko Ume ~Weizen~" from Ume Boys in Minabe, Wakayama. This fruit weizen uses fully ripe Nanko ume plums, and it is an intriguing beer for the balance between fruity character and elements reminiscent of clove and banana.
The house brews are also worth noting. "Fukumikan" is a fruit ale made with early-season mandarins from Odawara. "Weizen Fermenting Now!" is a weizen brewed with fresh wheat from Yamanashi. "RICE LAGER" is introduced as a dry, easy-to-drink lager. "LEMON DROP" is a winter-style ale that layers aromas of Odawara lemon and spices. And "Kesennuma Oyster Stout" is a signature beer made with plenty of oysters from Kesennuma, Miyagi, presented as a stout that brings oyster umami to the forefront.
The food menu also includes dishes that pair naturally with beer, such as dashi-over-oyster biryani, Kerala-style oysters, fried oysters, and oyster mapo tofu. It is the kind of lineup suited to a day spent savoring the harmony between food and beer in Koenji.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOn April 15 at And Beer in Koenji, the seven-tap lineup is pretty interesting. The guest beers include Another8's 9th-anniversary beer and Ume Boys' Super-Ripe Nanko Ume ~Weizen~, which is already exciting.
MugiWhoa, a 9th-anniversary beer feels so commemorative! And a ume weizen sounds delicious just from the name, but what does it taste like?
Hop BroAnother8's beer uses the French hop Barbe Rouge, and even though it's a lager, it apparently layers notes of black tea, herbs, berries, and spiciness. If you hear 'lager' and let your guard down, this is the kind that pleasantly surprises you.
MugiWait, a lager with a black-tea-like character!? Now my brain is starting a meeting over whether this is tea or beer!
Hop BroAnd the weizen made with Ume Boys' super-ripe Nanko ume is the one to watch for how its fruitiness comes together with the clove-and-banana-like elements typical of wheat beer. Since the yeast-driven aroma often takes center stage in a weizen, the interesting part is how it pairs with the plum's acidity.
MugiClove and banana? You're not talking about snacks! But just hearing that makes it sound soft, sweet, and kind of elegant!
Hop BroThe house beers are strong too. There's Fukumikan made with Odawara mandarins, Weizen Fermenting Now! made with fresh wheat from Yamanashi, the dry RICE LAGER, and even LEMON DROP with lemon and spice.
MugiWhat is this, it's like a fruit shop with mandarins and lemons! And RICE LAGER sounds light and easy to drink, which is a dangerous kind of vibe!
Hop BroThe highlight is the Oyster Stout made with oysters from Kesennuma, Miyagi. It's a flagship beer that brings oyster umami to the forefront, and with dishes like dashi-over-oyster biryani and oyster mapo tofu on the menu, they are serious about beer-and-food pairings.
MugiWow, it's all beer that makes you want to pair it with food. Drinking your way through Koenji and finishing with oyster dishes would absolutely make you happy.
