Abuden Brewing to Serve 3rd-Anniversary Lager “Hop!Step!Lager!” on June 4
Abuden Brewing in Tochigi City will serve its 3rd-anniversary commemorative lager, “Hop!Step!Lager!”, on Thursday, June 4, from 11:00 a.m. to 4:00 p.m., with last order at 3:30 p.m. The brewery is rooted in a historic miso maker and operates from a traditional storehouse setting.
Hop BroThere’s a release worth tracking: Abuden Brewing is pouring a third anniversary lager on June 4 called "Hop!Step!Lager!".
MugiWait, that name has instant dance energy! "Hop!Step!Lager!" sounds like my feet would start moving before the first sip!
Hop BroAnd the setting matters. Abuden Brewing is in Kaemoncho, Tochigi City, and this feels like a beer born in a miso cellar.
MugiBeer in a miso cellar? That is fermentation double-wielding. Are the miso and beer just nodding at each other in the dark?
Hop BroPretty much. The parent company Abuden Miso dates back to 1781, kept making miso since the late Edo era, and brews in a registered cultural property, so it’s a drinkable piece of history.
MugiWhoa. But lager means... that low-temperature thing? One technical word and my brain immediately put on a lab coat!
Hop BroGood question. Lager uses bottom-fermenting yeast and is made cool and slow, which usually gives you a clean, crisp profile in the glass.
MugiOkay, that I get. And the serving window is 11 a.m. to 4 p.m. only, so this is not a leisurely maybe-later plan.
Hop BroRight, and last call is 3:30 p.m. Since Abuden only started brewing beer in 2023, this anniversary pour feels like a small-window special release.
MugiLimited lager, historic miso cellar, and now you’re telling me there’s miso dengaku on the side? That is way too much temptation for one article!
Hop BroExactly. The salty-sweet miso with a snappy lager sounds like something to drink on site, not something to just read about.
MugiI’m done for. On June 4, I want to show up for a proper anniversary toast and taste the whole story in one glass!
Serving details
- Date: Thursday, June 4
- Hours: 11:00 a.m. to 4:00 p.m.
- Last order: 3:30 p.m.
- Beer: 3rd-anniversary commemorative brew, “Hop!Step!Lager!”
Abuden Brewing, also known as Abuden Beer, is located in Kaemoncho, Tochigi City, Tochigi Prefecture. The brewery is run by Abuden Miso, a business that began in 1781 as an oil merchant and has continued making miso since the late Edo period. It started crafting and selling beer in 2023, and both the miso and the beer are made in a miso storehouse designated as a Registered Tangible Cultural Property.
In the Instagram post, the brewery announced that the anniversary lager “Hop!Step!Lager!” would be available to drink on-site. While the post does not go into detailed product specs or sales conditions, it clearly points to a limited serving window on June 4.
One of Abuden Brewing’s distinctive features is that visitors can enjoy craft beer alongside miso dengaku at the store in Kaemoncho. The announcement ties the beer not only to a milestone anniversary, but also to the brewery’s unusual setting and its long fermentation heritage. With only a four-hour serving window, it is the kind of release that rewards checking the clock before heading out.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThere’s a release worth tracking: Abuden Brewing is pouring a third anniversary lager on June 4 called "Hop!Step!Lager!".
MugiWait, that name has instant dance energy! "Hop!Step!Lager!" sounds like my feet would start moving before the first sip!
Hop BroAnd the setting matters. Abuden Brewing is in Kaemoncho, Tochigi City, and this feels like a beer born in a miso cellar.
MugiBeer in a miso cellar? That is fermentation double-wielding. Are the miso and beer just nodding at each other in the dark?
Hop BroPretty much. The parent company Abuden Miso dates back to 1781, kept making miso since the late Edo era, and brews in a registered cultural property, so it’s a drinkable piece of history.
MugiWhoa. But lager means... that low-temperature thing? One technical word and my brain immediately put on a lab coat!
Hop BroGood question. Lager uses bottom-fermenting yeast and is made cool and slow, which usually gives you a clean, crisp profile in the glass.
MugiOkay, that I get. And the serving window is 11 a.m. to 4 p.m. only, so this is not a leisurely maybe-later plan.
Hop BroRight, and last call is 3:30 p.m. Since Abuden only started brewing beer in 2023, this anniversary pour feels like a small-window special release.
MugiLimited lager, historic miso cellar, and now you’re telling me there’s miso dengaku on the side? That is way too much temptation for one article!
Hop BroExactly. The salty-sweet miso with a snappy lager sounds like something to drink on site, not something to just read about.
MugiI’m done for. On June 4, I want to show up for a proper anniversary toast and taste the whole story in one glass!
