THE FARMHOUSE opens July 31-August 2 with YAMABUSHI B3 miyama and NEW ENGI bar food
THE FARMHOUSE, the Shiga Kogen Beer pub in Yamanouchi, Nagano, is open for three days only from Friday, July 31 to Sunday, August 2. This week's bar food includes beer-made bread, a beccoff-style dish built around `YAMABUSHI B3 miyama`, and jasmine peach paired with `NEW ENGI`.
Hop BroThis week's THE FARMHOUSE is open for just three days, July 31-August 2. It's Shiga Kogen Beer's brewpub, so even the food lineup feels serious.
MugiWhat! Three days only? That's instantly rare-item energy. A mountain-town stopover like that already sounds like a mini event!
Hop BroIt really is. In Yamanouchi, about 8 to 10 minutes from Yudanaka Station by bus, it's a beer pub in the mountains. And on August 1, Tamamura Honten is also joining Yamanouchi Dondon, so the whole weekend links up nicely.
MugiGreat scenery, easy detour, and now you're telling me the bar food lineup is good too? That feels unfair.
Hop BroFirst up is the beer-baked bread platter. They bake the bread in-house using beer instead of water, then serve it with house-made jam, botan pepper oil, and a cream cheese dip.
MugiWhat is that! Bread with beer? And wait, what's brewing water? It sounds like the wheat team and the malt team are holding a staff meeting!
Hop BroBasically, it's the base liquid that brings everything together. Swap that for beer, and you get a little toastiness and extra depth, not drunk bread, just bread with more character.
MugiWhoa! So the Yamabushi Baeckeoffe with Yamabushi B3 miyama is a pretty grown-up dish then? Also, what kind of name is Baeckeoffe!
Hop BroA strong one. Baeckeoffe is a French braise style country dish, and here they use Yamabushi B3 miyama as the cooking alcohol with pork, local Yamanouchi potatoes, and onions, all gently steamed together. That's very brewpub-only thinking.
MugiSo the beer doesn't just sit in the glass, it also connects the food... that's the brewpub move. Then what about the jasmine peach paired with NEW ENGI?
Hop BroThat one goes full dessert pairing mode. They wanted something fruity with NEW ENGI, so it's peaches soaked in jasmine tea, crushed jelly, and yogurt cream, built as a sweet plate that still leans toward beer.
MugiWait, so you start with bread, sigh happily over a stew, and finish with peaches? I want to drink and eat at the same time now!
Hop BroExactly. At THE FARMHOUSE, Yamabushi B3 miyama and NEW ENGI with that food lineup sounds so right that I want a seat there immediately.
THE FARMHOUSE in Yamanouchi, Nagano, will be open on Friday, July 31; Saturday, August 1; and Sunday, August 2, from 11:00 a.m. to 6:00 p.m. each day. On August 1, Tamamura Honten will also have a booth at Yamanouchi Dondon, making this a weekend where local events and a mountain beer stop overlap. The pub sits in the hills near Yudanaka Station access and the Snow Monkey Park area, which fits its role as a destination beer spot run by the Shiga Kogen Beer team.
This week's bar food
- Beer-made bread platter
The bread is baked in-house, and beer is used instead of water in the dough. It comes with house jam, pickled semi-dried botan koshou pepper in oil, and cream cheese dip.
- Yamabushi beccoff
Built around `YAMABUSHI B3 miyama`, this dish braises pork, potatoes, and onions from Yamanouchi. It is inspired by a French regional dish and feels firmly rooted in the brewery's own kitchen.
- Jasmine peach
A dessert-style plate inspired by the idea of pairing fruit with `NEW ENGI`. Peach infused with jasmine tea is layered with jelly and yogurt cream, turning the idea into something you can eat rather than just drink.
Regular snacks include boiled kurakake beans and quick-pickled cucumber. The menu keeps the focus on how beer, bread, and fruit can connect in the same room, which suits a direct-run brewery pub more than a standard bar.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis week's THE FARMHOUSE is open for just three days, July 31-August 2. It's Shiga Kogen Beer's brewpub, so even the food lineup feels serious.
MugiWhat! Three days only? That's instantly rare-item energy. A mountain-town stopover like that already sounds like a mini event!
Hop BroIt really is. In Yamanouchi, about 8 to 10 minutes from Yudanaka Station by bus, it's a beer pub in the mountains. And on August 1, Tamamura Honten is also joining Yamanouchi Dondon, so the whole weekend links up nicely.
MugiGreat scenery, easy detour, and now you're telling me the bar food lineup is good too? That feels unfair.
Hop BroFirst up is the beer-baked bread platter. They bake the bread in-house using beer instead of water, then serve it with house-made jam, botan pepper oil, and a cream cheese dip.
MugiWhat is that! Bread with beer? And wait, what's brewing water? It sounds like the wheat team and the malt team are holding a staff meeting!
Hop BroBasically, it's the base liquid that brings everything together. Swap that for beer, and you get a little toastiness and extra depth, not drunk bread, just bread with more character.
MugiWhoa! So the Yamabushi Baeckeoffe with Yamabushi B3 miyama is a pretty grown-up dish then? Also, what kind of name is Baeckeoffe!
Hop BroA strong one. Baeckeoffe is a French braise style country dish, and here they use Yamabushi B3 miyama as the cooking alcohol with pork, local Yamanouchi potatoes, and onions, all gently steamed together. That's very brewpub-only thinking.
MugiSo the beer doesn't just sit in the glass, it also connects the food... that's the brewpub move. Then what about the jasmine peach paired with NEW ENGI?
Hop BroThat one goes full dessert pairing mode. They wanted something fruity with NEW ENGI, so it's peaches soaked in jasmine tea, crushed jelly, and yogurt cream, built as a sweet plate that still leans toward beer.
MugiWait, so you start with bread, sigh happily over a stew, and finish with peaches? I want to drink and eat at the same time now!
Hop BroExactly. At THE FARMHOUSE, Yamabushi B3 miyama and NEW ENGI with that food lineup sounds so right that I want a seat there immediately.
