3/31, Minoh Beer's 'Hoppy Weizen' tapped at taki in Shibuya; Mugitaro and Amami Brown Sugar Stout also on tap
At the beer pub taki in Shibuya's Sakuragaoka neighborhood, Minoh Beer's limited-brewed 'Hoppy Weizen' was tapped on Tuesday, March 31. 'Mugitaro' and 'Amami Brown Sugar Stout' were also available inside, making it possible to compare three beers with distinct personalities.
Hop BroAt taki in Shibuya's Sakuragaoka, 'Hoppy Weizen' is getting tapped on March 31. It's a limited brew from Minoh Beer, and today's star is a beer that really goes for it on aroma.
MugiWait, a Weizen with strong hop character!? I thought Weizen was supposed to have a gentle flavor, so now this is getting complicated!
Hop BroThat's what makes it interesting. The style is Hoppy Weizen. It layers hop aroma over the banana-like and clove notes from Weizen yeast.
MugiBanana, clove, and hops? That's a total traffic jam in the fridge! And every time, I still can't quite picture what clove tastes like.
Hop BroThink of clove as a slightly spicy, sweetly aromatic spice and it's pretty close. And the hops used this time are Dolcita and Nelson, bringing peach, lychee, and even white grape.
MugiWhat is that, a fruit party!? But if it also has the aroma of white flowers, my nose is going to be the first one to toast.
Hop BroIf we look at the numbers, ABV is 5.0% and IBU is 16, so the drinking feel leans light. In other words, the aroma is vivid, while the bitterness doesn't push too hard - that's the balance.
MugiSo it's easy to drink, but still has plenty of character! And taki's tap list has three beers, so they're clearly inviting comparison tasting.
Hop BroExactly - Mugitaro, Amami Brown Sugar Stout, and Hoppy Weizen. A malt-forward lager, the richness of brown sugar, and an aromatic Weizen: it's nice how clearly the directions are separated.
MugiIf you line up three beers with such different personalities in Shibuya, there's no way I'm going home. I already want to compare them from the first glass, and now I just want to get swallowed up by taki tonight!
At the beer pub [taki](/app) in Shibuya's Sakuragaoka neighborhood, a new draft beer was tapped to coincide with Tuesday, March 31, from 17:00 to 24:00 (last order: food 23:00 / drinks 23:30). The beer introduced this time is [Minoh Beer](/app)'s limited-brewed 'Hoppy Weizen.' It is listed as Style: Hoppy Weizen, ABV 5.0%, IBU 16.
This beer is characterized by a design that layers hop-derived aromas over the soft banana- and clove-like aroma associated with Weizen yeast. The post notes that the hops used this time were Dolcita and Nelson Sauvin, combining aromas that evoke peach, lychee, white grape, and white flowers. It is presented as a beer that adds a modern hop aroma to the classic mouthfeel of a Weizen.
Today's Tap List has three beers.
- Romanchikku Mura Brewery 'Mugitaro'
- Shiroyama Brewery 'Amami Brown Sugar Stout'
- Minoh Beer 'Hoppy Weizen'
It is interesting that the lineup is made up of styles with different directions: a lager-type beer centered on the flavor of malt, a stout whose richness from brown sugar is intriguing, and a Weizen that lets you enjoy layers of aroma. taki, located on the south side of Shibuya Station on the 3rd floor of the Shibuya Johnson Building, is a beer pub where food and beer are easy to pair in a relaxed setting. Even during a short weekday-night visit, it is a lineup that makes it easy to compare their individual characters from the first glass.
The star of the day is Minoh Beer's 'Hoppy Weizen,' which drinks by expressing its aroma. If you want to enjoy both fruitiness and yeast character, this is one to check out early in the day.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt taki in Shibuya's Sakuragaoka, 'Hoppy Weizen' is getting tapped on March 31. It's a limited brew from Minoh Beer, and today's star is a beer that really goes for it on aroma.
MugiWait, a Weizen with strong hop character!? I thought Weizen was supposed to have a gentle flavor, so now this is getting complicated!
Hop BroThat's what makes it interesting. The style is Hoppy Weizen. It layers hop aroma over the banana-like and clove notes from Weizen yeast.
MugiBanana, clove, and hops? That's a total traffic jam in the fridge! And every time, I still can't quite picture what clove tastes like.
Hop BroThink of clove as a slightly spicy, sweetly aromatic spice and it's pretty close. And the hops used this time are Dolcita and Nelson, bringing peach, lychee, and even white grape.
MugiWhat is that, a fruit party!? But if it also has the aroma of white flowers, my nose is going to be the first one to toast.
Hop BroIf we look at the numbers, ABV is 5.0% and IBU is 16, so the drinking feel leans light. In other words, the aroma is vivid, while the bitterness doesn't push too hard - that's the balance.
MugiSo it's easy to drink, but still has plenty of character! And taki's tap list has three beers, so they're clearly inviting comparison tasting.
Hop BroExactly - Mugitaro, Amami Brown Sugar Stout, and Hoppy Weizen. A malt-forward lager, the richness of brown sugar, and an aromatic Weizen: it's nice how clearly the directions are separated.
MugiIf you line up three beers with such different personalities in Shibuya, there's no way I'm going home. I already want to compare them from the first glass, and now I just want to get swallowed up by taki tonight!
