BEER CAFE GAMBRINUS in Kokubunji Highlights 13 Draft Beers Including Kakegawa Farm
BEER CAFE GAMBRINUS in Kokubunji revealed its draft lineup for April 28, 2026. Centered on domestic breweries such as Kakegawa Farm, U.B.P Brewery, Nomcraft, and Ise Kadoya Brewery, it introduced 13 beers and also previewed special Showa Day service on the 29th.
Hop BroKokubunji’s 13 draft beers are really going all out. BEER CAFE GAMBRINUS posted its April 28 lineup, and it’s packed with Kakegawa Farm, U.B.P Brewery, Nomcraft, and Ise Kadoya Brewery.
MugiWhat, 13 kinds!? With that many, it’s exciting, but also the kind of place where you’d spend an hour deciding!
Hop BroThat’s the fun part of it. For example, Milder Seven is a bitter, Step Over is a West Coast IPA, and Mystic Tiger is a Hazy IPA, so the flavor directions are clearly different.
MugiWhat’s the difference between a West Coast IPA and a Hazy IPA? Both names sound intense, and they make me a little nervous before even drinking them!
Hop BroSimply put, a West Coast IPA is known for its sharp bitterness, while a Hazy IPA is appealing for its haze and juiciness. So even though they’re both IPAs, the aroma and mouthfeel can be very different.
MugiOhhh! So there’s something heavy like La Bomba’s Imperial Stout, and something lighter like Golden Dragon’s session pale ale. That range is incredible!
Hop BroExactly. And the fact that it’s centered on domestic breweries is great. From Hansharo Beer’s Pineapple Weizen and Daisen G Beer’s Marihan Yago to Hiroshima Neighborly’s barrel-aged wheat wine, the individuality really stands out.
MugiBarrel-aged sounds like some kind of secret training! And once you hear "wheat wine," it already sounds sweet and strong!
Hop BroIt usually refers to beer that’s been rested in barrels to add aroma and depth. On top of that, they also have staples like Yokohama Bay Brewing’s Bay Pilsner and Pilsner Urquell, so the balance between adventurous and reliable is really good.
MugiThat’s the best! And on April 29’s Showa Day service, they open at 3:00 p.m. and even have tulip fried chicken, ham cutlet, and octopus sausages, right? I’m already getting hungry just thinking about it!
Hop BroOn the 6th floor near the south exit of Kokubunji Station, it’s perfect for slowly pairing food and beer. Today feels like a day to go after one beer that catches your eye, and tomorrow to have a drink with the Showa-style menu.
MugiYeah, I’ve decided completely! I’m feeling a huge surge of wanting to drink in Kokubunji, so first I want a Hazy IPA, then a pilsner, and to finish with a stout!
BEER CAFE GAMBRINUS, located on the 6th floor of the Dai-46 Tokyo Building near the south exit of Kokubunji Station, is a beer pub where you can enjoy craft beer alongside handmade dishes prepared by a Japanese cuisine chef. In this post, it introduced today’s draft lineup along with regular business on April 28.
Today’s Draft Beers
- Kakegawa Farm / Milder Seven [Bitter]
- U.B.P Brewery / Step Over [West Coast IPA]
- Nomcraft / Mystic Tiger [Hazy IPA]
- U.B.P Brewery / La Bomba [Imperial Stout]
- Y Market / Overdrive IPA
- Ise Kadoya Brewery / Golden Dragon [Session Pale Ale]
- Hansharo Beer / Pineapple Weizen [Fruit Weizen]
- Daisen G Beer / Marihan Yago [Sake Rice Ale]
- Hiroshima Neighborly / Rinki Sakura Hen [Barrel-Aged Wheat Wine]
- Yokohama Bay Brewing / Bay Pilsner [Bohemian Pilsner]
- Kakegawa Farm / Forever Love [Hazy IPA]
- Nomcraft / Buffalo Bandit [American IPA]
- Pilsner Urquell
From a heavy imperial stout to hazy IPA, session pale ale, and Bohemian pilsner, the lineup offers a wide range of flavors. While centering on domestic breweries, it also includes Czech Pilsner Urquell, making it a selection that moves easily between classics and distinctive styles.
In addition, it announced special service for Showa Day on April 29, opening at 3:00 p.m. Food items with a Showa-era feel will also be available, including tulip fried chicken, ham cutlet, octopus sausages, Bon Curry, and Oriental Maa Curry. This is the kind of place that suits a leisurely day of enjoying beer and food on the 6th floor near the station.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKokubunji’s 13 draft beers are really going all out. BEER CAFE GAMBRINUS posted its April 28 lineup, and it’s packed with Kakegawa Farm, U.B.P Brewery, Nomcraft, and Ise Kadoya Brewery.
MugiWhat, 13 kinds!? With that many, it’s exciting, but also the kind of place where you’d spend an hour deciding!
Hop BroThat’s the fun part of it. For example, Milder Seven is a bitter, Step Over is a West Coast IPA, and Mystic Tiger is a Hazy IPA, so the flavor directions are clearly different.
MugiWhat’s the difference between a West Coast IPA and a Hazy IPA? Both names sound intense, and they make me a little nervous before even drinking them!
Hop BroSimply put, a West Coast IPA is known for its sharp bitterness, while a Hazy IPA is appealing for its haze and juiciness. So even though they’re both IPAs, the aroma and mouthfeel can be very different.
MugiOhhh! So there’s something heavy like La Bomba’s Imperial Stout, and something lighter like Golden Dragon’s session pale ale. That range is incredible!
Hop BroExactly. And the fact that it’s centered on domestic breweries is great. From Hansharo Beer’s Pineapple Weizen and Daisen G Beer’s Marihan Yago to Hiroshima Neighborly’s barrel-aged wheat wine, the individuality really stands out.
MugiBarrel-aged sounds like some kind of secret training! And once you hear "wheat wine," it already sounds sweet and strong!
Hop BroIt usually refers to beer that’s been rested in barrels to add aroma and depth. On top of that, they also have staples like Yokohama Bay Brewing’s Bay Pilsner and Pilsner Urquell, so the balance between adventurous and reliable is really good.
MugiThat’s the best! And on April 29’s Showa Day service, they open at 3:00 p.m. and even have tulip fried chicken, ham cutlet, and octopus sausages, right? I’m already getting hungry just thinking about it!
Hop BroOn the 6th floor near the south exit of Kokubunji Station, it’s perfect for slowly pairing food and beer. Today feels like a day to go after one beer that catches your eye, and tomorrow to have a drink with the Showa-style menu.
MugiYeah, I’ve decided completely! I’m feeling a huge surge of wanting to drink in Kokubunji, so first I want a Hazy IPA, then a pilsner, and to finish with a stout!
