Bar FUKURO Announces a Four-Keg Kamado Brewery Tap Takeover Starting May 22
A tap takeover featuring Gifu's Kamado Brewery has been announced at Bar FUKURO, a beer pub in Tokyo's Kamata. From Scottish ale to yuzu hazy IPA, blood orange IPA, and a single-hop hazy IPA, four distinct beers will be lined up.
Hop BroA Kamado Brewery feature tap takeover is kicking off at Bar FUKURO in Kamata. For two days starting May 22, four beers will rotate through the taps, and the bar is already bound to get lively.
MugiWhoa, four styles at once? That's enough to get me hyped already, but I want to know what beers are coming first!
Hop BroFirst up is the Scottish Ale. It combines several kinds of malt, which gives it a toasty, malty depth. It also has fruity ester notes, so it's light and lively without being bland.
MugiEsters, like, fragrance-y stuff? And multiple malts? That sounds like a science lab experiment!
Hop BroSimply put, it's the fruity aroma created during fermentation. And this Scottish Ale also has a fresh hop character, so it's designed to stay easy-drinking rather than heavy.
MugiNice! I'm also curious about the Kasagi Yuzu Haze. If it has yuzu, isn't that basically an instant favorite?
Hop BroExactly. The best part is that it uses pesticide-free yuzu from Kasagi Town, Ena City. The yuzu aroma overlaps with the hop juiciness, so the bitterness should feel pleasant and the mouthfeel should be really fresh.
MugiYuzu plus hops sounds like a citrus ensemble! And if it's juicy, I feel like I'd be grinning the second I take a sip!
Hop BroWhat makes it even more interesting is the blood orange IPA MERO. It's part of the aromatic distillate series, and because it adds layers of aroma through distillation techniques, it feels light while still having depth.
MugiWait, a distillate series? They do something that fancy? This is starting to feel more like an aroma experience than a beer!
Hop BroTo finish, there's a hazy IPA made with Superdelic used single-hop from New Zealand. It carries tropical fruit and white-grape-like aromas, with a soft mouthfeel from the oats, so if you save it for last in a tasting lineup, it should leave a strong impression.
MugiThat makes this a must-do tasting comparison! If we go to Bar FUKURO on Friday, May 22 and Saturday, May 23, I feel like we'd never be able to leave the counter!
Bar FUKURO Spotlights Kamado Brewery
At Bar FUKURO, a beer pub in Kamata, Ota-ku, Tokyo, a tap takeover featuring Kamado Brewery of Kamado Town, Gifu Prefecture, has been announced. The post says that four beers will appear on tap over two days, May 22 and 23, rotating keg by keg.
Beers on Tap
- Scottish Ale / Scottish Ale / ABV 4.0%
A fragrant, malty, and layered beer made by combining several kinds of malt. Floral ester notes and fresh hop aromas come together for a brew that balances lightness with depth.
- Kasagi Yuzu Haze / Fruit Hazy IPA w/ Yuzu / ABV 6.5%
Made with pesticide-free yuzu harvested in Kasagi Town, Ena City. The yuzu aroma layers with a variety of hops, creating a pleasant bitterness and a juicy mouthfeel.
- MERO / Fruit IPA w/ Blood Orange / ABV 6.0%
One of the brewer Kado-chan's aromatic distillate series. Based on distillation techniques learned from Nakatsujin in Nakatsugawa, blood orange aromatic distillate is added to give the aroma and flavor extra depth, while keeping the IPA light on the palate.
- 1HH Superdelic ver. / Single Hop Hazy IPA / ABV 6.0%
A hazy IPA brewed using only the NZ hop Superdelic. It is designed around tropical fruit and white-grape-like aromas, paired with a juicy mouthfeel from rolled oats.
Why It's Worth a Visit
Bar FUKURO is known as a beer pub where craft beer can be enjoyed around Kamata Station. This lineup ranges widely in character, from malt-forward ales to fruit-driven beers with yuzu and blood orange, plus a single-hop hazy that pushes aroma to the forefront. For anyone who enjoys side-by-side comparisons, this should be an especially clear showcase of each keg's personality.
The event is scheduled for Friday, May 22, 18:00-24:00 and Saturday, May 23, 15:00-24:00. On the first day, only the kegs will be tapped, making it a good opportunity to experience Kamado Brewery's character at the Bar FUKURO counter.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA Kamado Brewery feature tap takeover is kicking off at Bar FUKURO in Kamata. For two days starting May 22, four beers will rotate through the taps, and the bar is already bound to get lively.
MugiWhoa, four styles at once? That's enough to get me hyped already, but I want to know what beers are coming first!
Hop BroFirst up is the Scottish Ale. It combines several kinds of malt, which gives it a toasty, malty depth. It also has fruity ester notes, so it's light and lively without being bland.
MugiEsters, like, fragrance-y stuff? And multiple malts? That sounds like a science lab experiment!
Hop BroSimply put, it's the fruity aroma created during fermentation. And this Scottish Ale also has a fresh hop character, so it's designed to stay easy-drinking rather than heavy.
MugiNice! I'm also curious about the Kasagi Yuzu Haze. If it has yuzu, isn't that basically an instant favorite?
Hop BroExactly. The best part is that it uses pesticide-free yuzu from Kasagi Town, Ena City. The yuzu aroma overlaps with the hop juiciness, so the bitterness should feel pleasant and the mouthfeel should be really fresh.
MugiYuzu plus hops sounds like a citrus ensemble! And if it's juicy, I feel like I'd be grinning the second I take a sip!
Hop BroWhat makes it even more interesting is the blood orange IPA MERO. It's part of the aromatic distillate series, and because it adds layers of aroma through distillation techniques, it feels light while still having depth.
MugiWait, a distillate series? They do something that fancy? This is starting to feel more like an aroma experience than a beer!
Hop BroTo finish, there's a hazy IPA made with Superdelic used single-hop from New Zealand. It carries tropical fruit and white-grape-like aromas, with a soft mouthfeel from the oats, so if you save it for last in a tasting lineup, it should leave a strong impression.
MugiThat makes this a must-do tasting comparison! If we go to Bar FUKURO on Friday, May 22 and Saturday, May 23, I feel like we'd never be able to leave the counter!
