Tsuji Brewing releases August 2026 taproom calendar, final Smoked Ale keg on deck
Tsuji Brewing, a brewpub in Chigasaki, Kanagawa, has shared its August 2026 taproom calendar. The post says Wednesdays will be off more often in August, with taproom service starting Friday, July 31 at 4:00 p.m. Smoked Ale is down to its last keg and should give way to a new seasonal beer at the start of the month.
Hop BroChigasaki brewpub Tsuji Brewing just released its August business calendar. They’ll be closed on a lot of Wednesdays, and today, Friday July 31, the taproom opens at 4:00 p.m.
MugiWait, lots of Wednesday closures? That is exactly how you end up standing outside in summer heat feeling personally betrayed. Definitely checking before I go.
Hop BroAnd right now they’re pouring the last keg of Smoked Ale. If it kicks in about three days, they can swap over to a new seasonal beer right at the start of August.
MugiWhat is kicks in three days supposed to mean? Is this beer speedrunning, and what does a Smoked Ale even taste like?
Hop BroIn beer terms, it just means the keg runs dry. The big thing is the smoked malt aroma, so you get a campfire-like, bacon-ish smokiness wrapped in an ale.
MugiNo way, bacon-like aroma in a beer? That sounds like the snack introduced itself before the drink did. I’m extremely interested now.
Hop BroThey’ve been busy behind the scenes too: two brews in seven days, plus two kegging runs, two tank cleanings, one bottling run, and one hop harvest.
MugiThat is a lot! When you say tank cleaning, am I supposed to imagine someone scrubbing a giant stainless-steel bathtub?
Hop BroHonestly, pretty much. It’s a reset for the next batch, and doing it well is part of why the next pint tastes clean, sharp, and properly finished.
MugiOkay, I’m sold. Sitting in a cool taproom with AC and fans for a summer pint in Chigasaki already sounds like a reward.
Hop BroThat’s exactly it. The walk-then-drink combo is perfect for this heat, and catching the last Smoked Ale before the seasonal switch would be ideal.
MugiNow I absolutely want to go. That last keg, new beer timing feels so special it’s basically telling me to head to the taproom immediately.
Tsuji Brewing, a brewpub in Chigasaki, Kanagawa, has published its August 2026 taproom calendar. The post notes that Wednesdays will be off more often than usual in August, so checking the schedule before visiting would be wise.
The taproom reopens on Friday, July 31 at 4:00 p.m. According to the post, Smoked Ale is on its last keg. If it sells through in three days, Tsuji Brewing expects to switch cleanly into a new seasonal beer right at the start of August. It is the kind of timing that fits a hot summer evening: a short walk, some hydration, and then a fresh pint.
The brewery also says it handled seven days of work that included two kegging and tank-cleaning runs, two brew days, one bottling session, and a hop harvest. With the air conditioner and circulator running in the taproom, the setup looks ready for summer drinking in Chigasaki.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroChigasaki brewpub Tsuji Brewing just released its August business calendar. They’ll be closed on a lot of Wednesdays, and today, Friday July 31, the taproom opens at 4:00 p.m.
MugiWait, lots of Wednesday closures? That is exactly how you end up standing outside in summer heat feeling personally betrayed. Definitely checking before I go.
Hop BroAnd right now they’re pouring the last keg of Smoked Ale. If it kicks in about three days, they can swap over to a new seasonal beer right at the start of August.
MugiWhat is kicks in three days supposed to mean? Is this beer speedrunning, and what does a Smoked Ale even taste like?
Hop BroIn beer terms, it just means the keg runs dry. The big thing is the smoked malt aroma, so you get a campfire-like, bacon-ish smokiness wrapped in an ale.
MugiNo way, bacon-like aroma in a beer? That sounds like the snack introduced itself before the drink did. I’m extremely interested now.
Hop BroThey’ve been busy behind the scenes too: two brews in seven days, plus two kegging runs, two tank cleanings, one bottling run, and one hop harvest.
MugiThat is a lot! When you say tank cleaning, am I supposed to imagine someone scrubbing a giant stainless-steel bathtub?
Hop BroHonestly, pretty much. It’s a reset for the next batch, and doing it well is part of why the next pint tastes clean, sharp, and properly finished.
MugiOkay, I’m sold. Sitting in a cool taproom with AC and fans for a summer pint in Chigasaki already sounds like a reward.
Hop BroThat’s exactly it. The walk-then-drink combo is perfect for this heat, and catching the last Smoked Ale before the seasonal switch would be ideal.
MugiNow I absolutely want to go. That last keg, new beer timing feels so special it’s basically telling me to head to the taproom immediately.
