GROW BREW HOUSE Offers Six Craft Beers Paired with Autumn-Inspired Food
GROW BREW HOUSE, a brewpub in Nishikawaguchi, Saitama, has announced a six-beer tap list alongside two autumn-inspired dishes: mushroom tartine and Norwegian halibut fry.
Hop BroGROW BREW HOUSE in Nishikawaguchi, Saitama, has refreshed its taps with six autumn-ready beers. The beer and food lineup both sound perfect for a long fall night.
MugiWhat? Six different beers? I might spend so long choosing that my first pour gets warm!
Hop BroThe headliner is R122, an 8.5% West Coast IPA with a bold, bitter finish. IPA fans should love its bright hop aroma and crisp bitterness.
MugiDoes West Coast IPA mean you drink it looking at the ocean? What is West Coast style? Can we see California from Kawaguchi?
Hop BroDefinitely not! A West Coast IPA puts hop aroma and bitterness ahead of malty sweetness. Think sharp, dry, and refreshing.
MugiOh, I see! For an easier start, maybe the 6% Saison POTTERING or Yukiai, a dry-hopped pils?
Hop BroGreat instinct! Dry hopping means adding hops after fermentation to boost aroma, not bitterness. Yukiai should pair pilsner drinkability with a fragrant hop lift.
MugiAdding extra hops afterward feels unfairly delicious! The 4% Brown Ale Yooi no Chamekke and NK.BLACK porter also sound made for autumn nights.
Hop BroThen there is the food: a cheesy mushroom tartine on garlic toast, plus herb-marinated Norwegian salmon belly fries. Add the yuzu-accented Kanne Saison Yuzu, and welcome to the pairing rabbit hole!
MugiWith events running through late October, I want to conquer beer and autumn food at GROW BREW HOUSE. Hop Bro, tonight’s drink destination is decided!
Six beers for an autumn evening
GROW BREW HOUSE is serving six beers with food designed around autumn flavors.
The tap list includes “R122,” an 8.5% West Coast IPA; “POTTERING,” a 6% Saison; “Yukiai,” a 5% Dry Hopped Pils; “Yoi no Chamekke,” a 4% Brown Ale; “NK.BLACK,” a 5% Porter; and “Kamine Saison Yuzu,” a 6% Fruit Saison. The selection covers a broad range of styles, from hop-forward IPA and crisp Saison to roasted Porter and a citrus-accented Fruit Saison.
The food menu features a tartine topped with a creamy mixture made from several kinds of mushrooms, garlic toast, and plenty of cheese. The second dish is Norwegian halibut fry marinated with several herbs, offering a fresh aroma and juicy fish beneath a crisp coating.
GROW BREW HOUSE also lists several upcoming events: Shinmachi Records on October 17–18, Ogtoberfest at Arakawa Yuen on October 24–25, and Kawaguchi Beer! Beer! Beer! together with a Sickly Kitchen pop-up on October 31 and November 1. The Nishikawaguchi brewpub offers a chance to enjoy seasonal food and a varied local beer lineup in one visit.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroGROW BREW HOUSE in Nishikawaguchi, Saitama, has refreshed its taps with six autumn-ready beers. The beer and food lineup both sound perfect for a long fall night.
MugiWhat? Six different beers? I might spend so long choosing that my first pour gets warm!
Hop BroThe headliner is R122, an 8.5% West Coast IPA with a bold, bitter finish. IPA fans should love its bright hop aroma and crisp bitterness.
MugiDoes West Coast IPA mean you drink it looking at the ocean? What is West Coast style? Can we see California from Kawaguchi?
Hop BroDefinitely not! A West Coast IPA puts hop aroma and bitterness ahead of malty sweetness. Think sharp, dry, and refreshing.
MugiOh, I see! For an easier start, maybe the 6% Saison POTTERING or Yukiai, a dry-hopped pils?
Hop BroGreat instinct! Dry hopping means adding hops after fermentation to boost aroma, not bitterness. Yukiai should pair pilsner drinkability with a fragrant hop lift.
MugiAdding extra hops afterward feels unfairly delicious! The 4% Brown Ale Yooi no Chamekke and NK.BLACK porter also sound made for autumn nights.
Hop BroThen there is the food: a cheesy mushroom tartine on garlic toast, plus herb-marinated Norwegian salmon belly fries. Add the yuzu-accented Kanne Saison Yuzu, and welcome to the pairing rabbit hole!
MugiWith events running through late October, I want to conquer beer and autumn food at GROW BREW HOUSE. Hop Bro, tonight’s drink destination is decided!
