NAGANO BREWERY holds Part 2 of its farm event, with Parts 3 and 4 announced
NAGANO BREWERY said on Instagram that it held Part 2 of its farm event 'Hatake de Kanpai' on August 14. The gathering took place on the brewery's own farm in Ojoji, Nagano City, where guests enjoyed beer and food with the fields as a backdrop. The post also announced dates for the next two installments.
Hop BroI want to talk about Nagano Brewery's farm event, Cheers in the Field Part 2. It was held on August 14 at their own farm in Ojochi, Nagano City, where people enjoyed the view, beer, and food together.
MugiWhat! You drink on a farm? So the field is the venue? That sounds like the final evolved form of a picnic!
Hop BroExactly, and Nagano Brewery is built around a circular brewery concept. They grow fruit and hops on their own farm, then return spent grain from brewing back to the soil as fertilizer.
MugiHold on, spent grain as fertilizer? Is this a world where the field says 'thanks for the meal' after beer is made?
Hop BroPretty close, actually. It means they do soil-making through reuse, sending brewing byproducts back into the farm instead of throwing them away. The whole system loops around.
MugiWow! Then it's not just an event, it's a full-on brewery philosophy experience. Even the scenery sounds like a snack!
Hop BroThat's the point. The article says beer names and styles weren't disclosed, but the appeal is tasting fresh craft beer together with the air and atmosphere of the farm itself.
MugiNo way! So the lineup is a surprise? That's serious live-event energy, and I'd be excited before even seeing the menu!
Hop BroAnd the series is continuing. Part 3 is September 20, and Part 4 is October 10, so the field itself should change as the seasons move along.
MugiDrinking while following the field from summer into fall sounds amazing. It feels like you can taste the seasons, and now I'm thirsty just reading about it!
Hop BroThat's Nagano Brewery's charm: local climate, farm-grown ingredients, and a fresh pour all connected. It really feels like beer you drink with the landscape.
MugiThat's it, I'm sold! I want to book the next one. I totally want to toast in the field, and honestly I want the food in both hands too!
NAGANO BREWERY posted on Instagram that Part 2 of its farm event 'Hatake de Kanpai' was held on August 14. The brewery thanked everyone who joined and described the gathering as a chance to enjoy the scenery of its farm while sharing beer and food. Rather than a standard tasting event, the concept uses the farm itself as the venue, so the setting becomes part of the experience.
The series will continue. The post listed the next dates as follows:
- Part 3: Sunday, September 20
- Part 4: Sunday, October 10
Reservations are now being accepted. The event is designed around the changing seasons and the way the farm landscape shifts over time. That fits NAGANO BREWERY's broader identity: the brewery operates in Ojoji, Nagano City as a "circular brewery" that combines farming and brewing. It uses fruit trees and hops grown on its own land, and reuses spent grain as fertilizer.
Seen in that context, 'Hatake de Kanpai' is a direct extension of the brewery's concept into an event format. By bringing together local landscape, agriculture, and fresh craft beer, the series gives visitors a clear way to experience what makes the brewery distinct.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI want to talk about Nagano Brewery's farm event, Cheers in the Field Part 2. It was held on August 14 at their own farm in Ojochi, Nagano City, where people enjoyed the view, beer, and food together.
MugiWhat! You drink on a farm? So the field is the venue? That sounds like the final evolved form of a picnic!
Hop BroExactly, and Nagano Brewery is built around a circular brewery concept. They grow fruit and hops on their own farm, then return spent grain from brewing back to the soil as fertilizer.
MugiHold on, spent grain as fertilizer? Is this a world where the field says 'thanks for the meal' after beer is made?
Hop BroPretty close, actually. It means they do soil-making through reuse, sending brewing byproducts back into the farm instead of throwing them away. The whole system loops around.
MugiWow! Then it's not just an event, it's a full-on brewery philosophy experience. Even the scenery sounds like a snack!
Hop BroThat's the point. The article says beer names and styles weren't disclosed, but the appeal is tasting fresh craft beer together with the air and atmosphere of the farm itself.
MugiNo way! So the lineup is a surprise? That's serious live-event energy, and I'd be excited before even seeing the menu!
Hop BroAnd the series is continuing. Part 3 is September 20, and Part 4 is October 10, so the field itself should change as the seasons move along.
MugiDrinking while following the field from summer into fall sounds amazing. It feels like you can taste the seasons, and now I'm thirsty just reading about it!
Hop BroThat's Nagano Brewery's charm: local climate, farm-grown ingredients, and a fresh pour all connected. It really feels like beer you drink with the landscape.
MugiThat's it, I'm sold! I want to book the next one. I totally want to toast in the field, and honestly I want the food in both hands too!
