NamachaN Stand Shiinamachi Branch Reopens W Coconut White IPA on May 22
On May 22, NamachaN Stand Shiinamachi Branch will tap the final keg of NAMACHAん Brewing's "W Coconut White IPA." It will be available for dine-in only, along with an ethnic salad designed to pair with the beer.
Hop BroKoba Lab kicks off on May 22, and something interesting is coming to NamachaN Stand Shiinamachi Branch. They're reopening NAMACHAん Brewing's "W Coconut White IPA" as the final keg.
MugiWhoa! Just hearing "final keg" makes it feel super rare! And a coconut White IPA? Is it sweet? Tropical?
Hop BroThat's the thing, it's a White IPA. It's a style that layers the soft character of wheat with the hop aroma of an IPA, and this one adds coconut on top, so the aroma layers should be fun.
MugiWow, saying aroma layers makes it sound instantly pro! But if you add coconut, does beer become more like a cocktail?
Hop BroNot quite a cocktail, but the key point is that it's Kobayan's first recipe. Since this was the first recipe brewer Kobayan ever wrote, you can really feel the energy and personality in it.
MugiOhhh! A first recipe beer makes me want to cheer it on. And it sold out right after it was served, so it must be crazy popular, right?
Hop BroExactly, which is why being able to drink it at the bar this time is such a rare chance. On top of that, it's dine-in only, and it comes with an ethnic salad made to go with the beer.
MugiWait, there's even an exclusive ethnic salad!? Steamed chicken, Chinese jellyfish, fresh onions... this doesn't even look like a snack anymore, it's a full-on menu!
Hop BroAnd with smoked sesame oil and a spicy sauce, it really is a dish built for the beer. You can even add coriander, so if you like it, you can push the aroma even further.
MugiHold on, pushing the aroma further sounds way too fun! If you pair a house-brewed pint with a dish at a brewpub in Shiinamachi, that's absolutely the kind of thing that makes you want to drink!
Hop BroYeah, and since quantities are limited, going early is the right move. The final keg of W Coconut White IPA is definitely one to chase together.
May 22 Marks the Launch of "Koba Lab"
NamachaN Stand Shiinamachi Branch (Nagasaki, Toshima Ward, Tokyo) will hold a Friday special event called "Koba Lab" on Friday, May 22. The inaugural theme announced for the event is the re-tapping of the final keg of NAMACHAん Brewing's limited beer, "W Coconut White IPA."
The Star Is W Coconut White IPA
The centerpiece this time is a White IPA with coconut added. According to the post, this was the first recipe ever written by brewer "Kobayan," and the beer sold out quickly after it was first served. This time, the final keg will be connected again, giving customers another chance to drink it at the bar.
Food Is a Limited Menu Built for the Beer
Also being served is the "Ethnic Salad for W Coconut White IPA." It is built by layering vegetables, including fresh onions from Nerima farmer Daikokuya, over steamed chicken and Chinese jellyfish tossed with smoked sesame oil, then finishing it with a spicy ethnic sauce. Coriander can be added to taste, creating a dish assembled specifically to match the beer's flavor.
Enjoy a House-Brewed Pint in Shiinamachi
NamachaN Stand Shiinamachi Branch operates as a brewpub where guests can casually enjoy house-brewed beer. This event, combining a limited beer with dine-in-only food, is the kind of lineup that will catch the attention not only of regulars but also of anyone curious about White IPA or coconut-based beers. Since quantities are limited, it seems best to visit early if you want to get some.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKoba Lab kicks off on May 22, and something interesting is coming to NamachaN Stand Shiinamachi Branch. They're reopening NAMACHAん Brewing's "W Coconut White IPA" as the final keg.
MugiWhoa! Just hearing "final keg" makes it feel super rare! And a coconut White IPA? Is it sweet? Tropical?
Hop BroThat's the thing, it's a White IPA. It's a style that layers the soft character of wheat with the hop aroma of an IPA, and this one adds coconut on top, so the aroma layers should be fun.
MugiWow, saying aroma layers makes it sound instantly pro! But if you add coconut, does beer become more like a cocktail?
Hop BroNot quite a cocktail, but the key point is that it's Kobayan's first recipe. Since this was the first recipe brewer Kobayan ever wrote, you can really feel the energy and personality in it.
MugiOhhh! A first recipe beer makes me want to cheer it on. And it sold out right after it was served, so it must be crazy popular, right?
Hop BroExactly, which is why being able to drink it at the bar this time is such a rare chance. On top of that, it's dine-in only, and it comes with an ethnic salad made to go with the beer.
MugiWait, there's even an exclusive ethnic salad!? Steamed chicken, Chinese jellyfish, fresh onions... this doesn't even look like a snack anymore, it's a full-on menu!
Hop BroAnd with smoked sesame oil and a spicy sauce, it really is a dish built for the beer. You can even add coriander, so if you like it, you can push the aroma even further.
MugiHold on, pushing the aroma further sounds way too fun! If you pair a house-brewed pint with a dish at a brewpub in Shiinamachi, that's absolutely the kind of thing that makes you want to drink!
Hop BroYeah, and since quantities are limited, going early is the right move. The final keg of W Coconut White IPA is definitely one to chase together.
