LANDNNEUR Lists Bay Pilsner and Five Draft Drinks in Nakazakicho
Beer Bar LANDNNEUR in Nakazakicho, Osaka, has announced its October 21 lineup, featuring beers from Yokohama Bay Brewing, Hansharo Beer, and Flora Fermentation. Draft mead, cider, and a barrel-aged Armagnac are also available.
Hop BroBeer Bar LANDNNEUR in Nakazakicho, Osaka, has five distinctive drafts lined up for October 21. It is the kind of list that makes a stroll worth extending.
MugiWait, it is not just beer? Five draft options already sounds like I will get happily lost in front of the menu!
Hop BroFirst up is Yokohama Bay Brewing’s Bay Pilsner. Its clean, crisp profile makes it a great first glass.
MugiSo a pilsner means a crisp easy drink? If it is not overwhelmingly bitter, I might be in!
Hop BroExactly. It balances light malt character with refreshing hop flavor. Then there is Hanjouro Beer’s Soun Fresh Hop.
MugiFresh hop? I picture hops as dried leaves—do they use them undried?
Hop BroThey do! Newly harvested hops can bring vivid, green, juicy aromas. It is like drinking hop season in a glass.
MugiOoh, like seasonal vegetables! Then what about Flora Fermentation’s Albrecht?
Hop BroThat one is for noticing character from yeast and fermentation. Yeast does more than make alcohol—it is an aroma-making artisan too.
MugiWhat? Yeast is working that hard? Now I feel like there are tiny unseen artisans in every glass!
Hop BroThere is also Antelope’s mead “Mini,” Colorado Brewery’s draft cider “Nice & Dry,” and Son of a Smith’s bottled cider “Signal.” It is a fermented-drink detour beyond beer.
MugiMead is honey wine and cider is apple-based, right? After beer, that becomes a flavor field trip!
Hop BroAnd there is barrel-poured Armagnac too. Château de Lacquy, made with 100% Folle Blanche, is said to open up slowly after the barrel is tapped.
MugiBay Pilsner, then a whole fermented adventure in LANDNNEUR’s courtyard setting… I want a Nakazakicho toast right now!
October 21 lineup at LANDNNEUR
Beer Bar LANDNNEUR in Nakazakicho, Osaka, has shared its drinks lineup for October 21.
The draft beer selection includes Bay Pilsner from Yokohama Bay Brewing, Soun Fresh Hop from Hansharo Beer, and Albrecht from Flora Fermentation. The range covers different drinking experiences: a crisp pilsner profile, the seasonal character of fresh-hop beer, and the fermentation-driven individuality of Albrecht.
The draft list also includes Mini, a mead from Antelope. For guests looking beyond beer, the bar is offering Nice & Dry, a draft cider from Colorado Brewery, and Signal, a bottled cider from Sanobas Smith. The selection gives visitors an opportunity to compare beer, mead, and cider in one sitting.
The post also introduces a barrel-drawn Armagnac from Château de Laubade, made entirely with the Folle Blanche grape. It is priced at ¥1,800. LANDNNEUR notes that the spirit may initially taste somewhat tight because it had been kept unopened, and recommends taking time to let it open in the glass.
Located on Nakazaki-nishi in Osaka’s Kita Ward, LANDNNEUR is a beer pub known for its craft beer-focused selection and garden-like interior. Its October 21 menu offers a relaxed way to explore varied fermented drinks alongside the bar’s atmospheric setting.
Availability and prices may change.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBeer Bar LANDNNEUR in Nakazakicho, Osaka, has five distinctive drafts lined up for October 21. It is the kind of list that makes a stroll worth extending.
MugiWait, it is not just beer? Five draft options already sounds like I will get happily lost in front of the menu!
Hop BroFirst up is Yokohama Bay Brewing’s Bay Pilsner. Its clean, crisp profile makes it a great first glass.
MugiSo a pilsner means a crisp easy drink? If it is not overwhelmingly bitter, I might be in!
Hop BroExactly. It balances light malt character with refreshing hop flavor. Then there is Hanjouro Beer’s Soun Fresh Hop.
MugiFresh hop? I picture hops as dried leaves—do they use them undried?
Hop BroThey do! Newly harvested hops can bring vivid, green, juicy aromas. It is like drinking hop season in a glass.
MugiOoh, like seasonal vegetables! Then what about Flora Fermentation’s Albrecht?
Hop BroThat one is for noticing character from yeast and fermentation. Yeast does more than make alcohol—it is an aroma-making artisan too.
MugiWhat? Yeast is working that hard? Now I feel like there are tiny unseen artisans in every glass!
Hop BroThere is also Antelope’s mead “Mini,” Colorado Brewery’s draft cider “Nice & Dry,” and Son of a Smith’s bottled cider “Signal.” It is a fermented-drink detour beyond beer.
MugiMead is honey wine and cider is apple-based, right? After beer, that becomes a flavor field trip!
Hop BroAnd there is barrel-poured Armagnac too. Château de Lacquy, made with 100% Folle Blanche, is said to open up slowly after the barrel is tapped.
MugiBay Pilsner, then a whole fermented adventure in LANDNNEUR’s courtyard setting… I want a Nakazakicho toast right now!
