CRAFT PORT FUNABASHI taps ASOBI BEER’s ASOBI Kakikaki Stout
CRAFT PORT FUNABASHI, a beer pub in Funabashi, Chiba, has added ASOBI BEER’s new tap beer, ASOBI Kakikaki Stout. The milk stout uses oyster shells and cacao husks, and it can be paired with a new daily pasta special built around summer vegetables.
Hop BroThere’s a tap update in Funabashi I need to tell you about. At CRAFT PORT FUNABASHI, ASOBI Kakikaki Stout just went on.
MugiWait, what! A dark beer with oyster shells already sounds wild, and that name is chaos.
Hop BroIt’s from Kyoto’s ASOBIBEER, and it’s a milk stout made with oyster shells and cacao husks. You get stout-like depth, then a faint tang and a lingering aroma.
MugiHold on, what even is a cacao husk? Is the beer wearing chocolate outerwear now?
Hop BroPretty much the outer skin of the cacao bean. Think of it as the aroma-afterparty ingredient that leaves a soft cocoa-like impression, and the milk stout side keeps the mouthfeel rounded.
MugiOhhh! So it’s rich but not just heavy. That slightly tangy finish actually sounds kind of perfect for summer.
Hop BroExactly. And CRAFT PORT FUNABASHI has that easygoing beer-pub vibe, so you can drop in for one pour without making a whole event of it.
MugiAnd the food sounds strong too, right? That chilled summer-veg pasta is basically waving a tiny fan at me.
Hop BroIt’s a daily special built around ratatouille-style vegetables like zucchini, eggplant, and paprika. The fun is the roasty-meets-light contrast between the stout and the pasta.
MugiThat description should not sound this tasty, but it does. Stout next to cold pasta feels so wrong that it loops back to right.
Hop BroYou sip the stout slowly, then chase it with the pasta. That Funabashi summer pairing sounds seriously dialed in.
MugiI’m done pretending to be calm. Let’s do a CRAFT PORT FUNABASHI run before I start licking the menu.
New tap: a milk stout from ASOBI BEER
CRAFT PORT FUNABASHI has added ASOBI Kakikaki Stout to the lineup. The beer is described as a milk stout from Kyoto ASOBIBEER, brewed with oyster shells and cacao husks. The result is said to leave a slight acidity and a distinctive aroma on the finish, giving the beer a dark, rounded character with an unusual ingredient-driven twist.
The pub is known in the Funabashi area for serving craft beers from across Japan. Set on the second floor, it has an easygoing, drop-in-friendly atmosphere that works well for a quick pint at the counter or a slower meal with friends. Beer remains the center of the experience, but the food pairing angle is clearly part of the appeal.
A new daily special also joined the menu: cold pasta with summer vegetable ratatouille. The dish is built around zucchini, eggplant, and bell pepper, and the thinner noodles make it easy to eat. Paired with the stout, it offers a neat contrast between the beer’s roasted depth and the dish’s lighter summer profile.
For drinkers looking for a Funabashi stop that can handle both beer and food without forcing the issue, this is one to keep in mind.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a tap update in Funabashi I need to tell you about. At CRAFT PORT FUNABASHI, ASOBI Kakikaki Stout just went on.
MugiWait, what! A dark beer with oyster shells already sounds wild, and that name is chaos.
Hop BroIt’s from Kyoto’s ASOBIBEER, and it’s a milk stout made with oyster shells and cacao husks. You get stout-like depth, then a faint tang and a lingering aroma.
MugiHold on, what even is a cacao husk? Is the beer wearing chocolate outerwear now?
Hop BroPretty much the outer skin of the cacao bean. Think of it as the aroma-afterparty ingredient that leaves a soft cocoa-like impression, and the milk stout side keeps the mouthfeel rounded.
MugiOhhh! So it’s rich but not just heavy. That slightly tangy finish actually sounds kind of perfect for summer.
Hop BroExactly. And CRAFT PORT FUNABASHI has that easygoing beer-pub vibe, so you can drop in for one pour without making a whole event of it.
MugiAnd the food sounds strong too, right? That chilled summer-veg pasta is basically waving a tiny fan at me.
Hop BroIt’s a daily special built around ratatouille-style vegetables like zucchini, eggplant, and paprika. The fun is the roasty-meets-light contrast between the stout and the pasta.
MugiThat description should not sound this tasty, but it does. Stout next to cold pasta feels so wrong that it loops back to right.
Hop BroYou sip the stout slowly, then chase it with the pasta. That Funabashi summer pairing sounds seriously dialed in.
MugiI’m done pretending to be calm. Let’s do a CRAFT PORT FUNABASHI run before I start licking the menu.
