TKBrewing Begins Serving Its Second Post-Move NE IPA, "#439"
Kanagawa's TKBrewing announced a new release, "#439 Hello, Right Side," on March 11, along with the note that it would be open from Wednesday again this week. It is the second New England IPA since the relocation, and features a lightly hazy, not-overdone hop character centered on Citra and Mosaic.
Hop BroWow, TKBrewing in Kanagawa has a new release! It's their second NE IPA since the move, called "#439 Hello, Right Side"!
MugiWhat! Numbered releases are cool! What kind of beer is it?
Hop BroIt's a New England IPA at 6.5% ABV. It's built around Citra and Mosaic, with a lightly hazy look and a hop profile that's not over the top.
MugiReally? By "not over the top," you mean it's restrained for an IPA?
Hop BroExactly. It's not a one-note punch; it's a balanced beer. They're aiming for layered aromas that stack citrus, tropical fruit, and even piney resin notes.
MugiPine resin!? So it's a beer that lets you forest-bathe while you drink it!?
Hop BroThat's pretty much right! They also shared the equipment tuning after the relocation: at first the carbonation was a bit weak, because they were in the middle of switching from refrigerator-based management to chiller operation.
MugiChiller operation... carbonation... it's a jargon avalanche! Mugi-chan's brain just turned into foam!
Hop BroIn short, "when they changed how they managed the temperature, some fine-tuning was needed." They're now bringing in glycol to make things more stable and even tastier. And they're recommending chili con carne-style sausages too, which would definitely pair well!
MugiOh, nice! Both the beer and the food are evolving, that's the best! "#439 Hello, Right Side" - let's go drink it now!
Kanagawa-based TKBrewing announced the start of this week's service and a new beer in a March 11 post. The new release is "#439 Hello, Right Side", the second beer since the relocation. The style is New England IPA, and the alcohol content is 6.5%.
In the post, along with thanking everyone who attended last week's official opening, they also touched on how the first batch after the move turned out. They explained the adjustments involved in shifting the storage tank's temperature control from "refrigerator management" to "chiller operation" as the reason the carbonation was weaker than expected. They say they are now introducing glycol and aiming for more stable control.
The new beer, "#439 Hello, Right Side," is a hazy-style beer, but the point is that it is designed not to be too cloudy and not to push the hops too hard. According to the comment, they aimed for layered flavors that combine citrus, tropical notes, and even pine resin nuances, using plenty of Citra and Mosaic, two hop varieties they use heavily at TKB.
On the food side, they are also expanding warm menu items from mostly dry snacks. In particular, they recommend chili con carne-style sausages commissioned from GOCHI KOJIYA66.
Their approach of openly sharing the trial and error involved in the equipment transition while refining both recipe and serving experience at the same time is a good snapshot of where local breweries are right now. For the latest updates, check the official site (http://www.tkbrewing.com/) and Instagram.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroWow, TKBrewing in Kanagawa has a new release! It's their second NE IPA since the move, called "#439 Hello, Right Side"!
MugiWhat! Numbered releases are cool! What kind of beer is it?
Hop BroIt's a New England IPA at 6.5% ABV. It's built around Citra and Mosaic, with a lightly hazy look and a hop profile that's not over the top.
MugiReally? By "not over the top," you mean it's restrained for an IPA?
Hop BroExactly. It's not a one-note punch; it's a balanced beer. They're aiming for layered aromas that stack citrus, tropical fruit, and even piney resin notes.
MugiPine resin!? So it's a beer that lets you forest-bathe while you drink it!?
Hop BroThat's pretty much right! They also shared the equipment tuning after the relocation: at first the carbonation was a bit weak, because they were in the middle of switching from refrigerator-based management to chiller operation.
MugiChiller operation... carbonation... it's a jargon avalanche! Mugi-chan's brain just turned into foam!
Hop BroIn short, "when they changed how they managed the temperature, some fine-tuning was needed." They're now bringing in glycol to make things more stable and even tastier. And they're recommending chili con carne-style sausages too, which would definitely pair well!
MugiOh, nice! Both the beer and the food are evolving, that's the best! "#439 Hello, Right Side" - let's go drink it now!
