Beer Bar Marble taps BLADE FACTORY BREWING's WHETSTONE
Beer Bar Marble in Tenpaku, Nagoya has tapped WHETSTONE from BLADE FACTORY BREWING in Seki, Gifu. The Hefe Weizen highlights wheat aroma, yeast-driven fruitiness, and a crisp finish alongside the bar's current draft lineup.
Hop BroToday’s topic is Beer Bar Marble in Nagoya pouring WHETSTONE on tap from Gifu’s BLADE FACTORY BREWING.
MugiWait, that sounds like a sharpening stone! WHETSTONE is a beer name and not a fantasy weapon?
Hop BroThe name sounds tough, but the beer is gentle. It’s a 5.0% Hefe Weizen.
MugiWhoa! But Hefe Weizen sounds like a tongue twister. What does it actually taste like?
Hop BroIn simple terms, it’s a classic wheat beer with soft wheat aroma and a banana-like note from the yeast.
MugiBanana-like... in beer? And it still has a gentle spicy note from the wheat? That’s a lot happening!
Hop BroExactly. And when I say yeast-derived aroma, I mean the yeast creates that scent. It feels smooth, then finishes with a crisp finish.
MugiGot it, the yeast is doing perfume work! And it pairs with sweets and seafood too? That range is ridiculous!
Hop BroMarble’s tap list that day was stacked too: Mya Brew, a NZ-style Hazy IPA, an American IPA, a DH lager, and this one for five beers on tap.
MugiSo you can go from fruity to hoppy to lager? That is a perfect tasting lineup and a direct threat to my budget!
Hop BroThey open at 5 p.m. on weekdays and 3 p.m. on weekends, so getting there early for that guest tap moment feels like the right move.
MugiThen it’s settled. I want to toast with WHETSTONE first and become a happy lost customer staring at all the taps!
Beer Bar Marble, a beer pub in Ueda-minami, Tenpaku Ward, Nagoya, has added "WHETSTONE" from BLADE FACTORY BREWING in Seki, Gifu to its draft lineup. The post introduces it as a newly tapped guest beer in the Hefe Weizen style, at 5.0% ABV.
According to the description, the beer puts wheat aroma and yeast-driven character at the center. It is described as a white beer with a gently spicy, refreshing wheat note and a banana-like fruity aroma from the yeast. The mouthfeel is said to be smooth and creamy, with a pleasantly crisp finish, making it a good match for sweets and seafood.
The bar's current taps on that day were:
- "Eight Star Apple" / Graf w/ sansho? / Mya Brewery
- "Star Sand from Southern Cross" / NZ style Hazy IPA / Mya Brewery
- "Go-Go-Go!!" / American IPA / Mya Brewery
- "Mikeneko Lager" / DH Lager / Mya Brewery
- "WHETSTONE" / Hefe Weizen / BLADE FACTORY BREWING
Beer Bar Marble opens at 5 p.m. on weekdays and 3 p.m. on weekends and holidays. The post also notes a Tuesday closing day in August and mentions a manager's birthday event from September 12 to 14. For drinkers, the draw here is a Nagoya stop where a Gifu guest beer can be tried alongside a varied local draft lineup.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is Beer Bar Marble in Nagoya pouring WHETSTONE on tap from Gifu’s BLADE FACTORY BREWING.
MugiWait, that sounds like a sharpening stone! WHETSTONE is a beer name and not a fantasy weapon?
Hop BroThe name sounds tough, but the beer is gentle. It’s a 5.0% Hefe Weizen.
MugiWhoa! But Hefe Weizen sounds like a tongue twister. What does it actually taste like?
Hop BroIn simple terms, it’s a classic wheat beer with soft wheat aroma and a banana-like note from the yeast.
MugiBanana-like... in beer? And it still has a gentle spicy note from the wheat? That’s a lot happening!
Hop BroExactly. And when I say yeast-derived aroma, I mean the yeast creates that scent. It feels smooth, then finishes with a crisp finish.
MugiGot it, the yeast is doing perfume work! And it pairs with sweets and seafood too? That range is ridiculous!
Hop BroMarble’s tap list that day was stacked too: Mya Brew, a NZ-style Hazy IPA, an American IPA, a DH lager, and this one for five beers on tap.
MugiSo you can go from fruity to hoppy to lager? That is a perfect tasting lineup and a direct threat to my budget!
Hop BroThey open at 5 p.m. on weekdays and 3 p.m. on weekends, so getting there early for that guest tap moment feels like the right move.
MugiThen it’s settled. I want to toast with WHETSTONE first and become a happy lost customer staring at all the taps!
