Tsuji Brewing in Chigasaki to pour Kiwi IPA and more on July 8
Tsuji Brewing, a brewpub in Chigasaki, Kanagawa, shared an Instagram update on the approach of hop harvest season. The taproom is set to open at 4:00 p.m. on Wednesday, July 8, with Kiwi IPA, Smoked Ale, and more on offer.
Hop BroToday's story is Tsuji Brewing in Chigasaki, and they're basically serving the feeling that hop harvest season is right around the corner.
MugiWait, harvest season vibes are a thing you can drink now? That sounds unfairly tempting already!
Hop BroIt gets better: their planter hop yard out front is starting to fill in again, so you can sip in the taproom and stare at the hops like a proper beer nerd.
MugiWhoa, but what is fresh hop brewing exactly? I always picture hops as dried little green things!
Hop BroThat's the fun part. With fresh-picked hops, you use them right after harvest, so the aroma feels greener, brighter, and more alive than the dried version.
MugiI need that comparison flight immediately. So for July 8, is Kiwi IPA the right first move?
Hop BroVery much. They suggest starting with the matured Kiwi IPA, switching gears with Smoked Ale, then closing with Double IPA or English Pale Ale for a full flavor relay.
MugiSmoked Ale sounds intense. Is smoky beer just a pint where bacon kicks down the door?
Hop BroClose in spirit, not in method. That smoke usually comes from the malt, and if you want the easy route, the Beer Flight set lets you try all four styles in smaller pours.
MugiThat is dangerously convenient. Even if the heat makes walking miserable, you just push through the heavy door and your reward is waiting?
Hop BroExactly. At 4:00 p.m. on Wednesday, July 8 in Chigasaki, they've already built the perfect excuse to go drink, so my first pint plan is fully locked in.
Tsuji Brewing highlights hop season and a practical taproom lineup
Tsuji Brewing, a brewpub in Misumicho, Chigasaki, Kanagawa, posted an Instagram update about the approach of hop harvest season in early July. The brewery shared a look at its planter-based hop patch, noting that cones are finally starting to appear and that it has become the kind of scene one could stare at for hours with a craft beer in hand.
The post also says the team is still considering whether it can brew a fresh hop beer this year, while working through recipe ideas. It is a straightforward snapshot of a brewery adjusting its plans to the season.
For the taproom, the brewery points to a few specific beers. The first recommendation is `Kiwi IPA`, described as having reached a nice stage of maturity. Since hot weather is setting in, the post suggests starting with a fruit beer, then shifting to `Smoked Ale` for a change of pace, and finishing with either `Double IPA` or `English Pale Ale`.
Tsuji Brewing also mentions a `Beer Flight` set that lets guests try all four styles in one order. That makes the taproom a convenient stop for drinkers who want to compare different beer profiles without committing to full pours of each one.
The taproom is scheduled to open at 4:00 p.m. on Wednesday, July 8. In the Tsujido-Chigasaki area, it is a compact but seasonally relevant lineup for anyone looking to pair summer heat with hop-season timing.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's story is Tsuji Brewing in Chigasaki, and they're basically serving the feeling that hop harvest season is right around the corner.
MugiWait, harvest season vibes are a thing you can drink now? That sounds unfairly tempting already!
Hop BroIt gets better: their planter hop yard out front is starting to fill in again, so you can sip in the taproom and stare at the hops like a proper beer nerd.
MugiWhoa, but what is fresh hop brewing exactly? I always picture hops as dried little green things!
Hop BroThat's the fun part. With fresh-picked hops, you use them right after harvest, so the aroma feels greener, brighter, and more alive than the dried version.
MugiI need that comparison flight immediately. So for July 8, is Kiwi IPA the right first move?
Hop BroVery much. They suggest starting with the matured Kiwi IPA, switching gears with Smoked Ale, then closing with Double IPA or English Pale Ale for a full flavor relay.
MugiSmoked Ale sounds intense. Is smoky beer just a pint where bacon kicks down the door?
Hop BroClose in spirit, not in method. That smoke usually comes from the malt, and if you want the easy route, the Beer Flight set lets you try all four styles in smaller pours.
MugiThat is dangerously convenient. Even if the heat makes walking miserable, you just push through the heavy door and your reward is waiting?
Hop BroExactly. At 4:00 p.m. on Wednesday, July 8 in Chigasaki, they've already built the perfect excuse to go drink, so my first pint plan is fully locked in.
