Chuo Line Beer Works to Serve And Beer’s Hazy IPA from Koenji Starting March 19
Chuo Line Beer Works in Koganei, Tokyo, announced a new guest beer in an Instagram post at 6:56 p.m. on March 21. The beer being served from March 19 is “Kiri no Machi ~Ki~” (Piney Hazy IPA / ABV 6.0%) by And Beer in Koenji. Attention is being drawn to its character derived from domestic hops.
Hop BroToday’s highlight is the guest keg that went on tap at Chuo Line Beer Works from March 19: Kiri no Machi ~Ki~.
MugiWhoa! The name sounds poetic! Which brewery is it from? I think I’ve heard of And Beer before!
Hop BroIt’s from And Beer in Koenji, and the style is Piney Hazy IPA with an ABV of 6.0%, which is a really nice setup.
MugiWhat! Does “piney” mean pine? And “dry hop” just suddenly turned into a science class?!
Hop BroSimply put, dry hopping means adding hops after fermentation to bring out aroma, and the technique aims more for aroma than bitterness.
MugiI see! So that “quiet but powerful pine resin character” means a forest-like aroma that gently rises up? It feels like a beer you drink the forest!
Hop BroThat’s a great way to put it! And it uses hops from Kobayashi Farm in Hokuto, Yamanashi, with the selling point being the balance between a vibrant aroma and a smooth drinking texture.
MugiSo Chuo Line Beer Works doesn’t only serve its own beers. Connecting through Chuo Line culture really feels like a story that starts at the station!
Hop BroExactly. With a former station employee as brewer, the concept is to bridge the city and the brewery. Guest kegs turn over quickly, so checking the latest posts before you go is a must.
MugiGot it! I’m checking the business-day calendar tonight and want to go raise a glass of Koenji’s mist with Hop-nii-san!
Chuo Line Beer Works introduced And Beer’s (Koenji) “Kiri no Machi ~Ki~” as a new guest beer on tap from March 19 in an Instagram post.
According to the post, the style is Piney Hazy IPA, and the alcohol content is 6.0%. It uses hops from Kobayashi Farm in Hokuto, Yamanashi Prefecture for dry hopping, and is said to feature a “quiet but powerful pine resin character” along with a smooth drinking texture. It is a beer to enjoy for its balance of vibrant aroma and a soft mouthfeel.
Chuo Line Beer Works is a brewery that has expanded its connection with the local community, starting from an effort to grow hops by people along the Chuo Line and station staff. On its official website, it promotes the concept of “bridging the city with beer that began at the station,” highlighting brewing by a former station employee turned brewer and the operation of a taproom as a place for local exchange.
In addition to its own brewed beers, one of the brewery’s attractions is that it also offers a diverse selection of guest beers, including those from along the Chuo Line and the Tama area. This new tap from And Beer is a selection that fits the brewery’s style of enjoying craft beer in the context of Chuo Line culture.
Guest kegs often rotate quickly, so anyone interested would do well to check the business-day calendar and the latest posts before stopping by.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s highlight is the guest keg that went on tap at Chuo Line Beer Works from March 19: Kiri no Machi ~Ki~.
MugiWhoa! The name sounds poetic! Which brewery is it from? I think I’ve heard of And Beer before!
Hop BroIt’s from And Beer in Koenji, and the style is Piney Hazy IPA with an ABV of 6.0%, which is a really nice setup.
MugiWhat! Does “piney” mean pine? And “dry hop” just suddenly turned into a science class?!
Hop BroSimply put, dry hopping means adding hops after fermentation to bring out aroma, and the technique aims more for aroma than bitterness.
MugiI see! So that “quiet but powerful pine resin character” means a forest-like aroma that gently rises up? It feels like a beer you drink the forest!
Hop BroThat’s a great way to put it! And it uses hops from Kobayashi Farm in Hokuto, Yamanashi, with the selling point being the balance between a vibrant aroma and a smooth drinking texture.
MugiSo Chuo Line Beer Works doesn’t only serve its own beers. Connecting through Chuo Line culture really feels like a story that starts at the station!
Hop BroExactly. With a former station employee as brewer, the concept is to bridge the city and the brewery. Guest kegs turn over quickly, so checking the latest posts before you go is a must.
MugiGot it! I’m checking the business-day calendar tonight and want to go raise a glass of Koenji’s mist with Hop-nii-san!
