In a daze Brewing & Taproom Releases April 9 Tap List: 7 Beers from Local Rice IPA to Sakura Brew
In a daze Brewing & Taproom in Ina City, Nagano Prefecture, released its April 9 tap list. The lineup features seven beers made with local rice, salt, cherry blossoms, Takato-grown sakura, lemon, and more, putting it squarely in tune with spring in the Ina Valley.
Hop BroToday it's the tap list from In a daze Brewing & Taproom in Ina City, Nagano Prefecture. It was released on April 9, and it features seven beers that fit springtime Ina Valley perfectly.
MugiWhat, seven kinds? Using local rice and even cherry blossoms sounds like a full-on spring feast!
Hop BroThe star here is definitely Gonbei IPA. It uses local rice, and the interesting part is how its IPA-style hop character is layered over the crisp outline that comes from the rice.
MugiWhat changes when you add rice? And now you're talking about a crisp outline like some kind of pro!
Hop BroSimply put, it often makes the mouthfeel lighter and easier to drink. And when you add something like Sanshu IPA with a salt accent, it really sharpens the flavor.
MugiSalt sharpens it? Then Sanshu IPA is the kind of beer you'd want to drink by the seaside!
Hop BroAnd this time there is also a beer like HAZY DAZE Sakura, which uses Takato cherry blossoms. It comes together with a finish that evokes the fragrance of sakura, so it pairs beautifully with Ina's spring scenery.
MugiWow, drinking that while looking at the cherry blossoms from the shop bench would be amazing. Just hearing spring in the Ina Valley already makes me feel light and floaty.
Hop BroFans of stout will probably be curious about Coconut Anpan Stout too. The combination of coconut and anpan is bold, but when the sweet, toasty notes overlap, it surprisingly works.
MugiA stout with anpan in it!? That's way too free-spirited! Sweet, toasty notes overlapping sounds like a dessert dream!
Hop BroThe food is good too. There is house-made beer-yeast pizza, plus mini salads, pickles, and donuts, so it's the kind of place where beer is the main event but you also want to stay a while.
MugiI completely want to go! I'd love to make beer the star and compare all seven styles a little at a time.
Hop BroThen let's use today's April 9 pour as our cue and start taking it easy in springtime Ina. The hop bite and the sakura aroma are both things you'd want to enjoy together.
MugiYeah, just reading this already made my throat want a beer! I want to toast right now!
On April 9, In a daze Brewing & Taproom released its tap list for its 11:30 a.m. to 5:00 p.m. business hours. Cherry blossoms are now at their best in the Ina Valley, and it looks like it will be a day when you can feel the changing season even from the shop's bench seats.
This lineup includes seven beers. They are Gonbei IPA, made with local rice; Sanshu IPA, accented with salt; Ina Biyori Pale Ale; Coconut Anpan Stout, which combines coconut and anpan; HAZY DAZE Sakura, made with Takato cherry blossoms; the brisk HAZY DAZE POWDER DAY; and Kurashi Session Ale, with lemon notes. While there are two IPA variants, the selection also includes a stout, a pale ale, and a session ale, making for a lineup that lets you enjoy not only the character of the hops but also the expression of the malt and adjuncts.
Food is centered on the house-made beer-yeast pizza, along with mini salads, house-made pickles, and a variety of donuts. The shop's appeal is probably that you can make beer the star and then linger comfortably with a few light bites in between. In springtime Ina, this is a lineup you'll want to sip alongside tap pours made with local ingredients and seasonal produce.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday it's the tap list from In a daze Brewing & Taproom in Ina City, Nagano Prefecture. It was released on April 9, and it features seven beers that fit springtime Ina Valley perfectly.
MugiWhat, seven kinds? Using local rice and even cherry blossoms sounds like a full-on spring feast!
Hop BroThe star here is definitely Gonbei IPA. It uses local rice, and the interesting part is how its IPA-style hop character is layered over the crisp outline that comes from the rice.
MugiWhat changes when you add rice? And now you're talking about a crisp outline like some kind of pro!
Hop BroSimply put, it often makes the mouthfeel lighter and easier to drink. And when you add something like Sanshu IPA with a salt accent, it really sharpens the flavor.
MugiSalt sharpens it? Then Sanshu IPA is the kind of beer you'd want to drink by the seaside!
Hop BroAnd this time there is also a beer like HAZY DAZE Sakura, which uses Takato cherry blossoms. It comes together with a finish that evokes the fragrance of sakura, so it pairs beautifully with Ina's spring scenery.
MugiWow, drinking that while looking at the cherry blossoms from the shop bench would be amazing. Just hearing spring in the Ina Valley already makes me feel light and floaty.
Hop BroFans of stout will probably be curious about Coconut Anpan Stout too. The combination of coconut and anpan is bold, but when the sweet, toasty notes overlap, it surprisingly works.
MugiA stout with anpan in it!? That's way too free-spirited! Sweet, toasty notes overlapping sounds like a dessert dream!
Hop BroThe food is good too. There is house-made beer-yeast pizza, plus mini salads, pickles, and donuts, so it's the kind of place where beer is the main event but you also want to stay a while.
MugiI completely want to go! I'd love to make beer the star and compare all seven styles a little at a time.
Hop BroThen let's use today's April 9 pour as our cue and start taking it easy in springtime Ina. The hop bite and the sakura aroma are both things you'd want to enjoy together.
MugiYeah, just reading this already made my throat want a beer! I want to toast right now!
