NAMACHA'n Stand Kitaikebukuro taps ISEKADO × NAMACHA'n 'Nama Kaku Smoked Oyster Stout'
At the brewpub "NAMACHA'n Stand Kitaikebukuro" in Kitaikebukuro, ISEKADO × NAMACHA'n Brewing's "Nama Kaku Smoked Oyster Stout" has been tapped. The shop is currently pouring four dark beers, and the lineup is designed to be enjoyed alongside smoked snacks.
Hop BroAt NAMACHA'n Stand Kitaikebukuro in Kitaikebukuro, ISEKADO × NAMACHA'n Brewing's "Nama Kaku Smoked Oyster Stout" has been tapped. For dark-beer fans, this is a pretty exciting topic.
MugiWait, the name Smoked Oyster Stout already has too much going on. Oysters? Smoked? Beer? What even is it?
Hop BroThe thing is, it uses house-made smoked malt and oyster shells from the Ise-Shima region, layering smoked aroma with a subtle maritime note. And because oats make the mouthfeel smooth, it's much easier to drink than it looks.
MugiOats, like the breakfast stuff? I'm a little confused why that makes beer feel smooth!
Hop BroExactly. Oats are a grain used alongside malt, and they help give liquids a thicker, softer texture. So even in a stout with strong roasted notes, the whole beer comes together without feeling sharp-edged.
MugiWow! And they have four dark-beer taps inside, right? That sounds like diving into a black sea!
Hop BroIt's exactly the kind of lineup you want for a tasting, with FEEL THE 4TH, barrel-aged "Dark Father," and "ESPRESSO STOUT" all on tap. Some are limited to just one keg, so it really has that once-in-a-lifetime feel.
MugiBarrel-aged means they let it sit in a cask, right? That suddenly makes it feel like a grown-up beer!
Hop BroExactly. Wooden-cask aging gives the aroma more depth, and since the Third Brewery also makes beer cocktails and coffee beers, the lineup in Kitaikebukuro is pretty adventurous. Pair that with smoked snacks, and the aromatic synergy should really come through.
MugiIf I can drink from 4 p.m. on weekdays and from noon on weekends and holidays, then I pretty much have to go! I'm in the mood for smoked snacks with dark beer today!
A Pint of Dark Beer Gathered in Kitaikebukuro
NAMACHA'n Stand Kitaikebukuro is a brewpub and bottle shop attached to NAMACHA'n Brewing's Third Brewery. Located a five-minute walk from Kitaikebukuro Station, it has five counter seats, two barrel tables, and a standing counter, letting you enjoy freshly brewed NAMACHA'n beers and smoked food on the spot or as takeaway. At the Third Brewery, they mainly brew a slightly more relaxed, "adult" style of beer, including barrel-aged beers matured in wooden casks, beer cocktails, and coffee beers.
In this post, the collaboration beer from ISEKADO × NAMACHA'n Brewing, "Nama Kaku Smoked Oyster Stout," which won a gold medal and a trophy award at IBA2024, has been tapped. Using house-made smoked malt and oyster shells from the Ise-Shima region, it combines a smooth oats-derived mouthfeel with a firm smoked aroma, a subtle briny note, and layers of toasted roast character and fruity esters.
Alongside it, the shop is also introducing a four-tap dark-beer lineup:
- FEEL THE 4TH
- Dark Father (barrel-aged ver.)
- Nama Kaku Smoked Oyster Stout
- ESPRESSO STOUT
They note that some of the beers are limited to a single keg, and some labels can only be drunk in Kitaikebukuro, making this a lineup well suited to days when you want to compare dark styles all at once.
Weekdays: 4:00 p.m. to 11:00 p.m.; weekends and holidays: 12:00 p.m. to 10:00 p.m. It is the kind of place where you can take your time with dark beer while pairing it with smoked snacks.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt NAMACHA'n Stand Kitaikebukuro in Kitaikebukuro, ISEKADO × NAMACHA'n Brewing's "Nama Kaku Smoked Oyster Stout" has been tapped. For dark-beer fans, this is a pretty exciting topic.
MugiWait, the name Smoked Oyster Stout already has too much going on. Oysters? Smoked? Beer? What even is it?
Hop BroThe thing is, it uses house-made smoked malt and oyster shells from the Ise-Shima region, layering smoked aroma with a subtle maritime note. And because oats make the mouthfeel smooth, it's much easier to drink than it looks.
MugiOats, like the breakfast stuff? I'm a little confused why that makes beer feel smooth!
Hop BroExactly. Oats are a grain used alongside malt, and they help give liquids a thicker, softer texture. So even in a stout with strong roasted notes, the whole beer comes together without feeling sharp-edged.
MugiWow! And they have four dark-beer taps inside, right? That sounds like diving into a black sea!
Hop BroIt's exactly the kind of lineup you want for a tasting, with FEEL THE 4TH, barrel-aged "Dark Father," and "ESPRESSO STOUT" all on tap. Some are limited to just one keg, so it really has that once-in-a-lifetime feel.
MugiBarrel-aged means they let it sit in a cask, right? That suddenly makes it feel like a grown-up beer!
Hop BroExactly. Wooden-cask aging gives the aroma more depth, and since the Third Brewery also makes beer cocktails and coffee beers, the lineup in Kitaikebukuro is pretty adventurous. Pair that with smoked snacks, and the aromatic synergy should really come through.
MugiIf I can drink from 4 p.m. on weekdays and from noon on weekends and holidays, then I pretty much have to go! I'm in the mood for smoked snacks with dark beer today!
