And Beer in Koenji Holds an "Oyster Stout Fair," Debuts a New Kesennuma Oyster Release
At the brewpub "And Beer" in Koenji, Tokyo, the "Oyster Stout Fair" will be held from March 25 to 29. During the event, the signature seasonal brew "Kesennuma Oyster Stout" will be tapped, and the lineup will be all about oysters, from oyster curry and dinner dishes to desserts made for pairing.
Hop BroA fair is kicking off at And Beer, the brewpub in northern Koenji. For five days from 3/25 (Wed) to 3/29 (Sun), it’s one of those events that pulls in both oyster lovers and beer lovers at once.
MugiWait, so it’s not just the beer, the whole shop goes into oyster mode? An all-oyster event is a little beyond what I imagined!
Hop BroThe star is the ever-popular Kesennuma Oyster Stout. It’s brewed with oysters from Kesennuma in Miyagi, and this year it uses oysters from Yamayosuisan.
MugiWhat! They put oysters into beer? Even if you say mineral notes, I still can’t quite picture the flavor!
Hop BroRoughly speaking, it’s the stout’s roasty character layered with the umami and slight salinity from the oysters. When the sea-like nuance comes through, it becomes strangely appetizing even though it’s a dark beer.
MugiOhh! I usually think of dark beer as heavy, but if it carries sea umami, I’d want to drink it right away!
Hop BroAnd what makes And Beer stand out is the food. They’re serving oyster biryani and oyster curry on a daily rotation. Going back and forth between beer and curry keeps your mouth busy the whole time, in a good way.
MugiAn oyster dish at a place known for curry? That’s almost unfair. Just hearing daily-changing menu makes me want to go every day!
Hop BroThere’s also a pairing dessert made to go with the Oyster Stout, and for dinner they’ll have oyster dishes from Kesennuma and the Setouchi region. When a brewpub gets serious about a theme, this is the kind of cohesion you get.
MugiNice! Hearing limited quantity makes it even more tempting! I can’t wait until the weekend, so I might just go early, drink, eat, and fall into an oyster rabbit hole!
Hop BroExactly. For seasonal events like this, going early is the right call. With a pint full of oyster flavor in hand, plus curry and dessert, you’d basically be winning spring in Koenji.
MugiDeal! I’ll take the Oyster Stout, and Hop-bro can handle the curry. Let’s all toast at the end and savor every last bit of oyster aftertaste!
The brewpub And Beer in northern Koenji announced its annual spring event, the "Oyster Stout Fair." The run is 3/25 (Wed) to 3/29 (Sun). It is a seasonal event that feels true to the shop, where beer and food can be enjoyed as one integrated experience.
This time’s centerpiece is the ever-popular Kesennuma Oyster Stout. According to the post, it is brewed using oysters from Kesennuma, Miyagi Prefecture, and this year’s oysters come from Yamayosuisan (@yamayosuisan). Expect a seasonal depth where the stout’s roasted character overlaps with the mineral notes from the oysters.
In addition, oyster biryani and curry will be offered on a different one each day during the event. Since And Beer is known as a shop strong in curry, this is a setup that makes going back and forth between beer and food especially fun. There will also be desserts matched to the Oyster Stout, along with oyster dishes from Kesennuma and the Setouchi area for dinner service.
Building an entire theme around not just limited beers on tap but also the food is something only a brewpub with its own brewing equipment can do. All items are said to be limited in quantity, so if you want in, an early visit seems like the best move.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA fair is kicking off at And Beer, the brewpub in northern Koenji. For five days from 3/25 (Wed) to 3/29 (Sun), it’s one of those events that pulls in both oyster lovers and beer lovers at once.
MugiWait, so it’s not just the beer, the whole shop goes into oyster mode? An all-oyster event is a little beyond what I imagined!
Hop BroThe star is the ever-popular Kesennuma Oyster Stout. It’s brewed with oysters from Kesennuma in Miyagi, and this year it uses oysters from Yamayosuisan.
MugiWhat! They put oysters into beer? Even if you say mineral notes, I still can’t quite picture the flavor!
Hop BroRoughly speaking, it’s the stout’s roasty character layered with the umami and slight salinity from the oysters. When the sea-like nuance comes through, it becomes strangely appetizing even though it’s a dark beer.
MugiOhh! I usually think of dark beer as heavy, but if it carries sea umami, I’d want to drink it right away!
Hop BroAnd what makes And Beer stand out is the food. They’re serving oyster biryani and oyster curry on a daily rotation. Going back and forth between beer and curry keeps your mouth busy the whole time, in a good way.
MugiAn oyster dish at a place known for curry? That’s almost unfair. Just hearing daily-changing menu makes me want to go every day!
Hop BroThere’s also a pairing dessert made to go with the Oyster Stout, and for dinner they’ll have oyster dishes from Kesennuma and the Setouchi region. When a brewpub gets serious about a theme, this is the kind of cohesion you get.
MugiNice! Hearing limited quantity makes it even more tempting! I can’t wait until the weekend, so I might just go early, drink, eat, and fall into an oyster rabbit hole!
Hop BroExactly. For seasonal events like this, going early is the right call. With a pint full of oyster flavor in hand, plus curry and dessert, you’d basically be winning spring in Koenji.
MugiDeal! I’ll take the Oyster Stout, and Hop-bro can handle the curry. Let’s all toast at the end and savor every last bit of oyster aftertaste!
