New VERTERE Arrivals at Sekimachi Cellar, Four Beers Including an Inkhorn Collab Arrive
Tokyo's Nerima beer pub Sekimachi Cellar announced VERTERE's new arrivals on Instagram. The lineup includes four beers, including the limited collaboration "Viburnum" with Inkhorn Brewing, spanning sour, Hazy IPA, DIPA, and coffee stout.
Hop BroSekimachi Cellar has new VERTERE arrivals. This time, it looks like they brought in a pretty adventurous four-beer lineup, including a limited collab with Inkhorn Brewing.
MugiWhoa! Four beers? Just hearing there’s one limited collaboration is enough to make me stop dead in front of the shelf!
Hop BroThe star is definitely Viburnum. It’s a sour ale that combines boysenberry fruit character with white chocolate, and it also comes in at a very approachable ABV of 6.0%.
MugiWhat even is that? A sour ale with white chocolate? My brain can’t tell if this is dessert or beer!
Hop BroA sour is a style meant to enjoy acidity, so the first thing you get is that bright berry tartness. Then the white-chocolate-like creaminess comes in, so it stays crisp as a beer instead of turning cloying. That contrast is what makes it interesting.
MugiNice! Then I’m curious about Passiflora too. A Hazy IPA sounds like it’d be soft and juicy!
Hop BroExactly. Passiflora has a tropical aroma and a soft mouthfeel as its main appeal. And Magnolia is a DIPA with citrus and pineapple notes coming through strongly from Idaho 7 and El Dorado.
MugiWhoa, that sounds like it hits you with aroma! But DIPA sounds strong... ABV 8.0% is the kind of thing that makes you brace yourself, right?
Hop BroThat depends on how you drink it. Magnolia puts the hop aroma front and center, and with an IBU of 15, the bitterness is not as heavy as you might expect. If you take your time with it, the layers of aroma really open up.
MugiMakes sense. I want to finish with Coffea! Hearing that it uses beans roasted by Gotta Coffee in Okutama makes me think I could keep going all night with that coffee stout!
Hop BroExactly. It balances roasty character and smoothness, which is why Sekimachi Cellar is so fun: you can compare sourness, hops, and roast all at once. This is definitely one we’d have to go drink together.
Tokyo's Sekimachi Cellar, a beer pub in Sekimachi-Higashi, Nerima Ward, Tokyo, is introducing VERTERE's newly arrived beers. In its post, it announced that four bottles from VERTERE, the brewery known for Okutama, had arrived, including one limited collaboration.
Incoming lineup
- Viburnum
- Limited collaboration beer with Inkhorn Brewing
- Boysenberry Sour w/ White Chocolate
- ABV 6.0%
- Passiflora
- Hazy IPA
- ABV 7.0%
- IBU 19
- Magnolia
- DIPA
- ABV 8.0%
- IBU 15
- Coffea
- Coffee Stout
- ABV 7.5%
- IBU 11
The one that especially stands out is Viburnum. This sour ale combines the fruitiness of boysenberry with white chocolate, and the post highlights its vivid berry acidity and the creamy nuance that lingers in the finish. It has a dessert-like direction, yet it is also designed to be easy to keep drinking, which is part of what makes it interesting.
Passiflora is a Hazy IPA with a tropical aroma and a soft mouthfeel, while Magnolia is a DIPA that leans hard into citrus and pineapple notes derived from Idaho 7 and El Dorado. Both are beers for people who want to really enjoy hop aroma.
Coffea is a coffee stout brewed with beans roasted by Gotta Coffee in Okutama. It balances roasty character and a smooth drinking feel, making it a must-try for fans of dark beers.
Sekimachi Cellar is a beer pub in Sekimachi-Higashi, Nerima Ward, Tokyo. In addition to the fun of chasing new taps, its appeal is that you can check out information on limited collaborations and distinctive arrivals like these. This time, the lineup showcases the breadth of VERTERE's expression all at once, making it a perfect arrival for anyone who wants to compare acidity, hops, and roast.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSekimachi Cellar has new VERTERE arrivals. This time, it looks like they brought in a pretty adventurous four-beer lineup, including a limited collab with Inkhorn Brewing.
MugiWhoa! Four beers? Just hearing there’s one limited collaboration is enough to make me stop dead in front of the shelf!
Hop BroThe star is definitely Viburnum. It’s a sour ale that combines boysenberry fruit character with white chocolate, and it also comes in at a very approachable ABV of 6.0%.
MugiWhat even is that? A sour ale with white chocolate? My brain can’t tell if this is dessert or beer!
Hop BroA sour is a style meant to enjoy acidity, so the first thing you get is that bright berry tartness. Then the white-chocolate-like creaminess comes in, so it stays crisp as a beer instead of turning cloying. That contrast is what makes it interesting.
MugiNice! Then I’m curious about Passiflora too. A Hazy IPA sounds like it’d be soft and juicy!
Hop BroExactly. Passiflora has a tropical aroma and a soft mouthfeel as its main appeal. And Magnolia is a DIPA with citrus and pineapple notes coming through strongly from Idaho 7 and El Dorado.
MugiWhoa, that sounds like it hits you with aroma! But DIPA sounds strong... ABV 8.0% is the kind of thing that makes you brace yourself, right?
Hop BroThat depends on how you drink it. Magnolia puts the hop aroma front and center, and with an IBU of 15, the bitterness is not as heavy as you might expect. If you take your time with it, the layers of aroma really open up.
MugiMakes sense. I want to finish with Coffea! Hearing that it uses beans roasted by Gotta Coffee in Okutama makes me think I could keep going all night with that coffee stout!
Hop BroExactly. It balances roasty character and smoothness, which is why Sekimachi Cellar is so fun: you can compare sourness, hops, and roast all at once. This is definitely one we’d have to go drink together.
