Citraba Koenji adds new taps from Shiga Kogen Beer and Baird Beer
Craft Beer Sakaba Citraba in Koenji announced two new beers on tap in a June 5 post. The lineup pairs a light, dry beer from Shiga Kogen Beer with a hop-forward imperial IPA from Baird Beer, alongside the shop's lunch and happy-hour details.
Hop BroLet’s talk about Citraba Koenji today. They just tapped two new guest beers at once, one from Shiga Kogen and one from Baird, and that is exactly the kind of move that gets day drinkers moving.
MugiWait, two fresh taps at the same time? I’m already interested! And Shiga Kogen and Baird sound like totally different moods, right?
Hop BroExactly, that contrast is the fun part. One is Shiga Kogen Beer’s Baby Blonde Miyama, made with estate-grown sake rice, so it keeps a gentle sweetness but finishes dry and crisp.
MugiWhoa, beer with sake rice? What is that supposed to taste like? Does it go full-on rice mode like sake?
Hop BroNot quite. It is more about soft sweetness and lift than a loud rice flavor, and it helps the beer stay refreshing while still feeling satisfying.
MugiOkay, I get it! So it is the kind of beer you can really crush on a hot day. Dry and refreshing sounds perfect for the first pint.
Hop BroThen the other one is Baird Beer’s Suruga Bay Imperial IPA. It uses whole-flower fresh-hop cones, gets dry-hopped twice, and is krausened at kegging, so the hop character comes in like a full parade.
MugiHold on, double dry hopping and krausening? Those sound less like beer terms and more like a wizard casting combo attacks.
Hop BroFair reaction. Dry hopping adds aroma after fermentation, and krausening means adding young beer back in for extra snap and aroma. That is why this IPA hits hard on bitterness, flavor, and nose.
MugiSo one beer is elegant and the other is a total beast. And Citraba also has the thick-cut tonteki set, right? I could do lunch with the blonde, then level up later with the IPA.
Hop BroOn weekdays they also run 200 yen off pints from 4:00 to 6:00 p.m., plus lemon sours for 390 yen, so it works for a quick early stop too. Add in the June 7 Shitoran event and it becomes a place worth tracking.
MugiThat settles it. I want to start with Baby Blonde Miyama for the crisp entry, then finish with Suruga Bay and get steamrolled by hops in the best possible way. I am ready to go to Koenji now.
Craft Beer Sakaba Citraba Koenji announced two new guest beers in its June 5 Instagram post. The bar opens from noon, making it an easy stop for lunch, an early pint, or a relaxed session in Koenji.
New taps
- Shiga Kogen Beer, "Baby Blonde Miyama"
Brewed with home-grown sake rice, this beer is described as gently sweet up front, then dry and refreshing on the finish.
- Baird Beer, "Suruga Bay Imperial IPA"
Double dry-hopped with whole-flower hops, then handled to keep the hop character deep and vivid. It is positioned as a bold IPA with strong bitterness, aroma, and flavor.
The post also highlights the day's lunch special, a thick-cut tonteki set meal, which reflects Citraba's easygoing food-and-beer format. This is a place where beer fans can come for the taps and still stay for a proper meal.
Weekday happy hour adds another reason to stop by: from 16:00 to 18:00, pint sizes are 200 yen off, and all lemon sours are served for 390 yen. That makes the bar flexible for after-work drinks, a first round before dinner, or a food-first visit.
The same post also mentions the sixth Citran event on June 7. For drinkers following guest taps in Koenji, Citraba remains a dependable bar to watch.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroLet’s talk about Citraba Koenji today. They just tapped two new guest beers at once, one from Shiga Kogen and one from Baird, and that is exactly the kind of move that gets day drinkers moving.
MugiWait, two fresh taps at the same time? I’m already interested! And Shiga Kogen and Baird sound like totally different moods, right?
Hop BroExactly, that contrast is the fun part. One is Shiga Kogen Beer’s Baby Blonde Miyama, made with estate-grown sake rice, so it keeps a gentle sweetness but finishes dry and crisp.
MugiWhoa, beer with sake rice? What is that supposed to taste like? Does it go full-on rice mode like sake?
Hop BroNot quite. It is more about soft sweetness and lift than a loud rice flavor, and it helps the beer stay refreshing while still feeling satisfying.
MugiOkay, I get it! So it is the kind of beer you can really crush on a hot day. Dry and refreshing sounds perfect for the first pint.
Hop BroThen the other one is Baird Beer’s Suruga Bay Imperial IPA. It uses whole-flower fresh-hop cones, gets dry-hopped twice, and is krausened at kegging, so the hop character comes in like a full parade.
MugiHold on, double dry hopping and krausening? Those sound less like beer terms and more like a wizard casting combo attacks.
Hop BroFair reaction. Dry hopping adds aroma after fermentation, and krausening means adding young beer back in for extra snap and aroma. That is why this IPA hits hard on bitterness, flavor, and nose.
MugiSo one beer is elegant and the other is a total beast. And Citraba also has the thick-cut tonteki set, right? I could do lunch with the blonde, then level up later with the IPA.
Hop BroOn weekdays they also run 200 yen off pints from 4:00 to 6:00 p.m., plus lemon sours for 390 yen, so it works for a quick early stop too. Add in the June 7 Shitoran event and it becomes a place worth tracking.
MugiThat settles it. I want to start with Baby Blonde Miyama for the crisp entry, then finish with Suruga Bay and get steamrolled by hops in the best possible way. I am ready to go to Koenji now.
