Beer House Lupurin taps its own brewery's wooden-cask fermented beverage Chardonnay on draft
On April 15, at the Ginza beer pub Beer House Lupurin, a keg of brasserie LUPURON's "Wooden-cask Fermented Beverage Chardonnay" was tapped on draft. It is a drink that aims for something between beer and wine by focusing on wooden casks and wild yeast.
Hop BroAt Beer House Lupurin in Ginza, brasserie LUPURON's "Wooden-cask Fermented Beverage Chardonnay" was tapped on draft on April 15.
MugiWait, isn't Chardonnay wine? I'm surprised a beer place would serve something like that!
Hop BroThat's what's interesting: it uses wild yeast that lives on grapes and is fermented in a 600-liter cedar cask.
MugiWild yeast? What is that? It's not like it just pops out of the shop's fridge, right?
Hop BroNo, no. It means fermentation using yeast in the air and on the grape skins, and the expression changes a little each time. In other words, the fun is that it's not reproducible.
MugiOhhh! And the wooden cask suddenly gives it this air of craftsmanship.
Hop BroExactly. It's made in a cask built by a craftsman from the Wooden Cask Craftsmen Revival Project, and the idea is to aim for something between beer and wine in place of a foudre.
MugiA foudre again! What is that, some mysterious vessel that suddenly appeared?
Hop BroA foudre is a large wooden fermentation vat, right? This time, the point is that they've replaced that role in a very Japanese way with a cedar cask.
MugiAnd Lupurin has also been looking at barrel-made soy sauce, miso, heshiko, and sake. It really feels like a fermentation lover's shop!
Hop BroGetting to encounter something like this in Ginza is pretty luxurious. It's a draft with real buzz, and now I already want to go drink.
MugiYeah, this is definitely intriguing! I want to go after the first drink in Ginza too and taste it right now!
A New Draft Born from Wooden Casks
At Beer House Lupurin, on the third floor of the Urano Building in Ginza 6-chome, Tokyo, a keg of brasserie LUPURON's "Wooden-cask Fermented Beverage Chardonnay" was tapped on draft on April 15. The post announced that it had started being served at the shop ahead of the official release.
The defining feature of this drink is that it makes use of wild yeast that naturally adheres to grapes and is fermented in a 600-liter cedar cask. Using a cask crafted by a craftsman from the Wooden Cask Craftsmen Revival Project, the concept is to create a drink "between wine and beer" in place of a foudre.
A Shop Built on a Sensibility for Fermentation
The post also touched on the background of Beer House Lupurin's past introductions of barrel-made soy sauce, miso, heshiko, and sake. The reason given is not simple nostalgia, but an appreciation for the one-of-a-kind flavors that cannot be reproduced and for the fascination of fermentation created by microorganisms.
As a beer pub, the shop is a place with a clear reason for beer lovers to visit. This latest tapping reflects that attitude directly in one drink. If you're looking for craft beer on draft in Ginza, it's worth watching not only the standard taps but also whether experimental fermented drinks like this appear.
Why It Is Worth Tasting in Ginza
Beer House Lupurin, while located in the calm setting of Ginza, stands out for its clear focus on fermentation and ingredients. This time, with a new house-brewed release connected on keg, the shop's individuality comes through even more strongly. A drink combining a wooden cask, wild yeast, and Chardonnay evokes the broadening of fermentation expression taking place around craft beer.
For anyone who wants a talk-worthy draft from the first drink in Ginza, this is an opening worth checking.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Beer House Lupurin in Ginza, brasserie LUPURON's "Wooden-cask Fermented Beverage Chardonnay" was tapped on draft on April 15.
MugiWait, isn't Chardonnay wine? I'm surprised a beer place would serve something like that!
Hop BroThat's what's interesting: it uses wild yeast that lives on grapes and is fermented in a 600-liter cedar cask.
MugiWild yeast? What is that? It's not like it just pops out of the shop's fridge, right?
Hop BroNo, no. It means fermentation using yeast in the air and on the grape skins, and the expression changes a little each time. In other words, the fun is that it's not reproducible.
MugiOhhh! And the wooden cask suddenly gives it this air of craftsmanship.
Hop BroExactly. It's made in a cask built by a craftsman from the Wooden Cask Craftsmen Revival Project, and the idea is to aim for something between beer and wine in place of a foudre.
MugiA foudre again! What is that, some mysterious vessel that suddenly appeared?
Hop BroA foudre is a large wooden fermentation vat, right? This time, the point is that they've replaced that role in a very Japanese way with a cedar cask.
MugiAnd Lupurin has also been looking at barrel-made soy sauce, miso, heshiko, and sake. It really feels like a fermentation lover's shop!
Hop BroGetting to encounter something like this in Ginza is pretty luxurious. It's a draft with real buzz, and now I already want to go drink.
MugiYeah, this is definitely intriguing! I want to go after the first drink in Ginza too and taste it right now!
