Extra Hop in Oita taps DevilCraft limited IPA and Kirizumi ESB
At craft beer Extra Hop in Chuo-machi, Oita City, bar service has shifted to Wednesday through Saturday from September. The post highlights three newly connected kegs, including a limited IPA from DevilCraft and Kirizumi's ESB.
Hop BroI’ve got a good one today: craft beer Extra Hop in Oita shifted its bar days to Wednesday through Saturday in September, and two of the three freshly tapped kegs are a DevilCraft limited IPA and a Kirizumi ESB.
MugiWait, Wednesday to Saturday means it’s suddenly way easier to plan a post-work beer run, right?!
Hop BroExactly. It’s also in central Oita near the station area, so it really feels set up for an after-work pint without any detour drama.
MugiBut hang on, Kirizumi’s ESB sounds like a secret code. Is that beer language trying to bully me again?!
Hop BroESB means Extra Special Bitter. It’s not just about bitterness, though. Think British-style ale with malt sweetness and a fuller, cozy body.
MugiWhoa, malt sweetness and depth from something called Bitter? That name is doing a lot of aggressive marketing.
Hop BroThat contrast is the fun part. The DevilCraft limited IPA is reaching the later stage where the hop profile settles and the aroma and bitterness start feeling more integrated.
MugiWhat is that, beer aging into wisdom?! Drinking for condition sounds extremely pro, and I kind of want to say it with a serious face.
Hop BroYou absolutely can. And with IPA and ESB side by side, you get contrasting beer styles that make a comparison flight feel like the whole point.
MugiNow I’m picturing a rainy Thursday with a slow ESB, then an IPA when I want a lift. That’s a slow savoring kind of night.
Hop BroRight, and that’s why it works so well. This isn’t loud hype for a brand-new release, it’s more like the right pour today depending on how those kegs are showing.
MugiThat settles it. I want the ESB first and the IPA after. This article totally made me want a tasting round right now.
craft beer Extra Hop is a beer pub on the first floor of the Okuno-Hosomichi Building at 2-6-25 Chuo-machi, Oita City. From September, its bar service now runs Wednesday through Saturday, making it an easy stop for an after-work pint.
The post says three kegs were connected the previous night. Two of them are highlighted: a limited IPA from DevilCraft and Kirizumi's ESB. The IPA is nearing the end of its run, while the ESB is showing a more autumnal malt character. In other words, these are beers to catch while they are still in a good drinking window.
The tone of the post is simple and direct: a pint is waiting at the end of the day. With a rainy Thursday in the background, the pub feels like a place to settle in, follow the guest-beer rotation, and compare contrasting styles such as IPA and ESB.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI’ve got a good one today: craft beer Extra Hop in Oita shifted its bar days to Wednesday through Saturday in September, and two of the three freshly tapped kegs are a DevilCraft limited IPA and a Kirizumi ESB.
MugiWait, Wednesday to Saturday means it’s suddenly way easier to plan a post-work beer run, right?!
Hop BroExactly. It’s also in central Oita near the station area, so it really feels set up for an after-work pint without any detour drama.
MugiBut hang on, Kirizumi’s ESB sounds like a secret code. Is that beer language trying to bully me again?!
Hop BroESB means Extra Special Bitter. It’s not just about bitterness, though. Think British-style ale with malt sweetness and a fuller, cozy body.
MugiWhoa, malt sweetness and depth from something called Bitter? That name is doing a lot of aggressive marketing.
Hop BroThat contrast is the fun part. The DevilCraft limited IPA is reaching the later stage where the hop profile settles and the aroma and bitterness start feeling more integrated.
MugiWhat is that, beer aging into wisdom?! Drinking for condition sounds extremely pro, and I kind of want to say it with a serious face.
Hop BroYou absolutely can. And with IPA and ESB side by side, you get contrasting beer styles that make a comparison flight feel like the whole point.
MugiNow I’m picturing a rainy Thursday with a slow ESB, then an IPA when I want a lift. That’s a slow savoring kind of night.
Hop BroRight, and that’s why it works so well. This isn’t loud hype for a brand-new release, it’s more like the right pour today depending on how those kegs are showing.
MugiThat settles it. I want the ESB first and the IPA after. This article totally made me want a tasting round right now.
