GROUNDTAP BREWERY joins Fuji to Hood 2026 with Mikan Saison
GROUNDTAP BREWERY from Saijo, Ehime will take part in Fuji to Hood 2026 in Portland on July 18. Its collaboration beer with Baerlic Brewing, Mikan Saison, is listed as a saison finished with blood oranges and satsuma mandarins.
Hop BroToday's topic is Fuji to Hood 2026. GROUNDTAP BREWERY from Saijo, Ehime is joining the Japan-Oregon collaboration festival at The Redd in Portland.
MugiWhat! That's a big trip! GROUNDTAP BREWERY is the one from Saijo, the so-called city of water, right?
Hop BroExactly, and the star here is Mikan Saison with Baerlic Brewing. It's a saison made with blood orange and satsuma mikan, so it already sounds like summer in a glass.
MugiNo way, blood orange and satsuma mikan together? That's like a full citrus lineup. The name alone sounds delicious.
Hop BroThe nice part is the dry finish you want from a saison. You get bright fruit aroma, but the aftertaste snaps clean, which should be perfect for hot weather.
MugiHold on, dry finish means dry how? Like... desert dry? My throat got confused just hearing that.
Hop BroNot desert dry. It means the sweetness doesn't linger, and the yeast can give off a light ester aroma without making the beer feel heavy.
MugiEster sounds like chemistry class! So we're talking fruity aroma without a thick, sugary feel. Okay, that actually makes sense.
Hop BroExactly. And GROUNDTAP also has an all-standing beer bar next to the brewery, where you can watch the equipment and drink six to eight beers on tap.
MugiWow, and this festival has 25 collaborations on offer, right? That makes Mikan Saison stand out even more. You'd be tasting the whole Japan-US story with it.
Hop BroThat's the good part. Saijo's local character and Portland's scene meet in one cross-ocean collab. Craft beer is best when you can taste the context too.
MugiNow I really want a glass. This summer-ready saison sounds like something I want in my hand immediately while listening to the rest of your beer lecture!
The beer heading to Fuji to Hood
GROUNDTAP BREWERY will participate in Fuji to Hood 2026, held on July 18 at The Redd in Portland, Oregon. The festival brings together Japanese and Oregon craft beer, cider, food, music, and art, with 25 collaboration beers and ciders on the lineup this year.
The standout here is "Mikan Saison," a collaboration with Baerlic Brewing. On the Fuji to Hood beer list, it is described as a saison finished with blood oranges and satsuma mandarins. The concept suggests a beer that balances bright fruit character with the dry, refreshing profile expected from the style.
Why GROUNDTAP fits
GROUNDTAP BREWERY is based in Saijo, Ehime, a city known for its water. At its brewery-attached, all-standing taproom, guests can drink while looking out at the production space. The brewery keeps 6 to 8 beers on tap and serves simple snacks, creating a setting where the brewing process feels close at hand.
That local identity makes the Portland appearance easy to read: GROUNDTAP is not just bringing a beer, but also a clear sense of place. A citrus-leaning saison like Mikan Saison should fit naturally into that story, linking Ehime's character with a cross-Pacific collaboration stage.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is Fuji to Hood 2026. GROUNDTAP BREWERY from Saijo, Ehime is joining the Japan-Oregon collaboration festival at The Redd in Portland.
MugiWhat! That's a big trip! GROUNDTAP BREWERY is the one from Saijo, the so-called city of water, right?
Hop BroExactly, and the star here is Mikan Saison with Baerlic Brewing. It's a saison made with blood orange and satsuma mikan, so it already sounds like summer in a glass.
MugiNo way, blood orange and satsuma mikan together? That's like a full citrus lineup. The name alone sounds delicious.
Hop BroThe nice part is the dry finish you want from a saison. You get bright fruit aroma, but the aftertaste snaps clean, which should be perfect for hot weather.
MugiHold on, dry finish means dry how? Like... desert dry? My throat got confused just hearing that.
Hop BroNot desert dry. It means the sweetness doesn't linger, and the yeast can give off a light ester aroma without making the beer feel heavy.
MugiEster sounds like chemistry class! So we're talking fruity aroma without a thick, sugary feel. Okay, that actually makes sense.
Hop BroExactly. And GROUNDTAP also has an all-standing beer bar next to the brewery, where you can watch the equipment and drink six to eight beers on tap.
MugiWow, and this festival has 25 collaborations on offer, right? That makes Mikan Saison stand out even more. You'd be tasting the whole Japan-US story with it.
Hop BroThat's the good part. Saijo's local character and Portland's scene meet in one cross-ocean collab. Craft beer is best when you can taste the context too.
MugiNow I really want a glass. This summer-ready saison sounds like something I want in my hand immediately while listening to the rest of your beer lecture!
