Taru Taru in Takamatsu taps Setouchi Beer’s new "Kern" guest beer
Beer pub Taru Taru in Kawaramachi, Takamatsu, has opened Setouchi Beer’s new release "Kern" as a guest beer. The post highlights pear and honey-like aromas, Vienna malt character, and a crisp finish from lively carbonation.
Hop BroI want to talk about Setouchi Beer’s new release, ‘Kern,’ now pouring at Taru Taru in Takamatsu. From the sound of it, the aroma really jumps out of the glass.
MugiWait, Taru Taru is the pub, and Setouchi Beer is the brewery? And ‘Kern’ already sounds ridiculously stylish!
Hop BroThat distinction matters. It’s a guest tap at the beer pub Taru Taru in Kawaramachi, Takamatsu, and they describe it with pear-and-honey aromas layered with elegant floral notes.
MugiWhoa, really? Does that mean it tastes sweet? Hearing pear and honey makes me brace for dessert-in-a-glass!
Hop BroThat’s the interesting part, it doesn’t sound cloying. The toasty Vienna malt and soft mouthfeel get tightened up by brisk, lively carbonation.
MugiHold on, what even is Vienna malt? Why did this suddenly become a beer geography quiz?
Hop BroBasically, it’s a malt that adds toastiness. Blended with Pilsner malt, it can bring out bready, biscuit depth without getting too heavy.
MugiSo a drink can taste like fresh bread? That sounds like I could toast at breakfast with this thing!
Hop BroAnd there’s more: they use Kolsch yeast and Saphir hops. Style-wise, it sounds Kolsch-leaning and crisp, with fruity notes and a refined aroma.
MugiSaphir? Like a gemstone? Between the yeast and hops, my brain is now in a full terminology traffic jam!
Hop BroSaphir is the hop variety, and it tends to give off elegant, floral character. That means ‘Kern’ should work whether you sip slowly for the aroma or enjoy the clean, refreshing finish.
MugiOkay, I get it now. Gentle on the nose, then crisp at the end. If I spot it at Taru Taru, I’m absolutely chasing that guest tap.
Hop BroThat’s the move. If it really balances tradition with drinkability, it’s probably a strong one. In my head, it’s already first-pint material.
MugiSettled then. I want to sniff the aroma first and then take a big sip of ‘Kern.’ Reading this put me straight into need a beer now mode!
Beer pub Taru Taru in Kawaramachi, Takamatsu, has tapped Setouchi Beer’s new release "Kern" as a guest beer.
In its Instagram post, the bar describes the beer as combining gentle pear- and honey-like sweetness with an elegant floral impression. The Vienna malt brings a toasty aroma and a soft mouthfeel, while stronger carbonation gives the beer a clean, sharpened finish.
The recipe also blends pilsner malt with Vienna malt, adding layers reminiscent of fresh bread and biscuits. Kölsch yeast contributes a fruity profile, and the noble hop Saphir adds a bright aromatic lift. The brewery frames it as a beer that balances respect for tradition with strong drinkability.
Taru Taru, located in Takamatsu’s Kawaramachi district, is a beer pub where guest beers can be enjoyed in a straightforward, beer-focused setting. "Kern" looks like a good fit for drinkers who want to follow the aroma carefully, while still having enough carbonation to keep each sip brisk.
Source: https://www.instagram.com/p/DbvBB-yBaH3/
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about Setouchi Beer’s new release, ‘Kern,’ now pouring at Taru Taru in Takamatsu. From the sound of it, the aroma really jumps out of the glass.
MugiWait, Taru Taru is the pub, and Setouchi Beer is the brewery? And ‘Kern’ already sounds ridiculously stylish!
Hop BroThat distinction matters. It’s a guest tap at the beer pub Taru Taru in Kawaramachi, Takamatsu, and they describe it with pear-and-honey aromas layered with elegant floral notes.
MugiWhoa, really? Does that mean it tastes sweet? Hearing pear and honey makes me brace for dessert-in-a-glass!
Hop BroThat’s the interesting part, it doesn’t sound cloying. The toasty Vienna malt and soft mouthfeel get tightened up by brisk, lively carbonation.
MugiHold on, what even is Vienna malt? Why did this suddenly become a beer geography quiz?
Hop BroBasically, it’s a malt that adds toastiness. Blended with Pilsner malt, it can bring out bready, biscuit depth without getting too heavy.
MugiSo a drink can taste like fresh bread? That sounds like I could toast at breakfast with this thing!
Hop BroAnd there’s more: they use Kolsch yeast and Saphir hops. Style-wise, it sounds Kolsch-leaning and crisp, with fruity notes and a refined aroma.
MugiSaphir? Like a gemstone? Between the yeast and hops, my brain is now in a full terminology traffic jam!
Hop BroSaphir is the hop variety, and it tends to give off elegant, floral character. That means ‘Kern’ should work whether you sip slowly for the aroma or enjoy the clean, refreshing finish.
MugiOkay, I get it now. Gentle on the nose, then crisp at the end. If I spot it at Taru Taru, I’m absolutely chasing that guest tap.
Hop BroThat’s the move. If it really balances tradition with drinkability, it’s probably a strong one. In my head, it’s already first-pint material.
MugiSettled then. I want to sniff the aroma first and then take a big sip of ‘Kern.’ Reading this put me straight into need a beer now mode!
