Yokohama Beer to Release New "Yokohama Saison" on April 1, Revamped with Krush Hops
Yokohama Beer Brewery announced in an Instagram post on March 18, 2026 that it will release its new product, "Yokohama Saison," on April 1. The beer is being promoted as one that layers the spicy, bright aroma typical of a saison with citrus and tropical notes derived from the much-talked-about Krush hop.
Hop BroBreaking news: Yokohama Beer Brewery has decided to release Yokohama Saison, and the new beer is coming out on April 1!
MugiWhoa! A April 1 release right when new life starts? That’s the kind of thing that gets you fired up!
Hop BroThe star this time is a layered aroma design that stacks the spicy character of saison with the citrus and tropical notes of Krush hops.
MugiHuh! But what exactly is a saison anyway? The name sounds like a fashion magazine!
Hop BroSaison means “season,” and it originally comes from a Belgian farmer-origin style that was enjoyed in Belgian farming communities. It’s light and goes well with food!
MugiNo way! So Krush is that trendy new hop everyone’s talking about? The name already sounds powerful!
Hop BroExactly. Krush tends to bring out citrus and tropical notes, and this time the key is a modern hop-aroma approach where dry hopping adds fragrance.
MugiDry hopping!? That’s not some weird muscle-training method where you crunch on dry hops, right!?
Hop BroNope, not eating them at all (laughs). It’s a method of adding hops after fermentation to enhance aroma, and it should become a beer that fits right into everyday life and matches the post’s idea of “taking a little break.”
MugiI get it! Spicy, bright, and tropical? My brain is already picturing a spring aroma parade!
Hop BroThe balance between Yokohama’s local identity and the new recipe is great, so yeah, let’s have our first one on April 1, Mugi-chan!
Yokohama Beer Brewery in Kanagawa has put forward a seasonal style that could become a new staple.
According to an Instagram post published on March 18, 2026, "Yokohama Saison" will be released on April 1. In the post, saison is introduced as a word meaning "season," and its origins rooted in the lives of Belgian farmers are also mentioned. While respecting the classic context, the key point of this release is a design that incorporates modern hop aromas.
The flavor description highlights the spiciness and brightness derived from saison, along with citrus and tropical-like notes brought by the Krush hop. The aim appears to be to add aromatic depth to the easy-drinking appeal of a saison. In the post, the beer is positioned as something that accompanies everyday moments, with "a little break" as its keyword.
On its official website, Yokohama Beer promotes regional brewing under the slogan, "Beer that connects people, bringing excitement to life in Yokohama!" It also emphasizes its history as "the local beer company with the longest history in Yokohama City," and this new release can be seen as one that balances the context of a local brewery with a contemporary recipe proposal.
With the new life season approaching in early April, it will be interesting to see how this Yokohama-born saison is received.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Yokohama Beer Brewery has decided to release Yokohama Saison, and the new beer is coming out on April 1!
MugiWhoa! A April 1 release right when new life starts? That’s the kind of thing that gets you fired up!
Hop BroThe star this time is a layered aroma design that stacks the spicy character of saison with the citrus and tropical notes of Krush hops.
MugiHuh! But what exactly is a saison anyway? The name sounds like a fashion magazine!
Hop BroSaison means “season,” and it originally comes from a Belgian farmer-origin style that was enjoyed in Belgian farming communities. It’s light and goes well with food!
MugiNo way! So Krush is that trendy new hop everyone’s talking about? The name already sounds powerful!
Hop BroExactly. Krush tends to bring out citrus and tropical notes, and this time the key is a modern hop-aroma approach where dry hopping adds fragrance.
MugiDry hopping!? That’s not some weird muscle-training method where you crunch on dry hops, right!?
Hop BroNope, not eating them at all (laughs). It’s a method of adding hops after fermentation to enhance aroma, and it should become a beer that fits right into everyday life and matches the post’s idea of “taking a little break.”
MugiI get it! Spicy, bright, and tropical? My brain is already picturing a spring aroma parade!
Hop BroThe balance between Yokohama’s local identity and the new recipe is great, so yeah, let’s have our first one on April 1, Mugi-chan!
