And Beer Taps KEYAKI & BEER, Inspired by the Keyaki Beer Festival
And Beer, a brewpub in Koenji, will serve KEYAKI & BEER from September 23. The beer blends a five-year red-wine-barrel-aged saison with a young Philly sour and tart cherry, creating a smooth drink with layered complexity and refreshing acidity.
Hop BroAnd Beer in Koenji starts pouring KEYAKI & BEER on September 23! It’s a limited release inspired by the Keyaki Hiroba Beer Festival.
MugiWhoa! The name already feels festive. What does it taste like?
Hop BroIt blends a saison aged five years in red-wine barrels with a young Philly sour, then adds tart cherries—built to evoke a traditional kriek.
MugiWhat’s a Philly sour? A new beer-world character just appeared!
Hop BroSimply put, it’s a yeast used to create bright sourness. Here, that fresh youthful tang lightens the depth from long aging.
MugiI see! Five-year aging sounds rich, but it can still feel refreshing. The tart cherry fruitiness sounds amazing too!
Hop BroExactly. It aims for complexity with a smooth finish, and at 6.7 percent ABV, it’s strong enough to savor slowly.
MugiSavor slowly… though I might gulp it if it’s that good! Isn’t the dal chicken curry a recommended pairing?
Hop BroYes—spiced food should match the beer’s acidity and fruit. There’s also limited duck keema biryani and, gradually, soupless tantan noodles.
MugiBeer, curry, biryani, tantan noodles… my stomach is already a festival! I want to toast in Koenji!
Hop BroLet’s do it. Check the brewery’s official updates before visiting, then enjoy a complex, refreshing pour with some great food at And Beer!
A beer inspired by the Keyaki Beer Festival
And Beer, a brewpub in Koenji, Tokyo, will begin serving KEYAKI & BEER on September 23.
The beer was conceived and produced by And Beer with the Keyaki Hiroba Beer Festival in mind. Inspired by the Belgian tradition of kriek, it combines a saison aged for five years in red wine barrels with a young Philly sour, then adds tart cherry. The alcohol content is 6.7% ABV.
The long barrel aging brings depth, while the Philly sour contributes youthful acidity and the tart cherry adds fruit character. According to the brewery pub, the blend balances complexity with a smooth, easy-drinking finish. It is an original beer built around the meeting of historic beer culture and a contemporary sour style.
On September 23, lunch will be served from 11:30 a.m. to 3 p.m., followed by an afternoon break and dinner from 5 p.m. to 9 p.m. The restaurant recommends its dhal chicken curry, while a limited quantity of duck keema biryani will also be available. And Beer also plans to introduce its soupless dan dan noodles, a dish that was popular at the Keyaki Beer Festival, on a rotating basis.
With its acidity and cherry-led fruit profile, KEYAKI & BEER should pair naturally with the restaurant’s spice-forward food. Beer fans visiting Koenji can look forward to exploring this festival-inspired pour alongside And Beer’s casual brewpub menu. Check the venue’s official channels for current availability and opening details.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAnd Beer in Koenji starts pouring KEYAKI & BEER on September 23! It’s a limited release inspired by the Keyaki Hiroba Beer Festival.
MugiWhoa! The name already feels festive. What does it taste like?
Hop BroIt blends a saison aged five years in red-wine barrels with a young Philly sour, then adds tart cherries—built to evoke a traditional kriek.
MugiWhat’s a Philly sour? A new beer-world character just appeared!
Hop BroSimply put, it’s a yeast used to create bright sourness. Here, that fresh youthful tang lightens the depth from long aging.
MugiI see! Five-year aging sounds rich, but it can still feel refreshing. The tart cherry fruitiness sounds amazing too!
Hop BroExactly. It aims for complexity with a smooth finish, and at 6.7 percent ABV, it’s strong enough to savor slowly.
MugiSavor slowly… though I might gulp it if it’s that good! Isn’t the dal chicken curry a recommended pairing?
Hop BroYes—spiced food should match the beer’s acidity and fruit. There’s also limited duck keema biryani and, gradually, soupless tantan noodles.
MugiBeer, curry, biryani, tantan noodles… my stomach is already a festival! I want to toast in Koenji!
Hop BroLet’s do it. Check the brewery’s official updates before visiting, then enjoy a complex, refreshing pour with some great food at And Beer!
