Kanpai! Brewing (1F/Granzoo) taps Kichijozaka Red IPA
Kanpai! Brewing’s brewpub Granzoo in Bunkyo, Tokyo has tapped Kichijozaka Red IPA. The 6% red IPA is described as citrusy and malty, with gentle carbonation, firm bitterness, and a dry finish.
Hop BroBig news from the Bunkyo brewpub Kanpai! Brewing (1F/Granzoo): Kisshozaka RED IPA just went on tap.
MugiWhat, that name already sounds dramatic! So what makes a Red IPA different from a regular IPA?
Hop BroA Red IPA balances malt richness with hop bitterness, basically a copper-toned IPA that feels a little richer in both look and aroma.
MugiWhoa, but the article said IBU 55 and SRM 16 and my brain immediately thought it was a pop quiz!
Hop BroIBU 55 means solid bitterness, and SRM 16 points to a deeper reddish color, so the shortcut is boldly bitter and red.
MugiOkay, so the numbers are basically a trailer for the taste! And with citrus and malt aromas, it won't be just bitter for no reason.
Hop BroExactly, you get citrus, a floral spicy edge, softer carbonation, and then a crisp bitter finish that keeps the whole thing dry.
MugiWait, softer carbonation, 6% ABV, and still dry? That's a total gap-appeal beer acting all gentle while secretly being sharp!
Hop BroThat's the beauty of it, and at Granzoo, where you can drink it fresh on site, you really get the brewpub experience in full, especially with food.
MugiNope, I'm done resisting. Both of us are clearly at pint right now levels, so let's head to Bunkyo before I start sprinting!
Kanpai! Brewing (1F/Granzoo) has introduced a new tap beer, Kichijozaka Red IPA, according to an Instagram post. For a brewpub in Bunkyo’s Sekiguchi area, where fresh beer can be served right away, a tap update is always worth noting.
The beer is listed at 6% ABV, 55 IBU, and 16 SRM. The caption describes citrus and lightly fragrant malt on the nose, a somewhat soft mouthfeel, and restrained carbonation. On the palate, it brings citrus character along with a floral, spicy note, while malt remains present in the background. The finish is crisp and dry.
As a red IPA, this beer appears to aim for balance: enough hop bitterness to keep the style firmly in IPA territory, but with malt depth that supports the color and body. The 55 IBU figure suggests a noticeable bitterness without pushing the beer into harsh territory, while the SRM 16 color points to a more malt-forward visual impression.
Granzoo’s appeal is that it offers the feel of a working brewpub, where tap changes immediately become part of the day’s drinking options. For IPA drinkers who want citrus, malt, and a clean finish in the same glass, Kichijozaka Red IPA looks like a straightforward, well-structured choice.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBig news from the Bunkyo brewpub Kanpai! Brewing (1F/Granzoo): Kisshozaka RED IPA just went on tap.
MugiWhat, that name already sounds dramatic! So what makes a Red IPA different from a regular IPA?
Hop BroA Red IPA balances malt richness with hop bitterness, basically a copper-toned IPA that feels a little richer in both look and aroma.
MugiWhoa, but the article said IBU 55 and SRM 16 and my brain immediately thought it was a pop quiz!
Hop BroIBU 55 means solid bitterness, and SRM 16 points to a deeper reddish color, so the shortcut is boldly bitter and red.
MugiOkay, so the numbers are basically a trailer for the taste! And with citrus and malt aromas, it won't be just bitter for no reason.
Hop BroExactly, you get citrus, a floral spicy edge, softer carbonation, and then a crisp bitter finish that keeps the whole thing dry.
MugiWait, softer carbonation, 6% ABV, and still dry? That's a total gap-appeal beer acting all gentle while secretly being sharp!
Hop BroThat's the beauty of it, and at Granzoo, where you can drink it fresh on site, you really get the brewpub experience in full, especially with food.
MugiNope, I'm done resisting. Both of us are clearly at pint right now levels, so let's head to Bunkyo before I start sprinting!
