Eight Craft Beers on Tap at Beer Cafe Gambrinus in Kokubunji
Beer Cafe Gambrinus in Kokubunji, Tokyo, has announced its September 15 tap list, featuring four beers from Hansharo Bīya alongside selections from Ise Kadoya Beer, Shiga Kogen Beer, and Nomcraft. The lineup focuses on expressive IPA styles, including hazy, sour, Belgian-inspired, and fruit-accented beers.
Hop BroBeer Cafe Gambrinus in Kokubunji has eight beers on tap, led by Hansharo Beer!
MugiEight beers? That sounds like an IPA lover’s paradise!
Hop BroHansharo Beer is pouring the peach-tinged Peach White IPA, the Yumemizuki version.
MugiA peachy IPA? The meeting of beer and peach already has my glass-holding hand shaking!
Hop BroThere’s tea-infused Agari IPA, Osakeman IPA, and Nangoku Hazy all together. Perfect for comparing aromas.
MugiHazy means cloudy, right? What’s the reason beer looks cloudy?
Hop BroHazy IPA gets its cloudiness from yeast and hop compounds, often creating a juicy, soft mouthfeel. It’s almost like drinking aroma!
MugiSo cloudiness is a feature, not a mistake! Drinking an aroma makes me sound like a poet already.
Hop BroIsekadoya Beer’s Passionate Red Sour IPA is another standout: hop character layered with a bright sour tang.
MugiRed, sour, and an IPA? My taste buds are having sports day!
Hop BroShiga Kogen Beer’s Ikkyoryotoku combines hazy character with Belgian yeast, while Nomcraft’s Octopus King uses the dip-hop brewing method.
MugiDip-hop? Does an octopus dive into hops? I need the truth behind Octopus King!
Hop BroNo octopus diving! It’s a method that steeps hops during brewing to draw out hop aroma. A tasting flight is the best lesson.
MugiNear Kokubunji Station, from Hansharo to Isekadoya—tonight calls for tap hopping!
September 15 tap list
Beer Cafe Gambrinus, a craft beer pub in Minami-cho, Kokubunji, Tokyo, has published its tap list for September 15, 2026.
The main feature is a selection from Hansharo Bīya in Shizuoka. The lineup includes Peach White IPA ~Yumemizuki Ver.~, a peach-accented White IPA; Agari IPA, a West Coast IPA brewed with Japanese tea; Osakeman IPA, a Belgian IPA; and Nangoku Hazy, a hazy double IPA. Together, the four beers offer a broad look at the brewery’s hop-forward and fruit-driven styles.
Ise Kadoya Beer contributes Passionate Red Sour IPA from Mie, combining IPA character with a tart profile. The same brewery’s Neko no Nomimono, a hazy IPA, is also available, adding a softer and more fruit-focused option to the list.
From Nagano’s Shiga Kogen Beer comes Ikkyoryotoku, a hazy Belgian IPA. Nomcraft in Wakayama rounds out the list with Octopus King, a Dip Hop IPA built around intense hop aroma.
Located on the sixth floor of a building near Kokubunji Station, Beer Cafe Gambrinus is a destination for exploring a wide range of Japanese craft beers in a relaxed pub setting. Tap availability and serving status may change, so guests should check the venue’s latest updates before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroBeer Cafe Gambrinus in Kokubunji has eight beers on tap, led by Hansharo Beer!
MugiEight beers? That sounds like an IPA lover’s paradise!
Hop BroHansharo Beer is pouring the peach-tinged Peach White IPA, the Yumemizuki version.
MugiA peachy IPA? The meeting of beer and peach already has my glass-holding hand shaking!
Hop BroThere’s tea-infused Agari IPA, Osakeman IPA, and Nangoku Hazy all together. Perfect for comparing aromas.
MugiHazy means cloudy, right? What’s the reason beer looks cloudy?
Hop BroHazy IPA gets its cloudiness from yeast and hop compounds, often creating a juicy, soft mouthfeel. It’s almost like drinking aroma!
MugiSo cloudiness is a feature, not a mistake! Drinking an aroma makes me sound like a poet already.
Hop BroIsekadoya Beer’s Passionate Red Sour IPA is another standout: hop character layered with a bright sour tang.
MugiRed, sour, and an IPA? My taste buds are having sports day!
Hop BroShiga Kogen Beer’s Ikkyoryotoku combines hazy character with Belgian yeast, while Nomcraft’s Octopus King uses the dip-hop brewing method.
MugiDip-hop? Does an octopus dive into hops? I need the truth behind Octopus King!
Hop BroNo octopus diving! It’s a method that steeps hops during brewing to draw out hop aroma. A tasting flight is the best lesson.
MugiNear Kokubunji Station, from Hansharo to Isekadoya—tonight calls for tap hopping!
