Takao Beer unveils Wheat IPA made with scraps from Takao-yaki sweet pastry
Takao Beer, based in Hachioji, Tokyo, has introduced a collaboration beer with Takao Tozan Railway titled Mt.TAKAO CRAFT w/ Tengu-yaki no Mimi. The Wheat IPA is brewed with dough trimmings from the local Takao-yaki pastry and sits at 5.5% ABV.
Hop BroToday's headline is Mt. TAKAO CRAFT w/ Tengu-yaki Crusts from Takao Beer. It's a collab with Takao Tozan Railway, and bringing a mountain-town sweet into beer is such a fun move.
MugiWhat! Tengu-yaki crusts as in the leftover edges? Turning snack scraps into beer is a complete roller coaster of an idea!
Hop BroYep, and it's a Wheat IPA. Soft wheat character, layered hop aroma, and it lands at 5.5% ABV.
MugiHold on, what's a secondary ingredient? Why did this suddenly become science class?!
Hop BroIt just means an extra ingredient added beyond malt to shape flavor and character. Here they're using the crusts plus local wheat to build something that feels like Takao.
MugiOhhh! So it's not just a local gimmick, it's upcycling thinking. Tasty and less waste is kind of overachieving.
Hop BroExactly. The gentle wheat tartness and hop aroma should give it a bright, crisp finish. After a hike, that first sip would probably make the view taste better too.
MugiWhat is that, a summit bonus in a cup? If you grab Tengu-yaki at Takao-san Sumika and then drink this, that's basically the perfect route.
Hop BroOne nerdy detail: under Japanese tax law it's classified as happoshu, not beer. That's because of the Tengu-yaki crusts, but the brewing intent is still very craft.
MugiWow. Takao Beer really sounds like the kind of brewery that packs local scenery and food culture into one pour. I'm getting thirsty just reading this.
Hop BroThat fits a brewery rooted at the foot of the mountain, always brewing around life with the mountain. This one makes me want to go to Takao and test the Tengu-yaki pairing properly.
MugiSold. After the hike, I want a cheers right away kind of beer. Now I need to taste what those crusts turned into!
Takao Beer, the local brewery based in Hachioji at the foot of Mount Takao, has highlighted a new collaboration with Takao Tozan Railway: Mt.TAKAO CRAFT w/ Tengu-yaki no Mimi. The beer is a Wheat IPA with 5.5% ABV, and its defining ingredient is the dough scraps left over when making Tengu-yaki, a signature sweet sold at Takao-san Suka.
Rather than simply using a local specialty as a theme, the beer turns an ingredient that would normally be discarded into something new. The post indicates that the recipe combines wheat malt with locally grown wheat, aiming for a fresh IPA with hop aroma and a light acidity derived from the wheat.
Takao Beer has long positioned itself as a brewery rooted in the Takao area, building beers that reflect the mountain foothills, local food culture, and everyday life in western Tokyo. This release fits that approach well: it connects a familiar sightseeing snack with a practical upcycling idea and a style that should feel approachable to IPA fans.
Because it uses Tengu-yaki dough trimmings, the beer is classified as happoshu under Japanese tax law. For visitors to Mount Takao, it offers a straightforward pairing of local craft beer and a regional specialty in one story.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's headline is Mt. TAKAO CRAFT w/ Tengu-yaki Crusts from Takao Beer. It's a collab with Takao Tozan Railway, and bringing a mountain-town sweet into beer is such a fun move.
MugiWhat! Tengu-yaki crusts as in the leftover edges? Turning snack scraps into beer is a complete roller coaster of an idea!
Hop BroYep, and it's a Wheat IPA. Soft wheat character, layered hop aroma, and it lands at 5.5% ABV.
MugiHold on, what's a secondary ingredient? Why did this suddenly become science class?!
Hop BroIt just means an extra ingredient added beyond malt to shape flavor and character. Here they're using the crusts plus local wheat to build something that feels like Takao.
MugiOhhh! So it's not just a local gimmick, it's upcycling thinking. Tasty and less waste is kind of overachieving.
Hop BroExactly. The gentle wheat tartness and hop aroma should give it a bright, crisp finish. After a hike, that first sip would probably make the view taste better too.
MugiWhat is that, a summit bonus in a cup? If you grab Tengu-yaki at Takao-san Sumika and then drink this, that's basically the perfect route.
Hop BroOne nerdy detail: under Japanese tax law it's classified as happoshu, not beer. That's because of the Tengu-yaki crusts, but the brewing intent is still very craft.
MugiWow. Takao Beer really sounds like the kind of brewery that packs local scenery and food culture into one pour. I'm getting thirsty just reading this.
Hop BroThat fits a brewery rooted at the foot of the mountain, always brewing around life with the mountain. This one makes me want to go to Takao and test the Tengu-yaki pairing properly.
MugiSold. After the hike, I want a cheers right away kind of beer. Now I need to taste what those crusts turned into!
