Gambrinus in Kokubunji Highlights Hino Brewing's Wild Honey
Beer Cafe Gambrinus, a one-minute walk from Kokubunji Station, is featuring Hino Brewing's Wild Honey. The pub opens at 3 p.m. on Saturdays and offers a 14-tap lineup of mostly Japanese craft beer alongside handmade washoku-style dishes.
Hop BroI've got a Gambrinus update for you today. Beer Cafe Gambrinus, one minute from Kokubunji Station South Exit, is spotlighting Hino Brewing's Wild Honey.
MugiWait, that sounds super sweet! Is Wild Honey basically a dessert beer with honey poured all over it?
Hop BroThat's the fun part. It's a honey ale build, made with wildflower honey from beekeeping at Nagahama Institute of Bio-Science and Technology in Shiga, but the sweetness stays nicely restrained.
MugiI kind of get the honey part, but what is honey ale build supposed to mean? It's not just boozy honey juice, right?
Hop BroNope, hit the brakes there. The key to honey ale is using honey to add aroma and a lighter touch while still keeping it firmly in beer territory. So it works with food instead of turning syrupy.
MugiOooh! Then what about that wild yeast brew thing in the article? Is this where you start talking twice as fast?
Hop BroFair warning, yes, but I'll keep it simple. The wild yeast from Watamuki Shrine comes from rhododendrons growing on the shrine grounds, and it helps create that floral aroma like chamomile tea.
MugiWhoa, now I get it! With a chamomile-like aroma, gentle sweetness, and just enough bitterness, this sounds perfect with bread or crackers.
Hop BroAnd the place itself is easy to love. They have 14 domestic taps, handmade dishes from their Japanese-food chef Icchy, plus no smoking, no cover charge, and free Wi-Fi. On Saturdays they open at 3 p.m.
MugiThat's dangerously convenient... The current tap lineup already has Isekadoya's Nekojima and Kyoto Brewing's Shigoku Tozen, and Coming Soon even includes Nomcraft's Triskelion. Looking at the board alone sounds like a workout!
Hop BroWhen Ushitora's Double Furin and Shiokaze Blue Lab's Kogotsutsu are on too, it's basically a draft-beer amusement park. I'd start with Wild Honey and see how well it plays with Japanese food.
MugiDeal. One beer with washoku and I'll probably start saying 'wild yeast' with a smug face too. Now I seriously want a glass.
Beer Cafe Gambrinus is a craft beer pub in Kokubunji, Tokyo, that opened in December 2007. Located just a minute from the south exit of Kokubunji Station, it serves beer across 14 taps and pairs the lineup with handmade dishes from its Japanese-style cook, Icchi. The pub is non-smoking, has no cover charge, and offers free Wi-Fi.
The beer featured in this post is Hino Brewing's Wild Honey. According to the brewery note in the article, it is a honey ale brewed with honey gathered through beekeeping at Nagahama Bio University in Shiga, plus wild yeast isolated in joint research at the university and sourced from rhododendrons growing in the grounds of Watamuki Shrine in Hino Town. The write-up also mentions chamomile tea, a floral aroma, restrained sweetness, and a balanced bitterness.
The tap list on this day also includes beers such as Ise Kadoya Beer's Nekojima, Ushitora's Double Furin, U.B.P Brewery's Counter Attack!, Kyoto Brewing's Shigoku Doutan, and Shiokaze Brewery's Cocoa Tsuzutsu. In the Coming Soon section, Wild Honey appears alongside Nomcraft's Triskeleion, Ushiku Brewery's Juicy Parade, and North Island's Brown Ale, giving regulars more to look forward to.
Hours are 5 p.m. to 1 a.m. on weekdays and 3 p.m. to 1 a.m. on Saturdays. For beer drinkers in Kokubunji, it is a reliable stop for both the current tap list and the next beers on deck.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI've got a Gambrinus update for you today. Beer Cafe Gambrinus, one minute from Kokubunji Station South Exit, is spotlighting Hino Brewing's Wild Honey.
MugiWait, that sounds super sweet! Is Wild Honey basically a dessert beer with honey poured all over it?
Hop BroThat's the fun part. It's a honey ale build, made with wildflower honey from beekeeping at Nagahama Institute of Bio-Science and Technology in Shiga, but the sweetness stays nicely restrained.
MugiI kind of get the honey part, but what is honey ale build supposed to mean? It's not just boozy honey juice, right?
Hop BroNope, hit the brakes there. The key to honey ale is using honey to add aroma and a lighter touch while still keeping it firmly in beer territory. So it works with food instead of turning syrupy.
MugiOooh! Then what about that wild yeast brew thing in the article? Is this where you start talking twice as fast?
Hop BroFair warning, yes, but I'll keep it simple. The wild yeast from Watamuki Shrine comes from rhododendrons growing on the shrine grounds, and it helps create that floral aroma like chamomile tea.
MugiWhoa, now I get it! With a chamomile-like aroma, gentle sweetness, and just enough bitterness, this sounds perfect with bread or crackers.
Hop BroAnd the place itself is easy to love. They have 14 domestic taps, handmade dishes from their Japanese-food chef Icchy, plus no smoking, no cover charge, and free Wi-Fi. On Saturdays they open at 3 p.m.
MugiThat's dangerously convenient... The current tap lineup already has Isekadoya's Nekojima and Kyoto Brewing's Shigoku Tozen, and Coming Soon even includes Nomcraft's Triskelion. Looking at the board alone sounds like a workout!
Hop BroWhen Ushitora's Double Furin and Shiokaze Blue Lab's Kogotsutsu are on too, it's basically a draft-beer amusement park. I'd start with Wild Honey and see how well it plays with Japanese food.
MugiDeal. One beer with washoku and I'll probably start saying 'wild yeast' with a smug face too. Now I seriously want a glass.
