Hoppy Kotan's "awta" and NOMCRAFT's "Irish Stout" tapped at GRANDPA FISH & CHIPS in Kameido
The beer pub GRANDPA FISH & CHIPS in Kameido, Tokyo, has refreshed its guest taps. In a post, it introduced two beers, Hoppy Kotan's "awta" and NOMCRAFT's "Irish Stout," adding a new expression to its day-to-day lineup.
Hop BroAt GRANDPA FISH & CHIPS in Kameido, the guest tap lineup has been updated. This time, Hoppy Kotan's "awta" and NOMCRAFT's "Irish Stout" are on the board, making for a pretty great contrast.
MugiWait, grape-like awta and a black stout at the same time!? They're so opposite that my brain can't quite keep up!
Hop BroThat's what makes it interesting: awta has fruity nuances, and Irish Stout suggests a calm roasted character. Just lining them up makes the outlines of their flavors stand out clearly.
MugiRoasted character means something like coffee? Or more like burnt bread? The calmness of a dark beer is kind of vague and hard to pin down!
Hop BroTo put it simply, it's the toasty aroma from roasted malt. Irish Stout's mouthfeel is often not too heavy and easy to drink, so it pairs well with fish and chips.
MugiI see! So fish and black beer are actually good friends after all. The saltiness and toastiness make you want another bite!
Hop BroIt's a small beer pub with only counter seats. It has the permanent five taps plus REAL ALE, and then guest beers are added, so the day's expression really comes through.
MugiWait, they even have REAL ALE!? That's like a huge "everything that can be drunk here is delicious" vibe, and I'd be screaming happily at the door!
Hop BroAnd the tone of the post isn't flashy; it carefully tells you the lineup for each business day. I like that earnestness of neatly letting people know which pint is best to drink right now.
MugiA place like this seems like it would get more fun the more you go! Next time I go to Kameido, I want to go look for those day-to-day encounters.
Hop BroThen next time, the best flow is to enjoy the fruitiness with awta and finish with the Irish Stout. Searching for today's pint is still the most exciting thing.
MugiYeah, now I really want to drink! A three-step attack of fish, dark beer, and fruitiness, I want to try it right now!
A guest-beer announcement appeared from GRANDPA FISH & CHIPS in Kameido, Tokyo. The post introduces two beers: Hoppy Kotan's "awta" and NOMCRAFT's "Irish Stout." The former suggests grape-like nuances, while the latter evokes the calm, easy-drinking character of a dark beer, making this a pairing of contrasting flavors to enjoy side by side.
The shop is a small beer pub with only counter seats. Its signature dish is fish and chips, which makes it a comfortable place to drink craft beer while snacking lightly. According to the store website, it offers five permanent taps plus REAL ALE, and with guest taps added on top, the day's personality comes through even more clearly.
The tone of the post also fits the shop's style of calmly announcing its lineup for each business day. Rather than flashy presentation, it conveys an attitude of carefully telling people which beers are best to drink right now. If you want to naturally pair fish dishes with craft beer around Kameido, there's enjoyment in following these guest-tap rotations. Pair the standard fish and chips with two beers that bring out the contrast between dark notes and fruitiness, and it's easy to build out the meal.
Because it's a place whose lineup changes from day to day, the appeal is meeting a different pint each time you visit. If you catch the timing of the guest beers, the usual plate should feel a little different.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt GRANDPA FISH & CHIPS in Kameido, the guest tap lineup has been updated. This time, Hoppy Kotan's "awta" and NOMCRAFT's "Irish Stout" are on the board, making for a pretty great contrast.
MugiWait, grape-like awta and a black stout at the same time!? They're so opposite that my brain can't quite keep up!
Hop BroThat's what makes it interesting: awta has fruity nuances, and Irish Stout suggests a calm roasted character. Just lining them up makes the outlines of their flavors stand out clearly.
MugiRoasted character means something like coffee? Or more like burnt bread? The calmness of a dark beer is kind of vague and hard to pin down!
Hop BroTo put it simply, it's the toasty aroma from roasted malt. Irish Stout's mouthfeel is often not too heavy and easy to drink, so it pairs well with fish and chips.
MugiI see! So fish and black beer are actually good friends after all. The saltiness and toastiness make you want another bite!
Hop BroIt's a small beer pub with only counter seats. It has the permanent five taps plus REAL ALE, and then guest beers are added, so the day's expression really comes through.
MugiWait, they even have REAL ALE!? That's like a huge "everything that can be drunk here is delicious" vibe, and I'd be screaming happily at the door!
Hop BroAnd the tone of the post isn't flashy; it carefully tells you the lineup for each business day. I like that earnestness of neatly letting people know which pint is best to drink right now.
MugiA place like this seems like it would get more fun the more you go! Next time I go to Kameido, I want to go look for those day-to-day encounters.
Hop BroThen next time, the best flow is to enjoy the fruitiness with awta and finish with the Irish Stout. Searching for today's pint is still the most exciting thing.
MugiYeah, now I really want to drink! A three-step attack of fish, dark beer, and fruitiness, I want to try it right now!
