Kyoto beer lab’s “Chabeer stout” pours at Bakusyu Shokudo 3F-22
Bakusyu Shokudo 3F-22, a craft beer pub in Sendai’s Kitayobancho area, is serving Kyoto beer lab’s “Chabeer stout.” Brewed with tea from Wazuka in Uji, Kyoto, the 6.0% stout offers roasted hojicha-like aromas with kinako and cocoa notes on the finish.
Hop BroMugishu Shokudo 3F-22 near Kita-Yonbancho in Sendai has tapped Kyoto beer lab’s “Chabeer stout.”
MugiWhat! A Kyoto brewery’s beer in Sendai? It sounds like a stout on a journey — I’m excited!
Hop BroIt’s also a newly stocked brewery there. It’s a stout at 6.0% ABV, so it should have satisfying body too.
MugiI picture stout as dark and bitter, but Chabeer... does that mean it’s an beer brewed with tea?
Hop BroExactly! It uses high-quality tea leaves from Wazuka, Uji, Kyoto, giving it a roasted hojicha aroma right from the glass.
MugiWow! Hojicha from a dark beer? My nose is looking for a teapot already!
Hop Bro“Roasted aroma” means that toasty fragrance created by roasting ingredients. The stout’s roasted malts and tea leaves layer together beautifully.
MugiOkay, I can picture that warm, freshly toasted smell now! And the finish suggests kinako and cacao, right?
Hop BroRight — it leaves a firm bitterness too, and it’s introduced as a Japan Great Beer Awards gold winner. It sounds ideal with Thai and other Asian dishes.
MugiSpicy food with a toasty stout sounds perfect! Let’s check availability and go drink it tonight, Hop Bro!
A tea-infused stout from Kyoto
Bakusyu Shokudo 3F-22 is featuring “Chabeer stout” from Kyoto beer lab as one of its current craft beer selections. The beer is a stout with an ABV of 6.0%, and Kyoto beer lab is a newly featured brewery at the pub.
The beer uses high-quality tea leaves from Wazuka, Uji, Kyoto. Its aroma recalls roasted hojicha, while the finish carries impressions of kinako and cocoa. A firm bitterness remains on the palate, giving the beer a pronounced, roasty profile suited to drinkers who enjoy complex dark beers.
The beer is also described as a gold medal winner at the Japan Great Beer Awards. Its combination of roasted malt character and tea-derived aroma makes it an appealing choice for stout fans and anyone interested in distinctive ingredient-driven craft beer.
Craft beer with Asian cuisine
Located on the third floor of the Yaokichi Building in Futsukamachi, Aoba-ku, Bakusyu Shokudo 3F-22 is a beer pub specializing in domestic and international craft beer. The pub offers draft and bottled selections alongside Thai, Asian, and ethnic-inspired dishes.
The roasted character of “Chabeer stout” should pair naturally with flavorful dishes and savory snacks, making it a beer to enjoy slowly with food. Availability may change, so guests are advised to contact the pub before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMugishu Shokudo 3F-22 near Kita-Yonbancho in Sendai has tapped Kyoto beer lab’s “Chabeer stout.”
MugiWhat! A Kyoto brewery’s beer in Sendai? It sounds like a stout on a journey — I’m excited!
Hop BroIt’s also a newly stocked brewery there. It’s a stout at 6.0% ABV, so it should have satisfying body too.
MugiI picture stout as dark and bitter, but Chabeer... does that mean it’s an beer brewed with tea?
Hop BroExactly! It uses high-quality tea leaves from Wazuka, Uji, Kyoto, giving it a roasted hojicha aroma right from the glass.
MugiWow! Hojicha from a dark beer? My nose is looking for a teapot already!
Hop Bro“Roasted aroma” means that toasty fragrance created by roasting ingredients. The stout’s roasted malts and tea leaves layer together beautifully.
MugiOkay, I can picture that warm, freshly toasted smell now! And the finish suggests kinako and cacao, right?
Hop BroRight — it leaves a firm bitterness too, and it’s introduced as a Japan Great Beer Awards gold winner. It sounds ideal with Thai and other Asian dishes.
MugiSpicy food with a toasty stout sounds perfect! Let’s check availability and go drink it tonight, Hop Bro!
