Grandline Brewing unveils "nacol Beer" collaboration with Asakusa restaurant nacol
Grandline Brewing, based in Yokosuka, Kanagawa, has announced "nacol Beer," a limited collaboration with the reservation-only Italian restaurant nacol in Asakusa. Designed as a food-pairing beer for prosciutto and seasonal dishes, it will be served at nacol from July 17.
Hop BroA very sharp story just came out of Asakusa. GRANDLINE BREWING teamed up with nacol for nacol Beer, and that is a collab worth watching.
MugiWait, that Italian place with the years-long reservation list? That restaurant alone already makes this sound powerful!
Hop BroThe aim is smart too. Starting July 17, nacol will serve it as a food-first beer built for prosciutto and seasonal dishes.
MugiOhhh! But does that mean more than just tasting good with food? A beer that supports sounds like a rom-com side character!
Hop BroExactly. It does not overpower the plate, it lifts the salt and sweet fat, and quietly becomes the next bite trigger.
MugiThat is wildly specific! But then I saw Cold Session IPA and my brain immediately left the building.
Hop BroSimple version: it keeps the hop finish of an IPA, then uses lager yeast to make a dry, 5.0% lighter IPA for the table.
MugiOhhh, so it is not yelling bitterness at me. It is the kind that makes prosciutto shine. Beer as stage crew!
MugiThat idea alone makes me thirsty already... On July 17, I want the pairing order at nacol right away!
Hop BroAnd it sits right inside GLB's SUPERMERGE theme, polishing the clean finish nacol fell for into something made for food. With prosciutto, I want that first sip right now.
Yokosuka-based Grandline Brewing announced on July 15 a limited collaboration beer developed with nacol, the Italian restaurant in Asakusa known for its years-long waiting list. The beer, called "nacol Beer," is scheduled to be served from July 17 and will be available at nacol as part of pairing orders.
The project reflects GLB's new theme, "SUPERMERGE," which emphasizes fusion with food and experience. The brewery and nacol brought together their respective strengths to build a beer that connects craft brewing with the restaurant's focus on prosciutto and seasonal Italian dishes.
"nacol Beer" is a Cold Session IPA with an ABV of 5.0%. Brewed with barley malt, sugars, hops, and carrageenan, it is designed to be dry, light, and easy to drink, with a refined lager yeast character. The goal is to support the meal rather than overpower it, highlighting the saltiness and sweetness of the prosciutto while leaving a clean hop finish.
According to nacol, the collaboration began after the team was impressed by the beer's clean finish and its ability to enhance, rather than interrupt, the flavor of the food. The result is a beer built to sit alongside the course, reset the palate, and invite the next bite. As a pairing-focused release, it offers a clear example of how beer can create a different kind of dining experience.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA very sharp story just came out of Asakusa. GRANDLINE BREWING teamed up with nacol for nacol Beer, and that is a collab worth watching.
MugiWait, that Italian place with the years-long reservation list? That restaurant alone already makes this sound powerful!
Hop BroThe aim is smart too. Starting July 17, nacol will serve it as a food-first beer built for prosciutto and seasonal dishes.
MugiOhhh! But does that mean more than just tasting good with food? A beer that supports sounds like a rom-com side character!
Hop BroExactly. It does not overpower the plate, it lifts the salt and sweet fat, and quietly becomes the next bite trigger.
MugiThat is wildly specific! But then I saw Cold Session IPA and my brain immediately left the building.
Hop BroSimple version: it keeps the hop finish of an IPA, then uses lager yeast to make a dry, 5.0% lighter IPA for the table.
MugiOhhh, so it is not yelling bitterness at me. It is the kind that makes prosciutto shine. Beer as stage crew!
MugiThat idea alone makes me thirsty already... On July 17, I want the pairing order at nacol right away!
Hop BroAnd it sits right inside GLB's SUPERMERGE theme, polishing the clean finish nacol fell for into something made for food. With prosciutto, I want that first sip right now.
