Craft Beer Scissors Akihabara unveils "102×69~Roggen Roll~," 12 taps on
On April 5 at Craft Beer Scissors Akihabara, a three-way collaboration event with Yatsugatake Touchdown, Serverland Akasakamitsuke, and the bar itself was held. Twelve taps were lined up, including the collaboration beer "102×69~Roggen Roll~," which highlights the flavor of rye.
Hop BroOn April 5, a three-way collaboration came to Akihabara. At Craft Beer Scissors Akihabara, together with Yatsugatake Touchdown and Serverland Akasakamitsuke, it’s an event where 12 taps are lined up all at once.
MugiWhoa, 12 taps opened!? That alone is enough to get me hyped, and with a three-way collaboration on top of that, the amount of information is overflowing like foam!
Hop BroThe real highlight is definitely 102×69~Roggen Roll~. It’s a lager where you can really feel the fullness of rye, and even the name gives off that "they really know what they're doing" vibe.
MugiRye is the bread one, right? What I still don’t get is why it suddenly brings out such full-bodied richness in beer!
Hop BroGood catch. Rye adds not just the sweetness of malt, but also a little spice and more weight on the palate. That’s why it feels like a lager with a distinct personality.
MugiI see! And if the label is also designed with care, it makes me want to drink it because it feels like the look is a star too!
Hop BroThe tap list is pretty strong too. It has Kiyosato Lager, Pilsner, Dunkel, Rock Helles, and Kiyosato IPL, so it’s a lineup where you can go straight from malt richness to crispness and depth.
MugiWait, there are Weizen styles too!? Rock Weizen and Dry-Hopped Weizen ver.2? Just the names alone are enough to make my tongue get lost!
Hop BroThat’s the fun part. Weizen tends to show the soft character of wheat, and dry hopping lifts the aroma. In other words, you get to compare the different expressions of aroma.
MugiThen I’m curious about the fruit beers too! If there’s Fresh Yuzu Lager and even Yamanashi Peach Weizen, this is the kind of lineup that makes tasting through everything impossible to stop!
Hop BroAnd on top of that, there’s horse offal stew prepared by Tentsu, so this is really going to be a night of chasing each changing keg. It’s the kind of event where you want to take it slow and enjoy the beer while letting the food catch the beer’s character.
MugiIt’s decided, I want to go! I want to toast in Akihabara, drink Roggen Roll first, and then sample every tap that catches my eye!
On April 5, the beer pub Craft Beer Scissors Akihabara in Taito, Taito Ward, announced a three-way collaboration event with Yatsugatake Touchdown, Serverland Akasakamitsuke, and the bar itself. The post said it would open at 2 p.m., and the event would feature the debut of the collaboration beer, a 12-tap takeover, and horse offal stew prepared by Tentsu.
The highlight is the collaboration beer "102×69~Roggen Roll~." In the post, it is introduced as a lager that lets you clearly taste the fullness and flavor of rye, and the label design also shows careful attention to detail. As a bottle that puts the names of the three parties front and center, it can be said to be the liquid centerpiece of the event.
The tap list includes Pilsner, Dunkel, Kiyosato Lager, Rock Weizen, Dry-Hopped Weizen ver.2, Wanpaku Kojou, Fresh Yuzu Lager, Rock Helles, Yamanashi Peach Weizen, Kiyosato IPL, and Weizenbock. The lineup ranges from classic lagers to Weizen styles that make hop character stand out, as well as fruit beers with added fruitiness, making it easy to build a comparative tasting course.
The beers from the Yatsugatake Brewery line are built around the savory flavor of malt, while making the differences between styles easy to distinguish. If you want crispness, Pilsner or Kiyosato Lager are the way to go; if you want depth, Dunkel; if you want to follow the nuances of aroma, Rock Weizen or Dry-Hopped Weizen ver.2; and if you want fruit notes, Fresh Yuzu Lager or Yamanashi Peach Weizen. In the spirit of a beer pub in Akihabara, it was an event where you could pair food with the beer and follow the character of each changing keg.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOn April 5, a three-way collaboration came to Akihabara. At Craft Beer Scissors Akihabara, together with Yatsugatake Touchdown and Serverland Akasakamitsuke, it’s an event where 12 taps are lined up all at once.
MugiWhoa, 12 taps opened!? That alone is enough to get me hyped, and with a three-way collaboration on top of that, the amount of information is overflowing like foam!
Hop BroThe real highlight is definitely 102×69~Roggen Roll~. It’s a lager where you can really feel the fullness of rye, and even the name gives off that "they really know what they're doing" vibe.
MugiRye is the bread one, right? What I still don’t get is why it suddenly brings out such full-bodied richness in beer!
Hop BroGood catch. Rye adds not just the sweetness of malt, but also a little spice and more weight on the palate. That’s why it feels like a lager with a distinct personality.
MugiI see! And if the label is also designed with care, it makes me want to drink it because it feels like the look is a star too!
Hop BroThe tap list is pretty strong too. It has Kiyosato Lager, Pilsner, Dunkel, Rock Helles, and Kiyosato IPL, so it’s a lineup where you can go straight from malt richness to crispness and depth.
MugiWait, there are Weizen styles too!? Rock Weizen and Dry-Hopped Weizen ver.2? Just the names alone are enough to make my tongue get lost!
Hop BroThat’s the fun part. Weizen tends to show the soft character of wheat, and dry hopping lifts the aroma. In other words, you get to compare the different expressions of aroma.
MugiThen I’m curious about the fruit beers too! If there’s Fresh Yuzu Lager and even Yamanashi Peach Weizen, this is the kind of lineup that makes tasting through everything impossible to stop!
Hop BroAnd on top of that, there’s horse offal stew prepared by Tentsu, so this is really going to be a night of chasing each changing keg. It’s the kind of event where you want to take it slow and enjoy the beer while letting the food catch the beer’s character.
MugiIt’s decided, I want to go! I want to toast in Akihabara, drink Roggen Roll first, and then sample every tap that catches my eye!
