THE CRAFT in Sapporo features TRANS BREWING’s Smoke on the HAPPOSHU
THE CRAFT, a beer pub in central Sapporo, has highlighted TRANS BREWING’s Smoke on the HAPPOSHU. The smoked ale is made with peated smoked malt from Namporo, Hokkaido, and is described as having restrained hop bitterness and aroma.
Hop BroThere’s a pour in Sapporo that’s worth talking about: THE CRAFT is featuring TRANS BREWING’s Smoke on the HAPPOSHU as a guest beer.
MugiWhat, that name sounds intense! A smoked ale means it hits like a strip of smoked bacon the second you sip it?
Hop BroYou’re not far off. It uses peated smoked malt from Namporo, which gives the beer that campfire-and-whisky kind of smoky aroma.
MugiWhat is that, a magic spell? What does peated mean? Grass? Dirt? Or just your beer-nerd turbo mode again?
Hop BroNot turbo mode, just second gear. Peat is partially decayed plant matter used in drying malt, so you get a soft smoky character rather than a harsh one.
MugiOhhh, got it! And the article says the hops stay restrained, right? If the bitterness stays low, you can really focus on the smoke.
Hop BroExactly. The smoke leads, but the beer doesn’t get too heavy, which makes it easy to pair with food like meat dishes, cheese, and toasty snacks.
MugiThat sounds dangerous! You go in for one glass and suddenly you’re on the endless refill route because the food keeps multiplying.
Hop BroAnd this beer has history too. It won silver medals at IBC and JGA about three years ago, then kept selling out; later, ingredient issues made ongoing production tough, so Smoke on the Wheat took its place.
MugiNow I’m completely sold. At THE CRAFT in Sapporo, I want a glass right now and I’m absolutely taking tiny dramatic sniff-sips first.
At THE CRAFT in Sapporo’s Susukino area, the guest beer lineup features TRANS BREWING’s "Smoke on the HAPPOSHU". This smoked ale uses peated smoked malt made in Namporo, Hokkaido, and keeps hop bitterness and aroma relatively restrained.
What stands out here is the balance: the smoky character leads, but the beer does not become overly heavy. The post notes that its smoky aroma pairs well with many kinds of food, making it an easy match for grilled dishes, cheese, and other savory bar snacks. It is the kind of beer you want to sip slowly while focusing on malt depth and a long, smoky finish.
The beer also has a backstory. According to the post, it was well received when first introduced around three years ago and even won silver awards at IBC and JGA, before selling out quickly. Later, supply issues made continued brewing difficult, so a related beer called "Smoke on the Wheat" was brewed instead. Knowing that history adds another layer to the glass.
THE CRAFT is a beer pub located on the first floor of the Matsuoka Building in Minami 4-jo Nishi 4-chome, Chuo-ku, Sapporo. With a constantly changing guest beer selection and food to go with it, it is a place where beer fans can enjoy both variety and context in one stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s a pour in Sapporo that’s worth talking about: THE CRAFT is featuring TRANS BREWING’s Smoke on the HAPPOSHU as a guest beer.
MugiWhat, that name sounds intense! A smoked ale means it hits like a strip of smoked bacon the second you sip it?
Hop BroYou’re not far off. It uses peated smoked malt from Namporo, which gives the beer that campfire-and-whisky kind of smoky aroma.
MugiWhat is that, a magic spell? What does peated mean? Grass? Dirt? Or just your beer-nerd turbo mode again?
Hop BroNot turbo mode, just second gear. Peat is partially decayed plant matter used in drying malt, so you get a soft smoky character rather than a harsh one.
MugiOhhh, got it! And the article says the hops stay restrained, right? If the bitterness stays low, you can really focus on the smoke.
Hop BroExactly. The smoke leads, but the beer doesn’t get too heavy, which makes it easy to pair with food like meat dishes, cheese, and toasty snacks.
MugiThat sounds dangerous! You go in for one glass and suddenly you’re on the endless refill route because the food keeps multiplying.
Hop BroAnd this beer has history too. It won silver medals at IBC and JGA about three years ago, then kept selling out; later, ingredient issues made ongoing production tough, so Smoke on the Wheat took its place.
MugiNow I’m completely sold. At THE CRAFT in Sapporo, I want a glass right now and I’m absolutely taking tiny dramatic sniff-sips first.
