THE FARMHOUSE to Open Aug. 28-30 with Yamanouchi Vegetable Bar Food
THE FARMHOUSE, a Shiga Kogen Beer pub in Yamanouchi, will open for three days from Aug. 28 to 30. The week’s bar food centers on vegetables harvested in Yamanouchi, with a mini curry, grilled-vegetable marinade, and corn ice cream on the menu.
Hop BroThis week’s highlight is THE FARMHOUSE’s three-day opening. The Shiga Kogen Beer pub is open from August 28 to 30, serving small plates built around vegetables from Yamanouchi.
MugiWhat! So it’s more than just a beer weekend? Going in ready to drink and finding serious food too is dangerously good news!
Hop BroThat’s the appeal. It’s basically a Yamanouchi vegetable showcase with maitake, zucchini, eggplant, okra, tomatoes, onions, corn, and cucumbers.
MugiWow! It really has that straight-from-the-fields feeling. The menu already sounds like it’s ordering a beer for me.
Hop BroThe food lineup is strong too: mini maitake chicken korma curry, grilled vegetable marinade, and even corn ice cream. It’s the kind of menu that somehow makes you want another round.
MugiNo way! Corn ice cream sounds like dessert and bar food got trapped in the same body!
Hop BroThat in-between zone is exactly the point. They even suggest pairing dessert with cognac barrel-aged wheat wine. It’s a rich beer style with wheat sweetness and barrel aroma.
MugiHold on, what even is wheat wine? That sounds like a beer pretending to be wine with a fake mustache!
Hop BroFair question. Think of it as a rich, grown-up malt bomb. It’s still beer, but fuller, stronger, and aromatic enough to stand up to the ice cream, charred corn, and pink rock salt.
MugiOkay, now I’m sold. A weekend with Yamabushi and NEW ENGI plus little plates sounds unbeatable. August 28 to 30 is absolutely making me want a drink!
THE FARMHOUSE, located at 1403-2 Heion, Yamanouchi-machi, Shimotakai-gun, Nagano, is a beer pub in Kanbayashi where drinks from Shiga Kogen Beer are paired with small bar plates. In the post, the shop announced three opening days: Friday, Aug. 28, 13:00-20:00; Saturday, Aug. 29, 11:00-18:00; and Sunday, Aug. 30, 11:00-18:00. The post also notes that the Tamamura Honten team will be visiting Ginza NAGANO on Aug. 30.
This week’s food menu leans heavily on vegetables from Yamanouchi. The ingredients listed include maitake, zucchini, eggplant, okra, tomato, onion, corn, and cucumber, all from Nagano and mostly from Yamanouchi. The lineup includes a mini chicken korma with maitake, made with Tamamura Honten rice and spelt; a marinated plate of grilled Yamanouchi vegetables; and corn ice cream with charred corn and pink rock salt.
The caption links the spelt used in the curry to House Lager and Yuru Brew spelt, both connected to Shiga Kogen Beer. For dessert, the shop suggests pairing the corn ice cream with VSOW, a cognac-barrel-aged wheat wine. Regular snacks include salted boiled Kagurake beans and smashed cucumber with scallion salt and lemon. With Shiga Kogen Beer, Yamabushi, and NEW ENGI on hand, the focus stays on drinks and small plates.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThis week’s highlight is THE FARMHOUSE’s three-day opening. The Shiga Kogen Beer pub is open from August 28 to 30, serving small plates built around vegetables from Yamanouchi.
MugiWhat! So it’s more than just a beer weekend? Going in ready to drink and finding serious food too is dangerously good news!
Hop BroThat’s the appeal. It’s basically a Yamanouchi vegetable showcase with maitake, zucchini, eggplant, okra, tomatoes, onions, corn, and cucumbers.
MugiWow! It really has that straight-from-the-fields feeling. The menu already sounds like it’s ordering a beer for me.
Hop BroThe food lineup is strong too: mini maitake chicken korma curry, grilled vegetable marinade, and even corn ice cream. It’s the kind of menu that somehow makes you want another round.
MugiNo way! Corn ice cream sounds like dessert and bar food got trapped in the same body!
Hop BroThat in-between zone is exactly the point. They even suggest pairing dessert with cognac barrel-aged wheat wine. It’s a rich beer style with wheat sweetness and barrel aroma.
MugiHold on, what even is wheat wine? That sounds like a beer pretending to be wine with a fake mustache!
Hop BroFair question. Think of it as a rich, grown-up malt bomb. It’s still beer, but fuller, stronger, and aromatic enough to stand up to the ice cream, charred corn, and pink rock salt.
MugiOkay, now I’m sold. A weekend with Yamabushi and NEW ENGI plus little plates sounds unbeatable. August 28 to 30 is absolutely making me want a drink!
