SanktGallen TAP ROOM serves kaikogane-hop pesto in Hon-Atsugi
At SanktGallen TAP ROOM, a hop pesto made with kaikogane hops harvested in Hokuto, Yamanashi, is now being served as a daily snack plate. The dish ties neatly into the next day’s Fresh Hop IPA brew.
Hop BroI want to talk about Sankt Gallen TAP ROOM today, because their Kai-Kogane hop genovese on the daily snack plate is a seriously good story.
MugiWait, what? You can eat hops too? Eating seasonal hops sounds like the craft beer world is going all-in!
Hop BroExactly. They turn Kai-Kogane hops harvested in Hokuto, Yamanashi into sauce and serve it as a dish full of seasonality. Then the next morning, they brew a Fresh Hop IPA with those same hops.
MugiWhat even is that? Fresh Hop IPA sounds intense... like the hops jump straight from the field into the kettle?
Hop BroThat image is not far off. Fresh hop means they brew with just-picked hops, undried, so you get greener aromas and a juicier, more vivid character.
MugiOhhh! But the article said a pizza topped with only hops was way too bitter, right? That has total experiment-menu energy.
Hop BroThat is the fun part. Hops alone can get wild, but adding a small amount to tomato sauce pizza brings bitterness and fresh aroma into balance. It treats hops like an ingredient, not just a beer aroma.
MugiAnd it does not stop at food! It is a brewery-run pub by Hon-Atsugi Station, and they have up to 20 draft beers. I would freeze trying to choose.
Hop BroThey have staples like Golden Ale, Pale Ale, and YOKOHAMA XPA, plus Pineapple Ale, Shonan Gold, and Watermelon Wheat, so matching pours to food is half the fun.
MugiI am sold. I want to chase hops on the plate and hops in the glass in one sitting. That is dangerously tempting.
A dish you can taste like fresh hops
At SanktGallen TAP ROOM on the first floor of Hon-Atsugi MiRoad II in Kanagawa, the team is serving a pesto sauce made with "kaikogane hops" harvested in Hokuto, Yamanashi. It appears on the daily snack platter, while the next morning’s brew will use the same freshly picked hops for "Fresh Hop IPA." The pairing gives the menu a clear seasonal thread.
According to the post, a pizza topped only with the hop pesto would be too bitter, but adding a small amount to a tomato-sauce pizza created a better balance of gentle bitterness and bright hop aroma. Treating hops as an ingredient rather than just a brewing input is exactly the kind of idea that fits a brewery pub.
The taproom is SanktGallen’s own beer pub near Hon-Atsugi Station. It pours up to 20 draft beers straight from the brewery, with half sizes starting at 825 yen and a four-beer tasting set available for 1,540 yen. That makes it easy to match the pour size to the food.
The lineup covers core beers such as Golden Ale, Pale Ale, and YOKOHAMA XPA, plus fruit-forward options like Pineapple Ale, Shonan Gold, and Watermelon Wheat. With hop-driven bitterness on one side and juicy fruit character on the other, the selection gives plenty of room to explore flavor contrasts.
Food-wise, the pub centers on stone-oven pizzas made with locally milled flour from Hadano in Kanagawa. It is a practical stop for beer lovers who want fresh draft beer, seasonal hop dishes, and a menu built around brewery character.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroI want to talk about Sankt Gallen TAP ROOM today, because their Kai-Kogane hop genovese on the daily snack plate is a seriously good story.
MugiWait, what? You can eat hops too? Eating seasonal hops sounds like the craft beer world is going all-in!
Hop BroExactly. They turn Kai-Kogane hops harvested in Hokuto, Yamanashi into sauce and serve it as a dish full of seasonality. Then the next morning, they brew a Fresh Hop IPA with those same hops.
MugiWhat even is that? Fresh Hop IPA sounds intense... like the hops jump straight from the field into the kettle?
Hop BroThat image is not far off. Fresh hop means they brew with just-picked hops, undried, so you get greener aromas and a juicier, more vivid character.
MugiOhhh! But the article said a pizza topped with only hops was way too bitter, right? That has total experiment-menu energy.
Hop BroThat is the fun part. Hops alone can get wild, but adding a small amount to tomato sauce pizza brings bitterness and fresh aroma into balance. It treats hops like an ingredient, not just a beer aroma.
MugiAnd it does not stop at food! It is a brewery-run pub by Hon-Atsugi Station, and they have up to 20 draft beers. I would freeze trying to choose.
Hop BroThey have staples like Golden Ale, Pale Ale, and YOKOHAMA XPA, plus Pineapple Ale, Shonan Gold, and Watermelon Wheat, so matching pours to food is half the fun.
MugiI am sold. I want to chase hops on the plate and hops in the glass in one sitting. That is dangerously tempting.
