hangout taps TOPOLOGY’s Topology #11 on Aug. 10, opens at 5 p.m.
Hangout, a beer pub in Hiroshima’s Naka Ward, will open from 5 p.m. to 10 p.m. on Monday, Aug. 10. The guest tap is TOPOLOGY’s new batch, Topology #11, a 7.0% DDH hazy IPA with tropical and citrus-driven aromatics.
Hop BroToday I want to talk about Topology #11 tapping at hangout in Hiroshima. On August 10, they are open from 5 PM to 10 PM, which is great for a Monday stop-in.
MugiWhat! Open on Monday is a lifesaver! I could slide in after work, and it totally feels like a little Obon-week treat!
Hop BroAnd the guest beer is TOPOLOGY's new batch, a DDH Hazy IPA. It's 7.0% ABV, with plenty of aroma and real drinking weight.
MugiWait, what is DDH? Alphabet traffic jam over here. All I know is that it sounds powerful!
Hop BroFair question. It stands for double dry hopping, a method that loads in hop aroma during fermentation or later stages. So it is not just bitter, it gets really fruity too.
MugiOoh! Then what is the aroma lineup this time? If it is tropical, my brain is already on vacation!
Hop BroThey used Cryo Citra, Galaxy, and Cryo Mosaic, so you get a passion fruit punch layered with white grape and grapefruit. Then a soft mouthfeel rolls into a clean, pleasant bitterness.
MugiNo way, that sounds like a drinkable fruit section! But when you say they revised the fermentation schedule, I suddenly hear science-lab music.
Hop BroFermentation schedule tuning just means adjusting when and how the yeast does its work. They did not drastically change the recipe, but they pulled more of that deep yeast-driven aroma forward.
MugiWow, so the blueprint stayed the same, but there was a new aroma lead role! That is such a fun way for the series to keep evolving.
Hop BroExactly. And the rich Maris Otter body gives it a solid base, holding up all that layered yeast-and-hop complexity. This is the kind of beer that makes you want to verify it in person at hangout.
MugiThen it is settled! See you at 5 PM for a glass that starts with dreamy aroma and ends with that crisp bitter snap. I totally want to go drink this with you!
Hangout, a beer pub in Shintenchi, Hiroshima, will operate on Monday, Aug. 10, from 5 p.m. to 10 p.m. The post notes that the day falls in Obon week, so the bar is opening on a Monday with a schedule that works well for an early evening stop.
The featured guest beer is TOPOLOGY’s new batch, "Topology #11." It is a DDH Hazy IPA at 7.0% ABV, brewed with Cryo Citra, Galaxy, and Cryo Mosaic. According to the post, the beer offers aromas reminiscent of passion fruit, white grape, and grapefruit, along with a smooth mouthfeel, substantial body, haze, and a clean finishing bitterness.
The brewery says the recipe is largely unchanged, but the fermentation schedule was adjusted to bring out more yeast character. With a Maris Otter base adding depth and lingering bitterness, the result is a dense, layered hazy IPA that leans into both hop aroma and yeast complexity. As a brewery-adjacent beer pub, hangout is a good place to catch that kind of freshly tapped beer in a straightforward, local setting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday I want to talk about Topology #11 tapping at hangout in Hiroshima. On August 10, they are open from 5 PM to 10 PM, which is great for a Monday stop-in.
MugiWhat! Open on Monday is a lifesaver! I could slide in after work, and it totally feels like a little Obon-week treat!
Hop BroAnd the guest beer is TOPOLOGY's new batch, a DDH Hazy IPA. It's 7.0% ABV, with plenty of aroma and real drinking weight.
MugiWait, what is DDH? Alphabet traffic jam over here. All I know is that it sounds powerful!
Hop BroFair question. It stands for double dry hopping, a method that loads in hop aroma during fermentation or later stages. So it is not just bitter, it gets really fruity too.
MugiOoh! Then what is the aroma lineup this time? If it is tropical, my brain is already on vacation!
Hop BroThey used Cryo Citra, Galaxy, and Cryo Mosaic, so you get a passion fruit punch layered with white grape and grapefruit. Then a soft mouthfeel rolls into a clean, pleasant bitterness.
MugiNo way, that sounds like a drinkable fruit section! But when you say they revised the fermentation schedule, I suddenly hear science-lab music.
Hop BroFermentation schedule tuning just means adjusting when and how the yeast does its work. They did not drastically change the recipe, but they pulled more of that deep yeast-driven aroma forward.
MugiWow, so the blueprint stayed the same, but there was a new aroma lead role! That is such a fun way for the series to keep evolving.
Hop BroExactly. And the rich Maris Otter body gives it a solid base, holding up all that layered yeast-and-hop complexity. This is the kind of beer that makes you want to verify it in person at hangout.
MugiThen it is settled! See you at 5 PM for a glass that starts with dreamy aroma and ends with that crisp bitter snap. I totally want to go drink this with you!
