Nishikawaguchi GROW BREW HOUSE Celebrates 7th Anniversary, Taps Commemorative Beer "Dill Birante"
The 7th anniversary week has started at the brewpub "GROW BREW HOUSE" in Nishikawaguchi. Along with a floral stand sent by regulars, the first anniversary beer, "Dill Birante," has been released, and the in-house taps are lined with a wide range of house-brewed beers, from hazy IPA to barley wine.
Hop BroNishikawaguchi GROW BREW HOUSE's 7th anniversary has finally started. Even floral stands from regulars have arrived, and the whole place is already in full celebration mode.
MugiWhoa! Just the floral stand alone makes it feel like a party! And this anniversary beer, Dill Birante, sounds like one of those names that immediately grabs you!
Hop BroWhat makes it interesting is that it's an Italian pilsner. And it uses dill, giving it a design that lets the herbal aroma really stand out.
MugiDill is that leaf that goes in pickles, right? Putting that into beer makes it feel like food and beer suddenly started talking to each other!
Hop BroExactly. And because it uses both dried dill and fresh dill, the aroma doesn't come across in just one way. The dry herbal character and the fresh green note overlap, so it feels really three-dimensional.
MugiWhat! It's already so carefully made, and then I hear it's 9% high alcohol, and I'm ready to set off on a journey after just one sip!
Hop BroThe anniversary tap list is strong too. From Hiji to Gold, they've got hazy IPA, saison, porter, barley wine, helles, and IPA, so the lineup really shows the shop's character as a whole.
MugiOhh! With a barley wine like Onaji Hanashi on tap, people who like something sweet and rich are probably going to be drawn in too!
Hop BroAnd because it's directly connected to the brewpub, you can enjoy that freshness straight from the brewery just as it is. In Nishikawaguchi, with this much range, tasting through the beers never stops being fun.
MugiAlright, I've decided! This week at GROW is the place to soak up the festive atmosphere of the city. I'm starting with Dill Birante, then a hazy, and finishing with the barley wine!
The brewpub GROW BREW HOUSE in Nishikawaguchi, Kawaguchi City, Saitama Prefecture, has begun operations in celebration of its 7th anniversary. In a post, the shop expressed its thanks for the floral stand sent by a group of regular customers and announced the start of its anniversary campaign.
The highlight this time is the first anniversary beer, "Dill Birante". It is an Italian pilsner made with dill, and the post describes it as a high-alcohol beer at 9%. Using both dried dill and fresh dill, it is presented as a glass that lets you experience a layered herbal aroma.
The tap information released at the same time mentioned the following house-brewed beers.
- Hiji (Hazy IPA / 6%)
- Kamine Saison ~Yuzu~ (Fruits Saison / 7%)
- Letter (Cacao Milk Porter / 8%)
- Onaji Hanashi (Barley Wine / 9%)
- N.K Gold (Helles / 5%)
- BIG BRIDGE IPA (American IPA / 7%)
From lager, IPA, and saison to porter and barley wine, the wide range of styles is part of what makes the place distinctive. Anniversary-only food initiatives and guest events are also being announced in parallel, spreading a citywide festive atmosphere centered on beer throughout the entire shop. For anyone in Nishikawaguchi who wants to enjoy both the freshness unique to a brewery-connected pub and the energy of the local scene, this week is a particularly noteworthy time to visit GROW.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroNishikawaguchi GROW BREW HOUSE's 7th anniversary has finally started. Even floral stands from regulars have arrived, and the whole place is already in full celebration mode.
MugiWhoa! Just the floral stand alone makes it feel like a party! And this anniversary beer, Dill Birante, sounds like one of those names that immediately grabs you!
Hop BroWhat makes it interesting is that it's an Italian pilsner. And it uses dill, giving it a design that lets the herbal aroma really stand out.
MugiDill is that leaf that goes in pickles, right? Putting that into beer makes it feel like food and beer suddenly started talking to each other!
Hop BroExactly. And because it uses both dried dill and fresh dill, the aroma doesn't come across in just one way. The dry herbal character and the fresh green note overlap, so it feels really three-dimensional.
MugiWhat! It's already so carefully made, and then I hear it's 9% high alcohol, and I'm ready to set off on a journey after just one sip!
Hop BroThe anniversary tap list is strong too. From Hiji to Gold, they've got hazy IPA, saison, porter, barley wine, helles, and IPA, so the lineup really shows the shop's character as a whole.
MugiOhh! With a barley wine like Onaji Hanashi on tap, people who like something sweet and rich are probably going to be drawn in too!
Hop BroAnd because it's directly connected to the brewpub, you can enjoy that freshness straight from the brewery just as it is. In Nishikawaguchi, with this much range, tasting through the beers never stops being fun.
MugiAlright, I've decided! This week at GROW is the place to soak up the festive atmosphere of the city. I'm starting with Dill Birante, then a hazy, and finishing with the barley wine!
