Lunch Service at Kamata's Mugibaru, Serving Saint Gallen Sakura and More
The beer pub Mugibaru in Nishikamata, Ota Ward, Tokyo, announced its lunch service for the day in a March 17 post. It also revealed the taps pouring that day. The lineup, centered on IPAs, includes Sankt Gallen, Tokaido Beer, Y Market Brewing, Ise Kadoya Beer, and more.
Hop BroToday it's the news about the Kamata beer pub Mugibaru's lunch service; they even revealed today's taps in a March 17 post, which is pretty exciting.
MugiWait, that's amazing! Being able to drink craft beer at lunch and it's an IPA-focused lineup too? That's way too serious for noon!
Hop BroAnd get this: Sankt Gallen's Sankt Gallen Sakura is herb-and-spice with ABV 5%, and Tokaido Beer's 2nd anniversary hazy is a fluffy style at ABV 6%.
MugiWhat! The DDH West Coast IPA in NEXT GOLEM sounds like a spell, and I can't even picture the taste!
Hop BroDDH means stacking on lots of hops, and West Coast means a sharper finish and more bitterness, so basically it's extra fragrant and dry.
MugiOhhh, I see! Then something like BLITZ SESSION IPA should pair well with the shibazuke tartar chicken nanban!
Hop BroSharp read. Y.Market's session IPA is light at ABV 4.5%, while Ise Kadoya Beer's Struggle IPA is an American IPA at ABV 7%, so it's a punchy one for after the meal.
MugiAnd the post even says Tuesday lunch will be cut off at the end of March and change form from April, so there's an announcement of a change in the service style too. So much information!
Hop BroIt's great to have this much choice within the Kamata Station area, and when you can see upcoming pours like Uchu's GOLEM and VERTERE's Efrenia, it makes the next drink something to look forward to.
MugiIt's settled then: grab chicken nanban at lunch, start spring with sakura, and finish with an IPA - I want to go to Mugibaru right now!
The Kamata-area beer pub Mugibaru announced its lunch service for the day. The post also notes that Tuesday lunch service will be paused for the time being in March, and that from April onward it will be announced in a different format.
The day's beers available in the shop span from a springlike pour to hoppy IPAs.
Today's taps
- Sankt Gallen Sakura (Sankt Gallen)
Herb and spice beer, ABV 5%
- Mugibaru 2nd Anniversary Kinako-colored Fluffy Hazy (Tokaido Beer)
Hazy IPA, ABV 6%
- BLITZ SESSION IPA (Y.Market Brewing)
Session IPA, ABV 4.5%
- Struggle IPA (Ise Kadoya Beer)
American IPA, ABV 7%
- Jukusen (Asahi)
Pilsner, ABV 5.5%
Next preview
- GOLEM (Uchu Brewing)
DDH West Coast IPA, ABV 6.5%
- Efrenia (VERTERE)
IPA, ABV 6%
What makes Mugibaru appealing is that you can choose craft beer seriously from lunchtime within the Kamata Station area. The post also mentions the food item "shibazuke tartar chicken nanban," and the selection seems easy to pair with food, from a brisk session IPA to a substantial hazy IPA. It looks like an update that works both for an everyday pint and for a dedicated IPA stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday it's the news about the Kamata beer pub Mugibaru's lunch service; they even revealed today's taps in a March 17 post, which is pretty exciting.
MugiWait, that's amazing! Being able to drink craft beer at lunch and it's an IPA-focused lineup too? That's way too serious for noon!
Hop BroAnd get this: Sankt Gallen's Sankt Gallen Sakura is herb-and-spice with ABV 5%, and Tokaido Beer's 2nd anniversary hazy is a fluffy style at ABV 6%.
MugiWhat! The DDH West Coast IPA in NEXT GOLEM sounds like a spell, and I can't even picture the taste!
Hop BroDDH means stacking on lots of hops, and West Coast means a sharper finish and more bitterness, so basically it's extra fragrant and dry.
MugiOhhh, I see! Then something like BLITZ SESSION IPA should pair well with the shibazuke tartar chicken nanban!
Hop BroSharp read. Y.Market's session IPA is light at ABV 4.5%, while Ise Kadoya Beer's Struggle IPA is an American IPA at ABV 7%, so it's a punchy one for after the meal.
MugiAnd the post even says Tuesday lunch will be cut off at the end of March and change form from April, so there's an announcement of a change in the service style too. So much information!
Hop BroIt's great to have this much choice within the Kamata Station area, and when you can see upcoming pours like Uchu's GOLEM and VERTERE's Efrenia, it makes the next drink something to look forward to.
MugiIt's settled then: grab chicken nanban at lunch, start spring with sakura, and finish with an IPA - I want to go to Mugibaru right now!
