Open Air Minatoyama Brewery to Hold “open table” Vol.04 in Kobe on April 8
In a post published at 18:00 on March 13, Open Air Minatoyama Brewery reported on the details of “open table” Vol.03, held at Higashi Yuenchi, and announced the outline for the next Vol.04. The theme is “Not Just Hop.” It is a tasting event that highlights ingredients beyond hops.
Hop BroOpen Air Minatoyama Brewery in Kobe announced that it will hold “open table” Vol.04 at Higashi Yuenchi Studio Terrace on April 8. The theme is “Not Just Hop”!
MugiHuh! What do you mean, not just hops!? Isn’t craft beer all about the hops?
Hop BroThat’s the interesting part. A beer’s character isn’t shaped by hops alone; it can change completely depending on the malt body and the design of adjunct ingredients. Vol.03 was built to let people experience exactly that.
MugiWait, you just dropped a technical term! “Body” sounds like putting the beer through strength training?
Hop BroNot strength training, but close in spirit! It refers to the beer’s “weight” or “mouthfeel” when you drink it. More malt makes it fuller and rounder, while a drier beer finishes more sharply.
MugiOhhh! So the beers introduced this time all differ in that respect?
Hop BroExactly. `intergalactic` is an American IPA designed around malt body, `good times` is a dry Cold IPA made with rice koji, `sansho gose` has sansho pepper notes, and `under bjørk` is a Weizen Bock made with birch, even paired in a tasting comparison with birch tea.
MugiWhat!? They even drink birch!? The beer world’s range of ingredients is so broad it’s kind of hilarious!
Hop BroAnd Vol.04 is on Wednesday, April 8, 2026, from 17:30 to 19:45, with a 1,000 yen fee including a flight. Additional tastings are 300 yen per glass, and you can join or leave partway through, so it’s a pretty welcoming setup.
MugiAwesome! If we can also hear about the background of Minatoyama Brewery, renovated from an old elementary school lunchroom, I already feel like it’s going to taste good before I even drink it! Let’s go together on April 8!
Open Air Minatoyama Brewery (Hyogo) shared the details of “open table Vol.03,” held at Higashi Yuenchi, in an Instagram post titled “open table...”. The theme this time was Not Just Hop. The post emphasized that the flavor of craft beer is not determined by hops alone, but emerges through the combination of diverse ingredients such as malt and adjuncts.
The beers introduced on the day included `intergalactic`, `good times`, `sansho gose`, and `under bjørk`. The explanations showed that the lineup was designed to deepen understanding of ingredients, with examples such as an American IPA focused on malt body, a dry Cold IPA made with rice koji, and a comparison of a Weizen Bock brewed with birch and birch tea.
The next open table Vol.04 is scheduled for Wednesday, April 8, 2026, from 17:30 to 19:45 at Higashi Yuenchi Studio Terrace (6-4 Kanocho, Chuo-ku, Kobe). The participation fee is 1,000 yen; after registration, attendees will receive a flight on the day, and additional tastings will be available via a ticket system at 300 yen per glass. Mid-event arrivals and departures are also allowed. In addition, a special Golden Week edition, Vol.05 (tentative), to be held at Minatoyama Brewery on Wednesday, May 6, was also announced.
Open Air Minatoyama Brewery launched in April 2022 after renovating a former elementary school lunchroom in Kobe. The brewery emphasizes beer-making that brings out local water and produce while embracing seasonality. Its monthly event series, “open table,” is growing in significance as a place not only to drink, but also to share the makers’ intentions and the background of the ingredients.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroOpen Air Minatoyama Brewery in Kobe announced that it will hold “open table” Vol.04 at Higashi Yuenchi Studio Terrace on April 8. The theme is “Not Just Hop”!
MugiHuh! What do you mean, not just hops!? Isn’t craft beer all about the hops?
Hop BroThat’s the interesting part. A beer’s character isn’t shaped by hops alone; it can change completely depending on the malt body and the design of adjunct ingredients. Vol.03 was built to let people experience exactly that.
MugiWait, you just dropped a technical term! “Body” sounds like putting the beer through strength training?
Hop BroNot strength training, but close in spirit! It refers to the beer’s “weight” or “mouthfeel” when you drink it. More malt makes it fuller and rounder, while a drier beer finishes more sharply.
MugiOhhh! So the beers introduced this time all differ in that respect?
Hop BroExactly. `intergalactic` is an American IPA designed around malt body, `good times` is a dry Cold IPA made with rice koji, `sansho gose` has sansho pepper notes, and `under bjørk` is a Weizen Bock made with birch, even paired in a tasting comparison with birch tea.
MugiWhat!? They even drink birch!? The beer world’s range of ingredients is so broad it’s kind of hilarious!
Hop BroAnd Vol.04 is on Wednesday, April 8, 2026, from 17:30 to 19:45, with a 1,000 yen fee including a flight. Additional tastings are 300 yen per glass, and you can join or leave partway through, so it’s a pretty welcoming setup.
MugiAwesome! If we can also hear about the background of Minatoyama Brewery, renovated from an old elementary school lunchroom, I already feel like it’s going to taste good before I even drink it! Let’s go together on April 8!
