Rikka to Host Terroir Beer Tasting and Beer Galette Event in Jiyugaoka
Sapporo-based brewery Rikka will hold a pop-up event at Onibus Coffee Jiyugaoka. The program combines a tasting of three beers rooted in barley from Urahoro, Tokachi, with a beer galette prepared by chef Takuto Nakamura, alongside a talk about place, ingredients, and craft.
Hop BroA night to savor Hokkaido-grown barley is coming to Jiyugaoka: a terroir beer evening hosted by the Sapporo brewery Rikka.
MugiWait, Hokkaido in Jiyugaoka? Is this a barley road trip? What happens besides drinking beer?
Hop BroIt takes place at ONIBUS COFFEE Jiyugaoka. Guests can compare three Rikka beers while hearing about the land and ingredients behind them.
MugiI know terroir from wine. Can beer really have a flavor of place too?
Hop BroAbsolutely. Terroir includes climate, soil, and the people’s craft. Rikka works with barley from Urahoro in Tokachi and turns it into malt.
MugiMalt? That sounds like a video-game power move! Is it basically the beer’s barley base?
Hop BroPretty much. Barley is germinated and dried to make malt, which provides sweetness and toastiness—the ingredient that builds beer’s backbone.
MugiWhoa! And chef Takuto Nakamura is serving a barley beer galette too, right? I love that the same grain becomes both food and beer!
Hop BroThat grain-to-glass-to-plate connection is the appeal. The beer names and styles have not been announced yet, so watch for the lineup.
MugiNovember 17, starting at 7:30 p.m., with only 30 seats for ¥3,000! I’m already craving a beer-and-galette toast!
Rikka, a brewery based in Nishi Ward, Sapporo, has announced a pop-up event at Onibus Coffee Jiyugaoka. Titled “Onibus Coffee Jiyugaoka Talk Event: Terroir Beer Tasting × Chef Takuto’s Beer Galette (Barley),” the gathering will explore the connection between local ingredients, brewing, and food.
Guests will taste three beers from Rikka while hearing about the land and raw materials behind them. The accompanying food will be a beer galette prepared by chef Takuto Nakamura, bringing barley and beer together in a dish designed for the event.
Rikka works with barley grown in Urahoro, Tokachi, Hokkaido, taking the grain through malting and into beverages. In its announcement, the brewery said it hopes to convey not only ingredients grown in a particular place, but also the thoughts and craftsmanship of the people involved. The event offers an opportunity for Rikka’s Hokkaido-based work to meet a new audience in Jiyugaoka, Tokyo.
The event will be held on November 17. Doors open at 7:00 p.m., with the program beginning at 7:30 p.m. Capacity is limited to 30 people, and the fee is ¥3,000, including three beers and the beer galette. Reservations are made through the QR code in Rikka’s announcement, with further details to be released through the related accounts.
The venue is Onibus Coffee Jiyugaoka. Set in a coffee shop, the evening will offer a small-scale exploration of terroir through Hokkaido barley, beer, and food. Information about Rikka’s beers and activities is also available through the brewery’s online shop.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA night to savor Hokkaido-grown barley is coming to Jiyugaoka: a terroir beer evening hosted by the Sapporo brewery Rikka.
MugiWait, Hokkaido in Jiyugaoka? Is this a barley road trip? What happens besides drinking beer?
Hop BroIt takes place at ONIBUS COFFEE Jiyugaoka. Guests can compare three Rikka beers while hearing about the land and ingredients behind them.
MugiI know terroir from wine. Can beer really have a flavor of place too?
Hop BroAbsolutely. Terroir includes climate, soil, and the people’s craft. Rikka works with barley from Urahoro in Tokachi and turns it into malt.
MugiMalt? That sounds like a video-game power move! Is it basically the beer’s barley base?
Hop BroPretty much. Barley is germinated and dried to make malt, which provides sweetness and toastiness—the ingredient that builds beer’s backbone.
MugiWhoa! And chef Takuto Nakamura is serving a barley beer galette too, right? I love that the same grain becomes both food and beer!
Hop BroThat grain-to-glass-to-plate connection is the appeal. The beer names and styles have not been announced yet, so watch for the lineup.
MugiNovember 17, starting at 7:30 p.m., with only 30 seats for ¥3,000! I’m already craving a beer-and-galette toast!
