Tsuji Brewing Serves Aged Weizenbock, Suggests Bringing Your Own Cheese Too
At the Tsuji Brewing brewpub in Chigasaki, Kanagawa, the winter-brewed Weizenbock has reached its ideal drinking stage after aging. The post also introduced a pairing tip of "bring your own cheese," specifically recommending goat cheese and blue cheese. Only about two kegs remain.
Hop BroAt Tsuji Brewing in Chigasaki, the winter-brewed Weizenbock has entered its sweet spot after aging.
MugiWait! A Weizenbock sounds strong just from the name! What kind of beer is it?
Hop BroAccording to the post, after being on tap for two months, it still has its Weizen character, but the caramel and Munich malt notes have really come forward.
MugiWhoa, that's a lot of information straight from the barrel! What should I look for in the Weizen character?
Hop BroIt's the combination of soft wheat-derived texture and bock-like depth, with fruitiness from esters layered on top.
MugiOhhh! But wait, what exactly are esters? Sudden chemistry class!
Hop BroIn simple terms, they're fruity aroma compounds produced by yeast. That's why bringing along strong-flavored cheese like goat cheese or blue cheese works so well.
MugiA BYO-cheese setup is too fun! If I brought a whole wheel, do you think the staff would do a double take?
Hop BroThat would be a whole event. And since there were only about two kegs left at the time of the post, with the beer expected to sell out this month, you'd better hurry.
MugiAll right, let's plan the sausages and cheese and head out tonight! I already want to toast this aged Weizenbock so badly my throat is practically ringing!
In a March 4 post, the Tsuji Brewing brewpub in Misumicho, Chigasaki City, Kanagawa Prefecture, announced that its Weizenbock had reached "two months on tap" and was being served in a well-aged condition.
According to the post, the current Weizenbock still retains its Weizen character, while also developing a pronounced maltiness from caramel malt and Munich malt. It seems to be the right moment to enjoy both the soft wheat-derived nuances and the fuller body typical of a bock.
For food pairings, in addition to the classic sausage, the brewery recommended pairing it with cheese. In particular, it highlighted strongly flavored cheeses such as goat cheese and blue cheese, explaining that pairing them with the beer brings out its fruitiness and sweetness even more clearly. It was especially notable that the taproom was encouraging drinkers to bring in their own favorite cheese and try it there.
The post also said that only about two kegs of Weizenbock remained at the time, with the beer expected to run out within the month. For anyone who enjoys tasting side by side and building pairings while watching how the taps are pouring, an early visit seems wise.
Tsuji Brewing is a community-focused microbrewery and brewpub known for operating in step with daily life in the Tsujido and Chigasaki area. In this post as well, the brewery did more than explain the beer itself; it suggested how to enjoy time at the shop, conveying the warm, local feel of a neighborhood taproom.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Tsuji Brewing in Chigasaki, the winter-brewed Weizenbock has entered its sweet spot after aging.
MugiWait! A Weizenbock sounds strong just from the name! What kind of beer is it?
Hop BroAccording to the post, after being on tap for two months, it still has its Weizen character, but the caramel and Munich malt notes have really come forward.
MugiWhoa, that's a lot of information straight from the barrel! What should I look for in the Weizen character?
Hop BroIt's the combination of soft wheat-derived texture and bock-like depth, with fruitiness from esters layered on top.
MugiOhhh! But wait, what exactly are esters? Sudden chemistry class!
Hop BroIn simple terms, they're fruity aroma compounds produced by yeast. That's why bringing along strong-flavored cheese like goat cheese or blue cheese works so well.
MugiA BYO-cheese setup is too fun! If I brought a whole wheel, do you think the staff would do a double take?
Hop BroThat would be a whole event. And since there were only about two kegs left at the time of the post, with the beer expected to sell out this month, you'd better hurry.
MugiAll right, let's plan the sausages and cheese and head out tonight! I already want to toast this aged Weizenbock so badly my throat is practically ringing!
