Mya-Brew Taps the NAMACHA’n Brewing × CAMADO BREWERY Collaboration IPA
Mya-Brew, the brewpub in Chikusa Ward, Nagoya, has tapped the collaboration beer "CAMA × NAMA New World IPA" from NAMACHA’n Brewing × CAMADO BREWERY. Brewed with New Zealand hops, it is characterized by tropical and dank aromas.
Hop BroThe Mya-Brew tapping news from Chikusa Ward, Nagoya, is seriously hot. They tapped the collaboration IPA from NAMACHA’n Brewing × CAMADO BREWERY, "CAMA × NAMA New World IPA."
MugiWhoa! Just the words collaboration IPA already sound delicious, and the name "Mya" is way too cute!
Hop BroThat’s part of what makes it great. Mya-Brew is a brewpub that uses a Nagoya dialect name, and what’s cool is that it’s rooted in the local community while also brewing its own beer.
MugiI see! But what’s the difference between a New World IPA and a regular IPA? The foreign-sounding name makes me a little nervous!
Hop BroIn simple terms, it’s an IPA that emphasizes tropical aromas. This time they used New Zealand hops called Riwaka, Motueka, and Nelson Sauvin, so the fruitiness and character really stand out.
MugiWhat is that! The hop names sound like spells and seem strong! But they said dank too, and that doesn’t mean the beer is wet, right!?
Hop BroOf course not. A dank aroma refers to a deep smell with green, resinous, and slightly earthy notes. When that overlaps with tropical character, the aroma range becomes really fun.
MugiWhoa! If it has 6.5% alcohol and still smells bright and lively, I’d end up gulping it down without thinking, wouldn’t I? That’s dangerous!
Hop BroAnd on top of that, this beer was brewed to mark NAMACHA’n’s 8th anniversary. Hearing that it was brewed with Mr. Niwa of CAMADO BREWERY, their mentor, makes the story taste even better.
MugiAnd Mya-Brew is a brewpub where you can drink during the day, right? Hearing that just gives me even more reasons to go!
Hop BroExactly, and the draft lineup is solid, with more events coming one after another. There’s the Kyoto Fushimi Yujougarashi Craft Beer Festival and the tap takeover coming up, so this is definitely not a one-beer situation.
MugiAll right, then let’s toast today with tropical and dank as our motto! If I drink this IPA at Mya-Brew, I’ll probably start talking about hops nonstop like you do, Hop-bro!
Mya-Brew, located in Chikusa Ward, Nagoya, roughly between Imaike and Nagoya Dome, is a brewery that incorporates the Nagoya dialect word "mya" into its name. Founded by two sour-beer lovers, it operates as a locally rooted brewpub and shares its own house-brewed beers.
In a post on April 29, it announced that it had tapped the collaboration beer "CAMA × NAMA New World IPA" from NAMACHA’n Brewing (Tokyo) and CAMADO BREWERY (Gifu). This beer was brewed to celebrate NAMACHA’n Brewing’s 8th anniversary, and was said to have been brewed together with Mr. Niwa of CAMADO BREWERY, who serves as their mentor. The hops used were Riwaka, Motueka, and Nelson Sauvin. This New World IPA puts tropical fruit aromas and dank hop aromas front and center, and has an alcohol content of 6.5%.
The post also revealed the day’s draft lineup. In addition to Mya-Brew’s own house-brewed beers, it included labels from Shima Brewing and from Shiga Kogen Beer × DOGFISH HEAD × OXBOW, giving a snapshot of what was currently being served in the taproom. Mya-Brew also offers bottles and cans for takeaway, and its convenience as a brewpub where you can drink in the daytime is another of its defining features.
Along with that, it announced upcoming pop-ups and events from May onward. Events continued after Golden Week, including the Kyoto Fushimi Yujougarashi Craft Beer Festival on May 2 and 3, the Let’s Beer Works tap takeover on May 9 and 10, and the anniversary festival on June 20 and 21. It was a post that neatly highlighted both the tapping of the collaboration IPA and what was coming next from this Nagoya brewery.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThe Mya-Brew tapping news from Chikusa Ward, Nagoya, is seriously hot. They tapped the collaboration IPA from NAMACHA’n Brewing × CAMADO BREWERY, "CAMA × NAMA New World IPA."
MugiWhoa! Just the words collaboration IPA already sound delicious, and the name "Mya" is way too cute!
Hop BroThat’s part of what makes it great. Mya-Brew is a brewpub that uses a Nagoya dialect name, and what’s cool is that it’s rooted in the local community while also brewing its own beer.
MugiI see! But what’s the difference between a New World IPA and a regular IPA? The foreign-sounding name makes me a little nervous!
Hop BroIn simple terms, it’s an IPA that emphasizes tropical aromas. This time they used New Zealand hops called Riwaka, Motueka, and Nelson Sauvin, so the fruitiness and character really stand out.
MugiWhat is that! The hop names sound like spells and seem strong! But they said dank too, and that doesn’t mean the beer is wet, right!?
Hop BroOf course not. A dank aroma refers to a deep smell with green, resinous, and slightly earthy notes. When that overlaps with tropical character, the aroma range becomes really fun.
MugiWhoa! If it has 6.5% alcohol and still smells bright and lively, I’d end up gulping it down without thinking, wouldn’t I? That’s dangerous!
Hop BroAnd on top of that, this beer was brewed to mark NAMACHA’n’s 8th anniversary. Hearing that it was brewed with Mr. Niwa of CAMADO BREWERY, their mentor, makes the story taste even better.
MugiAnd Mya-Brew is a brewpub where you can drink during the day, right? Hearing that just gives me even more reasons to go!
Hop BroExactly, and the draft lineup is solid, with more events coming one after another. There’s the Kyoto Fushimi Yujougarashi Craft Beer Festival and the tap takeover coming up, so this is definitely not a one-beer situation.
MugiAll right, then let’s toast today with tropical and dank as our motto! If I drink this IPA at Mya-Brew, I’ll probably start talking about hops nonstop like you do, Hop-bro!
