Sankt Gallen TAP ROOM in Hon-Atsugi starts pouring Fresh Hop IPA
Sankt Gallen TAP ROOM on the first floor of Hon-Atsugi Milord 2 has started serving its seasonal Fresh Hop IPA. The beer uses hops harvested in Hokuto, Yamanashi, and brewed within 24 hours, giving it a citrus-forward fresh-hop profile.
Hop BroA seasonal signal just hit Hon-Atsugi: Fresh Hop IPA is now pouring at St. Gallen TAP ROOM.
MugiWhat! That place on the first floor of Hon-Atsugi Mylord 2, right? A station-side brewery taproom is already unfairly strong.
Hop BroAnd the wild part is this: hops harvested in Hokuto, Yamanashi were brewed in under 24 hours after picking.
MugiNo way! Those hops basically sprinted from the field. That is express hop delivery energy.
Hop BroThis is what's called a wet-hop brew, using freshly picked hops before drying, so the aroma stays vivid and fresh.
MugiWait, wet-hop? What does that even mean? Are the hops literally soggy, or is this some morning-dew drama thing?
Hop BroIn simple terms, it means undried hops. This batch uses seven hop additions, which really layers in that just-picked character.
MugiOhh, nice! So instead of being super grassy, this year's version pushes citrusy aroma first? That sounds way easier to love.
Hop BroExactly. And with up to 20 taps, plus Golden Ale, Shonan Gold, and dark beer, I'd start with a temperature-flight tasting to track how it opens up.
MugiThat settles it. Add stone-oven pizza and sausages, and now I desperately want a pint in Hon-Atsugi right now.
Fresh hop season in Hon-Atsugi
Sankt Gallen TAP ROOM, on the first floor of Hon-Atsugi Milord 2, has started pouring its seasonal Fresh Hop IPA. The brewery's direct taproom sits just off Hon-Atsugi Station, and its 20 taps make it easy to catch a freshly brewed release as soon as it lands.
The beer is brewed with hops harvested in Hokuto, Yamanashi, and sent straight from the hop field to the brewhouse. The brewery says the hops were used within 24 hours of harvest and added seven times in total, resulting in a fresh-hop IPA that leans more citrusy than grassy this year.
The taproom's lineup spans golden ale, IPA, Shonan Gold, and dark beers, while the kitchen serves stone-oven pizzas, cheese, and sausages. For beer fans, it is the kind of place where a seasonal hop release can be compared against the rest of the brewery's lineup in one stop.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroA seasonal signal just hit Hon-Atsugi: Fresh Hop IPA is now pouring at St. Gallen TAP ROOM.
MugiWhat! That place on the first floor of Hon-Atsugi Mylord 2, right? A station-side brewery taproom is already unfairly strong.
Hop BroAnd the wild part is this: hops harvested in Hokuto, Yamanashi were brewed in under 24 hours after picking.
MugiNo way! Those hops basically sprinted from the field. That is express hop delivery energy.
Hop BroThis is what's called a wet-hop brew, using freshly picked hops before drying, so the aroma stays vivid and fresh.
MugiWait, wet-hop? What does that even mean? Are the hops literally soggy, or is this some morning-dew drama thing?
Hop BroIn simple terms, it means undried hops. This batch uses seven hop additions, which really layers in that just-picked character.
MugiOhh, nice! So instead of being super grassy, this year's version pushes citrusy aroma first? That sounds way easier to love.
Hop BroExactly. And with up to 20 taps, plus Golden Ale, Shonan Gold, and dark beer, I'd start with a temperature-flight tasting to track how it opens up.
MugiThat settles it. Add stone-oven pizza and sausages, and now I desperately want a pint in Hon-Atsugi right now.
