Tsukitori Shita Brewery Releases a Limited-Quantity Chili Beer with NAO FARM
Tsukitori Shita Brewery (Shimane) announced its collaboration beer "ULTIMATE CRUNCH" with NAO FARM on Instagram at 1:19 p.m. on February 23, 2026. Designed to use fresh chili peppers while aiming for a heat level that is still easy to drink, it will also be sold in limited quantities at BOONIES DINER.
Hop BroTsukitori Shita Brewery in Shimane teamed up with NAO FARM to release the chili beer "ULTIMATE CRUNCH"! It’s also limited quantity, and apparently you can drink it at BOONIES DINER too.
MugiWhat!? A chili beer!? Isn’t that the kind that shoots fire out of your mouth!?
Hop BroThat’s the clever part. The post explicitly says it’s not super-spicy. The goal was "a heat level you can actually drink."
MugiOhhh! But how do they put chili into beer? Do they just toss it in whole?
Hop BroThis time, they steeped fresh chili peppers in tequila and extracted the heat while controlling it, then worked that flavor into the beer. In a way, it’s heat tuning.
MugiTuning!? It’s beer, but suddenly we’re talking like it’s a musical instrument!
Hop BroIn short, they were looking for the middle ground: not too spicy, not too bland. It sounds like they developed it from a proposal in November 2025, going through the recipe, the label, and tastings.
MugiThat’s so much work...! And the fact that it uses Gotsu-grown chilies raised by Mr. and Mrs. K at NAO FARM gives it such a local feel.
Hop BroExactly! The idea of a refreshing first sip followed by the heat rising a moment later is really interesting. It’s a chili beer, but the focus is on balancing aroma and aftertaste.
MugiEven I, who’s scared of spicy beers, might be able to handle this! If ULTIMATE CRUNCH is limited quantity, we’d better hurry and go try it!
Tsukitori Shita Brewery's new Instagram post introduced "ULTIMATE CRUNCH," a chili beer created in collaboration with NAO FARM. The announcement clearly stated that it would be released in limited quantities and that it was also being sold at BOONIES DINER.
The project started with a proposal from NAO FARM in November 2025: "We want to make a beer using chili peppers." According to the post, the team went through repeated meetings and tastings covering not only the recipe but also the label design, with the goal of creating "a heat level you can actually drink."
The beer uses fresh chili peppers grown by Mr. and Mrs. K of NAO FARM. The post introduces a method in which the chili peppers are steeped in tequila, extracting their heat in a controlled way before being worked into the beer. The flavor is described as starting with a refreshing first sip, then letting the heat rise a moment later, suggesting a design that emphasizes the balance of aroma and finish rather than sheer intensity.
Based in Shimane, Tsukitori Shita Brewery is known for highly conceptual releases that make use of local ingredients and its connections with makers in the region. This time as well, the collaboration brought together a restaurant, a producer, and a brewery around Gotsu-grown chili peppers as a local ingredient. The post also notes that it is "not super-spicy," making it a beer that even people curious about chili beers but hesitant to try them may want to give a chance.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroTsukitori Shita Brewery in Shimane teamed up with NAO FARM to release the chili beer "ULTIMATE CRUNCH"! It’s also limited quantity, and apparently you can drink it at BOONIES DINER too.
MugiWhat!? A chili beer!? Isn’t that the kind that shoots fire out of your mouth!?
Hop BroThat’s the clever part. The post explicitly says it’s not super-spicy. The goal was "a heat level you can actually drink."
MugiOhhh! But how do they put chili into beer? Do they just toss it in whole?
Hop BroThis time, they steeped fresh chili peppers in tequila and extracted the heat while controlling it, then worked that flavor into the beer. In a way, it’s heat tuning.
MugiTuning!? It’s beer, but suddenly we’re talking like it’s a musical instrument!
Hop BroIn short, they were looking for the middle ground: not too spicy, not too bland. It sounds like they developed it from a proposal in November 2025, going through the recipe, the label, and tastings.
MugiThat’s so much work...! And the fact that it uses Gotsu-grown chilies raised by Mr. and Mrs. K at NAO FARM gives it such a local feel.
Hop BroExactly! The idea of a refreshing first sip followed by the heat rising a moment later is really interesting. It’s a chili beer, but the focus is on balancing aroma and aftertaste.
MugiEven I, who’s scared of spicy beers, might be able to handle this! If ULTIMATE CRUNCH is limited quantity, we’d better hurry and go try it!
