Tambaji Brewery Opens Recruitment for Its Fourth Beer Club Season
Tambaji Brewery is recruiting participants for the fourth season of its year-long Beer Club project in Tamba-Sasayama, where members grow barley and hops and use them to make beer. Beer brewed with barley from the third season, named “Sugi,” is complete and scheduled to be unveiled this weekend.
Hop BroTanbaji Brewery in Tamba-Sasayama is recruiting its fourth Beer Club class. It is a year-long project where members grow barley and hops, then brew beer.
MugiWhat?! You do not just drink it—you grow the ingredients too? That is a seriously committed beer field trip!
Hop BroExactly. Members experience cultivation, harvest, and brewing over about a year, so every glass feels much more meaningful.
MugiI only know barley as something related to tea. What does barley for beer actually do?
Hop BroIt becomes malt. After germination and drying, it is prepared to provide sugars for yeast to consume. That is the foundation of beer.
MugiFood for yeast?! So if I harvest barley, I become the person in charge of yeast’s fancy dinner?
Hop BroThat is actually a great way to put it. The fourth class is set to begin with a barley harvest experience on November 15, 2026; interested people can contact Kusamura no Gakko.
MugiThey grow hops too, right? Thinking of those bitter, fragrant flowers swaying in a field makes me want to visit!
Hop BroRight. Hops bring bitterness and aroma, and the local land and seasons can become part of the beer. Tanbaji is a microbrewery with 400-liter brew batches, which makes local experimentation possible.
MugiFour hundred liters is small-scale! That makes the journey from field to glass feel visible—like every pint has a story.
Hop BroAnd a beer made with third-class barley called “Sugi” is finished and due to debut this weekend. Its style has not been announced, so watch for the release.
MugiTurning barley you raised yourself into a beer must make the toast so much more moving! I want to savor the journey to cheers in Tamba-Sasayama too!
Tambaji Brewery in Tamba-Sasayama, Hyogo, is recruiting participants for the fourth season of its Beer Club project, a year-long program centered on growing barley and hops and turning the harvest into beer.
The project covers the process from cultivating brewing ingredients to harvesting and brewing. The fourth season will begin with a barley harvesting experience on November 15, 2026. Those interested in joining are asked to contact Kusamura no Gakko, the organization working with the brewery on the project.
Beer made with third-season barley is ready
Beer brewed with barley called “Sugi,” grown during the third season, has now been completed. Tambaji Brewery says the beer will be unveiled this weekend. For participants, seeing locally grown grain become a finished beer offers a perspective that goes beyond an ordinary tasting experience.
Tambaji Brewery opened in Tamba-Sasayama in June 2017. With a brewing capacity of 400 liters per batch, the microbrewery uses its small scale to produce a variety of beers. The Beer Club reflects that local, hands-on approach by connecting cultivation, brewing, and the community.
The fourth season may appeal to anyone interested in growing barley and hops, as well as beer lovers who want to take part in the full brewing process over the course of a year. Further details and registration information are available through Kusamura no Gakko.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroTanbaji Brewery in Tamba-Sasayama is recruiting its fourth Beer Club class. It is a year-long project where members grow barley and hops, then brew beer.
MugiWhat?! You do not just drink it—you grow the ingredients too? That is a seriously committed beer field trip!
Hop BroExactly. Members experience cultivation, harvest, and brewing over about a year, so every glass feels much more meaningful.
MugiI only know barley as something related to tea. What does barley for beer actually do?
Hop BroIt becomes malt. After germination and drying, it is prepared to provide sugars for yeast to consume. That is the foundation of beer.
MugiFood for yeast?! So if I harvest barley, I become the person in charge of yeast’s fancy dinner?
Hop BroThat is actually a great way to put it. The fourth class is set to begin with a barley harvest experience on November 15, 2026; interested people can contact Kusamura no Gakko.
MugiThey grow hops too, right? Thinking of those bitter, fragrant flowers swaying in a field makes me want to visit!
Hop BroRight. Hops bring bitterness and aroma, and the local land and seasons can become part of the beer. Tanbaji is a microbrewery with 400-liter brew batches, which makes local experimentation possible.
MugiFour hundred liters is small-scale! That makes the journey from field to glass feel visible—like every pint has a story.
Hop BroAnd a beer made with third-class barley called “Sugi” is finished and due to debut this weekend. Its style has not been announced, so watch for the release.
MugiTurning barley you raised yourself into a beer must make the toast so much more moving! I want to savor the journey to cheers in Tamba-Sasayama too!
