Minoh Beer to Host Cheese Pairing Event on August 19
On August 19, Minoh Beer will host “Hands On : Cheese & Minoh Beer” at torne in Tokyo. The event pairs the brewery’s foeder-aged BATON with cheeses and other beers, offering tasting sets built around both standard drafts and limited releases.
Hop BroI’ve got a good one today: a new Minoh Beer event. On August 19, they’re holding "Hands On : Cheese & Minoh Beer" at torne in Tokyo, all about pairing beer with cheese.
MugiWait, cheese and beer together? Is this a whole serious pairing universe now? Beer is coming for wine’s job!
Hop BroThat’s the fun part. The centerpiece is a beer called BATON, matured in a foeder, along with regular draft staples and limited beers.
MugiHold on, foeder-aged? What is that? That sounded less like beer and more like I accidentally enrolled in brewery school.
Hop BroA foeder is a big wooden cask. So aged in wood basically means the beer picks up softer, deeper layers of aroma and flavor.
MugiOhhh, so BATON is a slow-sipping kind of beer, then. Put that next to cheese and suddenly it’s wearing a fancy grown-up face.
Hop BroAnd the format is strong. There’s a tasting pairing with four cheeses and four beers, plus a full pairing with eight of each.
MugiEight of each?! The full pairing sounds less like a class and more like a field trip for my taste buds.
Hop BroIt gets better. Erwan from Le Comptoir, a cheese specialist importer, is joining too, so they can really show off the harmony of fermented foods.
MugiMinoh Brewery has been brewing since 1997 and talks about making daily beer for the table, but they still pull off a layered event like this. Now I really want a drink.
Hop BroThat’s exactly why it works. They respect classic beer styles, so both BATON and the regular drafts shine. At this point, I want a glass now.
MugiSame. I’m starting with a pour of BATON and not looking back. Just hearing about this made my mouth feel like the event venue.
On Wednesday, August 19, Minoh Beer will hold a cheese pairing event titled “Hands On : Cheese & Minoh Beer” at torne in Tokyo. According to the Instagram post, the lineup centers on BATON, the brewery’s foeder-aged beer, alongside standard drafts and limited beers.
Two tasting formats are planned: a 4-cheese x 4-beer pairing and a fuller 8-cheese x 8-beer session. The special food selection includes cheeses chosen with help from Erwan of Le Comptoir / Le Comptoir, giving the event a clear focus on how beer and cheese interact as fermented foods.
Based in Minoh, Osaka, Minoh Beer has been brewing since 1997. The brewery describes its approach as making beers that fit everyday drinking, while keeping classic beer styles at the core. This event extends that idea into a guided pairing format, with BATON and other beers used to show how flavor changes when matched with different cheeses.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroI’ve got a good one today: a new Minoh Beer event. On August 19, they’re holding "Hands On : Cheese & Minoh Beer" at torne in Tokyo, all about pairing beer with cheese.
MugiWait, cheese and beer together? Is this a whole serious pairing universe now? Beer is coming for wine’s job!
Hop BroThat’s the fun part. The centerpiece is a beer called BATON, matured in a foeder, along with regular draft staples and limited beers.
MugiHold on, foeder-aged? What is that? That sounded less like beer and more like I accidentally enrolled in brewery school.
Hop BroA foeder is a big wooden cask. So aged in wood basically means the beer picks up softer, deeper layers of aroma and flavor.
MugiOhhh, so BATON is a slow-sipping kind of beer, then. Put that next to cheese and suddenly it’s wearing a fancy grown-up face.
Hop BroAnd the format is strong. There’s a tasting pairing with four cheeses and four beers, plus a full pairing with eight of each.
MugiEight of each?! The full pairing sounds less like a class and more like a field trip for my taste buds.
Hop BroIt gets better. Erwan from Le Comptoir, a cheese specialist importer, is joining too, so they can really show off the harmony of fermented foods.
MugiMinoh Brewery has been brewing since 1997 and talks about making daily beer for the table, but they still pull off a layered event like this. Now I really want a drink.
Hop BroThat’s exactly why it works. They respect classic beer styles, so both BATON and the regular drafts shine. At this point, I want a glass now.
MugiSame. I’m starting with a pour of BATON and not looking back. Just hearing about this made my mouth feel like the event venue.
