In Tha Door Brewing Introduces Seasonal Beer “Sun Fruits,” Made with Kobe University Students
Kobe-based In Tha Door Brewing has introduced “Sun Fruits,” a seasonal beer produced through a project with a university in Kobe and local students. Bottles featuring student-designed labels were also offered, highlighting the brewery’s community-focused approach to brewing.
Hop BroKobe’s In the Door Brewing held a tasting sale for “Sun Fruits,” a seasonal beer made with local university students.
MugiWhat? Students helped make beer? And there are bottles with student-designed labels too? I’m curious already!
Hop BroThe tasting took place at Yamada Store’s Rokko Island branch from 11 a.m. to 4 p.m. I love that tasting comes first.
MugiBut what does “Sun Fruits” taste like? The name makes me imagine sunny fruit flavors!
Hop BroIts detailed flavor profile and brewing story will be shared later. Still, the students’ creativity and its seasonal nature make it a one-time encounter.
MugiSeasonal means it might disappear if I miss it? No way—I need a beer-priority calendar slot!
Hop BroIn the Door Brewing is based in Chuo Ward, Kobe, and uses 100% Rokko mountain water as its brewing water.
MugiOne hundred percent? Even the water is so Kobe! But what exactly is brewing water?
Hop BroIt’s the water that forms beer’s foundation, used from the stage where malt is boiled. Its minerals affect mouthfeel and how bitterness comes through—the beer’s quiet backbone.
MugiWow! If water is the backbone, I’ll be on the front line of drinking. Their local ingredient line sounds exciting too!
Hop BroThat Local Line produces 12 to 15 seasonal beers a year using nearby ingredients, while the Regular Line uses imported malt and hops for consistent flavor.
MugiLocal ingredients, global brewing materials, and student ideas—all in one story! Let’s check official availability and toast with Sun Fruits!
In Tha Door Brewing, based in Kobe’s Chuo Ward, held a tasting and sales event for its seasonal beer “Sun Fruits” at Yamada Store Rokko Island. Tastings were available from 11:00 a.m. to 4:00 p.m., alongside bottled beer featuring labels created by participating students.
“Sun Fruits” was brewed through a collaboration with a university in Kobe and students from the city. The brewery said that further details about the beer and the project would be shared separately, while encouraging customers to begin by trying the beer at the tasting event. The project offers more than a new product: it creates a connection between local education, students, and Kobe’s brewing culture.
In Tha Door Brewing is a community-oriented brewery located in Kobe, Hyogo Prefecture. Its brewing water is 100% natural water from the Rokko mountain range. Under its Local Line, the brewery works with agricultural producers in Kobe and nearby areas, producing 12 to 15 seasonal beers throughout the year.
The brewery also operates a Regular Line featuring six dependable beers made with imported ingredients, including European malt and mainly American hops. These two approaches allow In Tha Door Brewing to explore both local ingredients and consistent classic styles.
With its student involvement and seasonal character, “Sun Fruits” is a beer to watch for drinkers interested in Kobe’s evolving local beer scene. Availability and participating retailers should be checked through the brewery’s official updates.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroKobe’s In the Door Brewing held a tasting sale for “Sun Fruits,” a seasonal beer made with local university students.
MugiWhat? Students helped make beer? And there are bottles with student-designed labels too? I’m curious already!
Hop BroThe tasting took place at Yamada Store’s Rokko Island branch from 11 a.m. to 4 p.m. I love that tasting comes first.
MugiBut what does “Sun Fruits” taste like? The name makes me imagine sunny fruit flavors!
Hop BroIts detailed flavor profile and brewing story will be shared later. Still, the students’ creativity and its seasonal nature make it a one-time encounter.
MugiSeasonal means it might disappear if I miss it? No way—I need a beer-priority calendar slot!
Hop BroIn the Door Brewing is based in Chuo Ward, Kobe, and uses 100% Rokko mountain water as its brewing water.
MugiOne hundred percent? Even the water is so Kobe! But what exactly is brewing water?
Hop BroIt’s the water that forms beer’s foundation, used from the stage where malt is boiled. Its minerals affect mouthfeel and how bitterness comes through—the beer’s quiet backbone.
MugiWow! If water is the backbone, I’ll be on the front line of drinking. Their local ingredient line sounds exciting too!
Hop BroThat Local Line produces 12 to 15 seasonal beers a year using nearby ingredients, while the Regular Line uses imported malt and hops for consistent flavor.
MugiLocal ingredients, global brewing materials, and student ideas—all in one story! Let’s check official availability and toast with Sun Fruits!
