TOKYO ALE WORKS West Coast IPA Opens at vivo! BEER＋DININGBAR in Ikebukuro
At vivo! BEER＋DININGBAR in east Ikebukuro, TOKYO ALE WORKS’ “In Cahoot Vol7*By the Basy IPA” has been tapped. The West Coast IPA is described as offering bright citrus aromatics with tangerine and pineapple notes.
Hop BroThere’s an interesting fresh tap in Ikebukuro East Exit’s basement: vivo!'s new IPA, TOKYO ALE WORKS' "In Cahoot Vol7*By the Basy IPA," just went on.
MugiWhoa! That IPA name is a whole tongue twister. What does it taste like?
Hop BroIt’s a West Coast IPA with bright citrus on the nose, layered with tangerine and pineapple notes, and a sharp, clean finish.
MugiWait, what’s West Coast anyway? It sounds ocean-y, but I’m guessing they didn’t brew in sea breeze.
Hop BroNo seawater involved. Clean bitter snap is the idea: not overly sweet, with hop aroma that pops and a crisp, dry drinkability.
MugiOhhh, so it’s citrus zip mode! That sounds perfect for a first pint.
Hop BroAnd vivo! has 20 taps on draft, from hazy IPA and pilsner to Belgian wit, saison, and stout, so you can roam by mood.
MugiTwenty taps!? The faucets are partying at that point. I’d be half buzzed just reading the lineup.
Hop BroIf I were building the round, I’d make the new IPA first, bridge with a pale ale, finish on a stout, and pair it with the house duck ham or salmon rillette.
MugiThat is a full holiday plan in one basement bar. I’m starting with "In Cahoot Vol7*By the Basy IPA," no hesitation.
Hop BroSame here, first pint decided. Let’s head to Ikebukuro and settle this with that citrus aroma in the glass.
New Tap
vivo! BEER＋DININGBAR, a craft-beer specialist tucked away in a basement near east Ikebukuro, keeps 20 draft lines on hand. The newest addition is TOKYO ALE WORKS’ “In Cahoot Vol7*By the Basy IPA,” a West Coast IPA noted for bright citrus aromas and nuances of tangerine and pineapple. It is the kind of beer that should appeal to drinkers looking for a hop-forward profile with a clean, crisp finish.
A Wide Draft Range
What makes the bar especially attractive is the range of styles available alongside the new IPA. The lineup also includes vivo!×CYCAD BREWING’s “42 (forty two)” and “16 (sixteen),” Oni Densetsu’s Kinki Pale Ale Simcoe Single version, Y.Market Brewing’s Purple Sky Pale Ale, Be Easy Brewing’s Tohoku 6Hop, Inkhorn Brewing’s Lapwing#2, Shiga Kogen Beer’s Italian Sttle Pils, Mojiko Retro Beer’s Weizen, U.B.P Brewery’s Iroha, KaruizawaQ’s Kizashi, Ushitora Brewery’s Ichigo Oukoku, and Devilcraft’s Deep Red Groove. With hazy IPAs, pilsners, Belgian whites, saisons, fruit beers, and stouts all in rotation, it is an easy place to compare styles side by side.
Food Pairings
The seasonal food menu is built to work with beer: house-made duck ham, potato salad with prosciutto, olives, and cream cheese, smoked paprika salmon rillettes, and pork shoulder simmered with white beans in sherry. That makes the new IPA a natural starting point for a longer tasting session, whether you move toward pale ales or finish on stout. The bar opens at 4 p.m. on weekdays and 3 p.m. on Saturdays, making it a practical stop for a focused draft-beer session in Ikebukuro.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroThere’s an interesting fresh tap in Ikebukuro East Exit’s basement: vivo!'s new IPA, TOKYO ALE WORKS' "In Cahoot Vol7*By the Basy IPA," just went on.
MugiWhoa! That IPA name is a whole tongue twister. What does it taste like?
Hop BroIt’s a West Coast IPA with bright citrus on the nose, layered with tangerine and pineapple notes, and a sharp, clean finish.
MugiWait, what’s West Coast anyway? It sounds ocean-y, but I’m guessing they didn’t brew in sea breeze.
Hop BroNo seawater involved. Clean bitter snap is the idea: not overly sweet, with hop aroma that pops and a crisp, dry drinkability.
MugiOhhh, so it’s citrus zip mode! That sounds perfect for a first pint.
Hop BroAnd vivo! has 20 taps on draft, from hazy IPA and pilsner to Belgian wit, saison, and stout, so you can roam by mood.
MugiTwenty taps!? The faucets are partying at that point. I’d be half buzzed just reading the lineup.
Hop BroIf I were building the round, I’d make the new IPA first, bridge with a pale ale, finish on a stout, and pair it with the house duck ham or salmon rillette.
MugiThat is a full holiday plan in one basement bar. I’m starting with "In Cahoot Vol7*By the Basy IPA," no hesitation.
Hop BroSame here, first pint decided. Let’s head to Ikebukuro and settle this with that citrus aroma in the glass.
