Grau Craft beer bar Taps BREWCCOLY’s Food-Friendly Saison “Kebakushu”
Grau Craft beer bar in Fujimino, Saitama, has tapped BREWCCOLY’s “Kebakushu,” a saison designed for everyday drinking and food pairing. The beer combines moderate alcohol, saison malt character, a dry finish from corn, and a refreshing lift from lime and Oga salt.
Hop BroGrau Craft beer bar in Fujimino has tapped BREWCCOLY’s saison, “Setsu Bakushu” on tap. It is built to shine alongside food.
MugiWhoa, Setsu Bakushu? That name already sounds cool! What kind of beer is it?
Hop BroIt is a lower-ABV saison with a malty backbone and a crisp, dry finish. Corn helps make it especially easy-drinking.
MugiCorn in beer? What is that?! Is it going to taste like grilled corn suddenly attacked my glass?
Hop BroNo corn-on-the-cob ambushes. “Dry” means the sweetness does not linger; it finishes clean and snappy. The corn mainly lightens the body.
MugiOoh, so it is a dangerously gulpable one? My glass might teleport itself empty!
Hop BroA little lime juice and salt from Oga add citrus and mineral notes, giving the flavor a neat, refreshing squeeze.
MugiSalt in beer?! That sounds like my usual move of dropping fries into it—but intentional!
Hop BroExactly—much more deliberate than the fry method. It is made to fit naturally with food, including mushroom tantan warm tofu, fried chicken, and chicken curry.
MugiMushroom tantan tofu, fried chicken, and curry? Those snacks are unstoppable! Please summon Setsu Bakushu immediately!
Hop BroThere is also VERTERE’s Iris Cold IPA and CAMADO’s Kawachi Bankan Sour Ale, though Iris is nearly gone. Choosing a tap is serious work.
MugiLet’s start with Setsu Bakushu and food, then debate round two! At Grau, from 3 to 10 p.m., let’s plan a toast!
Grau Craft beer bar, a craft beer pub in Namima, Fujimino, Saitama, has added BREWCCOLY’s “Kebakushu” to its tap list. The beer is a saison brewed with a relatively low alcohol design. It retains the malt character associated with the style while using corn to create a dry, crisp finish.
A small amount of lime juice and Oga salt adds citrus character, gentle salinity, and a mineral impression that helps sharpen the palate. Rather than aiming for an intensely showy profile, Kebakushu is presented as an everyday beer: easy to continue drinking and suited to the food on the table. The pub recommends pairing it with dishes such as warm tantan-style tofu with mushrooms.
The food selection featured limited snacks including chicken curry, karaage, carrot Karamucho, and mushroom tantan warm tofu. Other beers on tap included VERTERE’s “Iris” (Cold IPA), INKHORN’s “Titipounamu 2026” (New Zealand-style IPA), NAMACHAん’s “Tsuyoki no Nama Hazy IPA” (Hazy IPA), Yokohama Bay Brewing’s “Saaz 419” (Czech-style Pale Lager), and CAMADO’s “Kawachi Bankan Sour” (Sour Ale). Iris was listed as nearly sold out.
Upcoming taps included FLORA FERMENTATION’s “FLORALIA IPA” (Fresh Hop IPA), NAMACHAん’s “Namachan’s Oktoberfest” (German-style Märzen), MATSUMOTO’s “Traditional Bitter” (Bitter), and Kanpai!’s “Mune-tsukizaka DIPA” (American Double IPA).
With its rotating tap list and food menu, Grau Craft beer bar offers a relaxed setting for pairing distinctive craft beers with carefully prepared pub dishes. Opening hours are listed as 3:00 p.m. to 10:00 p.m.; check the pub’s social media for the latest service information before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroGrau Craft beer bar in Fujimino has tapped BREWCCOLY’s saison, “Setsu Bakushu” on tap. It is built to shine alongside food.
MugiWhoa, Setsu Bakushu? That name already sounds cool! What kind of beer is it?
Hop BroIt is a lower-ABV saison with a malty backbone and a crisp, dry finish. Corn helps make it especially easy-drinking.
MugiCorn in beer? What is that?! Is it going to taste like grilled corn suddenly attacked my glass?
Hop BroNo corn-on-the-cob ambushes. “Dry” means the sweetness does not linger; it finishes clean and snappy. The corn mainly lightens the body.
MugiOoh, so it is a dangerously gulpable one? My glass might teleport itself empty!
Hop BroA little lime juice and salt from Oga add citrus and mineral notes, giving the flavor a neat, refreshing squeeze.
MugiSalt in beer?! That sounds like my usual move of dropping fries into it—but intentional!
Hop BroExactly—much more deliberate than the fry method. It is made to fit naturally with food, including mushroom tantan warm tofu, fried chicken, and chicken curry.
MugiMushroom tantan tofu, fried chicken, and curry? Those snacks are unstoppable! Please summon Setsu Bakushu immediately!
Hop BroThere is also VERTERE’s Iris Cold IPA and CAMADO’s Kawachi Bankan Sour Ale, though Iris is nearly gone. Choosing a tap is serious work.
MugiLet’s start with Setsu Bakushu and food, then debate round two! At Grau, from 3 to 10 p.m., let’s plan a toast!
