PUB Karr adds FLORA FERMENTATION’s POMONA, with two Kyoto Brewing beers on tap
PUB Karr in Kyoto shared its tap lineup on August 28. The new arrival is FLORA FERMENTATION’s Belgian wit, POMONA, alongside two Kyoto Brewing beers and Asahi’s Maruefu.
Hop BroPUB Karr in Kyoto just tapped FLORA FERMENTATION's POMONA. Their August 28 lineup looks seriously well put together.
MugiWait, that sounds fancy! What kind of beer is POMONA?
Hop BroIt's a Belgian wheat with yuzu and iyokan from Wakayama. You get ester-driven aroma from the Belgian yeast layered with bright citrus.
MugiWhat even is ester-driven aroma? That sounds like my chemistry teacher started bartending!
Hop BroIt sounds technical, but it just means fruity aromas made by the yeast. Basically, it's soft and fragrant in the best way.
MugiOhhh! And PUB Karr also has Kyoto Brewing on tap, right? That's a dream tasting lineup!
Hop BroExactly. Kyoto Brewing's 週末6日 and さもありなん, FLORA's SIREN and POMONA, plus Asahi Maruefu. It's a Kyoto beer face-off in one visit.
MugiWow, so you can go full craft and then reset with Maruefu before round two. My stomach is more ambitious than my budget.
Hop BroAnd it's a second-floor spot in Kyoto opening at 6 p.m., with tags like #vinylbar and #recordbar. That gives it music-in-the-air vibes.
MugiSo beer is the main event, but the room still feels cool and calm. That's perfect slow-drinking energy.
Hop BroExactly. I want to start with yuzu-and-iyokan brightness in POMONA, then work my way through the rest of the taps.
MugiSold. Let's toast with POMONA first, and if you start lecturing too hard, I'm deploying Maruefu as emergency brakes.
PUB Karr, a beer pub on the second floor in the Haramachi-Rokkaku area of Kyoto, posted its tap lineup on August 28. With a 6 p.m. opening, it is the kind of place where beer stays at the center of the experience.
The new arrival highlighted in the post is FLORA FERMENTATION’s Belgian wit, "POMONA." The beer is described as using yuzu and iyokan from Wakayama, and the caption calls it a refreshing pint. It is a seasonal-looking release with a bright fruit character.
The taps listed that day were Kyoto Brewing’s "Shumatsu 6-nichi" and "Samo Arinan," FLORA FERMENTATION’s "SIREN" and "POMONA," and Asahi’s "Maruefu." The lineup mixes two Kyoto breweries with FLORA’s beers and a familiar domestic classic.
The post also includes the tags `#vinylbar`, `#recordbar`, and `#soulbarkyoto`, hinting at a place with a music-forward atmosphere as well as a strong beer focus. For anyone tracking guest beers in Kyoto, it is a venue worth keeping on the list.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroPUB Karr in Kyoto just tapped FLORA FERMENTATION's POMONA. Their August 28 lineup looks seriously well put together.
MugiWait, that sounds fancy! What kind of beer is POMONA?
Hop BroIt's a Belgian wheat with yuzu and iyokan from Wakayama. You get ester-driven aroma from the Belgian yeast layered with bright citrus.
MugiWhat even is ester-driven aroma? That sounds like my chemistry teacher started bartending!
Hop BroIt sounds technical, but it just means fruity aromas made by the yeast. Basically, it's soft and fragrant in the best way.
MugiOhhh! And PUB Karr also has Kyoto Brewing on tap, right? That's a dream tasting lineup!
Hop BroExactly. Kyoto Brewing's 週末6日 and さもありなん, FLORA's SIREN and POMONA, plus Asahi Maruefu. It's a Kyoto beer face-off in one visit.
MugiWow, so you can go full craft and then reset with Maruefu before round two. My stomach is more ambitious than my budget.
Hop BroAnd it's a second-floor spot in Kyoto opening at 6 p.m., with tags like #vinylbar and #recordbar. That gives it music-in-the-air vibes.
MugiSo beer is the main event, but the room still feels cool and calm. That's perfect slow-drinking energy.
Hop BroExactly. I want to start with yuzu-and-iyokan brightness in POMONA, then work my way through the rest of the taps.
MugiSold. Let's toast with POMONA first, and if you start lecturing too hard, I'm deploying Maruefu as emergency brakes.
