BREW CLASSIC announces annual limited Sottish Harlequin 2026
Kanazawa-based BREW CLASSIC has introduced Sottish Harlequin 2026, an annual limited Belgian Strong. The beer is mainly released in cans, while draft pours are reserved for events and special tap openings at the brewery taproom.
Hop BroToday’s topic is Kanazawa’s BREW CLASSIC and their once-a-year release, Sottish Harlequin 2026. It’s a Belgian Strong at 8%, which already sounds like a beer you sit down for properly.
MugiWait, only once a year? And the keg version is event-only? That’s not a beer, that’s a treasure hunt!
Hop BroExactly, and it pours a deep amber color with rich malt sweetness layered with dried-fruit and banana-like character. Very deliberate build.
MugiThat sounds amazing, but what on earth is high-gravity wort? Why did this suddenly become chemistry class?
Hop BroSimple version: it means a richer brewing liquid with lots of fermentable sugar. Ferment it slowly, and you get more body, more depth, and that strong-but-rounded finish.
MugiOkay, so this is not a chugging beer, it’s a slow-sipping kind. I instinctively sat up straighter just hearing that.
Hop BroThe recipe is serious too: Maris Otter, pilsner, wheat, Munich, medium crystal, roasted barley, and chocolate malt. It’s basically a layered malt lineup, plus Saaz PT45, WLP566 yeast, and coriander seed.
MugiWLP566 sounds less like yeast and more like a secret robot code. Can I get the human-language version, professor?
Hop BroIn plain terms, expect Belgian-style fruity aroma, a touch of spice, and roasty-chocolaty depth underneath. It’s a luxurious flavor ride, and it opens up even more as it warms.
MugiNow I want it even more. And Taproom BREW CLASSIC makes it easy since you can drop in for cans even when draft isn’t on. That’s dangerously convenient.
Hop BroIf you want the keg, watch the September events: September 4 to 6 in Nagaoka, and September 26 to 27 in Kanazawa. With their World Beer Cup gold track record, this one is worth chasing.
MugiI’m fully in now. Can, draft, whatever form it comes in, this feels like an autumn sipping beer I want to take my time with. You’re coming with me, obviously.
Kanazawa brewery BREW CLASSIC has unveiled its annual limited release, Sottish Harlequin 2026. The beer is a Belgian Strong at 8% ABV, brewed with Maris Otter, Pilsner, Wheat Malt, Munich Malt, Medium Crystal, Roasted Barley, and Chocolate Malt. Saaz PT45 hops, WLP566 yeast, and coriander seed are also part of the recipe.
The beer is described as a deep amber ale made from a high-gravity wort fermented slowly. Malt-driven richness leads the profile, followed by layers of fruit character reminiscent of dried fruit and banana, plus roast malt and chocolate malt notes. As the temperature rises, the beer becomes even more expressive, making it a style best enjoyed at a measured pace.
Cans are the standard release, while draft is event-only. At the brewery's direct taproom, Taproom BREW CLASSIC, beer is usually served in cans, with draft being opened when stock is available for events. The taproom is located at 1-3-3 Katamachi, Kanazawa, and is open from 13:00 to 21:00, closed on Mondays and Tuesdays. Guests can drop in for a single glass or a can, which fits the casual, brewery-direct setup.
The post also points to two upcoming draft-opening events: The Beer Exhibition in Nagaoka from September 4 to 6, and Craft Beer Kanazawa on September 26 and 27. With a World Beer Cup gold medal to its name, BREW CLASSIC continues to frame this release as a carefully built beer worth following from recipe to finish.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s topic is Kanazawa’s BREW CLASSIC and their once-a-year release, Sottish Harlequin 2026. It’s a Belgian Strong at 8%, which already sounds like a beer you sit down for properly.
MugiWait, only once a year? And the keg version is event-only? That’s not a beer, that’s a treasure hunt!
Hop BroExactly, and it pours a deep amber color with rich malt sweetness layered with dried-fruit and banana-like character. Very deliberate build.
MugiThat sounds amazing, but what on earth is high-gravity wort? Why did this suddenly become chemistry class?
Hop BroSimple version: it means a richer brewing liquid with lots of fermentable sugar. Ferment it slowly, and you get more body, more depth, and that strong-but-rounded finish.
MugiOkay, so this is not a chugging beer, it’s a slow-sipping kind. I instinctively sat up straighter just hearing that.
Hop BroThe recipe is serious too: Maris Otter, pilsner, wheat, Munich, medium crystal, roasted barley, and chocolate malt. It’s basically a layered malt lineup, plus Saaz PT45, WLP566 yeast, and coriander seed.
MugiWLP566 sounds less like yeast and more like a secret robot code. Can I get the human-language version, professor?
Hop BroIn plain terms, expect Belgian-style fruity aroma, a touch of spice, and roasty-chocolaty depth underneath. It’s a luxurious flavor ride, and it opens up even more as it warms.
MugiNow I want it even more. And Taproom BREW CLASSIC makes it easy since you can drop in for cans even when draft isn’t on. That’s dangerously convenient.
Hop BroIf you want the keg, watch the September events: September 4 to 6 in Nagaoka, and September 26 to 27 in Kanazawa. With their World Beer Cup gold track record, this one is worth chasing.
MugiI’m fully in now. Can, draft, whatever form it comes in, this feels like an autumn sipping beer I want to take my time with. You’re coming with me, obviously.
