Crazy Stone Brewing Teases New Brew Release on Instagram
Crazy Stone Brewing, which brews in Mizuho Ward, Nagoya, announced on Instagram that a new beer is on the way. The post says it is "coming soon," drawing attention to what will follow its existing Hazy IPA and West Coast IPA.
Hop BroCrazy Stone Brewing in Nagoya has teased a new brew release. They posted "coming soon" on Instagram, and that is the kind of thing that makes beer fans' fingers start twitching, right?
MugiWhoa, coming soon? They haven't even revealed the name or style yet, and they're already getting us this excited? That's so unfair!
Hop BroAnd what's more, this brewery has its brewhouse inside Koshou Sichuan Old Hot Pot & Bar in Mizuho Ward, Nagoya. Brewing beer right in the middle of a Sichuan restaurant makes it a pretty distinctive microbrewery.
MugiWait, you mean the brewhouse is inside the restaurant? Brewing in the same place as the food sounds like the kitchen suddenly turned into a live venue.
Hop BroThat's what makes it interesting. The big advantage is being able to pair everything fresh right away. Their existing lineup is Hazy IPA and West Coast IPA, so they've already got that modern hop character covered too.
MugiOhhh! But Hazy IPA just makes me think of something that's all cloudy and hazy. What's the difference from West Coast IPA?
Hop BroBroadly speaking, Hazy is juicy and soft, while West Coast is crisp with a sharp bitterness. It's easier to tell them apart if you remember fruitiness for the former and sharpness for the latter.
MugiI see! And they're using German malt, American hops, and even Nagoya water in the brewing, so they're serious about the ingredients too!
Hop BroExactly. The malt provides the foundation, the hops add aroma, and the local water helps define the overall shape. That kind of ingredient selection is part of what makes craft beer so interesting.
MugiAnd if it's easy to get to from Aratamabashi Station, it makes you want to go have a beer with Sichuan food! I want the new release announcement to come soon!
Hop BroExactly. Even without full details yet, it's fun how much this kind of news sparks the imagination. For now, the only thing to do is wait for more news about the new release and head out for a drink with some food.
Crazy Stone Brewing is a microbrewery with a brewhouse inside "Koshou Sichuan Old Hot Pot & Bar" in Mizuho Ward, Nagoya City, Aichi Prefecture. It carries out in-house brewing inside a restaurant centered on Sichuan cuisine, and its defining feature is that freshly brewed beer and food can be enjoyed in the same place.
This development was announced on Instagram in a post published at 19:03 on May 12, 2026. The post title included "coming soon" and "a new brew is almost here," but the specific product name, style, and release date have not yet been revealed. Although details are still undisclosed at this stage, it suggests the next new release is in preparation.
The brewery is a new operation that began brewing in 2026, and so far has released a Hazy IPA and a West Coast IPA. It is said to use German malt, American hops, and Nagoya water in its brewing, and the ingredient selection that supports its craft-beer identity is also intriguing.
The shop is within walking distance of Aratamabashi Station on the Nagoya Municipal Subway, and its location as a dining establishment with an attached brewery is easy to understand. The combination of house-brewed beer that can be enjoyed alongside Sichuan cuisine is likely one of Crazy Stone Brewing's distinctive strengths. Although details of the new release have not yet been announced, it is worth watching as a clue to the brewery's future direction, given its existing lineup.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroCrazy Stone Brewing in Nagoya has teased a new brew release. They posted "coming soon" on Instagram, and that is the kind of thing that makes beer fans' fingers start twitching, right?
MugiWhoa, coming soon? They haven't even revealed the name or style yet, and they're already getting us this excited? That's so unfair!
Hop BroAnd what's more, this brewery has its brewhouse inside Koshou Sichuan Old Hot Pot & Bar in Mizuho Ward, Nagoya. Brewing beer right in the middle of a Sichuan restaurant makes it a pretty distinctive microbrewery.
MugiWait, you mean the brewhouse is inside the restaurant? Brewing in the same place as the food sounds like the kitchen suddenly turned into a live venue.
Hop BroThat's what makes it interesting. The big advantage is being able to pair everything fresh right away. Their existing lineup is Hazy IPA and West Coast IPA, so they've already got that modern hop character covered too.
MugiOhhh! But Hazy IPA just makes me think of something that's all cloudy and hazy. What's the difference from West Coast IPA?
Hop BroBroadly speaking, Hazy is juicy and soft, while West Coast is crisp with a sharp bitterness. It's easier to tell them apart if you remember fruitiness for the former and sharpness for the latter.
MugiI see! And they're using German malt, American hops, and even Nagoya water in the brewing, so they're serious about the ingredients too!
Hop BroExactly. The malt provides the foundation, the hops add aroma, and the local water helps define the overall shape. That kind of ingredient selection is part of what makes craft beer so interesting.
MugiAnd if it's easy to get to from Aratamabashi Station, it makes you want to go have a beer with Sichuan food! I want the new release announcement to come soon!
Hop BroExactly. Even without full details yet, it's fun how much this kind of news sparks the imagination. For now, the only thing to do is wait for more news about the new release and head out for a drink with some food.
