After School Brewery Taps Its First Brew, "Best Bitter," in Ikejiri-Mishuku
After School Brewery has 공개ed the tapping of its first pint, "First Batch: Best Bitter," brewed at its own brewery in Ikejiri-Mishuku. In Episode 9 of the Afterschool Broadcast Club Radio, they also talked with the editor-in-chief of Beer Joshi about a tasting experiment using the same wort.
Hop BroAt After School Brewery in Ikejiri-Ohashi, the First Batch tapping has started. A first brew of Best Bitter already feels like the after-school bell is ringing, doesn’t it?
MugiWhoa! A first-brew pint is that special? It’s kind of making me nervous, like the first day of a culture festival!
Hop BroAnd it’s not just a new release, either. They split the same wort and fermented it in two tanks. In other words, the starting point is identical, and they’re running an experiment to see the difference made by yeast alone.
MugiWort? What even is that! This suddenly feels like a science class, but what is wort?
Hop BroWort is basically the "base of beer" made by boiling malted grain and extracting its sugars. Once the personality of the yeast comes in, the aroma and flavor change a lot, and that’s what makes beer so interesting.
MugiOhhh! So yeast can make it into a completely different person? It’s like classmates wearing the same clothes but having totally different personalities. That’s fun!
Hop BroExactly. This British yeast is the kind that brings out the toasty character and calm esters that suit a best bitter. It can give off a subtle black-tea-like aroma, and you really get a hint of the atmosphere of a British pub.
MugiA beer that tastes like black tea? And the atmosphere of a British pub sounds way too stylish just to imagine it!
Hop BroWhat’s more, in Episode 9 of the Afterschool Broadcast Club Radio, Sakiko Yoshihara, editor-in-chief of Beer Joshi, also appears and talks about the tasting experiment, which is pretty exciting. Standing in front of two freshly brewed versions and teasing out their differences in words is pure beer-lover after school.
MugiThat’s amazing! Then I want to head out right now and drink in an after-school mood! Hop, which tank are we starting with?
First brew tapped at the brewery’s own facility in Ikejiri-Mishuku
At After School Brewery in Ikejiri-Ohashi, Setagaya Ward, Tokyo, tapping has begun for "First Batch: Best Bitter," the first beer brewed at its own brewery. The post introduces the brewing process alongside the release of Episode 9 of the Afterschool Broadcast Club Radio.
The key point this time is that this is more than just a first tapping. The same wort was split into two tanks and fermented with British-style yeast from different manufacturers, creating a tasting experiment. Even with the same base, this is a brewery-style test of how much the beer’s character changes when only the yeast is different.
Beer You Can Drink
- First Batch: Best Bitter
This is the only beer specifically identified by name in the post. With an English-style best bitter as the theme, and different yeasts used in the brewing process, the design appears aimed at highlighting differences in aroma and flavor.
Program Guest and Topics
This time on the Afterschool Broadcast Club Radio, Sakiko Yoshihara, editor-in-chief of the beer-focused media outlet Beer Joshi, appears as a guest. The episode is presented as a talk session in which the differences between the freshly brewed pair are unpacked from an editor-in-chief’s perspective, while also covering beer love to the fullest. In addition, it also touches on topics such as:
- holding the Adults’ After-School Culture Festival
- the guidance office career counseling room
- information about the Mishuku-Ikejiri area
- beer fortune-telling
It is content that goes beyond a simple introduction to a new release.
The Atmosphere of the Place
As its name suggests, After School Brewery is a brewery that suits the lingering feeling of "after school." In the area stretching from Ikejiri-Ohashi to Mishuku, the appeal lies in being able to enjoy both a house-brewed pint and light, beer-centered conversation at the same time. The tapping of the first brew is an event that is hard to ignore, both for understanding how complete the equipment and recipe are and for gauging what the future lineup may hold.
First, with "First Batch: Best Bitter," you’ll want to confirm where After School Brewery stands right now.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt After School Brewery in Ikejiri-Ohashi, the First Batch tapping has started. A first brew of Best Bitter already feels like the after-school bell is ringing, doesn’t it?
MugiWhoa! A first-brew pint is that special? It’s kind of making me nervous, like the first day of a culture festival!
Hop BroAnd it’s not just a new release, either. They split the same wort and fermented it in two tanks. In other words, the starting point is identical, and they’re running an experiment to see the difference made by yeast alone.
MugiWort? What even is that! This suddenly feels like a science class, but what is wort?
Hop BroWort is basically the "base of beer" made by boiling malted grain and extracting its sugars. Once the personality of the yeast comes in, the aroma and flavor change a lot, and that’s what makes beer so interesting.
MugiOhhh! So yeast can make it into a completely different person? It’s like classmates wearing the same clothes but having totally different personalities. That’s fun!
Hop BroExactly. This British yeast is the kind that brings out the toasty character and calm esters that suit a best bitter. It can give off a subtle black-tea-like aroma, and you really get a hint of the atmosphere of a British pub.
MugiA beer that tastes like black tea? And the atmosphere of a British pub sounds way too stylish just to imagine it!
Hop BroWhat’s more, in Episode 9 of the Afterschool Broadcast Club Radio, Sakiko Yoshihara, editor-in-chief of Beer Joshi, also appears and talks about the tasting experiment, which is pretty exciting. Standing in front of two freshly brewed versions and teasing out their differences in words is pure beer-lover after school.
MugiThat’s amazing! Then I want to head out right now and drink in an after-school mood! Hop, which tank are we starting with?
