BEER OLYN taps Novoru Brewing's 'Musubu' for the Vernal Equinox tap update
The Kagurazaka beer pub BEER OLYN updated its taps to coincide with its Vernal Equinox Day service. The new opening is Belgian Blonde 'Musubu' (ABV 4.5%) from Miyazaki's Novoru Brewing. The lineup spans West Coast IPA, Coffee Stout, Kölsch, and Hazy IPA.
Hop BroKagurazaka beer pub BEER OLYN updated its taps for Vernal Equinox Day. The new opening is one from Novoru Brewing called 'Musubu,' and it really catches my eye.
MugiWhoa, a Vernal Equinox Day update makes it feel extra special! And Musubu sounds cute, but it also has this unexpectedly serious, pro-level vibe.
Hop BroExactly. Musubu is a Belgian Blonde at ABV 4.5%. It's light, but it still has real depth, so it's a really good fit as a first beer.
MugiBelgian Blonde? Is that the golden, easy-drinking kind? But when I hear 'Belgian,' I brace myself for monasteries and monks!
Hop BroGood catch. This one uses Napoleon yeast, a saison-style house yeast, aiming for floral aromatics and a crisp finish.
MugiWhat! Yeast can change it that much!? And floral esters already make it sound stylish just from the aroma!
Hop BroThat's the interesting part. They also use German wet hops as mash hops and in a low-temperature whirlpool, balancing green freshness with a clean finish.
MugiMash hops? What even is that? Bro, your explanation just turned into a science class all of a sudden!
Hop BroIn simple terms, it's a method of adding hops during the wort-making process to draw out aroma and flavor. So Musubu should have that fresh green hop character while still drinking clean.
MugiAnd the taps also have IPAs and stouts, right? Either go after bitterness or roastiness, and suddenly I can't choose!
Hop BroThere's BREW CLASSIC's West Coast IPA, BALDYS GOODBEER's Coffee Stout, plus a Kölsch and a Hazy IPA. Today, on the third floor in Kagurazaka, it makes you want to work through the current taps one by one.
MugiI've decided: I'm starting with Musubu! Then I'll add bitterness with an IPA, and finish with a stout. This is beer tasting heaven—I might never be able to leave!
The Kagurazaka beer pub BEER OLYN (64-4 Yarai-cho, Shinjuku-ku, Tokyo, DEAR Kagurazaka 3F) shared its tap information for the day in an Instagram post titled "vernal equinox!!...". In the post, the pub says it will be open from 14:00 to 22:00 on Vernal Equinox Day and introduces Novoru Brewing's 'Musubu' as the new tap.
The highlight this time is TAP No. 2: Musubu (Belgian Blonde / ABV 4.5%). According to the description, it is brewed with 'Napoleon yeast,' a saison-style house yeast used by Novoru Brewing, aiming for floral esters and a dry finish. German wet hops are also used as mash hops during the mashing stage and in the low-temperature whirlpool, creating a beer presented as having a fresh green hop aroma and a clean impression.
The following labels are listed under the post's 'now on tap':
- BREW CLASSIC 'Let's La Pause' / West Coast IPA
- Novoru Brewing 'Musubu' / Belgian Blonde
- BALDYS GOODBEER 'NO HANDLE BARS' / Coffee Stout
- Dieu Du Ciel! 'Sentinelle' / Kölsch
- WAR 'RAGE' / West Coast IPA
- nomodachi 'oboroterasu' / Hazy IPA
Centered on Belgian Blonde, the lineup lets you choose at once from IPA bitterness, stout roastiness, Kölsch lightness, and Hazy IPA aroma. On the third floor in Kagurazaka, it looks like a day to slowly enjoy the 'current taps' that match the seasonal shift.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroKagurazaka beer pub BEER OLYN updated its taps for Vernal Equinox Day. The new opening is one from Novoru Brewing called 'Musubu,' and it really catches my eye.
MugiWhoa, a Vernal Equinox Day update makes it feel extra special! And Musubu sounds cute, but it also has this unexpectedly serious, pro-level vibe.
Hop BroExactly. Musubu is a Belgian Blonde at ABV 4.5%. It's light, but it still has real depth, so it's a really good fit as a first beer.
MugiBelgian Blonde? Is that the golden, easy-drinking kind? But when I hear 'Belgian,' I brace myself for monasteries and monks!
Hop BroGood catch. This one uses Napoleon yeast, a saison-style house yeast, aiming for floral aromatics and a crisp finish.
MugiWhat! Yeast can change it that much!? And floral esters already make it sound stylish just from the aroma!
Hop BroThat's the interesting part. They also use German wet hops as mash hops and in a low-temperature whirlpool, balancing green freshness with a clean finish.
MugiMash hops? What even is that? Bro, your explanation just turned into a science class all of a sudden!
Hop BroIn simple terms, it's a method of adding hops during the wort-making process to draw out aroma and flavor. So Musubu should have that fresh green hop character while still drinking clean.
MugiAnd the taps also have IPAs and stouts, right? Either go after bitterness or roastiness, and suddenly I can't choose!
Hop BroThere's BREW CLASSIC's West Coast IPA, BALDYS GOODBEER's Coffee Stout, plus a Kölsch and a Hazy IPA. Today, on the third floor in Kagurazaka, it makes you want to work through the current taps one by one.
MugiI've decided: I'm starting with Musubu! Then I'll add bitterness with an IPA, and finish with a stout. This is beer tasting heaven—I might never be able to leave!
