Argon Brewing in Shiogama Taps Its Gyoza Smoke Ale
Argon Brewing, a brewpub in Shiogama, Miyagi, has tapped its new Gyoza Smoke Ale THE 尽 (Gyo). Brewed with locally sourced seaweed and gyoza-production trimmings, the 6.0% ABV beer puts Shiogama ingredients at the center of the glass.
Hop BroArgon Brewing in Shiogama, Miyagi, has tapped Gyoza Smoke Ale THE GYO. The name alone makes you do a double take at the bar.
MugiWhat?! Gyoza in beer? Not beer with dumplings on the side—the dumpling is actually in the beer?
Hop BroThat idea is fantastic. It is a smoke ale at a solid 6.0% ABV, built with ingredients connected to Shiogama.
MugiWhat is a smoke ale? Do they smoke the beer? I am already picturing a gyoza shop’s exhaust fan!
Hop BroClose, but smoke character usually comes from smoked malt or ingredients. This one uses smoked akamoku seaweed too, adding another savory, toasty layer.
MugiAkamoku is seaweed, right? Even the seaweed is smoked—it sounds like Shiogama’s sea and smoke joined forces!
Hop BroAnd it includes gyoza-wrapper trimmings from Hachiya’s gyoza production. It is a local collaboration that gives a second life to an ingredient.
MugiWow! Even the trimmings get their moment. Waste turns into a toast—the wrapper has really moved up in the world!
Hop BroThe malt and hops are imported, but Shiogama’s ingredients and businesses shape its identity. It feels like a beer brewed with the town.
MugiI want to taste the seaweed, smoke, and gyoza story at Argon Brewing on Kaigandori! Let’s order gyoza too!
Hop BroExactly. Check availability with the pub, then let’s go find a glass of smoke and sea in Shiogama!
Argon Brewing, a brewpub on Kaigandori in Shiogama, Miyagi, has announced the tapping of a new beer: Gyoza Smoke Ale THE 尽 (Gyo), with an ABV of 6.0%.
The beer uses ingredients connected to Shiogama. It includes akamoku smoke, made by smoking akamoku seaweed handled by Shiogama-based Akama Foods. It also incorporates trimmed pieces from the gyoza wrappers used by Hachiya, a local gyoza maker. Argon Brewing brewed these ingredients into a beer that reflects the town’s food culture and local producers.
While the malt and hops are sourced overseas, the recipe highlights ingredients from Shiogama and gives production trimmings a new role. The result is a distinctive concept combining gyoza, smoke, seaweed, and craft brewing.
Visitors to Shiogama can look for Gyoza Smoke Ale THE 尽 (Gyo) at Argon Brewing, located in the Tsuji-bun Building on Kaigandori. Availability may vary, so checking with the brewpub before visiting is recommended.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroArgon Brewing in Shiogama, Miyagi, has tapped Gyoza Smoke Ale THE GYO. The name alone makes you do a double take at the bar.
MugiWhat?! Gyoza in beer? Not beer with dumplings on the side—the dumpling is actually in the beer?
Hop BroThat idea is fantastic. It is a smoke ale at a solid 6.0% ABV, built with ingredients connected to Shiogama.
MugiWhat is a smoke ale? Do they smoke the beer? I am already picturing a gyoza shop’s exhaust fan!
Hop BroClose, but smoke character usually comes from smoked malt or ingredients. This one uses smoked akamoku seaweed too, adding another savory, toasty layer.
MugiAkamoku is seaweed, right? Even the seaweed is smoked—it sounds like Shiogama’s sea and smoke joined forces!
Hop BroAnd it includes gyoza-wrapper trimmings from Hachiya’s gyoza production. It is a local collaboration that gives a second life to an ingredient.
MugiWow! Even the trimmings get their moment. Waste turns into a toast—the wrapper has really moved up in the world!
Hop BroThe malt and hops are imported, but Shiogama’s ingredients and businesses shape its identity. It feels like a beer brewed with the town.
MugiI want to taste the seaweed, smoke, and gyoza story at Argon Brewing on Kaigandori! Let’s order gyoza too!
Hop BroExactly. Check availability with the pub, then let’s go find a glass of smoke and sea in Shiogama!
