Highbury in Yokohama taps Baeren collaboration LEMENBRAU unfiltered
Highbury -The Cave of Beer- in Hanasakicho, Yokohama has started pouring LEMENBRAU, a HIGHBURY x Baeren collaboration Rauchbier at 5.0% ABV. The post says the first pour is a Highbury-only unfiltered Keller version, with BONITO also lined up.
Hop BroToday’s headline is the Highbury-only unfiltered pour: Highbury in Yokohama just tapped LEMENBRAU, a collaboration with Baeren.
MugiWait, a Baeren collab already sounds good, and they’re starting with the unfiltered version? That feels extra special!
Hop BroAnd LEMENBRAU is a SESSION CLASSIC RAUCH at 5.0% ABV. It’s built to stay approachable while still showing that rauch-style smoky character.
MugiHold on, rauch-style smoky character suddenly sounds very brewer-coded. What does that actually taste like?
Hop BroIn plain terms, it’s the aroma of smoked malt floating through the beer. Think hints of bacon or campfire, but without getting too heavy.
MugiWhoa, campfire-in-a-glass vibes? That sounds like one sip could teleport me straight to a campsite.
Hop BroThe really fun part is the three-process lineup: 1) keller unfiltered, 2) centrifuged only, and 3) centrifuged plus filtered. The general release is apparently number 3.
MugiWhat is this, keller versus centrifuge? Why does beer suddenly sound like a science lab?
Hop BroBasically, it changes how much haze remains. Keller keeps more yeast and fuller texture, while heavier processing makes the beer look and taste cleaner.
MugiSo that first Highbury-only batch gives you the rawest live expression of the beer? Okay, that is absolutely an on-site pint.
Hop BroAnd there’s more: BONITO is coming too. The SMOKIN' MILD BONITO is a 3.8% smoked cask ale, so it should show a lighter smoky touch than LEMENBRAU.
MugiLEMENBRAU for deep smoke, BONITO for lighter smoke, a full smoky side-by-side tasting? That settles it. We check if they’re open, then we go drink.
Highbury -The Cave of Beer- in Hanasakicho, Yokohama has started serving LEMENBRAU, the HIGHBURY x Baeren collaboration beer. The post describes it as a SESSION CLASSIC RAUCH at 5.0% ABV, and says the first serving will be the Highbury-only unfiltered version.
The release is being presented in three processing stages: 1) Keller/unfiltered, 2) centrifuged only, and 3) centrifuged plus filtered. According to the post, the standard retail version is the third one, while the beer pouring now is the first.
The post also mentions BONITO, a SMOKIN' MILD at 3.8% ABV, which will be poured once the current cask kicks. That gives the venue a smoke-beer lineup worth comparing side by side: a fuller Rauchbier next to a lighter smoked cask mild.
For beer fans in Yokohama, this is the kind of tap update that makes a detour worthwhile. The post also notes a cleaning break on the 17th and 18th, so it is worth checking the latest operating status before visiting.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday’s headline is the Highbury-only unfiltered pour: Highbury in Yokohama just tapped LEMENBRAU, a collaboration with Baeren.
MugiWait, a Baeren collab already sounds good, and they’re starting with the unfiltered version? That feels extra special!
Hop BroAnd LEMENBRAU is a SESSION CLASSIC RAUCH at 5.0% ABV. It’s built to stay approachable while still showing that rauch-style smoky character.
MugiHold on, rauch-style smoky character suddenly sounds very brewer-coded. What does that actually taste like?
Hop BroIn plain terms, it’s the aroma of smoked malt floating through the beer. Think hints of bacon or campfire, but without getting too heavy.
MugiWhoa, campfire-in-a-glass vibes? That sounds like one sip could teleport me straight to a campsite.
Hop BroThe really fun part is the three-process lineup: 1) keller unfiltered, 2) centrifuged only, and 3) centrifuged plus filtered. The general release is apparently number 3.
MugiWhat is this, keller versus centrifuge? Why does beer suddenly sound like a science lab?
Hop BroBasically, it changes how much haze remains. Keller keeps more yeast and fuller texture, while heavier processing makes the beer look and taste cleaner.
MugiSo that first Highbury-only batch gives you the rawest live expression of the beer? Okay, that is absolutely an on-site pint.
Hop BroAnd there’s more: BONITO is coming too. The SMOKIN' MILD BONITO is a 3.8% smoked cask ale, so it should show a lighter smoky touch than LEMENBRAU.
MugiLEMENBRAU for deep smoke, BONITO for lighter smoke, a full smoky side-by-side tasting? That settles it. We check if they’re open, then we go drink.
