Ehime's GROUNDTAP BREWERY to Join Fuji to Hood 2026 with Mikan Saison
GROUNDTAP BREWERY from Saijo, Ehime, will take part in Fuji to Hood 2026 on July 18 in Portland, Oregon. The collaboration beer with Baerlic Brewing is Mikan Saison, a bright saison built around citrus character.
Hop BroToday's topic is Fuji to Hood 2026. GROUNDTAP BREWERY from Ehime is heading to Portland on July 18, and that's a big one.
MugiWait, Ehime to Portland? That's huge! Is this like an away game for craft beer?
Hop BroPretty much. It's Japan meets Oregon in beer form. The event is at The Redd on Salmon, and collaborations from both sides line up there.
MugiNice! And there's a recap party after they come back? That's almost too kind for people who can't fly overseas on a whim!
Hop BroYeah, their taproom is planning a post-trip report session. Best case, they bring back stories, photos, and the full festival energy.
MugiOkay but what's in the glass? My imaginary pint is already clocked in.
Hop BroThe featured beer is the Baerlic Brewing collab Mikan Saison. A saison finished with blood orange and satsuma mikan is a very strong opening statement.
MugiHold on, spicy backbone? What does that even mean? Does this beer have bones now, and are they seasoned?
Hop BroNo skeletons. That's basically saison dryness talking. You get peppery yeast character and a crisp finish, not chili heat.
MugiOhhh, so if citrus lands on top of a honey-like finish, it stays bright without turning thin. That's a straight-A student with chaos energy.
Hop BroAnd GROUNDTAP is known for brewing with Saijo's spring water, Uchinuki water. Watching that soft water carry fruit and dryness together is the geeky fun part.
MugiI'm sold. If I can't make Portland, I at least need the comeback pint at the taproom. Save me a seat and maybe two glasses.
Hop BroFair. I need that citrus-dry finish in my life too. Event pour or post-trip pour, Mikan Saison sounds like one you chase down.
Event Details
GROUNDTAP BREWERY, based in Saijo, Ehime, will join Fuji to Hood 2026 on Saturday, July 18, 2026, at The Redd on Salmon in Portland, Oregon. In the Instagram post, the brewery also notes that a report event at its taproom is planned after the team returns to Japan.
Featured Beer
The collaboration partner is Baerlic Brewing from Oregon. The official Fuji to Hood beer list names the pair's beer as Mikan Saison. It is described as a saison finished with blood oranges and satsuma mandarins, with a dry, peppery backbone and a citrus-and-honey finish.
GROUNDTAP BREWERY is known for brewing with Saijo's famous spring water, Uchinuki. That local identity carries well into an overseas collaboration like this, where fruit brightness and saison dryness can work together without losing the brewery's regional character.
Why It Stands Out
Fuji to Hood is a Japan-Oregon collaboration festival built around shared brewing and cultural exchange. For beer fans, this is the kind of event that turns a single collaboration beer into a story about place, process, and partnership.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is Fuji to Hood 2026. GROUNDTAP BREWERY from Ehime is heading to Portland on July 18, and that's a big one.
MugiWait, Ehime to Portland? That's huge! Is this like an away game for craft beer?
Hop BroPretty much. It's Japan meets Oregon in beer form. The event is at The Redd on Salmon, and collaborations from both sides line up there.
MugiNice! And there's a recap party after they come back? That's almost too kind for people who can't fly overseas on a whim!
Hop BroYeah, their taproom is planning a post-trip report session. Best case, they bring back stories, photos, and the full festival energy.
MugiOkay but what's in the glass? My imaginary pint is already clocked in.
Hop BroThe featured beer is the Baerlic Brewing collab Mikan Saison. A saison finished with blood orange and satsuma mikan is a very strong opening statement.
MugiHold on, spicy backbone? What does that even mean? Does this beer have bones now, and are they seasoned?
Hop BroNo skeletons. That's basically saison dryness talking. You get peppery yeast character and a crisp finish, not chili heat.
MugiOhhh, so if citrus lands on top of a honey-like finish, it stays bright without turning thin. That's a straight-A student with chaos energy.
Hop BroAnd GROUNDTAP is known for brewing with Saijo's spring water, Uchinuki water. Watching that soft water carry fruit and dryness together is the geeky fun part.
MugiI'm sold. If I can't make Portland, I at least need the comeback pint at the taproom. Save me a seat and maybe two glasses.
Hop BroFair. I need that citrus-dry finish in my life too. Event pour or post-trip pour, Mikan Saison sounds like one you chase down.
