SanktGallen to Release Limited Japanese Pear Weizen on September 16
SanktGallen Brewery in Atsugi, Kanagawa, will release its seasonal Japanese Pear Weizen on September 16, 2026. Made with cosmetically imperfect and honey-symptom pears from Kanagawa, the limited beer combines wheat-based Weizen with pears processed in three different forms.
Hop BroHere’s an autumn beer headline: Atsugi’s Sankt Gallen Brewery releases Japanese Pear Weizen on September 16, 2026.
MugiPear in beer?! Is this a beer made with pears going to taste like juice?
Hop BroIts base is a fruity wheat weizen. This style is soft and smooth, and its yeast naturally gives off pear- and peach-like aromas.
MugiPear aroma from yeast before the pears even arrive? Is the yeast a magician?
Hop BroPretty much! During fermentation, weizen yeast creates fruit-like aroma compounds. Then they layer in real pear for an extra pear boost.
Mugi“Extra pear boost” is my favorite phrase now! And they add pears in three different forms? Why go that far?
Hop BroShredded pear suggests fresh flesh, purée adds body, and juice brings juiciness. It’s basically a pear-course brewing plan.
MugiWow! They use blemished pears and pears with watercore—still safe to eat but hard to sell. I love using imperfect fruit.
Hop BroSankt Gallen has long used fruit in beers like Shonan Gold and Apple Cinnamon Ale. This one is 330 ml, 5.5% ABV, and limited at ¥539.
MugiWait, if it has so much pear, it cannot be labeled beer? It’s officially classified as happoshu!
Hop BroRight—the pear amount exceeds Japan’s legal beer standard, so it carries that label. But it is a bold craft brew, with draft pours planned in Atsugi.
MugiA weizen that feels like biting into a pear—I need it! Let’s welcome autumn with a Japanese Pear Weizen toast!
SanktGallen Brewery, based in Atsugi, Kanagawa, will release its seasonal Japanese Pear Weizen on September 16, 2026. The limited beer will be available through the brewery’s online shop and selected retailers.
The beer uses pears that are difficult to sell through conventional channels, including fruit with surface blemishes and pears affected by “honey symptom,” a condition in which part of the flesh becomes watery and translucent. Although the appearance and texture may be affected, these pears remain safe to eat. SanktGallen purchases them from growers in Kanagawa and gives them a new purpose through brewing.
The brewery has also produced fruit beers using other surplus or imperfect produce, including Shonan Gold made with blemished oranges and Apple Cinnamon Ale made with imperfect apples. This approach supports growers while helping reduce food waste.
Japanese Pear Weizen is based on a wheat-forward Weizen style. Weizen yeast naturally produces sweet aromas reminiscent of pears and peaches, and the brewery layers those aromas with real Japanese pear. The fruit is added during brewing in three forms: finely chopped pieces, purée, and juice. Each form contributes a different balance of aroma, sweetness, freshness, and fruit character, creating a beer designed to evoke the experience of biting into a crisp pear.
The beer comes in 330ml bottles, with an alcohol content of 5.5%. Because the amount of pear exceeds the legal threshold for the beverage to be labeled beer under Japan’s liquor tax regulations, it is classified as happoshu, or low-malt sparkling alcohol beverage. The suggested retail price is 539 yen including tax.
SanktGallen is an Atsugi-based brewery with roots reaching back to small-scale brewing in the United States before Japan’s craft beer deregulation. Known for its focus on ales, the brewery produces a wide range of distinctive beers made with fruits and other specialty ingredients. Japanese Pear Weizen is expected to be available on draft at the brewery’s taproom near Hon-Atsugi Station and at selected beer events during the autumn season.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroHere’s an autumn beer headline: Atsugi’s Sankt Gallen Brewery releases Japanese Pear Weizen on September 16, 2026.
MugiPear in beer?! Is this a beer made with pears going to taste like juice?
Hop BroIts base is a fruity wheat weizen. This style is soft and smooth, and its yeast naturally gives off pear- and peach-like aromas.
MugiPear aroma from yeast before the pears even arrive? Is the yeast a magician?
Hop BroPretty much! During fermentation, weizen yeast creates fruit-like aroma compounds. Then they layer in real pear for an extra pear boost.
Mugi“Extra pear boost” is my favorite phrase now! And they add pears in three different forms? Why go that far?
Hop BroShredded pear suggests fresh flesh, purée adds body, and juice brings juiciness. It’s basically a pear-course brewing plan.
MugiWow! They use blemished pears and pears with watercore—still safe to eat but hard to sell. I love using imperfect fruit.
Hop BroSankt Gallen has long used fruit in beers like Shonan Gold and Apple Cinnamon Ale. This one is 330 ml, 5.5% ABV, and limited at ¥539.
MugiWait, if it has so much pear, it cannot be labeled beer? It’s officially classified as happoshu!
Hop BroRight—the pear amount exceeds Japan’s legal beer standard, so it carries that label. But it is a bold craft brew, with draft pours planned in Atsugi.
MugiA weizen that feels like biting into a pear—I need it! Let’s welcome autumn with a Japanese Pear Weizen toast!
