Far Yeast Brewing CEO Shiro Yamada's New Book Publication Celebration to Be Held in Gotanda on March 20
On March 12, 2026, Far Yeast Brewing announced that the second publication celebration for CEO Shiro Yamada's new book, "Thinking About Craft Beer Through History: Beyond Craft (Toward Depicting a New Form of Beer)", will be held on March 20 at its directly operated store, Far Yeast Tokyo. The event is limited to 16 participants and requires advance registration, and 16 types of beer are also planned to be served that day.
Hop BroBreaking news, Mugi! The second publication celebration for Far Yeast Brewing CEO Shiro Yamada's new book will be held on Friday, March 20, 2026, at Far Yeast Tokyo in Gotanda.
MugiHuh! A publication celebration is a beer event, but the book is the main focus?
Hop BroThat's what makes it interesting: in addition to talking about the book "Thinking About Craft Beer Through History: Beyond Craft," there will also be craft beer commentary, and after that there'll be a social gathering and a signing session.
MugiWow! And the venue is close to the station too! A 3-minute walk from JR Gotanda Station is such a relief!
Hop BroAnd it's first-come, first-served for just 16 people, with reception from 5:15 p.m. and the main event from 5:30 to 7:15 p.m. They'll be serving 16 beers total, including the regular menu plus day-only specials. It's basically a "reading circle with liquids."
MugiA reading circle with liquids? What even is that! And "regular menu" sounds like a technical term, so suddenly I feel left behind!
Hop BroSimply put, the regular menu is the standard lineup you can always order, and the day-only limited beers are added on top of that. So the range for tasting and comparing is wider.
MugiI see! The participation fee options are kind too: 500 yen without a book and with advance purchase, 1,000 yen without a book and without advance purchase, or 2,000 yen with the book! *Food and drink are separate, right?
Hop BroFar Yeast was founded in 2011, and it's expanding from Genryu Brewery in Kosuge Village, Yamanashi, into "brewing plus cultural outreach." Talking about terroir too, including the cold climate and the water from the Tama source river system, is just the best.
MugiLearning from the book, experiencing it through 16 kinds of beer, and then finishing with a signing session too? That's way too luxurious! By March 20, we're definitely going to want to raise a toast at Far Yeast Tokyo!
Far Yeast Brewing (head office: Kosuge Village, Yamanashi Prefecture) will hold a publication celebration event for the new book written by Shiro Yamada on Friday, March 20, 2026. According to the announcement, the book has reached its third printing due to strong sales, and this event will take place at the company's directly operated store, "Far Yeast Tokyo," in Gotanda.
In addition to craft beer commentary that does not overlap with the book itself, the event is also scheduled to include an explanation of "light publishing" by publisher Hasegawa. After the event, there will be time for conversation with Yamada, a signing session, and an appearance by TOA, who was responsible for the cover design and illustrations. It was also announced that 16 kinds of beer will be available, including the regular menu as well as day-only special items.
Event Overview
- Event name: Publication celebration for the new book "Thinking About Craft Beer Through History: Beyond Craft (Toward Depicting a New Form of Beer)"
- Date and time: Friday, March 20, 2026, 5:30 p.m. to 7:15 p.m. (reception from 5:15 p.m.)
- Venue: Far Yeast Tokyo (Nishi-Gotanda, Tokyo; about a 3-minute walk from JR Gotanda Station)
- Capacity: 16 people (first-come, first-served; advance registration required)
- Participation fee: Without book, with advance purchase: 500 yen / without book, no advance purchase: 1,000 yen / with book: 2,000 yen
- Note: Food and drink are charged separately
Brewery Context
The company was founded in 2011. In 2017, it launched its own brewery, "Genryu Brewery," in Kosuge Village, Yamanashi Prefecture, and in 2020 it moved its headquarters functions to the same village. According to the official information, the brewery's characteristics include its cold climate and the water of the Tama source river system, and it continues to work with local businesses and producers. This publication celebration can be seen as a project that shows the company's activities extending beyond brewing to include knowledge sharing and cultural outreach.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news, Mugi! The second publication celebration for Far Yeast Brewing CEO Shiro Yamada's new book will be held on Friday, March 20, 2026, at Far Yeast Tokyo in Gotanda.
MugiHuh! A publication celebration is a beer event, but the book is the main focus?
Hop BroThat's what makes it interesting: in addition to talking about the book "Thinking About Craft Beer Through History: Beyond Craft," there will also be craft beer commentary, and after that there'll be a social gathering and a signing session.
MugiWow! And the venue is close to the station too! A 3-minute walk from JR Gotanda Station is such a relief!
Hop BroAnd it's first-come, first-served for just 16 people, with reception from 5:15 p.m. and the main event from 5:30 to 7:15 p.m. They'll be serving 16 beers total, including the regular menu plus day-only specials. It's basically a "reading circle with liquids."
MugiA reading circle with liquids? What even is that! And "regular menu" sounds like a technical term, so suddenly I feel left behind!
Hop BroSimply put, the regular menu is the standard lineup you can always order, and the day-only limited beers are added on top of that. So the range for tasting and comparing is wider.
MugiI see! The participation fee options are kind too: 500 yen without a book and with advance purchase, 1,000 yen without a book and without advance purchase, or 2,000 yen with the book! *Food and drink are separate, right?
Hop BroFar Yeast was founded in 2011, and it's expanding from Genryu Brewery in Kosuge Village, Yamanashi, into "brewing plus cultural outreach." Talking about terroir too, including the cold climate and the water from the Tama source river system, is just the best.
MugiLearning from the book, experiencing it through 16 kinds of beer, and then finishing with a signing session too? That's way too luxurious! By March 20, we're definitely going to want to raise a toast at Far Yeast Tokyo!
