GROW BREW HOUSE Taps Six House Beers Ahead of Late-September Events
GROW BREW HOUSE, a brewpub in Nishikawaguchi, Kawaguchi, has announced a six-beer tap list featuring a West Coast IPA, saison, pilsner, rye ale, porter and fruit saison. The venue will also host a kitchen takeover, public brewing sessions and a record event later in September.
Hop BroGROW BREW HOUSE in Nishi-Kawaguchi is pouring six house-brewed beers right now. That is one seriously lively tap list!
MugiSix beers? Wow! A brewpub means they brew right in the pub, like drinking beside a tiny beer factory?
Hop BroExactly. Their standout is “R122,” an 8.5% West Coast IPA where hop bitterness leads the whole experience.
MugiWhat even is a West Coast IPA? Do hops surf across my tongue? A bitterness-forward IPA sounds intimidating!
Hop BroThat image is close enough! This IPA style highlights hop aroma and crisp bitterness—aromatic, bitter, and dry, but thankfully not salty.
MugiThank goodness it is not seawater! They also have “POTTERING,” a 6% saison, and “Yukiai,” a 5% bright dry-hopped pils, right?
Hop BroRight. Dry hopping means adding hops after fermentation to capture a vivid hop aroma rather than simply making the beer more bitter.
MugiSo, like spraying perfume on beer—wait, no! There is also “17AVE,” an American Rye Ale, plus a yuzu saison. How can anyone choose?
Hop Bro“17AVE” should show rye’s grainy, spicy side, while the 5% porter “NK.BLACK” brings roasty character. It is six distinct beer personalities in one place.
MugiAnd September 19–20 brings a beef-focused kitchen takeover! Then on the 22nd–23rd, there is open brewing and lamb mapo from noon. My calendar is suddenly hungry!
Hop BroThe open brew runs from noon, with no reservation or fee, and you can watch from grain milling onward. Add a record sale and DJ, and it is much more than a brewery visit.
MugiWatch brewing, browse records, eat lu rou fan, and have one beer… or six? I want to discover why they say you never get bored of this place!
Hop BroThat changing-tap routine is the joy of a brewpub. Let’s start with R122 or the yuzu saison and raise a glass in Kawaguchi!
GROW BREW HOUSE, a brewpub located in Nishikawaguchi, Kawaguchi, Saitama, has published its latest tap list and late-September schedule.
The current lineup includes “R122,” an 8.5% West Coast IPA; “POTTERING,” a 6% saison; “Yukiai,” a 5% dry-hopped pils; “17AVE,” a 4% American rye ale; “NK.BLACK,” a 5% porter; and “Kamane Saison Yuzu,” a 6% fruit saison. The selection covers a broad range of profiles, from hop-forward IPA and crisp pilsner to rye ale, porter and a citrus-accented saison.
GROW BREW HOUSE operates as a brewpub with brewing equipment on site, allowing guests to enjoy beer in the same space where it is made. Its rotating lineup makes the venue a natural stop for drinkers who enjoy comparing different styles over repeated visits.
On September 19 and 20, a kitchen takeover by a Kawaguchi shared-kitchen owner will focus on beef dishes. On September 22 and 23, the brewpub will open from noon for a public brewing session. No reservation, preparation or admission fee is required, and visitors may come and go freely. Lunch-friendly dishes including lamb mapo and lu rou fan will also be available.
The same two days will feature a record listening and sales event by Shinmachi Records. A DJ performance by Sickly is scheduled for around 6 p.m. on September 22, using records from Shinmachi Records. Brewing, music and house beer will come together in a distinctly GROW BREW HOUSE-style series of events.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroGROW BREW HOUSE in Nishi-Kawaguchi is pouring six house-brewed beers right now. That is one seriously lively tap list!
MugiSix beers? Wow! A brewpub means they brew right in the pub, like drinking beside a tiny beer factory?
Hop BroExactly. Their standout is “R122,” an 8.5% West Coast IPA where hop bitterness leads the whole experience.
MugiWhat even is a West Coast IPA? Do hops surf across my tongue? A bitterness-forward IPA sounds intimidating!
Hop BroThat image is close enough! This IPA style highlights hop aroma and crisp bitterness—aromatic, bitter, and dry, but thankfully not salty.
MugiThank goodness it is not seawater! They also have “POTTERING,” a 6% saison, and “Yukiai,” a 5% bright dry-hopped pils, right?
Hop BroRight. Dry hopping means adding hops after fermentation to capture a vivid hop aroma rather than simply making the beer more bitter.
MugiSo, like spraying perfume on beer—wait, no! There is also “17AVE,” an American Rye Ale, plus a yuzu saison. How can anyone choose?
Hop Bro“17AVE” should show rye’s grainy, spicy side, while the 5% porter “NK.BLACK” brings roasty character. It is six distinct beer personalities in one place.
MugiAnd September 19–20 brings a beef-focused kitchen takeover! Then on the 22nd–23rd, there is open brewing and lamb mapo from noon. My calendar is suddenly hungry!
Hop BroThe open brew runs from noon, with no reservation or fee, and you can watch from grain milling onward. Add a record sale and DJ, and it is much more than a brewery visit.
MugiWatch brewing, browse records, eat lu rou fan, and have one beer… or six? I want to discover why they say you never get bored of this place!
Hop BroThat changing-tap routine is the joy of a brewpub. Let’s start with R122 or the yuzu saison and raise a glass in Kawaguchi!
