GROW BREW HOUSE releases second anniversary beer, "noora" - a 30L-only barrel-aged wild ale
At GROW BREW HOUSE, a brewpub in Nishikawaguchi, Saitama, the second anniversary beer, "noora," has been released. Based on the house porter "NKBLACK," this 30L-only pour was reborn after about 18 months of aging, and the anniversary-week tap list has also been announced.
Hop BroAt GROW BREW HOUSE in Nishikawaguchi, the second anniversary beer, noora, has appeared. And it's only 30L, so if you run into it, that's basically an event.
MugiWhat, only 30L!? That's practically a mythical pour, isn't it? The person who found it must have used up all their luck.
Hop BroThe base is the house porter NKBLACK. They added Brettanomyces and lactic acid bacteria, then aged it in barrels for about 18 months.
MugiBretta... what? Once you add lactic acid bacteria too, the beer becomes a full-blown lab adventure, doesn't it?
Hop BroSimply put, Brettanomyces and lactic acid bacteria add depth to the aroma and acidity. That's why this is barrel-aged, and the finish makes you want to drink it slowly like wine.
MugiA roasted aroma, woody notes, astringency, and fruity acidity? That's a lot going on! But that vibe sounds like an adult dessert, so I'm curious.
Hop BroWhat's more, GROW BREW HOUSE is a brewpub directly connected to the brewery, so it's nice that you can see the makers behind it. Since the head brewer used to be a chef, being able to enjoy how it pairs with food is a real strength.
MugiAnniversary week is packed too! From March 23 to 29, that's basically a week that makes you want to keep going back.
Hop BroExactly. There will be anniversary brews, tenugui towels, and an anniversary special hamburger, and from the 27th there's a 400-yen entrance fee plus a commemorative cup. On the 27th, there'll also be a Brunswick Kitchen kitchen takeover.
MugiThe tap list is amazing too, with Dillvillainte, Kamine Saison ~Yuzu~, and IPA! First I want noora, and then I want to finish in a paradise of side-by-side tastings.
Hop BroFrom limited aged beer to the regular lineup, that's the real charm of a brewpub. All right, tonight let's go all in from the first glass in Nishikawaguchi.
GROW BREW HOUSE (Nishikawaguchi, Kawaguchi City, Saitama Prefecture) has released the second anniversary beer, "noora." Brewed in a limited batch of about 30L, it is a special pour served directly from the barrel into the glass.
The base beer is the shop's regular porter, "NKBLACK." It was put into barrels together with Brettanomyces and several lactic acid bacteria, then reworked over about 18 months. In addition to a roasted aroma, it layers barrel-derived woody notes, a pleasant astringency, and fruity acidity, resulting in a beer that can be savored slowly like wine.
GROW BREW HOUSE's appeal as a brewpub directly attached to its brewery is the close distance between maker and drinker. As a place run by a head brewer who used to be a chef, the pleasure of pairing beer with food naturally expands as well. This time, the anniversary-week lineup has also been announced: from March 23 to 29, there will be releases of anniversary brews, distribution and sales of tenugui towels, an anniversary special hamburger, a 400-yen entrance fee starting on the 27th with a commemorative cup giveaway, and more. A kitchen takeover by Brunswick Kitchen is also scheduled for the 27th.
That day's tap list included Dillvillainte, Kamine Saison ~Yuzu~, Letter, Onaji Hanashi, N.K Gold, and BIG BRIDGE IPA. Alongside the limited aged beer, the lineup includes Helles, Saison, Milk Porter, Barley Wine, and IPA, making it a chance to compare a broad range of flavors in Nishikawaguchi.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt GROW BREW HOUSE in Nishikawaguchi, the second anniversary beer, noora, has appeared. And it's only 30L, so if you run into it, that's basically an event.
MugiWhat, only 30L!? That's practically a mythical pour, isn't it? The person who found it must have used up all their luck.
Hop BroThe base is the house porter NKBLACK. They added Brettanomyces and lactic acid bacteria, then aged it in barrels for about 18 months.
MugiBretta... what? Once you add lactic acid bacteria too, the beer becomes a full-blown lab adventure, doesn't it?
Hop BroSimply put, Brettanomyces and lactic acid bacteria add depth to the aroma and acidity. That's why this is barrel-aged, and the finish makes you want to drink it slowly like wine.
MugiA roasted aroma, woody notes, astringency, and fruity acidity? That's a lot going on! But that vibe sounds like an adult dessert, so I'm curious.
Hop BroWhat's more, GROW BREW HOUSE is a brewpub directly connected to the brewery, so it's nice that you can see the makers behind it. Since the head brewer used to be a chef, being able to enjoy how it pairs with food is a real strength.
MugiAnniversary week is packed too! From March 23 to 29, that's basically a week that makes you want to keep going back.
Hop BroExactly. There will be anniversary brews, tenugui towels, and an anniversary special hamburger, and from the 27th there's a 400-yen entrance fee plus a commemorative cup. On the 27th, there'll also be a Brunswick Kitchen kitchen takeover.
MugiThe tap list is amazing too, with Dillvillainte, Kamine Saison ~Yuzu~, and IPA! First I want noora, and then I want to finish in a paradise of side-by-side tastings.
Hop BroFrom limited aged beer to the regular lineup, that's the real charm of a brewpub. All right, tonight let's go all in from the first glass in Nishikawaguchi.
