WCB's "The Technician" and Karl Strauss's "Mosaic Session IPA" on tap at Mihama Base in Makuhari
At the craft beer specialty shop WORLD BEER&DINING MIHAMA BASE in Makuhari, two new kegs were tapped. A sour beer from West Coast Brewing and a session IPA from Karl Strauss arrived at the same time, creating a lineup with a wide range of styles to enjoy.
Hop BroTwo kegs tapped at Mihama Base in Makuhari, and I like that they still come out swinging even after an event. WORLD BEER&DINING MIHAMA BASE getting West Coast Brewing and Karl Strauss at the same time is pretty fun.
MugiWait, a sour and a session IPA at the same time!? That's way too wide a flavor range right out of the gate, and my brain can't keep up!
Hop BroThe first keg, The Technician, is a kettle sour with lime, cinnamon, coconut, and cacao nibs. With Waimea dry hopping, it layers aroma over the tartness.
MugiA kettle sour? Made like hot water!? Just from the name alone, it sounds like a science lab experiment, and I'm already shocked.
Hop BroRoughly speaking, it's the type that builds acidity in the brew kettle. So the drink is bright and crisp, but the coconut and cacao nibs also give it a dessert-like feel.
MugiThat sounds sour but sweet and now I'm curious! With cinnamon in there too, it's basically beer-world dessert!
Hop BroThe second keg, Mosaic Session IPA, goes in the opposite direction with a lighter profile, and the key point is that Mosaic is dry-hopped twice. Grapefruit, citrus, and tropical notes pop right out, so it goes down easy but still has real aroma.
MugiSo you mean light but aromatic! Wait, a beer like that exists? That's almost unfair!
Hop BroAnd on this day, they also had everything from classics to IPAs, including reliable options like Heartland and London Pride. Since takeout is available too, you can bring the afterglow home after having a drink in the shop.
MugiIf you're lost in Makuhari, this is the place to choose for today's beer! The Technician for something thoughtful, Mosaic Session IPA for something cheerful, and now I want both!
At MIHAMA BASE BEER STAND MAKUHARI, a craft beer specialty shop in Makuhari, two new kegs were tapped. It was also reported that the previous night's Vietnam DAY had been a big success, and with the afterglow of the event still lingering in the shop, the keg lineup was refreshed even though it was the day before a regular closing day. Since takeout is also available, you can enjoy a beer in the shop and also take some home, which is part of this place's appeal.
The first keg is West Coast Brewing The Technician. This kettle sour was dry-hopped with Waimea and uses lime, cinnamon, coconut, cacao nibs, lactose, honey, and brown sugar as adjuncts, layering coconut aroma with bright acidity and a lingering finish of cinnamon and cacao nibs. Even with its many layered ingredients, it comes together smoothly on the palate and finishes as a beer you will want to savor slowly.
The second keg is Karl Strauss Mosaic Session IPA. With a modest alcohol content but two rounds of dry hopping to draw out the aroma, this session IPA features grapefruit, citrus, and tropical fruit flavors. It has the clear aroma you would expect from a single-hop Mosaic beer, making it a good choice for people who want both lightness and satisfying drinkability.
The taps for the day also included Heartland, London Pride, Yuya Boys, Night Shift, West Coast Brewing, and Deschutes, offering a broad selection from classics to hop-forward IPAs. If you're looking for today's beer in Makuhari, Mihama Base is a place worth considering.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroTwo kegs tapped at Mihama Base in Makuhari, and I like that they still come out swinging even after an event. WORLD BEER&DINING MIHAMA BASE getting West Coast Brewing and Karl Strauss at the same time is pretty fun.
MugiWait, a sour and a session IPA at the same time!? That's way too wide a flavor range right out of the gate, and my brain can't keep up!
Hop BroThe first keg, The Technician, is a kettle sour with lime, cinnamon, coconut, and cacao nibs. With Waimea dry hopping, it layers aroma over the tartness.
MugiA kettle sour? Made like hot water!? Just from the name alone, it sounds like a science lab experiment, and I'm already shocked.
Hop BroRoughly speaking, it's the type that builds acidity in the brew kettle. So the drink is bright and crisp, but the coconut and cacao nibs also give it a dessert-like feel.
MugiThat sounds sour but sweet and now I'm curious! With cinnamon in there too, it's basically beer-world dessert!
Hop BroThe second keg, Mosaic Session IPA, goes in the opposite direction with a lighter profile, and the key point is that Mosaic is dry-hopped twice. Grapefruit, citrus, and tropical notes pop right out, so it goes down easy but still has real aroma.
MugiSo you mean light but aromatic! Wait, a beer like that exists? That's almost unfair!
Hop BroAnd on this day, they also had everything from classics to IPAs, including reliable options like Heartland and London Pride. Since takeout is available too, you can bring the afterglow home after having a drink in the shop.
MugiIf you're lost in Makuhari, this is the place to choose for today's beer! The Technician for something thoughtful, Mosaic Session IPA for something cheerful, and now I want both!
