WCB Shizuoka's "The Technician" Is On Tap at Tamusan in Tomigaya
The guest beer "The Technician" from West Coast Brewing has newly arrived at Tamusan, the beer pub in Tomigaya, Tokyo. A Funky Kettle Sour at 5.5% ABV, it is a distinctive beer made with lime, cinnamon, coconut, and more.
Hop BroWest Coast Brewing's The Technician has been tapped at Tamusan in Tomigaya. It's a Funky Kettle Sour at 5.5% ABV, and it's definitely one to watch.
MugiWhoa! So there's a new guest at Tamusan? Even the name already sounds mechanical and powerful!
Hop BroWhat's more, it's a loaded adjunct design with lime, cinnamon, coconut, cacao nibs, lactose, honey, and brown sugar.
MugiHold on! By loaded adjunct, do you mean dessert? Or beer? My brain can't keep up!
Hop BroIt's beer, but what's interesting is that it doesn't just push fruitiness. It builds acidity and spice character layer by layer. And since it's dry-hopped with Waimea, the aroma really stands out.
MugiWait, dry-hopped again! Isn't that the thing where you float flowers in beer?
Hop BroClose, but not quite. You add hops after boiling instead of boiling them in, so it brings out aroma rather than bitterness. That's why it starts with coconut aromatics, then the lime acidity bursts open the moment you taste it.
MugiOhhh! And if the finish has cinnamon notes too, it sounds like the flavor changes every time you drink it. That sounds fun!
Hop BroExactly. The lactose, honey, and brown sugar add roundness too, so there's gentle depth inside the sharpness. That's the good part: it doesn't just end as something sour.
MugiTamusan is also nice because it's the kind of place where you can drink while comparing beers. Meeting a guest beer feels a bit like a treasure hunt!
Hop BroIf you like West Coast Brewing's limited releases and experimental recipes, this should hit the spot. It's the kind of beer that works as both a first pint and a final one, and now I want to go too.
MugiYeah, now I totally want to drink it too! Let's go have a pint in Tomigaya!
West Coast Brewing's "The Technician" has arrived at Tamusan, the beer pub in Tomigaya, Shibuya-ku, Tokyo.
This guest beer is a Funky Kettle Sour with an alcohol content of 5.5%. Its adjuncts include lime, cinnamon, coconut, cacao nibs, lactose, honey, and brown sugar, and it is dry-hopped with Waimea. Rather than relying solely on fruitiness, the recipe layers acidity, spice character, and a gentle sweetness.
The post describes it as being drawn in by the aroma of coconut, then opening with a vivid lime acidity on the palate, followed by a lingering finish of cinnamon and cacao nibs. It also has roundness from the lactose, honey, and brown sugar, giving it a fuller mouthfeel within its sharp profile.
Tamusan is a beer pub in Tomigaya. It is a place where guests can enjoy following the changing lineup of guest beers, making it a good fit for people who like comparing the characteristics of different labels side by side. A beer like "The Technician," with a clearly defined ingredient composition, makes it easy to track changes in aroma, acidity, and aftertaste, and works well both as a first beer and as a comparison point for later rounds. If you like limited releases and experimental recipes from West Coast Brewing, this is a tap worth checking out.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroWest Coast Brewing's The Technician has been tapped at Tamusan in Tomigaya. It's a Funky Kettle Sour at 5.5% ABV, and it's definitely one to watch.
MugiWhoa! So there's a new guest at Tamusan? Even the name already sounds mechanical and powerful!
Hop BroWhat's more, it's a loaded adjunct design with lime, cinnamon, coconut, cacao nibs, lactose, honey, and brown sugar.
MugiHold on! By loaded adjunct, do you mean dessert? Or beer? My brain can't keep up!
Hop BroIt's beer, but what's interesting is that it doesn't just push fruitiness. It builds acidity and spice character layer by layer. And since it's dry-hopped with Waimea, the aroma really stands out.
MugiWait, dry-hopped again! Isn't that the thing where you float flowers in beer?
Hop BroClose, but not quite. You add hops after boiling instead of boiling them in, so it brings out aroma rather than bitterness. That's why it starts with coconut aromatics, then the lime acidity bursts open the moment you taste it.
MugiOhhh! And if the finish has cinnamon notes too, it sounds like the flavor changes every time you drink it. That sounds fun!
Hop BroExactly. The lactose, honey, and brown sugar add roundness too, so there's gentle depth inside the sharpness. That's the good part: it doesn't just end as something sour.
MugiTamusan is also nice because it's the kind of place where you can drink while comparing beers. Meeting a guest beer feels a bit like a treasure hunt!
Hop BroIf you like West Coast Brewing's limited releases and experimental recipes, this should hit the spot. It's the kind of beer that works as both a first pint and a final one, and now I want to go too.
MugiYeah, now I totally want to drink it too! Let's go have a pint in Tomigaya!
