Ant'n Bee Roppongi opens Barebottle's Kyoto Crush among 11 drafts
CRAFT BEER Ant'n Bee Roppongi highlighted Barebottle's Kyoto Crush in an Instagram post. The tap list spans 11 pours, including IPA, Hazy Pale, cider, and sour styles, offering a broad summer-friendly lineup.
Hop BroRoppongi is looking dangerous tonight, because CRAFT BEER Antonbee Roppongi just tapped Barebottle's Kyoto Crush.
MugiWhat! A basement beer pub with 11 beers on tap sounds like a direct attack on my after-work self!
Hop BroAnd Kyoto Crush is a rice lager with white koji, so it drinks light while still carrying a subtle extra character that works perfectly in hot weather.
MugiHold on, what is white koji? You just turned happy hour into a fermentation class!
Hop BroWhite koji is a fermentation culture, and here it brings a gentle tang that feels more refreshing than sharply sour.
MugiOhhh, so it fills the summer crusher slot: crisp and easy, but not boring.
Hop BroExactly, and the lineup is broad too: IPA, Hazy Pale, sour, dark lager, cider, Hazy Double IPA, and Weizen Bock, which is absurd range coverage for one stop.
MugiNo way, that means even a mixed group can order freely because nobody has to compromise!
Hop BroRight, you've got pours like Pseudo Sue, Waiporoporo Lemonade, and Blackberry Yuzu Cherry JREAM, and with tsurumurasaki ohitashi the whole thing gets serious summer pairing energy.
MugiThen it's settled! If they're open from 5 p.m. on weekdays, we're starting with Kyoto Crush and then chasing cider or hazy with a bar-hop game plan!
Hop BroThat sequence is solid, because starting crisp and then moving into a bigger IPA turns the night into a proper after-work reward.
MugiNow I'm thirsty just picturing it... I really want to head to Roppongi and claim one big frosty glass tonight!
In its Instagram post, the basement beer pub CRAFT BEER Ant'n Bee Roppongi announced a new tap: Barebottle's Kyoto Crush. The beer is described as a rice lager made with white koji, positioned as an easy-drinking pour for hot weather.
The day's tap list totals 11 beers and ciders, covering a wide range of styles from IPA and Hazy Pale to sour, dark lager, cider, Hazy Double IPA, and Weizenbock. The lineup includes Trap Door IPA, Toppling Goliath Psedo Sue, Duncan's Waiporoporo Lemonade, EX Novo Milagro Oscuro, Hardywood West Creek Dry Cider, OK, ADAM HEBE, Burley Oak Lawn Chair Larry, Plank Heller Weizen Bock, Mountain Culture Pairates Culture, and Burley Oak Blackberry Yuzu Cherry JREAM.
The post also mentions a seasonal side dish, tsurumurasaki ohitashi, which fits the summer mood. With weekday hours from 17:00 to 24:00, kitchen last order at 23:00, and drinks until 23:30, the bar keeps the focus on relaxed after-work drinking across lagers, ciders, and hop-forward beers.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroRoppongi is looking dangerous tonight, because CRAFT BEER Antonbee Roppongi just tapped Barebottle's Kyoto Crush.
MugiWhat! A basement beer pub with 11 beers on tap sounds like a direct attack on my after-work self!
Hop BroAnd Kyoto Crush is a rice lager with white koji, so it drinks light while still carrying a subtle extra character that works perfectly in hot weather.
MugiHold on, what is white koji? You just turned happy hour into a fermentation class!
Hop BroWhite koji is a fermentation culture, and here it brings a gentle tang that feels more refreshing than sharply sour.
MugiOhhh, so it fills the summer crusher slot: crisp and easy, but not boring.
Hop BroExactly, and the lineup is broad too: IPA, Hazy Pale, sour, dark lager, cider, Hazy Double IPA, and Weizen Bock, which is absurd range coverage for one stop.
MugiNo way, that means even a mixed group can order freely because nobody has to compromise!
Hop BroRight, you've got pours like Pseudo Sue, Waiporoporo Lemonade, and Blackberry Yuzu Cherry JREAM, and with tsurumurasaki ohitashi the whole thing gets serious summer pairing energy.
MugiThen it's settled! If they're open from 5 p.m. on weekdays, we're starting with Kyoto Crush and then chasing cider or hazy with a bar-hop game plan!
Hop BroThat sequence is solid, because starting crisp and then moving into a bigger IPA turns the night into a proper after-work reward.
MugiNow I'm thirsty just picturing it... I really want to head to Roppongi and claim one big frosty glass tonight!
