Craft Beer Scissors Akihabara to unveil "102×69~Roggen Roll~" and host a Yatsugatake Touchdown 12-tap takeover on April 5
Craft Beer Scissors Akihabara will host a Yatsugatake Touchdown 12-tap takeover and unveil the collaboration beer "102×69~Roggen Roll~" from 2:00 p.m. to 10:00 p.m. on Sunday, April 5. The Akihabara location is also planning bottle sales and limited-edition food.
Hop BroOn Sunday, April 5, Yatsugatake Touchdown is coming to Craft Beer Scissors Akihabara for a 12-tap takeover.
MugiWhoa, 12 taps is way too many! This is the kind of happy confusion where I don't know where to start!
Hop BroAnd the headliner is the collab 102×69~Roggen Roll~, a rye-based Roggen beer.
MugiWhat's a Roggen beer? Does it taste like rye bread?
Hop BroIn short, it's a beer that brings out the character of rye, with toasty notes and a slightly spicy edge.
MugiOhhh! And if the post said Roggen Helles, doesn't that mean it's bright and easy to drink?
Hop BroExactly. And with Alc. 5.0%, they even had to malt the rye at mangosteen in Hokuto the day before brewing and start work the next morning. That's intense.
MugiWait, they malted it from scratch!? And filtration alone took over 12 hours? This beer is way too hard-working!
Hop BroOn the day they'll also serve horse offal stew made with 102 and sell bottles, so it's the kind of place where you can drink inside and take some home too.
MugiIf there's taps, food, and bottles, it's definitely making me want to compare beers in Akihabara!
Hop BroAnd it's interesting that the tap lineup is slightly different from the Akasaka-Mitsuke venue too, so even the same project has the fun of comparing pours. All right, my throat is already calling for beer.
MugiYep, just imagining the toasty rye aroma makes me hungry! Let's raise a glass in Akihabara on April 5!
Event Overview
Craft Beer Scissors Akihabara (Taito Ward, Tokyo) will unveil the Yatsugatake Touchdown 12-tap takeover and the collaboration beer "102×69~Roggen Roll~" from 2:00 p.m. to 10:00 p.m. on Sunday, April 5. The posted image also shows the words "Roggen Helles" and "Alc. 5.0%", suggesting this is a beer rooted in the context of a rye-based roggen beer.
According to the caption, this beer was a project born from Yatsugatake Touchdown brewmaster Amitsu-san and the Serverland side from Akasaka-Mitsuke, and the brewing process took a long time because rye was used. The rye was malted at mangosteen in Hokuto, Yamanashi, starting the day before the brew, and work continued from the next morning; as a result, even filtration alone took more than 12 hours, according to the post.
On the day, the Akihabara location is also planning to serve horse offal stew made with the 102 batch and sell bottles of the collaboration beer. As a beer pub, Craft Beer Scissors Akihabara makes it easy to enjoy both drinking in-house and buying bottles to take home, and the changing tap lineup is part of the appeal during events. This time too, the tap list differs partly between the Akasaka-Mitsuke venue and the Akihabara venue, so the same project should offer the fun of side-by-side comparisons.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroOn Sunday, April 5, Yatsugatake Touchdown is coming to Craft Beer Scissors Akihabara for a 12-tap takeover.
MugiWhoa, 12 taps is way too many! This is the kind of happy confusion where I don't know where to start!
Hop BroAnd the headliner is the collab 102×69~Roggen Roll~, a rye-based Roggen beer.
MugiWhat's a Roggen beer? Does it taste like rye bread?
Hop BroIn short, it's a beer that brings out the character of rye, with toasty notes and a slightly spicy edge.
MugiOhhh! And if the post said Roggen Helles, doesn't that mean it's bright and easy to drink?
Hop BroExactly. And with Alc. 5.0%, they even had to malt the rye at mangosteen in Hokuto the day before brewing and start work the next morning. That's intense.
MugiWait, they malted it from scratch!? And filtration alone took over 12 hours? This beer is way too hard-working!
Hop BroOn the day they'll also serve horse offal stew made with 102 and sell bottles, so it's the kind of place where you can drink inside and take some home too.
MugiIf there's taps, food, and bottles, it's definitely making me want to compare beers in Akihabara!
Hop BroAnd it's interesting that the tap lineup is slightly different from the Akasaka-Mitsuke venue too, so even the same project has the fun of comparing pours. All right, my throat is already calling for beer.
MugiYep, just imagining the toasty rye aroma makes me hungry! Let's raise a glass in Akihabara on April 5!
