Magic Hour Kyodo Features Four FARMENTRY Mixed-Culture Ales
Magic Hour Kyodo, a beer pub in Tokyo’s Setagaya Ward, has introduced FARMENTRY’s MIX CULTURE SERIES. The lineup includes two wild ales and two farmhouse ales, showcasing distinct layers of acidity, fruit character, rustic yeast expression, and extended maturation.
Hop BroMagic Hour Kyodo, a beer pub tucked underground in Kyodo, is pouring FARMENTRY’s four MIX CULTURE beers.
MugiFour kinds? A full tasting lineup already makes me want a row of glasses!
Hop BroThere are two wild ales made with wild yeast and mixed fermentation, plus two farmhouse ales that were aged for a long time.
MugiWhat is mixed fermentation? Do the yeasts hold a meeting?
Hop BroThat’s surprisingly close. Different yeasts and microbes work together for layers of flavor and acidity.
MugiA yeast supergroup! So Plain leads with a vivid tartness, right?
Hop BroExactly. Lachancea yeast brings floral, honeyed, and ripe-citrus notes—a beer for tasting the fermentation itself.
MugiCinnamon Leaf, Roselle & Fig sounds extravagant. It uses figs from Nara too?
Hop BroAt three months into fermentation, they add figs, cinnamon leaf, and roselle. Look for layered bright acidity alongside the ingredients’ aromas.
MugiAnd what is Brettanomyces in Woody? The source of wildness sounds like a final boss!
Hop BroIt’s a type of yeast that creates rustic, complex character. Woody has ripe-apple notes, a dry body, and savory bitterness: a complex farmhouse ale.
MugiThen Fruity sounds perfect for me—banana and ripe-fruit aromas, plus a touch of sweetness. It’s an easy fruit-forward start!
Hop BroYou can follow acidity, ingredients, wild character, and fruitiness one by one. Check availability, then let’s toast in Kyodo!
MugiDeal! I want to hear that yeast supergroup live—I mean, try all four beers!
FARMENTRY’s MIX CULTURE SERIES at Magic Hour Kyodo
Magic Hour Kyodo is a beer pub located in the basement of Central Kyodo in Setagaya, Tokyo. Its featured lineup from FARMENTRY is the MIX CULTURE SERIES, consisting of two wild ales fermented with wild and mixed cultures, along with two farmhouse ales aged for an extended period.
Plain highlights the character of L. kunkeei fermentation, with pronounced acidity and aromas reminiscent of flowers, honey, and ripe citrus.
Cinnamon Leaf, Roselle & Fig received additions of figs from Nara Prefecture, cinnamon leaf, and roselle after three months of fermentation. The ingredients were added to build further acidity and aromatic depth.
Woody combines ripe apple notes from saison yeast with a dry body. Brettanomyces contributes a distinctly wild aroma, while amino-acid-derived umami and bitterness add further complexity.
Fruity offers slight viscosity and a touch of diacetyl sweetness, followed by aromas and flavors that evoke banana and ripe fruit.
Together, the four beers present a clear comparison of mixed fermentation, maturation, yeast character, and ingredient-driven flavor. They are a natural fit for the relaxed beer-pub setting at Magic Hour Kyodo. Availability may vary, so checking with the venue before visiting is recommended.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroMagic Hour Kyodo, a beer pub tucked underground in Kyodo, is pouring FARMENTRY’s four MIX CULTURE beers.
MugiFour kinds? A full tasting lineup already makes me want a row of glasses!
Hop BroThere are two wild ales made with wild yeast and mixed fermentation, plus two farmhouse ales that were aged for a long time.
MugiWhat is mixed fermentation? Do the yeasts hold a meeting?
Hop BroThat’s surprisingly close. Different yeasts and microbes work together for layers of flavor and acidity.
MugiA yeast supergroup! So Plain leads with a vivid tartness, right?
Hop BroExactly. Lachancea yeast brings floral, honeyed, and ripe-citrus notes—a beer for tasting the fermentation itself.
MugiCinnamon Leaf, Roselle & Fig sounds extravagant. It uses figs from Nara too?
Hop BroAt three months into fermentation, they add figs, cinnamon leaf, and roselle. Look for layered bright acidity alongside the ingredients’ aromas.
MugiAnd what is Brettanomyces in Woody? The source of wildness sounds like a final boss!
Hop BroIt’s a type of yeast that creates rustic, complex character. Woody has ripe-apple notes, a dry body, and savory bitterness: a complex farmhouse ale.
MugiThen Fruity sounds perfect for me—banana and ripe-fruit aromas, plus a touch of sweetness. It’s an easy fruit-forward start!
Hop BroYou can follow acidity, ingredients, wild character, and fruitiness one by one. Check availability, then let’s toast in Kyodo!
MugiDeal! I want to hear that yeast supergroup live—I mean, try all four beers!
