THE BEER TOKACHI Begins Nitro Service for Bifuka Shirakaba Brewery's "Yorimichi"
THE BEER TOKACHI, a beer pub in Obihiro, Hokkaido, announced the introduction of a new system. Using nitro serving with a mixed gas of 75% nitrogen and 25% carbon dioxide, it has started serving Bifuka Shirakaba Brewery's stout "Yorimichi".
Hop BroSo THE BEER TOKACHI in Obihiro has started nitro serving. The first pour is Bifuka Shirakaba Brewery's "Yorimichi," so it's a pretty interesting move for stout fans, right?
MugiWait, what is nitro? A mixed gas that's 75% nitrogen? Is it really okay to put that into beer?
Hop BroMore than okay, it's intentional. By reducing the bite of carbonation, it softens the mouthfeel, and the fine foam is what makes nitro great.
MugiWhoa, so it's totally different from regular beer. Hearing about cappuccino-like foam makes me want to try it a little!
Hop BroExactly, and this "Yorimichi" has coffee and chocolate aromas as its highlight. It keeps that roasty dark-beer character while still having real stout depth.
MugiStout really does have the image of being a heavy dark beer, right? It sounds kind of bitter, so it seems tough for beginners!
Hop BroI think THE BEER TOKACHI wants to break that image. What's interesting is that they've kept the roastiness while making it easy to drink down to the last drop and smoothing out the mouthfeel.
MugiWhat, a dark beer that's easy to drink!? And with high-pressure pouring through a dedicated tap too? That sounds like a secret weapon and gets me excited!
Hop BroExactly. Because it's carefully finished through a special tap, both the foam appearance and the flavor change. As a Tokachi-area beer pub's message, it's a great effort to broaden the image of stout.
MugiNice, then even dark-beer beginners could go for this! I want to put it on my candidate list for tonight's drink, and now I want to savor the foam too!
Hop BroThen it's decided. If you're going to have Yorimichi on nitro, it's the kind of beer you want to sip slowly while enjoying the aroma and foam.
MugiYeah, I'm fully in a dark-beer mood now! If I drink Yorimichi at THE BEER TOKACHI, I'll definitely end up looking pretty pleased with myself!
THE BEER TOKACHI Introduces Nitro Serving
The beer pub "THE BEER TOKACHI," located at 8-1 Nishi 1-jo Minami, Obihiro, Hokkaido, has introduced a special mixed-gas system of 75% nitrogen and 25% carbon dioxide and begun nitro serving. In the post, it is presented as a drink that even people who associate dark beer or stout with being "a little heavy" should try.
For its first offering, the tap will pour Bifuka Shirakaba Brewery's "Yorimichi." Because it is poured under high pressure through a dedicated special tap, carbonation is subdued, resulting in a fine, cappuccino-like texture. That is one of its defining characteristics.
Beer on Tap
- Yorimichi / Bifuka Shirakaba Brewery
The post says that "Yorimichi" opens with a fragrant aroma reminiscent of coffee and chocolate, along with creamy foam. While retaining the roasted character typical of dark beers, it is designed to have a smooth mouthfeel and be easy to drink down to the very last drop.
THE BEER TOKACHI continues to share craft beer from the Tokachi area as a beer pub for local drinkers. This new nitro setup is also drawing attention as an effort to broaden the image of stout. Going forward, they plan to keep serving a variety of beers while trying them on this nitro tap.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSo THE BEER TOKACHI in Obihiro has started nitro serving. The first pour is Bifuka Shirakaba Brewery's "Yorimichi," so it's a pretty interesting move for stout fans, right?
MugiWait, what is nitro? A mixed gas that's 75% nitrogen? Is it really okay to put that into beer?
Hop BroMore than okay, it's intentional. By reducing the bite of carbonation, it softens the mouthfeel, and the fine foam is what makes nitro great.
MugiWhoa, so it's totally different from regular beer. Hearing about cappuccino-like foam makes me want to try it a little!
Hop BroExactly, and this "Yorimichi" has coffee and chocolate aromas as its highlight. It keeps that roasty dark-beer character while still having real stout depth.
MugiStout really does have the image of being a heavy dark beer, right? It sounds kind of bitter, so it seems tough for beginners!
Hop BroI think THE BEER TOKACHI wants to break that image. What's interesting is that they've kept the roastiness while making it easy to drink down to the last drop and smoothing out the mouthfeel.
MugiWhat, a dark beer that's easy to drink!? And with high-pressure pouring through a dedicated tap too? That sounds like a secret weapon and gets me excited!
Hop BroExactly. Because it's carefully finished through a special tap, both the foam appearance and the flavor change. As a Tokachi-area beer pub's message, it's a great effort to broaden the image of stout.
MugiNice, then even dark-beer beginners could go for this! I want to put it on my candidate list for tonight's drink, and now I want to savor the foam too!
Hop BroThen it's decided. If you're going to have Yorimichi on nitro, it's the kind of beer you want to sip slowly while enjoying the aroma and foam.
MugiYeah, I'm fully in a dark-beer mood now! If I drink Yorimichi at THE BEER TOKACHI, I'll definitely end up looking pretty pleased with myself!
