Three taps from Nara and Aichi open at Osaka's PEDROLINO, plus a new herbal liqueur release
At beer pub PEDROLINO in Andoji-cho, Osaka, three craft beers from Nara, Aichi, and Osaka are on tap. In addition, a lambic served by the glass and two Nara Brewing beers in stock are available, and information about a new espresso-based herbal liqueur has also been announced.
Hop BroToday's topic is PEDROLINO's latest tap lineup, and it's really good! In Andoji-cho, Osaka, they've opened three beers from Nara, Aichi, and Osaka, plus a new herbal liqueur release.
MugiWait, so it's three regions all at once!? For a beer pub to have herbal liqueur too, that's a lot of information!
Hop BroThe taps are CHORYO's NARA CRUSH, a rice lager at 5.0%; Y.MARKET BREWING's Minamichita Bergamot IPA, a fruit IPA at 5.5%; and CRAFT BEER BASE's Sorachi Kinusetsu, a Japanese-style ale at 6.0%, so the lineup is arranged so you can attack them from the lighter side.
MugiWhat even is a rice lager? And what does Japanese-style mean, like Japanese-style as in Japanese food?
Hop BroLagers made with rice tend to feel lighter on the palate and finish more crisply. Japanese-style ale means the aroma and drinking profile are designed to pair easily with Japanese meals, so basically it means they're good at adjusting the body.
MugiWhoa! But wait, isn't body a bodybuilding term!? Do beers work out too!?
Hop BroThat's a great catch. Beer body means the sense of heaviness, and on top of that there's Oud Beersel's Barbera Grape Lambic at 6.8% in By The Glass, plus Nara Brewing's UNDERWATER at 11.0% and LIGHT HOUSE at 3.0% in stock, so you can play with temperature and heft.
MugiUNDERWATER at 11.0% is strong! So how does that connect to the aperitif flow mentioned in the article?
Hop BroYou slip in Iseya Shuzo's SCARLET-related ESPRESSO LIQUEUR-Aperitivo and FERNET AMARO before or after. True to its Italian-food identity, PEDROLINO's strength is that it isn't just about beer, but about designing an entire night.
MugiThat's basically like a course meal! Starting lightly with NARA CRUSH, then ending with a lambic or herbal liqueur, that's such a drinking story. I really want to try that!
Hop BroThen it's settled: start with a toast with NARA CRUSH, work in the Bergamot IPA and Sorachi Kinusetsu, and finish with amaro!
PEDROLINO's latest post showed not only the day's tap list, but also a complete “drinking flow” that even included aperitif suggestions. True to the shop's Italian-food focus, the lineup naturally connects beer with amaro and cocktails as well.
On Tap
- NARA CRUSH (CHORYO / Nara)
Rice lager, ABV 5.0%
- Minamichita Bergamot IPA (Y.MARKET BREWING / Aichi)
Fruit IPA, ABV 5.5%
- Sorachi Kinusetsu (CRAFT BEER BASE / Osaka)
Japanese-style ale, ABV 6.0%
From a light lager to a citrus-forward IPA and a locally flavored Japanese-style ale, the three taps still provide a solid range for side-by-side tasting.
By The Glass / Stock
- Barbera Grape Lambic (Oud Beersel / Belgium)
Fruit lambic, ABV 6.8%
- UNDERWATER (Nara Brewing / Nara)
Sake yeast ale, ABV 11.0%
- LIGHT HOUSE (Nara Brewing / Nara)
Micro porter, ABV 3.0%
In addition to the three draft beers, the lineup includes a lambic by the glass and even high-ABV stock options, making it a selection you can enjoy by shifting the temperature and weight of each drink rather than stopping at one glass.
In this post, Iseya Shuzo's "SCARLET"-related ESPRESSO LIQUEUR-Aperitivo and FERNET AMARO were also introduced. Being able to weave aperitifs and herbal liqueurs in before and after the beer is, as a beer pub, and especially as a place built around meals, one of PEDROLINO's strengths.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroToday's topic is PEDROLINO's latest tap lineup, and it's really good! In Andoji-cho, Osaka, they've opened three beers from Nara, Aichi, and Osaka, plus a new herbal liqueur release.
MugiWait, so it's three regions all at once!? For a beer pub to have herbal liqueur too, that's a lot of information!
Hop BroThe taps are CHORYO's NARA CRUSH, a rice lager at 5.0%; Y.MARKET BREWING's Minamichita Bergamot IPA, a fruit IPA at 5.5%; and CRAFT BEER BASE's Sorachi Kinusetsu, a Japanese-style ale at 6.0%, so the lineup is arranged so you can attack them from the lighter side.
MugiWhat even is a rice lager? And what does Japanese-style mean, like Japanese-style as in Japanese food?
Hop BroLagers made with rice tend to feel lighter on the palate and finish more crisply. Japanese-style ale means the aroma and drinking profile are designed to pair easily with Japanese meals, so basically it means they're good at adjusting the body.
MugiWhoa! But wait, isn't body a bodybuilding term!? Do beers work out too!?
Hop BroThat's a great catch. Beer body means the sense of heaviness, and on top of that there's Oud Beersel's Barbera Grape Lambic at 6.8% in By The Glass, plus Nara Brewing's UNDERWATER at 11.0% and LIGHT HOUSE at 3.0% in stock, so you can play with temperature and heft.
MugiUNDERWATER at 11.0% is strong! So how does that connect to the aperitif flow mentioned in the article?
Hop BroYou slip in Iseya Shuzo's SCARLET-related ESPRESSO LIQUEUR-Aperitivo and FERNET AMARO before or after. True to its Italian-food identity, PEDROLINO's strength is that it isn't just about beer, but about designing an entire night.
MugiThat's basically like a course meal! Starting lightly with NARA CRUSH, then ending with a lambic or herbal liqueur, that's such a drinking story. I really want to try that!
Hop BroThen it's settled: start with a toast with NARA CRUSH, work in the Bergamot IPA and Sorachi Kinusetsu, and finish with amaro!
