HOP MAN in Chigasaki taps KaruizawaQ's Meguri
HOP MAN, a beer pub in Chigasaki, announced a new guest beer on Instagram. The tap release is KaruizawaQ's Meguri, a 6.0% Yuzu Saison w/Dill featuring local yuzu and dill.
Hop BroHOP MAN in Chigasaki just tapped KaruizawaQ's Meguri. It's a 6.0% Yuzu Saison w/Dill, which is already an excellent sentence in my world.
MugiWhat! Yuzu and dill together? That sounds like a fancy dish, not something coming out of a beer tap!
Hop BroIt totally works. Saison is a style with bright, airy fermentation, so it gives the yuzu room to shine without getting heavy.
MugiHold on, what even is a saison? Why did this suddenly turn into a beer exam?
Hop BroThink of it as an easy-drinking farmhouse ale. The nerdy version involves expressive yeast, but the useful version is: light, lively, and great with food.
MugiAnd they hand-zested local yuzu one by one? That's not brewing, that's artisan theater!
Hop BroThat's the good part. Using both zest and juice gives it big aroma, gentle acidity. Then the dill leaves a dry herbal finish instead of making it sharply sour.
MugiSo the dill finish is like a little herbal tail that floats behind the citrus? Why do I suddenly understand beer poetry?
Hop BroThat description is actually pretty close. HOP MAN is an easy stop near Chigasaki Station, and the rotating guest taps are part of the fun for people who chase new pours.
MugiIf it works as a first beer and with food, I want a pint now. Yuzu, herbs, summer... I'm mentally already on the train.
Hop BroSame here. With local yuzu and that soft saison drinkability, it feels like a pint with a sense of place. We need to get there before the keg kicks.
On tap
- KaruizawaQ "Meguri"
- Style: Yuzu Saison w/Dill
- ABV: 6.0%
KaruizawaQ's Meguri is a saison built around yuzu. According to the post, the beer uses yuzu sourced from the nearby Kappo Nichigetsu, with the peel hand-zested one by one and the juice also squeezed into the brew. The result is aromatic but not sharply acidic: bright citrus notes are layered with a dry dill finish, leaving a soft, rounded impression.
HOP MAN is a beer pub in Chigasaki, Kanagawa, located on the second floor and easy to reach from Chigasaki Station. Its appeal lies in the constantly changing guest taps, which make it a place where regulars and beer hunters can always find something new. Meguri looks like the kind of beer that works both as a first pour and alongside food, thanks to its light body and clear herbal-citrus character.
A locally inspired saison in an easy-to-stop-by beer pub is a fitting match for HOP MAN's tap lineup. Rather than relying on flash alone, this release stands out for its balance, showing careful use of fruit, herbs, and a clean saison frame.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroHOP MAN in Chigasaki just tapped KaruizawaQ's Meguri. It's a 6.0% Yuzu Saison w/Dill, which is already an excellent sentence in my world.
MugiWhat! Yuzu and dill together? That sounds like a fancy dish, not something coming out of a beer tap!
Hop BroIt totally works. Saison is a style with bright, airy fermentation, so it gives the yuzu room to shine without getting heavy.
MugiHold on, what even is a saison? Why did this suddenly turn into a beer exam?
Hop BroThink of it as an easy-drinking farmhouse ale. The nerdy version involves expressive yeast, but the useful version is: light, lively, and great with food.
MugiAnd they hand-zested local yuzu one by one? That's not brewing, that's artisan theater!
Hop BroThat's the good part. Using both zest and juice gives it big aroma, gentle acidity. Then the dill leaves a dry herbal finish instead of making it sharply sour.
MugiSo the dill finish is like a little herbal tail that floats behind the citrus? Why do I suddenly understand beer poetry?
Hop BroThat description is actually pretty close. HOP MAN is an easy stop near Chigasaki Station, and the rotating guest taps are part of the fun for people who chase new pours.
MugiIf it works as a first beer and with food, I want a pint now. Yuzu, herbs, summer... I'm mentally already on the train.
Hop BroSame here. With local yuzu and that soft saison drinkability, it feels like a pint with a sense of place. We need to get there before the keg kicks.
