craft beer BLUE announces seafood spice curry and 8 taps of Japanese craft beer
The beer pub craft beer BLUE in Sagamihara, Kanagawa Prefecture, introduced a "seafood spice curry" made with clams, shrimp, and squid. It also released an 8-beer tap list, offering a lineup that lets guests enjoy food and craft beer at the same time.
Hop BroSo craft beer BLUE in Sagamidai has started serving a seafood spice curry made with clams, shrimp, and squid. On top of that, there are eight taps of beer, so it already gets your heart racing before you even eat.
MugiWhoa! Seafood curry and craft beer actually go that well together? Serving it at a beer pub instead of a curry shop makes it even more exciting!
Hop BroThe thing is, the seafood umami and spicy aroma make it easy to pair with beers that have acidity or a strong hop presence. There’s a sour on tap too, so starting there feels like a great move.
MugiIs acidity really that important? A sour is just a sour-tasting beer, right? It sounds a little scary, but I’m curious!
Hop BroExactly. It lightens the mouthfeel and helps wash away the curry’s richness. There’s also a pale ale, so you can enjoy the aroma while letting it sit nicely alongside the meal.
MugiI get it! Then beers with a sharp hop profile probably work too. There are too many beers that sound delicious just from the names alone, and now I’m hungry just looking at the menu!
Hop BroExactly. The taps also include a DDH West Coast IPA, whose bitterness and hop punch can sharpen up the curry’s spice. And a hazy IPA can go the other way, wrapping things up with a soft, fruity character.
MugiWait, that name is long! What does DDH mean? Is it some kind of code? Are abbreviations like that really okay?
Hop BroIt stands for double dry hopping, a method where hops are added after fermentation to boost the aroma. That’s why it tends to produce an IPA with intense aroma, and it can get along with spice curry without clashing.
MugiOhh! So something sweet-and-bitter like a fruit stout could also go with the umami from clams, maybe. This kind of food-and-drink experiment sounds fun!
Hop BroAbsolutely. The roasted character lets the curry’s aftertaste linger a little longer. And since they switch to the next curry once they run out, they’ve even given you a reason to keep coming back.
MugiI can’t help it, now I want to try it one dish and one glass at a time! I want to go to Sagamihara and drink my way through the curry and all 8 taps!
In a post dated May 12, 2026, the Sagamidai beer pub craft beer BLUE introduced its "Seafood Spice Curry♫". The post said the seafood spice curry made with clams, shrimp, and squid would be served starting that day, and that once it sold out, the kitchen would switch to the next curry.
The tap list released at the same time includes eight varieties. From sour, pale ale, and coffee IPA to New World IPA, American IPA, DDH West Coast IPA, hazy IPA, and fruit stout, the lineup makes it easy to pair drinks with the meal. In particular, a spice curry that brings out the flavor of seafood has a wide range of potential matches, from beers with bright acidity or pronounced hop character to a roast-forward stout.
The shop is a beer pub at Garden Building II, 2F, 2-2-2 Sagamidai, Minami Ward, Sagamihara City, Kanagawa Prefecture, and its defining feature is a drinking style centered on craft beer. With a dish of curry and a glass in hand, it is worth noting as a place where guests can enjoy both food and beer together.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroSo craft beer BLUE in Sagamidai has started serving a seafood spice curry made with clams, shrimp, and squid. On top of that, there are eight taps of beer, so it already gets your heart racing before you even eat.
MugiWhoa! Seafood curry and craft beer actually go that well together? Serving it at a beer pub instead of a curry shop makes it even more exciting!
Hop BroThe thing is, the seafood umami and spicy aroma make it easy to pair with beers that have acidity or a strong hop presence. There’s a sour on tap too, so starting there feels like a great move.
MugiIs acidity really that important? A sour is just a sour-tasting beer, right? It sounds a little scary, but I’m curious!
Hop BroExactly. It lightens the mouthfeel and helps wash away the curry’s richness. There’s also a pale ale, so you can enjoy the aroma while letting it sit nicely alongside the meal.
MugiI get it! Then beers with a sharp hop profile probably work too. There are too many beers that sound delicious just from the names alone, and now I’m hungry just looking at the menu!
Hop BroExactly. The taps also include a DDH West Coast IPA, whose bitterness and hop punch can sharpen up the curry’s spice. And a hazy IPA can go the other way, wrapping things up with a soft, fruity character.
MugiWait, that name is long! What does DDH mean? Is it some kind of code? Are abbreviations like that really okay?
Hop BroIt stands for double dry hopping, a method where hops are added after fermentation to boost the aroma. That’s why it tends to produce an IPA with intense aroma, and it can get along with spice curry without clashing.
MugiOhh! So something sweet-and-bitter like a fruit stout could also go with the umami from clams, maybe. This kind of food-and-drink experiment sounds fun!
Hop BroAbsolutely. The roasted character lets the curry’s aftertaste linger a little longer. And since they switch to the next curry once they run out, they’ve even given you a reason to keep coming back.
MugiI can’t help it, now I want to try it one dish and one glass at a time! I want to go to Sagamihara and drink my way through the curry and all 8 taps!
