Next is Beer Workshop Spica in Bashamichi, Yokohama. You can drink it at the attached beer pub, "Brewpub Ergo bibamus," and the brewer here, Takahiro Nishino, is very much a researcher at heart.
Mugi
Ergo bibamus? That sounds like some kind of spell.
Hop Bro
It apparently means "Come, let us drink" in Latin. Nishino studied applied biology at university and researched sake yeast. From there, he moved into beer, first learning German-style brewing at Baeren Brewery in Iwate, and then training at BAY BREWING YOKOHAMA as well.
Mugi
From a yeast researcher to a beer brewer! And training at two breweries too? That's seriously professional.
Hop Bro
The trigger was apparently being shocked by Belgian beer in his student days. From that came his concept: "beer that nobody else can make." In practice, the beers he releases are really niche and interesting.
Mugi
Beer that nobody else can make! What kind of beers are we talking about?
Hop Bro
For example, "Peated Belgian Stout" combines peated malt, a smoky malt used for whisky, with Belgian yeast, and is aged for 20 months. You don't often see that kind of idea in a stout.
Mugi
20 months!? Whisky elements and Belgian yeast, that's definitely a combination I've never heard of elsewhere.
Hop Bro
"Favori Anniv. Tripel" is a beer finished fruity and rich with Belgian yeast, and they also make German-style lagers like "Export Ver.2" properly. Almost all of their labels are limited-batch brews, so the lineup changes every time you go.
Mugi
Changing every time you visit? That's the kind of place that makes you want to keep coming back. Bashamichi is near Minato Mirai too, so you can stop by while out for a walk!
Hop Bro
It's about a 2 to 3 minute walk from Exit 6 of Bashamichi Station. They have up to 12 taps, but they also include guest beers besides their own, so another highlight is the selection chosen by Nishino, who has that researcher mindset.
Signature beers:Peated Belgian Stout Ver.1Favori Anniv. TripelExport Ver.2