Finding decent beer in Tokyo used to be as bitter as a custody hearing.
But beer lovers have more to smile about these days. Domestic craft breweries have stepped up, and importers are sourcing decent brews at (increasingly) reasonable prices. Don’t believe me? You can’t do better than to read through the Japan Beer Times for ongoing commentary on Japan’s growing relationship with craft beer.
Unsurprisingly, macro brewer Kirin recently purchased Yo-Ho Brewing in order to stay abreast of the trend towards small(er) batch beer and drinks with more complexity and depth. Nagano-based Yo-Ho makes the surprisingly easy to find Yona Yona (American Pale Ale) as well as Aooni (American IPA), Tokyo Black (Porter), and several Karuizawa Kogen branded labels. Now that they’re privy to Kirin’s distribution network, look for them to pop up just about everywhere in the coming months. They won’t blow a true beer otaku’s kilt up, but they’re a good deal superior to anything that the macros have ever made.
Shots have been fired, so to speak. Consider this the first obvious example that Japan’s biggest brewers are going to start absorbing decent craft outfits. Expect several more before the 2020 Tokyo Olympics, all of which will stab beer geeks straight through the heart.
Another one of Japan’s macros, Suntory, is about to throw its hat into the ring with a pair of “craft” beers on May 12th. They plan to offer canned pale and brown ales to their suddenly choice-flooded fans under the “Select Craft” label. The pale ale allegedly uses cascade hops which guarantees that many folks will try at least one.
All of this raises an important question, however. Should beer lovers be receptive to the sudden change of face on the part of the macro breweries? After all, they’ve resisted, and in many cases actively thwarted, the rise of Japanese craft for about 20 years, a mirror image of what’s happening in many other parts of the beer-adoring world. Sam Calagione, the head of the inimitable Dogfish Head, argues that we most definitely should not give them our money because their endgame is to limit choice.
And at this point, Japan Eats agrees. Remember, the battle to find good beer in Japan isn’t nearly as bitter as it used to be. So no matter where you are, support your local brewer.
Here’s one for the hopheads: guests Mischa Long and Ry Beville road test three types of India Pale Ale.
The Japanese craft brewing scene has exploded in recent years. Not only has there been a notable increase in the number of quality brews available, but there’s also been a jump in the number of bars and restaurants where they can be found. One such venue is Devil Craft, a brew-pub offering an inspired combination of craft beer and Chicago-style deep-dish pizza. With fifteen taps and a rotating selection of beers from Japan and the United States, Devil Craft is quickly building a reputation as one of Tokyo’s favorite watering holes.
On this episode of Japan Booze Blind, guests Ry Beville (publisher of the Japan Beer Times) and Mischa Long (artist and bar room philosopher) blind-taste three types of India Pale Ale available at Devil Craft: Shiga Kogen IPA (Japan), Bear Republic Racer 5 IPA (United States) and Kobushi-Hana English IPA (Japan).
Thank you to Jason Kohler and the staff of Devil Craft for allowing us to film at the restaurant.
This week, we discuss Marcus’s recent travels, winter hot pot dishes and the opening of Good Beer Faucets, a new craft beer bar in Shibuya.
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:
Find the Japan Eats Facebook page here. Have something to say? Drop us a line.
Here are some links to what we discussed this week:
- Boxing Cat Brewery
- Our recipe for kimchi nabe
- We discuss yuzukosho
- Good Beer Faucets
- Cooking Issues
- Chris’s cookbook recommendation: “Karada Taishibou-kei Tanita Shain Shokudo“
You can e-mail us at email@example.com
Christopher Pellegrini speaks with Chris Poel, Head Brewer at Baird Brewing
In the third installment of Japan Booze Blind’s interviews from the Nippon Craft Beer Festival (NCBF), we were fortunate enough to glean some thoughts from Baird’s wizard of the brew, Chris Poel.
Poel gives us a little background information on how his brewing career took shape and divulges a few details about an upcoming beer release.
Quick note: Pellegrini asks Poel about IBUs in Baird’s New Year’s release. IBUs stands for International Bittering Units and is a scale by which the relative bitterness (hoppiness) of a beer is measured. For reference, Budweiser has about 11 IBUs while Stone’s “Old Guardian Barley Wine” and Rock Art’s “Vermonster” clock in at 95 and 100, respectively.
Christopher Pellegrini talks to Ry Beville of the Japan Beer Times at the Nippon Craft Beer Festival
The “Nippon Craft Beer Festival 2010” took place on October 31st at Sumida Riverside Hall near Asakusa station and the Asahi building with that weird golden sperm flying on top of it.
Giant sperm aside, it was a great party that featured several dozen taps and a whole lot of craft beer goodness. The place was pretty well packed, but we still managed to interview some of the key people in the Japanese craft beer world.
The highlights? Good beer and plenty of it. Good people, too!
First up in this series of short interviews about craft beer and where it may be going in Japan is Ry Beville, a magazine publisher (The Japan Beer Times and ko-e) and craft beer insider who has a penchant for pairing good beer and good music.
The video is a glimpse into what’s brewing in Japan and where things need to go from here.
If you’re interested in that t-shirt that Ry is wearing, then click here.
Watch Part II of the video here.
Host Christopher Pellegrini discusses fall beers with the Baird Nakameguro Taproom’s Marco McFarren.
Following up on our Summer Beers episode shot earlier this year at the Nakameguro Taproom, Baird’s Marco McFarren kindly invited us back for a quick run-through some of their maltier selections.
In this video Marco introduces Christopher to Big Red Machine, Angry Boy Brown Ale and their Baltic Porter, all of which are currently on tap at the Nakameguro and Harajuku Taprooms. As the mercury continues to fall in Tokyo, these richer ales match the weather outside as perfectly as the summer ales did back in July. Read more