The Japan Beer Times 002 (Spring 2010)

2010·3.9 MB·English

2No. 2 = - , | we | . ¥0 z
ENGLISH -
SPRING “10
PLANNING & DESIGN
OF BREWERY
© Turn key breweries ® Filling machines
© Complete brew houses * heating and cooling systems
© Pub and micro brewing systems ¢ Others
¢ Tanks and cellar equipment
| World Beer Cup ® 2010
Proud brewery designer for Baird Beer --
| winner of three WBC 2010 gold medals.
i
D744 78-F vat WVaRat
7183-0045 RABAT Hr SeaF AT 1-32-11 Y—-Y—F-V ALRYHH 1088S
Tel: [phone] Fax: [phone]
Url: http:/Aaff-il.com Mail: [email protected]
TRUAL AFVAL FAY. SLTHAT. HROAYTA bhC HRRAOKD.
| HITACHINO NEST BEER is a brand of our quality top-fermented
| ales. We started brewing HITACHINO NEST BEER in 1996 with
a hint of our traditional sake brewing method. Since then,
we’ ve madea name and won numerous awards worldwide.
KIUCHI BREWERY AVaa ~. 7a %
| 1257 KOUNOSU NAKA-SHI IBARAKI-KEN, JAPAN FT3 11-0133 RHABSUT BLR 1257
TELO29-298-4580 FAX[phone] http://www.kodawari.cc
THE JAPAN BEER TIMES NO.2 SPRING 2010
Dr INV EP AT LANEBROME—IVEIRT SEOICEE The “Japan Beer Times’ is a free bilingual (English and
NINA UY AIL ee BA) ORNSC T. C—IVRFEICKS Japanese) quarterly magazine that seeks to support the
CVDDOE RE CHV, SHOMWE—)/VA—A—. DURES craft-beer industry in Japan. Written and produced by beer
enthusiasts for beer enthusiasts as well as new drinkers,
AMEE IELY COE STD, DUCE E— VIC RRS HO THOSASPIC it is recognized by major brewers and craft-beer bar op-
CBENSTERPO TORTI DNV ET BT LANESBOME erators throughout the country. In addition to distribution
—)VENHRIE. REIEDIED. BUCRAM. SCBA KTV HRTS at the establishments of such supporters, other pick-up
HEEB THVET, points include tourist centers, information booths, cultural
AA SRO e—)DA-A-OCTH. ME) LICE DDS RE institutes, hotels, and travel offices.
aA, RRL AR— hb HE WIC ES SBR EBERFST A— F The contents may include brewery information, relevant
beer news, beer reviews, educational columns, history, in-
— HWE DORR, 12 C1, RRL WE) VERLROSTRO terviews, travel and more. The Japan Beer Times aims to
LA-h BAIN ET BIL dtl CHL MB ase BFS inform, educate and entertain. Through cooperation and
LTOES. AlN T SBOE AOBACHENEEMCKOT positive involvement, it is a partner to the growing craft-
BAOWE—IDRE.EbVERAICE STEER ROTORS, beer community.
: |C ONTENTS
5 GREETING
6 OY! ARE THOSE OYSTERS IN MY STOUT?
7 THE BEER DIARIES
8 REAL ALE FESTIVAL REVIEW
9 WORLD BEER CUP ROUNDUP
10 FOOD: PESTO & OYSTERS
Il BREWERY INFO
15 BEER BOOKS
16 HARU ICHIBAN PALE ALE
17 BREWER INTERVIEW: CHRIS POEL
22 ~_‘~PINT-SIZED POEMS
©2010 Bright Wave Media
231-0063 Yokohama, Naka-ku
Hanasaki-cho 1-42-1
(Noge Hana Hana)
Writers: Ry Beville, Jason Koehler, Sakamoto Flash, Kido Hirotaka,
Murakami Rei, Gary Bremerman, Taylor Mignon, Alan Botsford, Mike
Grant
Artist: Sugarplumwine
A recent import we drank (at Tadg’s in Kyoto) & liked: American Design: My Huynh
Amber Ale, from Rogue in Newport, Oregon (USA) Translator: Tokuhata Kenji, Sugano Yasuyo
Cover model: Watanabe Mika with a Hitachino Nest White Ale in
Hamarikyu Park, Tokyo
Online: www.japanbeertimes.com
Contact: [email protected]
ay
) SPROINYTEIDN KWI}TH rNa e@ No part of this magazine may be reproduced, scanned or distributed in
RRAOCHAS TY FREBLTUNST RECPYRICNLTEEDD POANP ER faonry repvriientwe dp uorrp oesleesc.tr oTnhice fJoarpma nw iBtheoeurt Tpiemremsi sdsoioens, noetx cteapkte faonry erxecsepropnt-s
sibility for the content or claims of advertisements. The Japan Beer
Times publishes diverse opinions; the publisher does not necessarily
share those opinions. Except for advertisements, none of the content
of the Japan Beer Times is paid publicity.
At present, the Japan Beer Times is not accepting any unsolicited DPHINY CP BHI LAERKASA ORBMISOES MULTAETD, EO
articles. We do, however, welcome your comments and criticisms, BLEDSOCHR, CHAE EO CEARUCT. FIVDEHEEOR
and may print them in the next edition! laabeme ClOCcK HCEeEBMVET .
ENROPE Ay
geek Neus.
x
vivo! BEER+DINING BAR ;
Open EVERYDAY!
Basre as L a Lie= ! SMaotn -Fri 1—_71:50:00-00-022::0000
ithR N EA 54> | Sun 15:00-00:00
DED 29 NyIADB1F
Wloec'avtee d mouvndeedOr wEtihteh inS ta2r bmIiubnceukt se sC CwHoaflLfek e . &T ES ! fiFFoolr l voBiwe veorUss ikoonne bTTuwakiupttr !eor a
TEL [phone] http://www.vivo-beer.com
wo9- *eBpje-ay- ‘mam
124
dLYDq
We have changed the name from "McLoughlin’s" to "Tadg's.”
We have 12 beers on tap and more coming!
Ballast point, Rouge, Greenflash, Stone, Speakeasy, Ise Kadoya, Minoh
8th floor of Empire bld. south of Kivamachi-Oike, Kyoto
MEMOBGRSS ASTD
CHMEROM LAY 4,
e
re
Brewed by Baird Brewing Company
4-8-12 Tsurumaki Setagaya-Ku
Tokyo 154-0016 JAPAN
Tel :[phone]
Mail : [email protected]
Url: http://nidebeer.jp
Chiyoda-ku, Kajimachi 11
Tokyo Kanda Bldg 33F TTIARP CME! |
03-6206-8866 +A£i--4@2//MSAOTN,- FHROIL 171:6:0000 - - 2233::3300 hgitoepso:tP/ @grmoeoebmdebeeitoe nurleinmre,s jt o pre
http://www.j-beer.com (FBREK/CLOSED SUN)
Produced in Iwate Prefecture,
Ginga Kogen Beer is available
at retailers across the country.
vFtioos rio tu mroo urrre e swoeirbtns fioatrnemd a tobri roetnwa,ek er pyl.ae atsriep ocWrfea fttha el bseowe orri.l mdpC’oshr etcb kes soto muet
I02R9A- 5B7R30-36 47F-I1M AahP aASB T foourr moonrlein ed esttaoirlse!
Waga-gun, Nishiwaga-cho, ALB PREG ORASTA
Sawauchi Kaizawa 3-647-1 SYV eI E
Nobody » #834/TEL: [phone] YMoisnhaimai Bl9,d gN iBs1h i 5
can fake quality http://www.gingakegenbeer.com Chuo-ku, Sapporo-shi
GREETINGS:
ONTHE OCCASION OFTHE ZNDASSGE
A young couple timidly opens the door and peeks in: an BODY TIPRSMSE | V SP NORV EB EAE
interior of wood worn smooth over the years, tables and chairs AX. FEMA AY FUP BAD FIVICKSRBET—DIVEF
hand-made by a craftsman, a row of elegant taps. They sit at IP. ELTHIY BNA BREF YOEP HY- N-FSBV E M
the bar and the master comes over, his smile, friendly, wise. WCU S. = MABIBERD CEAICAUAYY 2—-ICBS. F SEMA
“Um, we've never had craft beer before so, um...” ITE ICHLESE MIRO VAR —MICTPINGEDTSUS . E
He nods, “Leave it to me.” ORB AICHE TOS,
The tip jar on the counter reads: your souls. PASI ALEME—)LoTMHTHKAPESLES#* + J
Giddy, virginal, they watch him as he pours two pints, one, GUEDEA CELLTHOD SET!
a cloudy brown, the other, as opaque as onyx. For her: the DAIVZNCBDNCFYFANOMMCHCSB! yLou r souls jEUY
Quadruple IPA Annihilator at 20%. For him: the Super Imperial SELROLA BRR R
Darth Vader Stout at 22%. They look each other in the eye and 2 AlKEE RF LEDS ES CEEABRE RODSESICXAB—
take their first gulp. Like a multi-staged firework, the detona- BX 2OINAVYEPSAICE—IVESECDERODTOS, 1 ABO
tion of hops at the back of her pretty pink tongue causes her KRBCOPSIVYINE-LITH,S 1 MAA LERZOESICHBEOA
to upchuck violently; she sprays half-swallowed beer through ELTBOWREDO KDSICB.A T OIL IP ROTI | PAP H4
her nose and all over the counter. He bursts into tears and PLAS (KRELSEDEVITS/ VBI—M-/V) E R 2 0%, ADA
breaks into a furious nosebleed all over his necktie, a birthday (CHA TEDISIA-IN—4 YRUP IL P-ANABA—B INT IVA
present from his mom. They both rush to the bathroom before VER 2 2%. KAILRODSVERSENENDOISACATIER
they soil their undergarments. KEYTE RA TE ENE CHRBLIET EOE BME RY TROBE
“Let me know,” the master shouts, “when you’re ready for DYBSLEY IBOEO ECHL, ROB. KRLDBDSEST
your second.” HBHHTEROESIZCE— DARE WLAIY 2—O LICRASFT,
Welcome to the second edition of the Japan Beer Times. GORD SISRDHROBDN SHR MAORE BMUECH A
We thought our first issue was a success; we received an
BREADSTLUVhENKRIZ1 EHOMICROS. — AISA
enormous amount of praise and thanks, but also some healthy
ICA LICERIDIAG (E35 < FRE CET CLERNSORK e.
criticism. The major complaint was that there was not enough
“beer information,” that the magazine was on the light side. [2 BEMG BRDU KKCSLCYhOHD LYD TK EEDWNE D
Agreed. It does indeed need more information for veteran REPU tes
drinkers, the hardcore base. And with this edition, we start to EBD NY EP BI LAIS 2 SORBBTCS. MUSICHTS
move in that direction. But we didn’t want our first edition to RBIS RIILITARS eK EA OMELOBBUEERBKUAY
be a Quadruple IPA Annihilator that turns off potential future CHte<M EATE EE LE. FE-ITVO MIITC DOBRW D D
drinkers. In fact, it was the neophytes who appreciated the DIEDSTHHDS Do OCS BEET EHEY FU ABOBRL
magazine the most. | know of several dozen people who ven- TUS FEC SECU KODE OLS EMHERVTAOAES . L
tured out to some of our bar sponsors to have their first pints DLAITUS GIATIV RSTIV | PASP TAPE T2—IDKESITHE—
of craft beer. They came back thrilled and hooked. There will VAD ICBGRE NZ SB REITSBUIESEBOUERBDUSEL
always be parts of this magazine devoted to the newbies, as feL, SI, BUTS EBERDLTK REDE OME LIDEOHR
well as topics only peripherally related to beer. We are going Clie. ELTHMBUEICRCKS EEXOR HTO S HERHATHC
to cast our net wide. Critical mass for our magazine—and the EEN THD CHEV E-IVEDS EDEMA EV SHE /LAIAR
craft beer industry—will be reached by appealing to all poten- DABTECKEAVSOLPOKKCSH . MBAMSSS DC
tial drinkers with quality offerings. We’re almost there. Thanks teI<VI PMVI TEER OTK-NE LI. ESVVKTLEBSCOS E
for supporting us! SEL F—AU ORR SSS BHC) VITIS ROM GRE
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JapanBeerTimes WHI STE CHSBVUI SAEOLKRELATOE S. HHWICH
EBD CBU ELES. SRLECHERELSALSBBOUELES.
Wi BEER CURIOSITY
Oy: ARE THOSE OYSTERS IN MY STOUT?
by Kido Hirotaka
There are probably more than a few people who are sur- brewing process. Since oyster shells are alkaline, adding their
prised when they first hear about oyster stout, but actually crushed powder to the beer neutralizes the acidity, giving the
this combo has been a pretty tasty hit since olden times in beer a pleasing velvety consistency when sipping it. Further-
England. more, it is also used as a fining agent.
In the 1720s, laborers fairly commonly drank porter. Oys- Surprisingly, in 1930 a brewery in New Zealand called
ters, meanwhile, were fairly easy to get in London and a cheap Portsmouth Brewing became the first to actually use real oys-
source of nourishment. Laborers would drink their porter, eat ters in brewing their stout. Then in 1930, England’s Castle-
their oysters and get a fairly affordable meal. town Brewery began to produce “Manx Oyster Stout,” which
In the 1770s porter crossed the seas to Ireland. In Dublin, also incorporated real oysters into the brewing.
a little company called Guiness got a hold of this porter and There are a handful of brewers making some great oys-
upped the alcohol to make a “stout porter (or strong porter). ter stout in Japan, too! Ilwatekura Beer, from Iwate prefecture,
Thereafter, “porter stout” simply became “stout.” In Ireland, makes oyster stout regularly and uses real oysters, while Is-
the birthplace of stout, oysters were also an easily obtainable ekadoya in Mie prefecture and Hitachino Nest in Ibaraki pre-
food source and snacking on raw oysters while drinking stout fecture make seasonal versions of oyster stout. Interestingly,
became a fairly widespread custom. The delicate, salty scent Isekadoya lowers a net-full of their delicious local oysters al-
of oysters and the malty taste of stout complement each other ready baked into the wort boil. Still second-guessing the fla-
exquisitely and so the combination of the two in cooking and vor? Trust us and give this great combo a try.
in brewing was ideal for many.
War at the time brought vast shortages and influenced
the history of this drink; it seems the shells were used in the
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by Murakami Rei
Finally, it’s the season to enjoy drinking beer out in the NCE—)IVERGEODRLOSHM CROCE!
open air!
Fresh air makes beer tastier. There were many winter PAO RRS St C— DORSET CKNSESERDT S
days this year, but perhaps having a cold day is not too bad SHltSICHRVULEKIEB AOSD YLRSUO COAD . 7-3
because we don’t have to care too much about keeping beers —NYFESNTHIMIFEASE—IVO MEV ICSC CRD. ATE
cool if we leave the cooling bag at home. | like the feeling of
cold air touching my cheeks when |’m tipsy. Of course, | need ZR DIES OFAC ARN SHORES DHRU. CECE ARSA
sunshine after working indoors for a long time. Big beer par- OTHERWL, STEREREOD, BRK ADSERYTOBMvIVSE
ties with friends, like hanami, are great and | like it when my
breath is full of Cascade hop aroma the next morning. Open- Die HHECOKESISRBEL AT V1—S)CE VERO e t
ing a small can of beer when you manage to find a bit of time YLT AVF PARCSLOOIEREMIFZROESBTE. B56
on a very busy day is also a small moment of luxury. Bottled AHA CEOS CEU! (SHUCLTH, HHEBOBCAHEWEY C D
beer sounds good too! Kegs too! But I’m always sad when |
realize that there are no bottle-openers after I’ve bought some SIRE MEDEA ST SIZCSLUTESEL.)
beer and walked all the way to a park. Nothing could let me ELCARSTK SHEICH I 1 DKALACAE.O BODMOSAD S
down more.
Another pleasure of open-air drinking is the scenery. | BEDESHS VIS. MPDE BAD BOBVEDVERERLOSE
think the period between the beginning of spring and now is BITEMLAIBS ROADB .ER T EVUAD BES, ERR AORN TE
the best time to see the subtle transition of colours in nature. Mle. A/—FOYFOR, KiWWOBE, JOYAABOB PREY IE
In my favourite English garden, for example, the ground may
still be a cold winter colour. Snowdrops (white), daffodils and EDPTFF EFRe MLC KOS. SEW TEEOTAGELYEAY
buttercups (light yellow), crocus (pale blue, violet) begin ap- BRB GIClS, ACS BLUY 1 FURS TID EZ—DRMALE CES.
pearing here and there on the grounds. It’s then that | drink
a pint of English bitter whose mild taste matches those light HUDTEWTEC, PORMEEDLEBREDS DEX O REE
colours of the flowers. RLOBSIcld, FROBDSBENTEROUED, EC-V CHMCE
Fortunately, since | was a small child, I’ve had many oppor- DICER OBANEZRCATED CESEAT BICTHAN EDED O
tunities to enjoy each season with seasonal food, but | didn’t
notice until recently that this can include beer as well. Beer fe. EI blk. BS CERATE ceD TARB IDcCAD VE: + (LU BBS)
had initially seemed to me to be undesirably bitter, something tfeCU TEE COSRADTEERD OED EE. BEEAICESECE
fizzy yellow... for a hot summer day only. I’m really glad | didn’t DRECPECCARICRRLYD OOEOESSCMcAC#SEE!NT
go on believing this until my 80s! | feel like giving thanks to
so many things: to having been born in a country with four TE. FAERIE RLERADBADPICRENTHOSTE EI,
beautiful seasons, to being able to appreciate them now, to SR PR BAG TEICM LCRA DIBU CTK S. LB PRESB ITIBDN
beer, my health, my friends... despite being hounded by work
and so many other things every day. Delicious beer and the THMIT UTHSA C, ZVEWSIFEVUESREED MSCO D
relaxing atmosphere of spring always let me slow down and (k, BRL E-/VEMsIVELKBOBZADEINITE .
feel happier!
REAL ALE FEstTIvaAL REVIEW
by Jason Koehler
This Valentine’s Day marked the 8th annual Tokyo Real Ale NVYSAYT—ICHEENES 8 RR IVI—IVILA TAIN BEET
Festival, held once again at the Sumida Riverside Hall— an BRE VTEC IVA IV RICHSTHREVIN—Y4 BAR-IVCDNEL
iconic spot most famous for commercial brewing giant Asahi’s Teo RRIE DST TEE IDA EI VICBHET SIA -IN— BST A-IVIBEOS
rooftop golden statue of, well, we’re not sure what it is sup- BO BAGAIYIIEODELMACLES?
posed to be actually! Artistic liberties aside, the irony of enjoy-
ing traditionally prepared and served ‘Real Ale’ in the shadow EMUMEE THE RBDOAYBYMUT BRD hYTI SY FE IVEEDT U
of Japan’s top selling brand of fizzy lager was not lost on many BREC-IVCBB CHRDOIATMO IUT IVI) JS EU—-BRALYCRE
in attendance. BHECE. ACSAMAMOMOE?O7—-YavecLEARCSNKEDCAEWC
This year’s festival seemed to be another successful one, ESD.
swelling to even greater numbers from its humble beginnings, SEGUE CRE CA OSMADHVE CTE. MHOBORRLILNSC h
and even being heralded as Japan’s best beer event in recent BAT—-IWPITL. FSC ABRERRTSE-IVINYFELTHEARLHEL
years. This year’s line-up didn’t disappoint. | didn’t get to try THHILYSESIIA C-AT-b.BR CSFERARLYE-TEIC EVAABY
esvoemrey thoifn gth eu nsftoarntduonuattse lyf roams |th oinsl yy eahra’vse soenlee ctliiovner:, but here are EL fe. Al AFA MORETI ORR C2 CORN HAT SC LlS CEEGACLED,
SERATEE-IVORDSIEBTNEBDELKKODEIFTHET.
Minoh Beer: Imperial Stout (carbonated and standard)
BME FY AUT IVAR Tb (RBA AMRCARAERR)
Warming alcohol accompanied with excellent roasted
notes. Alittle more astringency was noticeable on the carbon- DSH RUT VI—)VRERICO-AKENKKEBORHS LUBUMRLYS,
ated version, but was fast-fading and both left a mild sweet- REBAARD ALS YORI RCODERT SEO Cd 5 <, EMR EHICRS
ness begging you to take another sip. A perfect nightcap beer DELADADAORURO—OEHS. EDS #0 TBDCOBS ARMIC RE
for that long train ride home!
E-)VELTEB.
Isekadoya Beer: Brown Ale (Citra dryhopped)
FRBBE-IISIV II- IV ba kothky7)
This beer stole the show for several of my friends, primarily
due to the generous amount of dry hopping with a new (and PRIA CEH Coa eo Te CID. YKSFE ECLEWED A J ENLAG
rare) variety of hop called Citra, which has some very unique BOT RIA RY EVP RATIEITER INA F YT IV VY I INNA VER EITA
aroma properties that have been likened to pineapple, mango, ASNSMOY ICHDL. RTK AKISGTLA7 YIN-L-IAWW GTHNEUE L
and papaya. While the appearance of this beer was more like
an amber ale than a brown, with a taste like this, we’re not go- THECDEC—IVORIEXADIFEIBDIHEW O E—VEMATCHEVER
ing to complain! We’re hoping to see more of this one. PeoRRLS.
Hitachino Nest Beer: Casked Pale and Sorachi Gold BBBRALE—IV:Casked Pale, YSFA—JLE
| was able to try both of the offerings from Hitachino Nest, BEBAALDSWmMEN TUTE 2 BO C—IL.Casked PaleOAleHAEU
and while | expected and received a quality beer from the DRRLEOIED. YIFA—IV BlBaEDs ERe e. TOE ITER ENTO
Casked Pale, the Sorachi Gold was the surprise of the af-
ternoon. Sorachi Ace hops are a variety developed in Japan BYIFI-AkyTldyt K OC )|VRBACHEChLltE FSE CDHE V
by Sapporo, but one that | haven’t cared for in the past. My HEBLETEMSRD Oe. TORY HlSLROF/ IDEGEMRDHSLEVS1X
general bias against Sorachi hops has been that they add an TRB ETEAED. GFERATFFE AY—I V EFC AEENDBALOAROBVUDOE
earthy, mushroomy taste and aroma, but in the Gold, that was DICREDSN, STICIEODDEINIFELEYORVURPTFIAZAENRRLYE—ble
replaced with pleasant earthen wood notes, with just a touch HEED DCU.
of vanilla and lemon.
SB BRE—IV:Not So Mild Ale
Shiga Kogen Beer: Not So Mild Ale
Well-balanced despite the name, this one would make R-SYACERUTNAGVAEEZ BOREM N B, SSER EE CEADR
a nice session beer to have at any given pub on any given TENT RECT 4 TA REDITHEKDREED WI—UIb ,
weeknight.
Honorable mentions: August Beer’s Toshi’s IPA, Harvest EMU CRALPOREI-FAIC :—)VIOToVshi 's IPA. /\—-FrAK-L-YO
Moon's T.S.T, Swanlake Beer’s Real Porter, Yaho Brewing’s TST. ADYELIIE-IVOUPIVR-B—, VYR—-TDIV—-TVFORRISYIV
Tokyo Black Real Ale, Brewdog’s 5 AM Saint PIVI—Ib, FUA—FYFOS AM Saint
While there certainly was a lot of good beer, there were a
few surprisingly sub-standard (and worse) drafts as well. The
general level of craft beer and real ale in Japan has made FARLYC— ILA eK EAHSEC FRU FOE-XIKO PVHA OUED S
WorLbD BEER Cup ROUNDUP
This past April, the brewers association based in Boul- KHBIODSENR—-/VA—(cABDHSE—/VMBDERSTB4
der, Colorado (USA) hosted its fourth World Beer Cup. The EID—-IVREPT AYP RE O4A CHEEN , HARD 5B642 0 E—) DB
competition once again highlighted the diversity and quality of EPADBM, WOAFAV—ICDONT Gat3330EO0 E—)DALY bY
this most social of drinks, with 642 breweries from around the
world entering 3330 beers in 90 categories. There were also —Lic. BEIS260HDS51799 OBB SDE.
179 judges from 26 different countries deciding which beers AAD St MetpySnl, HCSABONT—KRAIV—-1Y71S39
would win the prestigious medals. DAFIAV—-CHBESEITSEWSIRE ANY IVT 4 E—)VEBPIC
Japan had a big showing in Baird Brewing, which took TAYKU—A—IVDAMEBPI—ILI,PAVAVABAIVPYIN—-FA
home golds in three categories: Specialty Beer (Country Girl —BBFY CBD A— 1. NIVE—* FSV AAZSIAVEIR VCLT—Y
Kabocha Ale), American-Style Amber Lager (Numazu Lager),
and Belgian-and-French Style Ale (Saison Sayuri). Coedo fol- VEMUIDESBS SEL. ILFE-V1E Ee¢HoYKIA L
lowed Baird with a silver in the Specialty Beer category for its PALAv/RVF4 IE—)DVEBPAS CRRBSY SE SLRAE A or
Coedo Beniaka (made with red sweet potatoes). Fujizakara’s SARyK 7I:ORE— F7 C—) ABP CHB ZS LE(AE-FEIV
Kogen Beer Rauch Boch also won a bronze in the Smoked hlcCd DAEBUITIYS E HR)
Beer category (see last month’s issue about smoked malts).
Some of the results were not surprising to many observers. SED41Aa ENAE S SE, BB Cle HESVCE BEAL
American breweries had by far the most impressive results, THUADPNEUVBBMCAY bY OMB. RY ENI DE ld PAE
owing in large part to the thriving craft beer culture there. Ger- iF) oe) ee ane eee ZOHO
many and Belgium cleaned up in the German and Belgium- PECILL XKO D FEAADSNT.E <<R ODAMEEBIF SL, EO
Style beer categories, with some exceptions. Beyond Baird
winning in one of those categories, gold went to New Norcia’s ONIVE-AA4IVI—IVEBPICA ADU a—-/-YIP Oly
Abbey Ale, from Australia, in the Other Belgian-Style Ale cat- E-L—)|LIDBRBRSR PLY ASTIVA—F794—b LIEB
egory. VuDu of Birrificio Italiano won gold in the German-Style lk4 BUT OIO—Bu-IDBRBERBE, (FVUAAZZTIVTYI VE L—
Dark Wheat Ale category. Similarly, Cerveceria Minerva in JUEBPClI AF YD LIVA UPS AIV OP REPOS AID IP A—
Mexico won the gold for its Minerva Pale Ale in the English- JVI—|VIDBBESB RAST ABA IVEIAF—EBCP7I XU
style Mild Ale category and Morgan Street Brewery’s Golden
Pilsner (USA) in the Bohemian-style Pilsner category beat out DEIAVAU— hRMOlAI—VF VYE IVAF—-IPABFIIO
two Czech breweries. 2OOBBEMEMA CERES RBLETLEEMSSLOLBAGHRIEO
Some other interesting notables, if only because they chal- TED ClEEWTEASD
lenge our notion of regions where beer is traditionally brewed, ZOth, BAGEOC—)V CHAD DEO VEVIVTRABOA
include Lithuanian brewery UAB “Kalnapilio Tauro grupe” win-
ning a gold in Specialty Honey Beer and a silver in German- IVF EUA 29D TZIby NBEO E—IVRAN¥I YVT 4 NS
Style Heller Bock/Mailbock. Singapore Brewer, Asia Pacific C—)DEBPS CEE. RLY ARTI NS — RY A/A1 VARY DEBE CSB
Breweries, won a gold for their Tiger Crystal in the Austral- BESBLECER YYAK—-IVIOT IBNYI D4E IMT TIV I
asian, Latin American or Tropical-Style Light Lager Catergory, —OIA4H-PUAZIVIBFOCAIVARTIV:I4 FGBABP CE
and another gold for their Tiger Beer in the International-Style
Lager. A final brewery that international beer drinkers should Be ARO S7H-E-IVIDTYA—-tFvat IAT IVIGA—B
definitely follow (in my opinion, having visited several times) is PFOCHEBSSELTORTERERRIPSNS. TLCREIC, E—IVH
Nerrebro Brygus, in Copenhagen, Denmark, which won gold ER SBIEFIYIOUDFC YTN RLO —-F-ARYI\-FYOIS7
in the American-Style Imperial Stout and Barley Wine-Style Re RIV YAD-AJEWBOESM . REMEDRRCT OETERHS
Ale categories. DD. TTOME—-JWIESHOAYN4T V ay COP AUAVASTIVS
YVRUPWARIEBRIEN-L IF YAR4 IVIVBP )CR EE
BZRBLTWCTHHICHIBLSU .
great strides in recent years, but clearly still has room for im- BR, AROMWE—I) VP IVI-) VO MAIGCELLETEA THEEFT D, 9
provement. EB DERRVBL TEO TRELYE—BWE S.
Let’s all raise a pint to real ale, and the labor of the brewers YP IVI—IbIcaeR! SLTUPIVI—IVIEV (CRRRU HIA CTHOSA LE
who make it all possible. @UATS ChoiRlLELES!
Please check the next issue (Summer) for part 2: coverage
of the other breweries and beers not listed here! RE (BS) OW RsdB/\—b 2:45 DUANMCBRMLENEDs fete —)L x
—A—E|sD ORMMZEERL—AIC !
|
| WREEIS7 KE-WERBLTVES
| We are supporters of craft beer.
WE ARE A GROUP OF BEER LOVERS THAT
HOSTS EVENTS AND PARTICIPATES IN
A VARIETY OF BEER-RELATED ACTIVITIES,
INCLUDING EDUCATIONAL TASTINGS
AND SUPPORT ENDEAVORS.
HheE— VaR Good Beer Club”
7O aR
fi LOSE ! ne ggg Sathophic eee eons
TBEP IG?
a fa.= ) ifce a)
CRAFT ON DRAUGHT:
C—IWBEBADIEDOD
70 WORLD BEERS. 322-5 74HK
ENOUGH FOR YOU? A CFOOMRM UBENEIRT YL OVGERROS UP \Dy NBPSOOReAE —|- LEReTSse
Pub hours: 17:00~23:30, Closed Sun
Tokyo, Sumida-ku, Ryogoku 2-18-7 | WWW.japancraftbeersupport.jp
03-3633-2120 bWWrWe.w @ggooooddbbeeeerrcclluub.b . orogr g Resenaren nn e
PES& TOYSOTER S Ingredients
“4 cups fresh basil leaves
HE * 1/2 cup Olive oil
* 1/3 cup pine nuts
* 2 garlic cloves
<A> * 1/4 cup freshly grated Parmesan cheese
INDIV(E) AAYT * 1/4 cup freshly grated pecorino Sardo or Parmesan cheese
AU-PATID 12AYT * 1 teaspoon coarse kosher salt
BOR 1/3Av7 Preparation
(cAle< 26
Combine first 4 ingredients in blender. Blend until paste
<B> forms. Add cheeses and salt; blend until smooth. Transfer to
small bowl. (Can be made 1 day ahead. Top with 1/2 inch
FUBZLEINVAFYF—-A 1/44tAvT olive oil. Chill.) Put a small spoonful on your raw oysters and
FUBSLENIV—S IVE (Kfeld/ VAP YF—-A) 1/4AYT slurp it down!
MR VEC 1A
1, <A>OMBZSAT—ICDIFSoN—-AbKICESE CES.
2. <B>OMBEN—ZAbICHMA BSDICE SE CHEADES,
3. PHENO BCBS. (SALEDUO 1 BBIICHESELLELCHET.
RA 1 cmléEAV—11I) PCAB. PRE CAPLT CIEE)
4, WIREDoENA be ERED LICOE. TF OTALEMN!