Passport Japan

The craft beer movement has indeed spread to Japan…

 

By Jason Hunt

 

As in most countries, it is light, pale lagers which dominate the production and consumption of beer in Japan. Moreover, due to its heavy taxation on beer, even lighter styles of beer-like beverages known as “happoshu” make up a huge part of the market as well. However, the craft beer movement has indeed spread to Japan and has developed a small, but loyal, fan base.

 

As strict as current beer tax laws are in Japan, they used to be even worse. Formerly, a brewery had to produce a minimum of 17,000 barrels of beer a year in order to be a licensed brewery. This meant that it was nearly impossible for a small brewery to launch. But with the growth in popularity of craft beer in the 90’s, Japan eventually relaxed its restrictions, allowing for the growth of smaller breweries.

 

In many ways, the craft beer movement is very much in line with Japanese culture. The value placed on workmanship, craftsmanship, balance, and quality ingredients finds resonance in both the beer world and in Japan at large. Although still just a fraction of the market, the craft beer scene in Japan is a growing one, especially in the bigger cities of Tokyo and Osaka.

 

This coming Monday at our Passport Japan event, we will be showcasing the beers of two of Japan’s most impressive craft breweries. Each of them seek to embody Japanese culture and style in the beers they produce.

 

Baird Beer

 

Baird Beer first began brewing beer on a microscopic scale back in 2000 and has grown to become one of the largest craft breweries in Japan. Operating under the concept that “Balance + Complexity = Character,” Baird’s beers are brewed to exemplify this philosophy.

 

In order to achieve that balance and complexity, Baird is a big believer in the use of traditional techniques and ingredients in brewing. Minimally processed ingredients such as floor-malted barley, whole cone hops, and local soft water form the base for each Baird recipe. Techniques such as dry-hopping and bottle conditioning also help add depth of flavor and richness of texture to the finished product.

 

On Monday, we will be featuring two Baird beers. The first is Kurofune, a rich porter named after the “black ships” which came from America during the 19th century. Dark and roasty, yet medium in body and smooth in its finish, Kurofune is a remarkably drinkable dark beer. The second is the Suruga Bay Imperial IPA. A strong, hop-focused beer that still exemplifies Baird’s focus on balance, Suruga Bay has wonderful hop aromatics imparted by late-addition hops in the brew and two rounds of dry-hopping. The fact that Suruga Bay is unfiltered and bottle-conditioned like all of Baird’s beers means that the beer retains more flavor across the board.

 

Hitachino Nest

 

The Kiuchi Brewery has been around since 1823 as a producer of sake and shochu (a grain-based distilled spirit). In 1996, they launched their Hitachino Nest line of craft beers and were the first Japanese craft beer to be imported into the U.S. Hitachino Nest was named in honor of the village of Kounosu (which means “nest”), where the brewery was founded.

 

Hitachino Nest specializes in reinterpreting traditional beers with distinctive Japanese flair. Many of their beers are based on traditional Western styles, but will use traditional Eastern ingredients, such as rice and ginger, to give it a native twist. The two beers we will be featuring at our Passport Japan both exemplify this theme.

 

The Real Ginger Ale is roughly based off of an amber ale, but with the addition of raw ginger to the brew. The ginger aromatics and flavor are the focus of the beer, but they are well balanced with the spice notes from the hops and the sweetness of the malt. This beer uses hops from both America and Europe, thus adding both citrus and herbal spice aromas to the beer. As one might imagine, this beer is a dynamic food-pairing beer, and works especially well with traditional Japanese fare.

 

The XH is really the gem in the crown of Hitachino Nest’s line. This beer is based off of a Brune (a Belgian strong brown ale), but is then aged in both sake and shochu barrels for added flavor, texture and complexity. One of the most renowned Japanese craft beers, XH celebrates the heritage of the Kiuchi Brewery, uniting the beer, sake, and shochu that it makes into one delicious beverage.

 

 

On Monday, we will be featuring two Baird beers. The first is Kurofune, a rich porter named after the “black ships” which came from America during the 19th century. Dark and roasty, yet medium in body and smooth in its finish, Kurofune is a remarkably drinkable dark beer. The second is the Suruga Bay Imperial IPA. A strong, hop-focused beer that still exemplifies Baird’s focus on balance, Suruga Bay has wonderful hop aromatics imparted by late-addition hops in the brew and two rounds of dry-hopping. The fact that Suruga Bay is unfiltered and bottle-conditioned like all of Baird’s beers means that the beer retains more flavor across the board.

 

Passport Japan

 

Please join us this Monday, October 27 from 5-10pm for a tasting of a full line-up of Japanese craft beers and sakes, including those from Baird Beer and Hitachino Nest.