When the opportunity to study whiskey and beer pairings last year presented itself, I didn’t hesitate to seize the moment. It was particularly enjoyable research (actually still ongoing!) and also a stimulating lesson for the taste buds. Perhaps you are like me, with a palate more attuned to beer. During the week, it’s probably more…
Baird Beer’s Bashamichi Taproom and the Japan Beer Times are hosting a special event this weekend to celebrate the release of three special beers: Ivanhoe Pale Ale, Gargoyle Pale Ale, and Dual Hop Session Red Ale. The first two beers are single-hopped with two rare hop varieties from California (Ivanhoe and Gargoyle), but use the…
by Brian Kowalczyk Both craft beer and fine whiskey share an origin in malt. More likely than not, fans of one are fans of the other. The grains grew up together, went to the same maltster, and then parted ways. Of late, reuniting the long lost brothers has become increasingly popular. Recently I attended an…
The powder is falling, the beer is calling. Recreational winter sports followed by beer with friends is a special treat of the season. Unfortunately, there aren’t so many winter resort businesses in Japan that offer a good selection for craft beer enthusiasts. One came to our attention recently, however, that is definitely worth highlighting: Tap…
by Brian Kowalczyk When Goose Island brewed up its very first batch of Bourbon County Brand Stout and aged it in six barrels in 1992 they couldn’t have predicted the craze that barrel-aging would become in the last decade. Now with one of the largest barrel-aging programs in the U.S., it’s clear that they still…
