WEEK 241--Essentials to Beer Fest Enjoyment

 

End of October will see Beijing hosting for the very first time Asia version of the Copenhagen based craft beer event MBCC- with the likes of Hill Farmstead, Pulpit Rock & 3Fonteinen appearing in the initial list with 30 plus other breweries--this is no doubt 1 event to look out for especially for those living in Asia

十月底北京将首次举办丹麦啤酒庆典（MBCC）亚洲精简版活动，至今已公布参与酿坊阵容中引人瞩目的有美国顶尖酿坊Hill Farmstead， 黑啤高手酿坊Pulpit Rock， 比利时天然发酵酸啤中不可或缺的酿坊3Fonteinen以及其他30多家来自欧美亚洲太平洋等地不同酿坊。

还没去过类似规模活动的新朋友问起北京这次活动是不是值得一去，去的话有什么需要注意的，还有就是北京和哥本哈根原版活动的区别有哪些之类的，实际上每次活动都会有不同处但也有一些类似经验可以分享， 以下是一些个人意见，是不是有所助益，各自消化，没有绝对。

A newbie was curious and asked a few questions about the up coming event including what might be the differences between the 1 in Copenhagen and the small scale Asia edition--here's a few observations from previous trips to Copenhagen and the maiden Asia edition in Tokyo(MBCT2018)-digest as you would-could be useful or otherwise.

Arrive Earlier

The fest itself is usually or always being held on Friday & Saturday--and few days prior to the fest--in Copenhagen there will be a whole week( or 8-9days) of various tap takeover/ first release / meet the brewers/ beer food pairing events going on at selected bars/ bottle shop/ restaurants--in another word for that MBCC week the city of Copenhagen is essentially turned into craft beer(and some mead too) heaven.

While it's not expected the same would be happening here in Asia albeit on a lesser/smaller scale--it's always good to arrive earlier in another city to get some feel-acclimatize if you will-with the place-food/drinking water logistic and so on-hit the local bars-even better if there's pre-organized events by fest participating breweries.

1）早几天到

MBCC啤酒庆典一般都是星期五和星期六两天各有早午场两个场次，两天共有四个不同场次，而在周五周六两天庆典活会场动之前的五六天前城里参与啤酒庆典活动的专卖吧/瓶子店/特定餐厅等等都会有各自不同的占领啤酒泵（Tap Takeover）或特邀酿坊首卖会等活动，意思是在周末正式会场活动开始之前，整个星期都有已安排好等待啤迷前来的不同酿坊活动。

稍微不同于哥本哈根，北京这次啤酒庆典活动周五一个场次，周六有早午场次，一共三个场次，相对来说是比哥本哈根少了一个场次。至于配合周末正式会场活动之前有什么地方会有什么酿坊的各自不同活动则至今仍未有公开讯息，一般来说会有的所以稍后多留意官方活网页公告就可以得知有什么， 就算万一只有周五和周六两天会场活动的话，对住亚洲啤迷来说也很不错了，三个场次可以品尝到的不同酿坊作品有很多是亚洲正式进口商市场仍没有或不会有的酿坊作品。

虽说住亚洲的话北京不会有欧亚那种六七个小时的时差问题，不过早一两天到的话，吃吃北京烤鸭养养神适应一下北京水土後再去开喝也是不错的。

 

Stay Vigilant

Nope--not meaning to say "watch your back" or anything like that--just a playful way of saying going to a big beer fest at times can be like going on a mission or even "work" like--in Copenhagen for examples--if you arrive on a Sunday--and waiting to attend fest on FRI/SAT--thats a whole week of daily drinking--with pre-fest events coming left right center( 3-4 events a day -minimum 2 to choose from)--that's a lot of beer(mead) to handle--hence it's absolutely important to keep in good condition through out the whole week--make sure to rest well/eat proper meals--and NEVER drink empty stomach--personally this is the sure formula to go face down--unless you have super natural ability to handle alcohol or something like that--otherwise==no matter if you are of small body frame or huge one--drinking empty stomach is a sure way for unpleasant experience of drunkenness--and the bad way to stop you craft drinking pleasure for the next day at least.

2）保持状态

这样说可能会被认为是在“嗮命”， 不过之前实际去到哥本哈根啤酒庆典而且是连续七八天都在跑专卖吧/瓶子店，以及两天四个场次的会场活动後的每一次感受是这其实跟在“工作”或“做任务”的情况不无相似之处，是需要保持状态体力和自律专注的，其中最重要的是睡眠要足够，更要确保每次开喝前已吃饱，个人一直强调的是，不管体型大小，除非天赋异禀或有特异功能，空腹喝酒是大忌，会让人很快享受不了美酒佳肴或直接趴下，换句话说，这会是个让人接下来喝不了更多好酒也让自己难受的事，一定要避免发生。

Drink less Taste more

Conservative estimation --say each brewery woujld pour 2 different beers per session in Beijing--with about 40 participating breweries--that 80 different styles of beer each session--meaning you have 4 hours to drink all that--bearing in mind 2 each brewery is only very conservative assumption becuase in truth majority if not all will have more than 2 to pour--and those would surely include high ABV ones like Big Stout- Barley Wine- Triple IPA-as well Mead-so managing how fast or slow you drink--as well how much volume wise is something to consider--indeed the taster glass for fest is relatively small--and usually brewer/helpers would not pour a full glass--with so many to drink from--perhaps drink less( in volume) taste more( various breweris/various styles) is a way to make the experience enjoyable.

Another thing is --while everyone would have 1 or more personal favourite beer styles to enjoy--it would be slightly wasteful to just focus on 1 or 2 beer styles when there are many other styles to sample from--going out of the comfort zone during a fest of this level is not going to hurt--you might just find something unfamiliar with but tasty and enjoyable.

3）喝少尝多

北京这次啤酒庆典，至今已知的是会有40家酿坊参与，以最保守每家每场次提供两款不同作品估算（当然不会只有两款），意味着每个场次啤迷们都有机会喝上不少过80款不同类型风格的啤酒，这其中不乏高酒精度作品如黑啤(stout)，大麦酒(barley wine)，三倍印度淡啤(triple ipa)，或是蜜酒（mead）等等，在特定时间内（4个小时）要喝数量不少的作品，虽说庆典杯子本身是小容量，一般来说领酒时酿酒师或工作人员也不会倒满，但累计喝下来还是需要注意个人酒精承受能力，建议喝少尝多，意思是一小杯可以跟同行朋友或是周边陌生人分着喝，这样比较可以做到品尝更多不同作品但相对来说摄取量比较少的喝法。

另外就是，个人接受度比较高的话，可以换着不同类型风格啤酒作品喝，避免独沽一味，毕竟这样的啤酒庆典就是各式不同类型风格作品都有，欢迎大家开放心态尽量尝试自己最熟悉最喜欢类型风格以外的其他作品风味。

WEEK 240--make craft beer easier to understand

 

craft beer has became more widely known in the last 10-15 years or so--in many cities across Asia, craft beer is no longer confined to specialized bars or bottle shops but available in some cafes/restaurants as well selected covenience store/supermarket--that said--how to make craft beer easier to understand/less intimidating/ confusing to newbies is still something craft industry/community as a whole need to work on.

过去十多年来craft beer在亚洲不再局限在专卖吧/瓶子店，亚洲不少城市可以在咖啡馆/餐厅/特定便利店/超市看到/买到--不过，怎么让新朋友更容易理解/减少开始接触时的困惑 疑问/甚至误解都是业者以至整个craft beer社区需要努力的方向。

近期和香港啤迷朋友WARREN YU聊聊，听听他自酿课程导师/瓶子店/专卖吧/酿坊/啤酒裁判等等不同业者经历的观点 ：- 

Met Warren at HKBrewcraft some years ago and more recently at a SheungWan craft beer bar--here's a chat to get his thoughts on the topic of getting  messages through first liners to newbies in view of his experiences of operating bottle shop/ home brew classes/ craft beer bar/ BJCP beer judge/ brewery....

*English written by Warren/ Mandarin transcript by me.

1) what might be some effective ways of introducing craft beer to newbies/first timers from craft community point of view?

To the industries: Let’s keep things straightforward and ditch the fancy terminology. Discuss flavor profiles and balance in a straightforward and relatable manner. 

To the customers: Let’s keep an open mind and be ready to rethink some of the misleading marketing that you might have encountered in mainstream beer advertisements.

1）craft beer社区观点来说，什么是对新人比较有效的推介方式？

业者要摈弃华丽辞藻，简单直白更有助新人理解，讲述啤酒风味时可以（站在新人角度）尽量说得浅白易懂。

新人们要保持开放接受心态，重新审视之前受到的大厂啤酒营销策略/广告宣传影响。

2) what might be some  obstacles faced by craft community in attracting more people to try out craft beer- here in Asia?

1.Too many middle-aged men are trying to give their opinions, like what we are doing now. Does not only apply to Asia 

2.Excessive use of local ingredients without mastering the basic beer style.

3.Using TIPA or Imperial Stout in a drinking game.

WEEK 239--Sour Beer made simple

"beer is sour?"--that's a rather novel concept to many newbies-- some who only had MACRO LAGER before would have thought this is beer gone bad OR would be concerned about the puckering/one dimensional sourness of a sour beer.

刚接触craft beer新人对啤酒可以是酸的概念觉得陌生，也担心会只酸没其他风味的顾虑，对很多新人来说酸味啤酒是之前不知道的全新概念。

 实际上酸味啤酒的分布相对广阔，几个以酸为风味主轴啤酒类型风格之外，酸味啤酒也可以延伸至比如黑啤或印度淡啤等原有风味主轴不是酸的类型。

 酸啤是什么一回事？以下是一些简易概念：-

for those who know--sour beer refer to quite some different beer styles focusing on sour taste/smell either as the main characteristic OR part of the characteristics of a beer--in fact other than a few beer styles which are specifically well known as sour beer styles--other styles not usually associated with sourness like IPA/Stout can also be made into a sour beer if the brewer wishes to. 

here are some simple basics about sour beer:-

1) where does sourness come from?

in simple words--sourness in a beer can be achieved via brewing method--and/or also with adjunts like adding sour fruits/juices....

1）酸从哪里来？

简单说，酸味来源主要通过不同发酵方式，另外就是添加食材比如水果提味而成。

*Brewing method*

1-1) Kettle Sour

A relatively faster and easier to control way of making a sour beer by inoculating sour bacteria such as Lactobacillus into the cooling wort during brewing process. Kettle sour beer might be lacking in depth and layers but adding adjunts is 1 way of making the beer more interesting.

发酵方式

1-1）Kettle Sour

相对来说快捷又可控的酸啤发酵方式，通过添加乳酸菌让冷却麦汁酸化然后煮沸而成，风味以酸爽为主，可能欠缺丰富层次风味变化不过可通过添加食材或桶陈方式提升。

1-2) Mixed Fermentation

Depending on what the brewer wanted--this is about using at least 2 different bacteria/yeast--souring agents such as Lactic acid bacteria as well as Brettanomyces/ Saccharomyces yeast can be used /mixed during different stages of brewing process--which usually take longer time to achieve desired tartness & complexity. This is still very much a controlled process when compared to Spontaneous fermentation beer such as Lambic.

1-2）Mixed Fermentation 

视乎酿酒师要什么，通过添加两种或以上不同酵母，包括乳杆菌，酒香酵母，酿酒酵母等发酵并酸化酿造而成。这也是可控酿造方式，需要较长时间工序让风味层次更丰富。

1-3) Spontaneous Fermentation

While many beer geeks would instantly think of terms like Pajottenland in and around Brussels area as well Lambic--this method is being used by brewers outside of that area including US & more--what is unique about this method is that No yeast is added by brewer--everything is up to the Bacteria existing naturally in the air/surroundings.

Another unique feature of this method is brewing can only be done during Cool/Cold weather period because hot/humid weather would mean BAD bacteria will take over and the beer will go bad.

1-3）Natural / Spontaneous Fermentation 

天然发酵酸啤类型中，比利时天然发酵酸啤（Lambic）备受推崇, 通过让麦芽汁(wort)在冷却槽（coolship)中吸收野生菌自然发酵方式而成，可控性低只能在冷季节酿造，好作品风味层次表现可以是最迷人的类型风格。

Lambic以外，其他类型风格啤酒也能通过自然发酵方式酿造。

*Adding adjunts*

adding fruits with natural sourness is another way of making a beer sour--sounds direct & simple but this also takes consideration and care as well time.

添加食材

增加啤酒风味，包括酸味表现是可通过添加食材比如不同水果（酸樱桃，柠檬，橘子等等）浸泡/桶陈而成，是看似直接但也讲究时间工序的一关。

 

2) What the beer styles available?

2-1) Berliner Weisse

If German weisse beer is malty and sweet with banana/clove flavours--this is the less malty/ligher sour weisse beer.

2）有什么类型风格选择？

2-1）Berliner Weisse

柏林小麦啤酒是德式麦芽啤酒基础上变化而来，和甘甜爽口带麦香味的Weissbier 截然不同，是酸味轻型麦芽啤酒。

 

2-2) Gose

also originated from Germany--traditional style Gose are known for sour/salty/coriander flavours though the modern ones can be rather different nowadays.

2-2）Gose

也是源自德国的咸味酸啤，传统作品典型风味是酸中有盐味和香菜/芫荽味道气息，发展至今世界不同角落酿坊有各自不同诠释/呈现方式。

2-3) American Wild Ale

While the term American Sour can be any sour styles made in US--here we are refering specifically to Wild Ale--which invloved spontaneous  fermentation sour beer styles--while Spontaneous style beer can be similar in brewing method to the ones in Belgium--geographical differences would mean the US wild ale is a category of its own.

2-3）American Wild Ale

美式酸啤(American Sour)可以是个统称，意思是包含好多个不同啤酒类型风格，这里只说美式自然发酵酸啤，酿造方式或许和比利时Lambic有非常相似之处，地理位置和风土区别让美式天然发酵酸啤自成一格。

2-4) Pastry Sour

Widely popular since some years ago--this is an interesting style--while it has the word sour--depending on how it's made--many a time Pastry Sour is known to be either sweet sour or outright sweet--not always sour while looking like a fruit punch / milk shake.

2-4）Pastry Sour

近些年风行的甜品类型果泥酸啤 加入大量水果让酒体浓郁如奶昔著称，虽是酸啤类型但不同酿坊有不少甜味或酸甜风味类型作品

2-5) Flanders Red & Oude Bruin

1 in Red another in Brown--these are 2 traditional sour beer styles from Belgium--Flanders Red are more pronounced with sourness from fruits like sour cherries/plum/berries and so on--while Oude Bruin is usually more malty with lesser sour tone.

2-5）Flanders Red 和 Oude Bruin

比利时两大传统酸啤，前者酒色带红，后者棕色。风味表现Flanders Red以水果比如樱桃李子莓果等酸味为主，Oude Bruin则带有较明显麦芽底蕴，酸味表现相对来说较低。

2-6) Lambic

This is 1 style which is always looking up to the sky for when to brew as Spontaneous fermentation using bacteria from the air means only can be done during Cool/Cold weather period. 

Funky note is 1 big feature of this beer(smelling good or otherwise can be no middle ground).

Beer styles wise the 3 main ones are Oude Gueuze( no adjuncts only blend of different years lambic), Framboos( with Raspberry) & Kriek( with sour cherries)--of course there are also other variants with different fruits/adjuncts.

2-6）Lambic

比利时天然发酵啤酒是“看天”而酿的类型作品，因为要靠空气中野生菌发酵所以只能在天冷季节酿，意味着一年中酿酒时间非常有限，野生菌带出独特霉味（是香或臭不同人不同答案）是风味表现一大特点，主要分原酒混合版（Oude Gueuze) ,覆盆子版本（Framboos) 和 酸樱桃(Kriek)版本三大分支。

Above are some are the more commonly known/seen sour beer styles--but sour beer can exists in literally any other beer styles too if the brewer so wishes.

In truth--a well made sour beer will not be only about puckering sourness--it shall be layered with depth and displaying more flavours/nuances than just monotonous sourness.

以上是主要酸啤类型风格，但酸啤范围并不只限于上述，只要酿酒师想，农场风格啤酒，黑啤，印度淡啤等等都能以酸味为主。

至于酸啤是不是只能一酸到底没变化，答案是酿得好的作品会有不同层次风味表现，不会只是单调酸。

WEEK 238--IPA Gone Fruit Juice Like---Yes or No

 

For craft beer drinkers who started some 10 years or more before NEIPA/Hazy IPA came along & changed the landscape of traditional IPA scene with it's juicy/fruity/at times fruit punch like hops bomb-there were this curiosity as to whether newbies who started say some 5-6-7 years ago would know that IPA wasn't like this before.

有个不是笑话的情况是，近五六年才开始接触craft beer的新朋友有可能并不知道印度淡啤（IPA) 原本是以啤酒花苦味为风味主轴，相反的以为IPA指的就是近年风行，充满热带水果鲜香酒体厚实浑浊口感甘甜浓郁（甚至是甜腻）的类果汁印度淡啤（Hazy IPA或NE(New England) IPA)就是全貌，对不少人来说知名美国酿坊如Trillium，Tree House，Other Half， Monkish或英国酿坊Cloud Water就是IPA代名词。

同样是印度淡啤，然而传统印度淡啤(Traditional IPA 或只就是IPA)和类果汁印度淡啤的风味表现可说是截然不同的层次，最简单说法是传统印度淡啤以啤酒花苦味（比如柑橘，松树，青草等）为主导，而类果汁印度淡啤则是以充沛特出的热带水果和柑橘风味带出啤酒花鲜香甜苦为主轴。

In short--old school/traditional IPA is the "bitter" half of the scene with focus on getting more piney/grassy/earthy/citrusy flavours out of the beer--NEIPA/Hazy IPA while still focus on all of those flavours--the biggest difference is they tend to be much more juicy/ fruit juics like-- at times even leaning towards the sweet side rather than hops bitterness.

Though there at times some confusion by newbies pertaining to how thick/juicy/cloudy/milk shake like certain NEIPA/Hazy IPA would look--not to be confused with PASTRY SOUR which may at times look very much similar--there is no fruits added in an IPA( unless the brewer stated so)--all those hazy/cloudy appearance were the "magic" work of hops/malts(grains such as oats/wheat) as well yeast depending on what varieties used by the brewers.

实际上单只观察酒体颜色等外观元素就能清楚看出两者之间区别，传统印度淡啤无论颜色或酒体厚薄度都更接近一般认知中的啤酒颜色，无论比较薄身或厚实都是看得透的深浅金黄色。而类果汁印度淡啤外观则是很多时候看起来比较像现打果汁或水果奶昔，无论酒体或颜色都显得更加浓郁混沌，可以说一定程度上颠覆了对啤酒外观的一般印象。

虽然两者之间无论酒体颜色厚薄程度以至风味口感表现都大相径庭，不过有一点是一致的，那就是传统印度淡啤和类果汁印度淡啤都是通过使用不同啤酒花特质风味以及有区别的酿造手法方式创造出差异，所以觉得类果汁印度淡啤是不是加入水果所以才那么充满果汁感的看法只是错觉。

The rise of NEIPA/Hazy IPA was sweeping some years ago--to say that it has somehow became the main stream IPA choice for many is not far from truth though those who started with traditional IPA might beg to differ.

Here in Asia-- going back to the 2010--what was mostly available in the market then were IPA from names like Ballast Point, Bells, Dechuttes, Dogfishhead, Lagunitas, Sierra Nevada, Stone...While the iconic Heady Topper & Pliny The Elder were and still are the accepted bench-mark IPA--due to inavailability via official distribution channel here in Asia--those 2 were onlu accesible via geeks own source of import/beer mail so naturally not widely available.

对比较早期就开始喝IPA的啤迷来说，类果汁印度淡啤的崛起是个让一些人觉得有惊喜，但另一些人觉得让原版变得面目全非的颠覆性改造所以不喜欢的冒现。远的不说，从2010年代开始来说，能在亚洲不同城市找到的知名美国印度淡啤酿坊包括Ballast Point，Bell's，Dogfish Head，Lagunitas，Sierra Nevada，Stone 等等。 当然说到美式IPA就不能不提起公认的经典酿坊Russian River的Pilny the Elder（以及限量版Younger)，还有The Alchemist酿坊的Heady Topper和Focal Banger，不过由于在亚洲基本无法在正式进口市场找到这两家作品所以并不普及。

有趣的是，不少美国酿酒师意见认为类果汁印度淡啤起源自早期的Heady Topper，虽然无论酒体颜色或厚度浑浊度都不是现今不少类果汁印度淡啤作品的模样，但在当时被认为是风味表现非常有别于传统印度淡啤，是更能表现啤酒花柑橘和热带水果鲜香甘苦风味的作品，实际上至今也被公认为认识印度淡啤顶级作品风味表现必喝典范作品之一。

To a certain extent--the emergence of NEIPA/Hazy IPA has opened up another path for newbies to sample IPA with relative ease as comapred to starting with bitterness forward traditional ones--the fruity/juicy/even sweet at times flavours is an easier entry point so to speak for newbies who are trying IPA for the first time. While some who still think NEIPA/Hazy IPA is NOT IPA and reluctant to drink or despise emmm---I guess there is no right or wrong--on the contrary that's the interesting part of craft beer and why we love it --varieties of choices--one will surely find one or more beer styles to his.her liking.

类果汁印度淡啤的出现非常大程度上改变了IPA是苦味啤酒风格代表的既有印象，酿酒师使用特定酵母或不同谷物如小麦或燕麦以让酒体浑浊浓郁，并通过比如二次投放啤酒花（Dry Hopping）大幅度提升热带水果鲜香带甜和柑橘风味表现的方式让传统印度淡啤那种有时候让新朋友误以为在喝苦茶的感受变成像是喝甜味带甘苦啤酒花果汁那样易喝，可说是让喝不了苦味为主轴啤酒的新朋友们打开了另一道可以尝试接受IPA啤酒花风味的通道，不过对喜欢传统印度淡啤纯粹苦味风味啤迷们来说，类果汁变奏只会是不受待见的旁支，而这也是craft beer有趣之处，众多不同类型风味啤酒任选，没有对错只有爱不爱。

WEEK 237--casual chat with Neil--Tokyo craft beer over the years( Part2/2)

 

Second & final part of a recent chat with Neil- the man visting & writting about Tokyo craft beer places via Tokyo Beer Drinker blog( turned website) since 2012.

继续和Neil的聊天记：-

6) What are some of your observations on imported craft beer scene in Japan over the years?
To be honest, it’s not something I pay a lot of attention to. I am a big Belgian beer fan, but I don’t drink that much Belgian beer in Japan as somehow it jut doesn’t feel as much fun. Of course, sometimes it’s a nice luxury, particularly if my football team has just smashed a local rival and we have an Orval to celebrate. The import scene is dominated by US beer and there are some great places to drink imports in Japan but I don’t go to them so often. I think a lot of people get caught up in the mindset that because it’s imported it must mean it’s delicious. In the course of my time living here there have been plenty of British breweries that have been imported that I would never have drunk in the UK. I think given that there is a lot of competition for imports now, the care people take when importing has improved. Long gone are the days when one unnamed importer’s motto was ‘I want this beer to be the most expensive beer in Japan’ and didn’t bother about bringing it over in a refrigerated container. The only concern was selling it at a high price. Perhaps not a shock they don’t import anymore!

6）这些年来对日本进口啤酒市场状况有什么样的观察？

虽然个人是比利时啤酒的拥趸但坦白说并不关注日本进口啤酒，也很少在日本喝比利时啤酒。进口市场最多的是美国酿坊作品，有不少人觉得既然是进口啤酒那就一定很好喝，实际上这些年来不少进口的英国酿坊啤酒是我在英国期间不会找来喝的。

总的来说近年日本进口啤酒情况比起最初大有改善，至少不会再出现像以前有一家进口商是以卖“全日本最贵啤酒” 为唯一目标而连啤酒需要冷链进口最基本需求都不懂。

7) Is there any particular overseas breweries which you wish available in Japan?

I think the import market is pretty full already so not sure there would be any room for any new breweries. And as I mentioned above pricing is becoming an issue recently so even if I thought about what brewery’s beers I’d love to be able to drink more, it’s unlikely that I’d be able to afford them.

7）有期待什么外国酿坊作品能出现在日本市场的？

感觉现在市场上进口啤酒已呈饱和状态，价格也开始变成一个难题，就算有个人想喝的价格也可能让情况变得无以为继。

8) What might be the Japanese breweries which you would recommend to those new to the local scene?

I guess it depends on what you’re looking for. Shiga Kogen and Minoh are well established breweries with solid reputations who combine their standard beers with some interesting and more experimental beers. I think they are always pretty consistent. When it comes to less well known breweries, I drink a lot of TK Brewing and wish I could drink more 2nd Story beers. I’m sure I’m forgetting some important names here, but those are the ones that are jumping out to me right now.
There are a few breweries who people love who seem to pretty much just make hazy IPAs and sell them for ridiculous prices. I won’t mention their names as they don’t need any more publicity and I’m sure most people know who I’m talking about anyway. But needless to say, as far as I’m concerned, don’t believe the hype!

8）对不熟悉日本市场新朋友有推荐的在地酿坊吗？

主要看想要找什么类型风格作品，志贺高原（Shiga Kogen/长野）和箕面(Minoh/大阪）是作品水准很稳定的两家早期成立酿坊，常态款之外也有些实验性作品。此外，个人喝过不少TK Brewing（川崎）作品，也希望能喝到更多2nd Story（德岛）啤酒，这些都是即时想到的几家，感觉肯定还有遗漏的。

日本酿坊中有几家是似乎都只在做类果汁印度淡啤 (Hazy IPA) 的，很受市场追捧，不过个人感觉有过誉和价位过高之嫌。

9) Is craft beer something easy to approach or one do need some study/ research to get closer to?

I think it would be a sad thing if you needed to study before drinking a beer so I’d say just jump right in. After all, reading about beer is a bit like dancing to a sculpture in that you might not be appreciating it in the way it was intended. And also there’s no need to study because in most bars there’s always someone ready to tell you how much they know about beer whether you asked them or not.

9）craft beer是平易近人还是需要做些功课才能接近？

如果喝啤酒需要先做功课的话那会有点让人伤感，直接开喝就是了，只是阅读不能让味蕾真正体会啤酒风味表现，况且有时在酒吧/瓶子店无论是不是提问总会遇到热情想要自动“倾力教学”的啤迷。

10) What would you say to those very new or trying craft beer for the first time?

Try as many different beers and styles as you can and make up your own mind about what you like. There are no right or wrong answers. Some beers which I think are horrible are loved by other people. No-one’s opinion is correct as it’s all subjective and a matter of taste. In Japan many people like to follow the buzz and drink things and go to places that are getting publicity. If this is interesting to you, go ahead and follow too. But at the same time, if you prefer going to somewhere that fashionable people don’t go to and drink something that has been available for years, you should do that.

10）对刚接触craft beer新人有什么要说的？

尽量多尝试不同类型风格後就能找到合适自己口味的啤酒，实际上没有对错，比如个人觉得糟糕的别人可能很喜欢，都是个人口味决定所以没有绝对。在日本不少人喜欢跟随风潮和社交媒体热度而去特定的“潮牌”酒吧，不过也有人反其道而行去存在已久不是潮流关注点的酒吧。

11) To those who think craft beer is no different from Macro ?

Clearly they’re wrong. Craft Beer is a lot more expensive! Hehe. I think people from both sides of the argument would both say that their preferred type of beer is more delicious / more skillfully made but I don’t think you can definitively say that about either macro or craft beer. For me the use of the phrase ‘Craft Beer’ is an important issue. I don’t think macro brewers should be allowed to use it as there is more to Craft Beer than the product being ‘crafted’. I don’t want to drink macro beer because I think it is important to support small businesses in these days where a few huge companies are dominating many aspects of our lives. I would never say that every craft beer will taste better than every macro beer because clearly that’s not going to be true. But I will say that if a craft beer is available I would probably drink it over a macro because I don’t think the macros need my support or business.

11） 对那些觉得craft beer和大厂啤酒没区别的人有什么说？

这看法肯定是错的，因为craft beer要贵得多！两者之间可能会各说各话觉得自己喝的比较对味。

个人觉得craft beer名称/定义是很重要的，大厂啤酒公司不应该被允许使用因为并不符合craft定义要求。个人不会选择喝大厂啤酒是觉得更应该支持小型酿坊/小生意，虽然并不是所有craft beer就一定更好喝但只要有得选就一定会喝 craft beer因为大厂不需要我的生意。

12) craft beer is still a business hence it's inevitable bars or bottle shop might ceased to exist, is there any particular ones which you are fond of (or otherwise)which no longer there?

I’ve just had a look through eight pages of places on my website that are now closed and to be honest, I don’t think that there’s anything in the list that makes me particularly sad that it’s gone. Like you said, it’s a business so it’s no surprise that places come and go. But it is sad when you consider that many closed places represent someone’s dream having gone up in smoke. I think in the past it was more significant as we didn’t have as much choice. But now you could probably drink in a different craft beer bar in Tokyo every day of the year without having to repeat. Maybe I’m lucky in that none of my real favourites have closed yet, but I’m sure it’s only a matter of time.

12）craft beer也是一门生意，酿坊或酒吧会有来去，有没有哪家已结业店家是让人遗憾或怀念的？

刚看过8页已闭店的酒吧/品饮室，并没有特别让人觉得遗憾的，就像你说的，生意有来有去，不过如果一家店代表的是某人的理想破灭那就有点伤感。在以前酒吧瓶子店品饮室不多的年代一家店的结业会显得举足轻重，不过如今东京及周边酒吧多到可能换着喝一年都不必重复。或许是幸运的至今个人关注/喜欢的店家都在运行中，但也不知道是不是可以一直存在或是说不准哪一天就突然结业了。