2017 MOST MEMORABLE LIST by FISH (HK)

Today's list is from Fish Fung, a geek friend from Hong Kong. Fish is from the industry as she manage Tap beer bar at Mongkok, and is a familiar face to many in the craft community in and around HK, a certified BJCP beer judge and certified cicerone beer server, Fish has picked these 8 beers/mead for her 2017 list.（English version is based on her copy in Chinese--not word by word though)

对不少到过香港TAP专卖吧的啤迷朋友来说，阿鱼FISH FUNG是不陌生的名字，身为香港精酿啤酒行业一份子，FISH除了工作上面向CRAFT， 也考上了BJCP 和CICERONE两大啤酒专业认证，以下是她的年度酒单：-(英文为大意翻翻）

2017年度之啤

首先感謝CT Tai 的邀請，有機會寫一個2017年度最深印象的啤酒回顧，過往飲生涯中，都應該試過不少好東西，有時真的需要拍照以便自己可以回看，不然真的很易忘記。

我精選了8個最令我記得或者200分好飲的啤酒，有部份還真的要感謝朋友們無私的分享，才令我這“井底之魚”有機會嘗試。

第一枝 ─ 新加坡的黃金愛爾

Singapore / Brewlander / Hope Summer Ale / 4.5%ABV

Brewlander是新加坡品牌，釀酒廠設於柬埔寨，剛好成立一週年。釀酒師是當地人，他為新加坡悶熱的天氣打造了這啤酒─HOPE Summer Ale (品種屬於黃金愛爾)，其實也蠻適合香港潮濕的天氣，回想那天正值風球前夕，坐左平台外，呷一口爽口清脆的啤酒，十分解鬱。雖然很多啤酒都做到清爽口感，但它還帶來一陣陣麥芽甜香，如微微蜜糖、餅乾，和啤酒花帶出的花香及橘子如橙皮香味，酒體十分乾淨氣泡亦十分足夠，酒精度不算高，算是亞洲區釀得比較好的淡愛爾系列之一。

A Singapore craft brand brewed in Cambodia, a very nice ale for the often hot and humid weather of South East Asia, and suitable for Hong Kong weather too--refreshing, crisp, with hints of honey/biscuit and floral/citrus influences from the hops, one of the better Asia brew around.

第二枝 ─ 酸啤入門

Sweden & Maryland USA / Dugges & Stillwater / Tropic Sunrise / 4.5%ABV

這枝是由瑞典與美國聯手合釀第二隻的酸啤，今次加入了芒果、菠蘿和紅桑子，水果香氣四溢，令其啤酒酸味更加突出，或者有部分飲家仍然不太接受酸啤，但它增添熱帶果風味，口感清脆易入口，尤如喝一樣有汽的雜果汁。在炎炎夏日有這杯美味解渴的酸啤，簡直是消暑良物。

With hints of mango/pineapple and raspberry, fruity and sour, a light and easy drinking one especially during a hot summer day.

第三枝 ─ 來自德州的禮物

Texas USA / Jester King / Colour Five / 7.1%ABV

美國德州某些啤酒廠是謝絕對外出售，即使是隔壁的州省，你必須於它的酒廠排隊買或是少量當地的啤酒零售購買，而有幸喝到這枝啤酒要感激來自德州的精釀啤愛好者特地帶來香港。這是一枝更加多工序的酸啤：先是用上混合酸酵母及天然酵母(包括農舍酵母、當地地區天然野生酵母、乳酸菌等)進行發酵，再者放入橡木桶進行二次發酵，最後加入當地藍莓再次發酵幾星期才入樽熟成。

單是幻想都彷如喝得到的複雜味道，既有Saison的汽泡感、Kriek (Fruit Lambic) 的果酸度、亦有Flanders Red的橡木味，入口第一句我只有：「嘩，非常好喝！」它能提供每種風味的特性及十分平衡著大家的味道，不會搶了風頭，莓味的酸剛好襯托橡木的香，農舍酵母亦提升了其啤酒本身的水果味道，酒體溫和，即使要我獨自完成一、兩枝500亳升的枝裝亦不是問題，問題是在香港跟本沒機會買到啊。

A gift from geeks all the way from the states--a barrel aged sour brew with blueberry, this is one complex beer giving drinkers a feel of saison/kriek/flanders red influemces, so tasty and balance--only problem is--can't find this in Hong Kong!

第四枝 ─ 萬聖節啤酒

New York USA / Southern Tier / Pumking 8.6%ABV

我一向喜歡喝一些香料味的啤酒，而秋季啤酒系列中的南瓜啤(Pumpkin Ale)就是其中一款，當中的南瓜在啤酒的角色其實不算特出，它本來就是沒有很強的味道，所以釀製啤酒時都需要加入香料如玉桂、荳蔻、丁香等提升味道，就如南瓜湯主要味道也是來自胡蘿蔔。 這枝美國品牌出的南瓜啤比平常的更加濃味、酒精度較高，入口帶強而有力的麥芽骨幹如輕烘焙、焦糖、餅乾，再來是不同香料味蜂擁而上，亦不會帶酒精的刺鼻感，十分適合十月尾開始轉涼的天氣。

Fish enjoys beers with spices, and this is one of those--This is quite a stronger than usual pumpkin brew in terms of flavours/abv, tastiing light roasted malt-caramel-biscuit with spices influence but no burning alcohol, suitable for weather towards last quarter of year.  

第五枝 ─ 注入氮氣的啤酒

Hong Kong / Celebration Ale on Nitro / Young Master / 6%ABV

不同季節也有對應的季節性啤酒，在冬天時會有很多高濃度或帶有香料的啤酒，如紅酒般，冬天會加入不同水果及香料煮熱成熱紅酒(Mulled Wine)。今次我選中的是較溫和的波特黑啤，如果一晚想多喝幾杯酒，高濃度的選擇可能兩杯後便有醉意了。所以這杯剛剛好，加入香料釀造，帶有微烘焙麵包、朱古力、咖啡、玉桂、丁香等等味道，特別的是酒廠為它注入氮氣令其口感更加滑身、泡頭更加豐厚，有如雪糕般幼滑，如果再配一塊薑餅進食簡直如虎添翼，更加滋味。

A spiced stouts on nitro--best for cooler weather--smooth as ice-cream--if add on a gingerbread to go along with--even better.

第六枝 ─ 陳年版印度淡啤

Delaware USA / Dogfish Head / 120 Minute IPA / 16.5 -21%ABV / IBU120

通常選擇印度淡啤(IPA)的條件是取決於啤酒的新鮮程度，愈新鮮愈美味。在一次啤酒聚會中，主題為不同陳年年份啤酒的轉變，整晚有不同品種的陳年版，十分有趣的嘗試，最令我記得就是這枝120 Minute帝國印度淡啤(Imperial IPA)，大約年份為2013至2016，釀酒師更聲稱這是釀過最濃烈的印度淡啤，釀製過程中，每天都加入新鮮啤酒花冷泡(這做法稱為Dry-Hopped)，目標酒精可高達21度酒精濃度，甘苦度高至120IBU。當啤酒花不再為新鮮而喝，那會是什麼的味道？陳年過的啤酒酒精都會降低一點，例如2009年的120 Minute只淨下18度酒精濃度，會更加著重麥芽的表現，有些麥芽糖、拖肥糖、焦糖，也有啤酒花的回甘帶有花香、樹脂、泥士、熟成水果味道等，個人認為有點像啤酒花沉澱後的大麥啤(Barley Wine)。

Had it during a beer sharing with different years vertical variants(2013-2016), an interesting experience--personally Fish thought it's tasting more like a Barley Wine with faded hops influence. 

第七枝 ─ 最好的經典黑啤

California USA / AleSmith / Speedway Stout 12%ABV

這Speedway司陶特黑啤一直都很受歡迎 (Stout)，可惜在香港沒有經銷商代理這款酒，第一次試是朋友在美國帶回來，雖然只有一小杯但已令我一試愛上，直至在新加坡發現有零售時立即刻不容緩地買了，終於可以一大杯慢慢品嚐。它人入了當地優質烘焙咖啡，柔滑口感，氣泡亦較細膩，有濃郁的黑麥特性，如黑朱古力、烘焙咖啡、深色水果、拖肥糖、焦糖等味道，味道整體都很平衡，很容易飲，一整晚也很舒服，即使放了一小時，風味依然濃而不膩，但要小心的是竟然有12度酒精濃度。

Fish first had a little of this famous stout when a friend brought back from the states since theres no official distro in Hong Kong--and then found it in Singapore and happily bought to drink more for herself :)    A tasty stout that still taste really nice even after leaving aside for an hour--but look out for the abv though.

第八枝 ─ 甜絲絲蜂蜜酒

Michigan USA / B. Nektar / #dragonsarereal / 14%ABV

近年香港興起蜂蜜酒熱潮，它也是啤酒品種之一，是以蜜糖取代麥芽為原材料釀製的啤酒，味道會偏甜，對於啤酒新手這絕對是非常易飲之選，但相對由於全用高質蜜糖提煉所以價格亦會偏高。其實我不算是一個嗜甜的人，但這枝Dragon are Real令我十分驚喜，是一枝加入了車厘子汁、烟熏墨西哥辣椒、可可豆釀製的蜂蜜酒，再把它放入New Holland酒廠的Dragon’s Milk木桶中陳年，性格十分複雜， 酒體帶紅寶石色，入口先是感受到黑朱古力的香味、帶有莓味的微微甜味，尾段才感受到辣椒的風味，有輕輕的灼熱感在喉嚨中盪氣迴腸，整體感覺十分平衡，每個味道都相得益彰，剛好到位，甜得舒服、辣得舒服。

Mead is something very new to Hong Kong--it can be seen as a type of craft beer--instead of using malt as base for fermentation--mead uses honey---Fish is not a sweet-tooth person but was pleasantly surprised with this one--a complex one with hints of sweet and spiciness--a distinctively nice one.

喝精釀啤酒能結識世界各地的朋友，遇上志投道合人都願意交流分享飲啤心得，當然飲酒還是適可而止，學懂如何品嚐啤酒亦幫助你可以喝到啤酒本身應有的價值，希望大家飲得開心時亦可以了解啤酒其本身的故事會令喝酒變得更有趣。Cheers!

 Craft-drinking is a fun way to get to know friends from all over the world, especially meeting like minded people and sharing experiences of craft-tasting. Learning how to appreciate the taste profile of a brew would help one to value the brew better, including understanding the story/spirits of the brew/breweries--that would make craft-drinking that much more fun. Cheers.

2017 MOST MEMORABLE LIST by AlexTAIPEI）

The second list for 2017 is from Alex Hsu(徐祖堂）of Taipei, a beer geek who also writes to share his encounters with beer/mead, Alex runs a page on FB dedicated to craft-sharing @ttcraftbeer written in Mandarin.

The list is written by Alex in Mandarin while the English transcript is done basing on my interpretations( which is not really word by word translations)--pics too from Alex--the sequences of the list is not by any means a top 10 of the year sort of list but rather was decided by sequences of how the pics were taken/sent in....

年度最有印象酒单继续，这次是来自台北的朋友ALEX徐祖堂的自选， 酒单照片和中文都是ALEX提供：-

 2017年疏忽即逝，還記得年初剛入伍的惴惴不安，如今卻早已退伍近一個月，很多人很多事都不太一樣，唯有對啤酒的愛還是一模一樣。

馬上就要到2018年了，趁著年尾來對這一整年喝的所有啤酒做個檢視；其中踩到了一些地雷，但大部分的酒品質都有一定的水準，不過其中更是有幾款作品從這500、600支酒中脫穎而出，成為今年印象最深刻的啤酒。

整體而言，台灣啤酒市場不管是台灣品牌或是外國品牌，在技術成熟、設備控管、儲藏環境等都越來越成熟，也讓大家可以更容易的喝到好的作品，至於不好的東西就希望可以藉由市場的力量將其慢慢汰換吧！

（以下的排序並不是名次順序，純粹只是拍照順序）

1、De Garde Saison Facile

來自美國奧勒岡州的De Garde是我心目中前五名的酒廠,而這款則是我人生中第一款De Garde的酒；冷泡酒花並放入橡木桶中熟成的酸啤酒實在是無與倫比，酒花的乾淨水果氣息搭配酸啤酒特有的Funky風味真的是巧妙的不能再更多，讓喝的人垂涎三尺不能自己。

To Alex--De Garde is simply one of his personal TOP 5 breweries, this bottle was his first ever De Garde beer--he was obviously overjoyed.

2、Deschutes / Hair of the Dog Conflux No. 1 - Collage

兩家美國精釀神廠的心血結晶；分別將Deschutes的Dissident, The Stoic和 Hair of the Dog的 Fred, Adam混合並放入Rye Whiskey, Cognac, Sherry, Pinot Noir, Bourbon, used American Oak, new American Oak and new Oregon Oak等橡木桶中進行兩年熟成的作品。目前市面上還買的到NO.2第二代作品，但這次分享的是2010出版的第一代超限量款項。風味上感覺就好像走入迷宮一樣，好複雜、層次感又超高，根本在這風味迷宮裡迷路且徜徉在內。

A collab by 2 of America's famous breweries--a blend of 2 each's famous brew and then went into oak barrel aging for 2 years--Ale had the 2010 version which he felt as if stepping into a taste labyrinth, so complex one seemingly got lost.  

3、Alchemist Heady Topper

堪稱NE IPA始祖的他果真有其獨到之處，現今的NE IPA大多著重於果汁般的風味與外觀，雖然非常的易飲順口，但總覺得少了點自己的個性，不過Heady Topper除了混濁的外觀與果汁般的風味外，更多了股鮮明的酵母果酯風味，完全走出自己的路，不愧是NE IPA門派的張三丰啊！

The grand master of NEIPA, distinct characteristics of it's own makes it the standout among the sea of NEIPAs.

4、Russian River Blind Pig IPA

這支酒我覺得最厲害的地方不是在於味道的豐富性（當然也是很強啦），而是在其強到變態的易飲性和平衡感，不開玩笑，我真的是在10分鐘內喝完，一口接著一口完全停不下來，喝完一整個滿足又惆悵。實在太強了！若要我選Pliny the Elder與Blind Pig，個人會更推薦後者！

Alex love the easy drinking and balance of this brew--in fact he finished the whole bottle within 10 minutes of pouring--and totally satisfied and in awe.

5、Russian River Pliny the Elder

終於喝到傳說的Double IPA 王者-Russian River Pliny The Elder

越來越能體會什麼是「平衡」的極致，有時候對於那種完全酒花導向的酒喝多了會感到膩口，但平衡感做出來的酒就不會有這方面的困擾，讓人永遠喝不膩。不過偏偏平衡感與易飲性我認為就是最困難的部分，而這也是為何這款酒能榮登神級酒款的一員吧！

Finally got to taste this legendary king of double IPA--the balance and drinkability is why this is such a legendary brew.

6、Mikkeller Beer Celebration 2017

方丈的巧手下，這款作品絕對配得上「狂」一字；其將Spontan Yuzu這款經典作品提升至2.0版後再放入橡木桶中熟成，成就了這支很猛的作品！而這款酒真的是暴力直接，沒在跟你廢話的。直接一個柚子重拳貫倒你，再用舒服的酸度扶你一把，揍的你不要不要的。

Alex love this barrel aged Yuzu brew in conjunction with MBCC this year in Copenhagen--a no nonsense straight in your face Yuzu beer.

7、Thomas Hardy's Ale (2005)

Thomas Hardy's Ale是英國非常非常經典的Barley Wine，其在世界各國的精釀啤酒愛好者中都是急欲追求的品項，特點在於非常適合陳年存放。

而今天有幸喝到2005年的品項，12年的歲月讓他從啤酒進化成雪莉酒、葡萄乾汁，一支啤酒能有這樣的變化實在太神奇了！！

好好喝啊！！！

A classic English Barley wine--this is one quite old bottle which seems to developed into some form of sherry wine-ish beer--so tasty. 

8、吉姆老爹　波本桶陳釀帝國紅愛爾

台灣第一支桶陳作品，非常的紀念意義！且今年該酒廠更展開一系列的蘭陳計畫（結合不同桶子與蘭陽平原的溼熱氣候），令人期待不已！！該酒目前在市面上已有第二批次進行販售～

The first barrel aged beer from Taiwan's local brewery--a significant one in terms of local brew barrel aging program--Alex is already eagerly awaiting the upcoming batches...

9、Jester King Kvass

Kvass是一種盛行於俄羅斯、東歐地區的傳統發酵酒類，其以麵包進行發酵。這種風格的酒一直有所耳聞，但從來沒有機會品嘗，這次在東京Craftheads看到居然有Jester King酒廠的該款作品，怎麼能不喝呢！雖然其並不是非常標準的Kvass，但也足夠一窺門路了～

Something Alex found during the recent trip to Tokyo--Kvass is a traditional style brewed mainly at Eastern Europe--this is the American version by Jester King.

10、Lervig / Hoppin' Frog Sippin' Into Darkness

一個來自北歐，一個來自美國，兩個都是瘋狂的酒廠，誕生了這支液體巧克力蛋糕。

在東京的最後一晚以它作為結尾，真的是既幸福又心滿意足。

A collab brew served as the end of Tokyo trip beer for Alex--happiness was flowing.

2017 MOST MEMORABLE LIST by Samuel(SG)

Today is  Boxing Day, few more days to go before we say goodbye to the year 2017--has it been a good one? so so one? not so good one in terms of craft-findings?  we all would have different encounters/discoveries whichever cities you might be in, as customary of this blog, let's look at some list from geeks/friends around Asia, starting with a list from Samuel from Singapore.

一年就快过去，是时候回望一下过去12个月遇到了/喝过了什么样的啤酒/蜜酒--这次打头阵的是来自新加坡的朋友SAMUEL。去年哥本哈根啤酒庆典认识的，今年他又去了，从酒单中可以看出几年再去丹麦的收获。

Samuel is an engineer by profession, never met him during my early days of going to SG for beer, but met in Copenhagen during 2016 MBCC beer week, with very few of us from KL & SG among the handful of geeks from Asia who ventured all the way to CPH just for beers, it was easy to get to know each other.

The list from Samuel showed a deep influence of being at MBCC this year--which he went again after last year--in a way also showing what those of us who did not make it to MBCC this year missed out on....

STOUTS

1)Voodoo Brewery, Man Bear Pig, -

smells of dark chocolate and bourbon for days, tastes like bitter dark chocolate, chocolate syrup, good decent bourbon, maple syrup, raisins, honey, perfect medium body, dark chocolate bitterness and bourbon finish is very slow, perfect liquid cake.

在哥本哈根啤酒庆典其中一个“占领啤酒泵”活动中喝到的波本黑色佳酿。

2) Westbrook Brewing co. Mexican Cake BA Van Winkle –

smells of toasted coconut, vanilla, milk chocolate, cinnamon, tastes of distinct toasted coconut, chocolate, dark chocolate, dark chocolate cake, then cinnamon cinnabon develops into the back, cinnamon spice, cinnamon donut chocolate aftertaste is slow.

美国出名酿坊WESTBRROK指标黑啤“墨西哥蛋糕”的其中一款桶陈变奏版。

3) Cycle Brewing, Rarer Scoop

 rich chocolate, milk chocolate, vanilla, dark chocolate, melted chocolate ice cream,

以酿造黑啤出名的新贵，像是喝着溶解中的黑巧克力冰淇淋。

4) Societe Brewing Comapny, The Butcher, -

smells vanilla, dark chocolate, coffee, tastes of good vanilla, dark chocolate, brown sugar, big powdery dark chocolate towards the back, silky medium body, bitter dark chocolate

另一款在亚洲难见踪迹的黑啤。

5) Abnormal Beer co.,  Goodbye Tomorrow -

 dark chocolate, honey, marshmallows, vanilla, medium body, moderate finish

今年哥本哈根啤酒庆典中受瞩目的这家黑啤是跟顶级蜜酒酿坊SUPERSTITION合酿。

SOURS

6) Sante Adairius Brewing, West Ashley -

Pinot noir BA saison, smells grassy hay field funk, rotting fruit, tastes of tart grape, lemony, then good floral grassy funk, clean grassy, light body, grassy funk lemon aftertaste finish is fast, very hill farmstead-esque

白葡萄酒木桶陈酿的农场风格啤酒，低度好喝。

7) Jester King Brewery, Atrial Rubicite -

smells of clean raspberry jam, tastes of all kind of berry tartness, then berry tartness worthy of a good cheesecake, light juicy body, finish is moderate tart berries,makes you want to eat a  berry cheesecake

喜欢梅果酱酸啤酒的会很爱这支。

8) Trillium Brewing co., Permutation Series Number Eleven - 

smells ripe peach, nectarine, apricot, overipe mango, tastes tart apricot, tart peach, peach pith, tart nectarine, tart apricot curd, so tasty, light medium body, tart peach pith finishes moderately fast

混合不同果香，酒体轻盈适中。

IPAs

9) Tree House Brewing Co. Green –

smells pineapple, floral, mango, tastes fibrous ripe mango, mango-peach dank, over-ripe pineapple, grilled pineapple, juicy body, mango-fibrous pith bitter aftertaste finishes moderate

凤梨芒果花香四溢的微苦果汁。

10) Foley Brother Brewing, Prospect -

smells tart-bitter orange pith, nuance pine, floral, blood orange, tastes very blood orange, dank and resinous, pineapple pith, green onion-y? juicy-oily light-medium body, sticky grapefruit oily resin finish is so slow

充满柑橘类果香的一款。

11) Cloudwater Brew co., v13,- 

smells of ripe sweet mango, tastes of ripe sweet mango, somemore mango, then very decent dank, peach, some pine, grassy, dank comes out alot when warm, juicy body, fruity mango and grapefruit aftertaste finish is moderate, mango-flavoured burps

非常芒果香的英伦酿品。

12) Half Acre Beer co., Galactic Double Daisy Cutter -

smells floral, mango and peach, tastes of papaya, floral, unripe mango, unripe peach, light-medium body, floral mango, pith bitter aftertaste finish is moderate

带花香桃子木瓜芒果味道的苦涩酿品。

WEEK 121--Either end of Tokyu Setagaya Line

Last piece on the recent trip to Tokyo is more about visiting friend's places rather than exploring new bar/bottle shop, because of Pigalle Tokyo which located nearby Sangenjaya Station,which is at the beginning of the community light train Setagaya Line, and Hatos Outside which happened to be located at the last stop of the line at Shimo-takaido station, i was travelling on Setagaya Line more often than i thought i would. 

最近的东京之行基本是随心所欲，跟之前几次比较紧密环绕专卖吧瓶子店而转相比，这次只悠闲的见一些朋友，去熟悉的点，不在意可以去多少家之前去过或没去过的。

以最中心的山手线为基点来说，东京除了涉谷新宿池袋等闹区有不少craft 酒吧，一些比较不那么受游客关注的小区其实也有好些各有特色craft 专卖吧或瓶子店可以走走看看喝喝，比如很多人公认至少需要去一次，有70个啤酒泵的老牌专卖吧Popeye 就在山手线之外的两国站附近，还有距离算蛮远的北千住区也有一家规模比很多啤迷熟悉的田中屋更多啤酒选择的瓶子店/酒吧， 至于东京临近周边地区比如横滨的就更是有不少，比如美国啤酒入口商Antenna America 在办公楼开的酒吧瓶子店，比如小型酿吧Thrash Zone 等等。 

世田谷线是个共有十站，听起来有点远但只有五公里长，主要服务附近社区居民的电车线，因为探望朋友开的瓶子店/酒吧关系，搭了两次，巧的是，一家开在世田谷线的起点，三轩茶屋站附近，另一家则是开在终点的下高井户站左边街道尾端。

For those of you who have yet to visit Pigalle Tokyo, it's basically a tiny bottle shop+neighbourhood bar, with just 1 small fridge full of bottles plus 5 taps--this is a cozy small place with carefully selected beers, if you speaks Japanese, you can have nice conversation with the owners Hide & Chie, if you don't, English still works here to a certain extend.

第一次来三轩茶屋这家小小酒吧瓶子店是几年前，那时跟<东京啤酒人>部落客朋友 一起探寻横滨啤酒热点后过来，和老板夫妇初次见面，对店和人都留下良好印象，之后每次来东京基本会来坐坐，又或偶尔推荐朋友去。

这是家只有一个小冰柜，小吧台，大概最多同时可以容纳十几个人左右的小店，除了瓶子选择，也有5个啤酒泵提供日本或欧美酿品，店内装饰走欧陆旧式华丽路线，空间不大，但不会让人感觉不舒适，店主对啤酒选择有一定要求，基本不用担心碰到难喝啤酒。

三轩茶屋算是个低调的社区，当天到了并没有即刻到去找啤酒喝，而是随意的在街头小巷信步走，这里有藏在横街小巷内的美食街，喜欢吃的朋友可以找找看，吃饱了再去小店找啤酒喝。

I first visited Pigalle few years back with Neil of Tokyo Beer Drinker blog and has been visiting whenever in town, the beers here are very much European influenced with some Japanese brew in the mix, for examples there was limited number of the blended and un-blended version of Yorocco saison for sale when visited.

For those of you fascinated with Japanese sub-culture, expect a train with Maneki-Neko( fortune cat) design to service you on Setagaya Line--this is one daily routine surprises awaiting to be discovered if you are a fan of cat figurine designs on a small community mundane commuting train, and if you are an ardent fan of the popular cat figure, there's a shrine located within the 10 stations on the train line which one could go pay a visit.

从三轩茶屋搭世田谷线去下高井户的电车是社区电车，服务对象以住在十站距离内的当地人为主，因其中一站有神社供奉招财猫，到此一游的猫迷如果不赶时间可以等招财猫为设计概念的主题列车才上，车内外可见猫样图案设计，算是日式生活小趣味。

Going to Shimo-takaido station for a beer place would not be on most people's plan especially if you are from out of town--it was because of a friend's new bar--the new location for Hatos bar--a bar nearby Naka-Meguro station and well known to drinkers for their exclusive imports of Gigantic and Upright  beers from Oregon, plus their famous Smoked BBQ pork dishes. This time around though, the new bar which is named Hatos Outside, signaling it's slightly far off from town center, is located at a very local community focus area, though the beers from Oregon still in tact, the food is somehow very local--Japanese curry --with no smoked BBQ. 

朋友开在下高井户的酒吧跟本店概念不太一样，已经营多年的本店位于靠近代官山站或中目黑站走路可到范围内，以美式烤肉和自家进口美国酿坊Gigantic 和 Upright这两个酿坊啤酒为人知。一如店名的OUTSIDE所指，新店选在比较外围，当地人为主的小区，选酒基本没太大差别，食物倒是从美式烤肉变成只卖日式咖哩，感觉有点想把CRAFT文化从比较多外国人客源本店扩散到比较本地人社区的企图心。

Went there to meet up with co-owners friend on rainy nights-- shared some brew--chatted a little--i guess the mood was more about chilling than trying to seek out any rare bottles or to be at any of the hottest craft places in Tokyo, sometimes, craft beer is also about having some quiet time with friend/s.

Note:-

It is no doubt craft choices in and around Tokyo is one of the best Asia can offer, though some other cities are slowly upping the craft game, when it comes to the officially imported variants/varieties game, Tokyo is still one of the best--along side  Mikkeller Bangkok with some of it's never seen in Asia varieties/tap takeover events popping up from time to time.

后记

东京和周边地区对喜欢喝CRAFT的新朋友来说可以是个需要花好些时间探寻的城市，专卖吧瓶子店不少，除了日本在地酿坊，不同类型品牌入口欧美酿坊啤酒选择之多足以让新朋友眼花缭乱。个人观点，抛开去欧美城市走走喝喝提升眼界味蕾鉴赏力不说，以亚洲城市近几年CRAFT市场发展来看，除了曼谷一些不定期惊喜啤酒活动所带来的亚洲从未出现过顶级欧美酿坊品牌佳酿之外，日本也肯定是亚洲喝CRAFT最佳选择之一。