Monday, July 7, 2025

WEEK 236--casual chat with Neil--Tokyo craft beer over the years (PART1/2)

 
This though is on the newspaper column but it's more of a casual chat with geek friend than any sort of "serious or in-depth talk" about Neil's view on what he has seen & felt over the past 12 years or so living/drinking/blogging about craft beer places in and around Tokyo.

Neil2013年认识的第一位住东京陌生人啤迷,出发前想对当地craft beer状况找概念然后搜寻到了当时以blog形式运行的Tokyo Beer Drinker网站,就这样从陌生人变成每次到东京都会见面喝酒聊天的朋友,以下是近期和Neil的聊天概要:-(篇幅所限-分为上下篇)

*As usual--English is by Neil-Mandarin is my transcripts-due to limited space of the column-the chat will be in 2 parts.
1) How did Tokyo Beer Drinker came about?  Any particular trigger point which started this?
When I moved to Japan in 2012 there wasn’t much of an English language online presence when it came to Japanese Craft Beer. I can think of one site but it was inactive and after trying to visit yet another bar they recommended that had closed down, I thought I should try to do something myself. Obviously even then, there were lots of people who wrote or posted about beer, but I think that is something that is a bit too subjective to have much impact. Unless you know the person and their taste, the recommendation of or warning to avoid a certain beer isn’t that helpful. There weren’t many places to drink craft beer in those days so the idea of making some kind of resource to tell people where those few bars that did serve craft beer were seemed achievable. But once the scene started to boom it became clear that there was no way I was going to be able to keep the site fully up to date so now the focus has shifted slightly towards more interesting places and away from trying to be comprehensive.
1)什么情况下想到写东京craft beer博客?
2012年移居东京後发现网上很少英语撰写的日本craft beer资讯,当时发现的一个英文网站已不活跃,根据网站资讯去的一家酒吧也已经结业, 当时网上也有不少啤酒相关个人观点推荐或避雷贴文但都过于主观并不适合,于是就想不如自己来写。
那时的东京专卖吧并不多,设立一个集合相关资讯让人知道哪里哪几家有craft beer喝的想法是可行的,不过随着市场情况逐渐出现变化,专卖吧品饮室瓶子店数量大幅度增加後,一人之力明显已不可能做到巨细无遗,近年关注点偏向探访较有特质有趣味的酒吧,不再试图做到全方位探索/记录。
2) During the time were there any particular moment which make you think "why am I still writing?"
All the time! I’ve met some nice people who have reached out to me over the years and some people have been very generous when it came to buying me beers as a thank you for my site. But when I check the amount of people who are reading the posts but who don’t interact in any way it becomes a bit disheartening. I totally understand that nowadays everything has become devalued. We now live in a world where people expect music to be something they get for free for example, so I get it when people don’t use my donation button or even contact me to say thanks for the resource. But I think in the many years I have the PayPal donation button I’ve had not more than five donations. Obviously I don’t do it for the money, and have refused to put advertising on the site as I want it to be impartial, but although visiting bars is a lot of fun, it is a money and time intensive hobby, so sometimes when I visit a new brewery that I think is probably not going to be great just to put it on the site, I do wonder if I could be doing something more important instead!
2)从开始至今有没有过为什么还在写的想法?
这些年来遇到不少通过博客/网站联系的人,也有请喝酒以示谢意的人,不过有时候看到访问网站但从不互动的人数时会感到有点泄气。
我了解这是个很多东西都被低估甚至被视为免费的时代,比如很多人理所当然的觉得音乐是不用付费的,所以能理解一些网站使用者从不联系或致谢,实际上网站设置的乐捐按钮这些年来只被按过5次,的确网站不是为了赚钱而做,为了保持中立也拒绝广告植入,不过要知道的是探访酒吧酿坊品饮室都是花钱花时间的事,所以有时探访新酿坊但预感很可能不会精彩时,会想是不是应该把时间花在其他更重要事物上。

3) It's been more than 10 years of writing about visits to craft beer places in Japan, what are some of your observations over the years?
Of course now there are A LOT more places! This seems like it would be a good thing, and I’d agree that mostly this is the case.  Certainly Craft Beer has become a lot easier to drink. At the same time, I think there are many bars that don’t offer anything new or original or even offer something with a little bit of soul. With its increasing popularity, Craft Beer has become a viable business opportunity for some people, and when I visit a bar and the overwhelming impression I get is that I’m getting rinsed for my money it’s quite depressing. At the same time though, there are many wonderful little places who might not offer anything out of the ordinary when it comes to beer selection but offer loads of atmosphere and finding one of these places makes everything worthwhile. Over the last two years I’ve been slowly making my way to all of the cities, towns and villages that make up Tokyo, (there are a lot!), and it has taken me to some places I never would have been to otherwise and some very unique bars. In the past I think if somewhere was a ‘Craft Beer Bar’ that would be enough for people to head in its direction. Now I think there has to be a bit more passion or consideration in what they are offering. Quite a lot of the old places that seemed very exciting when I started writing the blog seem to have not moved with the times and are getting left behind.

3)写了超过十年东京和日本其他地方的craft beer探寻文後有什么观察?
最明显的是酒吧瓶子店数量比以前多了很多,craft beer变得更容易接触到,这是好事。不过也意味着这是一门可行的生意,一些酒吧完全不提升酒单选择,也有酒吧让人感觉在设法让人掏更多钱,这是让人气馁的现象。
还好的是东京和周边地区还是能找到很有氛围/感觉的酒吧,近两年来去了不少归纳为东京周边地区的城镇乡区,也发现一些很有自家特色的小酒吧,如果说早期只要是专卖吧就值得一去,如今则需看酒吧对酒单的专注和热忱。实际上也有一些当初开始写博客时让人感觉惊喜的酒吧多年来停滞不前感觉已跟不上时代变化。
4) Is craft beer becoming more popular / commonly accepted with more noticeable Japanese locals breweries coming to the scene?
Yes, as I mentioned above, there is an ongoing explosion of new bars and breweries. Even the pandemic and lockdown period didn’t really stop the wave of new places opening. It did kill off quite a few bars though, which is obviously a shame. But I think it’s a lot easier to survive if you’re offering something different. With this increase in new breweries and places, I think the awareness of Craft Beer is also growing. Many of the major breweries in Japan have ‘Craft’ beer lines now and I wish they weren’t allowed to use that language to describe their products but I think this is something that bothers me more than it bothers most people. Also at the moment the yen is very weak so I guess this means it’s not as easy to import things to Japan. Imports have always been an important part of the beer scene here but I wonder if the prices of imports might be affecting their popularity. One slight problem I have is Japanese breweries who seem to think they should sell their beers at import prices because they are the same kind of beer styles. I tend to avoid these breweries as they just seem to be taking the piss.

4)近几年更多日本在地酿坊的出现意味着craft beer更为人知被更多人接受了?
的确,近期新酒吧和新酿坊涌现就说明了情况,就算是新冠疫情期间虽然有关闭的但也有新店开设,这些新开设的酒吧/瓶子店一定程度上让更多人认识craft beer。实际上日本一些大厂也看到这个趋势而开设自身的所谓craft品牌产品,个人来说觉得大厂不应该被允许使用上述字眼以免混淆视听。此外,日圆汇率的疲弱也可能在某些程度上影响进口外国酿坊啤酒的售价并导致销量受影响,个人也对一些日本在地酿坊以进口啤酒价格为自家同类型风格啤酒定等同价位的做法不认同。
5) As a craft beer drinker, what is it like drinking in Japan in terms of  beer styles /varieties /quality /price point?
In the first boom of craft beer in Japan, before I came here, plenty of breweries opened with a kind of German template. So it’s long been the case that Pilsners, Weizens, Alts etc. were everywhere. Plenty of these breweries still exist and are still doing the same thing. The quality of these places varies considerably but I have to say I always enjoy visiting them. And with some of these styles becoming more fashionable recently some of these breweries are finding themselves in a great position. Around the time I arrived more modern styles were becoming popular. Of course the US scene is so big that I think every country’s scene has been influenced by it. But I think plenty of Japanese breweries took on these imported styles and put their own twist on them which is something I’ve always been a fan of. I’m not a fan of hazies, so I’m slightly disappointed that the Japanese scene has embraced them so much and for so long, but I guess this is unavoidable. Nowadays, I’d say that there are plenty of styles available, with a decent amount of breweries who are trying to do something interesting, but plenty of other breweries who aren’t particularly. I think some foreign residents of Japan look down on Japanese beers and I think this is hugely patronising. On recent visits to the UK and to Belgium I’ve had beers by breweries that people had talked up and I thought they just weren’t as good as similar ones being made in Japan. Of course there are some dodgy beers being made here, but I think some people’s oversimplification of Japanese stuff automatically being inferior to imported stuff is nonsense.
As for price, I think this is starting to become a problem. Not a problem for visitors due to the weak yen, but for people who live here, Craft Beer is becoming even more of a luxury than it was before. I don’t know if the bubble is going to burst soon, but it’s definitely becoming more difficult for me to afford and justify the prices some places are asking. Sure, maybe your brewery spent a lot of money on the image and the labels and the decor of the taproom so you charge a lot, but if the beer isn’t very good, you’re just going to be shooting yourself in the foot as people will wise up sooner or later.
5)对日本在不同类型风格啤酒/质素/价格的感受是什么?
移居东京前,日本在地酿坊主要以德式啤酒风格为模仿对象,德式淡啤/小麦啤酒是主流,时至今日不少德式风格酿坊/酒吧还继续存在而且随着近年类似风格的流行让这些酿坊/酒吧重回焦点。
美式啤酒类型风格对craft beer界的影响毋庸置疑,不少日本酿坊也吸收了美式影响并化为己用,这是个人欣赏的,不过对近年非常流行的类果汁印度淡啤(Hazy IPA)也广受日本酿坊酒吧和喝酒人欢迎倒是觉得有点出乎意料。
日本不同类型风格作品很多但被有些常住的外国人轻视,这是相对偏见,不久前去了英国和比利时喝到一些被追捧的酿坊作品但感觉日本的相同类型作品更对味,所以一些认为进口啤酒一定比日本在地啤酒优秀是过于片面的错误看法,
至于价格方面,对游客来说由于日圆汇率疲弱这不是问题,但对常住当地的却是个难题,跟多年前对比craft beer已逐渐变成一种奢侈消费。

 

Monday, April 21, 2025

WEEK 235--chit chat with 'UM"-- on Bangkok craft beer scene

 
Bangkok is slightly over 2 hours flight from KL hence it's rather natural in the early years when Mikkeller Bangkok was bringing some first time beer list(the likes of Three Floyds-Hill Farmstead-Superstition meadery and more) into this part of the world that Bangkok has inevitably played an important part in my earlier craft exploration.
曼谷是个人早期探索craft beer途中东京之外另一个重要的亚洲城市,当时名噪一时的美国酿坊Three Floyds还以及亚洲首次出现的Hill Farmstead迷你占领啤酒泵活动都在曼谷,这次找了Duke of BeeringtonUm聊聊这些年的曼谷情况:-

Last went to Bangkok early last year and has yet to visit since--this week's piece is a casual chit-chat with 'UM" -owner of Duke of Beerington-- generally on craft scene over the years in Bangkok.
*answers in English by "UM" -while Chinese wriiten by ct.
1) When & how did you discover the world of craft beer?
- On a work trip to Stockholm back in probably late 2013 or early 2014.
1)是在何时/什么情况下接触到craft beer? 
大概是2013年底或2014年初因为工作去斯德哥尔摩时接触的。

2) What was your impression initially? 
-It was tasty and different. Since beer has always been my number one go-to alcoholic drink, I was very excited and wanted to know and experience more.
2)接触後最初的印象是? 
美味,很不一样,因为2啤酒是个人的酒类饮料第一选择,这一发现让人想要探索更多。
3) How was Bangkok's craft beer scene when you first encounter? (When was it?)
-The market was still dominated by German and Belgian imported beers with limited American options back in those days, probably around 2013-2014. Mikkeller Bangkok was just opened, I think, and homebrewing movement just started maybe around the same time or slightly earlier.
3)  最初接触到的曼谷的craft beer市场情况如何?
德国和比利时啤酒是最初占据市场的进口类型,加上少数美国啤酒选择。2013-2014年左右曼谷米吧开始营业,本土自酿风潮也逐渐开始。

4) What's your view in terms of imported breweries scene in Bangkok over the years?
-It's evolving all the time; there have been some highs and lows over the years. A few importing companies went out of business during and after COVID-19 but Bangkok has seen and still have interesting imported breweries available.
4)这些年来曼谷进口啤酒市场有什么变化? 
市场一直在变更中,过去时间曼谷市场见过高低潮,有进口公司受新冠疫情影响或期间或之后结束营业,不过总的来说曼谷市场过去和现在都有精彩的进口啤酒选择。
5) What are some of the challenges faced by the local craft beer industry?
-Laws and taxes.
5)市场一直以来面对着什么样的挑战? 
法令条文以及酒税。

6) What might be some measures that can improve the scene be it from craft community itself or outside factors including Government policies?
-The Thai House of Representatives passed an alcohol control bill in March this year, which would ease restrictions on alcohol sales and advertising, liberalise a market and support small liquor producers and breweries. Exciting times are ahead, and big changes are upon us.
6)有什么是可以推进市场和喝craft beer文化的?
可以是来自社区本身或外来因素影响比如政府的政策。 泰国议会在今年三月时通过了一项有关酒类的法案,放宽了原先对酒类销售和广告推广限制,并开放了对小型酿坊的管制,这是让人欣喜的消息,预料市场会有更大幅度的变化。
7) Thailand's local breweries /brand been popping up in bars & bottle shop including yours, what's your view on the rise of the local brew?
-At our shop, we do not stock homebrewed beers, which, by law, should not be allowed to be sold. There are still not many commercial local breweries, such as Devanom, Samata, and 12 Plato Brewing, and Thai craft beer brands around. Many of those brands are contract-brewed by the same brewery in Thailand or else brewed in Vietnam or Cambodia, e.g., Vana Brewing, formerly known as The Brewing Project, Pheebok, and Spacecraft Brewery.
As mentioned, there will be some changes to alcohol laws later this year; hopefully, we will see more local commercial breweries open around the country. Thailand has some amazing brewers, and many have won international awards.
7)对近年泰国本土品牌啤酒涌现的情况有何看法?
实际上正式设立的泰国本土品牌酿坊为数不多,有一些本土品牌其实是都由同一家泰国酿坊协助酿造或交给越南柬埔寨酿坊酿造,至于泰国本土自酿(也称家酿)则不列为可以正式售卖的啤酒,因为自酿/家酿从法律(或craft beer社区文化)来说都是不应该拿出来卖的。三月国会通过的法案将在今年稍后时间带来变更,希望可以看到多一些本土正式酿坊的出现,泰国有好些很有实力的酿酒师,其中也有已赢得国际啤酒竞赛奖项的。

8)  Beer styles wise, what are some of your observations in terms of trend / changes over the years in Bangkok ?
-IPA is still at the top of the table, espacially hazy ones. On the other hand, the pastry style sour and stout, which people once went crazy for, is now in decline.
8)啤酒类型风格方面,曼谷这些年来出现过什么比较显著的变化?
印度淡啤(IPA)特别是类果汁类型依然是首选,而之前风靡一时的甜点黑牌以及果泥酸啤则逐渐不再那么抢手。
9) What are some of the more commonly seen obstacles which might prevent newbies from exploring further after initial encounter with craft beer?
-Price.
9)对有意开始探索更多的新朋友来说,什么是最大的障碍?
价格。

10) Is craft beer more popular & accepted in Bangkok in the last 10 years generally speaking?
-People have definitely heard more of craft beer; whether it is becoming more popular remains to be seen.
10)过去10年来说,craft beer有受到更多人欢迎吗?
平心而论是有更多人听过或知道了,至于是不是更受欢饮则有待观察。
11) What would be your advice to people very new or just starting to drink craft beer?
-Try to find out what styles of beers suit them most, and the only way to achieve that is to explore.
11)对刚接触craft beer的新朋友说的话?
先尝试找到合适自己口味的啤酒类型,最有效的方式就是探索。

12) Any words to people who think beer is just beer, there's no different between Macro and craft?
-While "craft" is often associated with high quality, it's not a guarantee. Either macro or craft, it is more important people find something they truly appreciate.
12)对认为跟大厂啤酒没什么区别,啤酒就只是啤酒的人说的话?
虽然craft beer普遍被认为是更优质的啤酒不过这不是绝对的,重要的是喝酒的人能找到自己会欣赏的。

Tuesday, April 8, 2025

WEEK 234--Brew from Kamakura--chit chat with Akio San


It's been quite a long while this blog did any chit-chat / interview with brewer or craft community people- this recent one with Akio is hopefully a start of some more to come in the near future.
扎根在镰仓的Yorocco是多年前就留下印象的日本酿坊,从最初逗子市素餐厅Beach Muffin专属品饮室到三年前开业的镰仓笹目座自家酒吧都到访过, 去过酿坊也见过主创酿酒师Akio Kichise(吉濑明生), 以下是近期和他的一次对话。
Yorocco is not the earliest Japanese craft brewery I have come across but it is certainly one which have captured my attention some years ago having tasted 1 of their barrel aged saison--went to their early years exclusive tasting room housed at Zhusi's Beach Muffin vegan restaurant--as well their own taproom opened some 3 years ago at Sasameza--went to the brewery at Kamakura--met owner/head brewer Akio san more than once--but never did any interview/ chit-chat until recently--here's what we have chatted:- ( answer in English by Akio)
1)when was when & how did the thought of brewing your own beer came about initially?
I started home brewing when I was around 30 years old and became obsessed with it.
At the time, I wanted to work at a brewery, but there were still very few craft breweries in Japan at the time, so I wasn't able to get a job.
Then, I started to think about the idea of starting my own small brewery.
1)什么情况下开始想到要酿自己的啤酒?
我是在30岁那年开始自己酿酒,然后渐渐的变成一发不可收拾,当时想过要在酿坊工作但那时候的日本在地craft beer酿坊很少所以也就没能成功,于是就有了开办自家酿坊的想法。

2) what trigger you to start a brewery? how did the name Yorocco came about?
2011 great east Japan earthquake. The great earthquake let me realize how local community, stores and relationships are important for us.That accelerated my plans.
Yorocco is from Japanese word "Yorokobi". Yorokobi means cheer,delight and joy.
Beer is a joy in itself, but it also amplifies the many joys of life.
2)成立自家酿坊的诱因是什么?品牌名称Yorocco来源自?
2011年发生了关东大地震,这次事故让我觉得需要把设立酿坊这件事加速推进。
酿坊品牌名称来自日语 Yorokobi() 带有欢愉喜悦的意思,啤酒本身就是自带喜悦氛围的,也能把生活中的喜悦加倍扩散。
3)were there any brewer or brewery which you look up to while first starting? 
Baird Beer and Shiga Kogen Beer.
3)有没有哪一位酿酒师或酿坊是让你当成榜样的?
志贺高原酿坊和Baird酿坊。(备注: 两家都是日本较早期取得成功的在地酿坊)
4) looking back from where you started, what was the goal or goals you set out to achieve initially? what has changed if any?
First, just to start my own business. And also to spread and establish the culture of craft beer/local beer in my area.
I think craft beer has become quite popular now.
4)回望来时路,当初设立的最初目标是什么?至今有什么变化?
目标就是想要有自己的酿坊,再来就是让craft beer文化于自己所在的镰倉和周边地区散播并扎根。一路走来至今,要说有什么变化的那就是craft beer相对来说已越发流行并受到关注了。

5) is brewing a fun thing or more of a responsibility now?
When I first started, I was running the business alone, but now I have staff and I have the responsibility of continuing the business.
5)酿酒这件事,现如今来说是乐事还是更多的是责任?
一开始我只是独立作业不过如今酿坊已有员工,而我必须对酿坊可以持续营运负起责任。

6) beer styles wise, what might be the 1 or 2 which is your personal favourite? 

Crisp lagers and saisons.
6)个人比较喜欢的类型风格啤酒是什么?
清爽的拉格(lager)和农场风格啤酒(saison
7) which is more difficult to come good? A heavily adjuncted or barrel aged beer or a more straight forward easy drinking beer?
Hmmm, whichever, it is difficult to make a great one. Though I prefer to make good easy drinking beers.
7)酿造添加很多食材/放置其他酒类旧桶提味的较复杂作品,或是简单直接易喝类型啤酒,哪一类型会更难以精确掌握?
嗯。。实际上无论是前者还是后者,要酿得出色不是一件易事。个人来说,比较倾向于酿造优质的易喝型啤酒。

8) what are some of the more challenging issues face by the brewery?
Increasing costs and rising beer prices in Japanese craft beer scene.
8)酿坊面对的一些现实挑战是什么?
日益上涨的原材料成本以及市场上已经出现的啤酒涨价现象都是挑战。
9)what are your observation over the years on Japan's craft beer market, any challenges and positives & negatives factor affecting the industry.
The number of craft breweries and craft beer shops has increased so much in these years, but thecraft beer share in the overall beer market has not increased that much.
We believe that we need to continue to increase the number of craft beer fans, at the grassroots level.
9)这些年来日本craft beer市场有什么正面或负面变化影响?
现如今,日本在地酿坊的数量已大为提升,专卖吧和瓶子店的数量也有很大增长,不过从整体来说,craft beer在日本啤酒消费市场上所占份额并没有显著增长,我们必须从基层做起让喜爱craft beer的群众数量更大程度的增加。
10)we live in a world where anyone can leave social media comments which can be good or bad--do you look at those and does it affects you in any way?
Sometimes it helps me to see myself in oblectively, but most of the time it's a waste of time.
10)如今是谁都可以上网留言称赞或批评的年代,这种情况会带来影响吗?
有时候网上留言会让我以另一个角度更客观的看待自己(作品),不过大多时候都是浪费时间而已。
11)while focusing on locals is there any thoughts of perhaps exporting your beer to other cities in Asia? 
If we have enough stock and can connect with the right people, I think it might happen.
11)在注重在地酿造在地喝的同时,有计划把酒送往其他亚洲城市吗?
在供应量足够,以及能遇到对的人情况下,把酒送出国是可能发生的。

12)any advice to people very new to craft beer or trying for the first time.
There are many different beer styles, and that's what makes craft beer culture so interesting.
I encourage you to try different styles. If you can find a reliable store, it will be even more fun
.
12)对craft beer不熟悉新朋友说的话?
这是拥有很多不同类型风格作品的啤酒世界,也是craft beer最有趣之处,可以尽量多尝试不同类型风格啤酒,要是能找到一家可靠的专卖吧/瓶子店,那会更有趣。

13) any words to people who think craft beer is Just BEER and no different from Macro? 
I think there is a void in my heart that only craft beer can fill. Or there is also many things only craft beer can do. It is not just only about the tastes, more about the culture and community.
13)对以为craft beer跟一般大厂啤酒没分别的消费者说的话?
个人来说只有craft beer能填补心中的空位,实际上craft beer不只是关于味道也关乎文化和社群。

14)anything I did not ask but good to add on here? 
I think your question is more than good enough! Thanks!
14) 没问到觉得想补充的?
问题够好了。谢谢。










Sunday, March 23, 2025

WEEK 233--2024 Most Memorable Beer & Mead List(part 3/3)-by ct(KL)

 

Final part of last year's most memorable list- with about 14 mentioned ealier--here's some more for the record:-
去年喝了什么留下较深刻印象作品酒单小总结,之前两篇共提及约14款不同风味作品,以下是另外一些肯定值得被提起的作品:-



Bokke- Mia 2019 & Framboos Pjassel 2019
Cracked these 2 last year with geek friends at different places/occasions--Mia was shared here in KL during Xmas sharing session--while Framboos Pjassel was brought to Tokyo for a small share.
去年两次不同地方的分享会把手中所剩无几的两款不同风味Bokke作品拿出来共享,其中以接骨木花加上两种不同酿酒葡萄入酒而成的Mia是在圣诞节时和本地分享会成员开喝,另一款3种不同覆盆子加桃子入酒的Framboos Pjassel则是去年东京行的分享作品。

In fact these are 2 of very limited Bokke left and I do admit that it's not something i would consider cracking easily but then will not be hoarding these forever / to wait for so "very very special" occasion only to consider cracking--after all good beer are meant to be shared with same wavelength/like minded geeks as i do believe that til the day a beer is opened--it shall remain as Bottle--not beer.
对啤迷来说,有时候一些较难寻酿坊作品是不轻易开喝的,分享也是看情况或确切来说视与谁分享为基准,某些特定酿坊作品难寻度/复杂性等因素让啤迷感觉需要在对的情况下拿出来和有共识的啤迷朋友分享。去年喝掉的两瓶Bokke作品对个人而言属于不轻易拿出来但也不是会珍而重之要收很多年非常特殊情况下才舍得喝那种,酒始终是要分享喝掉才是酒,一直收着很久都不舍得喝的大概只能算是个瓶子。
风味表现方面,Mia有着类似胡椒带辣气息味道,初入杯闻香到入口都有被不同于多数天然发酵酸啤以霉香酸味或果香等较惯常的风味表现而意外到,相对来说东京分享的Framboos Pjassel则充满果酸香及橡木桶影响带来气息,两者风味各异但都是让人会细味慢饮的作品。
Mia is a grape lambic with Elder Flower influence-was surprised at the almost peppery aroma & taste with initial sips--while Framboos Pjassel was more of the familiar fruited lambic nuances with fruits & natural fermentation funk as well oak coming through.

Standard- Day Dreamin'
Black currant mead in collaboration with a Illnois local coffee roaster--with coconut & vanilla added--what's interesting with this one is that not only those adjuncts can be tasted/smelled--there was this lambic-ish fermentation funk attracting the nose attention.
本地啤迷朋友的分享瓶子,来自美国伊利诺蜜酒酿坊作品,以美国当地“白日梦”工坊烘培的黑咖啡,椰子以及香草加入黑加仑子蜂蜜中酿造而成,喝起来除了上述食材风味,更有黑巧克力,以及意料之外的类似天然发酵带出霉香风味。是留下印象的一款。

Bierstadt- Slow Pour Pils
Heard of this US but very German pure style brewery for sometime already & finally got to sampled this one ( as well their Hells Lager) during last year's Tokyo trip--was really impressed & thought this & Charlie by Hill Farmstead( 2% abv) were the best ones i had last year in terms of low abv simple easy drinking beer.
In fact had both on tap & can version of this "simple beer"( in fact it's not easy to achieve that kind of clean/crisp/tasty level at all)--brought cans back to KL to share with fellow geek friends who yet to sample and they were all in agreement.
去年喝过“淡如水”轻度易喝型作品中除了再喝一次的Hill Farmstead Charlie超低酒精度(2%)之外个人最有印象的一款,来自美国酿坊但取经自德国低度易喝啤酒的作品已听闻好一段时间,去年机缘巧合在东京酒吧碰上两款来自这家酿坊的易喝型作品自然不能放过,实际上啤酒泵版本和罐装版本都喝了,都同样让人很有印象,大道至简或许是合适形容词,这是毫不花俏简单中见功力的干净作品,让人仿佛回到啤酒最简单但又有层次的境界,记得分享罐子时跟一起品饮本地啤迷朋友开玩笑说,要是亚洲可以经常找到那真的是可以整箱买来因为美味之余还可以是极度合适本地气候的“清凉茶”。

Pulpit Rock-Alle Sammen
Had this when at the same session there were 2 other big dark brew from Side Project--this is a "StoutWine"--blend of stouts & barley wine--but personally it felt very much a stout more than barley wine though there are traces of it to be felt in terms of mouth feel & senses--This one was a surprising one in terms of how well it stood up against the likes of Rye BBT & Derivation Grand Cru--in fact it did not got drown out but gave all of us quite an impression with it's thick body and leyered goodness of dark chocolate/caramelized dark sugar/vanilla/roasted malt all coming together.
黑啤(Stout)混合大麦酒(Barley Wine)的浓郁厚实作品,虽是二合一不过从酒体到闻香味蕾感受都更加倾向大黑啤感受,不得不提的是喝到这款作品时同场开喝的有两款也是美国顶级酿坊Side Project的大黑啤,不过以黑啤作品受到啤迷追捧的Pulpit Rock酿坊作品面对大师级黑啤毫不逊色,以出色的浓郁黑巧克力香草气息加上麦芽太妃糖焦糖等多层次风味表现让当天一起共享的啤迷朋友们一致好评,是当天稍微让人有点意料不到的惊喜印象作。

Side Project- Single Thread 2023
It's a blessing that we have La Coterie members here among the group guys--this one is a member's only & not allocated but need to grab when released--though generally Side Project is known for their big stouts & barley wine like M.J.K but saison & sour are what they do as well.
This is Oude Fermier soaked in Marionberries then blended with a young saison--fruits aroma was evidently clear-light sour with oak barrel influence & hints of funk-quite like this one.
虽然酿坊以好几款大黑啤(还有一款赫赫有名的大麦酒M.J.K备受啤迷推崇,不过酸啤和农场风格啤酒也是酿坊致力的方向,这是只供会员抢购的一款桶陈农场风格啤酒,以自家橡木桶陈农场风格啤酒Oude Fermier为基础投入紫蓝莓浸泡入酒後再混入另一款相对比较年轻的农场风格作品,在混合後装瓶静置一段时间留待瓶内发酵熟成。
作品比预想中有深度层次,富含莓果香气,微酸中带出木桶陈放气息,更带些类似天然发酵酸啤的霉香味道,舒适易喝中能感受到作品不同层次表现。


Saturday, March 8, 2025

WEEK232--2024 Most Memorable Beer & Mead List(part 2/3)--by ct(KL)

Part 2 of what were some memorable ones from last year list, as mentioned earlier last year was rather limited in terms of sharing sessions or travelling for beer--while early part of year trip to Bangkok was more of a chill trip--the year end trip to Tokyo was much more of a beer centric trip in terms of sharing as well visiting local bars.

去年是既没什么出游也很少在本地和分享会成员们见面开喝的一年,啤酒探索意义上比较重要的出游是东京行,至于去年初的曼谷行实际上并没有遇到什么让人印象深刻的啤酒,这也意味着去年总体来说喝的作品数量不多,不过对啤迷来说craft beer更注重的是质量而不是数量,整体来说过去十二个月个人还是有喝到好些不同酿坊高质作品。

 一如既往以下是只随意排序没有排名先后的去年最有印象酒单另一部份酒单:-

Hill Farmstead- Works of Love 2019 & Anna Montmorency
Had 2 of these beauties at different time & places--the former was locally shared by member of the tasting group--as geeks would know this the collab series from the brewery--working with different brewers/breweries each time when it comes to making a new one--this version of Works of Love had cherries & black berries added & brought together Russian River + The Lost Abby into the frame--while it says dark farmstead ale--the color is more of deep ruby red tha dark--flavours & mouth feel was one which full of cherries & berries goodness--with hint of funk too--how fine it turned out to be was in a way beyond expectation of the bottle owner.
Anna Montmorency is also a fruited beer--brought this one to Tokyo to share--also a pleasant surprise in that it has became one which is very different from the base beer--the cherries definitely added depth and flavours.

Works of Love是美国顶尖酿坊Hill Farmstead和美国境内或以外的其他不同友好酿坊/酿酒师合作的“常态合酿款”,这款放入樱桃和黑莓浸泡提味的农场风格啤酒是和美国两大经典酿坊Russian River以及The Lost Abbey合酿的作品,牌面上绝对是重量级联手,实际上作品喝起来也丝毫没让人失望,反之陈放的葡萄酒桶和水果风味都为易喝型的这款作品带来犹如比利时果酸啤酒般的风味表现和层次感,
Anna是酿坊的“普通常态款”,而Anna Montmerency  则是使用了当地农场采摘的蒙默伦西酸樱桃(Montmorency Cherries)浸泡,加入从不同葡萄酒旧桶中选出的Anna 原酒放置超过两个月提味而成,带去东京分享时啤迷朋友有点惊讶于这款水果变奏版作品的整体表现,微酸甘香的风味层次让味蕾很是享受。

Concious Ale-Cuvee Ami Int Edition
This is more of a geeks blend rather than a particular brewery's beer--had this in Tokyo with the man himself who made this blend--a blend of sour ale with 2 different types of saison--was a very pleasant tart one with hints of funk even though it's a saison rather than Lambic inspired sour ale.
美国啤迷朋友和另外两位朋友合作的农场风格啤酒,严格来说更像是啤迷间试炼的作品多过于正式酿坊作品,虽那样却一点不逊色,实际上喝起来的口感和整体风味表现相当出色,带有一点类似天然发酵酸啤的气息味道,属于有层次的易喝类型啤酒,是东京分享会中喝到感觉有意外惊喜的一款。

Pips- There's a Snake in My Bluet
Any geeks who follow Pips would know what Blue Suede Shews stand for in terms of how delicious a mead can be (blueberries-cashew nuts & orange blossom mead)--did not expect to encountered with this one--Bourbon barrel aged versionn of BSS--thanks to geek friend who kindly shared this--obviously got bourbon barrel influence--if bourbon- blueberries & cashew is your thing--then no questions asked--this one is top notch--though personally if i had to pick then would prefer the Original version of BSS.
酿坊的Blue Suede Shews绝对是个人至今喝过最佳蜜酒之一,充满腰果莓果蜂蜜香味的作品至今让人难忘,这款是放置波本旧桶陈放并加入乌干达香草荚提味的变奏版,换句话说是意图把原有的Blue Suede Shews变得更有波本和其他层次风味。能喝到这款要感谢东京啤迷慷慨分享,整体风味表现来说或许因为个人以原版作品作比较,感觉这次酿坊加法没有让人惊艳,相反地会更想喝到原版腰果莓果蜂蜜融合一体的美好。

Uchu+One Drop- Wassgood
A collab brew between Japanese brewery & a Sydney outskirt small brewery--while Uchu is more popular among geeks with it's Ipas--this fruited sour/smoothie was really nice--thick and very fruit juice like--it's very easy drinking with no hints of alcohol or this technically being a beer.
可说是去年喝到相当有印象的果泥啤酒作品,来自日本山梨县酿坊“宇宙”和澳洲小酿坊的作品,实际上也喝了澳洲这家酿坊的另一款果泥作品,但口感层次都有过甜单薄问题,明显的没有这款合酿作品的浓郁鲜香酸甜中自带均衡的层次表现来得出色,更重要的是这款能让人一口接一口的喝下去而完全不会出现腻口现象。




Side Project-Rye BBT 2022 & 2023 + 10th anniversary double barrel Rye BBT
It's quite hard to imagine having these big ones from Side Project here in KL until quite recently with guys from the tasting group having membership and access to these previously hard to come by beers. Thanks to guys sharing--had 1 of the Rye BBT earlier last year during a steak lunch meet--while another was during Xmas share--hard to pick which is better over the other since there are some differences between 22 & 23 in terms of what it is--but if i had to really pick then perhaps it's 2022 edging slightly.
Also had the 10th annivesary double barrrel Rye BBT--thanks to a US based geek who happened to visit Tokyo same time as my last trip-very much barrel influenced vanilla dark bomb is what i remembered.
去年在本地喝了两款不同年份的密西根顶级酿坊裸麦版本大黑啤,第一次是和分享会成员们的牛扒餐聚,另一次则是圣诞聚会。此外也在东京分享会喝到酿坊庆祝10周年推出的特别版四小瓶(四款不同作品)盒装的双重桶陈裸麦版BBT,一年中得以喝到三款不同桶陈/酿坊不同黑啤勾兑而成的裸麦版BBT真是件乐事。

要是问说个人对于哪一版的更有印象,其实还真的很难选,虽然不同版本因为酿酒师选用的烈酒旧桶和不同黑啤勾兑比例有所不同会带来风味表现上的区别但黑巧克力焦糖香草以及一些旧桶风味包括些微辛辣口感影响是存在的,真要选的话,个人口味会稍微倾向2022版本多一点(纯粹个人口味,无关高低)。