WEEK214---TOKYO 2023---SANGENJAYA

 

Tokyo is a big big city, each area has it's own characteristics,  as the leading city in Asia for craft beer, there are many places in and around town that serves craft beer be it a craft focus taproom, bottle shop bar, restaurants or tiny pub with craft beer options available. Today we are travelling to Sangenjaya, a neighbourhood 1 train station away from busy Shibuya, mainly because 1 of my go to places in Tokyo is situated here and more....

東京是巨大的，不同城区间各有特色，做为走在亚洲最前端的craft beer城市，城里各区到周边能找到不同型态或专精或只是配售craft啤酒选择的酒吧/瓶子店/餐厅，距离涉谷一站之遥的三軒茶屋也不例外。

Pigalle Tokyo

First visited this place around 10 years ago (yeah, it's been that long already since the first time). Overseas beer geeks who been around the craft beer game for quite a while would know this place run by the ever-present team of Chie & Hide--this is a tiny place--bottle shop bar with 6 taps & bottles/cans selections mainly from Europe as well some Japanese breweries including up and coming ones. On a busy night this tiny place can be rather crampy, but the familiarity feelings is what makes it a place i would come back for a beer (or three) whenever im in Tokyo.

It's been qiute a while since i last visited Tokyo in 2019--everything still feels the same the moment i stepped into the bar and greeted by the smiling duo busy manning the bar.

有些年资啤迷会知道这家由夫妻档打造店内装饰走欧陆风的小小酒吧/瓶子店，吧台有6个啤酒泵加上冰柜瓶子/罐子选择，从大概十年前第一次去这家店开始，每次去東京就会去探望下已成惯性动作。

店家选酒以欧洲进口啤酒为主，加上选择性一些日本国内酿坊作品，狭小店内空间容纳不了多少人，但每次去東京还是会去跟店主夫妻俩打招呼喝点酒聊聊天，店面虽然很小但无阻这家成为不少国外酿酒师和啤迷会到访的東京酒吧/瓶子店。

四年没见，一去到店里一切还是像每次到访那样，虽然店面空间狭小人多会拥挤但每次到来就算客满还是感觉自在，熟悉感的确是会让人放松的。

Sanity

If Pigalle is the "senpai"botlle shop bar with an European tweak bar decor wise--then this place which is rather new to the scene is the more lean & chic type of bottle shop bar, There are 8 taps + few big fridges--selections are mix of US( some Europe too) & some currently in trend( some might want to say Hype) Japanese breweries from different areas of Japan--if these are you aim then this place will not dissapoint you.

This is basically a standing bar with hardly any seats available--so if you are used to sitting at a bar then this need a little bit adjusting to --but if the beer is good then standing and drinking won't be much of an issue i guess. 

如果说Pigalle是欧陆风的三軒茶屋前辈店，那这家距离不远近两年才开业的酒吧瓶子店走的是比较简约新颖路线，店面装置感觉之外更体现在选酒方面，无论啤酒泵还是冰柜选酒都能看到一些美国知名酿坊作品加上近年冒起的几家日本人气酿坊选择。

 店里除了冰柜里的瓶子罐子选择也有不定时更新酒单的8款啤酒泵版本可喝，对于不太熟悉站立式店家文化的外国啤迷来说，或许店内没有座位只能站着喝是唯一需要点脚力适应之处。对想找寻一些比较当红人气日本酿坊作品的啤迷来说，这里的选酒可以找到好几家，而且可以在店内直接开喝也是比较方便的一点。

Side Note 1

Besides the above mentioned 2 places--there's a restaurant bar plcae not too far away by the name of Apart--those who been visting Shibuya's famous American craft beer & bourbon focus "extreme bar" Craftheads would know that this is a sort of  "alter ego" shop after the owner decided to close down Craftheads Shibuya back in 2018 and moved to Sangenjaya with this "breakfast place + Izakaya+ craft beer & other alcoholic beverages" place.

Though concept wise Apart is quite different from Craftheads but still one can find some good old brews from US breweries such as Hair of the Dog, Three Floyds, Jester King and more...

Rather sadly--due to timing issue--though i did went to Sangenjaya more than once during the trip--did not make it to this place. And the miss will be forever since i have received news that Apart will close it's door on the 28th of this month.

To geeks who have enjoyed some good old whalez so to speaks during the heydays of Craftheads Shibuya--here's a toast to Micheal aka Koji San who has played( and still is) his part of what Tokyo ( as well Asia for some of us living in different parts of Asia who been part of Craftheads nights) craft beer journey was like.

^(you could type the word craftheads in the search column in this blog to see posting from those years)

侧记1

有一家叫Apart的餐酒吧，是多年前在涉谷赫赫有名的美国波本和啤酒专卖吧Craftheads 闭店後在三軒茶屋再开的店，虽然新店转了型更像餐酒吧而不再是之前涉谷店那样专注于美国波本和啤酒，但还是可以找到比如Hair of The Dog，Jester King，Three Floyds等美国老牌酿坊作品，无论是之前去过涉谷店还是新朋友，这家是值得一探的，在三軒茶屋其中一天有想去，可惜最後还是因为时间关系没能去成。

#专栏见报当天就看到台湾酒友安迪局长在脸书上发的“时代的眼泪”说APART营业到这个月28日就闭店不做了。对当年有去过涉谷Craftheads店的啤迷朋友来说，这是珍贵的啤酒记忆，在美国大酒还没有像近年那样可以自由出现在网络啤海等待被买断年代，涉谷Craftheads的出现某种程度上缓解了亚洲啤迷朋友想找到美国大酒的习题。

 

Side Note 2

Tokyo is full of all kinds of drinking places--big or small--focus on particular drinks or otherwise--there was 1 evening after the first bar me and a few old & new friends went to was closing after 10pm--decided to seek for another bar nearby to continue the camaraderie--so we stepped into a tiny standing bar with 1 row of standing space--meaning everyone basically stand in 1 line straight in front of the bar--and it hardly squeezed in around 10 people--There were 4 taps of craft beer to choose from since this is essential more of a wine bar--on tap selections was rather limited but this trip i was not in the chase ( especially in the first few years of visiting Tokyo) for specific beers from US or Europe--this time around it was more of a go easy attitude and just enjoy the company & conversations with friends.

侧记2

東京不少地方都有小酒馆，就是那种可能只有三五个座位或只能站着喝立式小店，和啤迷朋友去三軒茶屋泡吧其中一晚因为原本那家十点最後点单，于是去了另外一家，小小的立式店以卖葡萄酒为主但也有4个啤酒泵craft beer选择，当时主要是相聚聊天所以也不太在意啤酒选择有限，从门口进来小店只能一字排开站着，这是个人去过至今最小立式酒吧，是吧台上长长一排铁制槽，内里放满了核桃类坚果，提供手握开壳器让客人自由享用，啤迷朋友一开始好奇试着开了一粒，因为手握打开核桃时发出的声响结果一发不可收拾的一直玩下去。某种程度上，这次在立式店经历也侧面反映了个人之前到東京只想找高质欧美进口啤酒喝，到这次心态转变不刻意追寻欧美进口啤酒而是更自在享受当下喝到的以及和啤迷朋友相聚聊天时间，实际上，这些年来喝过好些啤迷们公认的高评分或大力追捧“大酒”後，有时候像这样跟朋友聊天喝点可能比较“平平无奇”的也不错。

WEEK 213--Tokyo 2023--Harajuku/Shibuya/Nihonbashi

 

This is the 1st (of a few more articles to come) piece for the newspaper column--mainly as a sort of personal notes about the trip rather than a Tokyo beer guide because there are too many craft beer places in and around Tokyo that even if i had stayed for a month it's still only scrathing the surface.

十月底去了趟久违的東京 ，这次逗留时间稍长，也因为好久没去，接近两周时间内去了十多家城里和周边地区或新或旧专卖吧/瓶子店，也和住東京的新旧啤迷朋友们有过几次瓶子分享会，接下来会分几篇聊聊去过哪里喝了些什么当做个人啤游小记。

Also--though i probably could have gathered more than just 3 beer spots mentioned here--due to newspaper column spaces for words + pics--decided to just go with the flow and post when it's published forthnightly.

This week it's about 3 beer places that i have not been to previously( pre-Covid)--while Harajuku & Shibuya are next to each other on the same side of the Yamanote Line--Nihonbashi obviously is on the other side and via underground Metro rather than JR--went to these places on different days anyway so not really matter distance or direction wise.

Harajuku--Dig The Line Doors

This is one of few places suggested by Neil who i will not miss having a beer (nope it's always more than a beer) with whenever I visit Tokyo since the first trip many years ago.

Went through the few places including browsing on the tap list and decided on this place partly due to it's location--of course the most important is still what's inside to pick and drink from. Location wise it's basically right in front of Harajuku JR station--inside a lifestyle shopping mall( which was quite not what i thought of--thinking it could be a small place hidden somewhere in the alley away from the bustling streets of Harajuku).

It's a small place--modern & neat--with low benches & bar stools to pick from--6 taps & interestingly placed fridges--mix of in-trend Japanese breweries + imports of Europe & US--would say the selection was quite good when visited--ended up spending the entire afternoon there sharing some Japanese & imported ones. It was a cosy afternoon & a happy one since it was the first session of the trip after 4 years of not visiting--and definitely nice to have met and shared some beers with Neil. 

#apparently they have another bottle shop/bar in Kyoto so if you are there it's one to look for.

原宿---Dig The Line Doors

每次去東京都会约上常住当地的英国啤迷朋友Neil见面聊聊喝喝，这次也不例外，去的这家是小型酒吧瓶子店，位置很方便，就在原宿站正对面一家餐饮购物中心底层，走出车站过对面路就能找到。

店家不大，正中斜位摆置的冰柜除了一些进口欧美酿坊作品也满满的放着来自日本国内不同地区酿坊作品，其中不乏好几家高人气酿坊作品，瓶子和罐子选择之外，店里也有6个啤酒泵提供更多不同选择。

店面虽然不大，去了两次看到选酒和氛围来说感觉不错，特别是如果想找近期比较高人气日本不同地区在地酿坊作品的话，这家的瓶子或罐子选择不会让人失望。

Shibuya--Mikkeller Kiosk Bar

This is the 3rd bar by Mikkeller Tokyo( after Kanda bar)--heard of this prior to the trip and obviously included in list of places to visit though no definite date as to when--came here on the later stage of the trip--and just so happened it was an evening with some nice ones on tap--a mini "post MBCT 2023" tap takeover event with a few participating breweries such as Lua, Bottle Logic on tap. 

An event such as this in Tokyo would mean 2 things--1 is the tap list would be better/more interesting than a normal day list, 2 is the chances of bumping into some familiar faces is rather high--true enough--enjoyed the tap list and bumped into a few friends including Hamilton the man behind( or more like in front) Mikkeller Tokyo--as well the  team of Hide & Che from Pigalle Tokyo.

As for the place--have to say it was bigger/cosier than i thought it would be since the word Kiosk might suggest it's a tiny place(the fact that it's housed under a hotel lobby area and look quite small from social media posting)--but it's not--there are sitting area inside the bar as well as outside--and you can sit on the concrete "roadside bench" too if you so desire. 

Location wise it's not far from Shibuya JR station either though on the other side of the First Bar--much like how you could walk to the First Bar located at Dogenzaka--if from Hachiko statue it was always go left via 109 to First Bar--for Kiosk Bar it's go right side---it's not that far to walk--in fact from the "roadside bench" one can see that the hot new place Yamashita Park(where Shibuya Yokocho located) is very nearby. With 20 taps  there were some good choices to pick from(not sure if there's bottle list available as i did not asked)--ended up spending time here and did not make it to the First Bar( which i normally would everytime in Tokyo).

涉谷--Mikkeller Kiosk Bar

一直以来，开在道玄坂一家神社对面的米吧本店是每次去東京都会一探的点，这次因为还没来过开在涉谷一丁目一家酒店楼下的三号店所以选择了这里。（二号店在神田）

到访当天适逢酒吧有十月中举行的東京啤酒庆典(MBCT23)关联几家美国酿坊的小型占领啤酒泵(tap takeover)活动，当中包括新晋酿坊Lua，加州黑啤高手酿坊Bottle Logic等等，换句话说，当天酒单要比平常日子精彩许多。

从字面意义来看，Kiosk可以是比较小型类似便利店那样的，之前从网上图片看到觉得可能会是小小的一间，毕竟米吧本店就在涉谷不远走路可到的另一边，不过实际来到後比想象中宽敞，啤酒泵选择也有20款，店内座位之外也有户外选择，而且酒吧是开放式所以整体感觉还蛮舒适惬意的。

Nihonbashi--Omnipollo Tokyo

This is the only Omnipollo bar in Asia( as far as i know)--so it's quite obvious this place is on the list of beer places to see in Tokyo during my trip--even though personally i would prefer a place with many different breweries choices to pick from but this place is still worth a visit for sure.

It's located at Nihonbashi--or rather more accurately it's closer to Kayabacho' subway Station(茅场町駅） if you are taking train and do bit of walking. Interestingly the place look very much like someone's wooden house right next to modern tall buildings--from the outside if not for the eye catching neon signage one might just miss it--but once inside the bar--it's very much omnipollo feels with 9 taps & 2 slushie machines which in a way has somewhat become a signature part of Omnipollo be it during a beer festival or bar assocaited with Omnipollo( Titans bar at Otsuka also has got slushie machine).

It's expected that all 9 on taps are all beers from Omnipollo since this is their Asia "avatar" bar--the place is small but not crampy--there are comfortable sitting area to rest your legs and enjoy some beers after walking--personally--this is a bar that if you are a fan of Omnipollo then it goes without saying that it's certainly worth your time--but even if you are not--it's still a nice little place worth a visit.

日本橋--Omnipollo Tokyo

瑞典名牌酿坊在亚洲唯一“分店”，开在日本橋商区一间旧式看起来比较像民居房的木屋内，小小一间夹在周围高高冒起大厦中，除了显眼的招牌外观平平无奇，不过踏入酒吧看到内部装置就能感受到酒标设计感强烈北欧酿坊的构思延伸.

酒吧有9个啤酒泵，当然也少不了两架他们拿手的冰沙搅拌机，有趣的是虽然这是家不折不扣的啤酒专卖吧，但看到那两架摆在吧台的沙冰机会很自然的觉得这就是Omnipollo专属酒吧会有的设备，他们在啤酒庆典活动中就是这样把啤酒当沙冰或类似奶昔那样来玩的。

当天酒单上的9款啤酒全都是自家作品，并不像一些有自家作品酿坊酒吧那样也会出现一些其他酿坊作品，毕竟是酿坊品牌的亚洲唯一”直属分店”，数量不算多啤酒泵上的全是自家啤酒自然可以理解。

WEEK 212---Tokyo Beer Trip 2023

 

It's at times surreal/absurb yet so very real that we have been through the period of social distancing/ no travelling....

My last visit to Tokyo was end of 2019--after the long wait, finally made a trip last month end, basically to see beer friends, check out old and new beer places, and of course eat some Ramen( and more...).

在有时感觉虽然真实但也有点荒谬好像没发生过似的新冠疫情打乱所有旅游计划之前，最後一次去東京是2019年，距今已四年。

等待多时後终于在十月底去了趟久违的東京，除了跟几年不见啤迷朋友们见面聊天分享一些私藏，自然也要去不同专卖吧瓶子店走走喝喝看看東京craft beer新旧面貌。这次去的时间稍长，和不同啤迷朋友有几次瓶子分享会，旧地重游同时也去了疫情前没去过的一些新店探看。

以外地人角度看，四年後的東京 Craft Beer市场并没有因为疫情影响而停滞或后退，相反的作为站在亚洲最前端的Craft Beer城市，東京市场选择一定程度上有明显提高，除了出现更多美国欧洲高手酿坊进口作品，不同地区也有些新酿坊出现，其中不乏具备一定水准的人气酿坊。

序篇就以过去接近两周以来浅接触的几家日本在地酿坊有特点作品开始，之后再逐篇聊聊在東京期间去了什么地方的专卖吧或瓶子店，这当然不是什么東京啤酒图鉴（因为专门写東京和周边地区以致全国其他地区Craft Beer图鉴的另有其人，至少我的東京啤迷朋友中就有一位是写了多年的网站Tokyo Beer Drinker负责人），所以再怎么看也只是很浅显的个人東京啤酒行程小记。

This is the first of few articles for the newspaper column--basically as a sort of personal record of which beer places i went but by no means a beer guide or whatever because that's far from what i plan to do--in fact if you are interested do check out my Tokyo beer friend's long standing blog turned into a proper website https://tokyobeerdrinker.com/

For the articles to follow--will try to gather the closer to each other( location wise) beer places basing on JR Yamanote Line--but that's only a rough idea so let's see how it goes.

So after 4 years of not visiting Tokyo--and with very much lesser drinking while in KL(good beers are hard to come by is 1 very real reason--come live in Malaysia and you will very soon know why)--was rather surprised to find myself actually went to roughly 15 beer places at different parts of Tokyo--as well had no less than 3 bottle sharing sessions with old & new beer friends in town.

The 1 obvious thing i did this time around was relatively speaking sampled more different Japanese breweries beer than i ever did. And it's fair to say that some were good or average but of course there were a few which stood out or at least very interesting to drink, here's some which i like:-

Amakusa Sonar Beer

Never heard of this brewery from Kumamoto before( as compared to the others mentioned below)--had cans & on tap version of basically fruited sour & hazy ipa/pale ale---honestly the hazy or pale were just average--but the Banana sour as well as Orange/Tangerine sour were absolutely interesting and nice to sip---there's another variant of Mango waiting to be sampled.

来自日本西端熊本县天草市的酿坊，東京期间在不同酒吧喝了几次这家作品，有啤酒泵版本也有罐子，出色有趣的是果泥奶昔类型啤酒，水果选择有香蕉，柑橘，芒果等等，作品水准跟同时间喝到的进口美国酿坊作品比较的话感觉有过之无不及之处。

Songbird

A few of my Tokyo beer buddies actually been to this tiny brewery located in Kisarazu, Chiba. One of my friend's description was " in the middle of nowhere--run by a couple--and there were kids running around when visited."

Had the opportunity to sample around 3-4 of their beer--all bottled condition--styles sampled includes brown ale-biere de garde & saison--yes you can more or less see where this brewery is heading beer style wise.

As someone who like Saison--i do have a certain parameter palate wise--this bottle was shared with a fellow Saison lover and we both were in agreement that this is quite a beer--the ume/oak/woody smell & taste was tasty with some depth. ( oh yeah--the current untappd pont given is rather low for wthat this beer is)

住東京的几位啤迷朋友都有去过这家位于千叶县木更津市的小酿坊，其中一位说法是“位于不懂哪里的郊区，由一对夫妇打理，到访时有小孩跑来跑去。”

第一天到東京时就喝到三款不同作品，其中桶陈农场风格作品最有亮点，介于橡木桶和梅子的气息味道相当特出，易喝有层次有余韵，是远比现有Untappd 评分高的佳作。

Totopia

Seems like the new in trend brewery or so im told--eye catching bright bold designs on the cans--but of course craft beer is not just about label designs--what's inside the can/s will decide.

It's sour IPA with fruits & vanilla thrown in--did not taste like IPA nor those thick/bold fruited ones--fairly easy drinking though slightly on the sweet side rather than sour--interesting one.

爱知县長久手市的新兴人气酿坊，罐子设计走鲜明用色处理，第一天跟老朋友见面时喝到是一款相对有趣的作品，类型标明是酸味印度单啤（sour ipa)，除了啤酒花投放也加入血橙樱桃椰子香草等不同食材提味，喝起来口感味道既不是典型酸啤更不是印度淡啤，反而有点接近清爽果泥啤酒类型。

#grab from internet

Uchu

Was actually considering traveling out of Tokyo to Hokuto, Yamanashi to visit this brewery--not that im a big fan of Hazy but because the taproom was such a cool set up it looks like "a flagship handphone or computer store"( in my beer friend's words).

In the end did not make that trip out but sampled a few of Uchu's beer--including this collab brew with GreenCheek--had this on tap--and it was good--just the nice balance of hops & sweetness--nothing cloying or overly bitter-sweet.

上Untappd搜寻排名最前或者最热门日本在地啤酒的话，宇宙酿造和另一家（West Coast Brewing）作品基本包办了“排行榜”中超过一半位置。酿坊位于山梨县北杜市，附属的品饮室造型简约有型（啤迷朋友说看起来很像高端手机电脑专卖旗舰店），启程前有考虑列入東京郊外行不过最後还是没去。

这次刚好能喝到这家以类果汁印度淡啤(hazy ipa)为人知的酿坊推出和美国高手酿坊GreenCheek合酿的啤酒泵版本，果香甘涩新鲜度均衡度都有做到，是好喝的。

Vertere

A small brewery from Okutama, Nishitama area with very minimalist style of can designs.

Had their hazy ipa which i must say was quite good, but the one which attarcted most attention was this Raspberry sour--on first sip was already drawing attention--nothing thick or bold but rather the opposite way of being clean-light-yet with some layering, easy to drink but not in a boring way.

高人气的多摩川酿坊，简约风格酒标设计具有很高辨识度，当然craft beer讲究的是酿造水平，以喝到的几款作品来说，干净不花俏是直接感觉，其中一款覆盆子果酸农场风格作品就简单平实中见功力，水果酸香适中，整体易喝但不单调，是水准作。

WEEK 211---to choose or not to--craft beer basics for Newbies

 

Someone new to craft beer had this to ask "should i be somewhat choosy or don't care much just drink?"

有刚接触craft beer的新人朋友问“喝craft beer是应该有所要求还是不管那么多有什么喝什么就对了？”这是个相当有趣的问题，从新人朋友角度来说，这问题可能有以下几个意思：-

其一，craft beer不同类型风格啤酒选择很多，既然有选择就意味着可以有要求。

其二，既是craft beer就意味着水平都会不错或很好吧，那随便喝就可以了。

其三，craft beer到底是什么一回事？一开始怎么知道该要求什么？

It's quite an interesting question with a few indications:-

a) craft beer comes with so many different choices-indicating the right to pick.

b) since it's craft beer, simply drink any also good right?

c) how do i know where to start what to demand?

个人来说，这问题的答案完全因人而异，关键是新人朋友要自己决定喝craft beer只是随便喝喝开心就好还是说可能需要花时间精神去探索多些的事，决定了才知道到底是要往哪个方向走。从嚐味角度来说，基本要求是一定要有的。换个角度看，喝craft beer就像吃美食，需要有所要求才能喝到酿品应有风味，就像去吃云吞面或海南鸡饭或烧腊那样，都会有自己心目中几家，不会随便就吃吧？

 新朋友对啤酒有要求并慢慢知道自己要什么的话，以下是有帮助的基本动作：-

The answer to this question is very much depending on individual's decision--to be choosy/to make certain demand Or just go with the flow drink whatever that comes your way. From tasting perspective there is no doubt one should have some form of demand--the same way when one go out for a bowl/plate of Wanton Noodle/Chicken Rice or Charsiew/Roast Duck--you won't just simply go to any shop but only those meet your requested standards for taste & flavour.

How do newbie know what to expect/demand? here's some basics which can help:-

1) Read the Label

The first step is a simple one--pay attention to what's printed/written on the labels--it will tell you quite a lot of informations such as what style this beer is, canning/bottling date(important info for style like IPA--no date indication can mean red flag), any adjunct added ( if so what was added), was it barrel aged( if so what barrel/s & for how long), is it a single batch brew or a blend( if blended what mix what), to drink fresh or suggested to keep for a while longer before opening, suggested drinking temperature---so on so forth.

It's a good start for newbie to at least know what you are drinking.

1）注意酒标资料

酿坊瓶子或罐子上会说明是什么类型风格啤酒，装瓶/装罐日期（IPA类型鲜味表现关键之一，没日期是警讯），是不是加入水果/食材（如有是什么），有没有经过不同酒类酒桶陈放（如有会说明什么桶放多久），是单一原酒还是同类型不同桶陈酒又或是不同类型酒混合勾兑而成，需趁新鲜喝还是可放置一段时间後才喝，赏味温度（冷度）建议等重要资讯。通过酒标知道自己在喝着什么风味啤酒是好的起步。

2) The way of Minusing

Drinking craft beer can be very similar to eating food--there will be the factor of personal taste /flavour preferences for sure--meaning one will authomatically lean towards favourable taste profile & shy away from unfavourable ones.

It's very important for people who drink craft beer for the very first time to avoid those unfavourable taste profile from food---by minusing out taste profile one dislike or likely won't like is a way of minimizing chances of a newbie being scared off from the very beginning and never to seek out more craft beer in the future.

2）删减法

只从个人口味角度出发而言，喝craft beer和吃东西是非常相似的，意思是大家都会自然而然倾向选择自己喜欢的味道，避开自己不喜欢的味道，删减法对才刚接触craft beer新朋友是很有用的，一开始先把自己觉得不会喜欢的啤酒风味选择排除在外的话可避免“才开始就结束”的无语局面，要避免因为一开始就喝到自己平时吃东西时原本就不喜欢类型风味而觉得craft beer一点都不好喝，试一下後即刻下定论觉得不过如此或不适合自己口味从此不再主动接触从而错失真正了解craft beer世界的机会。

3) Do some homework

A lot of useful informations can be seek out with a click of the keyboard--from beer styles guide of BJCP to the more tourists/foodie comments style of sites/app like Untappd or Beer Advocate are some useful ones which can help newbies to do some homework of their own according to own need.

One word of caution though--Don't dive too deeply and treat beer ratings by others as your only guiding light. Doing home work helps but only way palate can improve is drinking/tasting and understanding different flavour profile.

3）做点功课

这是手机电脑点开就资讯爆炸的时代，很多craft beer相关信息都能查询，无论是哪一家酿坊基本资料还是酒款类型风格，比较权威知识型的比如BJCP啤酒类型风格定义指南，类似美食旅游评论型的Untappd或Beer Advocate评酒APP/网站等都是新朋友可根据自己需求去搜寻了解的，虽然啤酒一定要自己喝过才会对风味表现有所知，看过读过的基本功课会有一定程度助益，只是一定要注意避免被网上其他个人评酒结论或评分高低牵着鼻子走。

4) The way of Adding

If "the way of Minusing" when very new to craft beer is meant to play safe - minimizing chances of newbie running away after first encounter with craft beer--then this is the way forward especially if a newbie been introduced to craft beer for a certain period of time( say a year or longer--depending on individual)--it's time to expand one's drinking horizon--meaning don't just stick to 1 or 2 favourite beer styles(nothing wrong though) but try to venture into other beer styles too--even if that beer style can be of unfavourable taste profile from food experience--expanding beer styles horizon is a good way to palate training for sure.

4）递增法

这是重要一步，如果一开始采取删减法是为了减低“一开始就结束”的概率，那喝上一段时间後（可以是一年或更长，看个人），就轮到递增法了，只有试过多种不同类型风格啤酒後才会知道各自不同风味表现，对提升自身味蕾鉴赏力过程也会有所帮助，虽然有的啤酒类型风格听起来或许不是自己会喜欢风味，但没喝过也就只是自个想象排斥，唯有喝过才能有所知，好玩的是就算喝到不是自己喜欢味道，也是对开拓味蕾训练过程有帮助的。虽说独沽一二味没有对错，多类型风格嚐味是更有助提升味蕾鉴赏力方式。

5) Palate Training

Yes--there is a such a thing as palate training in craft beer drinking(recently saw clips of someone who is a known RAMEN-Geek said the same about ramen eating)--meaning one would/might/will have different understanding/palate enjoyment about a SAME beer when drink during newbie period & after palate appreciation ability/experiences goes up several notches.

Do note that sometimes when a perfectly fine beer "taste bad" it can be a case where it's because you are at a stage where your palate still cannot appreciate/understand the beer better.

Also--if a beer taste like heaven or worth a 100 out of 100--it can be a case where your palate have set a low entry rather than the beer being so fantastic--drink the same one a few years later and see if you still think the same ( the end results can be quite interesting).

5）味蕾鉴赏力

喝craft beer是有味蕾训练过程的，意思是不同阶段会对同一款酒有或更进一步或完全不同的认知感受。新朋友要记得的是，除非酒因为感染或运输或储存因素坏掉变味了，有时候自己觉得不好喝的某款酒不是因为酒不好，而是因为现阶段的你还不会欣赏。同样的，现阶段觉得好喝到不得了的酒也可能是因为个人味蕾门槛低所致。