WEEK 30--more than just SOUR--chit chat with NEIL

“酸”啤酒在东南亚好像不是特别受欢迎的啤酒类别。

除了新加坡，在吉隆坡和曼谷都很难（应该说没有吧）找到比如CANTILION之类的瓶子。

个人来说，身边喜欢CRAFT BEER的朋友，特别是男性朋友，好像都不太喜欢，甚至不太能接受LAMBIC类别的酸啤酒。

不过，LAMBIC是自成一格，风味独特啤酒类别这个事情是肯定的。

更重要的是，LAMBIC虽然被统称为“酸”啤酒，不过，这类别有的不只是一个味道。

酸，肯定不是LAMBIC的全部。

To talk about Lambic in a city where there is almost no supply is a bit strange.

Yes, there is close to zero supply in the market for Lambic beer in KL(except a bit of  SPONTAN beers from the likes of mikkeller/to ol/nogne and some others), and very likely Bangkok too, as far as South East Asia is concern, we can only find a certain amount of LAMBIC in S'pore.

But--as they say--things gotta start somewhere--so this week's column is a little bit of very basic chit chat with a fellow blogger friend of mine---who is a fan of Lambic for no less than a decade..

QUOTES:-

why lambic?
"Well, maybe it was quite early on. My first beer love was Belgium and it’s still my favourite country for beers. As a naturally curious person with a copy of the best book on Belgian beer available (Tim Webb’s ‘Good Beer Guide Belgium’) it was only a matter of time before I got started on the lambics"

anything to do with taste for food?
"Actually, not at all. I am not particularly an advocate of food and beer pairing, possibly because I’m a vegetarian so I don’t have the luxury of being able to try whatever people suggest goes well with particular beers."

what so good about lambic?
"Definitely the refreshing aspect is important. I can’t think of many other kinds of beer that would work so well for this purpose. I think for me however, it’s neither the refreshing part or the sourness that is the main draw, but the funkiness. Lots of people call it ‘horseblanket’ although I don’t know how many of them have sucked on an actual horse blanket"

".It does definitely create the right impression though. It’s always a bit of a lottery describing tastes as everyone experiences them differently, but it’s the dry, slightly dusty and cheesy elements that do it for me most. The other elements are merely a very welcome bonus!"

a basic guide for newbie?
"For someone who has never drank Lambic before, you can’t go wrong with the regular Cantillon beers, the Gueuze and Kriek. Cantillon deserves the excellent reputation it has."

any to do/not to do?
"I definitely wouldn’t start with any of the difficult to find ones, as you might be spending a lot of money on something that you don’t really like. There is definitely a learning curve with Lambic. "
"The more you drink, the more you appreciate what makes each one special. And of course, given the natural processes used in making this kind of beer, these special elements can vary from batch to batch and bottle to bottle."

your personal favourites?( "extended version" answer than what appeared in newspaper column)
" Cantillon make a lot of different beers throughout the year. Vigneronne and Saint Lamvinus involve grapes and wine barrels, Fou Foune has apricots, Iris is made with a different malt and uses fresh hops. All should be fairly readily available if you are willing to pay a bit extra. The Lou Pepe series are basically the regular beers but extra nice versions, leaning towards the old Lambic taste a little, so drier, sourer and harder."

"Drie Fonteinen have done some specials in the Armand Series named after the four seasons. I have a bottle of one but haven’t drunk it yet, but they’re supposed to be very good (and they certainly are very expensive)."

"Tilquin annually (I think) make Quetsche with plums which was delicious when I had it."

 NEXT WEEL--part 2/2 of chit chat with NEIL( please note that it will be uploaded only after 28th Oct as the writer will be away for Three Floyds tap take over in Bangkok--partly to celebrate CRAFT IS ART craftbeerblog's 1st year anniversary this month)

WEEK 29-- UK's "Newer waves"---chit chat with GEOFF QUINN

对英国酒吧文化有认识的朋友都知道，喝啤酒这件事在英伦是家常事，也是社交事。

只是，让英国朋友有点“漏气”的是，长期以来，市场一直被单调口味大厂啤酒占据，让很多人说起英国啤酒印象就是一句概括--“BORING”。

当然，因为CRAFT BEER的浪潮，还有苏格兰“酿狗”的出现，过去几年的英伦啤酒市场开始起变化，喜欢CRAFT 的朋友开始发现更多“酿狗”之外的新酿酒师，新品牌，新选择。。

这期专栏以2014哥本哈根啤酒庆典（CBC 2014）受邀英国撞意啤酒新品牌为指标，跟英伦新浪潮其中一个品牌BUXTON的创办人/主创酿酒师GEOFF QUINN聊聊一些啤酒事。

身为撞意啤酒新市场的吉隆坡，最近开始可以喝到不同类型的BUXTON啤酒，包括上了啤酒泵和瓶子选择。个人来说，最喜欢的有IMPERIAL BLACK（黑色IPA)，JAW GATE（APA）, STRONGE STOUT（黑啤）以及AXE EDGE（金黄IPA）。

期待近期有更多其他英伦新品牌酿品出现。

UK certainly is known for pub culture.

Ironically, UK beers has also been long known as "booooring".

That's until few years back when the "newer waves" of craft brewers started to emerge---after Brewdog got the ball rolling earlier.

This week's newspaper column is a little chit chat with Geoff Quinn of BUXTON---1 of 7 new waves brewers invited to the ever popular Copenhagen Beer Celebration 2014( CBC 2014).

QUOTES:-
on being invited to CBC 2014--"comparing notes" with other brewers 
"It's a great privilege to be invited to such festivals, but they also bring a unique kind of pressure to us. We are being compared alongside the best of the best, so it's essential that the beers we present are of the highest quality."
 "We're proud that we stand alongside these other world-class outfits and enjoy getting to taste their brews too, and chat and party with the folks that make them. We always come away from these events exhausted, but highly motivated to try new things we may have learned, we also usually organise a collaboration brew or two off the back of them."

on UK beer scene
"The UK scene is still very much a traditional ale culture, with the vast majority of breweries making perfectly nice, if a little pedestrian beer - what could be described as dull, or boring. There has been a proliferation of modernistic craft breweries recently, not all of which are making particularly high quality beer."
" Things are moving at a very fast pace, and this is where the challenges in UK craft brewing lie in the near future; maintaining a high level of quality whilst attempting very challenging (to brew) beers. "

on Buxton's motivation factor/s?( some brewers started because they want to brew better beers to please own palate)
"Similar -I was frustrated by a lack of interesting, tasty beer. But equally, a large motivation was business related - I saw an opportunity and took it."\
"Sometimes it seems that people forget that although breweries tend to be a "lifestyle choice" for the owners/partners, they are still a business and the model is a tough one to make work. This in itself is as much of an (enjoyable) challenge as making great beer."

on beer styles influence

"I guess it's true to say that we are somewhat influenced by the US brewing scene, whilst maintaining an essentially British outlook. We like to use a lot of hops in our beers, and the US (and NZ) varieties give us the kind of character we are looking for in a beer."

on providing constant supply or to brew as and when you like

"We have our business targets like any brewery - we need to pay wages and building costs, taxes etc. One of our major challenges is to ensure that the economic constraints of running the brewery don't get in the way of making brilliant, interesting beer."

any rituals when brewing?

"Simply -Do it right."

to newbie
"Welcome to the party :-)"

to (yet to be) newbie
"We just gently suggest they give it a go, the beer will speak for itself if they try it. We wouldn't want to push anyone onto craft beer, they'll get there eventually..."

NOT included in newspaper column"-
on ASIA
"Only to Singapore a long time ago on a 24hr stopover. Now that more of our beer is getting into the region, we're very excited about visiting and experiencing the Asian beer scene."
"Unfortunately, we don't have any connections with Asia base brewers - something we'd love to change!"

on near future plan
"We don't have a style to concentrate on for the next 1 to 2 months, let alone years. Our plan is continue innovating, making the kinds of beers we enjoy and to collaborate with other like-minded breweries. At the moment we are enjoying making a lot of sour beers, but also stouts - big ones and little ones!"

your 3 cities for beers
"Edinburgh - great beer scene with some fantastic bars and breweries in a compact city area. Barcelona - again a great scene with some excellent bars. San Diego for the brewery tap rooms and great bars."

NEXT WEEK--chit chat with NEIL---LAMBIC--more than just SOUR

WEEK 27---Signs you are "POISONED"....

之前很多专栏稿都没有PO上原文，现在觉得应该补上，就由着篇开始，什么时候想给哪篇旧POST补文就会再上。（备注：文中把CRAFT BEER称为 “撞意”啤酒--因为觉得手工或精酿都不能很形象化的带出意思--就自作聪明的“发明”了撞意啤酒---不同意念/想法通过酿造过程将原料/食材碰撞出来的啤酒）

把发现/找到变化多端，有趣好玩的撞意啤酒说成“中毒”当然是朋友之间的戏弄说词。

还不知道什么是什么的人可能会被“吓到”。。已经发现撞意啤酒乐趣的朋友会心一笑之余，会继续介绍新朋友玩那个“喝了，就回不去”的CRAFT BEER游戏。

虽然有时候跟新朋友，特别是只喝过普通大厂LAGERS的介绍什么是撞意啤酒有点“费口水”，不过，为了让更多人“弃暗投明”，费点口水有时还是需要的。

当然，最有效的还是让啤酒本身说话。。像朋友说的，费口水解释，不如直接把杯子递过去/把瓶子开了。。。

This week's column is about signs that you are changing(slowly) from a non-craft drinker---to becoming one...

QUOTES:-
So what are the signs that you have been "crafted"?

In a nutshell...
S1" you went for the first time with a friend, had your first sip of a craft bottle/pint---started to feel a bit different, like maybe you had a few beers but non of the usual "hangover" effects when drinking normal factory beers..."

丹麦酿酒师TOBIAS说过“在撞意啤酒界，每个人都是从业余开始的”。

相比酿酒师，撞意啤酒界更多的是会欣赏佳酿的饮客。

而绝大多数饮客其实都是从不懂什么是撞意啤酒开始。

可以这样说，10个饮客中，至少9个半都是喝普通大厂啤酒开始。

这10人中，可能会有三四五个人因为某种原因，在某一天就开始转向喝撞意啤酒。

撞意啤酒圈中，每次看到有人介绍新朋友尝试CRAFT BEER的时候，总会有那么一句对白飘过。。“喝了，就回不去了”。

所谓“回不去”指的是，喝了有那么多不同口味选择的CRAFT之后，再也不想喝单调无趣的普通啤酒。

什么症状显示自己已经“中毒”？

S2"your other group of friends asked you to join them at the usual hangout places---with loads of normal factory beers--somehow you felt the beers don't taste "normal" anymore...you started to think of the beers you had the other day at the craft beer place..."

其一：朋友带你去喝CRAFT BEER，这是第一次尝试。隔天醒来发现完全没有头疼欲裂，甚至胸口作闷，没胃口吃东西之类的感觉都没有。你开始觉得“嗯，好像跟平时不一样”

其二：你只跟朋友去喝过一次，也算有喝到合自己口味啤酒。几天后，另一班朋友邀你去常去的普通酒吧喝酒聊天。你有点迟疑，甚至想跟朋友说，不如去那天我去那家，因为有卖好喝的撞意啤酒！

其三：你还是去了平时朋友们常去的那家普通酒吧，像平时那样跟朋友聊天喝酒。不过，你开始觉得，今天的啤酒怎么好像没什么味道？又或者“味道怪怪的”？你想到那天在撞意啤酒专卖店喝到的PALE ALE, IPA, STOUT，BELGIUM ALE。。然后主动放慢喝酒的节奏，甚至完全把酒杯放下，改喝其他饮料。

S3"after that day, you kind of feel that though hanging out with friends is important---but---what's inside the glass that you drink is also very important!"

S4"Yes, in a way, craft beer is perceived as more expensive--but--in a strange way, you don't take price factor as valid reasons when selecting what you gonna drink the next time you go out..."

其四：那天之后，你主动联系带你去喝CRAGT BEER的朋友，甚至自己跑去那家有好喝啤酒的店。你开始觉得，朋友一起喝酒聊天是重要事，不过，喝什么酒好像也变成很重要！

其五：撞意啤酒好像比较“贵”，因为普通大厂啤酒卖那么便宜，一些地方还买一送一之类的。不过，你开始觉得价格不是决定因素，啤酒好不好喝，多不多不同啤酒类别选择才是最重要的。

其六：你开始留意隔壁桌新朋友喝什么酒，会上网看一些跟撞意啤酒相关资料，博文之类的，会记下有什么好喝但没试过的啤酒名称，资料准备下次找来喝。

其七：你开始会建议朋友喝CRAFT BEER，甚至会推荐去哪里喝，喝什么，你强烈觉得普通大厂啤酒只是有酒精的无趣饮料，你想喝口味变化多端的啤酒。这阶段的你，按照撞意啤酒上手程度来说，已经“中毒”了！

S5 "You starting to observe what other people's drinking, go on www to search for info on certain beer/beer styles, even making notes to see what to drink next..."

S6"You beginning to suggest friends drinking craft....and you can no longer tolerate drinking low quality, one-dimensional alcoholic drinks..."

所谓“中CRAFT毒”，其实就跟找到好吃的鸡饭，杂饭，云吞面，咖哩面，肉骨茶等食物一样，发现真正好吃，不是一般随便弄, 乱丢味精就捧出来那种货色可相比，你会吃得开心，一吃再吃。

撞意啤酒跟食物一样，味蕾尝得到的酸，甜，苦，辣，都能在不同类别CRAFT BEER中找到。换了形式的“液体食物”通过不同酿法，变得更多元化，更好玩。

或许，唯一“需要考虑”的只是，“中毒”之后，你再不会想喝任何单调无趣酒精饮料了。

Other QUOTES:-
"Sour, Sweet, Bitter, Spicy...these are the basic elements of good food. and All these taste can be found in different styles of craft beer." 

"In a way, craft beer is just like honest good food prepared with quality ingredients,cook with own styles..

WEEK 26--TTO--the SUPER version

上星期很浅显的聊了一点美国撞意啤酒事。

这个星期要说的还是美国啤酒。

其实比较像是活动预告。

活动本身是最普通不过的TAP TAKE OVER。这是大家都很熟悉的，不过，决定写这个是因为个人觉得无论是可以在一间位于东南亚的酒吧喝到上了啤酒泵（ON TAPS）的FFF啤酒，又或是象征意义上的FFF将会长期出现在曼谷“米吧” 这件事，对喜欢THREE FLOYDS啤酒的亚洲朋友来说，算是件“大事”。

至今为止，个人知道的，在亚洲喝过的THREE FLOYDS瓶子都只是在日本找得到。虽然现在东南亚飞日本没有以前那么麻烦，不过，能在曼谷喝到连续几年RATEBEER.COM评选为世界最好酿坊的FFF啤酒，就算只是个不能完全代表真正地位的统计/象征式说法，也是件乐事。（当然，现在的FFF是世界亚军，冠军让VERMONT一家“偏远农场”的HILL FARMSTEAD拿下了。。）

有兴趣的朋友，上曼谷“米吧”FB找相关信息吧。

we all know that TTO--tap take over is just a very common activity that probably happen every weekend somewhere in a bar near you.

SO, to write an article in the weekly column about TTO is kind of unusual as the column does not do activities announcements.

The TTO by Mikkeller Bar Bangkok scheduled for late OCT is anything BUT a common one---because THREE FLOYDS will be on show, or rather---on tap(for details please check Mikkeller BKK FB/event page)

The significance of this TTO is not just the night itself--but more importantly--it means those of us who live in South East Asia will have a choice of flying in to BKK when craving for FFF beers, rather than having to travel to Tokyo(where there's rather good selection of FFF bottles as far as ASIA is concern)---or to MUNSTER near CHICAGO where FFF is based.

Just in case if you are not sure who FFF is--this "all in the family" brewery from USA was rated by ratebeer.com as world's BEST brewery for 4 years in a row---until last year when Hill Farmstead came a calling.

On paper it's already sounding like a TTO not to be missed for year 2014....how awesome the beers would be...?I guess all of you( me included)beer nerd would just have to be there to find out.

NEXT WEEK-- signs you are "poisoned"

WEEK 25--USA! USA!

看电影的话，都知道好莱坞大制作时常是大推头，轰轰烈烈，热热闹闹--兼且是票房保证。当然，也有让人边看边骂或边冷笑的。

来到撞意啤酒的世界，“大美国主义”一词绝对没有那种嘲笑一些好莱坞电影的贬义---完全相反，是赞。

NOGNE酿酒师KJETIL今年受访时候说过“美国酿酒师们领先着，欧洲的在追赶，亚洲就好像有点摸不到方向。。”

虽然会有不同意声音，不过，也道出美国CRAFT BEER界的生猛。

个人看法，亚洲来说应该是日本，特别是东京有最多美国撞意啤酒选择。至于东南亚，曼谷，吉隆坡和新加坡三地，则是狮城最多美式啤酒可供选择。

 

Yes--we used to kind of laughed off the "USA! USA!" notion when in cinema watching some big time Hollywood production.

Not so this time around.

It's the opposite sense of "USA! USA!" when it comes to craft beer.

Kjetil of Nogne O said early this year:- "USA leads the cultural revolution. Europe is catching on, but is copying a lot from the US.  I guess brewers in Europe has not had time to find their own identity yet. Asia seems to have a hard time to decide whether to go for big brash beers, as in the US, or to stay disciplined and moderate(almost like classic German brewing)."

Perhaps not everyone would agree with the statement---but it just shows the prominence of US craft beer scene to the world of craft. 

In ASIA-perhaps Tokyo is the city with the widest choices of  craft beer--including the US brew.

As for South East Asia--Bangkok, KL, Spore---the wider choices would be the other side of causeway in SG.

We do have some good US beers coming into KL from time to time--but what the local scene really need is for more people to become craft beer bar/bottle shop operators---when demand is up supply would grow accordingly...

This week's column is a little chit chat with Alvin of Tapsbarkl--who did a west coast trip earlier this year--about some of the things he observed:-

QUOTES:-
FIRST IMPRESSION:-
"there are so many microbreweries in every single town and state in the USA. And because of that craft beer awareness level is very high."

"It’s very apparent when you have 2 bars next to each other and 1 serves craft beer and the other serves the usual budweiser stuff and the craft beer ones are always packed from afternoon onward even on weekdays." 
" Everybody knows their craft beer and when you walk into a craft beer bar you are expected to know what beer you want and understand the basic styles of beer. The bar tenders don't have the time to stand there and explain to you and that is because the American market is way ahead."

AFTER THOUGHTS:-
"Inspiring yet humbling. Inspiring because i can see that craft beer is a huge huge market overseas and it makes me believe that there’s hope for Malaysia to be 30% of what they are! "

"But also humbling because Taps Beer Bar has not done justice to craft beer. Yes we might be the only ones doing it and we are enjoying it but we need to do more for local market and its a very very long way to go!"

#not included in published weekly column:-
PLACES U LIKE?
"Zeitgeist San Francisco is one bar that i will never forget because of the amount of taps they have and it’s just a very nice and cool place. Very underground grunge rock kinda place. No pretentious people and all very friendly. "

"The other place that i liked was rogue in Portland. Their restaurant served very good food to pair with their beers and the experience was very nice and warm. They have alot of flags hanging from the ceiling and the Malaysia flag is on the wall! heaehae so it was very cool!"

BREWERY U LIKE?
"Lagunitas keep true to the craft beer image. Their brewpub is so relaxed and so underground. Nice beer garden, rustic interior and also their own little outdoor stage for indie rock bands to perform. But when they brought me to the back where they brew the beer and their warehousing, it was clean and modern. Very organized and their beers are well kept in proper conditions. "

"Hair of the Dog - Just a plain and simple brewery but with great big beers. Met the owner and founder of the brewery who until today still brews his own beer. He starts at 5am in the morning till 5pm then his apprentice comes in from 5pm to 5am.and its just the both of them in the brewery. They have a nice small restaurant in front which serves simple food but very nice atmosphere. Some of his rare bottles can only be consumed in the brewpub. You can’t do takeaway for special releases because its resold online."

NEXT WEEK--Tap take over---FFF version

WEEK 24--of "Hot Head"(ALES) & "Cold Feet"(LAGERS)....

这期专栏说的是啤酒最基本功课。

什么是淡啤（ALES）， 什么是浅啤（LAGERS）。

这可以是写成一本书的话题。

不过，报纸专栏篇幅有限，加上只是希望浅浅的介绍什么是什么，不会有什么太技术性的说明。（有需要的朋友可以自己找找，网上能找到专业深入解释）

个人选择，把上面发酵(TOP FERMENTING)和下面发酵(BOTTOM FERMENTING)说成头脑发热和脚底发冷。。反正如果只是喜欢喝撞意啤酒，自己不亲手酿的话，不会真正了解什么酵母是什么酵母，什么变化会带来什么成品。

如果有新朋友被问到撞意啤酒有什么好喝的，很简单，不用出动IPA，就用一瓶最基本的PILSNER或PALE ALE介绍朋友喝吧，好不好，行不行，酒本身会说话，这比尝试跟只是喝普通大厂啤酒的朋友解释什么是头脑发热或脚底发冷直接了当的多。

ALL brewers would tell us drinkers, the different between ales and lagers is about YEAST.

That ale is using TOP fermenting yeast---that lager is using BOTTOM fermenting yeast.

for easy remembering, will just say ALES as " Hot Head" brews---while LAGERS as " Cold Feet" brews.  

This week's column is about the most basic of differentiating beer styles---i.e. what's ales and what's lagers---in the most simple form--and touching only about PALE ALE and  PILSNER/LAGER since the local market is full of golden/light golden color big factory (non-craft) beers.

QOUTES"-
"traditionally, ale is perceived as a stronger, thicker beer than lager, but does this meaning to say lager is a lesser, boring beer?"

"in the world of craft beer, lager is certainly NOT a dull and boring beer"

"thanks to the passion and innovation of craft brewers in trying to make lager interesting beers, or even see making yummy lager as a fun challenge ---the border lines between ales and lagers has become blurry in terms of beer taste and it's intensity(though the top and bottom fermenting still very much in tact)"

"nowadays, some lagers(like "premium pils", "imperial lager" and such)...can be very much compared to IPA or even stronger brew in terms of taste, body, aroma...thanks to the "craziness"/"fun factors" infused by some brewers"

"it has been proven--that is you use the right ingredients and brew with a heart that cares only for the goodness of a beer---lagers can be so so fun and delicious---anyone who says lagers are dull and boring should just grab one---make sure it's craft beer version..."

NEXT WEEK---USA! USA!

WEEK 23--"Subtle Brew"---the Japanese way--chit chat with HITACHINO

在撞意啤酒界，酿酒文化的盛行让很多欧美酿酒师的啤酒备受关注。

欧美撞意啤酒在亚洲很多城市受欢迎是明显趋势。

亚洲当然也有自己的品牌。从新加坡，曼谷，香港，台湾到上海北京，还有日本各地，都有人在玩自酿，当然也有人从自酿玩到变酿坊，变成品牌。

在日本，政策的调整鼓励自酿文化的出现，也帮助小型酿坊的成长，众多日本撞意啤酒品牌中，常陆野的“猫头鹰”标志是佼佼者。

这期专栏和木内家族的木内洋一先生聊点关于日本啤酒的偏见与事实。

喜欢日本和食的朋友应该会喜欢常陆野的酿酒精神。

有时候，不张扬不代表实力差，含蓄也不代表不想竞争。

和食精神，自成一家，当然有一定道理。

This week's column started with a certain perception about Japanese brew---that if compare to some US/European brew---Japanese brew is somehow "lacking" in big bold character, that it is at times too "gentle",nothing too overpowering....

That perception---is it a misguided stereotype or facts?

Thrown with the particular "perception"-- Kiuchi Youichi san, one half of the brothers from the founding family of Kiuchi brewery that produces the multiple awards winning HITCHINO NEST beers, has this to say:-
"alcoholic beverages(craft beers included) has long been closely linked with food culture, and Crazy beers match well with Crazy food. We believe Japanese food culture can be described as  SUBTLE"

And to think that the "subtle brew" from Hitachino is well received in many American/Canadian cities where there's never a shortage of "crazy brewers" is quite amazing.

Some quotes:-
on perception that Japan craft beer market is booming:-
"craft beer only make up about 0.3-0.4% of the alcoholic beverages market share in Japan"
"the craft beer market still have a long way to go(before growing into something huge)..." 

on International beer awards/competition:-
"we have been beer brewing for the past 20 years--the first 5 years we view it very seriously, then for 10 years we do not consider it as important--now we regard competition as very important events.." 

on Immediate plan:-
"expansion of local market via new canned packaging as well as collaboration brews..."
" to promote to more new market such as Korea, Italy, Russia, UK, Malaysia, Indonesia...."

on longer term target:-
" to have direct owned restaurant in Japan, as well as setting up brewery outside of Japan"

on craft beer experience so far:-
"craft beer link people up, it brought us uncountable encounters"

on craft sharing:-
'it's important to explain beer tasting method, beer styles to newbie, to share how wonderful and fun craft beer culture is..."
"same as how people see value in vintage wine, knowledge of craft beer is what makes people appreciate it's worth though it's priced higher than normal factory beers" 

on Brothers working together:-
"we just work and complement each other, there's never a thought of using brotherhood story for marketing purposes.."

on guiding motto:-
"GLOBAL THINKING, JAPANESE BREWING"



NEXT WEEK--Ale(Not pale)--Pils(Not dull)