Eats - Cascadian Abroad

Things I Ate in Ukraine

December 16, 2016 by Viktoria Haddan

One of the things I’m most proud of in my culture is the sharing of food. My mom instilled in me the love of cooking and eating and not being afraid to try new flavors. Robert likes to tell the story of the first time he came to my parents’ house for dinner and my mom continued to fill his plate with food every time it was empty. Food is how we show love.

One of the central activities of my visit in Kiev was shopping for, cooking and eating meals as a family. The kitchen in my aunt’s house was the central area where everybody stayed up late talking and joking and of course, gathered for meals, snacks, drinks and nibbles.

My first night, and almost every night following, we had cake. The Roshen brand of cakes in Kiev are so good. My mom bought one once in the states, which was imported from Ukraine, and it just wasn’t the same.

Left to right: “Smetanyk,” a sour cream cake, and “Kyivsky” cake named after the city of Kiev/Kyiv. This cake has two light layers of meringue with hazelnut, chocolate glaze, and a buttercream icing. Easily my favorite cake.

The next day, we went to a membership bulk store called Metro. My mom and I wanted to buy everything! The aisles of tea, chocolate, bread and cookies were amazing!

Obolon brand of beer. I liked the label of the traditional red embroidery. We chose a few beers to try. Slavic beers tend to be high alcohol and very low in price (50 cents).

Bottles of kefir, a fermented milk drink. It has become popular in the states, but again, does not taste as good in the states as it does in Ukraine.

Very happy to sample different types of black and rye bread, with and without caraway seeds.

When we came home, my aunt started preparing the dough to make vareniki, also called pierogis. These are filled dumplings of Eastern European descent. My mom usually made them with mashed potatoes inside. My aunt prepared them with sour cherries. I think I ate a dozen, or at least I wanted to!

Cherry vareniki with a little bit of honey.

The next day, we went to a Roshen factory store. Roshen is a confectioner that is owned by the current president of Ukraine; how interesting is that? It was also previously called the Karl Marx Kiev Confectionery Factory. At any rate, it was like we were all Charlie visiting the Chocolate Factory.

The refrigerated cakes section. The boxes are so pretty. It was tempting to want to try them all.

My cousins and I next to the cakes and eclairs. Yum.

Pink zefir in bulk at Roshen. Zefir is sort of like a marshmallow, but better. It’s made by whipping together fruit puree, egg whites and sugar.

Robert loves orange jelly slices so I made sure he got a bag of these.

“Cherry Queen” cake from the Roshen store. It was sort of like a Black Forest cake.

For breakfast, my aunt made pancakes called oladi. They are made with kefir in the batter and they get really puffy and doughy as they cook. We usually top them with sour cream and sugar.

Oladi pancakes browning in the pan; my aunt is not afraid of oil!

For dinner, my cousin went down in the cellar to take out a jar of tomato juice and pickles. My aunt and uncle have a farm where they grow a lot of produce and can it for the winter months. We had a simple dinner of potatoes, pickles and bread.

Herbed potatoes with pumpernickel bread and homemade pickles. The small jar has “adjika,” which is a spicy sauce.

The following day, we made the hour-long bus ride to the country where my aunt and uncle have a house. It is next door to the house where I grew up. My uncle was there keeping an eye on the property and he met us. Although it had decided to snow lightly, my uncle wanted to have an outdoor barbecue. The small village was so quiet and peaceful, especially with the fragrant smoke of the outdoor fire and light dusting of snow. And the air was so crisp and clean.

Proudly displaying the finished skewers.

The finished dinner. My aunt fed us so well. I think this picture exemplifies a simple, country feast.

This was one of my favorite things I ate: home-canned tomato juice, black bread and a sprinkle of seasoning salt in unrefined sunflower oil. The oil was so thick and had a flavor of its own. Ukraine is one of the world’s largest sunflower oil producers.

Dinner the next night consisted of borscht, the famous Eastern European soup made with beets and cabbage. In addition to the soup, we had vodka, black bread, roe and “salo” pork fat.

Sour cream for the borscht soup, salted fish, vodka, bread, “salo” pork fat, and roe.

Red beet borscht soup with an eggplant dip and a layered crepe dish.

One of my cousins wakes up so early for work—like 4 a.m.—and returns home around 10 a.m. On her way home, she would pick up some cookies or pastries for us to try. My mom and I had been requesting these walnut shaped cookies called “oreshki.” The next day, she brought these rolled waffle straws and various pastries.

Oreshki cookies filled with boiled sweetened condensed milk (dulce de leche).

Rolled wafers with caramel and cream, coffee cakes, poppy seed rolls and cheese muffins.

Our last meal, we (by “we” I mean my aunt; she didn’t let my mom or I help the entire time) made a giant salad and fried potato pancakes called “deruny.” They were so good. When I try to make the oladi or deruny pancakes at home, they never come out very good. I think it’s because I’m scared to use too much oil.

A giant SPACEBA (thank you) to my aunt, uncle and cousins for all the cooking, shopping, chopping and preparing they did during our visit.

Salad and potato pancakes topped with sour cream, of course!

Abou Tarek Koshari

November 23, 2016 by Viktoria Haddan

The exterior of Abou Tarek Koshary in downtown Cairo. It is the one and only location. The sign states "We have no other branches."

I was really excited to try the koshari at Abou Tarek, one of the most well-known restaurants in Cairo.

The koshary dish at Abou Tarek. This is a small portion and I had a hard time finishing it.

Koshari (koshary / kushari) is a typical Egyptian dish. It’s very filling and is originally a peasant/lower class food. It is still very inexpensive (think $1 USD or less) with giant portions. It has rice, macaroni and vermicelli noodles as a base with cooked lentils and chickpeas on top. On top of that is a light, red sauce and fried onions. You can also add a lemon garlic sauce and/or hot sauce. I like both. And koshari is vegan so how exciting is that?

The restaurant is located in a busy area. I took this picture from the second floor looking down at the street where these men were enjoying the national pastime of people watching.

My first koshari was delivered to my house from Zooba; the restaurant also makes a whole grain version with wheat pasta and crushed wheat that I’d like to try. I’ve also had it from the local chain Koshary El Tahrir. But the one at Abou Tarek in downtown Cairo is the best because they make everything fresh, including frying the onions. The crispy onions make it magical.

Takeout from Koshary El Tahrir. This was dinner and then breakfast the next day.

I have to admit, the ingredient list of koshari doesn’t sound that impressive, but put all together, it works. I usually have pasta, lentils and red sauce at home so it’s easy to make my own quick version.

Check out the day tours by Emo Tours. Mine included the Museum of Egyptian Antiquities, Citadel with the Mosque of Muhammad Ali, the Khan el Khalili Market and a stop at Abou Tarek Koshary.

Beervana: Oregon Craft Beer Tours

April 26, 2016 by Robert Haddan

Buoy Beer Company IPA on Cannon Beach with Haystack Rock in the background.

If you’ve followed Cascadian Abroad for the last couple years, you know we missed our Oregon craft beers during our time overseas. We did our best to fill the gap. We explored Japan’s growing ji-biru scene. We visited Prague with its world-class Pilsner and London, where IPAs, porters and stouts reign supreme. We bellied up to the bar in Brussels where wild yeast defines most styles. We even stumbled on two separate craft brewpubs in the hutongs of Beijing.

Yet, I can honestly say nothing tops the creativity and quality found here in Cascadia where the process is just as important as the product. Homebrewers with a dream have started some of the Pacific Northwest’s most successful small breweries. Obsessive detail is paid to everything from the ingredients used to the origin of barrels and other materials used in the brewing process.

Living the good life on the Oregon Coast with Bend, Ore.'s GoodLife Descender IPA. — Living the good life on the Oregon Coast with Bend, Ore.’s GoodLife Descender IPA.

Over the past month, we’ve revisited a few of our favorite places, tried a few new breweries and have even been treated to some unexpected tours. Here’s a small sample of some of the best Oregon has to offer.

Santiam Brewing

Salem’s Santiam Brewing started with a group of buddies experimenting in a small room in the back of an industrial park. Four years later, they’ve taken over most of the park, opened a large tasting room and are in the process of expanding even more.

We visited on the one day a month co-founder Matt Killikelly happened to be behind the bar and were treated to a tour of the operation. It’s a beautiful harmony of professional brewing and DIY ingenuity. Gleaming stainless steel fermenters fill one room while the large storage cooler—hand-built by staff—takes up another. Original equipment made from picnic coolers and fish tank parts now sit in the warehouse like museum artifacts.

Santiam—named for the North Santiam River that provides the brewery’s pristine water source—now has an impressive barrel-aging warehouse. Rum barrels from Jamaica give the amazing Pirate Stout its distinct sweet flavor. Other beers are aged in Tennessee whiskey barrels while Santiam’s new line of sours with their strains of wild yeast are tucked away in the back.

Must-try: Pirate Rum Barrel Aged Coconut Stout, Ecotopia IPA

Rogue Farms

Rogue Ales and Spirits is one of Oregon’s most successful craft breweries. Its flagship beers have wide distribution (we easily found bottles in Japan), but the real spirit of Rogue can only be found close to home.

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Fresh from the farm bottles and kegs at Rogue Farms in Independence, Ore.

The Rogue Farms 8-Hop IPA at the farm in Independence, Ore. Rows of Rogue's proprietary hops can be seen growing in the background. — The Rogue Farms 8-Hop IPA at the farm in Independence, Ore. Rows of Rogue’s proprietary hops can be seen growing in the background.

Rogue's latest collaboration with Stumptown Coffee Roasters, the Cold Brew IPA. — Rogue’s latest collaboration with Stumptown Coffee Roasters, the Cold Brew IPA.

Nestled along the banks of the Willamette River in tiny Independence, Ore., Rogue Farms is the core of the brewing operation. The long road to the tasting room is lined by acres of proprietary hops with names like Rebel, Freedom and Newport. Further in, groves of hazelnut trees, jalapeño plants, marionberries and pumpkins appear. Bee hives sit in the fields.

All of these are used as ingredients in Rogue’s specialty beers, brewed about an hour away on the Oregon Coast. We visited the farm on a beautiful sunny day in the middle of the week and enjoyed their farm-special IPAs at the picnic tables that surround a grassy square filled with lawn games.

While we played bean bag toss, two farm employees approached and asked if we’d be interested in a tour. The guide was a trainee and encouraged us to ask a lot of questions. We learned about the history of the farm, which has been growing hops since the 1860s, and walked through the hop processing facilities. We met the pet pigs, Voo and Doo, named for Rogue’s partnership with Portland’s Voodoo Doughnuts.

We left with a bottle of Rogue’s latest collaboration, the Cold Brew IPA featuring 200 gallons of Portland’s Stumptown Coffee Roasters Cold Brew Coffee.

Must-try: 7-Hop and 8-Hop IPAs, Chipotle Ale. Many of the taps are farm-only offerings, so sample the seasonals!

Around Oregon

Oregon’s Willamette Valley has earned international acclaim for its pinot noir grapes, but the prime agriculture land also yields excellent aromatic hops and resilient rye that can be found in the numerous IPAs, red ales and more in Oregon’s 220-plus breweries. Here’s a few off-the-path breweries not far from I-5.

The spring tap list at Deception Brewing in Dundee, Ore.

Deception Brewing, Dundee: The small town of Dundee has exploded in the past decade thanks to several vineyards in the hills above Highway 99W. Deception is a nano-brewery offering a break for wine-soaked tourists. The small taproom features 10 of the latest brews. Try the award-winning Apricot Cream Ale or the 80 Shilling Scottish Ale.

The spring tap list at Grain Station Brew Works in McMinnville, Ore.

Grain Station Brew Works, McMinnville: Sharing space with a coffee roaster in a restored barn, Grain Station embodies the agricultural spirit of its hometown. In addition to seven flagship beers, a handful of seasonals are available on draught and a large food menu draws in the locals. Try the unfiltered Sprout Hefeweizen, CDA-esque Hank’s Dark Ale or the complex Barnstormer Double Red.

Enjoying the Redside Prophet Imperial Red Ale and Proxima IPA on the patio at Hop Valley Brewing Company in Eugene, Ore.

Hop Valley Brewing, Eugene: Located on the outskirts of downtown Eugene, Hop Valley’s taproom will be packed with local beerphiles any night of the week. Thanks to a growing on-site bottling/canning process, Hop Valley beers are now available in retail around the Northwest, but getting seasonal choices fresh at the brewery is the way to go. My favorite is the VIP Vanilla Porter, but also try the Proxima IPA and Redside Prophet Imperial Red Ale.

For more reviews, check out the Cascadian Abroad Beer Journal featuring craft beers from around the world.

If You Go

Santiam Brewing
2544 19th St SE, Salem. See website for tasting room hours.

Rogue Farms
3590 Wigrich Rd, Independence. See website for tasting room hours.

Deception Brewing
1174 OR-99W, Dundee. See website for taproom hours.

Grain Station Brew Works
755 NE Alpine Ave, McMinnville. See website for brewpub hours.

Hop Valley Brewing
990 W 1st Ave, Eugene. See website for tasting room hours.

A Ramen Story

December 17, 2015 by Robert Haddan

In the U.S., ramen is a staple among poor college kids. A buck will get you three or four meals worth of freeze-dried noodles and too-salty seasoning packets.

Ramen in Japan is a different story. You can still buy the instant stuff, but for roughly the same price, you can head to one of a jillion ramen shops for the real thing. Here, ramen is an artform. It’s full of complex flavors created by labor-intensive processes.

The base is called dashi. It’s made by boiling aromatics like onions, garlic and ginger with konbu (dried seaweed) and katsuoboshi (dried, smoked fish shavings). Recipes are passed down through generations, refined over hundreds of years. In traditional-style restaurants, chefs are judged on the quality of their dashi. Dashi is subtle, but key to the essence of Japanese food as it serves as the basis for most Japanese recipes. It’s also part of the reason it’s difficult to be a non-fish-eating vegetarian in Japan.

The soup broth is typically made from pork. A thick white stock is made from simmering the bones, fat and meat for several hours. The broth is strained and added to the dashi, creating the core of the soup.

Ramen noodles are fresh, not freeze-dried. They’re made from kansui (an alkaline salt water) or eggs, giving them the durability to rest in a hot broth without disintegrating. They come in a variety of thicknesses, often depending on the region.

The toppings are what really differentiate ramen from region to region and chef to chef. A thin slice of pork is typically placed on top. Miso paste might be added, giving the broth a rich, saltier flavor. Korean chili paste can be added to create a spicy ramen. Ground pork might float in the bowl, adding another layer of flavor and texture. A salad with green onions and bean sprouts tossed in sesame oil is one of my favorite extras.

A soft-boiled egg is often included, although some shops just place a bowl of hard-boiled eggs on the counter. Soy sauce, raw garlic, chili oil and Japanese chili powder (shichimi) are common DIY additions provided by the shops.

Finding a good vegetarian ramen, even in Tokyo, is difficult. Strike good… just finding vegetarian ramen period is tough. The best is at T’s Tantan in Tokyo Station. Even non-vegetarians line up at all hours for their various vegan ramen options. The Ramen Museum in Yokohama also has a few tasty choices. But your corner ramen shop isn’t going to be much help. They take pride in their soup and aren’t really equipped to modify the broth for you.

Fortunately, making authentic-tasting vegetarian Japanese ramen at home is pretty easy. True to form, my recipe uses a homemade dashi and broth with storebought fresh ramen noodles. Outside of Japan, you should be able to find most ingredients at Trader Joe’s/Whole Foods-type stores or a local Asian market. It’s a great meal for these cold winter nights!

Spicy Miso Ramen (Vegetarian)

Dashi

6 cups water
1 tbsp no-chicken bouillon + 1 tsp no-beef bouillon
2 cloves garlic, crushed
14 grams peeled raw ginger, sliced (thumb-sized piece)
2-3 green onions
3″ x 1″ (8 x 3cm) dried kombu
1 tsp sesame oil

Soup Base

3-4 tbsp miso paste
1 tbsp + 1 tsp sake (mirin can be substituted)
2 tsp soy sauce (full-salt is best)
1/8 tsp sugar
1/4 tsp Korean chili bean paste (Tobanjan)

Seasoning

1 tbsp + 1 tsp sesame oil
1 clove garlic, grated

Noodles

Fresh ramen noodles

Toppings

Green onions, sliced for garnish
Soft-boiled or poached eggs — 1 per bowl
Fried tofu, sliced
1/4 cup small-crumble TVP with enough dashi to cover
1/2 cup corn kernels, pan-fried in butter and salt

Directions

Prepare the toppings before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft.
Put dashi ingredients in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
Add soup base to the dashi and let it simmer at low heat. Push the miso paste through a wire mesh strainer with the boiling dashi to make sure you don’t have large lumps of salty miso paste in your soup.
In another pot, add ramen noodles to boiling water. Cook according to the package—about three minutes for fresh noodles.
While cooking noodles, add seasonings to the soup and stir.

Assembly

Put TVP into the bottom of each bowl.
Divide noodles into each bowl.
Add soup.
Top with tofu, eggs, corn and green onions.

Serve with a deep soup spoon and chopsticks.

If you try it, leave a note in the comments and let me know what you think!

Free Beer!

December 10, 2015 by Robert Haddan

Last month, the guys over at BeerTengoku ran a contest offering free Japanese craft beer for simply connecting with them via the blog and various social media sites. Much to my surprise, I received an e-mail last week letting me know I was the winner of the contest!

BeerTengoku is easily the go-to English-language site for the burgeoning craft beer scene in Japan. It’s run by ex-pats who noticed the lack of information available in English and they’ve filled the gap admirably, featuring beer reviews, interviews with craft brewers and details about events all over the country.

My prize arrived last night and featured a great selection of six beers from breweries all over Japan. Once they’ve been enjoyed, I’ll make notes over at the Beer Journal. Here’s the lineup:

House IPA by Tamamura Honten Sake Brewery, Nagano Prefecture
Stout by North Island Beer, Hokkaido Prefecture
IPA by North Island Beer, Hokkaido Prefecture
Smoke & Fire Habanero Stout by Baird Beer, Shizuoka Prefecture
Red Ale by Iwate Kura Beer, Iwate Prefecture
Imperial Red Ale by Ise Kadoya Brewery, Mie Prefecture

Saijo: Japan’s Sake Capital

December 1, 2015 by Robert Haddan

Saijo is one of Japan's oldest and most famous sake brewing cities

On our last day in Hiroshima, we went off the beaten path to the small town of Saijō. Located a scenic 45-minute train ride from Hiroshima Station, Saijō is famous for being home to 10 of Japan’s best known sake breweries, earning it the title of Japan’s Sake Capital.

First things first. I owe sake an apology. When I had my first beer at, let’s say, 21 years old, I was not a fan. It was probably some garbage like Coors Light. But as I discovered craft beer, I found a love for the creativity and passion brewers put into their products. Each is unique, the character of the individual brewer represented in every beer.

I didn’t like sake when we came to Japan and frankly wasn’t interested in trying it until a few months ago. If you agree with me, you’ve probably only been exposed to table sake like I had been. It turns out the sake brewing industry is as diverse and creative as the American craft beer scene.

In touring six of the eight breweries in Saijo’s city center, we learned more about sake than we ever thought possible. There are strict guidelines for way rice is milled, how long the sake ferments and at what temperature. There are two distinct styles that have different flavor profiles from brewer to brewer.

Sake 101

First, the word “sake” itself isn’t entirely accurate. In Japanese, “sake” means “alcohol” or “liquor” and refers to all alcoholic beverages. I once asked the shelf-stocker at the grocery store where the “sake” section was. He pointed to the entire beer, wine, etc. cooler with wide arms outstretched.

If you want “sake” in Japan, you want nihon-shu, or Japanese liquor. You can also find shochu, a distilled spirit closer to brandy or vodka.

The quality of sake depends on how much of the rice bran has been milled away before the brewing process begins. For table sake, there are no minimum requirements for the milling, while the best quality daiginjo/junmai-daiginjo has 50-60% of the bran milled away. The rice is a special variety that is only used for sake—it actually tastes horrible on its own. More than 80 varieties of sake rice are grown in Japan.

Table sake is the lowest quality of sake. If you’ve ever had hot sake or sake from a large plastic jug, you’ve had table sake. It’s the most common, making up 80 percent of the sake market, and usually tastes closer to rubbing alcohol than something you want to kick back with.

For premium sake, production branches into two paths. Honjozo, Ginjo and Daiginjo are made with pure distilled alcohol added into the brewing process. It results in bright, fragrant and crisp flavors. The Junmai styles don’t contain any distilled alcohol, instead relying on the natural alcohol created by the fermentation caused by Koji mold. Junmai sake has a fuller flavor profile with a thicker mouthfeel.

“Sake Town”

Saijō knows sake is what brings the visitors to town, so as soon as you exit the gates at JR Saijo Station, you’ll find the visitor center offering maps (in English!) guiding the way to the city’s various breweries. You’ll be offered variations of this map at each brewery as well. We collected three different brochures before we started turning them down.

A sample of the Sanyotsuru Hachimaru Junmai, a typical table sake. We bought a couple of the "Fuji" glass that the samples were served in. — A sample of the Sanyotsuru Hachimaru Junmai, a typical table sake. We bought a couple of the “Fuji” glass that the samples were served in.

Sanyotsuru, a brewery that has been making sake in Saijō for more than 100 years, was our first stop. It’s blink-or-you’ll-miss-it building has a charming tasting room. The first taste is free, but each additional taste is only 5o yen (about 40 cents USD) and it’s worth it to add on. Plus, the tasting expert taught us a new word that would come in handy for the rest of the day: shiin or “sample a drink.”

The well at Hakubotan Brewery. The pure drinking water is part of what gives Saijo sake their unique flavors.

From there, we walked to the center of town, arriving at Hakubotan.Hakubotan is the oldest brewery in town with origins dating back to 1675. Outside, their well offers free drinking water to passer-bys (one man was filling up his drinking water jugs to take home), the same water used to make the sake. The fresh spring water is part of what gives Saijō sake its unique flavor. The folks at Hakubotan weren’t quite ready for us on a Wednesday afternoon, but they broke out the bottles and offered three good quality sake samples.

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The doors to the warehouse of Saijotsuru Brewery. Today's building looks exactly as it did when the brewery was founded in 1904. — The doors to the warehouse of Saijotsuru Brewery. Today’s building looks exactly as it did when the brewery was founded in 1904.

The chimneys of three of Saijo's sake breweries rise above the modern apartments. Only Saijotsuru still uses its chimney in production, but the preserved steam stacks are part of the attraction today. — The chimneys of three of Saijo’s sake breweries rise above the modern apartments. Only Saijotsuru still uses its chimney in production, but the preserved steam stacks are part of the attraction today.

The generous samples at Saijotsuru Brewery. This was the third brewery we visited and we felt a little light on our feet after this one.

Across the street, we popped into Saijotsuru. Saijō’s history is charmingly on display with the tall brick chimneys that were used in the traditional brewing process, but Saijotsuru is the only one that actually still uses its chimney in production. The overachiever in town, it’s unfiltered Junmai-Daiginjo has won 10 consecutive Monde Selection Gold Medals.

Saijotsuru was also the most generous in its samples. One other customer was in the tasting room and had likely been there for awhile based on the glow in her cheeks. In addition to the five bottles on the tasting counter, the tasting expert pulled a couple more bottles off the shelf for us to try. We were starting to get a little light on our feet after our visit.

The Kirei Brewery building is often used in the photos promoting the town. Its sake is unique as its more dry where Hiroshima sake is typically sweeter. They're also famous for their sake-infused udon noodles and soaps. — The Kirei Brewery building is often used in the photos promoting the town. Its sake is unique as its more dry where Hiroshima sake is typically sweeter. They’re also famous for their sake-infused udon noodles and soaps.

We wobbled down the street another block to Kirei. We were met by an older man who gave us a bit of the side eye. He seemed really nervous and the vibe was a little odd. In hindsight, I think he was anxious about having to use his English. After a few minutes and a few questions about his sake, he started to lighten up a bit.

Kirei’s sake was unique in that it was a lot drier than the other breweries. The crisp flavor was a nice break from the sweeter varieties.

The samples at Kamoizumi were some of my favorites of the day and the host was great.

We walked to the end of the street where we were met by a goofy young man at Kamoizumi. He gave us a sample of their drip-pressed Junmai-Ginjo, which ended up being one of my favorite tastes of the day. He also told us Hillary Clinton had visited a couple weeks before and bought a bottle of $200 sake. While I couldn’t verify this visit in the news reports, it made a nice story.

We were about sampled out, but he suggested we make one more stop at Kamotsuru.

The chimneys for Kamotsuru Brewery, easily the most impressive brewery on the tour.

At Kamotsuru Brewery, an old rice steaming vat (right) and its wooden rice basket. This vat could hold three tons of rice and produce 4,000 bottles of sake.

Kamotsuru lets visitors pour their own samples. Dangerous!

Trying to look normal while working my way through the samples at Kamotsuru.

A brown bushel of cedar branches called sugidama hang in the doorway of every sake brewery. They're green when they are placed after the first bottle of sake for the year has been produced. When the branches turn brown, the sake is ready to drink. — A brown bushel of cedar branches called sugidama hang in the doorway of every sake brewery. They’re green when they are placed after the first bottle of sake for the year has been produced. When the branches turn brown, the sake is ready to drink.

Sake barrels are stacked at Kamotsuru Brewery. This is a traditional way for brewers to ask for prosperity in the Shinto religion.

Kamotsuru is the Hiroshima sake, brewing under its current name since 1873. It uses Japan’s best rice and employs Japan’s best brewers. It’s been the favorite of Edo period feudal lords and was the first brewery to make premium sake available to the general public.

But for all of its history, Kamotsuru earned a new place in Japan’s popular culture thanks to a hastily snapped photo in 2014. U.S. President Barrack Obama was visiting Prime Minister Shinzō Abe in Tokyo and the pair dined at the famous Sukiyabashi Jiro sushi restaurant in Tokyo. (Side note: If you haven’t watched the wonderful documentary Jiro Dreams of Sushi, check it out ASAP.) A photo of Abe pouring Kamotsuru’s Daiginjo Tokusei Gold into Obama’s cup made the world news circuit and reignited the brewery’s popularity.

The photo appears several times in the tasting room as part of the marketing for the Daiginjo Tokusei Gold. And it worked as it was among the bottles we brought home with us. Each bottle features two gold foil flakes in the shape of cherry blossoms.

Sakagura Dori

In addition to the samples at the breweries, the walk itself is rather enjoyable. Sakagura Dori—or Sake Storehouse Road—gives a taste of what life might have been like in the 1600s as the Edo-era lords came to enjoy the best sake in the world. Each of the breweries have painstakingly restored their buildings, including original features whenever possible. The bright white storehouses stand in contrast to the gray modern apartments and shops that now share space with them.

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The old streets running between the breweries offered a glimpse into life during the area's heyday. — The old streets running between the breweries offered a glimpse into life during the area’s heyday.

The well-preserved and still operating Fukubijin Brewery warehouse. Fukubijin was Japan's first incorporated sake brewer and ran the national brewer's training school until the 1970s. — The well-preserved and still operating Fukubijin Brewery warehouse. Fukubijin was Japan’s first incorporated sake brewer and ran the national brewer’s training school until the 1970s.

The city's sake brewers hand-drew the mark for "sake" along with a biography of their brewery. Each provided a glimpse into the different personalities that go into creating sake. — The city’s sake brewers hand-drew the mark for “sake” along with a biography of their brewery. Each provided a glimpse into the different personalities that go into creating sake.

One of the brewers was more creative than his peers... — One of the brewers was more creative than his peers…

These guys were peering out the window of an apartment. After our fifth brewery, it was a pretty hilarious sight.

Saijō was a great way to wrap up our Hiroshima adventure, getting out of the city for a taste of the countryside. For more details on the city and the walking tour, head over the Saijō Sake website.

Things We Eat: Hiroshima Edition

November 10, 2015 by Robert Haddan

Vegetarian okonomiyaki at Nagata-ya in Hiroshima. Nagata-ya is one of the most popular shops in town and offers several vegetarian-friendly options—a rarity in Japan. The highlight was slivers of fried garlic sprinkled on top.

“I’m not sure I can eat any more okonomiyaki.”

If you spend more than a few days visiting Hiroshima, this phrase might come out of your mouth as well. Every street has at least one shop featuring the city’s popular version of this quintessential Japanese food.

In case you’re not familiar, okonomiyaki is a savory pancake, made with a combination of batter, eggs, cabbage and other fillings, then topped with a sweet and salty sauce. Every region does it a little differently. In Osaka, all of the ingredients are mixed together, creating a solid slab of tastiness. In Tokyo, monjayaki is king, combining the ingredients with a runny, cheesy batter that is fried directly onto the griddle, then peeled off with a spatula.

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The line outside Nagata-ya. A good rule of thumb in Japan: if you see a line, get in it!

Okonomimura means Okonomiyaki Village. Taking up three floors of a building, 25 different shops offer their own unique spins on the cuisine.

At Okonomimura, we chose Yakidouraku, a shop that incorporates its South Korean roots, including fresh kimchi in the okonomiyaki and Korean soap operas on the television.

A close-up of our okonomiyaki at Yakidouraku.

In Hiroshima-style okonomiyaki, the batter is poured into a thin crepe, then the filling is placed on top. An egg is cracked onto the griddle, its yolk broken and cooked thin to create another “crepe” that goes on top. It’s more like a big sandwich than the Osaka version.

The kicker is the soba or udon noodles that are added to the filling, creating a carb-loaded meal that will keep you going for hours. While the original version was more of a snack, the modern version evolved in the post-World War II era as a way to combine cheap ingredients into a nutritionally-dense meal.

Momiji-manju

While the maple leaf-shaped cake known as momiji-manju can be found all over Japan, its origins are in Hiroshima, specifically the southern island of Miyajima. The cakes were created in the early-1900s in honor of the island’s famous maple leaf viewing festivals.

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The deep-fried version of momiji-manju is called age-momiji. It's breaded, fried and served hot. This one was custard-filled and delicious. — The deep-fried version of momiji-manju is called age-momiji. It’s breaded, fried and served hot. This one was custard-filled and delicious.

These croissant-style momiji follow the trend of croissant taiyaki, the popular fish-shaped doughnuts found throughout the country. Crispy, flaky and delicious, we found these on Miyajima—the birthplace of momiji-manju.

The original momiji-manju, a soft cake filled with sweet bean.

A woman hard at work packaging the thousands of momiji-manju that will be sold in her shop on Miyajima.

We hadn’t even left Hiroshima Station when we came across our first momiji-manju. A shop inside the station sold a breaded, deep-fried version that was sinful and delicious. While they were originally made by hand, they’re now abundant throughout the city thanks to the complex automated baking and wrapping machines, many of which are on display in the Miyajama shops.

Hiroshima Sweets, Treats and Eats

There’s more to Hiroshima’s food scene than just okonomiyaki and momiji. Check out the gallery below for some of the other awesome sweets, treats and eats from the week.

Sampling deep-fried shitake at Hiroshima Minato Marché

Yahatagawa Brewery’s Kassei Nigori Sake is bottled with live yeast, true to the kassei style. It’s one of the few products to receive the official “Hiroshima Brand” designation.

The walls of Otis!, a small cafe near the Peace Memorial Park, are covered in graffiti left by visiting musical acts

Enchiladas at Otis! Cafe. Decent Mexican food is very difficult to find in Japan. Otis! didn't disappoint. — Enchiladas at Otis! Cafe. Decent Mexican food is very difficult to find in Japan. Otis! didn’t disappoint.

Sake-flavored ice cream at the snack shack in Hiroshima Castle

An Imperial Lager from Hiroshima's Kure Beer (Kaigun San) and a Double IPA from Osaka's Minoh Beer at RAKUBEER, a craft beer pub in central Hiroshima — An Imperial Lager from Hiroshima’s Kure Beer (Kaigun San) and a Double IPA from Osaka’s Minoh Beer at RAKUBEER, a craft beer pub in central Hiroshima

Miyajima Coffee was one of the first shops to open early in the day on Miyajima. Their cozy interior and tasty coffee was a welcome break.

The sampler set from Miyajima Beer—from left to right (and best to least-best), Dunkel, Pale Ale and Pilsner.

A yuba bun on Miyajima. Check out our Nikko post for more about yuba. — A yuba bun on Miyajima. Check out our **Nikko post** for more about yuba.

Enjoying a Hiroshima Cola and Maboroshi Sake as the sun sets behind the Great Torii on Miyajima. The unique natural cola is made with hassaku, a fruit similar to an orange or grapefruit.

Lunch at Roopali included vegetable curry and infant-sized nan brushed with clarified butter.

Beer For Kids

November 8, 2015 by Robert Haddan

This is not your father’s beer. It’s for your kids.

We were walking through the grocery store today when a stack of glass bottles caught my eye. It wasn’t because of the beer bottle shape and the frothy beer mugs on the label though. It was the text on the bottle: kodomo no nomimono or “children’s drink.”

With the growing popularity of non-alcholic beer in Japan during the last decade, a couple of beverage makers decided to get kids in on the action. The beer style marketing is no accident. Neither is the golden color of the beverage with it’s foamy white head—exactly like a freshly-draughted Asahi or Kirin that their parents might drink after a long day at work.

These kids will be in for a surprise when they try their first real beer in regards to flavor. The sparkling beverage tastes like a sweet apple juice, but the first two ingredients are sugar and guarana. The seeds from the guarana fruit contain twice as much caffeine as a coffee bean. All that caffeine and sugar should have them bouncing off the walls like a drunken college student.

When I was a kid, I remember getting candy cigarettes from the grocery store. Some were like eating sweet chalk. Others were packed with bubble gum and when you blew on one end, a cloud of sugar smoke would come out the other end.

If only we had fake beer too!

Keyaki Autumn Beer Festival

September 21, 2015 by Robert Haddan

Finding really good beer in Japan can be a bit of a crapshoot. We’ve learned to ~~enjoy~~ tolerate the mass-produced lagers and rejoice in the discovery of good local craft beers. This makes it hard to pass up events like this week’s Keyaki Autumn Beer Festival in Omiya, Saitama.

Featuring nearly 100 stalls featuring mostly Japanese craft breweries, the two annual Keyaki Festivals (we attended the spring festival last year) are a beer lover’s dream. We missed the spring festival this year and nearly missed the fall festival when we were tipped off by the local Rogue Ales distributor of its goings-on.

If you’re in the Saitama area, the festival continues through September 23, 2015. Check out the excellent Beer Tengoku blog or the Keyaki Festival site (Japanese only) for more details.

Over the course of a couple hours, we worked our way through several quality Japanese and American beers. Enjoy the rundown!

Elysian Night Owl Pumpkin Ale
Elysian Brewing Company • Seattle, WA USA IBU: N/A ABV: 6.7% ★★★

The Cascadian beer market is flooded with pumpkin-infused beers this time of year, but despite the popularity of kabocha (Japanese pumpkin) in cooking, it doesn’t seem to make its way into brewing recipes. Fortunately, one of the importers brought some Night Owl Pumpkin Ale from Elysian Brewing in Seattle. The Night Owl is how I want pumpkin beer to taste—like someone dumped a pumpkin pie into a good quality ale. Elysian uses 150 lbs. of pumpkin in each batch and flavor it with traditional pumpkin pie spices. The result is magic.

NoLi Jet Star Imperial IPA
NoLi Brewhouse • Spokane, WA USA IBU: 115 ABV: 8.1% ★★★

In the category of “go big or go home,” our next beer was an 8.1% ABV 115 IBU Imperial IPA from Spokane, Washington’s NoLi Brewhouse. The Jet Star IIPA dry-hops Chinook and Cascade hops to give that extra piney flavor and just enough citrus to balance the bitterness. We tend to give IPAs preferential treatment since they’re so hard to come by over here, but this one really hit the spot. The high IBU makes it a slow-drinker, which gave us plenty opportunity to be discerning about our next choice.

We didn't try Baird's beers this time around since they have easily-accessible tap houses throughout the Tokyo metro area, but we did sample some of the hot peppers they scored at the festival. We did NOT try the Carolina Reapers; the reigning champion for hottest pepper on the planet coming in at 2.2 million scovilles, six times hotter than a habanero pepper. — We didn’t try Baird’s beers this time around since they have easily-accessible tap houses throughout the Tokyo metro area, but we did sample some of the hot peppers they scored at the festival. We did NOT try the Carolina Reapers; the reigning champion for hottest pepper on the planet coming in at 2.2 million scovilles, six times hotter than a habanero pepper.

Echigo Koshihikari Rice Lager
Uehara Shuzou Co. Ltd. • Nishikanbara, Niigata JP IBU: N/A ABV: 5.0% ★★★

The guys at the Echigo Beer booth were lonely

The guys at the booth for Japan’s oldest microbrewery seemed a little bored when they waved us over and asked us to try their Koshihikari beer, made from Koshihikari rice, the most expensive grain in Japan. They even poured a very generous sample while waiving the 500 yen (about $5 USD) price tag. This was one of the more unique beers of the day and really held its flavors coming right from the tap. The lager itself was very light and refreshing, but the rice gave it an earthiness that was surprisingly pleasant. I’ve read mixed reviews about the canned version, but I enjoyed the draught version quite a bit.

Outsider Bandit Scottish Smoked Ale
Outsider Brewing • Kofu, Yamanashi JP IBU: 25 ABV: 5.0% ★★★

I was empty-handed and the word “smoked” jumped off the sign at Outsider Brewing’s booth. Served by owner Mark Major himself, the smoke flavor of the small-batch special came through right away, making me want to chase it with some gouda and bread! The more I drank, the less pronounced the smokiness; I’m not sure if I just got used to it or it dissipated. But, I’m still saying “love it” for the first several smoky, malty goodness sips.

Cranberry Lager
Chateau Kamiya • Ushiku, Ibaraki JP IBU: N/A ABV: 3.0% ★★★

By the time we made it to Chateau Kamiya’s booth, we were teetering on done; both full of beer and a little fuzzy. The Ibaraki-based brewery/winery/gardens offered a little palette cleanser in the form a seasonal 3% ABV Cranberry Lager. Light, tasty and a perfect break for what was still to come.

Shonan Lemongrass Hopper
Kumazawa Brewing • Chigasaki, Kanagawa JP IBU: N/A ABV: 5.0% ★★★

I have a soft spot for Kanagawa’s Shonan Beer thanks to the Orange IPA we enjoyed last fall in Osaka. The Lemongrass Hopper looked intriguing, infusing local ingredients into what I knew would be a good beer base. The lemongrass and wheat flavors really came through without being overpowering. A good penultimate beer for the day.

Breakside India Golden Ale
Breakside Brewery • Milwaukie, OR USA IBU: 60 ABV: 8.1% ★★★

Our last stop was a personal one—the booth of the aforementioned importer who turned us on to Yellow Ape in Osaka and let us know about this festival. Unfortunately, he was out and about when we stopped, but fortunately they still had beer! It seemed fitting to wrap up our day with some home cooking and Oregon’s Breakside Brewery’s IGA seemed the perfect end to a perfect day. Originally brewed as a partnership with Eugene, OR’s Ninkasi Brewing and typically a spring seasonal, this double IPA gets tropical notes from Mosaic, Eldorado and Chinook hops while balancing the piney notes without overpowering. The 8.1% ABV was officially the death knell for our day at the festival, but what a way to go!

Beer Journal

June 19, 2015 by Robert Haddan

Oregon has more than 220 breweries run by 170 companies in 70 cities all over the state. Pioneers like Widmer Brewing and Rogue Ales & Spirits have achieved national and international success. Craft brewing has put smaller cities like Hood River and Bend on the map. Home brewing is no longer just a hobby, but the potential beginnings of a successful company.

I’ve written about the burgeoning craft brewing industry in Japan. In a landscape dominated by four major beverage companies, artisans are beginning to break into the market with beers inspired by American, German and Belgian styles.

I love to try new beers, so I have a hard time remembering what I’ve had, what I liked or why I liked it. This beer journal is more to spark my own memory, but maybe it will introduce you to something new as well. Bookmark this page and check back often for updates and feel free to share your own favorites in the comments section.

New reviews for July 2016

Imperial Pelican Ale (Pelican Pub and Brewery, USA)
Old Fearless No.1 Barley Wine (Fearless Brewing Co., USA)
Freya IPA (Fearless Brewing Co., USA)
Midnight Ride Black IPA (Dick’s Brewing Co., USA)
Down Under IPA (pFriem Family Brewers, USA)
Whoopty Whoop Wheat (Wild Ride Brew, USA)
EHOP Amber Ale (Deschutes Brewery, USA)
Chili Beer (Calapooia Brewing Co., USA)

Rating system: ★★★ Would Drink Again ★★ It Was OK ★ Skip It

Japan

Abashiri Beer
Abashiri, Hokkaido

Prison Stout (Kangoku no Kuro)
IBU: N/A ABV: 5.5% ★★ (September 2015)
The initial nose was promising with hints of chocolate and malt. The first sip was a little iffy as the alcohol flavor overwhelmed, but after it sat for a few minutes, it settled down into a decent light stout. Maybe the best description is a beer-flavored cola?

Okhotsk Blue Draft
IBU: N/A ABV: 5.0% ★ (October 2014)
In a bottle from Inageya. I so wanted to enjoy this because it’s blue (from blue seaweed) and uses iceberg water from the Sea of Okhotsk. But that’s all it has going for it. Light, bubbly and a hint of something resembling the flavor of beer.

Baird Beer
Izu, Shizuoka

Jubilation Ale
IBU: 28 ABV: 8.0% ★★★ (December 2015)
In a bottle from Goodbeer. Baird’s Christmas offering uses Japanese figs and cinnamon from the nikki tree to create a sweet Scottish-style ale. Rich malt flavor. Delicious!

Maris Otter 50 ESB
IBU: 40 ABV: 6.2% ★★★ (November 2015)
On tap at Shizuoka JALT conference of all places. Baird seasonal celebrating the 50th anniversary of Maris Otter malt variety. Low carbonation with a nice bready-malt flavor from the Maris Otter and a rich, floral hop profile from English East Kent Golding hops.

Angry Boy Brown Ale
IBU: 45 ABV: 7.0% ★★★ (November 2015)
On tap at Shizuoka JALT conference. I’d drink this all day! Nice combination of fruit and malt. Medium-to-full body. Perfect.

Chateau Kamiya
Ushiku, Ibaraki

Cranberry Lager
IBU: N/A ABV: 3.0% ★★★ (September 2015)
On tap at the 2015 Keyaki Autumn Beer Festival. The Ibaraki-based brewery/winery/gardens offered a little palette cleanser in the form a seasonal 3% ABV Cranberry Lager. Light, tasty, fruity… everything you’d expect from a 3.0% ABV beer with “Cranberry” in the name.

Coedo Brewery
Kawagoe, Saitama

Shiro Hefeweizen
IBU: N/A ABV: 5.5% ★★ (June 2015)
The Shiro (Japanese for “white”) is a light-colored Hefeweizen, although its nutmug-y spice on the mid-tongue is more reminiscent of a Belgian-style ale. A selection of sweet yeasts give it a nice cloudy appearance and, despite it’s light color, it’s cloudy enough that you can’t see through it. It’s not my favorite from Coedo’s line, but it’s one of the better Japanese hefeweizens I’ve tried.

Ginga Kogen
Nishiwaga, Iwate

WeisenBock
IBU: N/A ABV: 6.0% ★★★ (December 2015)
Winter seasonal, purchased in can at Yamaya. Belgian-style spiced beers are kind of GK’s thing, but this one really worked. It poured a nice cloudy golden color. The orange/citrus and banana notes came off the aroma and in the initial flavor before the malts and spicy flavors took over.

Extra Pale Ale
IBU: N/A ABV: 5.0% ★★★ (September 2015)
Limited series from GK. Big grapefruit flavors that gave way to the typical pine resin flavor of a traditional IPA. Easily my favorite from the GK line. Excellent and very drinkable.

Hokkaido Brewing
Otaru, Hokkaido

Melon Ale
IBU: N/A ABV: 5.0% ★★★ (July 2015)
A lot of times, fruit beers only vaguely resemble the fruit with which they’re named. Not so for Hokkaido Brewing’s Melon Ale. It tastes like cantaloupe. It smells like cantaloupe. It even pours a bright orange, the same color of canteloupe. It’s sweet, the “ale” part takes a back seat to the fruit. It is unabashedly a melon beer. HB’s Peach Wheat and Lemon varieties follow the same pattern with the same result.

Ise Kadoya Brewery
Ise, Mie

Imperial Red Ale
IBU: 85 ABV: 6.3% ★★★ (December 2015)
In a bottle, part of the BeerTengoku prize pack. Poured a deep reddish-brown. Rich flavors with deep malts and a nicely balanced hop profile. It’s heavy, geared more toward a beer enjoyed with a meal. Very good.

Iwate Kura Beer
Ichinoseki, Iwate

Pumpkin Ale
IBU: N/A ABV: 5.0% ★★ (December 2015)
In a bottle from Goodbeers. A good blonde ale with plenty of sweetness provided by the kabocha (Japanese pumpkin). But I like my pumpkin beers to taste like pumpkin pie (see Elysian’s Night Owl). I know it’s not for everyone, but that’s my preference. This one is good for a blonde ale, not as good as a pumpkin ale.

Red Ale
IBU: N/A ABV: 5.0% ★★★ (December 2015)
In a bottle, part of the BeerTengoku prize pack. Poured a deep red bordering on black. Rich malt and citrus flavors with strong notes almost like coffee. Really enjoyed this.

Kuro Kura Stout
IBU: N/A ABV: 7.0% ★★★ (November 2015)
Purchased in a can. Nice dark pour with a rich roasted flavor. Coffee and chocolate notes and a thick, creamy mouthfeel. Even at 7% ABV, the flavor of the alcohol is not as prominent as it is in a typical stout. Delicious!

Izu Kogen Breweries
Ito, Shizuoka

Kuro Stout
IBU: N/A ABV: 5.0% ★★ (July 2015)
Had both on tap at the brewery and in a bottle. Out of the bottle, the nose and flavor profile was much stronger than on tap at the brewery. Strong, roasted coffee notes and maltiness gave way to a lighter flavor more akin to a porter—a common thread in Japanese-brewed stouts. In the end, it suffered the same fate as the sampler did with the carbonation going flat about halfway through the glass, turning a pretty good beer into an average one.

Amagi-Goe Altbier
IBU: N/A ABV: 8.0% ★★ (July 2015)
Had both on tap at the brewery and in a bottle. A special 18th anniversary version of its Amagi brand. I’ve not tried the original Amagi, but by all accounts the only real difference is the ABV jumps from 5 percent to 8 percent. It has a rich, malty flavor with a slight hop bitterness and the strength of the ABV gives it nice body. It was just as good in the bottle as out of the tap. I’d drink it again, but wouldn’t go out of my way to find it. Good not great.

Yamamomo
IBU: N/A ABV: 5.0% ★★ (July 2015)
Part of a sampler at the brewery. The yamamomo, or bayberry, is one of Ito’s meibutsu (regional famous product) and can be found in soda, juice, candy and yes, even beer form. IK’s Yamamomo is a Belgian champagne-style ale. The flavor was mild, like a sour strawberry maybe? It was a little flat, but I think that was due to the small glass pour.

Amanatsu
IBU: N/A ABV: 5.0% ★★ (July 2015)
Part of a sampler at the brewery. The other unique item in the sample set was the Amanatsu (sweet summer) sparkling beer. The use of citrus concentrate gave it a mimosa-flavor with no real beer taste to speak of. Very tasty and unique.

Kinshachi Beer
Nagoya, Aichi

Red Miso Lager
IBU: N/A ABV: 6.0% ★★★ (September 2015)
In a bottle from Goodbeer. Just the word “lager” usually makes me think of a weak, mass-produced tavern beverage meant for poor college students. Craft brewers to the rescue! Using Nagoya’s famous akamiso (red fermented soybean paste) is more than novel exploitation of a local product. It adds a nutty complexity normally lacking in lagers. It pours a cloudy red with mild hints of malt in the nose. It’s clean tasting like a lager and goes down easy. Well done!

Kumazawa Brewing
Chigasaki, Kanagawa

Shonan Lemongrass Hopper
IBU: N/A ABV: 5.0% ★★★ (September 2015)
The Lemongrass Hopper looked intriguing, infusing local ingredients into what I knew would be a good beer base coming from the folks at Kumazawa. The lemongrass and wheat flavors really came through without being overpowering. Enjoyed at the 2015 Keyaki Autumn Beer Festival.

Miyajima Brewery
Hatsukaichi, Hiroshima

Itsukushima Ginger
IBU: N/A ABV: 4.5% ★★ (November 2015)
Purchased in a bottle on Miyajima. Strong ginger nose upon opening, but only a light ginger taste. It existed somewhere between a pilsner and a cider. Sadly, the carbonation dissipated quickly, leaving it flat. Decent but gimmicky and the flatness was disappointing.

Caramel Blonde
IBU: N/A ABV: 4.5% ★★★ (November 2015)
Purchased in a bottle on Miyajima. Unfiltered golden ale based on a traditional German recipe. Light and crispy flavor. I didn’t find as much sweetness as expected from the “carmel” part of the name, but it was an interesting and tasty blend of traditional German brewing methods and the creativity of Japan’s craft beer movement.

North Island Beer
Ebetsu, Hokkaido

Stout
IBU: N/A ABV: 7.0% ★★★ (December 2015)
In a bottle, part of the BeerTengoku prize pack. So happy to have a real stout! Coffee and roasted malt aroma with a nice amount of sour alcohol coming through in the flavor. Roasted flavors, chocolate in the finish. A well-rounded stout.

IPA
IBU: N/A ABV: 7.0% ★★★ (December 2015)
In a bottle, part of the BeerTengoku prize pack. Copper colored with a rich carmel mouthfeel. Great balance with more of a piney, bitter IPA profile, although some fruity notes are present. Best Japanese IPA I’ve had so far.

OH!LA!HO Beer
Toumi, Nagano

Captain Crow Extra Pale Ale
IBU: N/A ABV: 5.0% ★★★ (September 2015)
OH!LA!HO’s flagship is one of my favorite Japanese beers. Big grapefruit flavor with a peach-like profile mixed in that gave way to the typical pine resin flavor of a traditional IPA. Really drinkable and really enjoyable.

Outsider Brewing
Kofu, Yamanashi

Bandit Scottish Smoked Ale
IBU: 25 ABV: 5.0% ★★★ (September 2015)
The smokey flavor of the small-batch special came through right away, making me want to chase it with some gouda and bread! The more I drank, the less pronounced the smokiness; I’m not sure if I just got used to it or it dissipated. The smooth malty flavor stuck around for the duration. Enjoyed at the 2015 Keyaki Autumn Beer Festival.

Sankt Gallen Brewery
Atsugi, Kanagawa

Pineapple Ale
IBU: N/A ABV: 5.0% ★★★ (September 2015)
This didn’t taste much like pineapple to me. That said, it was a really nice ale. Light both in color and flavor, but with a sour profile thanks to the pineapple being fermented with the wort. Nugget and Cascade hops give it a little bite to toughen up the flavor. Very drinkable on a hot Japanese summer day.

Yokohama XPA
IBU: 48 ABV: 6.0% ★★ (September 2015)
Leaned more toward the pale ale end of the XPA spectrum. The flavor focused more on a traditional IPA hop profile, but without the bite. Mostly, I was disappointed that it went flat a couple sips after pouring. The flavor wasn’t good enough to make up for the flatness.

Suntory Limited
Osaka, Osaka

Craft Select Pale Ale
IBU: N/A ABV: 5.5% ★ (June 2015)
Suntory, one of Japan’s major beverage companies, is diving into the “craft” beer market with a series of non-lager beers. The CSPA isn’t terrible, but it has a long way to go to be considered a good beer, let alone a craft beer. The initial flavor is actually decent, although very muted in terms of hop profile—imagine pouring a lager in a glass that still had a sip of IPA in it. Sadly, it pours horribly. The beer is flat within minutes of popping the top.

Tamamura Honten Sake Brewery
Yamanouchi, Nagano

House IPA
IBU: 85 ABV: 8.0% ★★★ (December 2015)
In a bottle, part of the BeerTengoku prize pack. Rich IPA in the Imperial style. Subtle citrus flavors giving way to a nice balanced piney hop finish. A very sessionable IPA.

Tazawako Beer
Senboku, Akita

Kolsch
IBU: N/A ABV: 5.0% ★★ (June 2015)
I have a hard time judging Kolschs in general as they’re not one of my favorite genres. This one was quite good, the nose reminded me of vanilla frosting, maybe banana? There’s the slightest bit of spiciness, typical in Japanese beers brewed in the German style. The World Beer Awards named it the World’s Best Kolsch in 2013, which makes me feel a little bit guilty that I didn’t appreciate it as much as I’m supposed to. That’s the world of beer for you though—one man’s “World’s Best” is another man’s “Yeah, that was pretty good.”

Buna no Mori
IBU: N/A ABV: 5.0% ★★ (June 2015)
Buna no Mori (Beech Forest) is one of Tazawako’s seasonal options, an amber ale made with yeast from the sap of beech trees in Shirakami-Sanchi, a UNESCO World Heritage Site in Akita. The result is a light, sweet flavor from the yeast and a bit of a fruity flavor. While it presents more like a pilsner, it has a developed flavor, likely due to the extra time required to start the natural yeast. It’s an easy-drinking beer.

Tochigi Microbrewery
Utsunomiya, Tochigi

Shirasagi no Megumi
IBU: N/A ABV: 4.0% ★★ (December 2015)
Purchased in a bottle at Kawagoe Farmers Market. The bottle indicates it’s manufactured by Tochigi Microbrewery, but the internets tell a story of it being brewed by Preston Ale, a craft brewery that is an offshoot of a home furnishing company called Joyful Honda. To complicate things further, Shirasagi no Megumi is brewed in partnership with the Kaminokawa Organic Agriculture Promotion Council.

The actual beer features black rice and 100% organic malts. I expected a darker beer, but it poured out a cloudy pinkish color. I was also expecting some earthiness from the rice, similar to the Echigo Koshihikari Rice Lager, but instead it had the flavor profile of a saison—light, bubbly and slightly spicy. It was refreshing and would be better in the summertime, but was still enjoyable in early winter.

Minami-Aizu Happy Asparagus
IBU: N/A ABV: 5.0% ★★ (July 2015)
The amber, aged-malt brew uses asparagus grown in the Fukashima region of northeast Japan. I bought this from a street vendor at the Shitamachi Tanabata Festival. He told me to look at the bottom of the bottle, where small asparagus pieces could be seen floating inside. I didn’t expect much, but it was actually quite good. It reminded me of Calapooia Brewing’s Chili Beer minus the heat, but with a distinct vegetable flavor in a typical malty amber. If you stumble upon it, give it a go and support the farmers of Fukushima.

Uehara Shuzou Co. Ltd.
Nishikanbara, Niigata

Echigo Koshihikari Rice Lager
IBU: N/A ABV: 5.0% ★★★ (September 2015)
Made from Koshihikari rice, the most expensive grain in Japan. Really held its flavors coming right from the tap. The lager itself was very light and refreshing, but the rice gave it an earthiness that was surprisingly pleasant. Enjoyed at the 2015 Keyaki Autumn Beer Festival.

Usami Brewery
Ito, Shizuoka

Rhein (German Style)
IBU: N/A ABV: 5.0% ★★ (July 2015)
Usami uses a generic label for its bottles. The only designation as to what’s inside is printed on the cap. I was pleasantly surprised when it poured a deep caramel color with a thick white head. The maltiness came through both in its nose and in taste. It finished a little on the sweet side, but very pleasant. Good, not great, but enjoyable nonetheless.

Yo-Ho Brewing Co.
Saku, Nagano

Tokyo Black Porter
IBU: N/A ABV: 5.0% ★★★ (November 2015)
Pours thick with a lighter flavor than American porters. Roasted malt and bitter coffee flavors lead. Like many Japanese porters, feels like a “beer soda” but one of the better porters in Japan. Let it sit for about five minutes after pouring to let flavors develop.

Aooni IPA
IBU: N/A ABV: 7.0% ★★★ (November 2015)
Aooni was the first good IPA I found in Japan and remains one of my favorite drinking IPAs. It has a sweet fruity profile up front, but mellows out quickly into a light pine flavor that sticks around for the duration.

United States

10 Barrel Brewing
Bend, Oregon

S1nist0r Black Ale
IBU: 38 ABV: 5.4% ★★★ (June 2015)
10 Barrel’s S1nist0r Black Ale is one of my personal favorites despite its silly-spelled name. Inspired by German schwarzbier (black lager), it blends the flavor profile of a porter with the relative lightness of lager. Coffee and chocolate notes lead, but the black color itself comes from CARAFA black malts that don’t contain the bitterness that usually accompany black beers. They also chose Sterling and Perle hops, usually found in ales, lagers and kolschs, resulting in a less-fruity hop profile than many Oregon beers. One of my few “go-to” beers back home.

Apocalypse IPA
IBU: 70 ABV: 6.8% ★★ (June 2015)
The Apocalypse IPA—10BB’s flagship beer—brings nothing particularly special to the table, touting itself as the IPA for “everyday drinkers.” That said, it’s a quality IPA, with a mix of Amarillo, Centennial, Cascade and Horizon hops finishing more on the bitter side. Great for sitting by the campfire at the Bend pub on a winter evening.

Alameda Brewing
Portland, Oregon

Yellow Wolf Imperial IPA
IBU: 100 ABV: 9.2% ★★★ (May 2016)
In a 22 oz. bottle from Cheap Charlie’s (Gresham, OR). After trying the Lobo Amarillo, I had to see what the standard Yellow Wolf had to offer. Turns out it’s providing most of the Lobo’s flavor and the tequila-aging didn’t add a lot. In fact, the Yellow Wolf had an even better flavor and was super drinkable despite the high IPA and ABV. This is one of my new favorites!

Lobo Amarillo
IBU: 100 ABV: 9.2% ★★★ (May 2016)
In a 22 oz. bottle from The Bitter Monk (McMinnville, OR). Portland’s Alameda Brewing took its Yellow Wolf Imperial IPA and aged it in tequila barrels. There’s a body present thanks to the aging beyond that of a typical DIPA that gives way to a long, balanced hoppy finish. It doesn’t seem to take on a ton of the tequila flavor, but still adds a punch to an already punchy beer.

Block 15 Brewing
Corvallis, Oregon

Sticky Hands Hop Experience Ale
IBU: 110 ABV: 8.25% ★★★ (April 2016)
On tap at Block 15. The Corvallis brewery/laboratory’s latest experimental IPA is classified as a Hop Experience Ale, utilizing a double-amount of dry hops coupled with a nice blend of malts to create a robust, yet well-rounded beer. Well balanced with a slightly bitter aftertaste from all those hops.

Breakside Brewery
Milwaukie, Oregon

Toro Red Ale
IBU: 34 ABV: 6.3% ★★ (April 2016)
On tap at the brewpub. Lively and light red ale brewed with chilies that give it a nice body, but without the smoke or spice promised in the description. Still a really great amber, but if you’re looking for a typical chili beer, try the Chili Beer from Calapooia Brewing instead.

La Tormenta Dry Hopped Sour
IBU: 9 ABV: 6.0% ★★★ (April 2016)
In a 22 oz. bottle. Breakside can do no wrong! Bright flavor with a subtle hop profile giving way to a pleasant sour finish.

Salted Caramel Stout
IBU: 33 ABV: 7.9% ★★★ (March 2016)
In a 22 oz. bottle. A winter seasonal collaboration with the wildly-popular artisanal ice cream company Salt & Straw. A bold stout with sea salt and a custom-made caramel added before fermentation. The result is excellent! The blend of eight malts bring a nice, roasted chocolatey flavor to the forefront. A little bit of the sea salt lingers on the sides of the tongue at the end.

India Golden Ale
IBU: 60 ABV: 8.1% ★★★ (September 2015)
Originally brewed as a partnership with Eugene, OR’s Ninkasi Brewing and typically a spring seasonal, this double IPA gets tropical notes from Mosaic, Eldorado and Chinook hops while balancing the piney notes without overpowering. The 8.1% ABV was officially the death knell for our day at the 2015 Keyaki Autumn Beer Festival, but what a way to go!

Butcher’s Brewing
Santee, California

Mucho Aloha Hawaiian Pale Ale
IBU: N/A ABV: 5.6% ★★ (June 2015)
The nose is a very light floral hop provided by Cascade hops, usually one of my favorites. However, the flavor suffers a bit from being shipped in standard aluminum cans. I know that’s been a bit of a trend, but in the Mucho Aloha, it leaves a metallic taste that renders the palette flat. The light fruity flavors and Belgian-style spices do give it a refreshing mouthfeel. I can see how it’d be a nice option after a day on the beach, but hopefully I’ll find it on tap or in a bottle. The beer itself is good, not great, but the whole experience is knocked down a notch by the aluminum aftertaste.

Buoy Beer Co.
Astoria, Oregon

IPA
IBU: 70 ABV: 7.5% ★★ (March 2016)
In a 22 oz. bottle. The simply named Buoy IPA took some growing on me. It ended up as a nice, simple IPA without an overwhelming hop profile. With all of the super-complex IPAs I’ve had since returning to Oregon, it took a bit to appreciate this one for what it is… a flagship IPA. For a warm day on the Oregon Coast, it was an enjoyable beer and great for those transitioning into the IPA realm.

Calapooia Brewing Co.
Albany, Oregon

Chili Beer
IBU: N/A ABV: 5.5% ★★★ (June 2016)
In a 22 oz. bottle from Cheap Charlies. The name says it all. A northwest-style ale brewed with Anaheim, serrano, and jalapeno peppers. The chili flavor and an appropriate amount of heat come through nicely amidst a traditional, lightly-malted amber ale. Calapooia was our hometown brewpub for a few years and I loved this on draught with an order of nachos.

Coalition Brewing Co.
Portland, Oregon

Space Fruit IPA
IBU: 50 ABV: 7.0% ★★★ (April 2016)
In a 22 oz. bottle. A low-IBU IPA focused more on the citrus profile from the grapefruit. The hop flavor is light, but present. Bits of grapefruit are actually floating around in the bottle, which is rare in a bottled fruit beer, but appreciated. Very pleasant!

Coronado Brewing Co.
Coronado, California

Sock Knocker Imperial IPA
IBU: 90 ABV: 8.5% ★★★ (July 2015)
On tap at DevilCraft Kanda. The nose is a bright, piney IPA from the Simcoe hops. Amarillo and Columbus hops give the Sock Knocker a lively citrusy/floral flavor. Coupled with some fantastic Chicago-style deep dish pizza and illuminating conversation with a Japanese swordsmith, the Sock Knocker was the perfect end to a perfect Tokyo day.

Crux Fermentation Project
Bend, Oregon

Half Hitch Imperial Mosaic IPA
IBU: 80 ABV: 10.0% ★★★ (June 2015)
Named for the knot in the twine used to hold the hop vine to its trellis, the smell of the Mosaic hop hits you like a traditional IPA. However, the taste has a more tropical nose, with a lemon-leaning citrus flavor being the most prominent. Coupled with a higher level of carbonation, it feels a bit like a shandy on steroids—in the best possible way—despite the massive ABV. A very drinkable IPA.

Deschutes Brewery
Bend, Oregon

EHOP Amber Ale
IBU: 35 ABV: 7.4% ★★★ (July 2016)
In a 22 oz. bottle from Cheap Charlies. Proof that a big craft brewery can still make interesting beers, this collaboration with New England’s Harpoon Brewery is a malty amber ale reminicent of an Imperial IPA in profile. East coast hops, New England thyme and Oregon sage give this a savory, bi-coastal profile. A bit sweet up front with a thick, butterscotchy mouthfeel before sliding into a pleasant, slightly-bitter hop finish.

Dick’s Brewing Company
Centralia, Washington

Dick’s Midnight Ride Black IPA
IBU: 65 ABV: 7.5% ★★★ (July 2016)
In a 22 oz. bottle from Cheap Charlies. A small-run from a CDA pioneer to celebrate the brewery’s 20th anniversary. The dark malt comes through like a porter before a great hop comes through. I’d almost call it an Imperial CDA with all of the ramped-up flavors. Really enjoyable!

Ecliptic Brewing
Portland, Oregon

Helix Hoppy Lager
IBU: 55 ABV: 5.8% ★★★ (May 2015)
The lightness of a lager with the boldness of an IPA, Ecliptic’s Helix Hoppy Lager is a perfect summer beer. The Jarrylo and Citra hops give a light and fruity profile with a hint of spice. The hop flavor is pronounced yet smooth with no bitterness. Helix pours a copper color leaning toward gold. Ecliptic describes it as “crisp” but it did still have a “heavy” feel to me from the hops. A single 22 oz. bottle was plenty for one sitting, but I’d definitely drink it again.

Elysian Brewing Co.
Seattle, Washington

Hawaiian Sunburn Pineapple Habanero Sour
IBU: 9 ABV: 5.3% ★★★ (April 2016)
In a 22 oz. bottle from The BeerMongers. I’m mixed on the number of stars for this one. If you simply handed me this beer with no description, I’d say it was a super tasty, light-bodied fruit beer. However, when described as a pineapple habanero sour, I felt like it misrepresented itself a bit. The pineapple comes off more citrusy, but once you know it’s pineapple, the flavor comes out a bit. Habanero peppers have such a distinct flavor and heat, neither of which come through much. If you swish it about, a very light heat will sort of appear on the tongue. It does finish sour, so there’s that! So, good beer but not quite as advertised.

Night Owl Pumpkin Ale
IBU: N/A ABV: 6.7% ★★★ (September 2015)
The Night Owl is how I want pumpkin beer to taste—like someone dumped a pumpkin pie into a good quality ale. Elysian uses 150 lbs. of pumpkin in each batch and flavor it with traditional pumpkin pie spices. The result is magic. Enjoyed at the 2015 Keyaki Autumn Beer Festival.

Everybody’s Brewing
White Salmon, Washington

Sprinkles Red Sour Ale
IBU: N/A ABV: 4.5% ★★★ (May 2016)
In a 22 oz. bottle from Capital Market. An American red sour ale brewed with hibiscus flowers. It pours a beautiful pinkish-red. I’m sure it smells great, but with all the allergies, who knows! The sour hits right off the bat, but not overwhelming. Reminiscent of a white wine finish. Great beer for the warm days ahead!

Fearless Brewing Co.
Estacada, Oregon

Old Fearless No.1 Barley Wine
IBU: N/A ABV: 9.0% ★★ (July 2016)
On draught at Fearless Brewing Pub. A strong seasonal, the alcohol flavor is most present at first taste. An almost syrupy malt flavor shines through for the rest. A good, strong beer, but that first whack of alcohol flavor knocks it down a notch for me.

Freya IPA
IBU: N/A ABV: 6.9% ★★★ (July 2016)
On draught at Fearless Brewing Pub. A two-and-a-half star beer. A nice, balanced just-past-sessionable IPA featuring Mosaic hops. It plays a little one note, although it’s a good note. The finish could be a little more on the citrus end. A pretty good IPA.

Flat Tail Brewing
Corvallis, Oregon

Dam Wild Marionberry and Pink Peppercorn
IBU: N/A ABV: 4.0% ★★★ (May 2016)
In a 22 oz. bottle from Cheap Charlie’s. Part of Flat Tail’s Dam Wild series featuring beers using its proprietary sour blonde base. The Marionberry is a blackberry developed by nearby Oregon State University in the 1940s and makes up 90 percent of Oregon’s blackberry market today. The sour yeast is the big player here, with the Marionberry providing a pinkish-purple color and a bit of fruitiness. I don’t get much of the peppercorn, but it’s a “dam” fine sour.

Bulletproof Zest Session IPA
IBU: N/A ABV: 4.8% ★★★ (April 2016)
In a 22 oz. bottle from The BeerMongers. A very drinkable session IPA. The nose is quite hoppy, but the beer itself is well-balanced. Light citrus notes finish with an almost banana quality.

Full Sail Brewing Co.
Hood River, Oregon

Slipknot IPA
IBU: 80 ABV: 7.0% ★★★ (March 2016)
In a 22 oz. bottle. An excellent beer from one of my favorite breweries. The Slipknot is part of the winter small-release Brewmasters Reserve collection. It’s a typical Northwest IPA, but with all of the flavors turned up to 11. A great blend of dry hops give it a nice balance between big citrus and slightly-bitter pine flavors. The body is pumped up with a spicy malt blend. Not very sessionable, but great for those one-beer nights!

Gigantic Brewing Co.
Portland, Oregon

Ginormous Imperial IPA
IBU: 100+ ABV: 8.8% ★★★ (April 2016)
In a 22 oz. bottle. Amazingly drinkable considering the high IBU and ABV. The hop blend is mellow with a strong malty finish.

Good Life Brewing Co.
Bend, Oregon

Descender IPA
IBU: 70 ABV: 7.0% ★★★ (April 2016)
In a 12 oz. can. We bought a six-pack of Descender for a picnic at the coast. A traditional Northwest-style IPA, the hop profile is most prevalent, tending toward a more piney and bitter flavor, yet light enough to enjoy on a warm day with some nice aromatic hops mixed in.

Great Notion Brewing
Portland, Oregon

Juice Jr. Session IPA
IBU: 35 ABV: 5.0% ★★ (April 2016)
On tap at the brewpub. A sour IPA? Light session IPA heavy on the citrus flavors and light on the hop profile. Good, but not something I’d track down again.

Señor Blanc
IBU: N/A ABV: 7.0% ★★★ (April 2016)
On tap at the brewpub. A creative saison brewed with Sauvignon blanc grapes, kiwi and pear, then aged in oak barrels with Great Notion’s signature sour culture. It comes across closer to white wine than beer, but more refreshing!

Blueberry Muffin
IBU: N/A ABV: 5.0% ★★ (April 2016)
On tap at the brewpub. As advertised, a tart fruit beer made from aged blueberries. The nose is pure fresh-baked blueberry muffin finishing with a bold blueberry flavor and a sour finish. Not very beer-y, but the achievement of the concept is admirable.

Hair of the Dog Brewing Co.
Portland, Oregon

Blue Dot Double IPA
IBU: 80 ABV: 7.0% ★★★ (April 2016)
In a 22 oz. bottle. One of our favorite DIPAs, Pilsner malts give it a light feel while rye malts bring a complexity before giving way to a bold, yet balanced hop profile. A sweet, almost butterscotch finish rounds out a near-perfect beer. Even at 7% ABV, it’s a very sessionable IPA.

Hop Valley Brewing
Springfield, Oregon

Citrus Mistress IPA
IBU: 80 ABV: 6.5% ★★★ (March 2016)
Purchased in a 22 oz. bottle. With a name like Citrus Mistress, I expected a bolder citrus flavor than the subtle hint that came through. The four-hop blend brought a more typical bitter hop flavor to the front. While the citrus part didn’t deliver, it was still an excellent Northwest-style IPA.

Vanilla Infused Porter (VIP)
IBU: 50 ABV: 5.9% ★★★ (September 2015)
The last of the beers Viktoria brought back from Study Tour, VIP is one of my favorites from back home. The flavor profile reads more like ice cream than beer: vanilla beans, bittersweet chocolate… the flavors play well although the body is a little thinner than most porters.

Alpha Centauri Imperial IPA
IBU: 100 ABV: 9.0% ★★★ (June 2015)
Despite 100 IBUs worth of Oregon hops and 9 percent ABV, the flavor is very fresh, slightly fruity with pine playing a major role. It’s an impressive feat to pull of a bitter IPA without being obviously bitter. The hop balance delivers a very smooth and refreshing finish. Fantastic!

Hopworks Urban Brewery
Portland, Oregon

Pig War White IPA
IBU: 60 ABV: 6.0% ★★★ (May 2016)
In a 16 oz. can. HUB’s summer seasonal is a wheat-infused IPA that pours a bright, cloudy orange. Willamette hops give it a fruity, citrus profile. The light, balanced flavor is perfect for summer.

Mash Tun Time Machine English Winter Ale
IBU: 56 ABV: 6.6% ★★★ (May 2016)
On draught at the Powell Street taphouse in Portland, OR. An accidental pour (I ordered the Secession CDA, but the tap had changed unbeknownst to our beerista), but a happy surprise. The flavor profile with chocolate malts and a mellow hoppy finish was close enough to the Secession that I didn’t realize it until I noticed the brown color instead of the black hue. I found myself drinking my way through it much more quickly than usual. A nice beer for not just winter, but anytime.

Knee Deep Brewing Co.
Auburn, California

Midnight Hoppyness Imperial Black Rye IPA
IBU: 100 ABV: 9.4% ★★★ (April 2016)
In a 22 oz. bottle from The BeerMongers. Labeled as a black rye IPA, but like a CDA on steroids. The chocolate nose is followed by a deep malt flavor that comes off like a bourbon barrel-aged ale—bold and syrupy. The hop profile comes through as the malt wears off. The name is probably intended to represent the darkness of the beer, but I think it’s due to the fact I’ll be up until midnight sipping away at this beast!

Laurelwood Brewing Co.
Portland, Oregon

Green Elephant IPA
IBU: 70 ABV: 7.0% ★★★ (June 2015)
A typical Northwest-style IPA, the malt flavor is light, but noticeable. The hop combination is flawless, with Cascade, Ahtanum, Amarillo hops providing a light, citrus finish to the heavier pine resin flavor of the Nugget hop. The flavor profiles more toward spring than summer though, with an almost grassy flavor that’s just warm enough for a cool spring evening, but dry enough to enjoy on a warm summer day.

Lompoc Brewing
Portland, Oregon

Pamplemousse Citrus IPA
IBU: 70 ABV: 5.8% ★★★ (March 2016)
Reminiscent of the Widmer Hopside Down in its flavor profile. A four-hop blend with grapefruit juice gives it a more citrus-y finish. A nice, sessionable beer.

Mazama Brewing
Corvallis, Oregon

Pyroclastic Porter
IBU: 35 ABV: 5.0% ★★★ (June 2015)
It pours a rich black and starts with a traditional malty porter profile, but then the smooth bittersweet cocoa flavor slides over you. Mid-tongue, it’s reminiscent of a Coca-Cola with a bright, slightly-acidic mouthfeel. It screams to be served with dessert—maybe chocolate cake or even over a couple scoops of vanilla ice cream.

McMenamins
Portland, Oregon

Ruby Ale
IBU: 53 ABV: 5.0% ★★★ (April 2015)
In a 22 oz. bottle from The Blue Moon Tavern. McMenamins operates 25 brewpubs around the Pacific Northwest, the majority in historic buildings that have been renovated while maintaining their original appearance whenever possible. One of McMenamins’ standards is the Ruby, a raspberry pale ale perfect on a hot summer day. The fruit comes through in the nose and strong in the first sip before giving way to a sour finish. While classified as a pale ale, the fruit saps most of the dankiness typically associated with the style.

Migration Brewing
Portland, Oregon

Straight Outta Portland IPA
IBU: 69 ABV: 7.3% ★★ (May 2016)
On draught at the Migration Brewing pub in Portland, OR. The clever name wasn’t enough to elevate this IPA past average status. The flavor is driven by Centennial hops, leaving a bright and crisp bitter hop flavor that, while pleasant, just isn’t complex enough to make me want to drink it again.

No-Li Brewhouse
Spokane, Washington

Born and Raised IPA
IBU: 85 ABV: 7.0% ★★★ (April 2016)
In a 22 oz. bottle. A wonderfully mellow and balanced hop profile quickly gives way to a malty, slightly-sweet finish. Perfect!

Jet Star Imperial IPA
IBU: 115 ABV: 8.1% ★★★ (September 2015)
Dry-hopped Chinook and Cascade hops give it that extra piney flavor and just enough citrus to balance the bitterness. The high IBU makes it a slow-drinker. Enjoyed at the 2015 Keyaki Autumn Beer Festival.

Pelican Pub and Brewery
Pacific City, Oregon

Imperial Pelican Ale
IBU: 85 ABV: 8.0% ★★★ (July 2016)
In a bottle from Cheap Charlies. A unique malty, almost creamy note starts off this Imperial-style IPA, finishing with a crisp, slightly-bitter hop finish. Smooth yet bold, it’s worth a go.

pFriem Family Brewers
Hood River, Oregon

Down Under IPA
IBU: 65 ABV: 7.2% ★★★ (July 2016)
In a bottle from Cheap Charlies. Utilizing Australian hops, this IPA from Hood River’s pFriem has a nice balanced flavor with hints of citrus and tropical fruits. A delicious IPA, but not a standout in the current IPA market.

Rogue Ales & Spirits
Newport, Oregon

Rogue Cold Brew IPA
IBU: 82 ABV: 7.5% ★★★ (April 2016)
In a 22 oz. bottle from Rogue Farms in Independence, Ore. A collaboration with Portland favorite Stumptown Coffee Roasters, the nose is strong with coffee thanks to 200 gallons of cold brew coffee. The first flavor is reminiscent of a coffee-focused porter before it fades into a slightly-bitter, complex hop finish. One of the best coffee beers I’ve ever had.

Brutal IPA
IBU: 46 ABV: 6.3% ★★★ (December 2015)
In a bottle from Aeon. A little homecooking with the Brutal IPA from Oregon. The nose is fruity, almost an apple scent. A low IBU count makes it very sessionable. A nice balance of citrus hoppyness.

Santiam Brewing
Salem, Oregon

You’ll Never Go Back CDA
IBU: 65 ABV: 7.0% ★★★ (April 2016)
On draught at Santiam Brewing. I love Black IPAs and Cascadian Dark Ales. You’ll Never Go Back isn’t my favorite, but was still quite good. The porter-profile starts creamy and finishes with a smooth, balanced hop flavor. My only complaint is that the complexity faded as I worked my way through the pint, making it a bit of a chore to finish.

Sky High Brewing
Corvallis, Oregon

Crowbeer CDA
IBU: 75 ABV: 9.4% ★★★ (April 2016)
On tap at American Dream Pizza. Served in a 10 oz. glass because of the 9% ABV. Classified as a Cascadian Dark Ale—basically an IPA married to a Porter—it has a rich, almost syrupy mouthfeel with a bold malty flavor and just enough hop profile to keep things interesting. The sipping quality of the heavy beer makes the glass just about right. Brewed for American Dream’s 10th anniversary, but is part of Sky High’s regular rotation.

Stone Brewing Co.
Escondido, California

HiFi+LoFi Mixtape Strong Ale
IBU: 70 ABV: 8.8% ★★★ (July 2015)
On tap at DevilCraft Kanda. Mixtape is unique because Stone uses centuries-old technique where oak-barrel aged beer is mixed with a freshly-brewed batch. In the old days, this was done to take the bitter, smoky taste out of the fresh beer. Now, it’s done just to see what happens. To me, the beer had no nose to speak of, which was surprising considering the IBU count. But the bitter Apollo, UK Target and Willamette hops mellowed in the aging process made for a really drinkable beer, similar in taste to a mild IPA but with a full-bodied flavor.

StormBreaker Brewing
Portland, Oregon

Triple Double IPA
IBU: 90 ABV: 8.5% ★★ (April 2016)
In a 22 oz. bottle from The BeerMongers. The basketball-themed double IPA has a hoppy, piney nose and a bold first taste, but finishes with a bit too much alcohol that hide the promised citrus notes.

Widmer Brothers Brewing
Portland, Oregon

Hopside Down IPL
IBU: 50 ABV: 6.7% ★★★ (March 2016)
In a 12 oz. bottle. Widmer’s spring seasonal Imperial Pale Lager delivers a nice, piney nose from the brewer’s proprietary Alchemy hops and a citrus aftertaste from the Cascade hops. Nice, crisp finish. Very nice.

Wild Ride Brew
Redmond, Oregon

Whoopty Whoop Wheat
IBU: 20 ABV: 5.5% ★★★ (July 2016)
In a 22 oz. bottle from Cheap Charlie’s. Not much to say about this. A nice, balanced hefeweizen with light wheat flavor and a slight lemony finish. Great for these warm July days.

Electri-Fly IPA
IBU: 65 ABV: 6.3% ★★★ (May 2016)
On draught at Laughing Planet Cafe; in a 22 oz. bottle from Cheap Charlie’s. We had this excellent IPA twice. On tap, it came across with big citrus notes, while in the bottle it was more “butterscotchy” from the healthy helping of honey malts. While I prefer consistency, the two different profiles were both so good, I just didn’t care!

Nut Crusher Peanut Butter Porter
IBU: 18 ABV: 6.0% ★★★ (May 2016)
In a 32 oz. crowler from Cheap Charlie’s. A peanut butter porter sounds like a gimmick, but Wild Ride made a quality beer. It pours pure black with a nutty nose. The first taste is peanut butter… not peanuts, but peanut butter. You get the sweetness and the nuttiness all at once. It fades away to a roasted finish that pays homage to a peanut butter cup. Wonderful!

United Kingdom

BrewDog UK
Ellon, Aberdeenshire

Hoppy Christmas IPA
IBU: 70 ABV: 7.2% ★★★ (December 2015)
In a bottle from Goodbeer. Another holiday offering from BrewDog. Bright tropical fruit aroma from pineapple and papaya. Great balance of citrus hops and malt. Quite good!

Santa Paws Christmas Scotch Ale
IBU: N/A ABV: 4.5% ★★★ (December 2015)
Purchased in a bottle at Ikebukuro Station Seibu Store. Dark color, nice roasty malt with a great balance of hoppiness. Little sweetness from honey. Blena of eight malts, including smoked malts, and low ABV make it robust yet very drinkable.

Punk IPA
IBU: 35 ABV: 5.6% ★★★ (June 2015)
While branded as an IPA, it’s more reminiscent of an American pale ale—thanks to the use of tradition pale malts—than the hop-heavy IPAs favored by UK brewers. A nice collection of five fruity hops from Cascadia pair with Nelson Sauvin, a New Zealand variety common in APAs, to create a light and fruity flavor with the bitterness of a pale ale. Nice when you’re looking for a change of pace.

Pressure Drop Brewing
London

Alligator Tugboat IPA
IBU: N/A ABV: 7.2% ★★ (February 2016)
In a bottle from Oddbins in London. A beer with a funny name and a funky label, it was also very straightforward in what it was. Simpcoe hops, very clearly stated on the label as the main flavor, wheat, barley and water. As expected, the Simpcoe hops brought their typical bitterness. Not complex, but close to being sessionable if only it was slightly more carbonated. Decent, but not great.

Robinsons Brewery
Stockpor, Cheshiret

9 Hop IPA
IBU: N/A ABV: 6% ★★★ (February 2016)
In a bottle from Oddbins in London. Mixing together multiple varieties of hops can create complex flavors, but at the risk of creating a muddled mess. Robinsons achieved the former without the pitfalls of the latter, although the promised citrus profile read more malty to me. Quite good either way!

Siren Craft Beer
Finchampstead, Berkshire

Half Mast QIPA
IBU: N/A ABV: 2.8% ★ (February 2016)
In a bottle from Oddbins in London. I rarely flat out dislike a craft beer, but this was frankly awful. At 2.8%, it touts itself as a sessionable quarter IPA. It’s too carbonated, lacks any kind of depth and was just plain undrinkable. My poor wife took pity on me and swapped it for her Newcastle Brown Ale, which I’m gladly sipping as I write.

The Wild Beer Co.
Evercreech, Somerset

Madness IPA
IBU: N/A ABV: 6.8% ★★★ (December 2015)
Purchased in a bottle at Ikebukuro Station Seibu Store. U.S. West Coast-style IPA. Hoppy hoppy hoppy! Pine and floral but not bitter. Really enjoyed this!

Wychwood Brewery Co.
Witney, Oxon

Black Wych Porter
IBU: N/A ABV: 5.0% ★★ (November 2015)
English-style porter. Dark appearance but a weak body. A bit too much alcohol flavor coming brought. Missing the roasted flavors that characterize a good porter. OK in a pinch, but there are better, cheaper options out there.

Belgium

Belle-Vue Brewery
Molenbeek, Brussels

Belle-Vue Kriek
IBU: N/A ABV: 5.2% ★★★ (July 2015)
Usually served in a tulip glass, we enjoyed ours in a plastic cup on tap at the Shitamachi Tanabata Festival. It poured a deep-reddish-purple with a thick, white head. The cherry flavor was very natural, maybe the most natural of any cherry-inspired beer I’ve ever had. The lambic wasn’t overly sour or overly dry and the added carbonation of the portable draught tap made for a very refreshing pour. Wonderful!

Denmark

Mikkeller ApS
Copenhagen, Denmark

Imperial IPA Centennial
IBU: N/A ABV: 8.9% ★★★ (December 2015)
Bottle from Goodbeers. A very hoppy IPA from Mikkeller’s single-hop double IPA series. More on the piney side thanks to the singularity of Centennial hops. The hops are evident in the aroma and initial taste, but they mellow throughout the taste and aren’t at all overpowering. Tasty for a one-and-done session.

Hoppy Lovin’ Christmas Double IPA
IBU: N/A ABV: 7.8% ★★★ (December 2015)
End of the keg at the UNU Farmers Market. Fruity and piney—actual pine needles are used in the brewing process. Hoppy, malty, thick tasting. Very flavorful but not overpowering. It’s a slow sipper, but really enjoyable. Had a second time in a bottle from Goodbeers with the correct level of carbonation. One of the best IPAs I’ve had in a long time.

New Zealand

Renaissance Brewing Co
Marlborough, Blenheim

Voyager IPA
IBU: N/A ABV: 6.0% ★★★ (June 2015)
From the heart of New Zealand’s wine region. The nose is somewhere between vanilla and toffee. A mix of New Zealand and British hops and malts give a nod to English strong ales, but the traditional resin flavor of a typical IPA is omnipresent. The NZ-bred Riwaka hop gives it a nice floral finish.

Santiam Brewing

Rogue Farms

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Around Oregon

If You Go

Spicy Miso Ramen (Vegetarian)

Dashi

Soup Base

Seasoning

Noodles

Toppings

Directions

Assembly

Sake 101

“Sake Town”

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Sakagura Dori

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Momiji-manju

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Hiroshima Sweets, Treats and Eats

Elysian Night Owl Pumpkin Ale Elysian Brewing Company • Seattle, WA USA IBU: N/A ABV: 6.7% ★★★

NoLi Jet Star Imperial IPA NoLi Brewhouse • Spokane, WA USA IBU: 115 ABV: 8.1% ★★★

Echigo Koshihikari Rice Lager Uehara Shuzou Co. Ltd. • Nishikanbara, Niigata JP IBU: N/A ABV: 5.0% ★★★

Outsider Bandit Scottish Smoked Ale Outsider Brewing • Kofu, Yamanashi JP IBU: 25 ABV: 5.0% ★★★

Cranberry Lager Chateau Kamiya • Ushiku, Ibaraki JP IBU: N/A ABV: 3.0% ★★★

Shonan Lemongrass Hopper Kumazawa Brewing • Chigasaki, Kanagawa JP IBU: N/A ABV: 5.0% ★★★

Breakside India Golden Ale Breakside Brewery • Milwaukie, OR USA IBU: 60 ABV: 8.1% ★★★

New reviews for July 2016

Japan

Abashiri Beer Abashiri, Hokkaido

Baird Beer Izu, Shizuoka

Chateau Kamiya Ushiku, Ibaraki

Coedo Brewery Kawagoe, Saitama

Ginga Kogen Nishiwaga, Iwate

Hokkaido Brewing Otaru, Hokkaido

Ise Kadoya Brewery Ise, Mie

Iwate Kura Beer Ichinoseki, Iwate

Izu Kogen Breweries Ito, Shizuoka

Kinshachi Beer Nagoya, Aichi

Kumazawa Brewing Chigasaki, Kanagawa

Miyajima Brewery Hatsukaichi, Hiroshima

North Island Beer Ebetsu, Hokkaido

OH!LA!HO Beer Toumi, Nagano

Outsider Brewing Kofu, Yamanashi

Sankt Gallen Brewery Atsugi, Kanagawa

Suntory Limited Osaka, Osaka

Tamamura Honten Sake Brewery Yamanouchi, Nagano

Tazawako Beer Senboku, Akita

Tochigi Microbrewery Utsunomiya, Tochigi

Uehara Shuzou Co. Ltd. Nishikanbara, Niigata

Usami Brewery Ito, Shizuoka

Yo-Ho Brewing Co. Saku, Nagano

United States

10 Barrel Brewing Bend, Oregon

Alameda Brewing Portland, Oregon

Block 15 Brewing Corvallis, Oregon

Breakside Brewery Milwaukie, Oregon

Butcher’s Brewing Santee, California

Buoy Beer Co. Astoria, Oregon

Calapooia Brewing Co. Albany, Oregon

Coalition Brewing Co. Portland, Oregon

Coronado Brewing Co. Coronado, California

Crux Fermentation Project Bend, Oregon

Deschutes Brewery Bend, Oregon

Dick’s Brewing Company Centralia, Washington

Ecliptic Brewing Portland, Oregon

Elysian Brewing Co. Seattle, Washington

Everybody’s Brewing White Salmon, Washington

Fearless Brewing Co. Estacada, Oregon

Flat Tail Brewing Corvallis, Oregon

Full Sail Brewing Co. Hood River, Oregon

Gigantic Brewing Co. Portland, Oregon

Good Life Brewing Co. Bend, Oregon

Great Notion Brewing Portland, Oregon

Hair of the Dog Brewing Co. Portland, Oregon

Hop Valley Brewing Springfield, Oregon

Hopworks Urban Brewery Portland, Oregon

Knee Deep Brewing Co. Auburn, California

Elysian Night Owl Pumpkin Ale
Elysian Brewing Company • Seattle, WA USA IBU: N/A ABV: 6.7% ★★★

NoLi Jet Star Imperial IPA
NoLi Brewhouse • Spokane, WA USA IBU: 115 ABV: 8.1% ★★★

Echigo Koshihikari Rice Lager
Uehara Shuzou Co. Ltd. • Nishikanbara, Niigata JP IBU: N/A ABV: 5.0% ★★★

Outsider Bandit Scottish Smoked Ale
Outsider Brewing • Kofu, Yamanashi JP IBU: 25 ABV: 5.0% ★★★

Cranberry Lager
Chateau Kamiya • Ushiku, Ibaraki JP IBU: N/A ABV: 3.0% ★★★

Shonan Lemongrass Hopper
Kumazawa Brewing • Chigasaki, Kanagawa JP IBU: N/A ABV: 5.0% ★★★

Breakside India Golden Ale
Breakside Brewery • Milwaukie, OR USA IBU: 60 ABV: 8.1% ★★★

Abashiri Beer
Abashiri, Hokkaido

Baird Beer
Izu, Shizuoka

Chateau Kamiya
Ushiku, Ibaraki

Coedo Brewery
Kawagoe, Saitama

Ginga Kogen
Nishiwaga, Iwate

Hokkaido Brewing
Otaru, Hokkaido

Ise Kadoya Brewery
Ise, Mie

Iwate Kura Beer
Ichinoseki, Iwate

Izu Kogen Breweries
Ito, Shizuoka

Kinshachi Beer
Nagoya, Aichi

Kumazawa Brewing
Chigasaki, Kanagawa

Miyajima Brewery
Hatsukaichi, Hiroshima

North Island Beer
Ebetsu, Hokkaido

OH!LA!HO Beer
Toumi, Nagano

Outsider Brewing
Kofu, Yamanashi

Sankt Gallen Brewery
Atsugi, Kanagawa

Suntory Limited
Osaka, Osaka

Tamamura Honten Sake Brewery
Yamanouchi, Nagano

Tazawako Beer
Senboku, Akita

Tochigi Microbrewery
Utsunomiya, Tochigi

Uehara Shuzou Co. Ltd.
Nishikanbara, Niigata

Usami Brewery
Ito, Shizuoka

Yo-Ho Brewing Co.
Saku, Nagano

10 Barrel Brewing
Bend, Oregon

Alameda Brewing
Portland, Oregon

Block 15 Brewing
Corvallis, Oregon

Breakside Brewery
Milwaukie, Oregon

Butcher’s Brewing
Santee, California

Buoy Beer Co.
Astoria, Oregon

Calapooia Brewing Co.
Albany, Oregon

Coalition Brewing Co.
Portland, Oregon

Coronado Brewing Co.
Coronado, California

Crux Fermentation Project
Bend, Oregon

Deschutes Brewery
Bend, Oregon

Dick’s Brewing Company
Centralia, Washington

Ecliptic Brewing
Portland, Oregon

Elysian Brewing Co.
Seattle, Washington

Everybody’s Brewing
White Salmon, Washington

Fearless Brewing Co.
Estacada, Oregon

Flat Tail Brewing
Corvallis, Oregon

Full Sail Brewing Co.
Hood River, Oregon

Gigantic Brewing Co.
Portland, Oregon

Good Life Brewing Co.
Bend, Oregon

Great Notion Brewing
Portland, Oregon

Hair of the Dog Brewing Co.
Portland, Oregon

Hop Valley Brewing
Springfield, Oregon

Hopworks Urban Brewery
Portland, Oregon

Knee Deep Brewing Co.
Auburn, California

Laurelwood Brewing Co.
Portland, Oregon

Lompoc Brewing
Portland, Oregon

Mazama Brewing
Corvallis, Oregon

McMenamins
Portland, Oregon

Migration Brewing
Portland, Oregon

No-Li Brewhouse
Spokane, Washington

Pelican Pub and Brewery
Pacific City, Oregon

pFriem Family Brewers
Hood River, Oregon

Rogue Ales & Spirits
Newport, Oregon

Santiam Brewing
Salem, Oregon

Sky High Brewing
Corvallis, Oregon

Stone Brewing Co.
Escondido, California

StormBreaker Brewing
Portland, Oregon

Widmer Brothers Brewing
Portland, Oregon

Wild Ride Brew
Redmond, Oregon

BrewDog UK
Ellon, Aberdeenshire

Pressure Drop Brewing
London

Robinsons Brewery
Stockpor, Cheshiret

Siren Craft Beer
Finchampstead, Berkshire

The Wild Beer Co.
Evercreech, Somerset

Wychwood Brewery Co.
Witney, Oxon

Belle-Vue Brewery
Molenbeek, Brussels

Mikkeller ApS
Copenhagen, Denmark

Renaissance Brewing Co
Marlborough, Blenheim