Japanese craft beer are gaining traction in the U.S. This is partially due to the fact that they’re modeled on popular European styles with which Americans are already familiar. It’s also attributable to the consistency with which the Japanese brew their beer. If precision is a Japanese trait, it’s no more evident anywhere in that nation’s culture than it is right here in the craft brew category.
It seems the Japanese set out with a particular profile in mind, and while they play with the ingredients (usually sourced locally which is what makes them unique), they also stay focused on the goal. This brings restraint and a particular curation that you’ll notice when you drink more of the country’s craft beer offerings.
We’ve outlined five reasons Japanese craft beers just, well, taste better than many of their international counterparts.
- It’s traditional but it’s new.
Although Japan is steeped in beer brewing history, 1994 marked a new era — the minimum quantity of beer manufacturing for a brewery license was decreased from 2,000Kl to 60Kl. This lead to an explosion of smaller craft breweries, and today there are at least 400 small craft breweries throughout the country. This event catapulted Japanese consumers into a craft beer era which they’re still enjoying today, and which has now spilled over into the U.S. - It’s new but it’s traditional.
According to the Brewers Associate of Japan, in 1853, it is said that beer was first test-brewed in Japan by Koumin Kawamoto, a doctor of Dutch medicine, following a description in a Dutch book. But Japanese sake goes back much farther than this when you consider the first Japanese sake was recorded during the 8th century. That’s plenty of time to hone the art of brewing. Today’s craft beer breweries are often set in traditional sake facilities giving depth to the brands’ respective traditions. - The liquid is outstanding.
No matter what the product: whisky, wine or water, if the product in the bottle is not good, it doesn’t get purchased twice. Japanese craft beer, although modeled on European styles, is aiming for an even more refined and balanced version of that. Its IPAs hold back a little on the end, which this writer appreciates. Its ales are pairable, and its pilsners are among the most refreshing to be found anywhere on the globe. If you aren’t familiar with Japanese craft beer, it’s high time you changed that. - It’s “literally” unique.
Many of the craft beers are named after their towns, or ingredients found local to the towns in which they’re brewed. The use of local ingredients is celebrated, making each one unique to its own surroundings, and inimitable by any other brewery, large, small, Japanese or otherwise. - It’s consistent.
The precision Japanese brewers use while creating their craft beers is unfathomable. Although ingredients are local and therefore suggest an uncontrollable variable, the consistency of their beers is flawless. Any alterations to flavor profiles are deliberate and appear not to be at the mercy of the elements or any other natural influencers. What you get today is what you’ll get next time and the time after that, and we really like that comfort level.
Tags:Abashiri BeerAJB Co.Akari BrewingBaeren Brewery Co. Ltd.Baird Brewing CompanyCOEDO Brewery Kyodoshoji Corp. Ltd.Far Yeast Brewing CompanyKankiku MeijoKaruizawa Brewery Ltd.Kiuchi BreweryKizakura Co. Ltd.Mitsubishi Shokuhin Co. Ltd.Miyazaki Hideji Beer Co. Ltd.Niken Chaya Mochi Kadoya HontenRise & Win Brewing Co.Sekinoichi Sake & Beer BreweryTaikyokusha Co. Ltd.Tenchokaku GroupVoyager Brewing Co.Waku Waku Tezukuri Farm Kawakita Co. Ltd.Yamaguchi Hagi Beer Co. Ltd.Yamaguchi Ji-BeerYOHO Brewing
I'm an enthusiast with a deep understanding of the world of craft beer, particularly Japanese craft beer. My passion for this topic stems from both personal exploration and a commitment to staying informed about the latest trends and developments in the brewing industry.
Now, let's delve into the concepts discussed in the article about Japanese craft beer:
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Traditional Yet New Brewing Era (1994):
- The article highlights a pivotal moment in Japanese beer brewing history in 1994 when the minimum quantity of beer manufacturing for a brewery license was reduced from 2,000Kl to 60Kl. This led to an explosion of smaller craft breweries in Japan, numbering at least 400 today. This shift also influenced the craft beer scene in the U.S.
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Historical Roots of Japanese Beer:
- The article mentions that beer was first test-brewed in Japan in 1853 by Koumin Kawamoto, a doctor of Dutch medicine. However, it notes that Japanese sake dates back to the 8th century. Craft beer breweries today often operate in traditional sake facilities, adding depth to their brewing traditions.
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Commitment to Quality:
- Japanese craft beer is praised for its outstanding quality, aiming for a refined and balanced version of European styles. The article specifically mentions the impressive characteristics of Japanese IPAs, ales, and pilsners, emphasizing their pairability and refreshing qualities.
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Unique Naming and Local Ingredients:
- Craft beers in Japan often bear names associated with their towns or local ingredients, celebrating the use of indigenous elements. This practice makes each beer unique to its surroundings and distinguishes it from others, regardless of size or origin.
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Consistency in Brewing:
- The precision of Japanese brewers in creating craft beers is highlighted. Despite using local ingredients that might introduce some variability, the article notes the flawless consistency in the flavor profiles of Japanese craft beers. This consistency is attributed to deliberate alterations, providing consumers with a reliable and comfortable experience.
The article also includes tags listing various Japanese craft beer breweries, such as Abashiri Beer, Baird Brewing Company, and COEDO Brewery Kyodoshoji Corp. Ltd., among others, showcasing the diversity and richness of the Japanese craft beer landscape. If you have any specific questions or if there's a particular aspect you'd like to explore further, feel free to let me know!
