In 1994, a new law allowed breweries to produce a minimum of 600 hectoliters per year. Microbrewing in Japan was born. Over 200 microbreweries sprang up in a few years. Today that number is half of what it was. Yet the beer culture in urban areas like Tokyo and Osaka is twice as strong.
Taking time off to travel allows brewers to escape the comfort zone of their local brewing scene. Countless possibilities await those willing to expand their worldview for the sake of professional development, whether it’s a state or a continent away.
The idea of marrying sake and beer has been around for a while, but a hybrid has never been made in any great quantity. One of the issues is that many brewers, in spite of their creativity, do not have experience with sake.
How can craft brewers survive the global recession? Ask the Japanese. During its economic boom in the 1980s, the Japanese were huge consumers of single-malt whiskies and fine wines. Beers are starting to enjoy a similar cache.
When did the Pilsner become the standby beer for most Asian cuisines? While certain varieties of fish are delicate, the makeup of certain fishes such as a fatty toro or oily mackerel will stand up to a more complex ale.