How to enjoy Craft Beer | Learning to master delicious pairing techniques from Coedo Brewery
Craft beer is a diverse genre, with as many types of beers as there are ways to enjoy them. With a little knowledge, you can enhance your enjoyment of these artisanal beverages even further. So, we have set out to learn the smart way to enjoy craft beer at “Coedo Brewery The Restaurant”, which is attached to Coedo Brewery, a craft beer manufacturer in Kawagoe, Saitama.
【Advised by】COEDO BREWERY （コエドブルワリー）
Table of Contents
What is craft beer?
Craft beer refers to beer created in small breweries by hand, and, as the name suggests, is characterized by the spirit of craftsmanship. In 1994, Japan’s craft beer movement was triggered by revision of the Liquor Tax Act, and before long, unique craft beers were being brewed all around the nation.
Coedo began as a local brewer in Kawagoe City, Saitama Prefecture, and is credited as a driving force behind the craft beer boom which has swept Japan. By varying the basic ingredients of malt, hops, and water, and adjusting the manufacturing process, each variety of craft beer takes on its own original flavor, aroma, and color. Understanding the styles of beer as the basis for tasting will allow you to fully explore the complex and rewarding world of craft beer.
The ideal order to enjoy Coedo beers
To best enjoy the flavors and aromas, it’s recommended to start with lighter-colored beers and move on to darker ones, or to progress from subtly-charactered beers to more powerful ones. Coedo is renowned for six favorite styles, and it’s recommended to start with cloudy white or gold-colored beers and move on to tan, amber, and black beers. Or, begin with pilsner and weizen, then transition to beers with more powerful hoppy aromas and bitterness.
It’s important to note that not every beer is intended to be served ice cold – each style has its own ideal serving temperature. By the way, did you know that Coedo’s brewers often taste beer in the morning, when the human tongue is most sensitive? Perhaps morning beers are the perfect way to compare flavors?
Hear it straight from the chef! Food to pair with Coedo beers
（1）Ruri and Daikon Mochi
The golden-toned “Ruri” is a favorite, and known as particularly easy to drink among the Coedo lineup. This style of beer is called pilsner, which is characterized by low alcohol content, and a refreshingly crisp, sharp nodogoshi. (Nodogoshi, which literally means “throat passage”, refers to the “throat feel” which is appreciated in Japanese culinary culture, and can describe situations from quaffing a beer to slurping noodles.) In fact, about 99% of beers distributed in Japan are classified as pilsner.
The chef recommends vegetable dishes to accompany this standard-style beer. The delicate sweetness of vegetables is a superb match with the simple structure of pilsner, allowing you to further appreciate the beer’s depth of flavor. In winter, savor seasonal flavors by pairing your pilsner with daikon mochi, a cake with juicy daikon radish and other savory vegetable fillings. Coedo’s daikon mochi features organic daikon, a truly divine combination!
（2）Marihana and Shumai
In sharp contrast to pilsner, the IPA (Indian pale ale) beer style uses plentiful hops to create intensely aromatic bitterness, and tends to be stronger in terms of alcohol content. Coedo’s gold-colored “Marihana” belongs to the substyle of session IPA, which features reduced alcohol content to enhance drinkability. Aroma hops shine through with lively fragrances, exquisitely balanced against the clear flavor of each satisfying sip.
Session IPAs are paired not only with vegetable dishes, but with meat dishes as well. Komatsuna shumai (steamed dumplings with a filling of pork and komatsuna) provide sweetness from the komatsuna (Japanese mustard spinach) to bring out the bitter notes of the hops, while the meat filling provides a savoriness that complements but does not overwhelm the flavors of the beer. Bitter ingredients, such as arugula, also pair well with this style of beer, so please give them a try.
（3）Shikkoku and Buta no Kakuni
Coedo’s glossy, jet-black “Shikkoku” is popular among craft beer fans from overseas. Shikkoku is a black lager style, made from malt which is carbonized at high temperatures. Its rich fragrance features notes of coffee and cacao. An elegantly mellow richness is carefully balanced to avoid becoming overly heavy.
The creamy mouthfeel of a black lager pairs well with well-seasoned foods. The chef recommends Kawagoe Kurobuta kakuni, a braised pork dish featuring local Kawagoe brand pork. Shikkoku’s depth of flavor stands up against even the rich umami of the pork and savory sauce.
Adjust flavors to suit your own palate
One of beer’s most fascinating experiences is the ability to subtly change the character of a beer by adjusting the pouring style. Tilting the glass and slowly pouring the beer will enhance its refreshing sensation, while holding the glass straight up and pouring briskly into the bottom will remove some of the carbonation, focusing the beer’s richness and hoppy aromas. Coedo Brewery The Restaurant goes a step further, with different glasses to suit each style of beer. Once your tasting awareness expands to include the mouthfeel of the glassware, you may be ready to consider yourself no longer a novice to the world of craft beer!
* The published information is current as of January 2023. Prices and other details are subject to change.
This craft brewery is situated in Kawagoe, Saitama, a town reminiscent of the Edo period. Originally founded in the 1970s as an organic produce trading company, Coedo got its start brewing craft beer using local agricultural produce in 1996. Coedo’s “Beer Beautiful” concept encompasses the wonderful uniqueness of the agriculture which is the source of ingredients, as well as each beer’s own color, fragrance, and flavor. Craft brewing is both an art and a science, and Coedo is honored to have received a number of awards at competitions worldwide. “Coedo Brewery The Restaurant”, which is attached to a small-scale brewery in front of Kawagoe Station, kindly provided the photography venue for this article.
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