Mugishutei (Beer Joint) was started in June of 1980 in Sapporo, Hokkaido,
Japan.
With over 300 varieties from over 50 countries, Mugishutei has the largest selection of beer in the orient and
the best hamburgers in Japan. Click here for details!
In a wooden building nearly 200 years old, Haand Bryggeriet works to keep the long tradition of Norwegian brewing alive. The best possible ingredients are put together by hands that care about the beer
being produced. No automation means a lot of hard manual t the end product is
most definitely worth it, and appreciated by lovers of authentic beer. Haand Bryggeriet makes living beer that's not filtered or artificially carbonated, but instead is naturally re-fermented in the bottle.
Item No: NH-01
Dark Force 500ml
Price (incl. tax): ¥1,150
9.0% Alc.
Dark Force is
as far as we know the only wheat stout in the universe. This
is a true wheat beer made from mainly wheat malt and lots of dark
roasted malts and plenty of both bittering and aroma hops to create
this unique and tasty beer.
Serving temp: 10-14C or 50-59F
Goes very well with sweet deserts and bitter chocolate or just
nipping to it in front of the fireplace.
This is our
new Haandbakk. This is the first time for more than hundred years
that a brewery in Norway has made a sour beer using wild yeast and
lactic acid bacteria. This beer is aged in oak barrels until
bottling day. Haandbakk is blended for roundness but is still very
sour and a little bit acetic. We think this beer has been a great
success and we will definitely keep on brewing it.
This beer is not pasteurized and will develop further with aging.
Haandbakk is a beer with a rustic style rather than a smooth and
polished product.
Nissefar
(Father X-mas) is our big Christmas beer that fills our mash tun to
its limits with tons of yummy special malts. This beer is very
complex, packed with the tastes and smells of Christmas, like
chocolate, caramel and raisins.
Nissefar is only brewed for Christmas.
Goes well with traditional Christmas dinners and aged cheeses.
Norwegian Wood
is our recreation of the most traditional Norwegian beer of all.
Once every farm was required to brew its own ale (and many still
do), all of that ale had a natural smoky taste from kilning the malt
over open fire, and most of it was spiced with juniper twigs and
berries. Made from smoked malt, munich malt, crystal and
chocolate malt.
Goes well with smoked or cured meat, serrano ham, cured sausage,
roasted pork etc.
Dobbel Dose or
Dobbel Dram is a double IPA made with European style hops rather
than US hops. This beer is also heavily dry hopped in the
aging tank for the extra hop taste and aroma. This IPA also
have a high focus on malt flavor combined with more esters from the
yeast than is common with the US style IPA. The result is an
IPA very different in flavor.
Goes well with spicy food and grilled meat.
Made from Marris Otter malt, wheat malt and Crystal malt.
India Pale Ale 500ml
Price (incl. tax): ¥958
6.5% Alc.
Our India Pale
Ale has the local touch by featuring our local wild hop that grows
along the banks of a nearby stream. We use such a lot of hops in
this ale that our kettle can't take it. We therefore do mash hopping
which gives a great taste and aroma.
India Pale Ale Goes very well with spicy food, grilled fish or
chicken and pizza.
Odins Tipple
was meant to be a strong beer, but we changed our minds... it's
still strong but we wont follow the mega strong trend. It should be
possible to make great beer without the extreme alcohol potency.
Odins Tipple is a dark, almost black beer
from lots and lots of chocolate malt. It's the malt that
contributes the flavor... no added coffee or anything else.
It's got a great body without being old engine oil and still very
drinkable due to the wild yeast we use. This beer is made with
a single strain of wild yeast and the recipe is dead simple.
We have now tasted the test beer and it's gooood!
Aqua Vita Porter 500ml
Price (incl. tax): ¥1,350
7.0% Alc.
Akevitt Porter
is a very special brew. This is a powerful porter that has
been aged in old Akevitt barrels for several months. We use
this technique to blend the 2 flavors and the process has produced a
very special beer. We think the flavor of this beer must be very
close to how historic porters tasted in the old days when all beers
were kept in oak barrels. This is not a beer for the faint
hearted. It's rather rustic in flavor and aroma. The
barrel ageing comes through very well in this beer. The usual
acetic flavor from contact with oxygen in the barrel, the spill over
of the Akevitt flavors and of course the wood flavors. All
this combined with the darker malts makes it unique. And the
aroma is so powerful and interesting it just makes you beg for a
sip.
