Our Beer

Pale Ale Pale AlePale Ale

This is our flagship beer, and one that keeps many customers coming back. It has a slightly fruity flavor, balanced by the brisk, citrus-like flavor of pure Cascade hops from the U.S.

Wheat Ale Wheat AleWheat ale

This is made in a traditional Belgian style using malted wheat in addition to barley malt for a lighter, brisker flavor. It's a fine summer refresher for enjoyment on our outdoor terrace.

Porter PorterPorter

This is a jet black beer originally brewed in 18th century London to provide sustenance for cargo porters. It is somewhat lighter than its cousin Stout, with deep roasty flavors and strong and distinct bitterness.

Amber Ale Amber AleAmber ale

A deep amber color and a rich, solid body from the use of roasted malts. It has a complex flavor profile, with hints of caramel, coffee and chocolate, while bitterness and carbonation are kept low.

India Pale Ale India Pale AleOrganic lager

This brilliant yellow, highly quenching beer is made from organic barley malt and a double dose of noble Czech Saaz hops for a rich, smooth flavor and a satisfyingly dry finish.

Seasonal SeasonalSeasonal beers

Each season, T.Y.HARBOR Brewery creates new and distinctive beers using a variety of flavoring elements, such as fruits, herbs, honey and more.

Brewing process

1. Malting
Barley is soaked in water until it just sprouts, then dried, turning from greenish to golden. This releases natural enzymes necessary for proper brewing. The result of this process is called“malt.” Some is roasted to achieve varying degrees of color for use in specialty beers.
2. Mashing
The barley malt is crushed, then steeped in hot water at a certain temperature to allow the enzymes to convert the starches to sugars. The result is a liquid called“wort”which is sweet to the taste.
3. The boil
The wort is boiled for extended amounts of time to further break down the sugars. Hops are added in various stages to create the bitterness and aroma profile.
4. Fermentation
At the end of the boil, the wort is quickly chilled to prevent oxygenation, and when it drops to around body temperature, the yeast is added and fermentation begins. The yeast eats the malt sugars, and turns them into alcohol and carbon dioxide gas.
5. Secondary         fermentation
After the main fermentation activity subsides, the young beer is then stored in sealed tanks for several weeks to allow particles to settle out and fermentation to continue. After a certain period of aging, which melds the flavors, the beer is ready to serve.
6. Kegging
The beer is drawn from the tanks into kegs as needed to ensure optimum freshness. T.Y.HARBOR Beer is never filtered or pasteurized―your assurance of true beer flavor.

Brewmaster

kazunaga abe
Brewmaster
David Chiddo
Just imagine the old-world tin roofs of single-store warehouses, hardly seen in Tokyo nowadays! These warehouses were opened in 1997, and hence they already seemed very old fashioned at the time. It was in these warehouses that I became part of the warehousing business, working as an employee at the Terada Warehouse Company, which was the warehouse's parent company at the time.
Old though they were, these warehouse buildings were also the pride and joy of our company. Plans were then made for a fresh new start by turning them into Craft Beer Restaurants. At that point, the company issued an internal invitation to those wishing to join the beer brewing industry and I was the first one to raise my hand.
Although I already loved beer, my new position allowed me to try many different types of beer from Japan and the rest of the world. There are just so many different styles of beer in the world, thanks to the different climates of each region, and thus I became completely fascinated by the depth of knowledge available!
We bring the best ingredients directly from Europe and the United States, aiming to create a style of beer that will satisfy customers who are particular about their beers, and very knowledgeable in terms of what real beers should taste like. To this end, we spend day after day perfecting our beers through repeated trial and error. And of course, with an eye to the future, we continue to pursue the best taste possible -- one that will make customers trying craft beer for the first time be moved to want to drink it again.
My goal is to continue working hard in these old buildings that mean so much to me, to bring you all the most delicious beer possible.