1926 is a beer that pursues a delicate balance. Based on Saphir, which has a refreshing aroma of lemon and herbs and a high-quality bitterness, a relatively new hop with a white grape-like aroma, Hallertau Blanc, is used as an accent with a small amount of wheat. Designed with the gentle flavor of Kölsch Yeast and the delicate cohesiveness of the green apples and subtle apricot-like scents produced by Kölsch Yeast.

I really like the refreshing, slightly sweet aroma of Kölsch Yeast yeast. By devising temperature control, we bring out the unique scent so that it is easier to feel. In the 5th batch, the ratio of raw materials is almost the same except that Lallemand's köln is used for yeast, but the finish is slightly drier than the previous time due to the adjustment of the saccharification temperature.

The name of this beer "1926" comes from the year of completion of the Former Kunitachi Station Building. The national station building with a red triangular roof was born in 1926 and was demolished once, but it was restored in 2020 by the voices of many citizens who were reluctant to lose it. Kunitachi is also a city with two faces, with the old area on the south side and the new area on the north side side by side. The Kölsch Style has two faces: top-fermenting gorgeousness and bottom-fermenting drinking comfort, and it is a style that is traditional but in a sense new.

The 1926 is a beer created by inflating the image of the similarities between the national and Kölsch styles. Kuniburu's facial beer 1926 is a representative beer with the theme "Old is new". I hope you will get to know a lot of people.