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  • <div class="at-above-post-arch-page addthis_tool" data-url="https://jetaany.org/2011/10/11/jq-magazine-japan-society-launches-beer-revolution/"></div>By Vlad Baranenko (Saitama-ken, 2000-02) for JQ magazine. Vlad is an avid photographer. With an exploding market for craft beer here in the U.S., Japan’s contribution to the industry, known domestically as ji bÄ«ru (地ビール), has seen tremendous growth over the past 17 years. On Oct. 5, beer buffs and those who simply enjoy an occasional cold pint alike will get an opportunity to sample from at least 20 kinds of beer at New York’s Japan Society‘s “Japan’s Beer Revolution: The Birth, Death, and Resurrection of Japanese Craft Brewing.” While previously held back by government regulation, Japan’s microbreweries took off in 1994, and have since been experimenting with a variety of traditional ingredients such as ginger and oysters to create rich and complex flavors to replace […]<!-- AddThis Advanced Settings above via filter on get_the_excerpt --><!-- AddThis Advanced Settings below via filter on get_the_excerpt --><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons above via filter on get_the_excerpt --><!-- AddThis Share Buttons below via filter on get_the_excerpt --><div class="at-below-post-arch-page addthis_tool" data-url="https://jetaany.org/2011/10/11/jq-magazine-japan-society-launches-beer-revolution/"></div><!-- AddThis Share Buttons generic via filter on get_the_excerpt -->

    JQ Magazine: Japan Society Launches Beer Revolution

    By Vlad Baranenko (Saitama-ken, 2000-02) for JQ magazine. Vlad is an avid photographer. With an exploding market for craft beer here in the U.S., Japan’s contribution to the industry, known domestically as ji bÄ«ru (地ビール), has seen tremendous growth over the past 17 years. On Oct. 5, beer buffs and those who simply enjoy an occasional cold pint alike will get an opportunity to sample from at least 20 kinds of beer at New York’s Japan Society‘s “Japan’s Beer Revolution: The Birth, Death, and Resurrection of Japanese Craft Brewing.” While previously held back by government regulation, Japan’s microbreweries took off in 1994, and have since been experimenting with a variety of traditional ingredients such as ginger and oysters to create rich and complex flavors to replace […]

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