Designed in Japan, brewed in Belgium, drunk in Hong Kong

Kagua Rouge bottleFor a young Japanese entrepreneur, Shiro Yamada has a perhaps unlikely-sounding hero: Baron Bilimoria of Chelsea, lawyer, accountant, son of an Indian army general, and the first Parsi to sit in the British House of Lords. Bilimoria’s establishment credentials were enough to get him in the Royal Box at the Queen’s diamond jubilee celebrations last year. “He’s like Steve Jobs to me,” Yamada says.

Bilimoria earned Yamada’s admiration for being the man who founded Cobra Beer in 1989, to be the curry eater’s beer: designed specifically to complement food, with lower carbonation and a smoother taste. Yamada, who had worked as a venture capitalist, and been involved in dot-com start-ups in Japan, was studying for an MBA at the Judge Business School, part of Cambridge University, around 2005 when Bilimoria, himself a Cambridge graduate, came to deliver a presentation to students at Judge on the Cobra operation.

Yamada had already become interested in beer after going drinking with fellow students around Cambridge, and taken trips to Belgium and Munich to widen his beery knowledge. Listening to Bilimoria talk about his desire to brew a beer that would match up with Indian food, Yamada had a revelation. What about a beer specifically brewed to match up with Japanese food?

Kagua Blanc bottleThe Japanese have been brewing beer since the mid-1870s, after Seibei Nakagowa came back to the town of Sapporo having spent two years learning how to make lager at the Tivoli brewery in Kreuzberg, Berlin. Today, despite a reputation in the West for mass-produced blandobeers, Japan is the home of a thriving microbrewing scene with some excellent products – Yo-Ho Brewing’s SunSun lager was one of my personal beers of the year for 2012.

However, no one seems to have thought to do anything for Japanese food what Bilimoria did for curry: design a special beer to fit in with and enhance the different dishes. That, Yamada, decided, would be his task. “I drank a lot of beer from all over Europe when I was in the UK,” Yamada says, “beer from Britain, from Belgium, from Germany, and what hit me was that beer had a history in each of those countries, but if you look at Japan, it’s not like that. So what I decided I would like to do is to develop an original Japanese beer with a taste to fit in with Japanese culture and food.”

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