Interview with Shibata-san of Ginga Kogen

Here is an interview with Shibata-san, brewer at Ginga Kogen. Miyuki sent him the original interview in Japanese, he answered in Japanese, Miyuki translated it and then I fixed the grammar. If you speak Japanese and don't trust our our translating skills, you can check out the orginal interview on Miyuki's blog. I know Miyuki and I have taken a few pictures with Shibata-san the three times we have met him, but all I can find right now is this blurry shot. That's him leanin' back.

Where did you learn to brew?

I learned to brew at Ginga Kogen. I have dedicated my life to making beer there. All of the current brewing staff have grown up making Ginga Kogen beer.

What do you do on a normal working day?

Ginga Kogen has enough staff that we work regular 8 hour shifts. The basic shift is from 9 am to 6 pm. Monday through Friday are mainly brewing and bottling. Saturday and Sunday are maintenance and CIP. Fermentation control has no off days. It is a 365 day a year job. In quality control we do ingredients control, recipe study, bacteria and beer study, tasting reviews, and test brewing. Every Monday is a meeting for the next week.
We have to taste everyday. I drink beer at work and at my house. Of course, I drink other things beside beer too.

What is your favorite beer to make or drink?

My job is to make beer with wheat so that is probably why I like white beers. I like the yellow/white cloudy color and the soft, slightly sour flavor. I think white beer is very complex. I also like drinking the weizen because I don’t think it is perfect and that is interesting. I also like English and American pale ales and all malt pilsners. Suntory’s Premium Malts is the best domestic pilsner.

What was the first beer you ever drank?

I remember trying Kirin Lager as a kid. I only remember it being bitter. When I was older and could legally drink in college, it was Super Dry.

What was the first beer you ever brewed?

Weizen. It was when I was studying to be a brewer at Ginga Kogen.

Have you ever made any brewing mistakes you can tell us about?

Once I made a mistake about the percent of malts going into a beer. The color turned out like a dunkel so we served it in the restaurant as a “Dark Weizen.” Another time I overslept and something went wrong with the fermentation control and the beer ended up being not so great. But I have never made any mistakes that have contaminated the beer like let in Lacto bacillus or other bacteria.

What is the worst beer you have ever drank?
I was testing a ‘normal brand name’ that was three years old. I will keep the company’s name secret because of my Samurai sympathy.

If the world was going to end and you could drink one more beer, what would it be?

It’s a beer that only I have. I keep it for special occasions.

What do you think about the future of craft beer in Japan?

I think the current economic problems won’t affect it much. It will come down to how the company is run so this depends on the owner or holding company. If you operate the company in a way good for your brewery level, make a superior product, and have a serious mind toward your beer, you will survive.

Thank you Shibata-san for answering our questions and for making great beer. I'm not afraid to say it, Ginga Kogen makes the best white ale in Japan! Check out their website in English here.