The Otaru Warehouse No. 1 brewery and pub is situated in a row of warehouses that line the Otaru Canal which is a popular tourist attraction.

Otaru Warehouse No.1 is about a 12-minute walk from JR Otaru Station. You can also walk to it in about two or three minutes from the popular Asakusa Bridge photo spot or the Otaru Canal Cruise sightseeing boat pier.

The building, with its imposing heavy-stone exterior, was constructed in 1924. Initially serving as a warehouse for many years, it underwent a transformation in 1995 to become the Otaru Beer facility we see today.

Inside, the timber-framed, spacious interior boasts a high ceiling, providing an airy and grand ambiance.

Dominating the center of the floor are large, shiny "coppers" or kettle preparation pots, essential to the beer brewing process, showcasing the blend of historic architecture with the art of beer making.

Otaru City is home to two Otaru Beer breweries. Otaru Warehouse No. 1 focuses on producing beer primarily for consumption within the Otaru Beer Hall located within the same facility.

Meanwhile, the Zenbako Brewery, situated in the outskirts of Otaru, is dedicated to brewing bottled beer and commercial beer for retail sales.

The pub's dimly lit interior is characteristic of an Otaru Beer Hall, yet side windows admit streams of bright sunlight, infusing the space with a cheerful ambiance. Opening at 11 AM, the pub invites you to relish a pint alongside your lunch.

Wherever you look the scenes are picture-perfect. In fact they are so lovely, you may become intoxicated just looking at them before even having a drink.

Beginning operations in 1995, Otaru Beer proudly adopts the brewing technique and ethos that originated in a small German village more than 250 years ago.

The descendants of the Brau Meister, the master brewer, have meticulously preserved these age-old methods. These traditions have been applied with remarkable fidelity to produce Otaru Beer, bridging centuries of brewing heritage with the present.

Otaru Beer's commitment to traditional German brewing methods stems from a belief in their superiority over modern mass-production techniques in achieving a higher quality beer.

Utilizing just four ingredients—malt, hops, yeast, and Otaru's pristine water—Otaru Beer is crafted into an additive-free, organic product.

Contrary to common practice among breweries to remove yeast after fermentation, Otaru Beer retains it. This approach not only enriches the beer with nutrients, enhancing its body and nutritional value, but also naturally maintains its carbonation, resulting in a beer that's both rich and satisfyingly effervescent.

The unique brewing process of Otaru Beer, which includes leaving the yeast in, necessitates careful handling post-bottling. The yeast within the beer dies if the temperature rises above 24°C, thus requiring the beer to be kept refrigerated after it's packed into bottles and barrels.

The yeast is sensitive to agitation during transport, limiting distribution to within a 100 km radius of the brewery. These stringent conditions contribute to its uniqueness.

In addition to enjoying drinking and dining in Otaru Warehouse No. 1, you can also tour the brewing facility. Free tours are every thirty minutes between 11:10 a.m. and 5:40 p.m. daily (no reservation required; the tour lasts about 20 minutes). Under the guidance of the staff, you can learn about the history, ingredients, and manufacturing process of Otaru Beer.

You can also go into the actual brewing area. Normally you would not be able to see these sorts of things up close like this. And there are also many other surprises, as well!

Next to the fermentation room is the lager room set to a room temperature of 0° C, where you can see the low-temperature aging tank and you can also sample wort before fermentation.

And now it is time to move on to the shiny, gold coppers in the center of the Otaru Beer Hall. This is where the malt is crushed and boiled.

Opening the door next to the coppers you are so close to them that you could almost touch them.

Being able to view a brewery up this close is a great opportunity. Fun and delicious, it is like being immersed in a social studies tour for adults. After learning about how the beer is made, it may seem even more delicious when you drink it. But before having that drink, I strongly recommend taking the tour!

The three main types of Otaru Beer are Pilsner, Dunkel, and Weiss. Bottles (330 ml) are sold in shops and retail stores, while draft is available at restaurants.

The Pilsner has a clear, golden color and a light, refreshing yet solid taste. The glass for Pilsner has a narrow mouth that delivers a clear, refreshing taste, the middle section slightly wider giving it a shape that enables the aroma of the hops to be easily enjoyed.

Pilsner goes well with all sorts of dishes, such as meat and cheese, due to its mild flavor. The Schweinebraten on the food menu of Otaru Warehouse No. 1 goes especially well with the Pilsner. This roast pork is made using pork produced in Akaigawa Village, which is adjacent to Otaru.

Weiss, which has a cloudy appearance, has a fruity aroma similar to banana. The glass for Weiss is long, slender, and curved in the center so that when the beer is poured into the glass as it is held diagonally, it causes a thick head to slowly form due to the carbonation.

Weiss has a unique flavor and goes well with pretzels, another unique German type of bread called Bretzel in German, as well as other authentic delicacies like Weisswurst sausage.

The brownish Dunkel is a creamy, rich dark beer with a smooth, malty flavor with a slight hint of caramel. The glass for Dunkel has a thick mouth to allow you to slowly drink it in order to savor its rich, malty flavor.

Dishes that go well with the heavy Dunkel include appetizers like sausages and terrine, and especially meat dishes. Sipping Dunkel while nibbling on appetizers is a great combination. The Homemade Sausage Plate made with pork produced in Akaigawa Village is especially recommended.

Other dishes include salad and potato dishes, pasta and paella, and pizza. These go well alone as a meal or as an appetizer enjoyed with beer. I recommend enjoying them with a delicious glass of beer!

For those who like cocktails and prefer lighter alcoholic options, there are also original light beers and apple cider (300 ml).

Recommended among several types of light beer are Himbeer [red raspberry] Beer (300 ml), Weiss beer with raspberry syrup added, and Waldmeister (300 ml), beer mixed with woodruff-flavored syrup, known for its soothing aroma. Both are beer cocktails that have been loved by Germans for more than 500 years.

The Himbeer Beer offers a delightful raspberry flavor, while the Waldmeister has a slightly bitter but refreshing taste. The cider is lightly carbonated and fizzes gently upon consumption. It isn't overly sweet, and the tartness of the apple makes it popular among adults.

Other beverages offered include oolong tea, coffee, and non-alcohol beer and non-alcohol black beer, which are suitable options for designated drivers.

Nestled in a warehouse by the Otaru Canal, this venue is designed to allow visitors to tour the brewing process, offering a unique insight into the craft of beer making. It's an excellent spot to savor local craft beer paired with delectable dishes, providing a thoroughly enjoyable experience. Everything about it is remarkable. When you find yourself in Otaru, this place is a must-visit. Let’s raise a toast with Otaru Beer!

Text: Nobuhiro Kawashima