Fuji to Hood festival bringing mashup of local and Japanese beer to Portland

PORTLAND, Ore. ( ) — Fuji to Hood , a mashup of Oregon and Japanese beer, art, food and culture, is returning to Portland in July.

While the event will feature beer from a variety of local and Japanese breweries, Travel Portland announced that the biennial event will offer much more.

"Beyond just being a beer festival, Fuji to Hood will feature Japanese food like ramen, sushi, sandwiches, baked goods and non-alcoholic beverages," Travel Portland announced. "Expect Japanese and American wine and spirits, a vintage imported car show, traditional Taiko drummers and kimono dance, visiting Japanese DJs and a custom soundtrack, as well as Kendo martial arts demonstrations and numerous PNW Japanese vendors from cutlery to handbags and Otaku."

Fuji to Hood will be held at The Redd event space at 831 Salmon St. in Southeast Portland on July 20 from noon to 8 p.m. Tickets for the event are $30 to $45, plus fees, and include a drinking glass and beer tickets.

Twenty-five teams of local and Japanese breweries worked together to brew unique beer and cider for the event. Each beer and cider will have at least one Japanese ingredient. The special ingredients used for this year's event include Japanese black honey, sansho peppers, green tea, seaweed, sweet potatoes, koji rice, cedar, plums, citrus and more.

Beer and cider offerings at Fuji to Hood 2024:

Alesong Brewing & Blending/Himitsu: Rakko

Farmhouse Ale aged in French Oak barrels with Wakame seaweed and Dekopon (citrus). 6.3% ABV

A bone dry unfiltered farmhouse cider ABV: 7.3%. Made with a PNW blend of apples fermented with a wild culture from Japanese raw maple sap & honey, along with a house brett strain. Surprisingly clean, bone dry and very expressive, this cider is delightful and elegant...and did we say bone dry? It's bone dry.

Baerlic Brewing/Fujisakura Kogen: Kito Yuzu-weizen

A 5% ABV Hefeweizen with Yuzu

Bauman's Cider/Harvest Moon: Akabana-Ringo Cider

A blend of northwest grown apples and hibiscus from Miyako Island in Okinawa. It will be slightly sweet with complex tannins from the hibiscus. 6.9% ABV.

Block 15 Brewing/Black Tide: Dark Surroundings

A porter mashed with roasted Japanese Sweet Potatoes and conditioned on roasted chestnuts. 5% ABV.

Boneyard Beer/Y. Market: Yokozuna IPA

A clean, citrusy/floral, balanced crushable IPA with the addition of Sumo Citrus peel/ Hopped with simcoe, cascade, amarillo, and citra. ABV: 6.5% IBU: 50

Breakside Brewery/Totopia: Kurokuro

Brown Ale with Kuromitsu (), also known as Japanese black honey. ABV 4.5%

Coldfire Brewing / North Island: Ume Lager

Japanese style lager with Koji rice and Japanese plum. ABV: 5%

Culmination Brewing/Baeren: Shiso Dark

A Schwarzbier dark lager brewed with Shiso. 4.8% ABV.

ForeLand Beer/Rise & Win: Pacific Gift

An Export lager with Konbu seaweed and sea salt. 5.6% ABV.

Fort George Brewery/Minoh: Nikiri Rice Lager

Made with Mirin, a sweet and syrupy Japanese rice wine that's a key ingredient in Japanese cuisine. 5.6% ABV.

Gigantic Brewing/Ise Kadoya: Matcha Porter

Porter brewed with Mizuba matcha green tea to create a beer with the flavors of a Green Tea Kit Kat. 5.1% ABV

Great Notion Brewing/West Coast Brewing: Yuzuyu

A Strawberry Peach Yuzu Shake (tart ale) 7% ABV

Hair of the Dog Brewing/Shonan Beer: Ura

A barrel aged strong ale made with 12% abv Bourbon-Barrel-Aged Fred from Hair of the Dog with yuzu kosho pepper.

Heater Allen Brewing/Setouchi: Pirika Weizenbier

Hefeweizen with sansho pepper and kuromoji wood has a blend of aromas coming from spicebush-wood kuromoji of gentle linalool and geraniol, with tangy citrus-like peppercorn punch of sansho that blends with fresh yeasty banana and clove. 5.1% ABV

Level Beer/Fukuoka Craft: Kodaru Otaku

English-style Ale infused with "Biwa-cha" loquat leaf tea and cask conditioned with "Kokuto" black sugar. ABV: 4.5%

Little Beast Brewing/Ushitora: Peak to Peak

Biere de Garde, but instead of specialty malts for color it uses Job's Tears (Hatomugicha) for the color and flavor addition. This gives the beer a toasted and nutty flavor, with a clean lager-like ale character.

Living Haus Beer/Uchu: Baba

West coast IPA with Coleman Citra and Japanese Shikuwasa lime juice. 6.8% ABV.

Migration Brewing/RePuBrew: Onigiri

Umeboshi Sea Salt Saison is light, crisp with pilsner malt and wheat, spicy clove phenols from saison yeast, bright acidity from tart and salty umeboshi plum complimented by Japanese sea salt from Shizuoka prefecture. 6% ABV

Ruse Brewing/Beer Brain: Energy Garden

Amazake Strawberry Watermelon Smoothie Tart Ale. 4.5% ABV.

Son of Man/OK, Adam: Akita

Cider aged on Akita cedar, moscato grape skins and Oregon yuzu. ABV 6.5%

SteepleJack Brewing/Heiwa Craft: Hinotori Sun

Tropical summer lager brewed with Japanese red rice. ABV: 5.9%

StormBreaker Brewing/Spring Valley: Cozy Koji

Japanese Lager with Koji mash during both the mash out and whirlpool stages. A refreshing lager boasting a lively zing, complemented by the subtle warmth reminiscent of silky sake. 5.5% ABV

Threshold Brewing/Yokosuka: Tide Rider

Ginger lemon pastry sour, 6% ABV

Von Ebert Brewing/Far Yeast: Test of Courage

Brewed with the bold zest of iyokan and the electrifying spice of sansho, this mixed culture saison beckons you to venture into uncharted territory. With each sip, embrace the thrill of discovering new sensations and the courage to embrace the unknown. Around 5.5-6% ABV