Brewdog Tokyo 330ml x 24

In 2010, BrewDog founders James Watt and Martin Dickie published the full recipe for Tokyo in their open-source DIY Dog catalogue — a radical transparency move unprecedented among craft breweries at scale, and a direct provocation to the secrecy-guarded traditions of British brewing.

Tokyo is an imperial stout built on a dense Maris Otter-led malt base, fermented with a proprietary ale yeast strain managed under continuous fermentation profile optimisation at the Ellon, Aberdeenshire facility — a £7.8 million, 5.5-acre brewhouse opened in 2013 and expanded in 2016 with a dedicated 300-hectolitre brewhouse.

Post-fermentation dry-hopping at approximately 14°C for five days layers aromatic complexity onto the roasted malt foundation, while the imperial ABV pushes well beyond the conventions of the UK stout category. No barrel aging applies to the core Tokyo

expression; the extreme strength is achieved through concentrated grain bill and fermentation management, not freeze distillation (a technique reserved for BrewDog's historical outliers).

What separates Tokyo within its category is the combination of New World hop varieties — including Chinook, Simcoe, and Nelson Sauvin sourced from Yakima Valley and New Zealand — applied to a style that traditionally relies on malt alone. As a non-vintage expression, Tokyo is brewed to a consistent commercial specification; drink on release for maximum hop aromatic intensity.