Academic Beers with Ted Taylor
When you describe Kyoto, you couldn’t skip them; pure water, old wooden house in a row, and food culture. This is beer whose mother is the honorable tradition in Kyoto, and whose father is beer boasted of by Germany. A new historical chapter is recorded in our culture.
From the KANBAIKAN craft beer label.
A few months ago there was a big conference in England where all kinds of impressive people got together, and talked about impressive and inspiring things. If you go to the website TED TALKS you can take a look at some videos from the conference. They really are very impressive, but oddly there doesn’t seem to be anyone there whose name is actually Ted. Here on Deep Kyoto we can go one better, with our very own (and impressive) Ted Taylor. As I knew he was leaving at the end of summer (today actually), I decided to interview him before he left. So, one afternoon in July we took the JR line from Karasuma/Shijo up to Imadegawa, got out at exit 2 and there we were at Doshisha University’s Kanbaikan building.We’d been talking about coming here for some time because on the 7th floor of the Kanbaikan, there is a French restaurant called Second House Will that serves Doshisha’s very own craft beer; also called Kanbaikan. The Kanbaikan (寒梅館 which means Cold Plum Inn I guess) is an impressive red brick building with gorgeous views over the city and we enjoyed its namesake beer, also reddish brown in color, along with some crunchy French bread and a plate of tasty hors d’oeuvres. It was a very pleasant way to spend a summer afternoon and you can find a map here if you want to try it for yourself. However, as I knew Ted was leaving at the end of summer, I figured this was a good opportunity to chat with him about not just beer, but about zen, and hiking and writing and about his life in Japan and so on. You know; all things Ted. Continue reading