I remember the first time I first heard about GREAT DANE BREWING. I was enjoying a pint at my local in Sendai when some other patrons started talking in excited tones about a new craft brewery about to open in Akiu. The team behind it had a stellar reputation, they had the capacity and know-how to produce variety, quality, and quantity. And they came from… Wisconsin. It’s not often you hear of craft breweries crossing borders, but GREAT DANE BREWING, now open in Akiu, Miyagi, was founded in 1994 as the first brew pub in Madison, Wisconsin. A great success at home, it has grown to 4 other locations in-state, and now one in Japan.
Opening in Akiu took 7 years of careful planning, pandemic-inclusive. They finally opened their doors in 2024, and in just under a year, the team of GREAT DANE has established their beer and brand quite nicely in the Sendai area by building connections with the community, other local businesses, and within the craft beer scene. And of course, there’s their steady output of tasty brews and new innovations.
Company co-founder, CEO, and brewmaster Rob Lobrelgio, who has moved here to run the business, is a decorated brewer and, among other accolades, was named Brewpub Brewer of the Year at the 2012 Great American Beer Festival. Joining him is what I’d describe as a dream team, with core members from both the U.S. and Japan.
Today I have the honor of meeting another member of the team, Chief Operating Officer Shinji Muramoto. Originally from Hokkaido, Muramoto is a well-known Madison chef and restaurateur who has four of his own restaurants and multiple wins and nominations as a chef in the U.S. Now back in Japan after 35 years, he’s putting his excellent planning and management skills towards Great Dane’s operations and directing its menu and restaurant.
Although their spacious 1000m2 Akiu facility is primarily designed for canned beer production, it’s clear that they’ve also prioritized the visitor experience with 2 floors of stylish and comfortable space for drinking and dining, a kitchen serving brewpub fare, and spacious glass windows that offer views of both the brewing room and the building’s natural surroundings.
Muramoto gives me a tour of the brewing room, which sparkles with spotless stainless steel equipment: a giant mill for grinding malted grain, two towering mash tuns which hold a combined 3,500 liters, 14 fermenting tanks, and a sleek canning line. This capacity, combined with their know-how, allows GREAT DANE to produce a variety of beers, from crisp pilsners, to rich stouts, and everything in between.
“Japan is in its second craft beer boom, with roughly 800 craft breweries in the country,” says Muramoto, “but craft beer is still new here, and at the moment, a lot of Japanese craft breweries tend to produce just one or two styles of beer.” One of the most important qualities of craft beer, he explains, is variety, which is owed to the waves of different European immigrants who brought their brewing traditions with them to the US. Wisconsin’s brewing and farming culture was significantly influenced by German immigration, for instance. Breiss Malt from Wisconsin, which is used at GREAT DANE, traces its roots to Czechoslovakia. When you visit GREAT DANE, you’ll get that sense of variety. I haven’t yet sampled all their 16 taps, but it looks like there’s a solid arsenal of quality crowd-pleasers here which are distinct from one another without veering into gimmicks or overly flavored options. Lager, pilsner, pale ale and (five!) IPAs are on the menu, as well as weisen, porter, Irish stout, Scotch ale, Belgian tripel and doppelbock, varieties not so commonly seen on tap in Sendai. Plus, their perfect post-onsen ‘Yuagari Pilsner’ is an homage to Akiu, made in part with Miyagi’s beloved hitomebore rice (for purchase strictly in Akiu shops and hotels)and their gold-medal Brewmaster’s Reserve Sagae Cherry Tripel is a terrific fusion of Belgian tradition and Yamagata fruit.
Although craft beer is not inherently tied to place, that ‘local-ness’ is important. From their community rapport, I think it’s pretty clear that GREAT DANE takes that seriously, too. For Muramoto, it’s reflected in his restaurant menu. It combines locally-sourced ingredients and real American brewpub fare like fried Zao cheese curds, oyster po’ boy, and hoya chowder. From the States, he’s brought in Wisconsin’s beloved Johnsonville fresh bratwurst. In January, GREAT DANE BREWING will have been open in Akiu for one year. From the natural environment, to the community, to the location, it seems like the team is loving it there. “Setting up in Akiu was absolutely the right decision,” Muramoto tells me with a smile. Their team has an ambitious vision to make GREAT DANE synonymous with Sendai and to make Tohoku famous for craft beer. I`m looking forward to seeing what directions they take things from here. Whether you’re in Akiu for a day trip, staying the night, or just passing through, GREAT DANE BREWING is now an essential stop.
Address: Miyagi Prefecture, Sendai City, Taihaku Ward, Akiu-machi Yumoto, Biwabara 5
Restaurant & Shop Operating Hours
Shop: 10:00 AM – 9:00 PM
Restaurant: 11:00 AM – 9:00 PM
(Last Order: 8:30 PM)
Closed Days: Irregular holidays
Website: https://greatdanebrewing.jp/
