Sapporo and Brisbane Powerhouse brew the perfect partnership
Ahead of its Night Feast spring program launch, Brisbane Powerhouse is proud to announce an exciting new Partnership with Sapporo, and officially welcomes Sapporo as our favourite Japanese beer.
Legendary beer brand, Sapporo has come on board as partner for Night Feast’s upcoming Spring 2023 and Autumn 2024 editions which will see an exciting new activation come to life against the striking backdrop of the Brisbane Powerhouse precinct.
Born from the spirit of adventure and a remarkable history of collaboration, Sapporo Beer was the first beer brewed in Japan 1876 after its founder Seibei Nakagawa learned the craft of brewing in Germany, making it Japan’s oldest beer and a favourite amongst many. This spring, it will delight visitors as they devour a fantastic fusion of food, art and performance at Night Feast.
Brisbane Powerhouse CEO and Artistic Director, Kate Gould said, “Sapporo with Night Feast is a truly perfect pairing – bringing together one of the world’s favourite beers and our incredible feast of flavours and experiences.”
“Visitors attending Night Feast’s Spring edition will be treated to something truly inventive as a result of this partnership, and we can’t wait to unveil it.”
Sapporo Brand Manager, Amy Kearney says Sapporo Australia is thrilled to partner with Brisbane Powerhouse for this culinary and creative venture.
“Brisbane is Sapporo’s fastest growing market and we are delighted that our Sapporo range will be pouring at Night Feast for over 100,000 Brisbane locals to enjoy this spring. It will be a truly unique and unforgettable experience for beer lovers.”
Join us in welcoming Japan’s first beer to create a Night Feast experience like no other.
The full Night Feast: Spring program will be revealed soon.
Pictured: Shinichiro Shimo, Brand Ambassador – Sapporo Premium Beer. Shimo-san has an obsession with the precision of the Japanese two-part tap pour, and for the past decade he has travelled the country to inspire and teach bartenders on how to pour the perfect Sapporo.
Image by David Kelly