DAIKANYAMA SORYO BEER, Made with Upcycled Cacao Husks, Now Pouring at Bibibi.
Daikanyama beer pub Bibibi. is serving DAIKANYAMA SORYO BEER, a beer made with cacao husks produced during chocolate making. It is available both on draft and in bottles.
Hop BroAt Bibibi, a beer pub in Daikanyama, they’re now pouring DAIKANYAMA SORYO BEER. It’s a glassful of local connection.
MugiWhoa, that name already feels very Daikanyama! What kind of craft beer is it?
Hop BroIt uses cacao husk as an adjunct—the outer skin of cacao beans left over during chocolate making. It’s an upcycled beer.
MugiWhat’s that? The part you can’t eat from chocolate? Is it really okay to put it in beer?!
Hop BroExactly—it's a part that would often be discarded. An adjunct is an ingredient added beyond malt and hops, so this is giving leftovers new value.
MugiAmazing! A husk that nearly went to the bin got a new career in Daikanyama beer. That’s upcycling in a glass!
Hop BroThe idea began with a conversation between Bibibi and Furusaki-san of chocolatier LA BASE de Chez Lui. It grew from the local shopping association.
MugiSo people’s connections made this beer happen! But cacao means it tastes like a sweet chocolate beer, right?
Hop BroThat’s the interesting part: rather than adding sweetness, it may bring cacao-like roastiness and depth—a layered aromatic profile.
MugiLayered? Are we dressing the beer in sweaters? I was just about to put a cardigan on my glass!
Hop BroNot quite! It means aromas and flavors unfold one after another: roastiness first, then the finish. Think flavors building in layers.
MugiGot it! Since Bibibi serves it on draft and in bottles, I want to try draft first, then bottle too—let’s compare both versions!
Daikanyama beer pub Bibibi. is now serving DAIKANYAMA SORYO BEER.
The beer uses cacao husks—the outer skins of cacao beans generated during chocolate production—as an adjunct. Normally discarded, the material has been given a new purpose in this upcycled beer.
The idea grew from conversations between Bibibi. and Furusaki of chocolate shop LA BASE de Chez Lui, who also serves as chairman of the Daikanyama Shopping Association. They had previously discussed creating something around the theme of upcycling. Bibibi., a member of the association since its founding, helped turn that idea into a local beer project.
Its cacao-husk ingredient suggests a beer with a distinctive roasted, cocoa-like aromatic dimension, while the drink itself is not presented as a sweet chocolate beer. The best way to discover its character is to try it from the tap.
DAIKANYAMA SORYO BEER is available at Bibibi. both on draft and in bottles. The pub is located in Castle Mansion 102, Daikanyama-cho, Shibuya, Tokyo, offering a relaxed setting for exploring craft beer and local collaborations.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroAt Bibibi, a beer pub in Daikanyama, they’re now pouring DAIKANYAMA SORYO BEER. It’s a glassful of local connection.
MugiWhoa, that name already feels very Daikanyama! What kind of craft beer is it?
Hop BroIt uses cacao husk as an adjunct—the outer skin of cacao beans left over during chocolate making. It’s an upcycled beer.
MugiWhat’s that? The part you can’t eat from chocolate? Is it really okay to put it in beer?!
Hop BroExactly—it's a part that would often be discarded. An adjunct is an ingredient added beyond malt and hops, so this is giving leftovers new value.
MugiAmazing! A husk that nearly went to the bin got a new career in Daikanyama beer. That’s upcycling in a glass!
Hop BroThe idea began with a conversation between Bibibi and Furusaki-san of chocolatier LA BASE de Chez Lui. It grew from the local shopping association.
MugiSo people’s connections made this beer happen! But cacao means it tastes like a sweet chocolate beer, right?
Hop BroThat’s the interesting part: rather than adding sweetness, it may bring cacao-like roastiness and depth—a layered aromatic profile.
MugiLayered? Are we dressing the beer in sweaters? I was just about to put a cardigan on my glass!
Hop BroNot quite! It means aromas and flavors unfold one after another: roastiness first, then the finish. Think flavors building in layers.
MugiGot it! Since Bibibi serves it on draft and in bottles, I want to try draft first, then bottle too—let’s compare both versions!
