Shiokaze BrewLab launches coffee stout “珈々津々” with yaco coffee
Shiokaze BrewStand Soga in Chiba launched “珈々津々,” a coffee stout previewed at Shiokaze Fest. The beer uses yaco coffee’s house-roasted blend, and a release party was held at the bar.
Hop BroThis one is fun: Shiokaze Blue Lab Brewery just released a local collab in Soga.
MugiWhat! Kokotsutsu sounds intense already. What kind of beer are we talking about?
Hop BroIt is a Coffee Stout made with yaco coffee's Gekkou Blend, so roast, cocoa, and coffee sit in one glass.
MugiHold on, what is stout exactly? My beginner brain just files it under dark and serious.
Hop BroBasically, toasty roasted malt is the star. Here they layer coffee on top so the aromas stack instead of fight.
MugiAnd then they hit me with ABV 7.5% and IBU 32 like I am being graded on beer!
Hop BroABV is alcohol strength, IBU is bitterness, and this lands in a firm but not harsh zone.
MugiSo when they say deep roast but restrained bitterness, that means the coffee stays in line instead of bulldozing everything?
Hop BroExactly. They also keep residual sugar low for a drier stout finish, so the coffee and beer outlines stay clear.
MugiAnd the release party had a firm pudding pairing? That is full retro cafe drama and I respect it.
Hop BroWith whipped cream, a cherry, and vanilla ice cream at Shiokaze Blue Stand Soga, I am already in a need-a-pint mood.
MugiSame here. A neighborhood collab like this makes me want one right now, and I am ordering the pudding too.
Shiokaze BrewLab, based in Minamicho, Chuo Ward, Chiba City, has released a new coffee stout called “珈々津々.” According to the Instagram post, the beer had already been poured as a preview at the recent Shiokaze Fest, and is now being officially offered at the taproom.
The recipe centers on “Moonlight Blend” from yaco coffee, a house-roasting coffee shop located diagonally across from the brewery. The beer is a Coffee Stout with 7.5% ABV and 32 IBU. It was built to match the coffee’s deep-roasted character while keeping bitterness and smoky notes restrained, and, like version 1, was finished as a stout with sugar pushed down as far as possible. The result is a beer where black beans and black malt meet in a tightly balanced profile.
A release party was also held the same day. The pairing food was a classic café-style firm pudding, topped with whipped cream and a cherry, and served with vanilla ice cream. This was not just a product announcement, but a small event designed to bring the beer and its pairing into the same experience.
Shiokaze BrewLab has long built its appeal around beer and food in Soga. This release stands out as a collaboration that turns a local coffee shop relationship into something you can taste in the glass.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroThis one is fun: Shiokaze Blue Lab Brewery just released a local collab in Soga.
MugiWhat! Kokotsutsu sounds intense already. What kind of beer are we talking about?
Hop BroIt is a Coffee Stout made with yaco coffee's Gekkou Blend, so roast, cocoa, and coffee sit in one glass.
MugiHold on, what is stout exactly? My beginner brain just files it under dark and serious.
Hop BroBasically, toasty roasted malt is the star. Here they layer coffee on top so the aromas stack instead of fight.
MugiAnd then they hit me with ABV 7.5% and IBU 32 like I am being graded on beer!
Hop BroABV is alcohol strength, IBU is bitterness, and this lands in a firm but not harsh zone.
MugiSo when they say deep roast but restrained bitterness, that means the coffee stays in line instead of bulldozing everything?
Hop BroExactly. They also keep residual sugar low for a drier stout finish, so the coffee and beer outlines stay clear.
MugiAnd the release party had a firm pudding pairing? That is full retro cafe drama and I respect it.
Hop BroWith whipped cream, a cherry, and vanilla ice cream at Shiokaze Blue Stand Soga, I am already in a need-a-pint mood.
MugiSame here. A neighborhood collab like this makes me want one right now, and I am ordering the pudding too.
