EBIR Brew Studio Introduces a Coffee Stout Float with TAOCA Coffee
EBIR Brew Studio in Kobe's Higashinada Ward introduced its "Coffee Stout Float," a collaboration with TAOCA Coffee, on Instagram. The drink pairs a dark-roasted coffee stout with vanilla ice cream, and it is also drawing a strong response at the shop.
Hop BroEBIR BREW STUDIO in Kobe's Higashinada Ward introduced its Coffee Stout Float made with TAOCA Coffee, and it's really something.
MugiWhat! You're combining coffee and beer? That's basically an adult dessert!
Hop BroThe base is a dark-roasted coffee stout, and then you top it with vanilla ice cream. The key is that it has a bitter backbone, so it doesn't get overpowered by the sweetness.
MugiStout makes me think of something dark and heavy, but does it turn into something with a latte-like smoothness? That's a little mysterious!
Hop BroExactly, that's the interesting part. Because it has the body of a beer, the texture is properly supported. If it were too thin, the ice cream would overwhelm it, but stout can hold its own.
MugiI see! So the gentle bitterness and sweetness don't clash, but sit side by side nicely. That sounds way too delicious!
Hop BroAnd in the post, they say what you see in the video is just the first spoonful. In other words, even at that point it's already a "work in progress" toward the finished form, and there's a chance even more ice cream gets added.
MugiWait, it gets even bigger? So it has more volume than it looks. The first sip is already an event!
Hop BroThe temperature contrast matters too. The cold ice cream creates a sweet-bitter contrast. It's less about drinking and more about how it unfolds in your mouth.
MugiAnd a collaboration between a Kobe brewery and a coffee shop has that local feel, which is nice. Connections like that just make me happy!
Hop BroEBIR BREW STUDIO has a beer pub attached, so brewing and serving are closely connected, which is one of its strengths. Seeing a drink like this makes me think the future of stout is really wide open.
MugiThen it's settled! Now I want to go experience this new kind of stout. Coffee and beer both sound good today, don't they?
EBIR BREW STUDIO in Sumiyoshi-Higashimachi, Higashinada Ward, Kobe, introduced its "Coffee Stout Float" on Instagram in collaboration with TAOCA Coffee.
According to the post, the base is a dark-roasted coffee stout. By topping it with vanilla ice cream, the drink keeps the beer's gentle bitterness while layering in the mellow richness and refined sweetness of a latte. The post describes it as "delicious because the beer has enough body to let the texture and flavor overlap," suggesting that the stout's signature depth fits the float format well.
The post also explains that what appears in the video is the first spoonful, and that more ice cream is actually added. The drink is designed to be enjoyed not only for its appearance, but also for the temperature contrast and sweet-bitter balance when it reaches the mouth.
EBIR BREW STUDIO is a brewery and beer pub in Kobe's Higashinada Ward. Known for its style of bringing brewing and serving into close proximity, the shop continues to propose new ways to drink beer through collaborations like this one with a coffee shop. For craft beer fans, this is a notable example of a new way to enjoy stout.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroEBIR BREW STUDIO in Kobe's Higashinada Ward introduced its Coffee Stout Float made with TAOCA Coffee, and it's really something.
MugiWhat! You're combining coffee and beer? That's basically an adult dessert!
Hop BroThe base is a dark-roasted coffee stout, and then you top it with vanilla ice cream. The key is that it has a bitter backbone, so it doesn't get overpowered by the sweetness.
MugiStout makes me think of something dark and heavy, but does it turn into something with a latte-like smoothness? That's a little mysterious!
Hop BroExactly, that's the interesting part. Because it has the body of a beer, the texture is properly supported. If it were too thin, the ice cream would overwhelm it, but stout can hold its own.
MugiI see! So the gentle bitterness and sweetness don't clash, but sit side by side nicely. That sounds way too delicious!
Hop BroAnd in the post, they say what you see in the video is just the first spoonful. In other words, even at that point it's already a "work in progress" toward the finished form, and there's a chance even more ice cream gets added.
MugiWait, it gets even bigger? So it has more volume than it looks. The first sip is already an event!
Hop BroThe temperature contrast matters too. The cold ice cream creates a sweet-bitter contrast. It's less about drinking and more about how it unfolds in your mouth.
MugiAnd a collaboration between a Kobe brewery and a coffee shop has that local feel, which is nice. Connections like that just make me happy!
Hop BroEBIR BREW STUDIO has a beer pub attached, so brewing and serving are closely connected, which is one of its strengths. Seeing a drink like this makes me think the future of stout is really wide open.
MugiThen it's settled! Now I want to go experience this new kind of stout. Coffee and beer both sound good today, don't they?
