Hansharo Beer Releases Limited Second COCO FARM Collaboration, “Natural Yeast Beer Orange”
On March 2, 2026, Hansharo Beer in Izunokuni, Shizuoka, announced a collaborative beer with Coco Farm Winery in Ashikaga, Tochigi, called “Natural Yeast Beer ~COCOFARM&WINERY~ Orange.” By making use of grape skins used for wine and natural yeast, it is a beer that brings the idea of orange wine into beer.
Hop BroToday’s hot topic is this: Hansharo Beer announced the second COCO FARM collaboration, “Natural Yeast Beer ~COCOFARM&WINERY~ Orange,” on March 2, 2026!
MugiWhat! Even the name “Orange” sounds wine-like already, even though it’s beer! What is that!
Hop BroThat’s the key point: it uses Koshu grape skins from Coco Farm Winery in Tochigi. It’s a limited brew that translates the idea of orange wine into beer.
MugiJust the grape skins change it that much? And I’ve heard the term “maceration fermentation,” but honestly it still feels pretty fuzzy!
Hop BroMaceration fermentation is a method where the skins are soaked in the liquid to slowly draw out aroma and astringency. This time, the grape skins are blended into the wort for about two weeks, and it’s also fermented with the wild yeast attached to the skins. In other words, it’s a “let’s maximize the flavor of the skins” operation.
MugiThe “maximize the flavor of the skins” operation makes it suddenly easy to understand! But if it’s bitter, I might get scared...
Hop BroYou don’t need to worry there. It’s a wild yeast beer with 5% ABV and 12 IBU. The bitterness is kept very low, so unlike a punchy, hop-driven IPA, it’s easy to pair with food.
MugiWhoa! So it’s a beer that looks and smells wine-like, but drinks gently? The line between them is totally lost!
Hop BroExactly. It really shows Hansharo Beer’s signature “local character + innovation,” taking the best of tradition and experimentation. From the orange color in the glass to the finish, it’s a bottle you can stroll through between wine and beer.
MugiDecision made! Tonight we’re toasting with “Natural Yeast Beer Orange,” so Hop Bro, watch the talking and let me handle the refills!
Hansharo Beer has once again rolled out a collaboration that brings the context of wine into craft beer. According to the official announcement, “Natural Yeast Beer ~COCOFARM&WINERY~ Orange,” released on March 2, 2026, is a limited-batch brew that uses grape skins previously used in winemaking at Coco Farm Winery. Inspired by the maceration fermentation used in red wine, the core of the design lies in steeping the grape skins in the wort while fermenting with the wild yeast attached to the skins.
The grapes used for this “Orange” are Koshu
For this second release, the chosen grape is “Koshu,” the variety used in Coco Farm Winery’s orange-colored wine label. The announcement states that it features an orange-hued liquid color in line with the model wine, along with a long, expressive aroma and flavor. Although it is a beer, the composition puts fruit-skin-derived flavor layers at the forefront, presenting a drinking experience that differs from hop-driven IPAs.
The product introduction page explains that, in addition to Koshu grape skins (marc), dried grape skins are also used, creating a pleasant astringency through about two weeks of maceration fermentation. The style is wild yeast beer, with an ABV of 5% and an IBU of 12. Even in the numbers, bitterness is kept low, showing a design intended for pairing with meals.
Hansharo Beer’s identity is “local character + innovation”
Based in Nirayama, Izu, Shizuoka, Hansharo Beer has balanced a sense of place rooted in the historic Nirayama Reverberatory Furnace with the experimentation that only a small-scale brewery can offer. Its official About page also places “tradition and innovation” at the center of its philosophy, and it continues to pursue a wide range of approaches through limited releases. This “Orange” is one of the clearest expressions of that stance.
For craft beer drinkers, this is a bottle that lets them experience how far wine-making concepts can be made to work as beer. From the color in the glass to the finish, it is a beer to enjoy as it blurs the boundary between wine and beer.
References: official news, product page, Hansharo Beer About
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s hot topic is this: Hansharo Beer announced the second COCO FARM collaboration, “Natural Yeast Beer ~COCOFARM&WINERY~ Orange,” on March 2, 2026!
MugiWhat! Even the name “Orange” sounds wine-like already, even though it’s beer! What is that!
Hop BroThat’s the key point: it uses Koshu grape skins from Coco Farm Winery in Tochigi. It’s a limited brew that translates the idea of orange wine into beer.
MugiJust the grape skins change it that much? And I’ve heard the term “maceration fermentation,” but honestly it still feels pretty fuzzy!
Hop BroMaceration fermentation is a method where the skins are soaked in the liquid to slowly draw out aroma and astringency. This time, the grape skins are blended into the wort for about two weeks, and it’s also fermented with the wild yeast attached to the skins. In other words, it’s a “let’s maximize the flavor of the skins” operation.
MugiThe “maximize the flavor of the skins” operation makes it suddenly easy to understand! But if it’s bitter, I might get scared...
Hop BroYou don’t need to worry there. It’s a wild yeast beer with 5% ABV and 12 IBU. The bitterness is kept very low, so unlike a punchy, hop-driven IPA, it’s easy to pair with food.
MugiWhoa! So it’s a beer that looks and smells wine-like, but drinks gently? The line between them is totally lost!
Hop BroExactly. It really shows Hansharo Beer’s signature “local character + innovation,” taking the best of tradition and experimentation. From the orange color in the glass to the finish, it’s a bottle you can stroll through between wine and beer.
MugiDecision made! Tonight we’re toasting with “Natural Yeast Beer Orange,” so Hop Bro, watch the talking and let me handle the refills!
