Daikanyama Beer Pub Bibibi. Hosts Its 3rd Anniversary Event
Daikanyama craft beer pub Bibibi. held its third-anniversary talk event, “Bibibi. Bakushu Sokai 2026,” on September 30. Guests toasted with DAIKANYAMA SORYO BEER, a cacao-husk Weizen created with the Daikanyama Shopping Association.
Hop BroDaikanyama beer pub Bibibi. held its third-anniversary Mugishu meeting on September 30. Calling regulars “malt holders” instead of shareholders is such a great touch.
MugiWait, malt holders? Do they vote with beer in hand? Like, foam means yes?
Hop BroNot quite, but you have the spirit. It was a talk event reviewing the year, and every guest received a toast beer as a “dividend.”
MugiThat is amazing! If the payout is beer dividends, I want to become a malt holder immediately!
Hop BroThe toast was DAIKANYAMA SORYO BEER, a local collaboration Weizen made with the Daikanyama shopping association.
MugiWeizen sounds intense! What kind of beer is it? And I need to know about the cacao husk addition!
Hop BroA Weizen is a German-style wheat beer known for its soft mouthfeel. Cacao husk is the shell left from chocolate-making; here it adds an aromatic nuance as an adjunct.
MugiOh, so it is not chocolate itself—it is the shell! Gentle wheat character with a hint of cacao sounds perfect for autumn.
Hop BroExactly. The husks come from LA BASE de Chez Lui, so you can taste a connection between Daikanyama businesses. That feels very Bibibi.
MugiLearning a neighborhood story through beer makes me feel like a Daikanyama regular already! Was the anniversary celebration lively?
Hop BroVery. Bibibi. has worked with 132 breweries in total over three years, including 26 new brewery partners in the most recent year. I could talk brewery logistics all night…
MugiHop bro, I will stop you before you start on fermentation tanks! First, let’s toast with an autumnal Weizen—and keep an eye on the Bibibi Tour in Kanto on December 5!
A third anniversary celebrated with “beer shareholders”
Daikanyama craft beer pub Bibibi. celebrated its third anniversary with “Bibibi. Bakushu Sokai 2026,” a talk event held on September 30. Since the bar opened on September 29, 2023, the event framed regular supporters as “beer shareholders” and looked back on the shop’s activities over the past year.
The evening began with a toast. Every guest received a serving of beer as a symbolic “dividend,” and the featured pour was DAIKANYAMA SORYO BEER, an original collaboration with the Daikanyama Shopping Association.
A local Weizen made with cacao husks
DAIKANYAMA SORYO BEER is a Weizen made with cacao husks produced during chocolate production at Daikanyama chocolatier LA BASE de Chez Lui. Its soft wheat-beer character is complemented by nuances from the cacao husks, giving the beer a distinctly local story. Bibibi. has been promoting it as one of its key beers for the autumn season.
After the toast, the two owners reviewed the pub’s activities, from the previous year’s Bibibi Beer Fest in Fukushima 2 to various events held at the shop. They also shared figures from the bar’s first three years: Bibibi. has worked with 132 breweries in total, including 26 new brewery relationships established during the past year.
A growing community around the taps
Despite taking place in the middle of the week, the event attracted people from the Daikanyama neighborhood, members of the craft beer community, friends, and members of the MABLs Craft Beer Club. Attendance increased as the night progressed, creating the kind of relaxed beer-centered exchange that suits Bibibi.’s compact setting.
Located in Castle Mansion in Daikanyama, Bibibi. is a beer pub focused on Japanese craft beer and the stories behind its makers. The bar’s approach makes it a place where guests can enjoy not only the beer in their glass, but also its connection to the neighborhood and brewing community. A Bibibi Tour in the Kanto area is also planned for December 5.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroDaikanyama beer pub Bibibi. held its third-anniversary Mugishu meeting on September 30. Calling regulars “malt holders” instead of shareholders is such a great touch.
MugiWait, malt holders? Do they vote with beer in hand? Like, foam means yes?
Hop BroNot quite, but you have the spirit. It was a talk event reviewing the year, and every guest received a toast beer as a “dividend.”
MugiThat is amazing! If the payout is beer dividends, I want to become a malt holder immediately!
Hop BroThe toast was DAIKANYAMA SORYO BEER, a local collaboration Weizen made with the Daikanyama shopping association.
MugiWeizen sounds intense! What kind of beer is it? And I need to know about the cacao husk addition!
Hop BroA Weizen is a German-style wheat beer known for its soft mouthfeel. Cacao husk is the shell left from chocolate-making; here it adds an aromatic nuance as an adjunct.
MugiOh, so it is not chocolate itself—it is the shell! Gentle wheat character with a hint of cacao sounds perfect for autumn.
Hop BroExactly. The husks come from LA BASE de Chez Lui, so you can taste a connection between Daikanyama businesses. That feels very Bibibi.
MugiLearning a neighborhood story through beer makes me feel like a Daikanyama regular already! Was the anniversary celebration lively?
Hop BroVery. Bibibi. has worked with 132 breweries in total over three years, including 26 new brewery partners in the most recent year. I could talk brewery logistics all night…
MugiHop bro, I will stop you before you start on fermentation tanks! First, let’s toast with an autumnal Weizen—and keep an eye on the Bibibi Tour in Kanto on December 5!
