Ouran Craft Brewery Taps New Banpeiyu Sour Ale "GOOD FLOW" in Collaboration with Beppu Brewery
On March 6, 2026, Ouran Craft Brewery unveiled "GOOD FLOW (Sour Ale w/ Banpeiyu)," a new in-prefecture collaboration with Beppu Brewery. ABV is 3.5%. The two breweries worked together from sourcing citrus in Oita to brewing, shaping a beer that puts Banpeiyu's character front and center.
Hop BroBreaking news: Ouran Craft Brewery teamed up with Beppu Brewery on an in-prefecture collaboration and tapped their new beer "GOOD FLOW" on March 6.
MugiWhoa! An in-prefecture collab sounds awesome! What kind of beer is it?
Hop BroIt's a "Sour Ale w/ Banpeiyu," with an ABV of 3.5%, so it's light and easygoing. For Ouran Craft, this is their first in-prefecture collaboration.
MugiOhh, that's that huge citrus fruit, right? What happens when you put it in beer?
Hop BroHere's the cool part: the two breweries went around the markets together, picked out Banpeiyu, and even peeled and juiced it by hand on brew day. The design layers the fresh aroma of the peel, the juicy character of the juice, and the gentle bitterness of the white pith.
MugiWhat?! That's artisan-level effort! But with a sour, doesn't it get so tart your face tightens up?
Hop BroThat's where Philly Sour yeast comes in. It creates a mellow tartness that feels a bit like plum or apricot, so it doesn't clash with the Banpeiyu aroma.
MugiPhilly Sour yeast... sounds like a spell! So basically it's the "gentle sourness" guy?
Hop BroExactly. At 3.5%, it works as a first beer or with a meal, and it feels like a beer made by combining local Oita know-how from both sides.
MugiIt's decided! I'll start with one glass, and you can take it all the way to a second with GOOD FLOW! I want to drink it now!
A Banpeiyu-focused sour born from an in-prefecture collaboration
Ouran Craft Brewery in Saiki, Oita, announced its collaboration beer "GOOD FLOW," made together with Beppu Brewery, which operates a brewery in front of Beppu Station. According to the post, the style is Sour Ale w/ Banpeiyu, and the alcohol content is 3.5%. For Ouran Craft, it is positioned as its "first in-prefecture collaboration."
The key to brewing: how the Banpeiyu was handled
When selecting ingredients, both breweries visited produce markets and explored citrus varieties within Oita Prefecture. They chose Banpeiyu, known as one of the world's largest citrus fruits, and on brew day they peeled and juiced the large fruit by hand. The post explains that the beer is designed so that the refreshing aroma from the peel, the juicy flesh character from the juice, and the gentle bitterness from the white pith come together, with a sweet, fruity aroma spreading as you keep drinking.
Soft acidity to enjoy in the low-alcohol range
For the acid profile, Philly Sour yeast was used. The aim was to create a lightly tart sour ale that harmonizes with Banpeiyu, with a mellow acidity reminiscent of plum and apricot, making it easy to drink. At 3.5% ABV, it should suit a wide range of occasions, from pairing with food to serving as the first beer of the day.
This release brings together Ouran Craft Brewery's local roots in Oita and Beppu Brewery's brewing expertise. The combination of regional ingredients and joint brewing may prove to be a bellwether for how in-prefecture collaborations expand going forward.
Source: https://www.instagram.com/p/DViKZ-WklHH/
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Ouran Craft Brewery teamed up with Beppu Brewery on an in-prefecture collaboration and tapped their new beer "GOOD FLOW" on March 6.
MugiWhoa! An in-prefecture collab sounds awesome! What kind of beer is it?
Hop BroIt's a "Sour Ale w/ Banpeiyu," with an ABV of 3.5%, so it's light and easygoing. For Ouran Craft, this is their first in-prefecture collaboration.
MugiOhh, that's that huge citrus fruit, right? What happens when you put it in beer?
Hop BroHere's the cool part: the two breweries went around the markets together, picked out Banpeiyu, and even peeled and juiced it by hand on brew day. The design layers the fresh aroma of the peel, the juicy character of the juice, and the gentle bitterness of the white pith.
MugiWhat?! That's artisan-level effort! But with a sour, doesn't it get so tart your face tightens up?
Hop BroThat's where Philly Sour yeast comes in. It creates a mellow tartness that feels a bit like plum or apricot, so it doesn't clash with the Banpeiyu aroma.
MugiPhilly Sour yeast... sounds like a spell! So basically it's the "gentle sourness" guy?
Hop BroExactly. At 3.5%, it works as a first beer or with a meal, and it feels like a beer made by combining local Oita know-how from both sides.
MugiIt's decided! I'll start with one glass, and you can take it all the way to a second with GOOD FLOW! I want to drink it now!
