Kyoto City’s Kita Ward nanobrewery, O Beer, is introducing a new product, “Cassava Study #01.” It will go on sale on April 18, 2026, and is a limited-edition experimental craft beer that uses cassava grown in Minamiyamashiro Village, Kyoto Prefecture, as part of its fermentation ingredients.

This beer is the first release in the brand’s “Study Series.” It marks the starting point of an initiative in which the brewery repeatedly conducts test brews and revisions while examining ingredients, yeast, and brewing processes as separate themes. The style is cream ale, and the alcohol content is 4.5%. Built from malt, cassava, hops, and yeast, the recipe is designed to create a light body and a gentle fermentation character derived from the cassava.

What makes it distinctive is that it is not fixed as a finished product; instead, feedback from drinkers is collected through a QR code on the label. O Beer treats this as a form of “peer review,” and, as its post wording suggests, positions drinkers not merely as consumers but as reviewers evaluating local ingredients. Their opinions are intended to be reflected in future batches.

O Beer is a brewery renovated from a machiya townhouse in Kyoto’s Kita Ward. Inspired by Belgian beer culture, it emphasizes beer-making centered on “thinking” and “dialogue,” and that stance is strongly reflected in this cassava project as well. 330 ml for 660 yen including tax. How will ingredients grown in Kyoto’s own land be presented as a fermentation experiment? For beer lovers, this is one to watch not only for its flavor, but also for how it is made.