Ebiru Brew Studio co-creates with TAOCA COFFEE, unveiling two coffee-based beers
Hyogo's Ebiru Brew Studio has unveiled a collaboration with specialty coffee roaster TAOCA COFFEE. Brewing an Imperial Coffee Stout and a Coffee Sour Ale at the same time, the project has drawn attention for going deep into brew methods and bean selection.
Hop BroBreaking news: Hyogo's Ebiru Brew Studio has teamed up with TAOCA COFFEE and announced brewing two coffee-based beers at the same time!
MugiWait, two styles, not just a stout!? That already feels like a seriously ambitious collaboration!
Hop BroThe first is MIDNIGHT MOCHA, an Imperial Coffee Stout at ABV 8% and IBU 26, layering the deep-roast character of Kobe Blend over roasted malt.
MugiYou say IBU 26, but in my head the bitterness meter is totally lost!
Hop BroIBU is a rough guide to bitterness, and 26 leans more balanced than aggressively bitter. It's designed with layered aromas that evoke navel orange, caramel, walnut, and dark chocolate.
MugiOhh, that sounds like something you could enjoy like dessert! So what’s the other one, PRIMAL BERRY, like?
Hop BroThis one is a Coffee Sour Ale at ABV 4.5% and IBU 10, an ambitious take that pairs it with lightly roasted coffee. It’s a roller coaster of flavor, moving from jasmine-like aroma to berry-like acidity, then finishing with gentle bitterness.
MugiWhat even is that! Doesn't coffee clash with a sour beer? And now we've got a flood of technical jargon with 'cold brew in the fermentation tank'!
Hop BroBasically, it's a method of slow extraction at low temperatures to keep harsh flavors down. Because it's added in the fermentation tank at the right timing, it becomes a clean extraction design that lets the coffee's character shine.
MugiThis barista-and-brewer combo has so much romance to it! Today’s already a two-beer tasting confirmed. Hop, let’s go now!
Hyogo-based Ebiru Brew Studio announced its collaboration with TAOCA COFFEE on Instagram. In the post, the team says the project started as a single coffee stout, but through repeated discussions it evolved into two beers, including a coffee sour. TAOCA COFFEE, a specialty coffee roaster based in Nishinomiya and Kobe, also handled bean preparation to match the brewing timing.
The two labels announced this time
- MIDNIGHT MOCHA / Imperial Coffee Stout (ABV 8%, IBU 26)
Built by layering aromas from dark roasting with the scent of roasted malt. The coffee used is TAOCA COFFEE's Kobe Blend, described as bringing notes reminiscent of navel orange, caramel, walnut, and dark chocolate.
- PRIMAL BERRY / Coffee Sour Ale (ABV 4.5%, IBU 10)
An ambitious beer combining lightly roasted coffee with sour ale. It is said to feature a flow of jasmine-like florals, berry-like acidity, and a finish of gentle bitterness and roasted nuance.
The extraction method uses cold brew in the fermentation tank, another highlight that suppresses harshness and brings out the coffee's character. As a collaboration connecting the skills of a barista and a brewer, it is a release that gives a sense of the depth of Hyogo's local food-and-drink culture. It's a launch that makes you want to see the project continue.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroBreaking news: Hyogo's Ebiru Brew Studio has teamed up with TAOCA COFFEE and announced brewing two coffee-based beers at the same time!
MugiWait, two styles, not just a stout!? That already feels like a seriously ambitious collaboration!
Hop BroThe first is MIDNIGHT MOCHA, an Imperial Coffee Stout at ABV 8% and IBU 26, layering the deep-roast character of Kobe Blend over roasted malt.
MugiYou say IBU 26, but in my head the bitterness meter is totally lost!
Hop BroIBU is a rough guide to bitterness, and 26 leans more balanced than aggressively bitter. It's designed with layered aromas that evoke navel orange, caramel, walnut, and dark chocolate.
MugiOhh, that sounds like something you could enjoy like dessert! So what’s the other one, PRIMAL BERRY, like?
Hop BroThis one is a Coffee Sour Ale at ABV 4.5% and IBU 10, an ambitious take that pairs it with lightly roasted coffee. It’s a roller coaster of flavor, moving from jasmine-like aroma to berry-like acidity, then finishing with gentle bitterness.
MugiWhat even is that! Doesn't coffee clash with a sour beer? And now we've got a flood of technical jargon with 'cold brew in the fermentation tank'!
Hop BroBasically, it's a method of slow extraction at low temperatures to keep harsh flavors down. Because it's added in the fermentation tank at the right timing, it becomes a clean extraction design that lets the coffee's character shine.
MugiThis barista-and-brewer combo has so much romance to it! Today’s already a two-beer tasting confirmed. Hop, let’s go now!
