Kyoto's Craft Bank unveils "COFFEE STOUT" collaboration with Shiritsu Coffee Elementary School
Craft Bank in Fukuchiyama, Kyoto, released its collaboration beer "COFFEE STOUT" with the Tokyo Kinshicho roaster Shiritsu Coffee Elementary School on March 5, 2026. Made with fair-trade Indonesian beans, it is a cup aimed at a French-press-like texture.
Hop BroCraft Bank from Fukuchiyama, Kyoto put out a new collaboration called "COFFEE STOUT," and with its March 5, 2026 release date, it's pretty hot!
MugiWait! A coffee and beer collab!? What is that, like morning and night combined!
Hop BroTheir partner is the Tokyo Kinshicho roaster "Shiritsu Coffee Elementary School." The style is coffee stout, ABV is 6.5%, and it uses fair-trade Indonesian beans.
MugiWhoa, but "bringing the coffee-derived oily texture to the forefront" sounds like something from a science class!
Hop BroIn short, they're aiming for a French-press-like, silky mouthfeel in beer. They keep the sweetness tight and hit the roasted malt bitterness against the beans' acidity.
MugiTight sweetness...? Not too polished of a material feel...? Suddenly the fancy vocabulary is clogging up the conversation!
Hop BroHaha, to put it simply, it means they didn't make it cloyingly sweet and kept the coffee's own character intact! The ingredients are interesting too: malt, oats, lactose, coffee beans, with Saaz hops and Maris Otter and Pale 2-Row malts.
MugiWhoa, that's a lot of information! I thought Saaz was the name of a special move, but it's a hop!
Hop BroAnother key point is how you drink it: if you let it warm up a little from ice-cold, the aroma changes. It also has that perfect balance of local identity and outside collaboration that really fits Craft Bank, with its renovated old bank building.
MugiIt's decided! I'll start it cold and then take my time with it later to chase that "COFFEE STOUT" experience! Big bro Hop, let's go for a drink right now!
A new collaboration beer, "COFFEE STOUT", has been posted on Craft Bank's Brew Ledger. The article publication date is March 5, 2026 (UTC). As the name suggests, the style is coffee stout, and the alcohol content is 6.5%.
This release centers on a collaboration with Tokyo's Kinshicho-based "Shiritsu Coffee Elementary School." The coffee used is fair-trade Indonesian beans, roasted to a profile that would not be overpowered by the beer's backbone. On Craft Bank's side, the recipe is designed to keep sweetness tight and bring the coffee-derived oily texture to the forefront. By layering the bitterness of roasted malt with the vivid acidity of the beans, the beer takes on a structure that aims for a material feel that is not "too polished."
According to the recipe information, the ingredients include malt, oats, lactose, coffee beans, hops, and carrageenan. The hops listed are Saaz, and the malts are Maris Otter / Pale 2-Row / Roasted Barley / Superior Quick Oats. The article also notes that the flavor and aroma change depending on temperature, so when drinking it, starting cold and then letting it warm a little as you follow it should make the intended character easier to pick up.
The background of Craft Bank itself is also worth noting when talking about this bottle. Its base is in Fukuchiyama City, Kyoto Prefecture. The brewery is housed in a renovated former bank building, and its official ABOUT page explains that it was "a project that started in 2020" and "grand opened in summer 2022." This collaboration, which connects a brewery rooted in its local area with an urban roaster and fair-trade beans, is interesting as an example of balancing regional identity with outside collaboration.
How do you translate the character of coffee into a stout? This is a noteworthy spring 2026 release that tackles that question head-on.
Reference: COFFEE STOUT (CRAFT BANK) / ABOUT US (CRAFT BANK)
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroCraft Bank from Fukuchiyama, Kyoto put out a new collaboration called "COFFEE STOUT," and with its March 5, 2026 release date, it's pretty hot!
MugiWait! A coffee and beer collab!? What is that, like morning and night combined!
Hop BroTheir partner is the Tokyo Kinshicho roaster "Shiritsu Coffee Elementary School." The style is coffee stout, ABV is 6.5%, and it uses fair-trade Indonesian beans.
MugiWhoa, but "bringing the coffee-derived oily texture to the forefront" sounds like something from a science class!
Hop BroIn short, they're aiming for a French-press-like, silky mouthfeel in beer. They keep the sweetness tight and hit the roasted malt bitterness against the beans' acidity.
MugiTight sweetness...? Not too polished of a material feel...? Suddenly the fancy vocabulary is clogging up the conversation!
Hop BroHaha, to put it simply, it means they didn't make it cloyingly sweet and kept the coffee's own character intact! The ingredients are interesting too: malt, oats, lactose, coffee beans, with Saaz hops and Maris Otter and Pale 2-Row malts.
MugiWhoa, that's a lot of information! I thought Saaz was the name of a special move, but it's a hop!
Hop BroAnother key point is how you drink it: if you let it warm up a little from ice-cold, the aroma changes. It also has that perfect balance of local identity and outside collaboration that really fits Craft Bank, with its renovated old bank building.
MugiIt's decided! I'll start it cold and then take my time with it later to chase that "COFFEE STOUT" experience! Big bro Hop, let's go for a drink right now!
