Flora Fermentation Unveils Cascara Dunkel with 2050 COFFEE
Flora Fermentation in Higashiomi, Shiga, introduced “Cascara,” a collaboration with Kyoto’s 2050 COFFEE. This dunkel uses cascara made from the dried husk and pulp of coffee cherries, layering aromas reminiscent of cherry and black tea over caramel and roasted depth.
Hop BroFlora Fermentation in Higashiomi, Shiga, teamed up with Kyoto’s 2050 COFFEE to release “Cascara.” It’s a really interesting beer made with cascara from coffee cherries.
MugiWhoa! Coffee-cherry-derived means they’re using not just the bean, but the parts around it too? That suddenly feels way more stylish!
Hop BroExactly. This one is designed as a Dunkel w/ Coffee Cherry, layering cherry-like notes over the calm depth of a dark beer. It’s 5.0% ABV and 25 IBU, so it still drinks easily.
MugiDunkel, what even is that? A dark beer that’s easy to drink sounds like it’s either heavy or light, and now my brain is just full of beer foam!
Hop BroDunkel is a German-style dark lager, and its signature is caramel aroma and roasted character. Add the fruitiness of cascara, and it becomes more than just dark color - the aroma gains real dimension.
MugiOhhh! So when they say it has cherry and black tea aromas, that’s not just a poetic image - they really aimed for that. It sounds elegant, like something you’d want to sip slowly!
Hop BroAnd the malt bill is Pilsner malt, Wheat malt, Carafa I, and Caramunich I, with Spalter Select, Saaz, and Waimea for hops. It was brewed as Batch No. 10, so it’s put together with a lot of care.
MugiWow, it already sounds delicious just from the name, but the malt lineup is serious! Still, hearing those ingredient names makes it sound like a lab experiment and my brain can’t keep up!
Hop BroThat’s what makes it interesting. Flora Fermentation promotes beer woven from agriculture and fermentation, and they value ties with local ingredients and producers. In this case too, 2050 COFFEE’s cascara selection really shines through.
MugiI see - so it’s not just a quirky beer, but something where the background of the ingredients tastes good too. A coffee byproduct becoming beer feels like it has a story, and I like that!
Hop BroExactly. It’s a beer to enjoy through aroma, so it should catch both dark-beer fans and coffee fans. This is definitely the kind of beer that makes you want to talk over a glass of Cascara tonight.
MugiYeah, I’m in the mood to drink it right now! A dark beer with cherry, black tea, and caramel? I’d definitely want a second round of that!
Flora Fermentation, based in Higashiomi, Shiga Prefecture, has unveiled “Cascara,” a collaboration beer with Kyoto’s 2050 COFFEE. This batch is a dunkel brewed with cascara, the dried husk and pulp of coffee cherries created during coffee bean production. It is positioned as a beer that connects beer and coffee culture.
According to the official blog, the style is Dunkel w/ Coffee Cherry, with an alcohol content of 5.0% and an IBU of 25. The malt bill uses Pilsner malt, Wheat malt, Carafa I, and Caramunich I, while the hops are Spalter Select, Saaz, and Waimea. It was brewed as Batch No. 10. The cascara used was selected by 2050 COFFEE.
The flavor direction is also clear. Built on the caramel aroma and gentle roasted character typical of a dunkel, it is designed to layer in aromas of cherry and black tea derived from the cascara. The result is a black beer with a calm, easy-drinking profile, plus the fruitiness and light tart sweetness unique to coffee cherries. Rather than being heavy from start to finish, it is structured to be enjoyed through its aromatic layers.
Flora Fermentation is a brewery based in Higashiomi, Shiga, that promotes “the best beer woven from agriculture and fermentation.” While also working on growing barley and hops, it has continued to incorporate local ingredients and relationships with producers into its beers. This cascara release is a strong example of that approach.
Its collaborator, 2050 COFFEE, treats cascara as a sustainable coffee ingredient and highlights its bright, sweet-tart flavor. By combining that view of the ingredient with Flora Fermentation’s fermentation design, the two created a beer that turns a coffee byproduct into part of the beer’s identity. The result should draw in drinkers even more as they understand the context of craft beer and specialty coffee.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroFlora Fermentation in Higashiomi, Shiga, teamed up with Kyoto’s 2050 COFFEE to release “Cascara.” It’s a really interesting beer made with cascara from coffee cherries.
MugiWhoa! Coffee-cherry-derived means they’re using not just the bean, but the parts around it too? That suddenly feels way more stylish!
Hop BroExactly. This one is designed as a Dunkel w/ Coffee Cherry, layering cherry-like notes over the calm depth of a dark beer. It’s 5.0% ABV and 25 IBU, so it still drinks easily.
MugiDunkel, what even is that? A dark beer that’s easy to drink sounds like it’s either heavy or light, and now my brain is just full of beer foam!
Hop BroDunkel is a German-style dark lager, and its signature is caramel aroma and roasted character. Add the fruitiness of cascara, and it becomes more than just dark color - the aroma gains real dimension.
MugiOhhh! So when they say it has cherry and black tea aromas, that’s not just a poetic image - they really aimed for that. It sounds elegant, like something you’d want to sip slowly!
Hop BroAnd the malt bill is Pilsner malt, Wheat malt, Carafa I, and Caramunich I, with Spalter Select, Saaz, and Waimea for hops. It was brewed as Batch No. 10, so it’s put together with a lot of care.
MugiWow, it already sounds delicious just from the name, but the malt lineup is serious! Still, hearing those ingredient names makes it sound like a lab experiment and my brain can’t keep up!
Hop BroThat’s what makes it interesting. Flora Fermentation promotes beer woven from agriculture and fermentation, and they value ties with local ingredients and producers. In this case too, 2050 COFFEE’s cascara selection really shines through.
MugiI see - so it’s not just a quirky beer, but something where the background of the ingredients tastes good too. A coffee byproduct becoming beer feels like it has a story, and I like that!
Hop BroExactly. It’s a beer to enjoy through aroma, so it should catch both dark-beer fans and coffee fans. This is definitely the kind of beer that makes you want to talk over a glass of Cascara tonight.
MugiYeah, I’m in the mood to drink it right now! A dark beer with cherry, black tea, and caramel? I’d definitely want a second round of that!
