Flora Fermentation shares spruce-tip collaboration with Nomcraft
Flora Fermentation, the Higashiomi, Shiga brewery focused on agriculture and fermentation, has shared details of a collaboration with Nomcraft Brewing. The project uses spruce tips sourced from Hokkaido and resulted in two beers: a saison and an IPA.
Hop BroSo, Flora Fermentation in Shiga just teased a spruce chip collaboration with Nomcraft Brewing, and the whole setup is pretty fascinating.
MugiWait, spruce chips? What is that? They’re putting bits of tree into beer now? That escalated fast!
Hop BroPretty much, yeah. Spruce is a conifer, and they sourced it in Hokkaido to bring in that forest-like aroma beer can wear really well.
MugiWhoa. But the article said cold side and hot side too. Is this beer talk or someone adjusting the thermostat?
Hop BroIn simple terms, it means using the ingredient on the cooler side, like after fermentation, or on the hot side during the brew. That changes how the aroma shows up even with the same spruce.
MugiWhat! So Flora made a saison and Nomcraft brewed an old-school IPA with the same theme? That sounds built for side-by-side drinking.
Hop BroExactly. And Flora Fermentation, based in Higashiomi, is all about fields and fermentation, so this collab really reflects their farm-and-ferment ethos.
MugiI like that. It’s not just a collab, it has a whole ingredient story behind it. It feels like myth-in-a-glass energy somehow!
MugiAnd with a crisp saison versus a punchier IPA, the same forest note could show two totally different sides. I want to drink both already!
Hop BroSame here. This is exactly the kind of release where you compare the aromas with two glasses lined up and argue about which one nailed the forest vibe best.
Flora Fermentation, based in Higashiomi, Shiga, is a brewery that frames its work around agriculture and fermentation. Its latest Instagram post introduces a collaboration with Nomcraft Brewing built around spruce tips.
According to the post, the two breweries had been talking for some time about doing a collaboration and decided to make spruce tips the shared theme. Flora's Kai found a place in Hokkaido where spruce tips could be sourced, making the project possible.
Two beers were brewed from the same ingredient. Flora Fermentation made a saison using spruce on the cold side, while Nomcraft brewed an old-school IPA with spruce on the hot side. The interesting point is how the same ingredient can express itself differently depending on when it is added in the process.
Flora Fermentation's broader identity also fits the project well: a brewery rooted in its own fields, selecting ingredients with care, and giving its beers names drawn from myth and tradition. This collaboration extends that approach in a natural way, with a finish that aims to feel fresh, forest-like, and distinctive.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroSo, Flora Fermentation in Shiga just teased a spruce chip collaboration with Nomcraft Brewing, and the whole setup is pretty fascinating.
MugiWait, spruce chips? What is that? They’re putting bits of tree into beer now? That escalated fast!
Hop BroPretty much, yeah. Spruce is a conifer, and they sourced it in Hokkaido to bring in that forest-like aroma beer can wear really well.
MugiWhoa. But the article said cold side and hot side too. Is this beer talk or someone adjusting the thermostat?
Hop BroIn simple terms, it means using the ingredient on the cooler side, like after fermentation, or on the hot side during the brew. That changes how the aroma shows up even with the same spruce.
MugiWhat! So Flora made a saison and Nomcraft brewed an old-school IPA with the same theme? That sounds built for side-by-side drinking.
Hop BroExactly. And Flora Fermentation, based in Higashiomi, is all about fields and fermentation, so this collab really reflects their farm-and-ferment ethos.
MugiI like that. It’s not just a collab, it has a whole ingredient story behind it. It feels like myth-in-a-glass energy somehow!
MugiAnd with a crisp saison versus a punchier IPA, the same forest note could show two totally different sides. I want to drink both already!
Hop BroSame here. This is exactly the kind of release where you compare the aromas with two glasses lined up and argue about which one nailed the forest vibe best.
