Calpis Beer layers the sweet-tart taste of Calpis — a Japanese fermented milk drink (sold in North America as Calpico) — over beer’s natural bitterness, with a hint of anisette adding a refreshing herbal note. Think of it as a grown-up take on a milky soft drink: smooth, easy to sip, and a great option even for those who aren’t usually beer fans. It’s a refreshing beer cocktail built for summer.
Recipe & Instructions
Ingredients
Recipe no.009
- Anisette – 1/3 oz (10ml)
- Calpis concentrate – 2/3 oz (20ml)
- Beer – Full
- Full = fill the glass about 80–90% full
Instructions
Chill your glass and beer ahead of time.
Add the anisette and Calpis concentrate to the glass and stir.
Top with beer and stir gently to finish.
- Technique ｜Stir
- Glass ｜Pilsner Glass / Collins Glass
- ABV ｜approximately 5–6%
- Best Enjoyed ｜Daytime / Before dinner
About Calpis Beer
Origins
Calpis Beer is a distinctly Japanese beer cocktail, born from a fermentation culture unique to the country. The idea behind it is what’s come to be called “Double-Cultured” — bringing together two fermented drinks, Calpis and beer, into one glass. Calpis itself dates back to 1919, when it first found its way onto Japanese tables as a sweet-tart lactic acid drink, later becoming a summer favorite when mixed with soda.
Beer, on the other hand, gets its bitterness and depth from yeast fermentation — the polar opposite of Calpis in character. Combining the two brings together lactic acid fermentation and yeast fermentation in a single drink. In 2017, Asahi Breweries gave this pairing its now-familiar name, “Double-Cultured,” and the idea caught on. From there, a variation emerged that added anisette, a fragrant herbal liqueur — and that’s how Calpis Beer came to be.
With its sweet-tart flavor riding alongside a refreshing finish, this drink is approachable even for those who usually shy away from beer’s bitterness, making it a hit at parties and a go-to for summer. In many ways, Calpis Beer captures the best of Japan’s fermentation culture reimagined as a playful, tradition-meets-invention beer cocktail.
Characteristics & Flavor
Calpis Beer’s appeal lies in how it softens beer’s bitterness while layering in Calpis’s sweet-tart flavor and anisette’s herbal aroma, creating something entirely fresh. Sweetness and bitterness strike a careful balance here, making it approachable even for those who aren’t usually beer drinkers.
That balance comes down to Calpis’s gentle, lactic-fermented tang, which wraps around beer’s bitterness, while anisette adds a refreshing aromatic lift that ties everything together. The result is a lighter, fruitier drink than beer on its own.
Using a pilsner really brings out the crisp, refreshing side of the drink, while pairing it with a fruitier beer style leans it toward something almost dessert-like. Adjusting the amount of Calpis also lets you dial the sweetness up or down to suit your taste.
Refreshing, easy to drink, and full of playful character, Calpis Beer is a versatile cocktail that works just as well at home as it does at a party.
Points, Twists & Food Pairings
- Best Pairings・・・Try it with karaage (Japanese fried chicken), spring rolls, or salty edamame — the sweet-tart Calpis balances fried, savory bites beautifully.
- Mixing Tip・・・Pour the Calpis and anisette first, then add cold beer gently down the side of the glass to keep the foam light and the drink well-balanced.
- Easy Twist・・・Swap in a fruity wheat beer instead of a pilsner for a dessert-like variation, or add a splash of soda for an even lighter, fizzier finish.
- Drinking Note・・・Calpis concentrate is sweet on its own; start with less than the recipe calls for if you prefer a drier, less sugary balance.
