Off Trail

Off Trail is the beer brand that challenges craft beer’s new possibilities by utilizing microorganisms other than common wild yeast and beer brewing yeast.
Off Trail = unpaved road
Off Trail is the beer project launched in 2019 to challenge craft beer’s new possibilities.The name embodies the spirit of the project, conjuring the notion of forging a new path on an unpaved road, going Off Trail, rather than keeping to the beaten path of conventional brewing.
Well-crafted beer brewing with microorganisms
For Off Trail beers, we are particular about making beer using microorganisms other than brewer’s yeast, which are thoroughly washed through the modern beer brewing process. We are constantly trying to create a rich and complex aroma by utilizing various wild yeasts and microorganisms by the barrel aging method of aging beer in barrels used for wine, sake and whiskey.
Unique and non-reproducible beer
Each barrel-aged base beer has a unique character depending on the environment inside the barrel, and you will never encounter the same taste again. Local specialties such as fruits and spices can be blended with each beer, and different kinds of base beers can be also blended together. The chemical reactions that occur in nature give us new surprises everytime we brew Off Trail beer.
Off Trail
#22 Fortune and Glory
#21 ‘Cot in a Funk
#20 Kriek in the Barrel 2022
#19 Shoyu the Way
#18 Ginspiration2021
#17 Blueberry Bridge
#16 Ume Kaiju
#15 Hops and Dreams
#14 Cyclocross Mocha IPA
A blend of Tokyo IPA aged in whiskey barrels and strong ale aged in wine barrels. While retaining the hop-derived citrus aroma of the base beer, barrel-aged malty, fruity, sour, woody and rich tannins with a hint of caramel and whiskey complex aromas have been added.
To add depth and balance, we have collaborated many times with our coffee beer, and the coffee beans and sweetness with a strong roasted aroma specially blended in the natural roastery "BICYCLE COFFEE TOKYO" born in the San Francisco Bay Area. Added cacao nibs to produce the scent.
#13 Mango Supercollider
(JP) The base is made by fermenting 4 types of kettle soured blonde ale and Bretanomyces in oak barrels. Furthermore, in order to search for "delicious particles" that dramatically improve the taste of beer, we fermented it using 150 kg of mango.