Kriek in the Barrel 2023 is a red ale that was lacto-fermented by kettle-souring and aged in oak barrels for 12 months with Brettanomyces yeast, and now blended with a sour porter that was aged for 22 months in red wine barrels. This is a barrel-aged sour ale with a base beer that has more depth and complexity than our past products, and is soaked in cherries.

(JP) The main base is a wood-aged red ale with a good oak flavor, balanced by the addition of a blonde ale and a strong ale. For accents, Inkhorn Brewing's idea was to use coconut. Toasted coconut fine and raw coconut fine were added at two different times to the base beer during aging and after blending. In addition, Sabro hops with coconut aroma were dry hopped to create a barrel-aged sour amber ale with enhanced coconut flavor.

(JP) The collaborative beer, Off Trail Wild Caught, was created to celebrate the wild resources of Chichibu-Tama-Kai National Park, to which both Kosuge and Tambayama villages belong. For the base beer, we used a stout aged 24 months in the barrels of the Headwaters Brewery in Kosuge Village, an 18-month-old Sour Porter, a 12-month-old Sour Red, and a 14-month-old Strong Ale, in pursuit of the best blend to pair with the gibier. The result is a well-balanced blend based on mild acidity from acetic and lactic acids, with berries, toasty malts, and oak tannins. In addition, wild sansho (Japanese pepper) from the village of Tambayama was introduced. The addition of citrussy, green and fresh flavors from the sansho adds a refreshing accent to the complex flavors of the base blend. This product also expresses one of the themes of "Off Trail": terroir.

(JP) This brew is the most distinctive of the "Off Trail" series: a wood-aged Haskap Brett IPA from the Far Yeast Paykar Sour IPL, a fruit sour IPL with haskap that was released in March 2022, and a fruity When we blended the strong ale barrels for further aging, it turned out to be wilder than the brewers had anticipated. Therefore, we changed our original plan and created Barrel Aged Fruited Brett Beer, daring to utilize its wild and funky flavor.

This brew is the most distinctive of the "Off Trail" series: a wood-aged Haskap Brett IPA from the Far Yeast Paykar Sour IPL, a fruit sour IPL with haskap that was released in March 2022, and a fruity When we blended the strong ale barrels for further aging, it turned out to be wilder than the brewers had anticipated. Therefore, we changed our original plan and created Barrel Aged Fruited Brett Beer, daring to utilize its wild and funky flavor.

(JP) The base beer is four barrels of Imperial Porter and one barrel of Salted Caramel Chocolate Porter aged in a variety of different barrels. Two of the barrels are soy sauce barrels used to blend the December 2021 release of Shoyu the Way, two are wine barrels and one is a bourbon whiskey barrel. When blended together, the diverse flavors oozing from the history of each barrel mingled together to create a new taste. To give the blend direction, cinnamon, cardamom, ginger, clove, nutmeg, and cacao nibs were added. Inspiration came from the philosophy of kintsugi. Just as gold holds together shards of pottery to create a more beautiful piece of art, spices hold together the different flavors to create a chai spice-like taste.

A blend of Barrel Aged Strong Ale, Imperial Stout, and Kettle Sour Red Ale with a generous amount of pumpkin puree and powder. We created an Imperial Pumpkin Ale with the rich, complex aroma that only Barrel Age can provide.

The result is like a Halloween party in a glass, full of aromas of brown sugar, roasted pumpkin, caramel, cinnamon, and oak barrels. The clean sourness derived from the base sour ale can be felt, and despite its high alcohol content of over 10%, it is dry and easy to drink, making it a perfect drink for party occasions. This beer is a perfect drink for a party, with its unexpected surprise and seductive taste that tickles the senses, making it a gorgeous addition to an autumn evening spent with friends and family.

This is a re-brew of "Ume-kin' Me Crazy!" brewed in 2020. The base beer was slightly changed and a strong ale aged in several different types of barrels was used. To bring out the rich aroma and flavor of plums, the alcohol content and residual sugar content were set slightly higher, inspired by a recipe for making plum wine.
A luxurious 200 kg of fresh, hand-picked plums, which are rich in citric acid, are used for every 1,000 liters of beer. The base beer has no sourness, and the sourness of the plums is fully utilized to create a unique type of sour ale. Citric acid is expected to help relieve fatigue and aid in the absorption of minerals, and is recommended for this time of year when the lingering summer heat continues.

(JP) The theme for this year's edition is "The Dark Side of Dry Hopped Sour." We blended five unique kettle sour spiced porters and dry hopped them to further accentuate the character of the base beer, creating a flavor profile with a strong impact.
The appeal of this beer is its "once-in-a-lifetime" flavor, which means that no two beers are exactly alike. The name "Nightmare Fuel" is derived from the combination of fear and fun that comes with the thrill of not knowing where the journey will take you.

(JP) This is the 25th beer in the "Off Trail" series and the first product to use "flowers". The base beer is a blonde ale made by the kettle sour method, and the delicate aroma of lavender and red clover dried flowers are soaked in this sour ale. The base beer, a sour blonde ale, was barrel-aged and finished with a floral aroma, so we chose dried flowers as a secondary ingredient to take advantage of that characteristic. By using red clover, which is also widely used in honey production, we aimed to bring out the flavor of 《Lavender Honey》 without using honey itself.