Off Trail Passing the Torch released to commemorate the brand's 4th anniversary, is based on a sour red ale aged for 9 months and balanced with a blend of spiced dry and wheat strong. Add cinnamon and dried dates for accents. Additionally, we charred and pickled Quercus wood chips from Tanbayama Village, a village next to Kosuge Village in Yamanashi Prefecture, where the brewery is located. Behind the warm cinnamon flavor, you can feel a slight smoky aroma and tannins derived from Quercus oak.

“Off Trail LIGHTNING STRIKE ~Inazuma~” is from “Off Trail,” a brand that takes on the challenge of creating innovative beer, and uses plums from Kosuge Village, Yamanashi Prefecture.
This year, it will be a new product that uses a different style of base beer from last year's "Umekin' Me Crazy!". We chose Brett Pale Ale, a tropical and fruity beer that had been aged in barrels for 6 months, as the base blend because it matched very well with the sourness of plums. Considering this year's climate, where the summer heat continues into September, we also blended a blonde ale with the aim of creating a refreshing drink. The addition of ginger balances out the pungent sourness of the plums, giving Off Trail a funky aftertaste typical of barrel aging, but with a light and drinkable finish.

"Sleeping Dragon" is a unique collaboration of miso and craft beer between Far Yeast Brewing in Kosuge Village, Yamanashi Prefecture and Gomi Soy Sauce in Kofu City, Yamanashi Prefecture.
Gomi Soy Sauce is a long-established company that has been producing Koshu Miso by natural brewing in wooden barrels since its establishment in the first year of the Meiji era. This time, the first collaboration between companies based in Yamanashi Prefecture was realized under the theme of "fermentation", and a unique collaboration product of miso x craft beer was born.

“Off Trail Upstream” is Far Yeast Brewing in Kosuge Village, Yamanashi, and VERTERE in Okutama, Tokyo is located upstream and downstream of the Tama River across Lake Okutama, respectively. This time, the first collaboration between breweries that brew beer using water from the same water source has been realized.

“Off Trail Tea Time” is the second collaboration with West Coast Brewing, a barrel-aged sour amber ale with hojicha latte flavor. Sour Red Ale and Sour Blond Ale aged for 16 months in red wine oak barrels use hojicha as a secondary ingredient that West Coast Brewing wanted to try. I added vanilla beans to make it even more flavorful.

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.