"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.

(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.