Category: English

Far Yeast Brewing released “Far Yeast Hop Frontier -Juicy IPA-” as the second batch on Sunday 18th April 2021. Far Yeast Brewing has been practicing the latest hop theory and advanced brewing methods and has taken on the challenge of “new areas” of Juicy IPA. We targeted to bring out the aroma closer to the ideal shape and brewed this second batch with the feedback, experience obtained from the verification of the first batch.

 

Juicy IPA-style beer is as hoppy as IPA but fruity and juicy taste with less bitterness. For that reason, Juicy IPA is now one of the most popular styles among a wide range of craft beer fans globally.  Far Yeast Brewing Hop Frontier -Juicy IPA, referred to as “Hop Frontier,” was the first challenge of using the latest hop theory and advanced brewing methods for brewing Juicy IPA in Japan. 

 

＊1: Juicy IPA

This style is defined as “Juicy or Hazy India Pale Ale” in the Beer Style Guidelines by the US Brewers Association. The most remarkable feature of this beer style is that it focuses on bringing out the “juicy flavors” of the hops and has a cloudy, unfiltered appearance. The Juicy IPA style is currently one of the most sought-after beer styles among avid craft beer fans worldwide. Despite being recognized as a new beer style as recently as 2018, the Great American Beer Festival, the most prestigious beer competition in the United States, received the most entries in the Juicy IPA category in 2019 and 2020.

■The release news at the brand launch HERE

　We brew “Hop Frontier” with carefully selected hop varieties based on focusing on “Survivables,” an ingredient that contributes to the aroma in the finished beer that survives through the brewing process. A new hop product, TRI-2304CR, is a new item from YCH after several years of research on Survivables. We are the first brewery in Japan that used this hop product and Talus, the latest hop variety as primary, and together with other three kinds of hops. 

 TRI-2304CR maximizes solubility (solubility in liquids). It allows the final beer product to retain a fruity, ripe, juicy aroma that remains fragrant.

Taurus, a variety developed at the YCH hop farm, is expected to bring vibrant and fruity aromas when combined with TRI-2304CR. Based on various feedbacks from the first batch brew verification, we have adjusted the variety and amount of hops to use during dry-hoping.

To bring the beer closer to the ideal, we are trying to scientifically design the beer flavor by increasing the volume of Talus, which contains abundant geraniol, which is an aroma component.  

＊2 What are Survivables?

Survivables are compounds that have a low sensory threshold and are relatively difficult to volatilize e.g. monoterpene alcohols, hop-derived esters, and thiols. These aroma compounds are characterized by their ability to “survive” the brewing process, contributing heavily to the beer’s aroma. Scott Janish introduces a methodology that effectively maximizes the use of Survivables to extract aroma on the hot side of the brewing process in his book, “The New IPA: Scientific Guide to Hop Aroma and Flavor”.

We will continue to improve Hop Frontier through repeat verification, aiming to make it a regular product in the Far Yeast brand range. The core concept of the “Far Yeast” brand is a beautiful and sophisticated taste and quality that will satisfy both craft beer geeks and beginners. By trying our Hop Frontier beers, we hope many people will feel free to enjoy the latest trend beer style. 

Hop Frontier Second Batch Launch Online Event

　To celebrate the release of the 2nd batch, an online event will be held on Thursday 29th April to enjoy food pairings with Hop Frontier.

The head chef of Far Yeast Tokyo Brewery & Grill at Gotanda Tokyo, a Far Yeast Brewing-owned restaurant, will introduce food pairing recipes to maximize the aroma of Hop Frontier. Participants will be able to enjoy the marriage of beer and food while cooking together. This online event will also introduce the concept of Hop Frontier and the critical points of pairing. We will have a special guest the editor Yoshi Wada from ferment books, who edited the Japanese translation version of the book title “The Art & Science of Foodpairing: 10,000 flavour matches that will transform the way you eat.” 

The event is free of charge, and participants will receive a bottle or a can of Hop Frontier and the food pairing recipes before the event.

 

To coincide with the event, Far Yeast Tokyo Brewery & Grill will be offering a pairing menu prepared for this event at the restaurant starting from dinner time on Friday,23rd April.  Please enjoy the pairing menu focusing on aroma at our restaurant as well. The Hop Frontier pairing menu will be available until the end of May.

※The pairing menu will be discontinued when the Hop Frontier beer stock runs out.

※The period of serving the special pairing menu is subject to change depending on the semi-emergency coronavirus measures.

Far Yeast Hop Frontier-Juicy IPA-Online Food Pairing Event

Starting at 15:00 for 1 hour on the public holiday, Thursday, April 29, 2021.

Capacity: 15 people

Application deadline: Sunday, April 25.

* The deadline will be as soon as the capacity is reached.

Participation fee: Free

* This is an online event on Zoom.

* Participants will be sent a pairing recipe with one “Hop Frontier” in advance. Please prepare the ingredients for the recipe by yourself by the day.

 

【Product Summary】

Product name: Far Yeast Hop Frontier Juicy IPA

Release date: Sunday, April 16th

Price: Open price

Ingredients: malted barley, hops, sugar, coriander

ABV: 6.5%

IBU: 30

Category: beer

Style: Juicy IPA

Brewery: Far Yeast Brewing, Genryu brewery located in Kosuge Village, Yamanashi Prefecture

Specification: 350ml can, 15L keg 

 

Online Store

■ Hop Frontier Juicy IPA 2nd batch 12 cans set 【Free Delivery】

https://faryeast.stores.jp/items/60666e35baeb3a5660a33918

 

■Hop Frontier Juicy IPA 2nd batch 6 cans set

https://faryeast.stores.jp/items/60666c8e1e746b407b262e2c

 

Far Yeast Brewing (Head Office: Kosuge Village, Yamanashi Prefecture, Japan; President: Shiro Yamada) whose mission is to introduce original beers from Japan to the world, will release the 9th installment of the “Off Trail” brand: “Kriek in the Barrel”, a collaboration with our good friends at Culmination Brewing in Portland, Oregon, on Saturday, February 20th. The Off Trail program aims to innovate in brewing, seeking new challenges with each project.

In November of 2019, we welcomed “Off Trail” into our brand portfolio as our third brand alongside “Far Yeast” and “KAGUA”. The name “Off Trail” is inspired by our aim to innovate and experiment with every batch to discover new recipes and chart undiscovered territory in brewing. These unique brews often contain region-specific specialties or seasonal fruits such as grapes and peaches, and are aged in wood barrels that were previously used for wine, sake, or whiskey. 

This edition of “Kriek in the Barrel” marks our 4th collaboration with Culmination Brewing and the second time we have done this project. The beer begins as a kettle soured* cherry ale before it is divided in two. Part of it goes to a stainless steel fermenter and becomes “Kriek in the Flesh”, most recently released in June of 2020. The rest of it is transferred to oak barrels where it ferments on a wild yeast called Brettanomyces for 8 months. This longer aging time, different vessel, and abnormal yeast, produces a depth and complexity of flavor that makes this beer truly spectacular.

We were overjoyed when our 2020 batch of “Kriek in the Flesh” won a silver medal at the Asia Beer Championship 2020 in the Fruit Flavoured Beer category. Our previous version of “Kriek in the Barrel”, released in 2019, also took home a bronze award at the Asia Beer Championship and has received high praise internationally.

 

＊Kettle souring is a traditional method for making sour beer in which the wort undergoes a lactic acid fermentation by live bacteria added to the boiling kettle before the main fermentation.

 

Gentle sourness precedes blood cherry notes on the palate followed by leathery funk and cherry stones, terminating in a dry, fruity finish. This light bodied, fruit-forward, wilder, more complex version of Kriek in the Flesh shines when paired with grilled meats, wild mushrooms, or baked poultry.

 

Kriek in the Barrel will be released on February 20th nationwide in Japan. 

 

【About Culmination Brewing】

Culmination Brewing Company, who earned the prestigious “Mid-sized Brewery of the Year” award at the 2019 Oregon Beer Awards, was founded in the heart of Portland, Oregon in 2014. Known for their ever-growing, large selection of classic and innovative beers, Culmination Brewing Company is a locally driven brewery focused on community and collaboration. They are committed to bringing great beer, good food, and community together in one concept, under one roof.

https://culminationbrewing.com/

【Product Overview】

 

Product name: Kriek in the Barrel

Sales start date: Saturday, February 20th, 2021

Price: Open price

Ingredients: Malt (produced overseas), cherry, hops, sugar

ABV: 5.5%.

Category: Happoshu

Brewery: Far Yeast Brewing Genryu Brewery (Kosuge Village, Yamanashi Prefecture)

Specifications: 330ml bottle, 750ml bottle, 10L keg 

Online shop： https://faryeast.stores.jp/

On Friday, December 25th, Far Yeast Brewing will release Percinnamon, a strong ale brewed with persimmons and spiced with cinnamon, to commemorate the first anniversary of Off Trail, a brand based on the concept of taking on the challenge of innovative beer.

 

Off Trail was born in November 2019 as the third brand following our two major brands, Far Yeast and KAGUA. Off Trail’s mission is to challenge viewer perception of craft beer and discover new possibilities in ingredients and process. 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. Our aim is to brew unique beers using barrel-aging and blending techniques, wild yeasts and bacteria, and local ingredients to produce beers that are unique expressions of our region, resources, and creativity.

Percinnamon, the eighth release in the Off Trail series, celebrates and memorializes the brand’s first anniversary. Inspired by the persimmons ushering in Winter and dotting the landscape of Kosuge Village, home to our brewery, in late autumn, we came up with the idea of brewing a project using dried persimmons as the featured ingredient.

After a lot of mock blending and careful consideration, we chose to pair the persimmon’s aroma with cinnamon spice to give depth and balance to the blend. As the flavors combined and the ratios were dialed in, we struggled to find the right amount of cinnamon to add. The cinnamon was more potent than we had anticipated, overpowering the aromas and flavors of the persimmons in every combination we assembled.

On a whim, we tried adding a whiskey barrel-aged stout to the blend and were surprised to discover a wonderfully balanced beer. The stout brought darker tones forward and mellowed out the cinnamon just enough that the persimmons were able to shine through. Finally the Percinnamon blend was decided: three different Barrel-Aged Strong Ales and a Whiskey Barrel-Aged Stout. 

Upon first encounter, aromatic cinnamon greets your nose followed by aromas reminiscent of caramel, dried apricots, and raisins. From the first sip of this beer a warmth washes over you followed by the rich flavors of dried persimmons, chocolate, cinnamon, and oak tannins. Enjoy this rich dessert beer on a cold winter night in a warm room with roasted chestnuts and your favorite pastries.

Percinnamon will be on sale nationwide on Friday, December 25th 2020. 

【Product Specification】

Product name: Percinnamon

Sales start date: Friday, 25 December

Price: Open price

Ingredients: malts (foreign-manufactured), hops, oats, barley, sugars, lactose, persimmons, cinnamon

ABV: 11%

Item: Beer

Brewery: The head brewery of Far Yeast Brewing (Kosuge Village, Yamanashi Prefecture)

Specifications: 750ml bottle, 10L keg