Far Yeast Brewing will release Off Trail Cot in a Funk, a barrel-aged sour ale made with apricots, on February 10, 2022 (Thursday), with pre-sales starting on February 8 (Tuesday) at 1 p.m. on the official online store.
Off Trail was launched in November 2019 as the third brand following KAGUA and Far Yeast. Off Trail utilizes microorganisms other than beer yeast and the barrel aging method of aging in wooden barrels to create a unique beer with a rich and complex flavor.
Off Trail Cot in a Funk, the newest release from Off Trail, is a fruity sour ale made with apricots and aged in wood barrels.
The six-month aged sour blonde ale is blended with a 26-month aged wheat strong ale to add just the right amount of body. We also added a generous amount of apricot puree from Oregon-based Oregon Fruit Products, and with the help of wild yeast attached to the wood barrels, we fermented it slowly until it tasted dry.
Days that don’t go as smoothly as we would like. This is a drink that will bring you cheer, with its bright and fruity apricot flavor, funky taste from the wood barrels, and earthy aroma reminiscent of the earth and forests, which will blow away those blurred feelings.
Off Trail Cot in a Funk will go on sale nationwide on Thursday, February 10, and will be available for pre-order in our online store starting Tuesday, February 8 at 1:00 pm.
Funky sour ale goes great with smoked cheese or jerky.
Drink Cot in a Funk while surrendering to the heavy funky grooves of Bootsy Collins, and you’re sure to feel the fuzziness clear right up and get into a good mood!
Off Trail #21 Cot in a Funk
Release date: Thursday, February 10
Ingredients: malted barley (foreign made), apricots, wheat, sugar, hops
Alcohol content : 7.0%.
Style : Barrel Aged Sour Ale with Apricots
Brewery : Far Yeast Brewing Genryu Brewery (Kosuge Village, Yamanashi Prefecture)
Specifications : 750ml bottle, 330ml bottle, 10L keg
【About Off Trail】
“Off Trail” is a new brand following our two brands, “Far Yeast” and “KAGUA.” The name “Off Trail” is inspired by our aim to express the local terroir of Kosuge-mura, Yamanashi, and Japan at large, coupled with our challenge to innovate and experiment with every batch to discover new recipes and chart undiscovered territory in brewing.
To generate rich and complex flavors by utilizing microorganisms other than beer yeast, we brew beer using the barrel-aging method, where beer is aged in barrels used for wine, sake, and whiskey. We challenge ourselves to create unique flavors by blending seasonal fruits, such as grapes and peaches, and regional specialties to match the character of the base beer.