"Off Trail Hell Flames" is an imperial stout aged for up to 22 months, with the beer aged for 11 months in wine oak barrels, then transferred to barbour barrels for another 11 months. The BrewDog Roppongi team was invited to the brewery to decide on the blending.

"Off Trail Slice of Heaven" is made by aging barleywine for 12 months in wine oak barrels and then 9 months in bourbon barrels, with the addition of vanilla, caramel and coconut cream.

"Off Trail Neosourism" is the second collaboration with Inkhorn Brewing! Fruited Sour brewed at Inkhorn Brewing is aged in wine oak barrels for 17 months, then blended with blackcurrant and boysenberry, with vanilla added as an accent.

“Srarless Sky” is the second collaboration with Totopia Brewery. An imperial stout aged in bourbon barrels for 8 months and blended with vanilla and hazelnuts. We use plenty of vanilla beans and add hazelnuts to create a sweet, chocolate-like taste, and a well-balanced finish that is rich but not overpowering.

"Off Trail Wild Caught 2024'' is based on Red Ale aged for 10 months, blended with Kveik Sour barrels aged for 14 months and Sour Porter barrels aged for 12 months. Characters such as caramel, raisin, and berry are supported by citrus-like sourness and cocoa. We also deliberately blend a small amount of Sour Red barrels, which have a hint of vinegar, to contribute to a more complex acidity.

"Off Trail Divine Drops" uses Wheat Strong Ale aged for 17 months in oak barrels, 50 kg of plums from Kosuge Village, Yamanashi Prefecture, and 150 kg of plums from the plum farm "Kikushima Seido Higashi Branch" in Fuefuki City, Yamanashi Prefecture. The sugar content in plums and peaches is consumed, resulting in a dry mouthfeel. You can feel the nuances of oak barrels and the characters of plum and plum, and it has a refreshing taste.

The base beer for "MANGOSTRUCK" is a blend of 10-month aged Kviek Sour, 14-month-aged Spiced Rye to add funkiness and complexity, and 12-month aged Smoked Ale, which has a dashi-like nuance. By adding mango to it, we aim for a juicy and drinkable taste, while also creating a well-balanced flavor that combines just the right mouthfeel and complexity derived from Barrel Aged.

The base beer for ``Attack of the Blood Oranges'' is Sour Blonde Ale, which uses Kviek yeast for the main fermentation and is aged for 11 months. We added blood orange puree, which seems to go well with the grapefruit-like citrus flavor unique to Kviek yeast and the pineapple-like tropical flavor. In order to bring out the blood orange aroma even more, this time I purposely did not blend it and finished it with only Kviek Sour Blonde Ale.

"Forbidden Land" base beer blend is Sour Blonde Ale, aged 20 months, and Wheat Strong Ale, aged 15 months. Blonde Ale was chosen to have a strong acidity like vinegar, but with a hint of apple. To bring thickness and complexity to the body, we combined cinnamon-infused barrels with Wheat Strong Ale, which has a good oak feel, and added apple puree at the end to make it even juicier. The soft flavors of apple and cinnamon, the stimulation of vinegar, and the tannins of oak are intricately intertwined.

"Gimme Those Fairy Wings" is a Barrel Aged Sour Ale based on Sour Red Ale and Sour Blonde Ale aged up to 27 months, combined with blueberry, raspberry, cranberry & griot puree. Although the berry and oak flavors of the base beer leave a good impression, the barrels were unique in that the vinegar flavor had come out over the long period of aging, so we considered a fruit puree that would harmonize with this sourness, and added blueberries, raspberries, and cranberries. & Griot puree blended.