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Far Yeast Brewing

Far Yeast Grapevine

Far Yeast Grapevine

Regular price ¥2,310 JPY
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■ Utilizing approximately 500 kg of grapes that were destined to return to the soil When cultivating grapes for wine, a process called "bunch thinning" is carried out to thin out the bunches so that nutrients are distributed to each fruit and delicious, concentrated grapes are grown. The harvested grapes are then returned to the soil and used as fertilizer. In 2021, we teamed up with Mercian Viticol Katsunuma, located in the Katsunuma district of Yamanashi Prefecture, a major wine-producing region in Japan, to begin an initiative to upcycle grapes that were harvested but not used for winemaking into craft beer. This year marks the fifth year of the initiative.
The fruit that has been removed from the clusters has a low sugar content and is not suitable for winemaking, but it still has enough sugar to be used in beer. By utilizing this, we are able to regenerate the fruit into a fragrant beer.

■This year, the red wine varieties "Syrah" and "Muscat Bailey A" were used. "Far Yeast Grapevine" is a limited edition product made with Yamanashi grapes, released by "Brewed with YAMANASHI," a project that collaborates with the local community to promote the charm of Yamanashi through beer nationwide. Each year, the beer style changes. This year, following on from last year, the beer uses two types of grapes, "Syrah" and "Muscat Bailey A," which are new varieties of red wine that Yamanashi is experimenting with.
In early August, our staff also visited the vineyards of Chateau Mercian Kamoidera Vineyard in Yamanashi City to thin the bunches. Using approximately 500 kg of purchased thinned fruit, we fermented 3,000 liters of product.

"Far Yeast Grapevine 2025" is an American pale ale that makes the most of the grape's character. It utilizes grapes picked from Chateau Mercian Katsunuma Winery, reviving the rich aroma of picked grapes. This year, a total of 500 kg of red wine varieties, Syrah and Muscat Bailey A, were used.
Inspired by the "maceration" technique used in red wine production, in which grape skins are immersed in fermenting wine, this beer is immersed in Syrah and Muscat Bailey A grape skins during fermentation, bringing out the full flavor and color of the grapes. The resulting beer has an orange-pink appearance reminiscent of rosé wine. The floral, spicy aroma of the grapes harmonizes with the tropical and citrus aromas of the hops. The moderate acidity of the grapes, along with a tannic aftertaste reminiscent of red wine, creates a hybrid flavor of wine and beer.

■Product Details Style: American Pale Ale with Wine Grapes
Alcohol content: 6.0%
IBU: -
Ingredients: Grapes (Koshu, Yamanashi Prefecture), Malt (imported), Sugars, Hops. Hops: Citra, Mosaic Cryo, Krush Cryo, Idaho7 Dynaboost, Nelson Sauvin.
Product: Happoshu (malt content: 25% to 50%)
Storage method: Cool, dark place (refrigeration recommended)
Place of Origin: Far Yeast Brewing (Kosuge Village, Kitatsuru District, Yamanashi Prefecture)

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