Tag: News_English

Far Yeast Brewing launches a limited release, “Traverse”, a collaboration beer with West Coast Brewing in Shizuoka. Traverse will be available on the FYB online store starting at 18:00 on Wednesday, October 28th. https://faryeast.stores.jp/ 

To make Traverse, the Off Trail team joined forces with the hop heads over at West Coast Brewing in Shizuoka to produce the best of both worlds: a dry-hopped barrel-aged sour beer! Last July, the WCB brewers came to our brewery in Yamanashi to select the barrels and hops that would go into this blend. Traverse’s Tangerine, White Grape, and Tropical Fruit aromas combine with the gentle sourness, bretty funk, and oak aged goodness of the base beer to take you on a flavor journey across the world.

We named this beer in honor of the long distances the ingredients had to travel to Japan from the far corners of the globe: Hops from New Zealand, Malt from Belgium and Germany, Yeast from the United States, Barrels from France. 

750ml bottles are available on the FYB online store beginning at 18:00 on Wednesday, October 28th. Kegs and 330ml bottles will ship out starting on Thursday, November 12th.

In the spirit of collaboration, we also made a beer over in Shizuoka at the WCB facility: “Yeast meets West”. This pilsner style beer uses cedar from Kosuge village, home of the Far Yeast Brewing Genryu Brewery. “Yeast meets West” will be available on the WCB official EC site (https://wcbshizuoka.stores.jp/) and various bottle shops and beer bars as of Thursday, October 22nd.  

 

【Product information】

Name：Traverse

Release date：November 12th(Thu)

EC site open ：October 28th(Wed) 18:00

Price：Open Price

Ingredients : Malted Barley made in Germany, Wheat Malt, Hops, Sugar, Passion Fruit

ABV：5.6%

Style：Dry Hopped Barrel Aged Sour Ale

Brewery：Far Yeast Brewing Genryu Brewery 

Format：750ml Bottle, 330ml Bottle, 10L SUS keg

 

Far Yeast Brewing Co. (Head office: Shibuya Ward, Tokyo; President: Shiro Yamada), a craft beer maker that spreads distinctive Japanese beers to the world, will relocate its directly managed pub from its previous location in Shibuya 2-chome to Far Yeast Tokyo Brewery & Grill, a new company-owned and operated brewpub in Gotanda. The new restaurant’s Grand Opening is scheduled for Wednesday, October 14th, 2020.

Compared to our former restaurant, Far Yeast Tokyo Craft Beer & Bao*, our new location will have five times the seating capacity and a distinctive and wide variety of food and beverages to choose from, perfect for any occasion.

*Far Yeast Tokyo Craft Beer & Bao” in Shibuya, closed on Sunday, August 23.

Far Yeast Tokyo Craft Beer & Bao, our first directly managed pub, opened in July 2017 in Shibuya and has become known throughout Tokyo as a great place to enjoy our full range of craft beer on tap. Over the last three years we out-grew the 2.5 square meter restaurant location and decided to relocate to accommodate the growing demand for a high quality craft beer and dining experience.

Far Yeast Tokyo Brewery & Grill’s inviting glass-walled spacious location in Gotanda, Tokyo, will seat 105, including 30 seats on the terrace. 

The pub has twenty taps and offers carefully selected craft beers on draft, including the company’s core brands: the KAGUA and Far Yeast series, and Japanese and international guest beers. The menu focuses on grilled dishes such as the herb-grilled Daisen origin chicken and grilled Japanese origin beef. Additionally, the food menu spans more styles to complement the beer including Napoli pizza and charcuterie plates. We also serve the legendary Ozaki beef, which is in constant demand in Japan’s domestic market and overseas.

The Gotanda brewpub also houses a 300L brewery scheduled to begin operations in January 2021. One tenth the size of our head brewery in Yamanashi, Gotanda’s brewery will offer experimental, limited edition beers brewed on-premise and will enable us to fill the needs of restaurants and other customers interested in small-scale customized beers. 

Like our other directly managed restaurants in Atami and Fukuoka, we have adopted the same stringent measures following municipal government guidelines to prevent the spread of coronavirus. We appreciate your willing participation in adhering to these guidelines. 

Our head brewery in Yamanashi is currently preparing a limited edition beer to commemorate the grand opening of Far Yeast Tokyo Brewery & Grill, to first be tapped at the grand opening on Wednesday, October 14. The limited-edition beer uses the new Talus hop, first released for commercial sale this year. It will be a sessionable beer with a gorgeous hop aroma perfect for the first drink of the night. Through brewing, selling beer, and operating directly managed pubs, we will continue to promote the enjoyment of unique craft beer in Tokyo and around the world.

 

【Food menu example】

 

【Restaurant Info】

Name: Far Yeast Tokyo Brewery & Grill

Address: 1-15-6 Nishi-Gotanda, Shinagawa-ku, Tokyo

 

Access : 

3-minute walk from Gotanda Station on the JR Yamanote Line 

5-minute walk from Gotanda Station on the Toei Asakusa Line

3-minute walk from Tokyu-Ikegami Line Osaki-Hirokoji station

 

Open hours: Weekdays 11:30 – 15:00, 17:00 – 23:00

　　　　　    Saturday and Sunday 11:30 – 23:00

　　　　　    Subject to change 

Open all-year-round

Seats:  Maximum 105 seats (75 inside and 30 on the terrace)

　　　  Under the COVID-19 situation, we operate with fewer seats.

 

Instagram：https://www.instagram.com/faryeasttokyo 

 

Starting in September 2020, Far Yeast Brewing Co., Ltd. will relocate its headquarters from Shibuya-ku, Tokyo to its head brewery, Genryu Brewery, in Kosuge Village of Yamanashi Prefecture.

The global impact of COVID-19 has led to a rapid shift in our working style, increasing the need and practice of telecommuting, culminating in our decision to relocate our head office to Kosuge Village. This move enables us to work more closely with the local community and Yamanashi prefecture to increase our contribution to revitalizing efforts in the region.

■Promote teleworking

In response to the spread of the new coronavirus, employees working at the head office in Shibuya Ward, Tokyo, have already been working remotely since April. Our company’s standard practices have been built around sharing information and holding internal meetings online due to our dispersed operations between our brewery in Kosuge and our directly managed restaurants in Atami, Fukuoka, and Shibuya. Therefore, our employees effortlessly overcame the hurdle to transition to a remote work system, resulting in a positive impact on business efficiency. We are convinced that providing our employees with different working style options that reduce the restrictions of time and place is a necessary step to keep our growing company attractive to new talent interested in joining our team.

■Contributing local revitalization 

We are honored to be the first company to move its head office to Kosuge Village in Yamanashi Prefecture. Kosuge Village is located at the headwaters of the Tama River and is blessed with abundant nature and water. We established our head brewery, named Genryu Brewery, in Kosuge Village in 2017. Since then, various initiatives have been undertaken in cooperation with the Kosuge Village Office and local businesses in Kosuge village and Yamanashi Prefecture. In 2017, we collaborated with the Kosuge Village volunteer team to brew a limited edition beer for the Tama Genryu Festival. To revitalize Yamanashi with beer, we launched the “Yamanashi Support Project” in July 2020 with a beer brewed with peaches grown in Yamanashi Prefecture. We will continue to strengthen our ties with the local community and actively work to employ residents and promote immigration. Because of the lifestyle changes caused by the Covid-19 pandemic, there is a growing trend of escaping the city center in search of a nature-rich living environment. Our response to this trend is to provide attractive workplaces for employees and help to revitalize the region.

About Far Yeast Brewing Co., Ltd.

“Democratizing beer” – Developed under the mission to “re-establish the diversity and abundance of true beer culture, which has sadly been hidden by relentless over-commercialisation.” To achieve this goal, we enlist our Japanese flavored beer brand “Kagua,” Tokyo themed brand “Far Yeast,” and Innovative beer brand “Off Trail” to spread our distinctive beers to the world.

<Contact for this release>

Far Yeast Brewing Company　PR team：Sasaki・Oshiro
Mail：pr@faryeast.co.jp　 TEL：03-6849-2812

Far Yeast Brewing Co. (Head office: Shibuya-ku, Tokyo; Representative Director: Shiro Yamada), a craft beer brewery that brings beer brimming with originality from Japan to the world, has announced the second installment of the “Yamanashi Support Project” to liven up Yamanashi Prefecture with beer: “‘Ume-kin’ Me Crazy!” The beer is brewed with Japanese Ume harvested down the road from Far Yeast’s Genryu Brewery in Kosuge Village, Yamanashi Prefecture. The presale started on Saturday, September 5 at Far Yeast Brewing’s online store.

As COVID-19 continues to lead to event cancelations and a decline in tourism around Yamanashi prefecture, we at Far Yeast Brewing are doing what we can to help revitalize our local agricultural, tourism, and food & beverage industry partners the best way we know how: brewing beer! Our first Yamanashi Support Project, “PEACH HAZE,” a beer using peaches from Yamanashi Prefecture, was a great success. We began taking pre-orders in July, and sold two entire batches before the beer was released.

For the second Yamanashi Support Project we teamed up with local Kosuge plum farm manager, Mr. Hiroki Aoyagi, to make “Ume-kin’ Me Crazy!”

Kosuge Village has seen a number of new people moving to the village in recent years but the average age of village residents, especially farmers, is still increasing. Mr. Hiroki manages the plum farms that are no longer being maintained by the aging farmers and uses the fruit to hold workshops on how to make various food products such as umeboshi, Japanese pickled plums. 

To harvest the ume for this beer, the Genryu Brewery staff went plum picking on a sunny Tuesday morning. Mr. Hiroki kindly shared 200kg of the plums we harvested with us as a beer ingredient. participated in harvesting the plums, and Mr. Aoyagi shared the harvested plums with us as ingredients for beer. The number of plums used for the brewing process was 200kg. This project, notably participated picking plum, was a significant experience for us. As a result, we could make new friendships with the Kosuge village locals.

We fed plums harvested from Kosuge Village into a barrel-aged Belgian yeast brewed wheat-strong ale, and We also blended it with other barrel-aged wheat-strong ales to create a complex sour ale with a refreshing plum aroma. Ume-kin’ Me Crazy! is a release from our third brand, “Off Trail” that focuses on the challenge of creative beer making. Ume-kin’ Me Crazy! is a beer with various characters, including a mellow plum aroma, soft tannins from the barrel aging, and an aroma reminiscent of marzipan, a Middle Eastern pastry made from almonds. Umme-kin’ Me Crazy! is available for pre-sale in 750ml large bottles only at the company’s online store ahead of its nationwide release in mid-September. Due to the limited quantities, the sale will end when the product is sold out. We will continue to use Yamanashi Prefecture ingredients to create a variety of made-in-Yamanashi beers in the future.

Project page :  https://faryeast.com/yamanashi-project2/

【Product】

Name: Ume-kin’ Me Crazy!

Release Date: Mid-September

Price: Open Price

Ingredients: Imported Malted Barley, Plum, Sugar, Hops

ABV: 7.7%.

Style: Barrel Aged Wheat Strong Ale with Fresh Ume

Product Type：Happoshu (malt content more than 50%)

Format: 750ml Bottle, 330ml Bottle, 10L keg

This beer name Ume-kin’ Me Crazy! was as word play, named after “You’re Making Me Crazy!”

 As the name sounds, we hope this beer makes you intoxicated with the seductive aroma and complex flavor of plum.