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Two Kagua limited brews, “Blanc Cuvée Dry hopping” and “Rouge Special Edition 2019” will be released at the end of October.

Far Yeast Brewing Co., Ltd. (head office: Shibuya-ku, Tokyo, representative director: Shiro Yamada) will release two limited beers, “Blanc Cuvée Dry hopping” and “Rouge Special Edition 2019,” under the Kagua brand at the end of October.

“KAGUA”, meaning “Waga-Kaoru,” can be translated as Japanese fragrant beer. Kagua uses unique ingredients such as Sansho pepper and Yuzu. The beers are full-bodied with smooth carbonation from secondary fermentation in the bottle. The Kagua lineup has built its reputation as a high-quality, creative beer among beer fans worldwide since its launch.

Blanc Cuvée Dry hopping

“Blanc Cuvée Dry hopping” was brewed with the same base recipe as Kagua Blanc. However, the two beers differ in their fermentation method. While Kagua Blanc is fermented on a Belgian Saison Yeast, Blanc Cuvée Dry hopping was fermented as a mixed culture beer. The different yeast strains working at the same time create a more complex aroma. To complement the results of the mixed culture fermentation, this beer was dry-hopped with three types of hops: Mosaic, Simcoe, and Chinook. “Mosaic” is rich in citrus fruit, passion fruit, berries, and herbal notes culminating in a very complex hop aroma. “Simcoe” is often described as being both fruity and earthy, bringing apricot and citrus notes and pronounced aromas of pine. “Chinook” has aromas of grapefruit, strong and distinctive pine, and spice. The beer finishes dryer on the palate than Kagua Blanc so that the hops’ aroma can stand out to create an enjoyably rich fragrance.

Rouge Special Edition 2019

Rouge Special Edition 2019 is the fourth limited edition brewing product following 2013 Rouge, 2017 Rouge, and 2018 Blanc. This year, we increased the ratio of dark malt to produce deeper shades and more malt flavor than previous editions. This true-to-style Belgian Quadrupel still keeps with the original character of “Waga-Kaoru.”  In addition to the well-matured taste of normal Kagua Rouge, Rouge Special Edition 2019 has been further aged to showcase musky barrel aromas from American oak powder, Sansho pepper, and malt flavor. This high alcohol full-bodied beer pairs perfectly with meat dishes.

We will continue to challenge ourselves to innovate to deliver value to our customers worldwide.

【Product Specs】

Name：Blanc Cuvée Dry hopping

Release Date：Late October 2019

Price：Open Price

Ingredients： Malted Wheat and Barley, Hops, Sugar, Yuzu, Sansho pepper

ABV： 10.0％

Style：Saison (Dry Hopped Wheat Saison)

Product Type：Beer 

Made In：Belgium 

Format：330ml Bottle

 

 

Name：Rouge Special Edition 2019

Release Date：Late October 2019

Price：Open Price

Ingredients： Malted Barley, Hops, Sugar, Yuzu, Sansho pepper, Oak Powder

ABV： 10.0％

Style： Belgian Quadrupel

Product Type：Beer 

Made In：Belgium 

Format：330ml Bottle

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Limited brew Far Yeast Peach Session

We are proud to announce that our special limited brew, Far Yeast Peach Session, will be released on August 8th. This environmentally friendly fruit session ale fits the summer season perfectly!

We used 430kg of locally harvested Peaches, picked the day just before brewing. Although the fruit was deemed “too ugly” for commercial sale, they were still packed with fresh sweet peach flavour. Rather than throw such good fruit to the compost heap, we decided to use them to create a wonderful fruit session ale.

Our brewery team spent five hours painstakingly cleaning and puréeing the fruit to be added to the boil. Please enjoy the photos below to get an idea of the process!

①Washed the peaches in water

②Scrubbed off the peach fuzz:
Before

③Scrubbed off the peach fuzz:
After

④Cut the cleaned peaches one by one

⑤Carefully removed the pits from the flesh

⑥Puréed the fruit using a food processor

These delightful peaches came to us from “Peach Senka Yamashita” (Head office: Yamanashi City, Yamanashi Prefecture, Representative Director: Ichiko Yamashita).
In addition to cultivating fruit, Peach Senka Yamashita runs a well-known cafe, “La Casa Della Pesca,” in Yamanashi City.

We also used their peaches to create other limited brewing products such as “Far Yeast Peach Brut” (released on March 2019).

Peach Senka Yamashita uses organic farming methods to bring out the fruit’s best natural taste spontaneously.

Through collaborations like this one, we will continue to challenge ourselves to create new and interesting products that will delight a wide variety of customers.

【Product info】


Beer name ：Far Yeast Peach Session
Release date ：August 8th
Price ：Open
Ingredients ：Peaches, Malt, Sugar, and Hops.
ABV ：4.5％
IBU ：25
Style ：Session Fruit Ale
Category ：Happo-shu
Brewery ：Far Yeast Brewing Genryu brewery. Kosuge, Yamanashi.
Sizes Available ：15L Keg or 330ml bottle.

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DAIDARABOT turns up!!! New Collaboration beer’s debut.

We teamed up with Gigantic Brewing Company, Oregon USA to create our latest collaboration beer: Far Yeast DAIDARABOT – a 6.7% Juicy-Saison style ale. Gigantic Brewing is an IPA specialist, winner of the Oregon Beer Awards, and famous for their brand designs depicting comical robots.

This new collaboration beer is fermented on the same Saison yeast as Far Yeast Tokyo White and hopped with a good helping of Oregon Crystal hops according to Gigantic Brewing Company’s standards. DAIDARABOT is a made-up word from “Daidarabotchi,” giant supernatural monsters in Japanese mythology, and “Robot” who famously appears in the label art of Gigantic Brewing Company. The bottle label shows Ginormo, Gigantic Brewing Company’s robot, emerging from the mountains surrounding Kosuge Village where Far Yeast Brewery is based. Far Yeast DAIDARBOT fuses art and beer aimed at combining masterfully crafted Saison and American IPA.




We are actively brewing seasonal and limited beers, and we hope that a variety of new beers will bring you joy and fun to your everyday life.


Product name: FAR YEAST DAIDARABOT
Release Date: 13th June 2019
Price: Open Price
Ingredients: barley malt, wheat malt, hop, wheat, oats, sugar
ABV: 6.7%
IBU:15 to 20
Beer Style: Saison
Package : Keg 15L / Bottle 330ml

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Far Yeast Brewing new project “Yakiniku & Craft Beer DEN” opens in Atami, Shizuoka on May 11, 2019

Yakiniku & Craft Beer DEN is the 2nd outlets of our flagship taproom & restaurant in the heart of Atami where you can enjoy our craft beers together with highly selected Wagyu beef barbecue and other dishes conjured up by Chikara Tanaka, our experienced chef.

All regular beers from Kagua series which have been sold worldwide around twenty countries and Far Yeast series beers are permanently on tap. Also, It has some seasonal fruits beers, and excellent guest beers as draft too.

Our restaurant’s concept is serving Far Yeast Brewing craft beers and wagyu beef barbecue.
DEN will be the first restaurant bar with the full range of Far Yeast’ draft beers in Shizuoka Prefecture, and our team will serve you the prime wagyu beef called “Ozaki beer” from Miyazaki prefecture.
You can enjoy the full range of craft beers that go well with our barbecue menu.

【Restaurant information】

Yakiniku & Craft Beer DEN
Address：1F, 1−5 Atami, Chūōchō, Shizuoka, 413-0015 Japan
Access：15 minutes from Atami JR station or 13 minutes from Kinomiya JR station by walk.
Opening hours：
・Mon., Wed.-Fri. 17:00〜23:00
・Sat. 12:00〜15:00/17:00〜23:00
・Sun., Holiday 12:00〜15:00/17:00〜22:00
Facebook：https://www.facebook.com/YakinikuandCraftBeerDen/
Instagram：https://www.instagram.com/atami_den/

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BICYCLE COFFEE IPA 3rd Debut. Collaboration with BICYCLE COFFEE TOKYO.

We are happy to announce the 3rd collaboration brew with 「BICYCLE COFFEE TOKYO」, Eco-Friendly coffee roaster from San Francisco, CA. “Far Yeast BICYCLE COFFEE IPA 2019” will be released on 14th February 2019. This collaboration brew beer is Belgian IPA style beer and brewed with BICYCLE COFFEE TOKYO coffee beans for flavouring.

The first collaboration beer with BCT was brewed with Guatemala and Ethiopia blended beans. Guatemala bean was fruity and we used two different roasted conditions beans together to make it have more complexity. And, Ethiopia beans we had had subtle sweetness which made the beer nicely palatable.

For the second collaboration, we brewed two kinds of beers that used one kind of coffee but different roasting styles and different farm origin. Depending on roasting style we named the beers as “Far Yeast BICYCLE COFFEE IPA Medium Roast” and Far Yeast BICYCLE COFFEE IPA “Dark Roast”.

For the third collaboration beer “BICYCLE COFFEE IPA 2019”, we used special two kinds blended coffee beans. Blending was made of Guatemala beans and Ethiopia beans.
Guatemala beans were mixed with light roasted beans that had fruity and clean flavor and medium roasted beans had stronger body flavor. Ethiopia beans had fruity and strawberry like sweetness. Comparing to the previous 2nd version brewed beer, this 3rd version gives you more refreshing scent of coffee and brings you more earthy flavor.

Every version of BICYCLE COFFEE IPA uses various types of coffee beans from different origin of farms as well as different harvest timings.
Such differences vary the beer’s taste every time and we hope that is what you find as a kind of fun and try it!

Keg and bottle will be available.
First launch will be on 7th February at Far Yeast Tokyo Craft Beer & Bao and BICYCLE COFFEE TOKYO
Domestic wholesale and retail sales starts on February 14, 2019.

We are actively brewing seasonal and limited beers and we hope those variety of new beers will bring joy and fun to everyday’s different scenes.


Product name: Far Yeast BICYCLE COFFEE IPA 2019
Release Date: Thursday 14th Feb 2019
Price: Open Price
Ingredients: barley malt · hop · coffee · sugar
ABV: 6.0%
Beer Style: Coffee IPA
Package : Keg 15L / Bottle 330ml

About BICYCLE COFFEE

It was established in San Francisco Bay Area in 2009.
The company’s business concept is “roasting fine quality coffee grown on a sustainable farm and delivering it by bicycle”. BICYCLE COFFEE autonomously provides top quality and sustainable fair trade coffees to customers by bicycles.
BICYCLE COFFEE TOKYO is a branch and has been since 2013.