This beer was blended in collaboration with the help of our friends from Off Trail Brewing and is the first time we've enlisted the help of other like minded brewers. Off Trail is the barrel aging program of Far Yeast Brewing, who have been releasing blends for the last 5 years in Japan. Their beers are fantastic and I recommend them to anyone who enjoys these kinds of beers.

The formation of this beer began from sampling over a dozen beers aged in red or white wine barrels from 1-3 years. After whittling down the samples we thought were the best, we created the number of blends and wound that down to a single blend. From there, we decided on an adjunct that would best compliment the already wonderful flavors we concocted from the blend. We landed on dried fig as an addition that would complement the already funky, musty and earthy characteristics in the blend.

First impressions are notes of funk, must and earth reminiscent of soil just after rain. The flavor is also quite earthy, however fruity citrus flavors of orange and lemon make their appearance, finishing with hints of our dried fig addition. This beer is low in carbonation and really showcases the earth and soil flavors that these kinds of blends can create. Please enjoy!

■Fermentation Vessel(s): A blend of used red and white wine barrels
■Time: 24 months in barrel, 3 months bottle conditioning
■Adjuncts: Dry Figs
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage temperature: Under 15C
■Serving Temperature: 4-10C
■Glassware: Tulip
Opening the beer will likely require a bottle opener. Do not disturb the bottle during storage and store upright. Do not agitate the bottle before pouring. There will always be a layer of yeast and bacteria at the bottom of these bottles that should not be poured into the glass and remain in the bottle. Pour gently and slowly tilt the angle of the bottle to prevent the settled microorganisms from entering the glass.