Through our adventures with the creation of previous iterations in the GMT+9 series, we’ve always tended to find a winelike quality in the finished version of the beers. Having local wine and local wine producers in Japan (Yamanashi), and having some experience doing similar experiments with California wines, we decided to reach out and procure used grape skins to make a Skin Contact version of our house culture fermented wild ales. We chose a blend of ales aged in red wine casks (31 to 34 months in barrel), timed up local wine grape harvest (October), and gave the beer about 2 full months of skin contact, this version on Japanese Merlot grapes. The resulting elixir has massive Concord grape aromatics. We were under the impression that we would get a nuanced / not pronounced sensory result, but that is far from the reality. There is a kind of kiwi fruit flavor with the Merlot version that matches well with the lower acidity and balances well with the funkiness from our GMT culture.

■Fermentation Vessel(s): A blend of red wine barrels
■Time: 31 to 34 months in barrel, 3 months bottle conditioning
■Adjuncts: Used/Processed Merlot (Japanese) Grapeskins
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage temperature: Under 15C
■Serving Temperature: 4-10C
■Glassware: Wineglass, Tulip, Flute, Snifter

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.