Far Yeast Brewing starts fresh hop brewing for Farm to Brew with Kobayashi Hop Farm
On August 7, Far Yeast Brewing said on Instagram that it had started brewing Far Yeast Farm to Brew with fresh hops picked that morning at Kobayashi Hop Farm in Hokuto City. The seasonal fresh-hop beer is slated for release in early September.
Hop BroToday’s beer topic is Far Yeast Farm to Brew. Far Yeast Brewing just kicked off a brew using same-day fresh hops harvested at Kobayashi Hop Farm in Hokuto.
MugiWait, fresh-picked hops go straight into the brew on the same day? That sounds less like beer and more like a farm sprint!
Hop BroThat speed is the whole point. With same-day brewing, you can keep that vivid, just-picked hop aroma alive much better.
MugiOhhh! But what makes a fresh hop beer different from a regular hoppy beer?
Hop BroIt uses undried hops instead of the usual processed ones, so the volatile hop oils come across softer. Basically, it smells more like freshly crushed herbs than a punch in the face.
MugiHold on, volatile hop oils? Why did this suddenly become science class? So... like falling face-first into a meadow?
Hop BroThat is wildly phrased, but honestly pretty close. This year they’re aiming for a Kolsch-style finish, so it should stay clean and easy-drinking while letting the hop aroma shine.
MugiA Kolsch-style finish already sounds fancy. So does “clean” mean it’s classy even when it’s hoppy?
Hop BroExactly. It should drink smooth without a lot of muddiness, which helps the Hokuto-grown hops stand out. It really fits their Brewed with YAMANASHI approach.
MugiI like that it supports local hops and still sounds delicious. And with an early September release, that’s basically a reward for surviving late summer.
Hop BroIt also carries that local identity from their Kosuge brewery roots, which makes it even better. Thinking about Kobayashi Hop Farm while drinking it might make the aroma hit even harder.
MugiNow I really want to drink it. When it drops, we’re toasting immediately, and I’m absolutely doing the big aroma sniff first.
Fresh-hop season returns from Yamanashi
On August 7, Far Yeast Brewing announced on Instagram that work had begun on Far Yeast Farm to Brew. The beer is made with fresh hops from Kobayashi Hop Farm in Hokuto City, picked in the morning and brewed the same day. The post shows a full team moving quickly from harvest to processing, underscoring how time-sensitive fresh-hop brewing is.
A local project built around Yamanashi hops
Far Yeast Brewing’s source brewery is in Kosuge Village, Yamanashi Prefecture. The company regularly works with local ingredients through limited releases and its Brewed with YAMANASHI program. Farm to Brew fits that approach: it supports Kobayashi Hop Farm while showcasing the character of hops grown in Hokuto City.
This year’s version is being positioned as a Kölsch
The post says to look forward to this year’s Kölsch-style finish. Release is planned for early September. Like previous editions, the beer is designed to highlight the aroma of freshly harvested hops in a clean, highly drinkable profile, making it a seasonal beer to watch as autumn approaches.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday’s beer topic is Far Yeast Farm to Brew. Far Yeast Brewing just kicked off a brew using same-day fresh hops harvested at Kobayashi Hop Farm in Hokuto.
MugiWait, fresh-picked hops go straight into the brew on the same day? That sounds less like beer and more like a farm sprint!
Hop BroThat speed is the whole point. With same-day brewing, you can keep that vivid, just-picked hop aroma alive much better.
MugiOhhh! But what makes a fresh hop beer different from a regular hoppy beer?
Hop BroIt uses undried hops instead of the usual processed ones, so the volatile hop oils come across softer. Basically, it smells more like freshly crushed herbs than a punch in the face.
MugiHold on, volatile hop oils? Why did this suddenly become science class? So... like falling face-first into a meadow?
Hop BroThat is wildly phrased, but honestly pretty close. This year they’re aiming for a Kolsch-style finish, so it should stay clean and easy-drinking while letting the hop aroma shine.
MugiA Kolsch-style finish already sounds fancy. So does “clean” mean it’s classy even when it’s hoppy?
Hop BroExactly. It should drink smooth without a lot of muddiness, which helps the Hokuto-grown hops stand out. It really fits their Brewed with YAMANASHI approach.
MugiI like that it supports local hops and still sounds delicious. And with an early September release, that’s basically a reward for surviving late summer.
Hop BroIt also carries that local identity from their Kosuge brewery roots, which makes it even better. Thinking about Kobayashi Hop Farm while drinking it might make the aroma hit even harder.
MugiNow I really want to drink it. When it drops, we’re toasting immediately, and I’m absolutely doing the big aroma sniff first.
