Far Yeast Brewing Releases Limited Grape Beer and Craft Gin Made with 500kg of Upcycled Grapes
Far Yeast Brewing released two limited products on October 9: Far Yeast Grapevine 2026, a fruited saison made with grapes removed during wine cultivation, and Azeotrope Grapevine Gin, a craft gin made with grape skins and alcohol recovered from beer production. The collaboration with Château Mercian Katsunuma Winery highlights a local approach to upcycling Yamanashi’s wine grapes.
Hop BroA brewery in Yamanashi has rescued grapes for a new Far Yeast release—both beer and gin!
MugiWhat?! I get grapes in beer, but gin too?!
Hop BroThe star is Far Yeast Grapevine 2026, a Fruited Saison made with 500 kg of thinned grapes that would not go into wine.
MugiThinned grapes? What are those? The grapes did not run away from the bunch, right?
Hop BroNo grape escapees! They are removed so the remaining fruit can grow well, and this beer gives overlooked fruit a purpose.
MugiWow, turning something unused into a drink is delicious upcycling!
Hop BroIt uses Syrah plus nine other grape varieties. Juice and skins go into the brew, then it gets Nelson Sauvin dry-hopping late in fermentation.
MugiDry-hopping?! Is that a technique where you put hops in a clothes dryer?!
Hop BroClose, but no! It means adding hops late for aroma. Expect white-wine-like hop notes and a spicy saison finish.
MugiGolden, gently tart, with red-wine-like tannins... it sounds like beer meets wine!
Hop BroAnd Azeotrope Grapevine Gin distills the leftover skins with alcohol recovered from beer loss—a circular craft gin with juniper and herbs.
MugiI want the beer from a can and the gin with soda! Let’s toast to Yamanashi in a glass at a beer bar right now!
Far Yeast Brewing, based in Kosuge Village, Yamanashi, has announced two products created in collaboration with Mercian Viticultur Katsunuma, the grape-growing company associated with Château Mercian Katsunuma Winery. The project, which began in 2021, gives a new purpose to grapes removed during the cultivation process before they can be used for winemaking.
A 500kg grape blend in a fruited saison
Far Yeast Grapevine 2026 uses approximately 500kg of grapes harvested through thinning work at Château Mercian’s Kamoidera Vineyard in August. The batch includes 400kg of Syrah, a red wine variety, plus 100kg comprising nine grape varieties including Muscat Bailey A and Syrah.
Grape juice and skins were added during brewing, while Nelson Sauvin hops were introduced during late fermentation to bring a white-wine-like aromatic character. The beer pours gold and combines floral, spicy grape aromas with the rich, wine-like fragrance of the hops and the peppery character of saison yeast. Moderate acidity and a red-wine-like tannic finish create a hybrid profile between beer and wine. It is a 6.0% ABV Fruited Saison, available in 350ml cans and 15L kegs.
Grape skins and beer loss transformed into gin
Azeotrope Grapevine Gin reuses the grape skins left after brewing Far Yeast Grapevine 2026 as botanicals. Its base spirit is recovered alcohol extracted from beer production waste. The spirit is distilled with juniper berries, coriander seeds and angelica root, retaining a subtle malt note while bringing out soft grape flavors alongside citrus, herbal and warm spicy tones.
Far Yeast Brewing has developed limited beers through its “Brewed with YAMANASHI” initiative, using local agricultural products to communicate the character of the region. These new releases extend that approach beyond beer, showing how grape materials and beer-derived alcohol can be carried into another form. Both products went on sale October 9, with shipments to the official online store, retailers, restaurants and beer bars beginning October 13.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroA brewery in Yamanashi has rescued grapes for a new Far Yeast release—both beer and gin!
MugiWhat?! I get grapes in beer, but gin too?!
Hop BroThe star is Far Yeast Grapevine 2026, a Fruited Saison made with 500 kg of thinned grapes that would not go into wine.
MugiThinned grapes? What are those? The grapes did not run away from the bunch, right?
Hop BroNo grape escapees! They are removed so the remaining fruit can grow well, and this beer gives overlooked fruit a purpose.
MugiWow, turning something unused into a drink is delicious upcycling!
Hop BroIt uses Syrah plus nine other grape varieties. Juice and skins go into the brew, then it gets Nelson Sauvin dry-hopping late in fermentation.
MugiDry-hopping?! Is that a technique where you put hops in a clothes dryer?!
Hop BroClose, but no! It means adding hops late for aroma. Expect white-wine-like hop notes and a spicy saison finish.
MugiGolden, gently tart, with red-wine-like tannins... it sounds like beer meets wine!
Hop BroAnd Azeotrope Grapevine Gin distills the leftover skins with alcohol recovered from beer loss—a circular craft gin with juniper and herbs.
MugiI want the beer from a can and the gin with soda! Let’s toast to Yamanashi in a glass at a beer bar right now!
