Far Yeast Brewing launches upcycled beer and gin using surplus grapes

Far Yeast Brewing, in collaboration with Chateau Mercian's Katsunuma Winery, has launched the ‘Far Yeast Grapevine 2026’ craft beer and a new ‘Azeotrope Grapevine GIN’. This initiative is part of a long-standing project to support the Yamanashi region by upcycling surplus grapes from the thinning process that are unsuitable for wine production.

The 2026 beer uses 500kg of red wine grape varieties, including Syrah, Muscat Bailey A, Tannat, and Pinot Noir. Brewed in a Saison style, the beverage incorporates grape juice and skins to create a profile featuring floral and spicy notes.

Expanding the circular economy model, the company also introduced ‘Azeotrope Grapevine GIN’. This spirit is produced by upcycling leftover grape skins as botanicals and using alcohol extracted from surplus beer produced during the brewing process. The gin is distilled alongside juniper berries, coriander seeds, and angelica root to highlight the grape flavor.