Off Color Very Very Far 4Pk

Off Color Very Very Far 4Pk is a mixed fermentation ale from Chicago's Off Color Brewing, packaged in a 4-pack at 6.0% ABV. This dual-yeast Belgian-style ale earned a Gold Medal at the 2019 Great American Beer Festival, validating its inventive approach to fermentation and flavor layering.

Quick Facts: ABV: 6.0%  |  Origin: Chicago, Illinois  |  Style: Mixed Fermentation Ale  |  Brewery: Off Color Brewing

Production & Heritage

Off Color Brewing operates out of Chicago's Logan Square neighborhood, built on a philosophy of reviving underappreciated beer styles and pushing fermentation boundaries. Very Very Far is brewed with a grain bill of Pils malt, Vienna malt, oat malt, and spelt, then hopped with Nugget, Sterling, and Rakau. What truly distinguishes the beer is its sequential mixed fermentation: the non-traditional wine yeast Torulaspora delbrueckii is introduced first, where it consumes simple sugars and generates an elevated ethyl ester fruit profile, before a traditional Belgian yeast strain completes fermentation. This symbiotic process produces complexity that neither yeast could achieve alone.

Tasting Notes

Aroma: Initial impressions bring ripe apricot and lychee, followed by a subtle layer of currant and honey sweetness. Noble hop spice and a gentle peppercorn phenol character emerge as the beer warms slightly in the glass.

Taste: The palate opens with grape and wine-like qualities directly attributable to the Torulaspora delbrueckii fermentation. Mid-palate shifts toward earthy spice, citrus peel, and a round, full-bodied mouthfeel that avoids the banana-forward ester profile common in many Belgian-style ales. A pleasant pop of sweetness ties the fruit and spice elements together without cloying.

Finish: The finish is medium in length with a distinctly bready quality courtesy of the spelt and oat malt in the grain bill. Lingering notes of honey and mild peppery phenol give the beer a dry, clean conclusion.

How to Drink Very Very Far

Best served at cellar temperature, around 50–55°F, in a tulip glass or Belgian goblet to concentrate its aromatic complexity. A slight chill keeps the body refreshing while allowing the wine-like fruit notes to fully express themselves. Very Very Far drinks exceptionally well on its own but can also serve as a compelling base in a Belgian Shandy, where its fruit-forward profile pairs naturally with lemon and sparkling water. It works beautifully in a Bière Royale — a riff on a Kir Royale, topped with a splash of crème de cassis to amplify the currant notes. A Michelada variation using Very Very Far in place of a standard lager brings unexpected spice and body to the classic format.

Best For

• Introducing craft beer drinkers to mixed fermentation styles
• Pairing with a charcuterie or cheese board at a dinner gathering
• Gifting to a Belgian beer enthusiast looking for American-made alternatives
• Warm-weather sessions where complexity and drinkability both matter

Frequently Asked Questions

What does Very Very Far taste like? Very Very Far leads with grape and wine-like flavors before transitioning to earthy spice, citrus, and a bready finish. The dual-yeast fermentation creates a layered fruit profile of apricot, lychee, and currant without heavy banana esters.

How does Very Very Far compare to a traditional Belgian farmhouse ale? Where classic farmhouse ales rely on a single Saccharomyces strain and tend toward dry, peppery profiles, Very Very Far introduces wine yeast first, producing a rounder body and a more pronounced fruity ester character. The result is fuller and more wine-like than a typical saison while maintaining a similar 6.0% ABV drinkability.

Is Very Very Far good for sipping on its own? Absolutely — its layered fruit, spice, and bready malt complexity make it well-suited for slow, attentive drinking at cellar temperature. The 6.0% ABV also keeps it sessionable enough for multiple pours.

Where is Very Very Far made? Very Very Far is brewed by Off Color Brewing in the Logan Square neighborhood of Chicago, Illinois. Off Color focuses on historical, unusual, and underrepresented beer styles.

What foods pair well with Very Very Far? Aged Gouda or Gruyère complement the beer's bready malt and honey sweetness. Charcuterie with dry-cured salami works well against its peppery phenol notes. Roasted chicken with herbs echoes the earthy spice character. Stone fruit desserts like apricot tart mirror the beer's ester-driven fruit profile. Mussels in white wine sauce harmonize with the wine-like fermentation qualities.

What sizes does Very Very Far come in? Very Very Far is available in a 4-pack format, which is the standard retail packaging for this expression.

Is Very Very Far worth the price? Very Very Far positions as a premium craft ale within the mixed fermentation category, and its GABF Gold Medal recognition supports its standing among the best in style. The specialized dual-yeast fermentation process and multi-grain bill place it above everyday Belgian-style ales in both complexity and production cost.

Why Very Very Far?

The sequential use of Torulaspora delbrueckii wine yeast before a traditional Belgian strain is a production technique rarely seen in American craft brewing, and it produces a flavor profile that genuinely differs from single-yeast Belgian ales. The 2019 GABF Gold Medal confirms that this approach delivers at a competitive level, not just as a novelty. A grain bill incorporating oat malt and spelt adds textural dimension — round body, bready finish — that supports the elevated fruit esters rather than competing with them. Very Very Far earns its place as one of the more thoughtful and distinctive mixed fermentation ales available from an American brewery.