Bryan Baird’s Newsletter

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Baird Beer & Taproom Events Bulletin 2007 #14
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Topic: Baird Beer Seasonal Releases – Rainy Season Black Ale & Protruding Nail Citrus Porter

Dear Taproom Friend & Baird Beer Enthusiast:

The rainy season is upon us. Rather than be glum about it, we have decided to celebrate it with the release of two brand new seasonal brews: Rainy Season Black Ale and Protruding Nail Citrus Porter. We promise that both of these magnificent dark ales will, in a pints time, wash away all of your rainy season blues!

(1) Rainy Season Black Ale (ABV: 6.8%): Like a fearsome storm cloud, Rainy Season Black Ale will unleash a torrential downpour of hoppiness (80 IBUs of American Simcoe, Centennial and Amarillo) on your unsuspecting palate. A symphony orchestra of hop smells play on the nose; a huge amalgam of fruity and spicy hop flavors reign in the mouth; a sticky, resinous cascade of hop bitterness follows in what seems like a never-ending finish (and who would possibly want to bring this fun to an end?). Underlying it all rests 17 degrees plato of muscular malt flavor (Maris Otter, Wheat, Caramel Wheat, Caramel, Chocolate and Roast Barley). A burnt, molasses-like character stems from ample additions of Japanese black sugar. The rainy season never tasted so good!

(2) Protruding Nail Citrus Porter (ABV: 5.4%): In Japan, as in so many places, it has been tradition that “the nail that sticks up gets hammered down.” Well, we like protruding nails at Baird Beer. We think they represent iconoclasm and irreverence and innovative spirit — all fundamental to the generation of creative new things. Protruding Nail Citrus Porter is nothing if not creative and new. It is a Robust Porter in spirit, a heavily wheated (Pale Wheat, Caramel Wheat, Chocolate Wheat) dark ale in body, and a magnificently fruity-citrusy (additions of freshly cut Summer Mikan peels and freshly squeezed Summer Mikan juice) beer in countenance.

Dark chocolate-brown in color, with a distinct low-pH derived turbidity from the citrus additions, Protruding Nail Citrus Porter sports a creamy tan head. The aroma is citrus, but one of a peppery, spicy, even minty character. The flavor is like a citrus carnival that has come to inhabit your mouth for a gloriously fun and entertaining performance. This is a protruding nail that simply will not be hammered down! We promise to brew it annually until someone hammers us down.

Both beers will be served on draught at the Fishmarket Taproom beginning Wednesday, June 20. Rainy Season Black Ale is a draught-only beer that will also be available in very limited quantities at select Baird Beer-retailing pubs and restaurants throughout Japan. Protruding Nail Citrus Porter will be available both in draught and bottle, though each in extremely limited quantities, at Baird Beer retailers in Japan.

Notice: Please mark your calendars for the three-day weekend of July 14-16. We will be celebrating the Fishmarket Taproom’s 7th year anniversary during this time and we will be hosting special beer, food and musical events on each day. The highlight of the weekend will be our Fruit & Beer Festival on Monday, July 16. A detailed announcement will be forthcoming shortly.

Cheers!
Bryan Baird

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11 thoughts on “Bryan Baird’s Newsletter”

  1. Hi Robert-Gilles,

    I’m looking forward to that Protruding Nail Citrus Porter. I might have to sneak down to the Taproom for a quick one on the weekend.

    Cheers
    Scott

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  2. Hello hello!

    Ah so you’re of French decent! If you go back home some day and your mother has time to cook for you, I would love to see pictures of this left over stir-fried string beans!

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    Yak jerky?! That’s a first! I’m interested in trying. And you’re a genius! I will put some pieces of beef jerky on my salad and try it out. I never thought about that!

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    Yeah I checked out your friend, Timothy’s urbansake website! Yeah it is a small world! I think it’s because there’s only one concentrated Japanese neighborhood in nyc! Which I hope will change one day, but it’s slowly growing.

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    And your wife is amazing! Edamame is usually 100% boiled here. Alright, I’ll try that edamame tip you gave me. I hope I won’t burn it!

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    And wow, I’m impressed that you know how to make a mean french fry! If you get the chance, you should totally do it!

    First thing when I do when I ever travel to france is to have their french fry there. It’s probably too good to put into words.

    Thanks!

    -Tiffany

    Like

  3. Oh thanks for linking my site to yours! I’ll do that on my page as well!

    I think the difference between Chinese and Japanese soft/silky tofu is really the amount of moisture, and of course the approaches on making it. The Japanese I believe use seawater, whereas the Chinese doesn’t. That’s why there’s such a hugge difference with Japanese and Chinese tofu. It’s that much softer! If you search Tofu Flower on google or any search engine, you’ll see that as a dessert, it comes with this sweet syrup with a subtle taste of ginger! Mm…but I love japanese tofu better because it has such a pure silky taste. It’s completely indescribable, but I’m sure you can because you’re such an amazing writer!

    And I love your friend’s blogs! It’ll definitely be a fantastic read when I have time to read when I’m free! Awesome! It’s hard to come by good food blogs these days!

    Plus I’ve never had a good beer before! The Rainy Season Black Ale sounds pretty good! I wonder where I can get this in New York, I probably can’t.

    Anyways thanks for reading again!

    Like

  4. Dear Tiffany!
    greetings!
    I have linked your blog to mines!
    Tofu dessert in China is made from almonds, isn’t it? The Japanese one makes use of beans, right?
    Actually I think there might be more good places in New York thn you might think! Check the blogs written by my friends!
    Cheers,
    Robert-Gilles

    Like

  5. Hi Robert-Gilles!

    First off, thank for visiting my site! I am totally in love with Japanese food, but I think it’s always better on the west coast of the United States because there are several Japanese towns there. Of course, it is greatest in Japan!!

    However in New York, there are are a lot of high scale and great Japanese restaurants here as well. Oh gosh, there’s a dessert place called Kyotofu and it’s so so so good! http://finechina.wordpress.com/2007/03/16/kyotofu/
    Who knew you could make a dessert restaurant using tofu as the main ingredient? In the Chinese culture, there is a tofu dessert as well, but it’s not nearly as fresh and sensational as the Japanese version. Oh so good! I’m dying to go to Japan to taste some!

    I really love your site! I’ve bookmarked it! Keep up the excellent work!

    Take care!

    -Tiffany

    Like

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