Seasonal Release — Baird Rauchbock
Dear Taproom Friend & Baird Beer Enthusiast:
Fall is in the air. We have the perfect beer to greet it — Baird Rauchbock.
New Baird Beer Seasonal Releases:
*Baird Rauchbock (6.5%):
Rauchbier is an old German beer style, its origins go back to the 1500s where it was a prominent style in the district of Franconia and the town of Bamberg. ‘Rauch’ means ’smoke’ and this is the signature flavor characteristic of a Rauchbier. The smoked flavor is derived from drying green malt over a beechwood fire. Bock is a strong lager of German origin.
Baird Rauchbock is a strong, malty, velvety smooth take on this old Franconia smoked style. 100 percent of the malt bill comes from Bamberg-based specialty malting company Weyermann (63% of which is beechwood smoked malt). The hopping is extremely light — just enough Halletau Tradition and Czech Saaz to balance the rich malt flavor. Rauchbock was brewed back in December 2012 and has been conditioning in our cellar for the past 8 months. This long maturation has brought the assertive smoke character into perfect balance.
Brewmaster’s tip: Get yourself over to the Bashamichi Taproom, order a plate of the low and slow cherry wood smoked brisket, and enjoy it with a glass of Baird Rauchbock. You will want at that moment for nothing else in life!
Baird Rauchbock is keg only and is available for immediate release. It begins pouring from our Taproom taps tonight (Tuesday, August 27).
We also have an additional early autumn beer treat for our loyal Taproom patrons. Today we are tapping two more in our ongoing lineup of single-hop ales (beers brewed to the exact same recipe and specs save for the use of a different hop variety). The hops featured in this taste comparison are relatively high alpha-acid American varieties Nugget and Millenium. These are very similar hops as Millenium was actually bred from the Nugget. Spicy, herbal, floral — these are all descriptors often associated with these hops. What say you? Can you taste a difference?
Nugget Single-Hop Ale (4.6%) and Millenium Single-Hop Ale (4.6%) are available only on draught and exclusively at Baird Taproom pubs.
RECOMMENDED RELATED WEBSITES
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City