The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Baird Beer & Taproom Events Bulletin 2008 #20

Dear Taproom Friend & Baird Beer Enthusiast:

We brewed our 1000th batch of Baird Beer this year on April 30. Thinking this an important landmark for us, we decided in advance to commemorate the occasion by formulating and brewing a uniquely characterful beer. We also found ourselves reflecting on our journey within the Japan craft brewing industry to batch # 1000. When we started the prevailing wisdom was that it made no economic or business sense to brew on a miniscule scale (our first brewing system was of 30-liter batch size). It generally was thought, too, that an exclusive focus on the brewing of beers with distinct character and strong personality was a mistake. Our dispense of beer at The Taproom at appropriate temperatures (generally 8 – 12 C), rather than at icy-cold industrial levels was often snickered at and provoked numerous comment about our “luke-warm” beer. I could go on.

Our sole mission was and is the delivery to discerning drinkers of a broad variety of beers that shimmer with character and shine with distinction. Fortunately for us, there is in Japan an abundance of sensistive, open-minded and discerning drinkers. It has been sheer joy to brew beer for such a fine group. To those who didn’t get it, and perhaps sitll don’t, we say, good naturedly: Zamamiro! (loosely translated as, “Hey, I told you so!”).

*Batch # 1000 Ale (Zamamiro! Ale) (ABV 7.8%):

The concept here is a strong, golden ale that enjoys a clean, crisp and easy smoothness while still packing a powerful flavor and alcohol punch. The brewing inspiration is very Belgian — we use only base malts and unmalted wheat, we jack up the gravity (to 1.074) with lots of sugar (sudakito), keep the hop BUs at a reasonable level (35), and accentuate aroma by dry-hopping with earthy, herbal hop varieties (Santiam and Glacier). The only thing Belgian we don’t do is ferment with a phenolic-producing Belgian yeast strain (we use our house ale yeast instead). The result, we think, is a beer that combines supreme drinkability with quiet audacity.

Batch # 1000 Ale is now being served on draught at both of our Taprooms as well as at other fine Baird Beer retailing pubs and restaurants throughout Japan. 633 ml bottles also are available for purchase at Baird Beer retailing liquor stores in Japan and via our online estore.

Please note: The Nakameguro Taproom will be closed for business Tuesday, September 16 due to a special event. It will re-open for normal business hours on Wednesday, September 17.

Cheers!

Bryan Baird
Baird Brewing Company
Numazu, Japan
HOMEPAGE