Bryan Baird’s Newsletter (2009/4)

The Japan Blog List

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


Baird Beer & Taproom Events Bulletin 2009 #4

Dear Taproom Friend & Baird Beer Enthusiast:

Today marks the 8th annual release of the first fruited ale ever brewed at Baird Beer: The Carpenter’s Mikan Ale.

The Carpenter’s Mikan Ale 2009 (ABV 6.7%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew at different stages of production. The mikans serve to add depth and complexity to an already sumptious ale; their role is to complement, not dominate.

In addition to mikans, the 2009 Carpenter’s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat and two types of Japanese sugar (sudakito and akato). The hopping schedule features cirtrusy Centennial and Cascade varieties including dry-hop additions to the conditioning tank. The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character. The wonderful aromatics of this character waft gorgeously from the billowy white head that forms in the glass. Final transport to beer Nirvana comes courtesy of the tight and spritzy natural carbonation that works to keep you tastebuds fresh and alert.

The Carpenter’s Mikan Ale is now pouring from the taps of both of our Taprooms. It also will be available on draught and in bottle-conditioned form (633 ml bottls) at select Baird Beer retailing pubs, restaurants and liquor stores throughout Japan.

Big Beer Winter Week 2009:

Each winter we use our Taproom as a venue for a week-long celebration of strong and fortifying ales and lagers. We call this celebration Big Beer Winter Week. During this week, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. This year, we will hold this event at each Taproom during successive weeks. Specific dates are listed below:

*Nakameguro Taproom Big Beer Winter Week 2009 (Wednesday, February 11 – Tuesday, February 17)
*Fishmarket Taproom Big Beer Winter Week 2009 (Wednesday, February 18 – Monday, February 23)

Please mark your calendar and plan to join us for some wonderful winter revelry. Specific details regarding big beers to be served will be forthcoming shortly in an upcoming bulletin.

Bryan Baird

Baird Brewing Company
Numazu, Japan

The Japan Blog List

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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s