Bryan Baird’s Newsletter (2010/09/02)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

First Ever Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Beer, as you know, is our passion. We enjoy drinking it everyday and in some quantity. Our aim is pleasure from flavor enjoyment, though, not inebriation. To this end, we are great fans of flavorful beers that sport a moderate to low alcohol content. Today we are releasing two first time seasonal brews that pack powerful flavor without undo alcohol strength.

New Seasonal Beer Releases:
Eastern Wind Session Ale (ABV 4.8%): Session Ales are moderate to low alcohol content beers that enjoy full flavor and are meant for imbibing the duration of the social session. Eastern Wind is brewed with a variety of wheat malts, rye malt and floor-malted barley. It delivers moderate hop bitterness but tons of hop flavor and aroma from generous late hopping with equal portions of three aromatic varieties (Tettnanger, Santiam, Saaz). It then is fermented with a Belgian yeast strain which lends a wonderfully tart and fruity character. Eastern Wind Session Ale is available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan. Consumers can purchase direct from the brewery through our online E-Shop.
NZ Cascade Single Hop Ale (ABV 5.0%): We love to experiment with different hop varieties. In this single-hopped version of an English-style Pale Ale, we employ the New Zealand varietal version of a classic American hop — Cascade. While the aromatics tend to be somewhat restrained, the bitterness is firm and clean and the hop flavor has great depth in its piquant fruitiness. NZ Cascade Single Hop Ale is available only on draught and exclusively at our own Taproom pubs.
If you are planning a session drinking outing to one of our Taprooms soon, you also will find one additional beer gem: Hop Burst Brown Porter. We are serving the lowish gravity English-style Brown Porter as Real Ale on hand pump. Generally, Brown Porters tend to be low in hop character but this is not so with Hop Burst, which enjoys terrific hop flavor and aroma with restrained bitterness. “Hop bursting” is our practice of making only late flavor and aroma hop additions and forgoing early bittering additions. Come in for a pint and see for yourself what that tastes like.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
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: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Erecting the Kakashi/Scarecrow at Ryunan Primary School Rice Paddy

Ryunan Primary School has been organizing a traditional Festival for the last 40 years: Scarecrow Erecting!

This Festival takes place on the first morning of the second semester of the scholar year.
As I had been invite to attend (I coach cricket there, too) I found myself meeting the kids at 10:40 a.m. in blinding heat!

<

The school was founded 46 years and is still a large one by Shizuoka City standards in spite of the declining population.

I told you it was really hot (33 degrees celsius) and the teachers (and I) were wearing bandanas! As for the kids caps are compulsory!

But some kids managed to forget them, which shows that Japanese society is not that much different! LOL

For once I was allowed to take pictures of the kids as this was a public event, and the kids loved the attention (all those V signs!)!

The kids were divided into 21 groups of 5th graders looking after 2nd graders.

The kids who had forgotten their caps were already having second thoughts!

The school rice paddy is located behind the school at a distance and across a wide street.

It is a large rice paddy, by scholl paddies standards, and thekids could walk across it thanks to elevated narrow paths.

That “kakashi/scarecrow” is about to get a sun-tan (or sunstroke!)!

The kids plant their own rice in May.
Until two years ago they used Asahi no Yume/朝日の夢/Morning Sun Dream variety. But they have switcged to Hi no Hikari/ヒノヒカリ/Day’s Sunshine.

I must say were very disciplined and were waiting for their turn to bring their kakashi into the rice paddies with a smile!

Each group went to a preordained spot and waited for their teachers to give a hand (and a hammer) to ercet their charges.

Some kakashi wer cute!
Incidentally, the teacher is not a scarecrow!

This one might scare the crows (loads of them here!) but not the kids!

I’m afraid this one will be eaten by the birds!

Now, what are those red eggs?
The teachers explained that they use only a minimum of fertilizer and pesticide so as not to interfere with the ecology.

-“The eggs of a jumbo Ta Mushi!” as repied one of the kids, taking one of them out to admire…
Big slug!
Actually the paddy is full of life, and the kids have no qualms chasing them!

Smiles everywhere!

The kakashi will stay there for people to admire and birds to avoid until October when the kids will harvest the rice and cook it themselves for school lunch!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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