Bryan Baird’s Newsletter (2010/12/28)

Baird Beer & Taproom Events Bulletin

Taproom Countdown Festivities; Hatsujozo 2011 Debut; Baird Beer 10-year Debut Commemoration Party

Dear Taproom Friend & Baird Beer Enthusiast:

We will be ushering out 2010 and drinking in 2011, per our normal custom, with New Year’s Eve Countdown festivities at all two of our Taproom pubs: Numazu Fishmarket Taproom and Nakameguro Taproom (the Harajuku Taproom will be closed on New Year’s Eve). Event details follow:

Taproom New Year’s Eve Countdown Festivities:

Numazu Fishmarket Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

All-You-Can-Eat Mexican-Cajun Spicy Fusion Buffet @ 1,500 yen per person (5:00 – 10:30 pm)
Great beer, music and camaraderie
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required

Nakameguro Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

Sumptious All-You-Can-Eat Buffet @ 1,500 yen per person
Baird Beer: Numazu prices all night (700 yen pints and 500 yen half-pints)
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required
New Baird Beer Seasonal Release:
Hatsujozo 2011 Imperial Pale Lager (ABV 7.3%):

At Baird Beer we mark the transition to each new year with the release of a special “First-Brewed” commemorative beer in celebration of the fresh possibilities represented by the turning of the calendar. Hatsujozo 2011 is what you might consider an Imperial Pale Lager. Brewed with a similar grist to our Suruga Bay Imperial IPA, Hatsujozo 2011 is different in that it is fermented with our Numazu Lager yeast. Also different is the hop regime, which is packed with European aroma varieties including Saaz, Tettnanger, Tradition and Hersbrucker. The result is a gloriously hoppy and strong pale lager which enjoys a perfectly balanced complexity of flavor.

Hatsujozo 2011 will be tapped at our Taproom pubs and at other fine Baird Beer retailing pubs at precisely 12:00 am, January 1. It also be be available in bottles (633 ml) early in the New Year at fine liquor shops throughout Japan. Consumer purchases and deliveries direct from the brewery (via our online E-Shop) will begin on Tuesday, January 4.

Baird Beer 10-Year Debut Commemoration Party:

As many of you know, Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business in July 2000, without having Baird Beer on tap. The reason we were not pouring Baird Beer is that our brewing license had yet to be granted. Instead, I was serving Hoegaarden White and Guinness on tap and offering an array of bottled American and Belgian craft beers while Sayuri was cooking up her unique lineup of beer-inspired food dishes. Our brewing license was granted finally in December, 2000, paving the way for the debut of Baird Beer at the Numazu pub on the first day of business, January 2001. The first two beers which we served, pulling them as Real Ale from our British handpumps, were Fisherman’s Wheat Ale and Kurofune Porter. Well, we plan to commemorate the 10-year anniversary of that debut on January 2 & 3 (Sunday & Monday) with a festive celebration at our Numazu Fishmarket Taproom. Event details follow.

Baird Beer 10-year Debut Commemoration Party @ Fishmarket Taproom (Jan. 2-3, noon-close):

The original recipes of Fisherman’s Wheat Ale and Kurofune Porter have been excavated from the files and brewed and will be tapped on our handpumps at noon-sharp, January 2.
A special commemorative ale, creatively called Ten (which is a sort of Imperial Red Ale), also will be tapped and pulled from our third handpump.
We have matured a small portion of Berry Big 10-Year Brown Ale for six months in a virgin Japanese oak cask which we will tap on January 2 and pour gravity-style from the bar counter.
Sayuri will be in the kitchen recreating a host of her inaugural dishes, including Sayuri’s Original Nikumaki and Tako Marinate. Big brother Michiru also will be contributing a fun lineup of delicious New Year-style small dishes. Food prices will range from 300 to 800 yen.
Brewery Tours each day at 3:30 pm.
I will be there pulling taps and trying my best to look as youthful as if it actually were 10 years ago.
Reservations NOT required; New Year joy and enthusiasm required.
Taproom O-Shogatsu Business Hours:
The Numazu Fishmarket Taproom will be closed on Saturday, January 1 and then again on Tuesday and Wednesday, January 4-5. Normal business hours will resume on Thursday, January 6.
The Nakameguro Taproom will be closed January 1 – 3, re-opening with new business hours in the New Year on Tuesday, January 4. The new business hours are: Mon-Fri (5:00 pm to Midnight); Sat-Sun & National Holidays (Noon to Midnight).
The Harajuku Taproom will be open from noon until Takeshita Dori is empty and lonely from Saturday, January 1 through Tuesday, January 4 (normal business hours resume on Wednesday, January 5). If you are planning a trip to nearby Meiji Jingu or Togo Jinja, stop in and warm up with a pint, a skewer and some friendly service.
Happy New Year!


Bryan Baird

Baird Brewing Company
Numazu, Japan

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


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