Bryan Baird’s Newsletter (2011/01/28)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Debut: Winter Wit; Big Beer Winter Weekend at Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

There is one word for this winter: cold! We plan to warm you up, though, with today’s release of a first-time Baird winter seasonal brew: Winter Wit.

New Baird Beer Seasonal Releases:
*Baird Winter Wit (ABV 6%):

The newest everyday toy in our brewery is our Belgian ale yeast (brought in for the fermentation of Single-Take Session Ale). This yeast strain is known for its use in fermenting Belgian-style Wit bier. It ferments with a tart, spicy and only moderately phenolic character. The dead of winter hardly seems the season for a light, crisp and refreshing Wit bier, but we have addressed that problem.

Baird Winter Wit is heartier (14.7 plato), stronger (6% abv), and more gold (less white: 5.8 SRM) than a normal Belgian Wit. The grist is a classic blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, with touches of rye (adding spicy complexity) and caramel malt (for the golden color). The hopping is light and performed with a combination of New Zealand (Motueka) and German (Traditions, Hersbrucker) varieties. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain.

The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy golden hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Glorious!

Baird Winter Wit begins pouring from the taps or our four Taproom pubs today (Friday, January 28). It is draught-only, and will be available at Baird Beer pouring pubs and restaurants throughout Japan beginning Saturday, January 29.

Upcoming Taproom Events:
We will be staging our annual Big Beer Winter Weekend at the Nakameguro Taproom on the three-day holiday weekend of Friday, February 11 – Sunday, February 13. This is the weekend in which we celebrate the storied beer history of strong ales and lagers (’Winter Warmers’ as they are known to some). We will be pouring a bevy of big Baird Beers as well as other strong ales both from abroad and right here at home. Ishikawa-san and the kitchen staff already have the wheels in motion for the offering of what promises to be an amazing menu of speciality dishes designed to pair with the various Big Beers.

Please mark your calendar. A detailed beer list and food menu will be announced shortly.

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
—————————————-

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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