Bryan Baird’s Newsletter (2011/02/04)

Baird Beer & Taproom Events Bulletin

2011 Release of Mikan Ale; Upcoming Big Beer Winter Weekend

Dear Taproom Friend & Baird Beer Enthusiast:

I am excited to announce that today marks the 10th annual release of the first fruited ale ever brewed at Baird: Carpenter’s Mikan Ale.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2011 (ABV 6%):

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 during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

This 2011 version of the Carpenter’s Mikan Ale is different in several respects from its 2010 predecessor. For starters, it is a darker hue of orange-red than previous due to the use of Japanese red sugar (akato) instead of sudakito sugar. We also lowered the starting gravity of the wort somewhat to bring the alcohol percentage down to six. We then went back to fermenting with our house Scottish ale yeast rather than using the American ale yeast strain of last year. Finally, we added a bit more mikan juice and peels per unit of wort than we had in the past.

The character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Centennial, Perle, Cascade and New Zealand Cascade).

The Carpenter’s Mikan Ale is available both on draught and in bottles (633 ml) at fine Baird Beer retailers throughout Japan beginning Saturday, February 5. It also can be purchased direct from the brewery via our online E-shop.

Upcoming Taproom Events:
*Big Beer Winter Weekend 2011 at the Nakameguro Taproom (Friday, Feb. 11 – Sunday, Feb. 13):

Each winter we use one of our Taprooms as a venue for a celebration of strong and fortifying beers. We call this celebration Big Beer Winter Weekend. During this long holiday weekend, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. The Nakameguro Taproom will again play host to this year’s Big Beer Winter Weekend which will kick-off at noon on Friday, February 11 (Japan national holiday).

This year, in a addition to a terrific lineup of big Baird Beer and American imported craft beer, we will for the first time be pouring a variety of specially selected strong Japanese craft ales and we anticipate hosting guest appearances by the various Japan brewers. Please keep your eyes on your email inbox as a full Big Beer Winter Weekend menu and schedule will be forthcoming shortly.


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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