Bryan Baird’s Newsletter (2011/05/06)

Baird Beer & Taproom Events Bulletin

Nakameguro Taproom 3-Year Anniversary; Debut of Saison Sayuri 2011

Dear Taproom Friend & Baird Beer Enthusiast:

The greater Tokyo area has always constituted the primary market for Baird Beer. In fact, even though our brewery and first Taproom business (Fishmarket Taproom) were started and are based in Numazu, Shizuoka, it would be no exaggeration to state that we survived our first decade because of the fan base in Tokyo.

It was three years ago this month that we decided finally to bring our Taproom concept to where the action was: Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 3-year anniversary of our Nakameguro Taproom this Saturday and Sunday, May 7-8.

Upcoming Taproom Events:
*Nakameguro Taproom 3-Year Anniversary Celebration (Sat-Sun, May 7-8, Noon-Close):

This third birthday party promises to be a culinary treat as Ishikawa-san and his kitchen staff are planning a special menu of items featuring ingredients from both Numazu (including fresh fish and freshly picked produce) and the Tohoku region (including sansai tempura and Iwate prefecture shoulder bacon). All of these items, of course, will be expertly paired with various Baird Beer. Beer and cuisine set cards will be available for purchase during the celebration and patrons who turn in completed cards will be eligible for a raffle awarding various fun beer prizes.

As a special beer treat, we will be unveiling in a sneak-preview debut the 2011 batch of Saison Sayuri. It will begin pouring from the Nakameguro taps at noon sharp on Saturday, May 7. The official Japan-wide release of Saison Sayuri will take place on our matron saint’s birthday: Tuesday, May 10.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2011 (ABV 5.6%):

Saison is an idiosyncratic Belgian-style beer of moderate strength that tends to be spicy and highly refreshing. Sayuri, of course, is my wife and partner and matron saint of Baird Beer. Saison Sayuri is my annual birthday tribute to this lovely woman. The 2011 version is brewed with small spice-like additions of the peels and fresh juice of local dekopon citrus fruit and is fermented with our house Belgian yeast strain. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character. The 2010 version, of course, garnered a gold medal in the Belgian- and French-Style Ale category of the prestigious World Beer Cup 2010 competition.

Saison Sayuri will be available both in kegs and bottles (633 ml) beginning Tuesday, May 10.


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

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