Bryan Baird’s Newsletter (2011/07/21)

Baird Beer & Taproom Events Bulletin
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New Summer Seasonal Releases: Hop Havoc & Japan Tale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all those who joined us in Numazu over the holiday weekend for our Fishmarket Taproom 11-year anniversary celebration. It was a terrific party. The Hop Havoc Anniversary Ale was a particular hit and we thus are pleased to announce its release to the broader public today. In addition, we have another special release treat today — the return of our ume-laden Japan Tale Ale.

New Baird Beer Seasonal Releases:
*Hop Havoc Anniversary Ale (ABV 6.2%):

This hop-monster ale was brewed to commemorate the 11-year birthday of our first Taproom: Numazu Fishmarket Taproom. It was conceived in what I call a ‘Greenflash’ moment — Greenflash, of course, being the San Diego craft brewery renowned for its massively hoppy beers.

Hop Havoc Anniversary Ale enjoys a malt base similar to what one might find in a strong pale ale (e.g. 13.9 P made up of Maris Otter and Carahell), but the hopping is what one would see in a double IPA (e.g. 90 IBUs and double dry-hopping with Columbus, Citraand Cascade varieties). The hallmarks of Baird Beer, though, abound everywhere, from the unfiltered hop haze to the soft and natural carbonation to the powerful yet balanced and un-heavy flavor profile.

Hop Havoc is available in limited quantities in both keg- and bottle-conditioned form. Order fast.

*Japan Tale Ale 2011 (ABV 6.2%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2011 is now pouring from the taps of each of our Baird Beer Taprooms and will be available both on draught and in 633 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

Upcoming Taproom Events:

Please mark your calendar for Friday, July 29. On this day, we plan to unveil, at long last and at all four of our Taprooms, the Tohoku earthquake and tsunami relief collaboration beer brewed in San Diego by Stone Brewing, Ishii Brewing and Baird Brewing. The beer is called Japanese Green Tea IPA and by all accounts in the U.S., where it already has debuted, it is a real treat. 100 percent of the sales revenue generated by this beer at all or our Taproom pubs will be donated to charities dealing with Tohoku disaster relief.

More beer, event and charity designation details will be upcoming in the next bulletin.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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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Shizuoka Sake tasting: Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji

When looking for unusual brews you do have to keep your eyes wide open!
To think that Doi Brewery in Kakegawa City put out only 100 bottles of this particular sake by I consider myself lucky to have noticed it in the small supermarket inside the JR Station of the same city!

You do also have to keep your eyes open (that is, if you can read Japanese!) for the comments written on various parts of the bottle:
“霞か雲かにごり酒/kasumi ka kumo ka nigori sake” meaning, “A haze or a cloud? A troubled (like in troubled waters) sake”.
Nothing negative about it as the Japanese call “nigori/impure-troubled” a sake which was not separated from the white lees.
In this case they left just enough of the white lees to create a “haze”!

The name alone of this brew certainly makes for a long sory!

Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji
Doi Brewery: name of the Brewery located in Kakegawa City
Hana no Ka: The Flower Perfume, name of a special series of sake
Junmai Ginjo: the level of the sake. Junmai also denotes the fact that no pure alcohol was added
Genshu: unaltered sake to which no pure water has been added
Nama: unpasteurized
Nigori: in this cas more or less unfiltered
Homare Fuji: name of the rice. Homare Fuji rice is exclusively grown inside Shizuoka Prefecture

Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji/土井酒造・花の香純米吟醸原酒生にごり誉富士

Rice: Homare Fuji
Rice milled down to 55%
Alcohol: 17 degrees
Yeast: Shizuoka Yeast
Limited to 100 bottles
Bottled in March 2011

Clarity: Very clear if unshaken. Smoky if shaken (white lees)
-Color: Transparent if unshaken, whitish, cloudy if shaken
Aroma: Strong fruity alcohol. Banana, custard
Body: Fluid
Taste: Not as strong as expected. Pleasant and easy to drink.
Fruity, almost liquorish. White lees do not influence taste as much as expected.
Fruity: oranges, banana, hints of coffee beans and dark chocolate.
Varies little with food.
Disappears quickly and pleasantly with oranges, lemon, and notes of almonds.
Great balance between acidity and slight sweetness.

Overall: For all the fact it is a nigori, it revealed itself as softer and more pleasant than expected.
The higher alcohol is barely noticeable.
Marries so well with any food, especially heavy izakaya fare.
If chilled could be drunk as a dessert wine or liqueur!
A discovery!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

Today’s Lunch Box/Bento (’11/40): Maabou Nasu Bento!

The rain has not stopped, neither the wind…
Actually the typhoon is really upon us today…
I had to walk all the way to the office today…
Well, I suppose this is good for my health!

Today the Missus made “maabou nasu”!
Usually the word “maabou” is associated with “maaboudoufu/麻婆豆腐, a dish prepared with tofu.
Check “Maboudoufu/Mapo doufu/麻婆豆腐” for better understanding!
“Nasu/茄子” means “eggplant/aubergine”. It replaces the tofu!

The Missus first fried some minced pork in oil and spices.
Incidentally, I wasn’t allowed inside the kitchen. Hence the link above to check the recipe.
She then fried cubed eggplant/aubergine and green pepper in a hot sauce of her own making before adding the minced meat and stir-fry the whole before pouring it over steamed rice and sprinkle it with sesame seeds.

The side dish included three different potatoes of three different colours from her family’s garden!
She included her specialty, a half-boiled egg sprinkle with black sesame seeds, home-pickled cucumbers with wakame seaweed, lettuce and Ameera Rubbins Pearl Tomatoes.

For a better view of the salad made with white, pink and violet potatoes (not sweet potatoes!)!

Looking forward to more of the same potatoes! LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Shizuoka Sake Tasting: Negami Brewery-Tokubetsu Junmai Nama

Negami Brewery has the particularity of being the highest located brewery in Shizuoka Prefecture.
Some time ago they had to move from their original place near Gotemba Station to a spot 550 meters high on the slopes of Mount Fuji to dig a well into Mount Fuji to use its Water!

Negami Brewery also has this particularity to produce only junmai style sake, that is, no pure alcohol is ever added!
This brew is a nama, meaning it wasn’t sterilized!

Negami Brewery-Tokubetsu Junmai Nama

Rice: Yamanishiki 100%
Rice milled down to 60%
Alcohol: 15 degrees
Water: Mount Fuji water
Bottled in June 2011

Clarity: very clear
Colour: Very faint golden hue
Aroma: discreet. Sweetish. Fruity: banana
Body: Fluid
Taste: Junmai petillant attack backed by pleasant alcohol
Complex and fleeting. Fruity.
Disappears fairly quickly.
Dry, reminiscent of of a dry white wine.
Pineapple, faint almonds.
Liquorish comeback with second sip. Oranges and pears coming later.
Turns soft with food. Very feminine.

Overall: A very soft approach to sake.
Can be appreciated in many ways but is best at room temperature.
Ladies will love it!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

Today’s Lunch Box/Bento (’11/39): Typhoon No 6 Bento!

We are just being battered by a monster Typhoon (40 m/s!). They just called them numbers in Japan, and I couldn’t agree more…
Anyway the Missus, having not been able to go shopping nonetheless managed with was “left” in the fridge!

She had marinated plenty of mushrooms the previous morning and found some frozen duck confit!

having steamed the rice, she mixed it with plenty of marinated mushrooms.
As for the mushrooms she mainly used Japanese shimeji and eringe she had first fried in olive oil before adding spices, vinegar and what else and let it marinate inside the fridge.

She then fried the duck confit until crispy, let it cool and finally shredded it before adding it to the rice with some French pickles.

As for the side dish, although she said she had nothing left, she came up with her specialty, carrot tagliatelle salad with walnuts and Ameera Rubbins Pearl tomatoes, boiled black beans, green peppers fried in oil, ponzu and soy sauce. She completed the whole with yellow kiwi fruit for dessert!

I don’t mind having another typhoon! LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

French Gastronomy: Shizuoka Agricultural Products at Pissenlit (July 2011)

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

In spite of the flaming heat and the present typhoon restaurants in Shizuoka are still endeavoring to use and serve as many local products as possible to the point of sheer extravagance!
Last night we braved the rain to pay a belated visit to one of our favorite French restaurants, namely Pissenlit!
I don’t really need to introduce this celebrated establishment again so I’ll skip the niceties and comment on what we savored away from the rain!

Don’t forget to have a good look at the blackboard for the specialties of the day before ordering!
If you don’t read Japanese, don’t worry! French gastronomy vocabulary is the same all over the World!

The amuse-bouches were local vegetable pound cake and gougere (cheese puff)!

The first d’oeuvres were a hot terrine of organic potatoes (Shizen No Chikara Farm in Shizuoka City) and aji/鯵/Horse Mackerel from the harbor of Yui, Shimizu Ku, Shizuoka City!
The tomatoes and onion confit are also organic!

For a better view!

The second hors d’oeuvres stretched over two continents:
Pan-fried foie gras in Madeira sauce on a galette of Kankan Musume corn grown by Mr. Ichikawa in Iwata City!

The third hors d’oeuvres also stretched over two continents:
6 kinds of organic potatoes grown by Hirokawa in Mishima City with cheese in Scarmozza style!

Talking of potatoes I should have mentioned 3 continents!

The fish dish was pan-fried kinmedai/金目鯛/Seabream from Sagara harbor in Omaezaki City with organic vegetables by Mr. Hirokawa in Mishima City! But the mushroom comes from Hasegawa Farm in Fuji City!

Kinmedai is one of the most popular fish in Shizuoka as it the skin stays the same color whatever the cooking technique!

Now for the meat dish we were served a classic of French Gastronomy: Blanquette de Veau/Veal Cream Stew!
The veal comes from claves bred outdoors in Fujinomiya City.
The vegetables are all organic by Mr. Hirokawa in Mishima City!

It reminded me so much of my Mum’s cuisine back in Bourgogne, France!

The first dessert:
Biwa/枇杷/loquat from Kita Asabata in Shizuoka City with vanilla ice cream and Dharjeling Tea jelly.
The colorful mint is organic from Shizen no Chikara Farm!

The second dessert:
Kabocha Caramel pudding!

The flying fruit is actually a tomato variety from Shizen no Chikara Farm!

To be continued…

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

Shizuoka Beer tasting: Yonekyu Mori Brewery-Fuji Sansan

Although most people even in Shizuoka call it Gotemba Brewery, the real name of this establishment is Mori no Biru Kojyou/”Forest Brewery”/森のビール工場!
It is owned by the big Delicatessen Company Yonekyu/米久.

They produce 3 regular brews, Pils, Dunkel and Weizen.
They also come up with seasonal brews.
This particular Brand, Fuji ansan/富士燦燦 is their newest drink which has just appeared in the big supermarkets in Shizuoka Prefecture.
They advertise it as a Pilsner tyoe made with water from Mont Fuji gushing into a well dug 80 metres deep.

Yonekyu Mori Brewery-Fuji Sansan/米久社・富士燦燦

Contents: 300ml
Alcohol: 5%
Water: Natural source water from Mount Fuji

Clarity: Very clear
Color: Golden
Foam: Fine. Disappears quickly
Aroma: Light. Bread. Hops
Taste: More solid than expected and soft at the same time.
Bread. Hints of oranges.
Both refreshing and satisfying.
Pleasantly lingers for a while.
Good balance.

Overall: An interesting beer satisfying both in summer and winter.
Suited to accompany meals of any kind.
Definitely better than expected!

Yonekyu Mori Brewery-Fuji Sansan/米久社 森のビール工場
Shizuoka ken, Gotemba Shi, Hodosawa Aza Sumiyakisawa, 1015-1/静岡県御殿場市保土沢字炭焼沢1015-1
Tel.: 0550-89-7611

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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