Bryan Baird’s Newsletter (2012/06/15): A Beer for our Fathers

Baird Beer & Taproom Events Bulletin
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A Beer for our Fathers

Dear Taproom Friend & Baird Beer Enthusiast:

I, like perhaps many others, didn’t realize the enormity of the role and responsibility of fatherhood until I became a member of the fraternity myself. Only then did I fully and comprehensively appreciate all that my Dad had done for me over the many years. It is with love and gratitude, then, that the brewers of Baird Beer have crafted Father’s Day Ale.

New Baird Beer Seasonal Release:
*Father’s Day Ale (ABV 5.5%):

Much of beer brewing in history has been conducted in monastery settings, by the sect fathers. Monastery father-brewers in Belgium were known to brew a refreshing and wholesome table-beer for their own consumption known as Patersbier (father’s beer). This history is the direct inspiration of our Father’s Day Ale.

Father’s Day Ale is a very simple recipe: one malt (floor-malted Pilsner), two hops (Tradition and Saaz). It is fermented with our Belgian witbier yeast strain and then secondarily fermented with the same strain in package. It is lightly fruity and quenchingly effervescent. It is a gift to all of you fathers out there; you deserve at the very least a wonderful beer on Father’s Day.

Father’s Day Ale is available both in bottles (630 ml) and kegs. It will begin pouring from the taps of fine beer establishments all over Japan beginning Father’s Day (Sunday, June 17).

Happy Father’s Day, Dad!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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