Bryan Baird’s Newsletter (2013/02/20): Seasonal Release: Kiwi IPA

Baird Beer & Taproom Events Bulletin

Seasonal Release: Kiwi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

The craft beer revolution that is in full swing today is spawning similar revolutions in ancillary fields. One prominent example is the hop growing industry. Spurred by craft brewers insatiable appetite for boldly flavorful and aromatic hop types, hop breeding and growing programs are proliferating like never before, and in places not historically known for hops. New Zealand is one such locale.

The character of hops, of course, is affected by the local climate and soil. The southern hemisphere hops from New Zealand are like none we have experienced from northern hemisphere hop bastions such as America’s Pacific Northwest and Germany’s Hallertau region. There is an exotic, tropical fruit like character to the hops of New Zealand which we are proud to feature in a special seasonal India Pale Ale that we are releasing today: Kiwi IPA.

New Baird Beer Seasonal Release:
*Kiwi IPA (ABV 7%):

The concept behind this IPA is simple: highlight the character of New Zealand hops. To do so, we have incorporated four hop varieties, all of which were grown in New Zealand (Nelson Sauvin, Motueka, Wakatu, and NZ Cascade). We make four separate additions during the kettle boil, using a single variety for each addition, and then combine all four varieties in a fifth addition during the post-boil whirlpool. A final four-variety addition as dry hops to the post primary fermentation conditioning tank rounds out our hopping regimen.

The result? Wow! Come taste for yourself. Kiwi IPA is now pouring from the taps of all of our Taproom pubs and is available for immediate release (kegs and bottles) to Baird Beer retailing pubs, restaurants and liquor shops throughout Japan.

Upcoming Taproom Events:
*European Beer Night at the Nakameguro Taproom (Thursday, Feb. 28):

Most beer enthusiasts have tasted, or at least heard of, the idiosyncratic beers of Danish “gypsy” brewer Mikkeller. In Japan, the Mikkeller beers are imported by our good friends at Whisk-e who smartly facilitated a collaboration brewing between Mikkeller and Baird during a recent visit to Japan by Mikkel himself. The fruit of this collaboration will be unveiled during a special European Beer Night celebration at our Nakameguro Taproom on Thursday, February 28.

In addition to the Baird-Mikkeller collaboration beer (more details of which will be unveiled in an upcoming bulletin), we will be featuring five other European beers selected and imported with loving care by the Whisk-e team. A special stamp card with punches for all six beers will be available for purchase, with beer goods prizes awarded to those who complete the card that evening. Chef Joon is, even as I write, busy concocting a special European-themed food menu for the event. Mark your calendars — you won’t want to miss this. Full details will be announced early next week

*Lucky Seven Stout Month:

March is the month in which we select a week to celebrate the Stout beer style at our Nakameguro Taproom. Well, this year we have decided to dedicate the entire month of March to a celebration of the Stout, and we will do so at all of our Taproom pubs.

During the month, seven different Stout beers will be released and celebrated on different days (the entire schedule will be announced next week). The month will kick off with a two-day morning brunch held at each Taproom on Saturday and Sunday, March 2-3 (doors opening at 11:00 am) during which we will debut the 2013 batch of Morning Coffee Stout. So once again, mark your calendars. Full event details will be announced next week.


Bryan Baird

Baird Brewing Company
Numazu, Japan


Kraemer’s Culinary blog by Frank Kraemer in New York,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, 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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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