Bryan Baird’s Newsletter (2013/03/08): Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

Baird Beer & Taproom Events Bulletin

Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

Dear Taproom Friend & Baird Beer Enthusiast:

March is the month that we at Baird Brewing celebrate the dark side of the beer world — stout ales! Lucky 7 Stout Month is in full swing at all of our Taproom pubs. Today we are pleased to announce the Japan-wide release of one of our annually brewed seasonal stouts: Midnight Oil Export Stout.

Baird Beer Seasonal Release:
*Midnight Oil Export Stout (6.7%):

Export stouts generally are rich and roasty in flavor, moderately high in alcohol strength, and sport some noticeable hop character (normally registering in terms of bitterness and flavor). Baird Midnight Oil Export Stout enjoys a complexly layered roasted malt (barley & wheat) character that is balanced beautiful by a kiss of caramel sweetness. A firm, straightforward hop flavor rounds this stout into perfect condition.

Midnight Oil Export Stout is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom pub taps tonight (Friday, March 8).

An additional stout not to be missed, and part of our Lucky 7 Stout Month celebration, is now being pulled exclusively through our Taproom handpumps — Smoke & Fire Stout (5% abv and brewed with Habanero peppers from draught beer manager Chris’ garden). The base malt used in Smoke & Fire is completely beachwood smoked malt from Germany. As the smoke vanishes, a kiss of Habanero fire appears — not enough to burn, just enough to excite and captivate.

Taproom Events:
*Lucky 7 Stout Month at all four Taproom Pubs:

The month-long celebration of stout ales at our Taproom pubs began last weekend at the Morning Coffee Stout brunch. It continues all month long. Below are the Taproom release dates for the stouts on our Lucky 7 menu:

Morning Coffee Stout (3/2)
Smoke & Fire Stout (3/6)
Midnight Oil Export Stout (3/8)
Mama’s Milk Stout (3/15)
Shimaguni Stout as well as Luck of the Irish Red Ale (3/17 – St. Patrick’s Day)
Black Smoke Stout (3/20 – national holiday)
Great American Stout (3/25)
Be sure to pick up a Lucky 7 Stout stampcard at a Taproom counter. The card contains punches for all seven stouts plus one for Luck of the Irish Red Ale. All patrons who complete the full card by the end of the month will receive a free Baird Beer shirt (you may choose among our several styles).

Additionally, each Taproom will be featuring special menu items to match the stout styles on draught. Come in and taste for yourself the diversity inherent in this iconic beer style.

*Bashamichi Taproom Live (CODE); Saturday, March 9 from 8:00 pm:

CODE was a band formed by an eclectic group of young expat teachers in Numazu back around 2000. They were Fishmarket Taproom regulars and early Baird Beer fans. More importantly, they were passionate about their music. This passion came through not just in the quality of the music, but in the creativity and originality too.

Most of the guys have moved from Numazu and work as professionals in and around Tokyo. We are pleased to bring that back together as a musical entity which will be performing live at our Bashamichi Taproom this Saturday evening. Sayuri and I will be there in full groupie mode, rocking ourselves back down memory lane. Please join us.


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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