Bryan Baird’s Newsletter (2013/04/05): Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

Baird Beer & Taproom Events Bulletin
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Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Welcome to spring. Life’s budding renewal is evident all around us here in Japan. It’s a great time to be alive! As brewers we celebrate this gift of life with Beer. Today we are releasing two spring seasonal treats that highlight nature’s varied and abundant bounty: Second Strike Apple Ale and Basil Brown Ale.

New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (5.5%):

The concept, together with the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale, brewed for a fourth consecutive year, was provided by our friends at the Harajuku-based company Alias. In order to highlight most effectively the wonderful all-natural flavors of our Nagano-grown red apples we incorporate only base malts in the grist and we mash long and low in order to maximize fermentability and achieve high attenuation. This renders the beer dry and a touch cider-like. The hopping is low and neutral (15 IBUs from two additions of low-alpha Vanguard hops) so as to not interfere with the apple character. We add the fresh apples, sliced and minced, to the wort twice (once during the boil and once in the whirlpool) and to the green beer once (in the conditioning tank before packaging and secondary fermentation).

Second Strike Apple Ale begins pouring from the taps of our Taproom pubs today and is available for immediate shipment (kegs and bottles) to Japan-based Baird Beer retailers.

*Basil Brown Ale (5%):

The hop is the herb that garners all the glory in beer today. It was not always thus. There was a time long ago before the hop that beer (often known as gruit) was spiced and flavored with a panoply of herbs. Craft brewers world-wide are today busy revisiting these traditions of ex-hop herb brewing.

We are no exception. Fortunately for us we have amongst us a passionate herb home-gardener in the person of draught beer manager Chris Madere. Last year, if you recall, we used some of Chris’ home-grown dill in our Dill Porter. This year, the botanical beer man brought me a bag full of garden basil, sun-dried. What’s a brewmaster to do but formulate a beer recipe?

Basil Brown Ale is the result. Aside from the nice illiteration in the name, I liked the idea of combining the soft, bready, caramel-accented notes of an English-style brown ale with the spicy and slightly minty herb character of the basil. Subtlety and nuanced balance, of course, are the key. This we have achieved with Basil Brown Ale!

Basil Brown Ale is a small-batch real ale which is being poured exclusively through the handpumps of our Taproom pubs. It won’t last long so make haste to the Taproom nearest you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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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