Bryan Baird’s Newsletter (2013/07/19): Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

It is hard to believe that thirteen years have passed since Sayuri and I opened the doors of the Numazu Fishmarket Taproom on July 20, 2000. We had no Baird Beer on tap (our brewing license was yet to be granted), only Hoegaarden White and Guinness. We were excited and nervous, optimistic and fearful. The implications of pursuing a dream and not succeeding were too dark to fully contemplate. The first customers of the day were, to no one’s surprise, the carpenter, Nagakura-san, and his wife Shoko-chan. Their presence was both calming and reassuring. The first beer poured was Hoegaarden White; the first food delivered was Sayuri’s Parmesan chicken salad. We were officially in the restaurant and beer business!

The path to sustainable success though would prove long and arduous, more so than we ever imagined. While a deep passion for and conviction in the business helped to sustain us through the very lean early years, the real source of our fortitude was the extreme high quality of our small but loyal customer base. Our Taproom customers became our friends and cheerleaders and literally willed the business forward. Thank you for your long-time support and friendship. You are an integral part of the Baird Beer family.

In celebration of the Fishmarket Taproom’s thirteenth birthday we we have brewed a special beer — Fish-Tap 13 Aroma Hop Ale.

New Baird Beer Seasonal Release:
*Fish-Tap 13 Aroma Hop Ale (6.5%):

This quenching and stealthily strong golden ale is brewed exclusively with low- to medium-level alpha-acid hops that are known not for their bittering potential but rather for their aromatic quality. The six varieties used are US Cascade, NZ Motueka, English East Kent Golding, Slovenian Styrian Golding, German Spalter and Czechoslovakian Saaz. Calculated kettle IBUs from these aroma hop additions come to 40. Double dry-hopping in the post-fermentation conditioning tank, though, is what contributes the glorious bouquet — herbal, floral and just a touch earthy. The earthiness is enhanced by fermentation with our Belgian yeast strain, which leaves the beer bone-dry in the finish.

Fish-Tap 13 Aroma Hop Ale will begin pouring at all of our Taprooms on Saturday, July 20. It is available also for immediate shipment to Baird Beer supporting pubs and restaurants throughout Japan. This birthday beer is draught-only (no bottles — sorry!). Our brewery is small and, as always, quantities are limited. Orders will be fulfilled on a first-come, first-serve basis.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Please join us this weekend in Numazu for a two-day birthday celebration. The festivities kick off at 11:00 am Saturday in the brewery parking lot with the tapping of the final keg of Morning Coffee Stout 2012. Barbecuing in the parking lot will begin at noon, at which time the Fishmarket Taproom will open its doors. The first brewery tour also will start at noon. Weekend party highlights include:

11:00 AM (Saturday 7/20) kick-off in the brewery parking lot with the tapping of Morning Coffee Stout 2013
Brewery parking lot BBQ (11:00 AM – 5:00 PM Saturday; Noon – 5:00 PM Sunday)
Brewer-guided brewery tours at noon, 2:00 and 4:00 each day
Special tappings of various cellared brews (Daidai IPA, Carpenter’s Mikan Ale, Bakayaro!, Second Strike Apple Ale, Kiwi IPA, Saison Sayuri and more!)
Debut of Fish-Tap 13 Aroma Hop Ale
Phenomenal lineup of celebration food and BBQ delights (all priced at 500 yen)
We look forward to seeing you.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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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Umeshu: Umeshu with Organic Plums Harvested in Shizuoka City!

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The other day I received a phone call a phone call from my good friend, Ms. Asami Itoh who just succeeded in her father’s steps as the new president and owner of Marufuku Tea Factory in Shizuoka City. She is a very busy lady as she is also active in producing tea bags at her other venture, CHA-O Company.

She was inviting me to join her and her sister, Aya, in the harvesting of organic Japanese plums growing on trees inside a property that her family owns up in the mountains in Umegashima!

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Although Umegashima is located inside Shizuoka City, it took us more than an hour of driving up the mountains away from civilization up to a point located at 1000 meters altitude where the road ended in front of a small Shinto Shrine!

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At that very spot you will discover the highest altitude green tea fields in Japan!

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From there we had to walk down a precipitous lane for about 15 minutes while Asami was carrying down the necessary equipment on a rail cart that most farmers use in Shizuoka Prefecture where a lot of agriculture is conducted on the sheer slopes across the Japanese Southern Alps.

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We soon reached a Japanese traditional farm house that Asami’s father had completely refurbished. I just can’t imagine how they brought up all this wood, pillars, rafters, beams and whatever else in that spot completely isolated from car roads!
But the house itself is already worth the expedition. I can imagine many of my artist and writer friends falling in love with this abode away from everything where mobile phones don’t work, although the place is equipped with electricity, gas, toilets and bathroom!

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Safety lamps in case of a blackout!

The place contains a mountain of antiques gathered over the year by Asami’s father and I can guarantee you that the place is safely locked away. What with intruders regularly stealing valuable mountain vegetables growing on the property!

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There is plenty of room for sleeping but this hammock just feels great in the heat of summer! Incidentally it snows up there in winter!

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Japanese antique tansu/箪笥/chest!

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More authentic antique tansu!

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Antique rice straw rain gear!

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A real Japanese antique irori/囲炉裏sunken hearth!

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Even the stairway and hand rail are antiques!

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An array of authentic antique kokeshi dolls/コケシ all signed up by artists!

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The three of us spent a good 4 hours harvesting Japanese plums overhead as the lower branches ahd been eaten out by wild deer!
I made a mistake not to wear boots in the muddy ground and I was beaten by a leech! Yes, a leech at 1000 meters altitude!

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We first dropped the plums into individual wicker baskets secured around the waist.

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There were (unfortunately inedible) mushrooms everywhere!

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Japanese plums are best harvested just before they start changing color!

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Naturally the crop was carried up to the small car park via the rail tractor!

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Apparently this year’s crop was not very good but we must have collected 50 kg of them!

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Although I was asked to take more with me I was allowed to choose enough of the bigger ones to bring back home to make umeshu.
Usually people use cheap white liqueur and koorizato/crystal sugar, last year I made them with local shochu, sake and koorizato, but this time I used only sweet potato shochu and a bottle of the only mirin/sweet sake made in Shizuoka Prefecture by Sugii Brewery in Fujieda City!

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You will not find such an extravagant umeshu in any shop!

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I still had enough left for Dragon (my worse half!) to make (from left to right): plums in fruit vinegar and honey, plum soy sauce and white wine umeshu!

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She even made plum chutney!

Looking forward to tasting this great umeshu in winter. And of course it will be a rare treat to eat or use the plums in recipes!

Marufuku Tea Factory (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

Shizuoka Sake Tasting: Makino Brewery-Fujisan Junmai

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With the advent of Mount Fuji and Matsubara Beach being chosen as the New UNESCO World Culture Heritage, the sake breweries have been scrambling to put on sale brews commemorating the event!

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The red tag makes sure you understand the purpose of this particular sake brewed in Fujinomiya City by Makino Brewery at the foot of Mount Fuji.
Actually the brand name “Fujisan” is owned by only two breweries, one in Yamanashi Prefecture and by Makino Brewery!

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Rice milled down to 70%
Alcohol: 15 degrees
Bottled in June 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Light and fruity. Rice, banana.
Body: Fluid
Tasting: Very well-rounded dry attack, fruity with a muted junmai petillant backup.
Lingers for a while warming up back of the mouth.
Complex.
Loquats, almonds, apricots, macadamia nuts, apples.
Changes very little with food but for a drier note. Actually marries well with any food, especially izakaya fare.
Better enjoyed with food as it “nags” you into the next cup.

Overall: A typical sake from Shizuoka Prefecture with a lot of complexity, fruit and dry but smooth attck.
Whenever enjoyed with food or not, it insistently pulls you back into the next cup, a sure sign of an eminently drinkable sake!
The kind of sake to bring to any party including food, be it a bbq or a sophisticated affair!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

Bryan Baird’s Newsletter (2013/07/12): Seasonal Release: Shizuoka Summer Mikan Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Shizuoka Summer Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

That zesty Lemon Wit we recently released really hits the spot on these sultry summer days, doesn’t it? Well, so to does our fruited Shizuoka Summer Mikan Ale which we are happy to release today.

New Baird Beer Seasonal Release:
*Shizuoka Summer Mikan Ale 2013 (ABV 5.5%):

A summer mikan (natsumikan) is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. The natsumikan fruit we use is home-grown here in Shizuoka prefecture. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and then again in the cellar. You can taste the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily piquant brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikan fruit is complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Summit, Simcoe, Citra and Centennial. Additions of wheat (malted and unmalted) to the grist helps to further accent the natural fruit character. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2013 is available in both kegs and bottles (360 ml) for immediate release.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

Bryan Baird’s Newsletter (2013/07/05): New Summer Seasonals; Fish-Tap Turning 13

Baird Beer & Taproom Events Bulletin
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New Summer Seasonals; Fish-Tap Turning 13

Dear Taproom Friend & Baird Beer Enthusiast:

Although the rainy season lingers here in Japan, the summer heat and humidity are not proving deferential — they have crashed the party. We greet these summer weather twins with the perfect beer antidote: Baird Lemon Wit.

New Baird Beer Seasonal Release:
*Baird Lemon Wit (4.5%):

A ‘Witbier’ is a Belgian ale style whose hallmark ingredient is unmalted wheat. In addition to lending a light and wholesome taste character, unmalted wheat also contributes a hazy white color to the beer (’wit’ literally meaning ‘white’). Belgian-style witbiers also tend to be spiced, most commonly with curacao orange peel and coriander. The result is a sprite, quenching and playfully effervescent brew that is an ideal summer session ale.

Baird Lemon Wit is brewed in this Belgian tradition only with a local twist — we spice with Japanese sansho rather than coriander and use the peels (and juice) of locally grown lemons rather than curacao oranges. The unmalted wheat we use (as 25% of the grist) is grown domestically in Chiba prefecture. The taste? Bright and tart, crisp and refreshing.

Baird Lemon Wit is available both in kegs and bottles for immediate release. It begins pouring from the taps of our Taproom pubs tonight (Friday, July 5). Those visiting a Taproom pub this weekend will also be greeted by two other new and limited release (Taproom-only, draught-only) seasonal specials — Faded Glory Pale Mild (3.2%) and Shohei’s First (5.8%). The former is a classic English-style Mild pulled as you would expect in real ale fashion through our Taproom hand-pumps. Faded Glory is the ultimate session ale. The latter is the first go at a bit of recipe formulation by the newest member of our brewing team — Shohei Taguchi (formerly of Yoho Brewing in Nagano prefecture). Shohei’s First is a sort of hoppy Golden Ale that features Southern hemisphere (New Zealand) hops — Motueka, Wakatu, Nelson Sauvin and Cascade (dry-hopping with Motueka and Wakatu). It you happen across our lanky new brewer enjoying his namesake brew this weekend, give him a pat on the back and welcome him to the Baird Beer family.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Sayuri and I first opened the doors of the Fishmarket Taproom on Saturday July 20, 2000. It is hard to believe that our baby is about to become a teenager! Despite her increasingly sassy impertinence, we still love her and will be celebrating her birthday next weekend. Celebration highlights include:

11:00 AM (Saturday 7/20) kick-off in the brewery parking lot with the tapping of Morning Coffee Stout 2013
Brewery parking lot BBQ (11:00 AM – 5:00 PM Saturday; Noon – 5:00 PM Sunday)
Brewer-guided brewery tours at noon, 2:00 and 4:00 each day
Special tappings of various cellared brews (Daidai IPA, Carpenter’s Mikan Ale, Bakayaro!, Second Strike Apple Ale, Kiwi IPA, Saison Sayuri and more!)
Debut of Fish-Tap 13 Anniversary Ale
Phenomenal lineup of celebration food and BBQ delights
The doors of the Fishmarket Taproom will open each day at noon (food last order @ 22:00; drink last order @23:30). All beer and food items will be 500 yen (beers to be served in our take-out bura-bura cups). Kindly mark your calendar and plan to join us for what promises to be a most festive birthday celebration!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

French Gastronomy: 3 Local Fish at Pissenlit in Shizuoka City!

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Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish.

Fish and seafood is the essence of Japanese gastronomy but French gastronomy is consequently enjoying a suprlative supply of the best fish in Japan in our Prefecture of Shizuoka!
Since the number of tourists is definitely going to shoot up with the advent of Mount Fuji and Matsubara being elected as a new World Cultural Heritage by the UNESCO, I would gently advise our future visitors to delve in our gastronomy!

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One place you to write at the very top of your notebook is the French Restaurant named Pissenlit in Shizuoka City!
It is simply extravagant value. I wouldn’t start imagining the money you would have to fork out (no pun intended!) in some vaunted restaurants in the Capital for the same quality and originality!

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To cut a long story short I would like to show you what local fish (only part of a grand dinner!) we had the pleasure to sample!
Incidentally the picture above is that of a peach (from Osada, Shizuoka City) Vichissoise cold potage!

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Bonito or katsuo/鰹 is one fish that made Shizuoka Prefecture all over Japan!
This particular one was caught Omaezaki/御前崎 in Central Shizuoka.
Chef Toru Arima/有馬亨さん seared it as tataki/たたき/Japanese-style seared and served it with a jelly made with Suruga Bay seawater!
As for the small vegetables, they are native/zairaishu/在来種 vegetabkes from the mountains near Ikawa!

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O-Amago from Izu Peninsula!
This is a river fish of the trout variety bred alongside wasabi fields in Northern Izu Peninsula!

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Gently sauteed on its skin to make it really crispy and attain a beautiful tenderness in the flesh!
Just a little olive oil and balsamico vinegar and voila!

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Sole/flatfish/Hirame/平目 caught off sagara/相良 in Central Shizuoka!

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The tempura is organic native vegetables from Ikawa including green tea!
The sauce is a coulis of red paprika!

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Green asparaguses from Fujieda City with an unctuous Hollandaise sauce!
The nira/ニラ/Oriental garlic-Chinese chives are also native from Ikawa!

Meat coming soon!

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
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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

Bryan Baird’s Newsletter (2013/06/28): Seasonal Debuts: Kellerpils and Old Brown Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Debuts: Kellerpils and Old Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Germany and Belgium share at least two things in common: a border and world-renowned beer cultures. Yet their respective brewing traditions could hardly be more disparate. The Germans are methodical, scientific brewers who eschew any beer ingredient save four: malt, hops, water and yeast. The lagers and ales of Germany tend to be clean, round and highly drinkable. The Belgians also are traditional brewers but with a more open and intuitive approach, incorporating a wide range of ingredients including uncultured yeast and wild micro-flora. The ales of Belgium tend to be funky, complex and often refreshingly sour.

We are pleased today to release two new seasonal beers, one inspired by Germany (Kellerpils) and the other by Belgium (Old Brown Ale).

New Baird Beer Seasonal Releases:
*Kellerpils (4.5%):

The term ‘Kellerbier’ translates literally to ‘cellar beer.’ It refers to a type of German beer that is not clarified or pasteurized and contains some of the original yeast of fermentation. This methodology, of course, is the one we use for all Baird Beer. Pilsner is the world’s most popular lager beer style, being crisply quenching and bracingly refreshing.

Baird Kellerpils is a simple brew comprised of two German malts (Pilsner and Sour) and four classic continental hops (Magnum, Spalter, Tettnanger, Saazer). The nose contains a pleasant hint of sulfur from the secondary lager yeast fermentation; the flavor is nutty and bready; the finish is dry with a balanced bitterness. This truly is an old school Pils. It is available in kegs only.

*Old Brown Ale (4.5%):

Belgian beer styles run a very large gamut and their definitions tend to be broad. A regular bruin (brown) ale would be darker than amber in color, less sour than a Flemish Brown Ale, and less strong than a classic Abbey/Trappist Dubbel.

Baird Old Brown Ale is brewed to moderate gravity, 12.8 Plato, and enjoys a typically eclectic Belgian grist bill which includes both malted and un-malted wheat as well as malted rye. Hop bittering is moderate at 22 IBUs while hop aroma is little to none. Fermented warm with a Belgian yeast strain, the flavor manages at once to be sweet and a touch tart. The overall character is perhaps best described as sessionably complex. Old Brown Ale is available in both kegs and bottles (360 ml).

Both beers begin pouring from our Taproom taps tonight (Friday, June 28) and both are available for immediate release to craft beer retailing establishments throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
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