Bryan Baird Newsletter (2014/02/28): Seasonal Release: Morning Coffee Stout

Baird Beer & Taproom Events Bulletin

Seasonal Release: Morning Coffee Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Sayuri and I first began writing this beer news and events email bulletin in December 2001. At the time we were a two-person team working feverishly as chef and brewer at our promising, but fledgling, little brewery-pub in Numazu — the Fishmarket Taproom. These were the days before we had a website or any other mechanism, save word-of-mouth patron proselytization, for getting news out about our beer and our pub events. We built our mailing list by asking patrons to write down their email addresses for us. Slowly the list grew, and so did our business.

This will be the final Baird Beer News and Taproom Events Email Bulletin in the format that you have come to know. We will be unveiling a new website very shortly and in conjunction with the new site we will be changing our mode of communication to a bi-monthly e-newsletter to be called Baird Beer Voice. This change represents progress and improvement. The Baird Beer Voice will be a communication platform that gives voice not simply to myself and Sayuri but also to other of our important colleagues and partners in this business. We look forward delivering the first issue to you on March 3rd.

New Baird Beer Seasonal Releases:
*Morning Coffee Stout (7%):

Each year we combine our passion for stout with our love of coffee in the brewing of Morning Coffee Stout. This 2014 version is an export-style stout infused with freshly roasted (delivered still warm direct from the roaster of our friends at Arabica Coffee) organic fair-trade beans from Peru. We add these beans — whole, without grinding – directly to the stout in the conditioning tank in what amounts to a cold beer toddy extraction method. The result is a perfectly balanced flavor marriage between stout beer and java beans.

Morning Coffee Stout debuts Saturday, March 1 at all of our Taproom pubs in a special Morning Coffee Stout Brunch. It also is available for immediate release from our brewery in both kegs (15-liter and 20-liter) and bottles (360 ml). If you enjoy both the flavors of stout beer and coffee, this is a treat not to miss.

Taproom Beer Events:
*Morning Coffee Stout Brunch (Saturday-Sunday, March 1-2: Doors open at 11:00 am except at Nakameguro which opens to early birds at 10:00 am):

Chef Joon and the kitchen staffs have put together wonderful and distinct brunch menus to complement your enjoyment of Morning Coffee Stout. We hope you can enjoy some of your weekend together with us.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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