Category Archives: Bars

Shizuoka Beer Tasting: Mein Schloss Brewery-ALT

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Mein Schloss Brewery in Hamamatsu City brews 4 regular beers and a few seasonal draughts.
They can be drunk only on site as the brewery does not sell any in bottles!

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Product name: ALT
Alcohol: 5.5%
Live yeast
Color: Dark orange
Shortish head
Fine bubbles
Aroma: Discreet. Bread

Tasting: Refreshing. Deepish. Bread, dry citruses. Welcome acidity.
Dusseldorf-style beer.
Varies little with food.
Very easy to drink.

Overall: A thirst-quenching beer with more character than usual.

MEIN SCHLOSS BREWERY & RESTAURANT

430-8691 Hamamatsu City, Naka ku, Chuo, 3-8-1
Tel.: 053-452-1146
Opening hours: Tuesdays~Fridays, 11:00~14:30, 17:00~23:00
Saturdays, Sundays, National Holidays, 11:00~23:00
Closed on Mondays
Cards OK
HOMEPAGE
Car park available
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

On the Shizuoka Prefecture Beer Trail 1: Mein Schloss Brewery & Restaurant in Hamamatsu City!

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Alt Beer at Mein Schloss!

Service: Friendly, smiling and and willing to please
Equipment and Facilities: Very clean overall. Superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Home-brewed beer, great variety in pub grub. Convivial

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the sign just outside Hamamatsu JR Station!

Yesterday due to a sudden change of venue I found myself having lunch (and drinks!) at Mein Schloss Brewery and Restaurant at Mein Schloss in Hamamatsu City!

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Mein Schloss means “My Castle”!

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Very skitch, but oh well!

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At least the opening hours are plain and easy to understand!

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Two month schedules and menu easy to check outside!

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Grand portal!

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Beer garden on use during the week ends!

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Entirely non-smoking!
Now, this is a big plus!

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Have a good look at all the displays inside!

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One can check their menu without entering!

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The beer brewed on site!
Incidentally they do not sell bottles!
Everything has to be drunk inside!

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The staff are ever so smiling and helpful!

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A different kind of welcoming staff! LOL

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Everything is brewed on site!

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More displays!

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Beware the guards!

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Large space overhead and more displays!

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Pizza oven!

Plenty of food on the menu for any taste!

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Great collection of beer jugs along the walls!

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Worth a second good look!

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The hall can hold no less than 850 guests!
Even so, they are completely booked from time to time!

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Useful beer card!
The establishment has been producing 4 regular beers and seasonal ones since their foundation in March 1997.
They also serve schnapps, cocktails, Japanese sake, shochu, spirits, wine ans soft drinks lunch and dinner!

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For the collectors!

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Alt Beer!
Tasting notes coming soon!

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They have some good and reasonable lunch sets!

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Deep-fried oysters with plenty of salad! A specialty more Japanese than German! LOL

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I found these oysters and tartar sauce very tasty and great with the beer!

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Good value!

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Weizen Beer!
Tasting notes coming soon!

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Munchner Beer!
Tasting notes coming soon!

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Nice cheese plate to help with the fourth beer!

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Helles Beer!
Tasting notes coming soon!

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Before you leave have a good look at the ingredients that go into the making of your beers!

MEIN SCHLOSS BREWERY & RESTAURANT

430-8691 Hamamatsu City, Naka ku, Chuo, 3-8-1
Tel.: 053-452-1146
Opening hours: Tuesdays~Fridays, 11:00~14:30, 17:00~23:00
Saturdays, Sundays, National Holidays, 11:00~23:00
Closed on Mondays
Cards OK
HOMEPAGE
Car park available
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2014/01/23): Seasonal Release: The Carpenter’s Mikan Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: The Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased, for the twelfth consecutive year, to announce the release of a now iconic Baird Beer winter seasonal: Carpenter’s Mikan Ale.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale (ABV 6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Summit, Citra, Centennial, Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our Baird Taproom pubs tonight (Thursday, January 23). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank you.’

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

AOI BEER STAND: News of Forthcoming Brewery in Shizuoka City-Aoi Beer Brewery!

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Service: Easy-going and friendly
Facilities: Very clean overall. Beautiful washroom inside Den Bulding.
Prices: Reasonable
Strong points: Craft beers only!

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Things are starting to move fast in Shizuoka City with Aoi Beer Brewery planned to start producing craft beer in early summer!

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I ordered the Kurofune Porte by Baird Beer in Numazu City!

I paid a visit to Aoi Beer Stand in Aoi Ku, Shizuoka City, yesterday hoping to meet Naoki mando/萬藤直樹さん to have a chat about the progress of his new venture, namely Aoi Beer Brewery.
Unfortunately he was still away on a research trip but the present staff was more than helpful!

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Kurofune Porter
Alcohol: 6%
Long head
Fine bubbles.
Color: dark brown
Very clean

Aroma: Bread, caramel
Taste: Refreshing attack. Deep and dry. Caramel, bread.
Varies little with food but for a sweeter turn

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I can’t wait to dink Aoi Beers in such a glass!

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Naoki Mando is not only creating history by starting the first craft beer brewery in Shizuoka City and central Shizuoka Prefecture, he is also contributing to the devlopment of the local economy by building his brewery on the very site of Yasumoto sake and soy sauce Shop, which used to produce soy sauce on the same premises for 151 years until 1962 (the shop since had been stocking rice, soy sauce, sake and others in their warehouse).

In Spring 2013, Naoki struck an agreement with its owner, Mr. Masatoshi Yasumoto/安本正俊さん to reform the warehouse, located near Sengen Shrine in Miyazaki Cho, Aoi Ku, Shizuoka City.
Actually Mr. Yasumoto had thought until then to eventually pull down the whole warehouse and transform it into a car park, but Naoki convinced him that the building was ound enough to be preserved and transformed into a craft beer brewery!
The outside facade will be preserved as such and only the inside will be reformed!
In Naoki’s words:”Beer is best enjoyed in its birthplace and if there is a supplementary story to the brewery and its buildings, so much for the better!”
For the moment Naoki is thinking of producing 6 types of craft beers including Pale Ale, Weissen, one very local with Shizuoka oranges and the like.

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There is a new item on the menu these days!

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“Very simple takoyaki”!

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Simple maybe, but perfect with craft beer!

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I had another craft beer before taking my leave:
North Island Brown Ale (Hokkaido)
Kurofune Porter
Alcohol: 5%
Long head
Fine bubbles.
Color: dark orange
Very clean, slightly smoky

Aroma: Oranges
Taste: Deep, refreshing,. Apricots, loquats
Lingers for a while with very dry citruses appearing later

Look forward to the next report!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 Newsletter (2014/01/16): Seasonal Release: Shikoku Wit

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Shikoku Wit

Dear Taproom Friend & Baird Beer Enthusiast:

Experimentation in brewing is one of the great joys, and perks, of being a craft brewer. Recently, it is the Belgian Witbier style that has captured my attention and become the focus of some of our experimental brewing. My keen interest in the style is an outgrowth of three facts: (1) our house Belgian ale yeast has a Witbier pedigree, (2) the key grain used to brew Witbier, raw wheat, we are able to source in Japan, and (3) I enjoy drinking the style.

Today we are pleased to release our most recent iteration on the Witbier style: Shikoku Wit.

Seasonal Baird Beer Release:
*Shikoku Wit (ABV 5%):

‘Wit’ means ‘white’ which characterizes the hazy milk-hued color of this wheat-brewed ale. 25% of our grist is raw wheat grown in Kagawa prefecture on the Japanese island of Shikoku. The proteins from the raw wheat interact with the unfiltered resident yeast to produce the milky white color. The wheat also contributes a wonderfully zesty and tangy flavor. Shikoku Wit is very lightly hopped, as Witbiers tend to be, just enough to promote a good flavor balance. Unlike most Witbiers of today, Shikoku Wit contains no spices or fruits. The bright fruity flavor is delivered as a courtesy byproduct of fermentation by our Belgian Witbier yeast.

Shikoku Wit is available for immediate release in both bottles (360 ml) and kegs. It begins pouring from all Baird Taproom taps tonight (Thursday, January 16).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2014/01/09): Winter Seasonal Release: Dark Sky Imperial Stout

Baird Beer & Taproom Events Bulletin
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Winter Seasonal Release: Dark Sky Imperial Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! 2014 promises to be an eventful year at Baird Brewing as we move into our new brewery home in Shuzenji later this spring. We also are undertaking major redesigns of our website, e-shop and newsletter. These changes will be unveiled also in the spring. One thing that won’t be changing is our classic winter seasonal ale: Dark Sky Imperial Stout.

New Baird Beer Seasonal Release:
*Dark Sky Imperial Stout (9%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout is available for immediate release both in kegs and bottles (360 ml) and is now pouring from the taps at each of our Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2013/12/27): A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

Baird Beer & Taproom Events Bulletin
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A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

Dear Taproom Friend & Baird Beer Enthusiast:

It is a Baird Beer tradition to greet the dawn of each new year with a celebratory “First Brewed” (Hatsujozo) specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing establishments in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:

*Hatsujozo 2014 India Pale Lager (ABV 6.5%):

This year’s “First Brewed” is formulated as a hoppy India Pale Ale but fermented with a lager yeast, becoming an India Pale Lager. The grist bill combines floor-malted English Maris Otter and floor-malted Bohemian Pilsner malt in equal portions, and contains an additional dollop of German Munich malt. 65 IBUs of hops in the kettle (Millenium, Summit, GR Magnum, GR Cascade, Tettnanger) followed by a single round of dry-hopping in the conditioning tank with equal portions of all five hops leaves no doubt about the India Pale-nature of this brew. Fermentation with our house Lager yeast imparts a clean, round flavor characteristic of lager beers.

Hatsujozo 2014 India Pale Lager is available exclusively on draught (no bottles). Please join us at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Tuesday, December 31. We will be pouring complimentary taster glasses of Hatsujozo India Pale Lager 2014 to all patrons for our New Year toast at midnight. Please note that our Harajuku Taproom will be closed New Year’s Eve.

We are now accepting orders from craft beer retailing pubs and restaurants in Japan for Hatsujozo 2014 India Pale Lager. Please contact the brewery office to reserve a keg and coordinate shipping arrangements.

Kampai to 2014!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/12/019): Holiday Season Special Releases: Jubilation Ale & Bakayaro! Ale

Baird Beer & Taproom Events Bulletin
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Holiday Season Special Releases: Jubilation Ale & Bakayaro! Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Life is a fleeting thing. Each of us is here but a very short time. The older we get, the more clearly we comprehend this inexorable reality. And despite the sometimes awful travails and the always regular monotony of life, it remains a mysteriously beautiful thing. The end-of-the-year holiday season provides wonderful occasion for reflection and appreciation of the joy of living.

At Baird Brewing, 0ur appreciation of this joy is manifested in a celebratory holiday season ale we call Jubilation Ale.

Baird Beer Holiday Season Special Releases:
*Jubilation Ale (7%):

This malty rich, festively red-hued ale derives its special character largely from the addition of two wonderful local ingredients: (1) fully ripened Japanese figs (ichijiku) and (2) cinnamon twigs culled from a local nikki tree. The full-bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom taps tonight (Thursday, December 19).

If joyous celebration this holiday season is simply beyond your capacity, we fully understand. There is a Grinch in all of us and it needs recognition too. For the Grinch inside you, we proudly release Bakayaro! Ale.

*Bakayaro! Ale (8.5%):

This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (18.2 Plato), bitter in hoppiness (90 IBU), aggressive in aroma (double dry-hopping with five varieties: Sorachi Acd, Summit, Citra, Chinook, Centennial), Bakayaro! Ale just doesn’t give a rat’s ass. And this year, he is the confused and conflicted love-child of a multiple fermentation orgy between two different yeast strains — one Belgian and one Scottish. And you thought your life was crazy!

We invite you to visit a Baird Taproom this evening, have a pint and let those around know exactly how you feel — joyful or otherwise! Bakayaro! Ale is available for immediate release in both kegs and bottles (360 ml).

I am happy to report that we are making very good progress in the construction of our new brewery in Shuzenji. Our custom-designed German manufactured brewing equipment began arriving on site this past Monday and Hori-san and team are busy positioning it within the brewery even as I write. Please check out our photo gallery on Facebook from time to time for a visual update: https://www.facebook.com/media/set/?set=a.733443336672214.1073741827.117149904968230&type=3&uploaded=6.

Lead brewer Chris will be updating the photo gallery more extensively later this weekend. If things continue on course, we expect to be brewing in the new facility sometime in April 2014. Our current brewery equipment will be relocated to Shuzenji and reinstalled there by the end of May 2014. The grand opening celebration likely will be held in June 2014.

Holiday Season Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/12/05): The Return of Double Piston Bock

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

The Return of Double Piston Bock

Dear Taproom Friend & Baird Beer Enthusiast:

I love the change of seasons as well as the change within seasons; change that is tangible really on a weekly basis. There is nothing in the beverage world that can mirror, embody, reflect both the dramatic changes of season and the subtle changes within season like Beer. I have said it a million times, but the truth of the statement rings louder and echoes further with each passing utterance: “Beer is the most varied and diverse beverage on earth!” Our poor friends at industrial breweries have completely missed the boat on this beautiful beer diversity thing. It almost seems unfair that us small guys, leading as we do with our unbreakable inner compass of beer passion and professional craftsmanship, should get to have all the fun. I’m not complaining, though. And today I get to share more of this gleeful fun with you.

New-Old Seasonal Baird Beer Release:
*Double Piston Bock (7.5%):

In Germany, its homeland, a Bock is first and foremost a strong lager beer. A regular Bock starts at a gravity not less than 16 Plato, a Dopplebock not less than 18 Plato. There is some controversy surrounding the origin of the name ‘Bock’, but I believe what I read in Michael Jackson’s “New World Guide to Beer” book: “The name most probably originates from that of the town of Einbeck … It seems likely that the identity of brews from this town was in time popularly abbreviated to ‘beck beer.’ Later, that contraction was corrupted into ‘bock’ in the Bavarian accent.” The city of Einbeck emerged in the Middle Ages as what seems to have been the world’s first great center of commercial brewing.

Double Piston Bock is our version of a classic Dopplebock. I brewed the first batches of it back in 2001 on our 30-liter Fishmarket Taproom nano-brewing system. The next time we brewed it wasn’t until 2007. The third time, always the charm, is now.

Double Piston Bock starts at a gravity of 18.5 Plato and finishes at 4.7. We have been lagering it in our cellar for 4-plus months. It is brewed with three German malts (Pilsner, Munich, Caraaroma) and two German hops (Tradition, Perle). Bitterness is calculated at 25 IBUs. The color is dark with amber highlights. It has a very rich start, a full rounded body with a sweet mouth-feel, and the finish is long and silky.

Double Piston Bock begins pouring from our Taproom taps tonight (Thursday, December 6). I will be making a beeline to the Fishmarket Taproom this evening to enjoy a glass or two myself. Double Piston Bock also is available for immediate shipment to other Baird Beer retailing establishments in Japan. This year it is draught-only (no bottles).

If you make it to a Taproom tonight, may I suggest starting off the evening with a hand-pump pulled single-hopped English style Extra Special Bitter. In a follow-up to our single-hopped Fuggle ESB, tonight we are tapping East Kent Golding ESB (5.5%). East Kent Golding, historically, has been the signature hop in English brewing; ESB has been one of England’s signature beer styles. Two storied styles from two renowned beer cultures, only on tap at the Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/10/28): Seasonal Release: Country Girl Kabocha Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Country Girl Kabocha Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased to release today the 12th anniversary edition of a deliciously down-to-earth autumn seasonal ale — Country Girl Kabocha Ale. The inspiration for Country Girl was my urbane yet wonderfully country-spirited mother, Sally Eshelman Baird. Fall was her favorite season and it is when my memories of her are most poignant.

New Baird Beer Seasonal Release:
*Country Girl Kabocha Ale 2013 (ABV 6.5%):

Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. This year’s kabocha was grown on our new brewery property in Shuzenji. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentable sugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermentation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan!

Country Girl is draught only this year. We will return to bottling it next year when we enjoy a larger kabocha harvest.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/10/22): Baird-Shiga Kogen Hop Fest Collaboration Ale

Baird Beer & Taproom Events Bulletin
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Baird-Shiga Kogen Hop Fest Collaboration Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Passion and authenticity are hallmark traits of craft brewing. So too is the spirit of friendly cooperation and genuine camaraderie among artisan brewers. This spirit has manifested itself of late in what has become known as ‘collaboration brewing’ — the joint effort between breweries of conceptualizing, formulating and then brewing an original beer together. We were honored to be able to collaborate with our brewer friends at Shiga Kogen recently in just such an endeavor.

We at Baird Brewing love the hop and we steadfastly have been committed to using it only in its most minimally processed whole flower form. Sato-san and his crew at Shiga Kogen have been pioneers in the revival of small-scale hop cultivation in Japan. Before this year’s hop harvest I suggested to Sato-san that we brew a beer together at the Baird Brewery in Numazu, the recipe for which would be designed based on the exclusive use of whole flower hops harvested at the Shiga Kogen hop yard in Nagano prefecture. He said ‘yes.’ Collaboration on!

The Shiga Kogen brewers were up at the crack of dawn on Saturday, August 24. They busied themselves picking hops in the pouring rain to drive to Numazu for immediate use that day in the Baird Brewery kettle and whirlpool tank. Freshly picked non-dried hops are called ‘wet’ hops and they must be used in very short order or they will begin to mold. Well, from Nagano hop yard to Shizuoka brew kettle, only 6-7 hours passed. We dumped roughly 12 kg of Shiga Kogen wet hops into our brew system — several times the normal usage of dried hops. We also added around 2 kg of dried Shiga Kogen hops from the previous harvest. Shinshuwase, a Japanese variety, was the main hop used. Two hops of mysterious origin, one thought to be of American pedigree and one European, also were put into action.

Sato-san and I designed Hop Fest Collaboration Ale with two things in mind — the hop harvest and the autumn season. The autumn season is reflected in Hop Fest’s deep mahogany color as well as its rich malty flavor. So as to leave the spotlight on hop character and malt flavor, we kept the wort gravity moderate at 12.45 Plato and the final alcohol content reasonable at 5.3%. As a fortuitous finish, we were able to harvest a bit of our own first-year hops (mostly from Shinshuwase and Cascade rhizomes gratefully received from Shiga Kogen), planted on our new brewery grounds in Shuzenji, and to add them as a dry-hop addition to the post-fermentation conditioning tank. Hop Fest Collaboration Ale is unfiltered, secondarily fermented in package and naturally carbonated. It is a delicious symbol of what people can achieve when working joyously together.

Hop Fest Collaboration Ale will be debuted at a kick-off party to be held at the Nakameguro Taproom this Thursday, October 24. Brewers from Baird and Shiga Kogen will lead an initial kanpai at 7:00 pm and be available to talk about the collaboration and field any of your questions. Shiga Kogen beer and hops will be the themes at the Nakameguro Taproom from Thursday through Sunday (November 27). In addition to Hop Fest Collaboration Ale, three other Shiga Kogen hop-harvest ales will be on tap: Miyama Blonde Harvest Brew, Harvest Saison, and “Even Prime” White IPA Harvest Brew. Baird will contribute to the hop theme with two small-batch German single-hop brews: Magnum Single-Hop Ale and Perle Single-Hop Ale.

Chef Joon is getting into the act too, featuring three unique dishes made in part with Nagano and Shizuoka ingredients: (1) Wild Boar and Yam Goulash with Malted Whole Wheat Bread (paired with Hop Fest Collaboration Ale), (2) Shio-ika and Kama-age Chirimen Pizza (paired with Miyama Blonde Harvest Brew, and (3) Homemade Deer Sausage with Soba Spaeztle (paired with Harvest Saison). The shio-ika and chirimen for the pizza are from Nagano and Shizuoka, respectively. The deer for the sausage is from our new brewery neighborhood in Izu, and the soba flour is from Nagano.

Please plan to join us at the Nakameguro Taproom this weekend and help us to make the celebration as collaborative (and fun) as was the brewing!

Hop Fest Collaboration Ale will also be served on draught, beginning Friday, October 25 at the following loyal and long-time customers of Baird and Shiga Kogen: Popeye, Good Beer Faucets, Finlaggan, Tir’na’nog, Four Hearts Cafe, Craft Beer Market Toranomon, Beer Yokota, Beer Bar Maru Maru, Bulldog, Grow Stock, Banji Kaicho, Vivo, Kamikaze, Craft Beer Base, Beer House Ken, Gold’n Bub, Okadaya, Towers and Craft Beer Bar. The bottle-conditioned version will be available in limited supply through our Japan network of Sakaya retailers also beginning Friday, October 25.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/10/17): Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Unlike industrial beer, where summer reigns supreme, craft beer truly is a beverage of all seasons. That said, fall — with its crisp and brisk weather — strikes us as a quintessentially good season for the enjoyment of the robustly full-flavored ales that typify craft beer. We are excited to announce today’s release of two such autumn ales: Big Red Machine Fall Classic Ale and O-Bosan Ale.

Baird Beer Seasonal Releases:

*Big Red Machine Fall Classic Ale (ABV 6%):

To baseball fans, October means World Series (also known as the “Fall Classic”) time. To me, the annual Fall Classic invariably brings back boyhood memories of watching and rooting for the great “Big Red Machine” Cincinnati teams of 1975 and 1976 World Series fame. Big Red Machine Fall Classic Ale was brewed initially in 2005 as a 30-year tribute to the Cincinnati Reds World Series championship team of 1975 (they beat the Boston Red Sox in a dramatic 7-game series). We continue to brew it annually because it is such a fine beer and it is the perfect libation to enjoy while taking in the Fall Classic. While my Cincinnati Reds will not be challenging for the World Series ring this year, I still will be glued to the tube each evening, sipping on a Big Red Machine and enjoying one of the world’s great sporting events.

Big Red Machine Fall Classic Ale is brawny in the depth and richness of its malt character, and balanced beautifully by a spicy and sprite hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of Big Red Machine in the glass!

Big Red Machine Fall Classic Ale is keg only this year — we will return to bottling it again next year at our new brewery. It begins pouring from our Taproom taps tonight (Thursday, October 17). It is available for immediate shipment to other craft beer serving establishments throughout Japan.

*O-Bosan Ale (ABV 7%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Gastronomic Bar: Jacuzzi awabar in Shizuoka City!

SN3O4925

Service: Very friendly, polite, but easy-going
Facilities: Great cleanliness overall. Beautiful washroom
Prices: Reasonable
Strong points: All kinds of bubbly drinks. Very healthy and tasty food snacks made with local products.

SN3O4912

I had been on the lookout for this place for quite a while since the owner of Taky’s Cakes and Cafe owner decided to move to new and larger location (report next month I hope).

SN3O4913

I had to surprise to find out it had opened on the very day I chose to have a better look and visit!
Actually, another surprise was waiting for me inside!

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Keisuke Ohta/太田圭祐さん is in fact an old acquaintance of mine in spite of his relatively young age. Some one year ago he left his previous employment to open a successful wine bar called Vin Vino in Ryogae-Cho, Aoi Ku before starting this second venture!

SN3O4918

The small place is an incredible example of Japanese ingeniousness making the most of what small space was available.
6 guests can sit on chairs at the counter while 10~12 more people can stand at two tables and 3 half tables against the wall.
Even so, two staff can work at ease behind the bar and cook without nay hassles.

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Incidentally you can use their beautiful business cards as coasters!

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The counter bar.
Actually very little change was brought to the place except for the seating!

SN3O4922

The lighting is modern but diffused.
As a customer if you want a little privacy sit at the counter or stand at one one of the half tables against the wall.
If you want to be seen and see stand by one of the two tables behind the bay window!
Mind you, depending on the kind of customers it can either be very quiet or definitely raucous!

SN3O4914

I started with a dry wine from the Cotes du Rhone in France with no bubbles, but one can enjoy, beer, sake, cocktailes, liqueurs, spirits, whiskey, wine by the glass or bottle, fizzy or flat, soft drinks, soda and light meals!

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Now, the food is definitely of a higher level but reasonable!
All the vegetables are organically grown by Mr. Baba in Fujinomiya City at the foot of Mount Fuji!
The above vegetables exquisitely cooked as “frites” (actually an elegant tempura) are worth the visit alone!

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From a different angle two kinds of eggplants, a square bean and other beauties the staff take pride in meticulously introducing!
There are plenty of other tasty morsels available but that will be for the next report!

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And do not forget to explore the wine list including such unusual offerings as this pink fizzy wine from Yamanashi Prefecture!
See you soon there again!

JACUZZI awabar
]420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10-2
Tel.: 054-269-5992
Opening hours: 15:00~24:00
Closed on Sundays
Credit cards not yet!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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

Oktober Fest 2013 at Growstock in Shizuoka City on October 14th!

SN3O4793

Service: very lively and friendly.
Facilities: great cleanliness overall.
Prices: reasonable, good value.
Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities.

OKTOBER-FEST-1a

Growstock (part of Beck Co Ltd. with Mando and Aoi Beer Stand) will hold its Oktober Fest for the 5th time running on October 14th!

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October 14th is on a Tuesday, but since it is a National Holiday you are left with no excuse, especially in the light that it will held in the afternoon from 13:00 to 19:00.
Rerserve your seat outside on the terrace!

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Advance all you can drink and eat Food & Drinks Tickets are sold for 4,000 yen. If you buy 4 tickets you will be offered a limited edition T Shirt!
Only 40 tickets available so hurry!
Otherwise all drinks and food can be bought for 600 yen a piece (tickets to be bought at the entrance only) on the premises on the day!

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GROW STOCK
420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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 (2013/10/08): The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager

Baird Beer & Taproom Events Bulletin
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The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is my favorite season. I love the clean crispness in the air and the brightness of the season’s colors. Fall is the season for celebration of nature’s harvest. We are honoring the autumn season this year with two special brews: Joie de Vivre Golden Ale and Fall Fest Lager.

New Baird Beer Seasonal Releases:
*Joie de Vivre Golden Ale (6.5%):

If beer is good at one thing it is helping people to feel the joy of the moment. The Belgians are perhaps the best at putting their beer and culinary culture to the service of joyful living. Joie de Vivre Golden Ale is our tribute to Belgium’s joyous beer culture. It is a richly hued golden ale of simple makeup — three base malts (floor-malted Maris Otter, Pilsner and Munich) and one sugar (Japanese sudakito). The hopping is more complex — five earthy, herbal varieties (Millenium, Sterling, Willamette, Fuggle, Styrian Golding) are added in combination both to the kettle and to the conditioning tank. Fermentation is warm (around 25 C), carried out by our house Belgian strain. Attenuation is high; the beer is dry. Each sip will bring a happy reminder of the joie de vivre.

Joie de Vivre Golden Ale is available for immediate release in both kegs and bottles.

*Fall Fest Lager (5.8%):

If the Belgians are best at putting beer to the service of joyful living, the Germans are a close second. Fall Fest Lager is our version of a classic German Marzen lager. The color is the amber-red of the fall foliage. Richly malty in flavor, the body is round and soft. The finish is clean and pleasingly unctuous. This is the taste of of autumn in Bavaria.

Fall Fest Lager also is available for immediate release in both kegs and bottles.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-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