Category Archives: Bars

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/09/20): Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

September 21, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

Dear Taproom Friend & Baird Beer Enthusiast:

As is most often the case, summer in Japan gets blown out and autumn ushered in by the winds of a tempestuous typhoon. We are welcoming fall with today’s release of a beer that has become synonymous with the fall season: Yabai-Yabai Strong Scotch Ale.

New Baird Beer Seasonal Release:
*Yabai-Yabai Strong Scotch Ale (ABV 7.5%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One glass is enough to take the bite out of the evening autumn chill. Two glasses will leave you toasty and blissfully warm. Three glasses and …. YABAI!

Yabai-Yabai begins pouring from our Taproom taps tonight (September 20) and is available in both kegs and bottles for immediate release to Baird Beer retailers throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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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,

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-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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/09/12): Baird Beer Seasonal Release: Kellerbock

September 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird Beer Seasonal Release: Kellerbock

Dear Taproom Friend & Baird Beer Enthusiast:

There is enough diversity inherent in the flavor of beer for a brewer to be able, theoretically, to brew and release a different and distinctive beer every day of the year. Beer truly is the gift that never stops giving. Today’s beer gift is Baird Kellerbock.

New Baird Beer Seasonal Release:
*Baird Kellerbock (6.5%):

Bock is a strong, malt-centric lager of German origin. Bock beers have historically been associated with special occasions — religious festivals and whatnot. They also enjoy a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting.

Baird Kellerbock is an unfiltered and secondarily fermented version of this old German style. It is chestnut-brown in color, richly luxuriant in texture, and hugely malty in flavor. It is a beautiful beer to imbibe in this season of dropping temperatures and shortening days.

Baird Kellerbock is available for immediate release in kegs only (no bottles). It begins pouring from the taps of our Taproom pubs tonight (Thursday, September 12).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Beer: Naoki Mando and Aoi Beer Brewery in Shizuoka City!

September 10, 2013 dragonlife Leave a comment

Naoki Mando/満藤直樹さん!

As I mentioned in my first report of the newest standing bar in Shizuoka City, namely Aoi Beer Stand, his owner, Naoki Mando/満藤直樹さん, will open the newest beer brewery/microbrewery in Shizuoka Prefecture, the 11th, by April 2014!

First of all, why the name “Aoi”?
Well, the address is Aoi Ku, and “Aoi/葵” means “Hollyhock” in Japanese, whose leaves are represented on the family crest of Tokugawa Ieyasu who retired to shizuoka City, then Sumpu, at the beginning of the 16th Century!

The ever-changing craft beer menu at Aoi Beer Stand!

Naoki Mando founded BECK Co. Ltd. 4 years ago which firts included Mando Bar, Growstock Bar, Cherry Beans (sold since then) before opening Aoi Beer Stand in July this year.
Everything but the final estate agency contracts to be signed has been made ready.
The experienced brew master. mr. Kouichi Taka, from Ibaraki Prefecture, has been recruited from NEST BEER Co.
Aoi Beer craft beers will be served at the tap at Aoi Beer Stand, Mando, Growstock and in other establishments and marketed in and outside town.

Hansharo Porter from Kuraya-Nagasawa Brewery in Izu Peninsula!

Naoki will continue offering other craft beers from the Prefecture on a collaboration basis while serving at least 4 of his beers on the tap.
Among the regular and seasonal/limited beers he plans to offer next year one will have the pleasure to taste white beer, IPA pale ale and a novelty, kikuimo Beer!
Kikuimo/菊芋/is Jerusalem artichoke in English or Topinambour in French.
The concept is not only new but so interesting because kikuimo has been confirmed as natural medicinal plant effective for treating diabetes!
Which means that Diabetics will have a beer to enjoy at last!

Baird Beer Rising Sun!

Considering that craft beer breweries in our Prefecture are concentrated in the eastern and western part, having a new brewery right in the middle in Shizuoka City will at last fill a space for the pleasure of all true beer lovers!

Soon, as the sites have seen quite a few changes during the past year I will report anew on Mando, Growstock and the Oktober Fest events held there!

NAOKI MANDO
BECK Co. Ltd., Growstock, Mando, Aoi Beer
420-0031 Shizuoka City, Aoi Ku, Gofuku-Cho, 2-4-6, Mori Bldg., 1F
Tel. & fax: 054-221-5103
Mobile: 090-3350-6208

AOI BEER STAND
420-0847 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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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,

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Beer Standing Bar: Aoi Beer Stand in Shizuoka City!

September 4, 2013 dragonlife Leave a comment

Baird Beer Rising Sun!

Service: Easy-going and smiling. Very hospitable and friendly
Facilities: Very clean overall. Washroom inside Den Bldg, extremely clean and modern
Prices: Reasonable to slightly expensive (but craft beer is never cheap!)
Strong points: All micro brewery craft beers!

After the recent complete overhaul of Den Building in Aoi Ku a few minutes walk form Shizuoka JR Station North exit, the large street and its pavements were also remade and now we find ourselves with a new space downtown which is slowly starting to attract a new crowd.

The latest addition is a minuscule standing bar called Aoi Beer Stand which opened on the 1st of July!
It is the last addition to Beck Co. Ltd which already owns Mando and Growstock bar/restaurants in Shizuoka City.
To start with the opening hours are a bit unusual: 11:00 am to 11:00 pm every day!

The name Aoi is fairly easy to explain as this bar is located in Aoi Ku, Shizuoka City!

But there is another reason. Mr. Mando, who I should interview soon, is planning to start a brewery of the same name in the very city of Shizuoka! I know where but as this is still confidential you will have to wait until next year for more information! Just know it will become the 11th craft beer brewery/microbrewery in the Prefecture! Whereas the average number of microbreweries in Japan is 5~6 per Prefecture, Shizuoka Prefecture is simply becoming a major area!

Ever-smiling Ryousuke Ono/大野良輔さん is looking after the place in day time whereas Mr. Mando take things in charge in the evenings.

Now, they serve only craft beer and absolutely nothing else!
For the moment they serve 6 craft beer from all over Japan (changing regularly), including 2 from Shizuoka prefecture.
When the new brewery starts they will probably serve only Shizuoka craft beer!
Note that the prices are for large glasses. Add 200 yen for a pint-sized glass.

Although the place can sit 6 people on high stool, the moment you have reached 7 guests the stools are pushed under the bar counter and you drink standing on some crowded nights patrons can be seen drinking standing on the pavement!

The door inside on the left does not lead to a washroom (which is located inside Den Building) but a minuscule cellar for the beer kegs as all beers are served draught!

The two Shizuoka craft beers presently on offer are from Baird Beer Co. in Numazu City!

Baird Beer Red Rose Amber Ale!

There is some food available though, but the accent is definitely on the beer!

Will come back with another interview of the owner and of his projects soon!

AOI BEER STAND
420-0847 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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Bryan Baird’s Newsletter (2013/08/20): Seasonal Release — Baird Rauchbock

August 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release — Baird Rauchbock

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in the air. We have the perfect beer to greet it — Baird Rauchbock.

New Baird Beer Seasonal Releases:
*Baird Rauchbock (6.5%):

Rauchbier is an old German beer style, its origins go back to the 1500s where it was a prominent style in the district of Franconia and the town of Bamberg. ‘Rauch’ means ’smoke’ and this is the signature flavor characteristic of a Rauchbier. The smoked flavor is derived from drying green malt over a beechwood fire. Bock is a strong lager of German origin.

Baird Rauchbock is a strong, malty, velvety smooth take on this old Franconia smoked style. 100 percent of the malt bill comes from Bamberg-based specialty malting company Weyermann (63% of which is beechwood smoked malt). The hopping is extremely light — just enough Halletau Tradition and Czech Saaz to balance the rich malt flavor. Rauchbock was brewed back in December 2012 and has been conditioning in our cellar for the past 8 months. This long maturation has brought the assertive smoke character into perfect balance.

Brewmaster’s tip: Get yourself over to the Bashamichi Taproom, order a plate of the low and slow cherry wood smoked brisket, and enjoy it with a glass of Baird Rauchbock. You will want at that moment for nothing else in life!

Baird Rauchbock is keg only and is available for immediate release. It begins pouring from our Taproom taps tonight (Tuesday, August 27).

We also have an additional early autumn beer treat for our loyal Taproom patrons. Today we are tapping two more in our ongoing lineup of single-hop ales (beers brewed to the exact same recipe and specs save for the use of a different hop variety). The hops featured in this taste comparison are relatively high alpha-acid American varieties Nugget and Millenium. These are very similar hops as Millenium was actually bred from the Nugget. Spicy, herbal, floral — these are all descriptors often associated with these hops. What say you? Can you taste a difference?

Nugget Single-Hop Ale (4.6%) and Millenium Single-Hop Ale (4.6%) are available only on draught and exclusively at Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

The Ale House in Fujieda City (Summer 2013-revisited)

August 21, 2013 dragonlife Leave a comment

Service: Friendly and smiling, all in a very quiet atmosphere (when not full!)
Facilities: Overall very clean. Clean washroom
Prices: Reasonable to slightly expensive
Strong points: Shizuoka Micro breweries’ beers on tap, Belgian beers and pub grub.

There are very few pubs, I mean real pubs, British or Irish, worth noticing in our Prefecture.
But I surely don’t mind traveling all the way from Shizuoka City to Fujieda City and come back with the last train back home under the questioning looks from commuters going back to their sleeping town! Fortunately The Ale House is only less than 10 minutes away from the south exit of the JR Station!

It has become one of those “kakureya” (“hidden spots”) that a lot of residents expats talk about, and deservedly so.
Would you believe it I visited it for the first time again in 6 years with a motley of friends! They stille remembered me, though! LOL

At least it looks like a real pub!

But I let my English friend Patrick of Think Twiceguide me along and introduce me to the matser of the Place, Mr. Masayuki Saitou
Mr. Saitou explained us he opened his Pub in 1995 out a search for a new challenge away from the dreary life of a typical Japanese “salaryman”, and indulge in his hobby, namely whisky.
Talking of whisky, he does have an impression collection, but you will have to ask him to show it as it is protected from the spotlights inside wooden cabinets!
Now, if you are a beer lover, he has an extra treat for you, a proof of his dedication: baird Beer from Numazu City and Bayern Meister Bier from Fujinomiya City on tap!

The only problem is that it is really tough to take clear pictures in the very dark lounge bar!

Some of the beers available with their country of origin clearly marked. Don’t worry Mr. Saitoh will somehow explain everything if you don’t read Japanese!

Some of these are actually sometimes available!

The food menu ( a lot of typical pub grub) is in Japanese but the master will gladly help you read it!

the same for the drinks!

Interestingly enough, people here do not know we do have quite a few notable “jibiru”, microbreweries, in Shizuoka Prefecture!
Now if you are into cocktails, no worries, the Ale House has more than you can drink.

Beers come in all kinds of sizes, shapes, colors, on the tap and in bottles!

Long ones, too?

These beer coasters were everywhere! Now, who is this guy?

A very dark beer in a very dark place! LOL

there is plenty of grub (foods) to choose from:
Cheese assortment.

Fried potato wedges with their skins.

Pickles.

Sausages.

Spicy potatoes.

Keema pizza!

Skillet-fried chicken and vegetables.

Spicy mushroom noodles.

And even desserts such as this pear tart!

I won’t want 6 years till my next visit, I can assure you!

The Ale House
426-0061 Fujieda City, Tanuma, 1-4-12 (JR Station South Exit, take second on left)
Tel. & Fax: 054-6362889
Opening hours: 18:30~25:00
Closed on Mondays (Tuesdays are open, even in the case of a National Holiday)
Blog/Homepage (Japanese only)

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Bryan Baird’s Newsletter (2013/08/13): Celebrating Classic German Beer — Kellerhelles and Export Lager

August 14, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Celebrating Classic German Beer — Kellerhelles and Export Lager

Dear Taproom Friend & Baird Beer Enthusiast:

We have said it many times — beer is the most varied and diverse beverage on earth. The proof, of course, is in the drinking. On the heels of last week’s release of two summer-harvest fruit fermented ales, we are pleased this week to release two classic styles of German lager — Kellerhelles and Export Lager.

New Seasonal Baird Beer Releases:
*Baird Kellerhelles (5.5%):

Bavaria is one of the great beer regions of the world. It is long reknowned for its dark lagers (dunkel) and wheat beers (wiessbier). Pale lagers (helles) are a somewhat more recent tradition, the first one having been brewed, it is thought, in Munich by the Spaten brewery in the 1890s. Today, the Helles Lager style is ubiquitous in the beer halls of Bavaria.

Baird Kellerhelles (’keller’ meaning ‘cellar’ and refering to beers that are not clarified or pasteurized) enjoys a wholesome bread-like malt flavor that is leavened perfectly by a delicately floral hop character. It would be hard to find a beverage that better refreshers and refurbishes the drinker on hot summer day.

Baird Export Lager (5.5%):

Bavaria is not the only region of Germany with a storied brewing tradition. The city of Dortmund in Westphalia has a brewing history dating back to the 13th century when it began supplying towns and cities in and about the region with a rich and full-bodied lager beer that become known as ‘Export Lager.’ Beer historian Michael Jackson describes Dortmunder export lager as “less fragrant than a true Pilsner, but still dry; firmer in its maltiness than a Munich lager; slightly stronger than either.”

Baird Export Lager takes its inspiration from this Dortmunder style, combining depth of flavor with a brisk and refreshing character. The high quality of our soft Numazu water I think really stands out in this well-rounded lager.

Kellerhelles and Export Lager are available for immediate release in Japan — both in kegs and bottles. They begin pouring from our Taproom taps tonight (Tuesday, August 13).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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-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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/08/05): Two Summer Seasonal Releases: Japan Tale Ale & Asian Beauty Biwa Ale

August 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Two Summer Seasonal Releases: Japan Tale Ale & Asian Beauty Biwa Ale

Dear Taproom Friend & Baird Beer Enthusiast:

One of the great gifts of the summer season surely is nature’s bounty of fresh fruit and vegetables. Two local fruits, harvested in early summer, are of particular appeal to us because of their usefulness as adjunct ingredients in beer: ume and biwa. Fresh, whole, non-processed fruit that is added to either wort or beer and then subject to the fermentation process can lend wonderfully bright, yet subtle and nuanced, flavors to the final brew.

We are thrilled to share our enthusiasm for this type of locally harvested, in-season fruit beer brewing with you through the release of two classic Baird Beer summer seasonals: Japan Tale Ale and Asian Beauty Biwa Ale.

New Baird Beer Seasonal Releases:
*Japan Tale Ale 2013 (5.5%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

We are now accepting orders for Japan Tale Ale 2013. Shipments from the Numazu brewery will begin Tuesday, August 6. It will begin pouring from the taps of our Taproom pubs tonight (Monday, August 5). It is available in limited quantity in both kegs and bottles.

*Asian Beauty Biwa Ale 2013 (5.5%):

Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and delicately firm — like a true Asian beauty!

We are now accepting orders for Asian Beauty Ale 2013. Shipments from the Numazu brewery will begin Tuesday, August 6. It will begin pouring from the taps of our Taproom pubs tonight (Wednesday, August 7). It is available in limited quantity in both kegs and bottles.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Bryan Baird’s Newsletter (2013/08/01): Harajuku Taproom 4th Anniversary

August 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Harajuku Taproom 4th Anniversary
Dear Taproom Friends and Baird Beer Enthusiasts,

Thank you all for helping us celebrate the Fishmarket Taproom’s 13th anniversary last month. But don’t put down those glasses yet! Harajuku Taproom will be celebrating its 4th Anniversary this weekend (Saturday, August 3rd and Sunday, August 4th)! Events are rare for our youngest taproom, so we always plan to go big for our anniversary bash! First, we have the release of Harajuku Taproom’s Special Anniversary Lemon Lager, which will be followed by a list of seasonal Baird favorites including:
Bakayaro Strong Ale
Temple Garden Yuzu Ale
Cool Breeze Pils
The one-keg only early release of Japan Tale Ale
The Harajuku Taproom and Alias Collaboration Beer: Second Strike Apple Ale
Summer Mikan Ale
And of course, Baird Brewing’s full lineup of year-round beers!

Many of these are one-keg only, so don’t miss your chance to get a taste of these fantastic seasonal treats!

The kitchen will also be preparing special anniversary dishes. This year, our famous anniversary gyoza will feature Iberico pork! Portions are limited, so we apologize if we run out early! Besides our delicious yakitori, kushi-katsu and sashimi are just a couple of the special dishes we will have to offer this weekend, so make sure to grab a bite with your beer!

In order to accommodate as many guests as we can, we will create standing-only sections as well. We thank you for your cooperation! So come on down to Harajuku and help us celebrate our 4th! The Taproom staff are ready to make sure you have a great time!

See you there!

Bryan

Harajuku Taproom
Harajuku 4th Anniversary
Saturday, August 3rd and Sunday, August 4th
Open from 12:00 – 24:00

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

July 23, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

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:

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

July 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

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

Must-see tasting websites:

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

July 12, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, Tourism

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

July 1, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

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

Must-see tasting websites:

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bars, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Fuji City, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Pasta, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wine

Wine Bar & Restaurant: Kichi To Naru Kitchen in Shizuoka City!

June 28, 2013 dragonlife Leave a comment

Service: Smiling, friendly and easy-going
Equipment & Facilities: Great cleanliness overall. Superb washroom
Prices: Reasonable
Strong points: Very fresh local vegetables. Healthy and filling fusion bistro food. Wines served all day long

There is a new very welcome trend of new restaurants coming to town not only to please all budgets but also making a maximum use of local products ensuring freshness and taste at reasonable prices inside a modern and easy-going environment

The latest addition in Shizuoka City, Kichi To Naru Kitchen, is actually the third establishment opened by Kichi To Naru Co. which originally hails from Fuji City.

The place is extremely clean and comfortable tucked away from the heat of the summer and the cold of winter.

The gastronomy is markedly Italian-inspired although it is more fusion than anything else comprising typical Japanese and French bistro fare.

If you are on your own sit at the counter and enjoy the sight of young chefs working in an open kitchen!

Even at lunch the menu offers quite some choice.
For my first lunch I chose the Milky rice (risotto-style) with curry sauce and mushrooms cultivated by Mr. Hasegawa in Fuji City!

It comes with fresh greens and beans salad,…

and potage.

The milky rice risotto and (mild) curry sauce, a very Japanese concept!

I must admit that the milky rice risotto was a bit of discovery! It was perfectly married to the curry sauce!

For my second lunch I sampled the pasta with fried eggplants in mildly hot tomato sauce!

Very Italian in concept!

Very healthy and tasty al dente spaghetti!

And home-made tiramisu for dessert!

Expect more visits at tea-time and dinner!

Kichi To Naru Kitchen
Chef: Ryo Ogihara
Shizuoka City, Aoi Ku, Shichiken-Cho, 5-8, Miraie Shichiken Cho Bldg. 1F
Tel.: 054-255-5036
Opening hours: 11:00~23:00 (until 24:00 on Saturdays & Sundays)
Closed on Mondays
HOMEPAGE (Japanese)

Other establishments:
Kichi To Naru Kitchen
Fuji City, Takane Cho, 11-9
Tel.: 0545-57-0111

Kichi To Naru Izakaya
Fuji City, Urijima Cho, 108
Tel.: 0545-53-0187

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French Gastronomy: Dinner at La Fillette in Shizuoka City!

June 27, 2013 dragonlife Leave a comment

French Andouillette!

Service: Friendly and a bit shy
Facilities & Equipment: Very clean overall, pleasant washroom
Prices: Reasonable to slightly expensive
Strong points: French restaurant doubling as a wine bar. Traditional French Bistro gastronomy. Good range of wines.

La Fillette (meaning “young/little girl) has the enormous merit to double as a wine bar (you may drink beer, lol) which allows you to sit comfortably in front of a h[glass at any time of the evening.

It used to be a Spanish restaurant before it opened 6 years ago and the decor outside has changed very little!

have a good look at the blackboard outside! Take your time and read it! I personally found an item that any Frenchman worth his salt has to sample!

Actually, it is not one but two blackboards you will have to check before entering!

A great feature of the place is that hey have their own cave/cellar which you can peek inside. I can garantee you you will discover some memorable bottles !

if you are on your own, you would do better to sit on a high stool at the bar counter, but if you are with a special company take a table in a cozy corner!

They have some very reasonable champagnes for the connoisseurs!

The menu is very traditional French bistro gastronomy with many a little surprise such as the above cheese creme brulee for appetizer!

As a Burgundian I couldn’t resist the escargots/snails!

The single item I would kill for!
French andouillette (pork tripes sausage)!
Home-made (not easy) and serve with succulent mashed potatoes!

Oysters gratin to damn a New Englander!

Ox jowl wine stew!

Another view of this traditional French Bistro fare you would find anywhere back home!

Home-made pistachio ice-cream!

but for me it was a succulent cheese plate!

With the perfect garlic toasts!

Looking forward to my next visit! There are too many many morsels I had to ignore! LOL

LA FILLETTE
Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-1-4 (along Showa Street)
Tel.: 054-251-6018
Opening hours: 17:30~24:00 (from 15:00 on Saturdays)
Closed on Sundays
Credit cards OK

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