Category Archives: Beer

Bryan Baird’s Newsletter (2011/04/06)

Baird Beer & Taproom Events Bulletin
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Spring Seasonal Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have enjoyed a glorious run of clear and sunny weather recently which, in its own small way, contributes to the lifting of spirits here in Japan as our friends in Tohoku continue to cope with the devastation of the earthquake, tsunami and nuclear aftermath. Beer too, like sunshine and blue skies, can play an uplifting role in people’s lives. A pint of flavorful beer enjoyed over a friendly conversation is one of life’s small but great pleasures.

It is in this spirit of uplift and renewal that we happily announce today’s release of delicious spring seasonal brew: Temple Garden Yuzu Ale.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Ale (ABV 5.5%):

Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, NZ Cascade and US Santiam varieties. Additions of wheat and rye to the malt grist help accentuate to piquant and aromatic character of the yuzu fruit. We add the fruit to our whirlpool in two forms: as peel shavings and as freshly squeezed juice. Thus, we achieve both a depth and complexity of yuzu flavor and an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available in both kegs and bottles (633 ml). It is, of course, pouring from the taps of each of our Taproom pubs as well as from the taps of a host of other fine pubs and restaurants in Japan. Be sure to come in and enjoy a pint while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Bryan Baird’s Newsletter (2011/03/03)

Baird Beer & Taproom Events Bulletin
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New Seasonal Releases; Lucky 7 Stout Week
Dear Taproom Friend & Baird Beer Enthusiast:

The tremendous variety inherent in beer rivals the frequent vagaries inherent in weather. As we approach spring here in Japan, daily changes in the weather are becoming more pronounced; so too are demonstrations of beer diversity. We are pleased to contribute to the beer diversity cause with the release of two unique brews: Second Strike Apple Ale and Wheaty IPA.

New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (ABV 6%):
The concept, and the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale — brewed for a second consecutive year, were provided by the Harajuku-based company Alias’ president, Tajima-san. The chief difference with last year’s version is fermentation with our house Belgian ale yeast. The grist consists of a combination of wheat and barley malts, as well as un-malted wheat and Sudakito sugar. Hopping is moderate (25 IBUs) and simple (two additions of two varieties: Perle & Vanguard). Freshly cut, sliced and minced Nagano apples are incorporated in three different stages: (1) Wort kettle , (2) Whirlpool, and (3) Conditioning tank. The flavor result is crisp, tart and effervescent.

Second Strike Apple Ale enjoys an exclusive debut release at our Harajuku Taproom on Friday, March 4. General release happens on Saturday, March 5. It is available both on draught and in bottles (633 ml). Individual consumers can purchase bottles direct from the brewery via our online E-shop.

*Wheaty IPA (ABV 6%): This is another in our line of small-batch ales brewed exclusively for Real Ale dispense via the hand-pumps at our Taproom pubs. As the name implies, this is an India Pale Ale heavily accented with malted wheat (30% of the grist). The hop bitterness is clean (Warrior and Horizon) but the flavor and aroma is fruity (Centennial, Cascade, NZ Cascade). The soft and low-CO2 real ale dispense through our British hand-pumps yields an exquisite imbibing treat.

Wheaty IPA is being poured exclusively at our Taproom pubs beginning Friday, March 4. Please stop in for a pint while quantities last.

Upcoming Taproom Events:
*Lucky 7 Stout Week @ Nakameguro Taproom (March 13 – March 21):

Each of the past several years we have used the Irish national holiday, St. Patrick’s Day (March 17), as an excuse to celebrate the quintessential Irish ale style — Stout. Stout, of course, is a wonderful pitch-black ale that enjoys many stylistic manifestations. We serve up seven different interpretations of Stout during our week-long celebration which we call Lucky 7 Stout Week. This year we will be holding Lucky 7 Stout Week at our Nakameguro Taproom, kicking off at noon on Sunday, March 13 and running through the Japan national holiday, Monday, March 21.

We will be selling special Lucky 7 Stout drink cards throughout the week and purchasing customers who complete the card during the week will be eligible for a raffle of special Baird Beer prizes. The NT kitchen will be serving seven Irish specialty dishes all week to match the stouts. Sayuri and I will be in attendance on March 13 to enjoy Stout, talk Stout, eat Irish food and revel in the camaraderie of fellow enthusiasts. More Stout Week details will be forthcoming shortly.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Bryan Baird’s Newsletter (2011/02/16)

Baird Beer & Taproom Events Bulletin
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Ganko Oyaji Barley Wine 2011 Debut; Barley Wine Beer School @ Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

It is the time of year when the big bear of the Baird Beer world, Ganko Oyaji Barley Wine, emerges from its hibernal rest in the Baird Brewery cellars. Ganko Oyaji Barley Wine 2011 will debut, along with its new brand artwork, on Saturday, February 26 (coinciding with the kick-off of our Nakameguro Taproom Barley Wine Beer School event).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2011 (ABV 9.5%):

Brewed in June 2010 and packaged upon krausening in July, Ganko Oyaji 2011 sports a grist bill consisting of floor-malted Maris Otter and Bohemian Pils, as well as British crystal malt and 10% Japanese red (akato) sugar. This year we lowered the starting gravity somewhat(23.9 Plato), primarily fermented with an American Ale yeast, increased the hop bitterness (75 IBU), and krausened with our house Scottish Ale yeast. The result is a potently complex yet extraordinarily balanced big beer. Ganko Oyaji is an ideal after-dinner or before-bed restorative; it might even be delicious at breakfast too! It promises to condition nicely for months and years to come.

Ganko Oyaji Barley Wine 2011 will be available on draught at all of our Taproom pubs and at other Baird Beer retailing restaurants beginning Saturday, February 26. Bottles (633 ml) can be purchased direct from our brewery E-Shop and through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day. Vertical tastings of three years of Ganko Oyaji (2008, 2010, 2011) will be possible exclusively at our Nakameguro Taproom. A small number of kegs of the 2008 Ganko Oyaji remain available for retailer purchase.

Upcoming Taproom Events:

*Nakameguro Taproom Barley Wine Beer School (Saturday-Sunday, February 26-27):

This is another in our popular series of Nakameguro Taproom Beer School seminars. Our thematic focus this time will be the historical beer style known as Barley Wine. Two Beer School sessions will be held: an English language version on Saturday, February 26 (3:00 – 5:00 pm) and a Japanese language version on Sunday, February 27 (1:00-3:00 pm). The English language Beer School will be conducted by Baird Beer Lead Brewer, Chris Poel, and Nakameguro Taproom Beer Manager, Marco McFarren. The Japanese language Beer School will be led by Baird Brewer, Tetsuya Kataoka, and Nakameguro Taproom Manager/Chef, Akitsuke Ishikawa. Cost of participation is 3,500 yen and enrollment is limited to 30 people per session. Advanced reservations are required (email: nakameguro-tap@bairdbeer.com or call/visit the NT directly).

During the Beer School, the following Barley Wine ales will be tasted:

Baird Ganko Oyaji Barley Wine 2008
Baird Ganko Oyaji Barley Wine 2010
Baird Ganko Oyaji Barley Wine 2011
Swan Lake Barley Wine (2011 debut version)
Green Flash Barley Wine
Stone Old Guardian Barley Wine 2009
Iwate Kura Barley Wine (wine yeast fermented)
Additionally, Chef Ishikawa-san and his staff will be serving a wonderful light tasting of speciality dishes matched with various of the Barley Wine ales. This is a beer and food event not to be missed. Please contact the Nakameguro Taproom today to reserve you spot.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-