Category Archives: Numazu City

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

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

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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,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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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

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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, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/06/06): Three Single-Hop Seasonal Releases

June 10, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Three Single-Hop Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Hops are the spice of beer; they provide the bitter balance to the malt sweetness and infuse the brew with varying attributes of flavor and aroma. There are many varieties of hop, all imparting different character notes. Hops sharing the same name and genetic lineage often manifest characteristics dramatically different from their brethren grown in other regions of the world. Hops are, in a word, fascinating.

The best way to understand the comprehensive character of an individual hop variety is to brew a beer exclusively with that hop. This is called single-hop brewing. We have been busy single-hop brewing over the past several months and are happy to begin releasing some of these experiments. Up today: (1) Sorachi Ace Single-Hop Ale, (2) Santiam Single-Hop Ale, and (3) Northern Brewer Single-Hop Ale. All three of these varieties were grown in the United States. The recipes for these beers are identical, except of course for the hop variety. Calculated IBUs stand at 30. All are dry-hopped.

New Seasonal Baird Beer Releases:
*Sorachi Ace Single-Hop Ale (5%):

Sorachi Ace is a hop variety apparently from China but then shipped to and grown in Japan where it became known as a Japanese hop. It’s pedigree is a cross between Brewer’s Gold and Saazer. The Sorachi Ace we are using was grown in the United States. We have never seen, used nor tasted Sorachi Ace grown in Japan. This is our first experience with it period. It is noted for a lemon-like character. Alpha acid content for the 2012 crop is 15.3%. What do you think?

*Santiam Single-Hop Ale (5%):

This hop was released in the U.S. in 1997 and is a cross between Tettnanger and Hallertau Mittlefruh. It thus is noted for it’s ‘noble’ aroma, often described as spicy and floral. Santiam is one of the key hops in our year-round Single-Take Session Ale. Alpha acid content for this 2011 crop sample is 9.2%. How do your tastebuds respond?

*Northern Brewer Single-Hop Ale (5%):

Originally bred in England in 1934 from a Canterbury Golding female hop and a male hop known as OB21. It is held as a quintessentially ‘dual-purpose’ hop: equally good for its bittering potential and its aromatics. We are using the U.S. grown version here. We first got to know this hop as a signature hop in the Anchor Steam beer. Alpha acid content for this 2012 crop is 9.4%. We used to use Northern Brewer way back and featured it in our Bay Steam beer (a forerunner to Red Rose Amber Ale) — remember that? This is our first go with it in several years. What say you?

All three of these single-hop ales begin pouring tonight at our Taproom pubs. They also are available for immediate release to Baird Beer retailing pubs and restaurants in Japan. Please note, these are small-batch brews, keg only (no bottles), and thus very limited in supply. Orders will be fulfilled on a first-come, first-serve basis.

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/05/29): Limited Seasonal Release: Daidai Pale Ale

June 3, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Limited Seasonal Release: Daidai Pale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Just back from a fantastic few days in Melbourne, Australia where we participated in Australian Beer Week. As part of our participation we were asked to brew a special beer with some unique Japanese ingredient to debut at the week-ending beer festival. Daidai fruit was in season at the time and thus we choose to brew a daidai-infused citrus-laden pale ale. It was a big hit down under! Well, we wanted some for ourselves and our beer-loving friends here in Japan, too, so we saved a few bottles and kegs. What remains of Daidai Pale Ale is being released in the Japan market today.

New Baird Beer Seasonal Release:
*Daidai Pale Ale (5.5%):

Daidai is a wonderfully aromatic citrus fruit the juice of which is pungently tart. The aroma is captured in the peels, which we add once on the hot-wort side (whirlpool after boiling) and once as a ‘dry-peel’ addition on the cold green-beer side. The juice is added to the whirlpool along with the first peel addition and thus is subject to yeast metabolism during fermentation. The hops (Simcoe, Citra, Chinook, Sorachi Ace) were selected and combined with the intent of complementing and enhancing the daidai fruit character.

The result is a brisk and balanced pale ale highlighted by a sublimely complex fruit character. Daidai Pale Ale is available in extremely limited quantities in both bottles and kegs. It begins pouring from the taps of our Taproom pubs tonight (Wednesday, May 29).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Bryan Baird’s Newsletter (2013/05/16): Two More Hoppy Spring Seasonal Beers

May 20, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Two More Hoppy Spring Seasonal Beers

Dear Taproom Friend & Baird Beer Enthusiast:

May is our ‘tribute to the hop’ month and we are pleased to announce the release of two more wonderful hop-character seasonal brews: Fire in the Belly — Doug’s Red Ale and Belgian Pale Ale.

New Baird Beer Seasonal Releases:
*Fire in the Belly — Doug’s Red Ale (6%):

Doug Benning was what we would consider a ‘founding customer’ in our Fishmarket Taproom. He first made an appearance the second or third weekend of our operation, visiting together with his wife, Miyuki, and fellow ‘founding customer’, Jason Block. That Doug was a curiously inquisitive and passionate person was revealed to Sayuri and me within minutes. That he was to be a life-long fan of the Taproom and Baird Beer, a future owner-partner in our business, and, most of all, an intimate and fiercely loyal friend, became apparent over the coming months and years.

Sadly, Doug passed away one year ago today, in a fashion as sudden as his life was intense. I understood Doug’s intensity perhaps better than most; we shared what my mother would have called ‘fire in the belly.’ We love Doug and Fire in the Belly is our beer memorial to him.

Fire in the Belly — Doug’s Red Ale is an explosively flavorful ale, richly malty with a bright hop character. The aroma is piny and pungent and comes courtesy of dry-hopping with two American varieties: Chinook and Simcoe. Doug, this Baird Beer is for you!

*Belgian Pale Ale (5.2%):

Pale Ale is the Pilsner of the ale world — myriad versions of it are brewed by ale breweries around the world. In this take, we ferment with our house Belgian ale yeast (a witbier strain) and incorporate a unique blend of fruity, grassy, herbal hop varieties (Galena, Santiam, Motueka, Styrian Golding, Saaz), all of which are used in dry-hopping. The flavor is fruity and full in the mouth, finishing with a very pleasant spicy dryness.

Both Fire in the Belly and Belgian Pale Ale are available for immediate release in kegs as well as bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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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, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/05/10): 2013 Release — Saison Sayuri

May 11, 2013 dragonlife 1 Comment

Baird Beer & Taproom Events Bulletin

2013 Release — Saison Sayuri

Dear Taproom Friend & Baird Beer Enthusiast:

I am a big fan of Belgian-style Saison beers and so is my wife Sayuri. In 2007 I brewed this style for the first time as a birthday present for Sayuri. She liked it so much that we now brew it annually and release it on her birthday. Today is her birthday and we are pleased to release Saison Sayuri 2013.

Baird Beer Seasonal Release:
*Saison Sayuri 2013 (ABV 6%):

Saison means “season” and this family of beers is thought to have originated in Wallonia in southern Belgium. Saisons were brewed in the winter at farmhouse breweries for summer consumption by
thirsty farmhands. While there is no exact flavor profile or processing technique that define Saison stylistically, common traits exist (e.g. relatively pale in color, moderate in alcohol, refreshing in a dry or sour type of way, etc.). Often spices and ingredients uncommon to beer but otherwise readily available on the farm are incorporated. Saisons are thus typically Belgian in their funkiness and individuality.

Saison Sayuri is like its namesake — a fascinating admixture of down-to-earth simplicity and understated complexity. As with the 2012 version, this year’s Saison Sayuri is brewed with small spice-like additions of the peels and fresh juice of local aoshima mikan fruit from the local orchard of our carpenter and friend, Nagakura-san. The citrus character of the mikan fruit is complemented beautifully by bright fruit flavors imparted from three varieties of New Zealand hops (Motueka, Wakatu and Cascade). The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character.

Saison Sayuri is available for immediate release in both in kegs and bottles (360 ml). It will be pouring from the taps of each of our Taproom pubs today, May 10, in honor of the birthday girl.

Sayuri and I will be at the Nakameguro Taproom tonight to celebrate her birthday together with the 5-year anniversary of the Nakameguro Taproom. Of course no Taproom birthday celebration would be complete without a special commemorative batch of Baird Beer. This year, our brewers are honoring the Nakameguro Taproom with NT-5 Wheat-Hop Ale. This is a hop-forward wheat-based ale that is dry-hopped with a unique combination of six hop varieties (Summit, German Magnum, Centennial, Citra, Saaz and Tettnanger). NT-5 Wheat-Hop Ale will be tapped at the opening of business tonight and is available on draught exclusively at the Nakameguro Taproom. We hope to see you there.

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, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/05/01): More Spring Seasonal Releases

May 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

More Spring Seasonal Releases

Dear Baird Beer Enthusiast & Taproom Friend:

Welcome to May and to Japan’s Golden Week holiday season. We are excited to kick both off with today’s release of two terrific spring seasonal brews: Pawa-Hara Golden Ale and Hop Havoc Imperial Pale Ale.

New Baird Beer Seasonal Releases:
*Pawa-Hara Golden Ale (6.5%):

Last year I learned of a new and interesting Japanese cultural construct which is essentially the polar opposite of bureiko jikan. Japanese call it pawa-hara which is short for “power harassment”. This is a situation in which someone on the top rungs of the hierarchical relationship ladder invites underlings out for a drink and a bite with the express intent of bullying and berating them. Alcohol, it seems, fuels this newly coined social custom too.

Well, if this is going to take place, we feel there needs to be a good beer suitable to the occasion. Our answer: Pawa-Hara Golden Ale. The recipe is pretty much the same as Bureiko Jikan Strong Golden Ale, only a lighter (14.4 Plato) less potent (6.5%) version. The result is a beer of seductive but not overwhelming strength; ideal for buttering someone up for the lambasting to come!

Pawa-Hara is available in both kegs and bottles (360 ml).

*Hop Havoc Imperial Pale Ale (6%):

As you know, hops are dear to the hearts of the brewers of Baird Beer. We simply love hop character in beer. Last year we designated May as ‘Hop Madness Month’ and released sixteen different varieties of hop-forward beer to celebrate this beloved perennial plant. This year too we will be releasing several hop-centric seasonal brews during the month of May as a gesture of our love. We start off with a hop bomb — Hop Havoc Imperial Pale Ale!

We limit the release of Hap Havoc to once a year as it will take a complete year for the imbibers’ taste-buds to fully recover from the hop assault. The malt bill here is one that would constitute a strong pale ale (starting gravity of 13.7 Plato), but the hop charge is one you would find in a double IPA (85 BUs in the kettle and whirlpool and then double-dosings of dry-hops using a combination of Citra, Simcoe, Sorachi Ace, Centennial and Chinook). Put simply, this is Hop Madness!

Hop Havoc Imperial Pale Ale is available for immediate release in both kegs and bottles (360 ml).

Upcoming Taproom Events:
May is also the month in which we celebrate two important Baird Brewing birthdays — the Nakameguro Taproom will turn 5 on May 10 and Sayuri will be 26, I believe. We will be killing two parties with one weekend blowout at our Nakameguro Taproom (Friday, May 10 – Sunday, May 12). The birthday girl will be at Nakameguro on the 10th, drinking copious amounts of her birthday beer — Saison Sayuri. This year’s Nakameguro Taproom birthday beer is a unique wheat-based hop-forward ale that we call NT-5 Wheat-Hop Ale. It will debut on May 10 and be served exclusively on draught at the Nakameguro Taproom.

Please mark your calendar and plan to join us for a festive birthday weekend of great pizza and beer. You can learn more details about the weekend celebration as the date approaches by visiting the Nakameguro Taproom blog on our website.

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

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

Bryan Baird’s Newsletter (2013/04/24): Seasonal Release: Bureiko Jikan Strong Golden Ale

April 29, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Bureiko Jikan Strong Golden Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Have you told your boss at work lately what you really think of her? Do you need some liquid encouragement? We have it for you in Bureiko Jikan Strong Golden Ale.

New Baird Beer Seasonal Releases:
*Bureiko Jikan Strong Golden Ale (ABV 8.5%):

The inspiration for this refreshing yet potent brew is the renowned Belgian classic, Duvel. The key attributes of Duvel are light body, high alcohol, and spritzy effervescence. We aim for the light body and strong alcohol through a high starting gravity (18 Plato) that contains a large amount of Japanese korizato and akato sugar (20 percent). High attenuation and natural carbonation through secondary fermentation in package provide the sprite, refreshing character. A touch of spicy-floral hop flavor and aroma (Sterling, Saaz, Styrian Golding) helps to round out the character.

Bureiko jikan (literally, “time for impertinence“) is a classic Japanese cultural construct: it is a moment when, generally fueled by alcohol, the strict bonds of hierarchical relationships melt away and individuals on the lower rungs of those relationships can let their true feelings and frustrations out without threat of later recrimination. It is a cathartic venting mechanism that effectively preserves the hierarchical system of relationships here. So, invite your boss or senpai out for a Baird Beer, order up a glass of Bureiko Jikan Strong Golden Ale, and let it fly!

Bureiko Jikan Strong Golden Ale is available for immediate release in both kegs and bottles (360 ml).

And if you need to work your way up to a Bureiko, just stop into one of our Taproom pubs for a handpump pull of a delightful session ale: Munich Malt Ale (ABV 4.0%). As the name implies, the base malt in this smooth mahogany ale is 100 percent German Munich malt. A generous addition of specialty caramel wheat malt adds body and color. The hopping is lightly spicy (Santiam) and softly fruity (Ahtanum). Munich Malt Ale is available beginning Thursday, April 25 exclusively at our Baird Beer Taproom pubs.

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

Bryan Baird’s Newsletter (2013/04/17): Annual Release: Temple Garden Yuzu Ale

April 17, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Annual Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have been avid fruit beer brewers for over a decade now. It all started with the first crate of mikans handpicked and brought into our original Fishmarket Taproom brewery by the carpenter, Nagakura-san. Since then we have been incorporating local, in-season whole fruit into our brewing regimen every chance we get.

Temple Garden Yuzu Ale is one of the staple brands in our seasonal fruit beer brewing schedule. We are pleased to announce today’s release of the 2013 version.

New Baird Beer Seasonal Release:
*Temple Garden Yuzu Ale 2013 (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, US Cascade and US Santiam varieties. Small additions of wheat and rye to the malt grist help accentuate the piquant and aromatic character of the yuzu fruit. We add the fresh fruit in two forms (as peel shavings and as freshly squeezed juice) and at two separate stages (one at wort production before primary fermentation and one during beer maturation before packaging and secondary fermentation). Thus, we achieve a nuanced depth and complexity of yuzu flavor as well an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from the taps of our Taproom pubs on Thursday, April 18. Be sure to come in and enjoy a pint while quantities last.

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

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

Bryan Baird’s Newsletter (2013/04/05): Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

April 6, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Welcome to spring. Life’s budding renewal is evident all around us here in Japan. It’s a great time to be alive! As brewers we celebrate this gift of life with Beer. Today we are releasing two spring seasonal treats that highlight nature’s varied and abundant bounty: Second Strike Apple Ale and Basil Brown Ale.

New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (5.5%):

The concept, together with the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale, brewed for a fourth consecutive year, was provided by our friends at the Harajuku-based company Alias. In order to highlight most effectively the wonderful all-natural flavors of our Nagano-grown red apples we incorporate only base malts in the grist and we mash long and low in order to maximize fermentability and achieve high attenuation. This renders the beer dry and a touch cider-like. The hopping is low and neutral (15 IBUs from two additions of low-alpha Vanguard hops) so as to not interfere with the apple character. We add the fresh apples, sliced and minced, to the wort twice (once during the boil and once in the whirlpool) and to the green beer once (in the conditioning tank before packaging and secondary fermentation).

Second Strike Apple Ale begins pouring from the taps of our Taproom pubs today and is available for immediate shipment (kegs and bottles) to Japan-based Baird Beer retailers.

*Basil Brown Ale (5%):

The hop is the herb that garners all the glory in beer today. It was not always thus. There was a time long ago before the hop that beer (often known as gruit) was spiced and flavored with a panoply of herbs. Craft brewers world-wide are today busy revisiting these traditions of ex-hop herb brewing.

We are no exception. Fortunately for us we have amongst us a passionate herb home-gardener in the person of draught beer manager Chris Madere. Last year, if you recall, we used some of Chris’ home-grown dill in our Dill Porter. This year, the botanical beer man brought me a bag full of garden basil, sun-dried. What’s a brewmaster to do but formulate a beer recipe?

Basil Brown Ale is the result. Aside from the nice illiteration in the name, I liked the idea of combining the soft, bready, caramel-accented notes of an English-style brown ale with the spicy and slightly minty herb character of the basil. Subtlety and nuanced balance, of course, are the key. This we have achieved with Basil Brown Ale!

Basil Brown Ale is a small-batch real ale which is being poured exclusively through the handpumps of our Taproom pubs. It won’t last long so make haste to the Taproom nearest you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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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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Bryan Baird’s Newsletter (2013/03/25): Lucky 7 Stout Month Final Release: Great American Stout

March 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month Final Release: Great American Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Our month-long March celebration of stout beer has moved into the final week. Last, but most definitely not least, in our Lucky 7 Stout release line-up is Great American Stout.

*New Baird Beer Seasonal Release:
*Great American Stout (6.5%):

An American-style stout is, as should be no surprise, a relatively hoppy interpretation of the stout genre. Great American Stout is hopped to 55 IBUs with four American hop varieties: Columbus, Warrior, Summit, Cascade. A generous dosing of all four varieties post-boil into the whirlpool is the key to the softly herbal-floral fragrance. Additions of Japanese dark sugar serve as a seamless complement to rich flavors derived from three types of roasted grain.

Great American Stout begins pouring from our Taproom taps today (Monday, March 25). It also is available (kegs and bottles) for immediate release to craft beer retailing establishments throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Bryan Baird’s Newsletter (2013/03/20): Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

March 20, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

Dear Taproom Friend & Baird Beer Enthusiast:

All stouts share an obvious common trait: they are black in color. They also share a more subtle one: namely, a slightly smokey character. Both of these common traits derive from the use of highly kilned malts and raw grains in the brewing of stouts.

Baird Beer Seasonal Release:
*Black Smoke Stout (6.5%):

In the case of Black Smoke Stout, we build upon the subtle smokiness derived from the used of highly kilned black malt, as well as roasted wheat and barely, by adding an additional and completely different source of smoke character — German 2-row base malt that has been dried (smoked) over a beechwood fire.

The intertwining of these two separately derived smoke characters is so complete that it is impossible to distinguish where one begins and the other ends. The overall impression that Black Smoke Stout will leave upon the drinker can be described in just a few words – silky, velvety-smooth smoke.

Black Smoke Stout begins pouring from our Taproom taps today (Wednesday, March 20). It is available for immediate release (bottles and kegs) to all Baird Beer retailing outlets in Japan. For those of you drinking a Black Smoke Stout at one of our Taprooms, be sure to get your Lucky Seven Stout Card stamped. You will be only one stout away (Great American Stout) from completing the card and earning yourself a free Baird Beer shirt.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/03/15): Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

March 16, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

Our Lucky Seven Stout Month celebration continues with today’s release of two more seasonal brews: Mama’s Milk Stout and Luck of the Irish Red Ale.

Baird Beer Seasonal Releases:
*Mama’s Milk Stout (4.5%):

Milk Stout is a stout of moderate gravity and alcohol that is brewed with a portion of milk sugar (lactose). This lactose is not fermentable by brewer’s yeast and thus remains in the beer after fermentation, contributing to the body and mouthfeel of the beer. Milk Stout was once thought to be a beer good for nursing mothers. The flavor is certainly one that makes the imbiber feel wholesomely nourished.

Mama’s Milk Stout is now pouring from our Taproom taps and is available for immediate release (bottles and kegs) to Baird Beer retailers throughout Japan.

*Luck of the Irish Red Ale (4.5%):

We brew this malt-laden, biscuity red ale each year to mark the celebration of St. Patrick’s day (March 17). This year we have brewed it on our large system and thus have bottles and kegs to release to the general Japan beer market. Luck of the Irish Red Ale will be pulled from our Taproom handpumps beginning tonight (Friday, March 15).

Please note our St. Patrick’s Day Taproom celebration on Sunday, March 17. Our Taproom kitchens will be serving some special Irish pub cuisine and we will be toasting Ireland’s patron saint all day long with 500 yen pints of Luck of the Irish Red Ale and Shimaguni Stout (our year-round Irish-style dry stout).

We look forward to seeing you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/03/08): Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

March 10, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

Dear Taproom Friend & Baird Beer Enthusiast:

March is the month that we at Baird Brewing celebrate the dark side of the beer world — stout ales! Lucky 7 Stout Month is in full swing at all of our Taproom pubs. Today we are pleased to announce the Japan-wide release of one of our annually brewed seasonal stouts: Midnight Oil Export Stout.

Baird Beer Seasonal Release:
*Midnight Oil Export Stout (6.7%):

Export stouts generally are rich and roasty in flavor, moderately high in alcohol strength, and sport some noticeable hop character (normally registering in terms of bitterness and flavor). Baird Midnight Oil Export Stout enjoys a complexly layered roasted malt (barley & wheat) character that is balanced beautiful by a kiss of caramel sweetness. A firm, straightforward hop flavor rounds this stout into perfect condition.

Midnight Oil Export Stout is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom pub taps tonight (Friday, March 8).

An additional stout not to be missed, and part of our Lucky 7 Stout Month celebration, is now being pulled exclusively through our Taproom handpumps — Smoke & Fire Stout (5% abv and brewed with Habanero peppers from draught beer manager Chris’ garden). The base malt used in Smoke & Fire is completely beachwood smoked malt from Germany. As the smoke vanishes, a kiss of Habanero fire appears — not enough to burn, just enough to excite and captivate.

Taproom Events:
*Lucky 7 Stout Month at all four Taproom Pubs:

The month-long celebration of stout ales at our Taproom pubs began last weekend at the Morning Coffee Stout brunch. It continues all month long. Below are the Taproom release dates for the stouts on our Lucky 7 menu:

Morning Coffee Stout (3/2)
Smoke & Fire Stout (3/6)
Midnight Oil Export Stout (3/8)
Mama’s Milk Stout (3/15)
Shimaguni Stout as well as Luck of the Irish Red Ale (3/17 – St. Patrick’s Day)
Black Smoke Stout (3/20 – national holiday)
Great American Stout (3/25)
Be sure to pick up a Lucky 7 Stout stampcard at a Taproom counter. The card contains punches for all seven stouts plus one for Luck of the Irish Red Ale. All patrons who complete the full card by the end of the month will receive a free Baird Beer shirt (you may choose among our several styles).

Additionally, each Taproom will be featuring special menu items to match the stout styles on draught. Come in and taste for yourself the diversity inherent in this iconic beer style.

*Bashamichi Taproom Live (CODE); Saturday, March 9 from 8:00 pm:

CODE was a band formed by an eclectic group of young expat teachers in Numazu back around 2000. They were Fishmarket Taproom regulars and early Baird Beer fans. More importantly, they were passionate about their music. This passion came through not just in the quality of the music, but in the creativity and originality too.

Most of the guys have moved from Numazu and work as professionals in and around Tokyo. We are pleased to bring that back together as a musical entity which will be performing live at our Bashamichi Taproom this Saturday evening. Sayuri and I will be there in full groupie mode, rocking ourselves back down memory lane. Please join us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/02/20): Seasonal Release: Kiwi IPA

February 21, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Kiwi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

The craft beer revolution that is in full swing today is spawning similar revolutions in ancillary fields. One prominent example is the hop growing industry. Spurred by craft brewers insatiable appetite for boldly flavorful and aromatic hop types, hop breeding and growing programs are proliferating like never before, and in places not historically known for hops. New Zealand is one such locale.

The character of hops, of course, is affected by the local climate and soil. The southern hemisphere hops from New Zealand are like none we have experienced from northern hemisphere hop bastions such as America’s Pacific Northwest and Germany’s Hallertau region. There is an exotic, tropical fruit like character to the hops of New Zealand which we are proud to feature in a special seasonal India Pale Ale that we are releasing today: Kiwi IPA.

New Baird Beer Seasonal Release:
*Kiwi IPA (ABV 7%):

The concept behind this IPA is simple: highlight the character of New Zealand hops. To do so, we have incorporated four hop varieties, all of which were grown in New Zealand (Nelson Sauvin, Motueka, Wakatu, and NZ Cascade). We make four separate additions during the kettle boil, using a single variety for each addition, and then combine all four varieties in a fifth addition during the post-boil whirlpool. A final four-variety addition as dry hops to the post primary fermentation conditioning tank rounds out our hopping regimen.

The result? Wow! Come taste for yourself. Kiwi IPA is now pouring from the taps of all of our Taproom pubs and is available for immediate release (kegs and bottles) to Baird Beer retailing pubs, restaurants and liquor shops throughout Japan.

Upcoming Taproom Events:
*European Beer Night at the Nakameguro Taproom (Thursday, Feb. 28):

Most beer enthusiasts have tasted, or at least heard of, the idiosyncratic beers of Danish “gypsy” brewer Mikkeller. In Japan, the Mikkeller beers are imported by our good friends at Whisk-e who smartly facilitated a collaboration brewing between Mikkeller and Baird during a recent visit to Japan by Mikkel himself. The fruit of this collaboration will be unveiled during a special European Beer Night celebration at our Nakameguro Taproom on Thursday, February 28.

In addition to the Baird-Mikkeller collaboration beer (more details of which will be unveiled in an upcoming bulletin), we will be featuring five other European beers selected and imported with loving care by the Whisk-e team. A special stamp card with punches for all six beers will be available for purchase, with beer goods prizes awarded to those who complete the card that evening. Chef Joon is, even as I write, busy concocting a special European-themed food menu for the event. Mark your calendars — you won’t want to miss this. Full details will be announced early next week

*Lucky Seven Stout Month:

March is the month in which we select a week to celebrate the Stout beer style at our Nakameguro Taproom. Well, this year we have decided to dedicate the entire month of March to a celebration of the Stout, and we will do so at all of our Taproom pubs.

During the month, seven different Stout beers will be released and celebrated on different days (the entire schedule will be announced next week). The month will kick off with a two-day morning brunch held at each Taproom on Saturday and Sunday, March 2-3 (doors opening at 11:00 am) during which we will debut the 2013 batch of Morning Coffee Stout. So once again, mark your calendars. Full event details will be announced next week.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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