Category Archives: Numazu City

Beer, 観光, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/08)

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Baird Beer & Taproom Events Bulletin
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New Seasonal Releases: Kiwi Strong Pale Ale and Wabi-Sabi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

We are excited to announce the release of two more first-time seasonal Baird Beers: Kiwi Strong Pale Ale and Wabi-Sabi IPA. Both of these brews are innovative and distinct hop-forward treats.

New Baird Beer Seasonal Releases:
*Kiwi Strong Pale Ale (ABV 5.5%):

As you know, we love hops — all hops! Two years ago we got our greedy hands on our first lots of New Zealand hops. The more we experiment with them, the more we love them. This crisp yet hardy Strong Pale Ale is hopped exclusively with the New Zealand varieties we have on hand (Hallertau Aroma, Motueka and Cascade). The aroma is beautifully fragrant, reminiscent of ripe citrus fruit and flowers in bloom. A honey-malt sweetness in the mouth quickly gives way to an invigoratingly brisk, bitter-dry finish.

Kiwi Strong Pale Ale begins pouring from our Taproom taps Wednesday, June 8. It is available for immediate release to all Baird Beer retailers in Japan and to individual consumers via our online Eshop.

*Wabi-Sabi IPA (ABV 6%):

Can there ever be enough permutations of the great India Pale Ale style? Of course not. In this beautifully nuanced, Japanese esthetic-influenced ale, we marry in the conditioning tank ample dosages of earthy-herbal dry hops (Hersbrucker, Styrian Golding, Santiam) with deft additions of whole leaf Shizuoka green tea. The result of this international botanical marriage is, in a word, sublime.

Baird Beer, as you know, is unfiltered and the addition of whole leaf green tea to Wabi-Sabit IPA has contributed a very strong particle sediment. Do not fear or fret, this is all-natural good stuff and it tastes great! You will not find this in a can or mug of your favorite industrial brew. Enjoy!

Wabi-Sabi IPA will be available at our Taproom pubs and at other Baird Beer retailing establishments in Japan beginning Friday, June 10.

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

Baird Beer, Beer, 美食, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/01)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Rainy Season Black Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

The rainy season kicked off a bit early this year and, fortunately, we were not caught off guard. Yes, Rainy Season Black Ale 2011 was brewed in plenty of time to meet the early arrival of Japan’s grey season. This hoppy black ale begins pouring from our Taproom taps today, Wednesday, June 1.

New Seasonal Baird Beer Releases:
*Rainy Season Black Ale 2011 (ABV 6.0%):

A torrential down-pouring of hops define this otherwise roasty, toasty, espresso-like black ale. 60 bittering units of clean, crisp lupulin-resin (courtesy of Warrior, Magnum, Horizon, Tradition, Glacier and Santiam) emerge from our kettle boil; the lupulin-oils (from our friends Tradition, Glacier and Santiam) join the gig via dry-hopping in the conditioning tank and contribute a pleasant herbal-spicy-peppery aromatic character. After a few sips of the pint glass you will find yourself licking from your lips a resinous stickiness that can best be characterized as pungently pleasurable. Here’s to the rainy season!

Rainy Season Black Ale 2011 is available throughout Japan in both draught and bottle (633 ml) form at pubs, restaurants and liquor shops that constitute our wonderful and growing network of Baird Beer retailers. Check out the expanding list of Baird Beer retailers on the retailer’s page of our website: http://bairdbeer.com/en/bairdbeer/retailers.

Individual consumers can order bottles direct from the brewery via our website E-Shop: http://bairdbeer.com/en/shop/.

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

Baird Beer, Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/05/27)

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Baird Beer & Taproom Events Bulletin
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First-Time Seasonal Release: Double-Dry Belgian Imperial IPA

Dear Taproom Friend & Baird Beer Enthusiast:

Beer is a beverage of almost infinite diversity. No one relishes and celebrates this diversity with more enthusiasm than we, the brewers of Baird Beer. In addition to brewing ten year-round styles of Baird Beer, we busy ourselves with the crafting of several dozens of seasonal specialty brews each year. The newest one on the release docket is a debut beer: Double-Dry Belgian Imperial IPA.

New Baird Beer Seasonal Releases:
*Double-Dry Belgian Imperial IPA (ABV 8.5%):

There was a time, before the dawn of the American craft beer revolution, when pursuing the combination of powerful hopping and Belgian-yeast fermentation would never have been considered by a brewer. That time is no more. Today, high-hopped, Belgian-yeast fermented IPAs are enjoying a season in the sun. Well, the Baird Beer brewers are hitting the beach and joining the party with our own interpretation of this oxymoronic style.

Double-Dry Belgian Imperial IPA derives its name from (a) a double dosing of dry-hops, (b) double (actually triple) fermentation with two different yeast strains — one being our house Belgian ale yeast, and (c) imperial-level rates of hops (100 IBUs in the kettle), gravity (17.8 Plato), and alcohol (8.5% by volume).

This is a brashly bitter, twistedly dry and unapologetically alcoholic brew. It is the sort of offspring you might expect from an orgiastic mating among bottles of Orval, Duvel and Stone Ruination. Thirty percent of the fermentables are provided by Japanese korizato sugar rather than malt, leading to higher alcohol and lighter body. The hops, including those used in dry-hopping, are a combination of American (Warrior, Columbus, Horizon) and European (German Hersbrucker and Slovenian Styrian Golding) varieties. The fermentation is threefold: stage one with our Belgian yeast, stage two with the addition of our Scotch Ale yeast, and stage three in package where the two strains continue the party together.

The party, of course, is still not over. Now you, too, are cordially invited. Stop by a Taproom beginning Friday, May 27 and partake in a glass of the festivities. You can visit a Baird Beer retailing pub or restaurant in your area over the weekend and also check in on the party. For you homebodies, just dial up a bottle order on our E-shop.

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

Baird Beer, Beer, 観光, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/04/11)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Pacific Century Citrus IPA

Dear Taproom Friend & Baird Beer Enthusiast:

We brewers of Baird Beer love the citrus character imparted by certain Pacific hop varieties. We also are fortunate to have access to a wide variety of fresh local citrus fruit here in Numazu. We combine this love and this fortune every year in the brewing of a special seasonal beer: Pacific Century Citrus IPA.

New Baird Beer Seasonal Release:
Pacific Century Citrus IPA 2011 (ABV 7%):

In this 2011 version we have raised the bittering units to 75 and augmented our traditional use of daidai fruit with additions of Shizuoka-grown dekopon fruit. These fruit additions combine with several citrus-character hop varieties (Columbus, Motueka and NZ Cascade) to yield an uniquely fruity and refreshing India Pale Ale.

Pacific Century Citrus IPA 2011 is available in limited quantities in both bottles (633 ml) and kegs. Consumers can purchase bottles direct from our brewery online E-Shop (http://bairdbeer.com/en/shop/).

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
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Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/04/06)

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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
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Earthquake, Miyagi Prefecture, Numazu City, Shizuoka, Tsunami, Yaizu City

Japan Earthquake and Tsunami (March 2011): Food collected by Mark & Kunie Thornton have reached Miyagi Prefecture!

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Mark & Kunie/邦恵 Thornton with the fishermen from Yaizu City who volunteered to carry the food to Miyagi Prefecture!

Mark and Kunie packed their car with the 12 boxes full of food before driving all the way across the Prefecture to the harbor of Yaizu City!

The tuna fishing boat that transported mark and Kunie’s donations among all the help from Shizuoka Prefecture!

The name of the boat to remember: Wakaba Maru No 5 Yaizu!
“Wakaba” is the actual name of the boat. “Maru” means “round” and “boat”. Yaizu is the calling port.

Everyday heroes brave the sea and elements (and others) to bring help!

In spite of all the hardships there are thousands (and more) people deeply aware of what’s needed in times of crisis.
It is those “little gestures” that make this world a little easier to live in!

Mark, Kunie, gals and lads and all the fishermen that braved the elements, a profound thanks to all and from all once again!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Baird Beer, Beer, Japanese Gastronomy, Numazu City

Bryan Baird’s Newsletter (2011/03/03)

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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
—————————————-

Baird Beer, Beer, Japanese Gastronomy, Microbrewery Beer, Numazu City

Bryan Baird’s Newsletter (2011/02/16)

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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
—————————————-