Category Archives: Shizuoka 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 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

RECOMMENDED RELATED WEBSITES

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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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 (2013/09/04): Baird Beer Seasonal Release — Wheat King Wit

September 4, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird Beer Seasonal Release — Wheat King Wit

Dear Taproom Friend & Baird Beer Enthusiast:

Ingredient experimentation in brewing is one of the key elements to innovation and flavor improvement. Brewing single-hop beers that share an identical recipe and differ only in hop variety is one way that we experiment with ingredients to understand particular flavor contributions. Fermenting a regular year-round beer with a different yeast strain than usual is another way we conduct this experimentation. Today we are happy to share with you the results of one of the latter experiments: Wheat King Wit.

New Baird Beer Seasonal Release:
*Wheat King Wit (ABV 4%):

Wheat King Ale, of course, is one of our current ten year-round beers. It is a beer designed to highlight the crisp, wholesome, bread-like characteristics imparted by wheat as opposed to barley, which normally dominates a recipes’ grist bill. Wheat King Ale is fermented with our house ale yeast, which is a very flavor-neutral strain (i.e. it ferments clean without imparting distinctly noticeable flavor attributes of its own).

Wheat King Wit, as the name implies, is our Wheat King Ale recipe fermented with a Belgian witbier yeast strain (the same one we use to ferment Single-Take Session Ale). Witbier yeast strains tend to impart distinctive fruit and phenolic flavors in the course of fermentation. Our witbier strain is more restrained than some, but the flavor difference between Wheat King Ale and Wheat King Wit is clear and interesting.

We are now accepting orders for Wheat King Wit. It is keg-only and will begin pouring from our Taproom taps tonight (Wednesday, September 4). By all means, avail yourself of this valuable beer tasting 101 flavor comparison opportunity — Wheat King Wit beside Wheat King Ale. Can you taste the difference? What is your preference?

And we have a special late-summer beer treat for our Taproom patrons — Chris’ Garden Cascade Hop Ale (4.5%). Draught beer manager Chris Madere’s home hop garden has just been through its third harvest, and as is often the case in hop growing, the third year is the charm. Chris’ 2013 organically grown Cascade hops were his best and most plentiful to date. We loaded about 500 grams of them in our 250 liter kettle in three different additions. We dosed another 400 grams in the conditioning tank in an aroma-imparting dry-hop addition. The base beer is a light golden ale of moderate starting gravity (11.7 Plato).

Chris’ Garden Cascade Hop Ale is available exclusively at Baird Taproom pubs and begins its run through our British real ale hand pumps tonight. Enjoy, and drink one to Chris!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Bryan Baird’s Newsletter (2013/09/01): Baird-Country Boy Collaboration Beer Japan Debut

September 3, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Baird-Country Boy Collaboration Beer Japan Debut

Dear Taproom Friend & Baird Beer Enthusiast:

Do you remember the Country Boy Blog — Nate and DH’s fun, humorous and informative account of their exploration into the Japan craft beer scene? The very first time I met them at our Fishmarket Taproom in an interview for the blog, I could see the twinkle in their eyes and the passion in their hearts. These ‘what you see is what you get’ good old boys bled beer. During their time in Japan they became stalwart fans of Baird Beer and close personal friends of the Baird Brewing family.

Well, back at home in Lexington, Kentucky the Country Boys have brought their burning love of beer to a new and higher level. They opened Country Boy Brewing in 2011 and have achieved such success right out of the gate with their delicious, down-to-earth, no-bullshit style of brewing that it almost makes their old mentor a little jealous. Pride, though, trumps jealousy in the sip of a Country Boy pint. The Country Boys are doing things right and you can taste it in their beer.

It was a tremendous honor for us thus to be invited to participate in a collaboration beer at the Country Boy brewery in Lexington this past spring. Lead brewer Chris made the trip for Baird and spent a raucous weekend with Nate, DH and the boys brewing up Angry Amos Collaboration Ale.

*Angry Amos Collaboration Ale (7.5%):

In the words of Nate, Angry Amos is “an amped up collision of [Baird] Angry Boy and [Country Boy] Amos Moses.” Floor-malted Maris Otter anchors the grist bill which also features Munich, Crystal, Aromatic, Chocolate and Wheat malt. The hop bill too borrows from both beers, featuring Columbus, Chinook, Cascade, Galaxy, Appollo and Millenium in the kettle, and a massive dosing of German Tettnanger as dry hops in the conditioning tank. Before dry hopping, though, Angry Amos took a unique 2-month Kentucky detour through Maker’s Mark bourbon barrels. Country Boy brewer Nate says of the finished Angry Amos: “Between the malt depth, the massive load of hops, and the barrel aging, it’s an extremely complex ale that changes as you drink it.”

Let’s get busy drinking it! Fortunately, our friends at Nagano Trading joined this collaboration as the import agent arranging shipment to Japan of a pallet of Angry Amos and a pallet of a few other Country Boy year-round brews. These beers are:

*Amos Moses (6.0%): An American Brown Ale that is the love child between a brown ale and robust porter.

*Lazy Rye Pale Ale (6.0%): A crisp, hoppy American Pale Ale with a spicy, dry finish imparted by additions of malted rye.

*Knotty Pine IIPA (9.6%): A Chinook hop bomb!

*Baird-Country Boy Tap Takeover Event at Antenna America (Thursday-Friday, September 5-6):
All of the above Country Boy beers, including the Angry Amos Collaboration Ale as well as Baird Angry Boy Brown Ale, will be featured at Nagano Trading’s Yokohama beer outlet Antenna America in a two-day tap takeover event. Doors open and beers begin pouring at 3:00 pm sharp Thursday, September 5. On Friday, September 6 at 7:00 pm I will be in attendance for a ‘meet the brewer’ session in which I will talk about the beers, the collaboration and anything else beer that folks want to hear about. Mark you calendar and please plan to join all of us at Baird, Country Boy and Nagano Trading for a good ol’ down home beer blast.

Angry Amos Collaboration Ale will make its debut at all Baird Taproom pubs on Saturday, September 7. The other Country Boy beers will be available exclusively at the Nakameguro, Bashamichi and Numazu Fishmarket Taprooms, also beginning Saturday, September 7.

Attention Japan craft beer retailers: Ten 20-liter kegs of the Angry Amos Collaboration Ale are available for purchase direct from Nagano Trading. Nagano Trading will begin accepting orders on Monday, September 2 for shipment beginning Saturday, September 7. Please direct all inquiries and orders to Nagano Trading (contact person — Taketo Murakoshi; email address — order@naganotrading.com; Tel. 045-315-5458).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Beer Tasting: Gotemba Koogen Brewery-Tamori Cup Beer

August 27, 2013 dragonlife Leave a comment

“Tamori Cup Beer” is a limited/private label to commemorate a famous Yacht Race called Tamori (famous Japanese Comediann/TV MC) Cup by Gotenba Kogen Beer Co Ltd. (actually the brewery itself owned by Yonekyu Company is located in another location in Gotenba City).

Gotemba Koogen Brewery is located at the foot of Mount Fuji!

Product name: Tamori Cup Beer
Unfiltered, unpasteurized.
Ingredients: barley and wheat malt, hops, yeast
Volume: 330 ml
Alcohol: 5.5%

Clarity: Very clear
Color: Deep apricot orange
Foam: Thin longish head. Fine bubbles
Aroma: Dry and fruity, assertive, sharpish. Bread, oranges.
Taste: Deep ale-like attack. Refreshing.
Bread, oranges.
Lingers for a while before disappearing on a slightly nutty dry note.

Overall: Very refreshing but deeper than a thirst-quenching low alcohol beer.
Its ale-like approach makes it both fit to drink on its own or with food any time of the year.
Although quite japanese in approach, should please European tasting buds

Gotenba Kogen Beer Co., Ltd.
719, Koyama, Gotemba-shi, Shizuoka-ken, 412-0033
Tel 0550-87-5500
Homepage (English/also exists in Japanese)

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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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Shizuoka Beer Tasting: Hamamatsu Tenjingura Brewery-Porter Ieyasu Kun

August 24, 2013 dragonlife Leave a comment

Hamamatsu Tenjingura Brewery have come up with new labels for its 3-beer range!

First of all they have changed the name of the beers to Ieyasu Kun, the new mascotte of Shizuoka Prefecture in remembrance of Tokugawa Ieyasu Shogun who retired to Shizuoka in the first half of the 17th Century!

As shown until next week at Matsuzakaya Department Store in Shizuoka City the label picture Mount Fuji which has just been accepted as the new UNESCO World Cultural Heritage!

Ieyasu Kun!

Product Name: Tenjingura Beer-Porter/Ieyasu Kun
Unfiltered
Ingredients: Grain malt, Hops
Volume: 330 ml
Alcohol: 4.5%

Clarity: opaque but very clean
Color: very dark rich dark brown/coffee
Foam: Thin head but keeping longer than expected
Aroma: light. caramel, roasted grains
Taste: Well-rounded rich dry attack:
Complex: roasted grains, whole bread, roasted nuts, hints of macadamia
Pleasantly lingers inside the palate with a fizzy feeling before ending on a drier note.
Thoroughly enjoyable on its own chilled or even at room temperature.
Marries well with heavy food thanks to its dry lighter than usual taste for a porter.

Overall: A highly pleasant craftbeer which will be enjoyed by both gender of any age. Can be used as a thirst quenching porter.
I particularly enjoyed it as an aperitif with a potato and bean salad! Should go well with cold meats, too!
Do not forget to collect the label!

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays

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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

RECOMMENDED RELATED WEBSITES

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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/08/01): 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

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

Bryan Baird’s Newsletter (2013/01/23): Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

January 23, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to the potent lagers and warming ales of the beer world. That is all well and good, but there remains a place for heartily refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Teutonic Ale and Winter Wit.

New Baird Beer Seasonal Releases:
*Teutonic Ale (6%):

This is a fiercely flavorful ale brewed exclusively with German malt (Pilsner and Munich) and German hops (Magnum, Tradition, Spalter, Tettnanger, Hersbrucker). It is bold in its malt makeup and unabashed in its hop character. It is a beer imbued with the strong and courageous spirit of the ancient Germanic people, the Teutons. Prost!

*Winter Wit (6.2%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a heartier (15.4 plato) and stronger (6.2% abv) cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, Pilsner and floor-malted Maris Otter, with touchesof carahell (adding body and color). The hopping is light and performed with a combination of New Zealand (Wakatu), Czech (Saaz), Slovenian (Styrian Golding) and German (Tradition) varieties. A modest addition of local Kinkan fruit imbues the beer with that quintessentially Belgian je ne sais quois character. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain.

The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy golden hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Both Winter Wit and Teutonic 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

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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, 美食, Drinks, 酒, 観光, 農業, Food, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2012/11/21): Thanksgiving Day Release: West Coast Wheat Wine 2012

November 21, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Thanksgiving Day Release: West Coast Wheat Wine 2012

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of cooler weather and shorter days announces the arrival of the season for the enjoyment of hearty, warming and complexly potent ales. We are pleased to greet the season with the Thanksgiving Day release of our 2012 version of West Coast Wheat Wine.

New Seasonal Baird Beer Releases:
*West Coast Wheat Wine 2012 (ABV 9.5%):

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s, thought to have been originally brewed at the Rubicon brewery-pub in Sacramento, California. It has as its progenitor the British Barely Wine style. A Wheat Wine, generally, is characterized by a rich and hearty complexity that is lightened and made a touch sprite by a predominantly wheat, rather than barley, malt base. It is a style representative of the irreverent creativity and unrelenting passion that are hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2012 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is punctuated by 80 BUs of clean and crisp hop character (exclusive use of U.S. West Coast hops: Magnum, Galena, Sterling, Perle, Vanguard). At packaging, West Coast Wheat Wine is krausened in order to add further flavor complexity and to produce a piquant but soft all-natural carbonation.

West Coast Wheat Wine 2012 is available for shipment immediately (kegs as well as 360 ml bottles) and begins pouring from our Taproom taps on Thursday, November 22 (Thanksgiving Day in the U.S.).

In addition to West Coast Wheat Wine, two new small-batch seasonal brews also will debut at our Taproom pubs this Thursday. One is a handpump-dispensed American-style robust porter (American Porter; 6.1%), which brims with American hop character (Columbus, Simcoe, Cascade) without losing its rich malt opulence. The other (Thanksgiving Harvest Amber Ale; 5.1%) is an autumn foliage-colored ale that combines three malted grains (rye, wheat, barley) to produce a hearty yet intricately nuanced malt character. The hopping features American Glacier, a wonderfully spicy and herbal hop. American Porter and Thanksgiving Harvest Amber Ale are available only on tap and exclusively at the 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, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2012/11/01): Autumn 2012 Release: Yabai-Yabai Strong Scotch Ale

November 1, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Autumn 2012 Release: Yabai-Yabai Strong Scotch Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The wait is over. Today we are releasing from our cellars the 2012 version of Yabai-Yabai Strong Scotch Ale! You should be able to find pints on draught at your favorite Baird Beer drinking establishment beginning Friday, November 2 (and at our own Taproom pubs beginning today — Thursday, November 1). Bottles (360 ml) too are available through our network of Baird Beer retailing liquor stores in Japan.

New Seasonal Baird Beer Releases:
*Yabai-Yabai Strong Scotch Ale 2012 (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 hearty pint is enough to take the bite out of the late autumn chill. Two pints will leave you toasty, and blissfully, warm. Three pints and…. YABAI!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Bryan Baird’s Newsletter (2012/10/12: Fall Seasonal Releases: Biere du Japon and 08 Hop Harvest Ale

October 12, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Fall Seasonal Releases: Biere du Japon and 08 Hop Harvest Ale

Dear Taproom Friend & Baird Beer Enthusiast:

I am excited to announce today’s release of two debut seasonal brews: Biere du Japon and 08 Hop Harvest Ale.

New Baird Beer Seasonal Releases:
*Biere du Japon (4.7%):

One of the prominent beer styles associated with Belgian brewing culture is Witbier, or white beer. Hoegaarden White is the quintessential modern version of the style. Witbiers are moderate gravity beers brewed with generous additions of unmalted wheat and more often than not spiced, most generally with coriander and orange peel. When brewed artfully they are sprite and extremely quenching beers.

Baird Biere du Japon is our Japanese take on this classic Belgian beer style. We mash with an ample quantity of domestic unmalted wheat combined with wheat, rye and pilsner malt. We only lightly hop the kettle boil with 15 IBUs of two varieties: Vanguard and Sterling. Following fermentation with our Belgian witbier yeast strain, we add the indigenous magic — lightly crushed sansho seeds and cut whole New Summer Orange fruit from nearby Izu.

The result is a wonderfully delicate, nuanced flavor that is supremely refreshing. Stop in to a Taproom pub for a taste today. Biere du Japon is available in both kegs and bottles.

*08 Hop Harvest Ale (5.5%):

2008 was the year of the dreaded hop shortage. Hop prices went through the roof but most brewers were happy just to obtain a sufficient supply. We were down to our last supplies of a few varieties from this most notorious hop harvest crop and our idea was to concoct a final hop taste of 2008.

08 Hop Harvest Ale is a malty brown ale with a brisk hop punch. We combine four American hop varieties from the 2008 harvest to achieve this punch: Perle, Glacier, Vanguard, Sterling. Generous additions of Caramel and Chocolate malt round out the flavor imparting toasted and roasted notes.

08 Hop Harvest Ale is draught only. It can be enjoyed at any one of our Taproom pubs as well as at other Baird Beer retailing establishments in Japan.

Upcoming Beer Events:
*Killer B Party (October 27, 4-8 PM):

Our friends at Nagano Trading are proudly sponsoring their second annual Killer B Party at the YC&AC in Yokohama. The Animal House of Japan beer parties proudly features Beer (20 serve-yourself taps featuring Nagano Trading imports from the U.S., Baird Beer, Brimmer Beer and others), Bowling (don’t go up against Andrew after he has had a couple!), Buffet (always a wonderful spread) and more.

Email reservations can be made at: all@naganotrading.com. Location directions can be found at: http://www.ycac.or.jp/club/map.html.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,