Baird Beer & Taproom Events Bulletin
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Celebrating Classic German Beer — Kellerhelles and Export Lager

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

Baird Export Lager (5.5%):

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

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

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

Cheers!

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,

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