Tag Archives: 沼津市

Bryan Baird’s Newsletter (2012/05/09): Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

Baird Beer & Taproom Events Bulletin
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Nakameguro Tap 4-Year Anniversary; New Seasonal Releases — Saison Sayuri and Continental IPA

Dear Taproom Friend & Baird Beer Enthusiast:

The greater Tokyo area has always constituted the primary market for Baird Beer. In fact, even though our brewery and first Taproom business (Fishmarket Taproom) were started and are based in Numazu, Shizuoka, it would be no exaggeration to state that we survived our first decade because of the fan base in Tokyo.

It was four years ago this month that we finally brought our Taproom concept to where the action was — Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 4-year anniversary of our Nakameguro Taproom beginning this Thursday, May 10.

Upcoming Taproom Events:
*Nakameguro Taproom 4-Year Anniversary Celebration (Thurs-Sun, May 10-14):

This 4th birthday party promises to be a culinary, as well as beer, treat as new head chef Joon and his kitchen staff are planning a special menu of French brasserie style dishes. Menu highlights include: Quiche with homemade smoked bacon and cheddar cheese; “Palourdes Sayuri” with Frites (Saison Sayuri steamed clams with fries); and Morning Coffee Stout Float with Maris Otter Tuile. (Go to the Nakameguro Taproom blog for a complete menu listing: http://bairdbeer.com/ja/blog_nakameguro/). For those of you who have not been by to meet and taste the wonderful food of Chef Joon, this is a golden opportunity.

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-4 Belgian Real Red Ale. This spicy and fruity Belgian-yeast fermented red ale (ABV 6.6%) is to be served de-gassed as ‘real ale’ dispensed through an English hand-pump — a first for us with a Belgian yeast beer. NT-4 Belgian Real Red Ale will be tapped at the opening of business on Thursday, May 10.

May 10 also happens to be the birthday of my partner and wife, Sayuri, and she and I will be celebrating at the Nakameguro Taproom with the sneak-preview release of Saison Sayuri 2012. Please plan to join us for what promises to be a deliciously fun celebration.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2012 (ABV 6%):

Saison is an idiosyncratic Belgian-style beer of moderate strength that tends to be spicy and highly refreshing. Sayuri, of course, is my wife and partner and matron saint of Baird Beer. Saison Sayuriis my annual birthday tribute to this lovely woman. The 2012 version 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 result is a piquantly quenching brew that still manages a great, albeit understated, depth of character.

Saison Sayuri will be available both in kegs and bottles (630 ml) at Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

*Continental IPA (ABV 6.7%):

This is our first go at an India Pale Ale brewed entirely with continental European malt and hops — malt being German and Slovenian, hops being all German (70 BUs in the kettle and whirlpool; double dry-hopping with a combination of Tradition, Spalter, Tettnanger, and Hersbrucker). The character is wonderfully herbal and floral.

Continental IPA is part of our May Hop Madness Month event which is ongoing at all of our Taproom pubs. It will be available both on draught and in bottles (630 ml) at other Baird Beer retailing pubs, restaurants and liquor stores beginning Friday, May 11.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/05/03): Upcoming Event: Nakameguro Taproom 4-Year Birthday Celebration

Baird Beer & Taproom Events Bulletin
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Upcoming Event: Nakameguro Taproom 4-Year Birthday Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

May Hop Madness Month is not the only gig we got going on at our Taprooms this month. May 10 is a day of two significant birthdays for us — my wife and Baird Beer matron saint, Sayuri’s, and the Nakameguro Taproom’s. Nakameguro Taproom is turning four, Sayuri 4x.

Please join Sayuri and me for a double birthday celebration at the Nakameguro Taproom on Thursday, May 10. Beer highlights will include the 2012 debut tapping of Saison Sayuri, my annual beer tribute to her, as well as the unveiling of NT-4 Belgian Real Red Ale, our first go at a Belgian yeast-fermented real ale dispensed via hand-pump. Even more glorious, though, will be the special Belgian Brasserie-inspired food menu being put together by our extraordinarily gifted new head chef, Joon Ou. If you haven’t yet had a chance to sample the amazing beer cuisine that Chef Joon has been crafting since his start a month ago, this is your opportunity.

More event details will be forthcoming shortly. In the meantime, enjoy a very hoppy May!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/04/30): May is Hop Madness Month; Two New Hoppy Seasonal Releases

Baird Beer & Taproom Events Bulletin
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May is Hop Madness Month; Two New Hoppy Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As you know, hops are dear to the hearts of the brewers of Baird Beer. We simply love hop character in beer. The hop is so important to us, in fact, that we have decided to designate May as “Hop Madness Month,” and to celebrate it through the release of sixteen different varieties of hop-forward beer. The May Hop Madness Month beer menu reads as follows:

May Hop Madness Month Baird Beer Menu:

Bohemian Pale Ale (5.0%): Saaz hops and floor-malted Bohemian barley (handpump)
Spalter Golden Ale (4.7%): Famous Spalter aroma hops from Germany
Summit IPA (6.7%): These IPAs share the same recipe but a different US hop
Chinook IPA (6.7%): These IPAs share the same recipe but a different US hop
Columbus IPA (6.7%): These IPAs share the same recipe but a different US hop
Nelson Sauvin IPA (6.7%): Same IPA recipe, different New Zealand hop
Daidai IPA (6.5%): Fruited & dry-peeled IPA
Teikoku IPL (6.5%): Our Year-round IPA fermented with our lager yeast
Continental IPA (6.7%): Double dry-hopped with 4 continental European hops
Triple-Dry Bohemian Pils (5.7%): Triple dry-hopped Bohemian-style Pilsner
Suruga Bay Belgian Imperial IPA (7.7%): Belgian yeast fermented Suruga Bay
Belgian Strong Pale Ale (8.0%): Dry-hopped with 6 European hop varieties
4-C Strong Pale Ale (6.0%): Hopping with Columbus, Chinook, Citra, Cascade
4-S Belgian Blonde Ale (5.5%): Hopping with Sterling, Santiam, Saaz, Styrian Gold
Hop Havoc Imperial Pale Ale (6.2%): 90 IBU pale ale that is double dry-hopped
Red Hop Ale (5.7%): Hoppy American-style Red Ale (handpump)
We are kicking off May Hop Madness Month with today’s general release of the following two beers: Daidai IPA and Teikoku IPL.

New Baird Beer Seasonal Releases:
*Daidai IPA (ABV 6.5%):

Daidai is an extremely aromatic and tartly sour local citrus fruit that we marry together with three powerfully fruity varieties of American hops: Citra, Simcoe and Chinook. 65 bittering units of hops in the kettle provide a magnificent stage for the daidai fruit performance that happens in the whirlpool (juice and peels) and then again in the conditioning tank (dry-peeling). The result is magnificent — an IPA like no other.

Daidai IPA is available in both kegs and bottles (630 ml) and will be pouring from taps all over Japan (including our own Taprooms) beginning Tuesday, May 1.

*Teikoku IPL (ABV 6.5%):

Teikoku IPA, of course, is our year-round India Pale Ale whose signature character derives from the deft combination of three varieties of earthy and spicy aroma hops — Kent Goldings from England, Styrian Goldings from Slovenia, and Glacier from the United States. A robust malt backbone courtesy of floor-malted Maris Otter barley from England makes Teikoku an extraordinarily balanced and thoughtful IPA.

Teikoku IPL is the lager version of Teikoku IPA — we ferment it with our Numazu Lager yeast rather than our house ale yeast. Drinking the two (IPA and IPL) side by side provides a wonderful edification in the flavor differences derived from a single source — yeast.

Teikoku IPA also is available in both kegs and bottles (630 ml) and will be pouring from taps all over Japan (including our own Taprooms) beginning Tuesday, May 1.

May Hop Madness Month @ Baird Beer Taprooms:

During the month of May, all sixteen of the hop-forward beers on the May Hop Madness Baird Beer Menu above will be on tap at one time or another at all four of the Baird Beer Taproom pubs. The Nakameguro and Bashamichi Taprooms will devote five taps at all times to a rotation of the Hop Madness beers; the Harajuku and Fishmarket Taprooms will be pouring 2 to 4 varieties at any one time. Each Taproom will be blogging regularly about the daily lineup of Hop Madness beers that will be pouring from its taps.

There will be available at each Taproom stamp cards that we call the May Hop Madness Baird Beer Card. Any customer who enjoys all sixteen varieties and thus completes the stamp card before the end of May will receive his or her choice of a free Baird Beer T-shirt or Baird Beer logo glass (any variety). The May Hop Madness Taproom Baird Beer Card can be used at any of our four Taproom locations. It is not a pre-paid card. You may receive one at any Taproom beer counter beginning May 1– just ask a staff member.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/04/12): More Spring Seasonal Releases: Four Sisters & Pacific Century

Baird Beer & Taproom Events Bulletin
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More Spring Seasonal Releases: Four Sisters & Pacific Century

Dear Taproom Friend & Baird Beer Enthusiast:

Every season is a good season for characterful craft beer; spring, though, being a time of new beginnings, seems a particularly propitious season for the release of exciting and innovative beer styles. Today I am happy to announce the 2012 release of two terrific spring seasonal brews: Four Sisters Spring Bock and Pacific Century Citrus IPA.

New Baird Beer Seasonal Releases:
*Four Sisters Spring Bock 2012 (ABV 7.5%):

Baird Four Sisters Spring Bock is brewed in the spirit of a German Maibock, albeit one of the type that was brewed centuries ago in the city of Einbeck and that was noted for its generous use of malted wheat. Four Sisters Spring Bock sports a deep copper-gold color and enjoys a sweet floral nose from aroma additions of German Hersbrucker hops. In the mouth, a rich malty character will introduce itself before quickly giving way to an extremely smooth, round finish in which a hint of honeyed-malt flavor and warm alcohol character lingers.

Four Sisters Spring bock is available on draught and a small quantity of bottles (630 ml) will be for sale through our brewery E-shop.

*Pacific Century Citrus IPA 2012 (ABV 7.5%):

We have brewed this unique IPA annually for the past several years, each time combining a different local citrus fruit with a changing blend of hop varieties. This year we chose aoshima mikans as the citrus fruit and combined them with the following blend of hops: Magnum, Nelson Sauvin, Cascade, Santiam and Ahtanum. The result is a deeply complex IPA that enjoys a nuanced and layered citrus-fruit character.

Pacific Century Citrus IPA is available in both kegs and bottles (630 ml). Quantities are limited and sold on a first-come, first-serve basis.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/04/04): Three Spring Seasonal Releases

Baird Beer & Taproom Events Bulletin
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Three Spring Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

April in Japan coincides with the new school and business year. The scene around Tokyo is of thousands of newbusiness suit-cladded shain (company employees) shuffling around apprehensively from one orientation meeting to another. When they are not attending indoctrination rallies, they are busy carrying out their first corporate assignment: organizing and reserving space for the company Hanami party. Hanami parties in Japan, of course, involve consumption of copious amounts of alcoholic beverages. It is one of our spring seasonal missions at Baird Beer to class up the alcohol beverage scene at Hanami parties. In addition to our terrific lineup of year-round beer, this year we are releasing three wonderful seasonal brews tailored especially for this rite-of-passage month: Bureiko Jikan Strong Golden Ale, Pawa-Hara Golden Ale, and Temple Garden Yuzu Ale.

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

The inspiration for this refreshing, effervescent 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 sugar (25 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 time 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 perserves 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 (630 ml).

*Pawa-Hara Golden Ale (ABV 6.5%):

Recently I have heard 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 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 exactly the same as Bureiko Jikan, only the original gravity (14.2 Plato), alcohol (6.5%) and hop bittering units (20) have been lowered somewhat. The result is a beer of seductive but not overwhelming strength; ideal for buttering someone up for the lambasting to come!

Due to its experimental social nature, and the fact that it is a small batch yielding only a minimal number of kegs, Pawa-Hara Golden Ale will be available on draught exclusively at our Taproom pubs. If you are a person in a position of power and need to berate the troops a bit, come on in to a Taproom — we got the elixir you’ll need!

*Temple Garden Yuzu Ale (ABV 5.5%):

This lovely spring ale is brewed with wonderfully piquant and aromatic yuzu fruit that is local and fresh. To put it simply, this is a sublime fruited ale. Because it is our policy to use only fresh fruit in season, and mostly local fruit, we can only brew Temple Garden once a year. Sadly, our supply of yuzu fruit was very limited this year enabling us to brew only two small batches. This has yielded only a very small quantity of kegs and no bottles. We apologize to all good Baird Beer retailing accounts that are unable to procure Temple Garden Yuzu Ale this year. We will do our best to find and procure more yuzu fruit next year and turn it into a far greater volume of this one-of-a-kind ale.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/02/29): New Seasonal Release: Winter Wit

Baird Beer & Taproom Events Bulletin
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New Seasonal Release: Winter Wit

Dear Taproom Friend & Baird Beer Enthusiast:

The rainy-snowy, dark and dreary bleakness of this year’s winter season continues to drag on. The timing, thus, could not be more appropriate for the introduction of a golden ray of beery sunshine. Today I am pleased to announce the release of a vibrant, effervescent seasonal ale: Baird Winter Wit.

New Baird Beer Seasonal Release:
*Baird Winter Wit (ABV 6.8%):

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 (16.4 plato) and stronger (6.8% abv) cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, with touches of carahell (adding body and color). The hopping is light and performed with a combination of New Zealand (Motueka), Czech (Saaz) and German (Tradition, Hersbrucker) varieties. 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. Glorious!

Baird Winter Wit is now pouring at all four of our Taproom pubs. It also will be available on draught and in bottles (630 ml) at other fine Baird Beer retailing establishments throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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:

-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

Bryan Baird’s Newsletter (2012/02/13): A Valentine’s Day Gift: Belgian Chocolate Stout

Baird Beer & Taproom Events Bulletin
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A Valentine’s Day Gift: Belgian Chocolate Stout

Dear Taproom Friend & Baird Beer Enthusiast:

There are many ways in which to show that special someone just how much you care. The gift of chocolate or flowers is a traditional one. As brewers and beer enthusiasts, though, we prefer a more personal expression: the gift of beer.

New Baird Beer Seasonal Release:
*Belgian Chocolate Stout (ABV 8%):

This lovingly crafted stout derives its name and character from two sources: mashing with generous portions of chocolate malt (both barley and wheat) and fermentation with our Belgian yeast strain. The flavor does not deceive; it is rich and chocolaty, complex and spicy.

Belgian Chocolate Stout is now on tap at all of our Taproom pubs, waiting to be enjoyed by you and that special someone. And if it doesn’t manage to do the trick, I think we also have some real Belgian chocolate on the menu.

In addition to draught, bottle versions also are available for purchase from the brewery.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/02/10): Seasonal Release – Morning Coffee Stout; Saturday Taproom Brunch

Baird Beer & Taproom Events Bulletin
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Seasonal Release – Morning Coffee Stout; Saturday Taproom Brunch

Dear Taproom Friend & Baird Beer Enthusiast:

Are you a fan of rich, roasty and robust stouts? Do you love a fresh brewed morning coffee? The answer is yes for me on both counts.

New Baird Beer Seasonal Releases:
*Morning Coffee Stout 2011 (ABV 7.5%):

Each year at Baird Beer we combine our passion for stout with our love of coffee in the brewing of Morning Coffee Stout. This 2012 version is an export-style stout infused with freshly roasted (delivered still warm direct from the roaster of our friends at Arabica Coffee) Kilimanjaro beans. We add these beans — whole, without grinding – directly to the stout in the conditioning tank in what amounts to a cold beer toddy extraction method. The result is a perfectly balanced flavor marriage between stout beer and java beans.

Morning Coffee Stout 2012 debuts tomorrow (Saturday, February 11) at 11:00 am sharp at all of our Taproom pubs in a special Morning Coffee Stout Brunch (see menu details below). It also will be available both on draught and in bottles (630 ml) at other fine Baird Beer retailing establishments throughout Japan.

Special Taproom Event:
*Morning Coffee Stout Brunch (Saturday, Feb. 11, 11:00 am start):

All of our Taproom pubs will be opening their doors early tomorrow to host a celebratory Morning Coffee Stout brunch. The brunch menus are as follows.

(1) Numazu Fishmarket Taproom:

Bagel sandwich (ham, sausage, smoked salmon, or grilled chicken) served with potato salad (600 yen)
Bacon and eggs (cooked to order) with toast (600 yen)
Chocolate French toast (Single 400 yen; Double 600 yen)
Cinnamon raisin bagel with cream cheese (400 yen)
Side order of fries or onion rings (500 yen)
(2) Nakameguro Taproom:

Brunch plate — French toast, bacon and eggs, cole slaw, fresh fruit and small glass of Coffee Stout (1,300 yen)
(3) Harajuku Taproom:

Eric’s morning pancakes (500 yen)
Coffee Stout-marinated chicken karaage set (650 yen)
Coffee Stout curry rice (650 yen)
(4) Bashamichi Taproom:

Smoked salmon eggs Benedict (650 yen; set @ 1,200 yen)
Salad pizza (650 yen; set @ 1,200 yen)
Super Light Belgian Waffles (45o yen; set @ 1,000 yen)
Banana ice pudding (400 yen)
Please join us at the Taproom nearest you for a wonderful morning and early afternoon of great food, wonderful beer (including Morning Coffee Stout and Carpenter’s Mikan Ale), mellow jazz music and warm camaraderie.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/02/05): 10-Year Anniversary Release: The Carpenter’s Mikan Ale

Baird Beer & Taproom Events Bulletin
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10-Year Anniversary Release: The Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

It was back in the fall of 2001 that the builder of our Fishmarket Taproom, Nagakura-san, who since had become a stalwart Taproom patron and loyal friend, brought to me in my little backroom brewery a crate of mikan fruit freshly picked from his family orchard. “Can you use these in a beer?” he inquired. “If not, just share them with customers and your family.”

I, like many professional brewers, harbored a prejudice against fruit beers. Why? Because most of the ones available tended to be gimmick beers, brewed not with real fruit but rather processed extracts, that were designed to appeal to people who didn’t like beer to begin with. However, I quickly decided to formulate a beer that incorporated the carpenter’s mikan fruit. Not only did the idea of using a fresh, local, minimally processed ingredient fit perfectly with the Baird Beer philosophy, but the mikan fruit was delicious. It’s vibrant citrus character, I thought, could be combined in a wonderfully complementary way with various citrus-forward hop varieties being cultivated in the western United States.

The first batch of the Carpenter’s Mikan Ale (all 30 liters of it), was poured, with a tiny bit of trepidation, to Fishmarket Taproom customer-friends who had gathered there at 8:30 am on a Monday morning to view the 2002 Super Bowl (a game that pitted the then powerhouse St. Louis Rams against the upstart Tom Brady-led New England Patriots). The Patriots won their first Super Bowl; the Carpenter’s Mikan Ale won the hearts and the drinking loyalty of all who gathered that morning.

The Carpenter’s Mikan Ale 2012, the ten-year anniversary version, will begin pouring at our Taproom pubs just before the 8:30 am (Monday, Feb. 6) kick-off of the 2012 Super Bowl (NY Giants vs. New England Patriots).

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2012 (ABV 6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Nelson Sauvin, Cascade, New Zealand Cascade, Ahtanum).

In addition to our Taproom pubs, the Carpenter’s Mikan Ale will also be available either on draught or in bottles (630 ml) at fine Baird Beer retailers throughout Japan beginning Tuesday, February 7.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/02/01): Ganko Oyaji Barley Wine 2012 Debut; Upcoming Events

Baird Beer & Taproom Events Bulletin
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Ganko Oyaji Barley Wine 2012 Debut; Upcoming Events

Dear Taproom Friend & Baird Beer Enthusiast:

The hibernal rest is over. The big bear of the Baird Beer world, Ganko Oyaji Barley Wine, has forced its way out of our brewery cellars and has taken residence in the serving refrigerators of our various Taproom pubs. The pouring begins today (Wednesday, February 1).

New Baird Beer Seasonal Releases:
*Ganko Oyaji Barley Wine 2012 (ABV 10.5%):

Brewed and packaged back in June 2011, Ganko Oyaji 2012 sports the same grist bill as previous versions, consisting of floor-malted Maris Otter and Bohemian Pils, as well as British crystal malt and 10% Japanese red (akato) sugar. Once again we increased our hop bittering slightly (up to 80 IBU from last year’s 75) and we changed our blend of hops, this year including Magnum, Galena, Nugget, Glacier and Santiam. Most importantly, though, we returned to full fermentation (primary and secondary) with our house Scottish ale yeast strain while also increasing the attenuative potential of our wort by both lowering mash temperature and lengthening mash duration. The result is a more highly attenuated, drier and stronger finished 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 2012 is available for immediate shipment to Baird Beer retailers throughout Japan.

Upcoming Taproom Events:
*Superbowl Monday Live! at Fishmarket, Bashamichi and Nakameguro Taprooms:

Kick-off of the 2012 American football Superbowl happens at 8:30 am on Monday, February 6. We will be showing the game live at three of our Taprooms: Fishmarket, Bashamichi and Nakameguro. Doors will open at 8:00 am. Each Taproom will be serving a Superbowl buffet breakfast available to those who take the first meal of the day seriously. Additionally, and in commemoration of its maiden debut 10 years ago at our 2002 Superbowl party, we will be tapping this year’s Carpenter’s Mikan Ale. This is a morning event not to be missed, whether or not you happen to be a football fan. Please join us.

*Morning Coffee Stout Brunch at 11:00 am Saturday, February 11:

Speaking of morning events, for the first time, we will be celebrating the annual release of our Morning Coffee Stout with a Saturday morning brunch at each of our Taproom pubs. Doors will open, coffee stout will be pouring, pancakes will be flipping, jazz will be playing, and happy weekend morning revelry happening at 11:00 am sharp. More details on the brunch menus of each Taproom will be released shortly. In the meantime, mark your calendar!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/01/25): Seasonal Release: Angry Belgian Brown Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Angry Belgian Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Our experiments with yeast strain and fermentation regimen continue. Now up: Angry Belgian Brown Ale.

New Baird Beer Seasonal Releases:
*Angry Belgian Brown Ale (ABV 6.5%):

Our Angry Boy has gone Belgian, fermented at high temperature (around 25 C) with our house Belgian yeast strain (rather than our normal house Scottish ale strain). The flavor comparison is interesting: subtle yet definite.

Angry Belgian Brown Ale begins pouring from our Taproom taps today (Thursday, January 26). It is draught-only and will be available also at other Baird Beer retailing pubs and restaurants throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/01/18): 2012 Dark Sky Debut and Upcoming Taproom Events

Baird Beer & Taproom Events Bulletin
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2012 Dark Sky Debut and Upcoming Taproom Events

Dear Taproom Friend & Baird Beer Enthusiast:

Our news cup has runneth over and this bulletin is packed with announcements. Where to start? That is easy: the 2012 debut of Dark Sky Imperial Stout.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2012 (9.5%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2012 version is more highly attenuated than previous, bumping the alcohol strength to 9.5%. The hop BUs total 80 (up from 75 a year ago) and include significant aroma contributions from a combination of Sterling, East Kent Golding and Hallertau Tradition. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout begins pouring at our Taproom pubs, and at other Baird Beer retailing establishments in Japan, on Friday, January 20. Bottles (633 ml) also are available and can be purchased either through our fine family of BB retailing Japan liquor shops or direct from the brewery via our online Eshop.

Upcoming Taproom Events:
*Big Beer Winter Weekend @ Nakameguro Taproom (Jan. 20 – 22):

This event is our annual ode to the wonderful world of strong beers, or winter warmers, as they’re known in season. We will be featuring twelve Big Beers (six Baird and six guest) during the weekend festivities. These will be:

(a) Baird:

Jubilation Ale
Hatsujozo 2012 Strong Belgian Gold
Yabai-Yabai Strong Scotch Ale
West Coast Wheat Wine
Dark Sky Imperial Stout
Ganko Oyaji Barley Wine
(b) Guest:

Rogue Mogul Madness
Green Flash Imperial IPA
Ballast Point Victory at Sea Imperial Coffee Stout
Lagunitas Imperial Stout
Left Coast Asylum Belgian Triple
Rogue Old Crustacean Barley Wine
Big Beer Winter Weekend Drink Cards (7,200 yen) containing punches for all twelve Big Beers will be available for purchase. Customers who complete the card during the weekend will receive a free, and newly designed, Baird Beer logo glass (500 ml or 250 ml size). A la carte Big Beer purchases will be welcome also.

In addition to the fantastic lineup of strong ales, chef Ishikawa and the kitchen staff are busy designing a special weekend food menu to match and compliment the big beers. Sayuri, John and I will be in attendance Friday evening to kick off this special weekend of gluttony. Please join us.

*Taproom Live — Sat. Jan. 21 @ Fishmarket Taproom; Sun. Jan. 22 @ Bashamichi Taproom:

Aside from good food and friendly camaraderie, nothing pairs better with beer than excellent music. We are privileged to be hosting two live performances of acclaimed Irish fiddle player, Dale Russ, who will be accompanied by his friend and accomplished musician, Kyoto-based Jay Gregg. Shows on both evenings will start at 7:00 pm. There will be a JPY 500 cover charge at the door. Hope to see you there!

Upcoming Taproom Improvements:

Both in the brewery and at our Taprooms, we always are in search of ways to get better. We have hit on two changes to our Taproom service that we think will further enhance the customer experience: (1) new Baird Beer glassware, and(2) newly designed Baird Beer menus.

Glassware plays an important role in the experience of fine beer. In our judgement, the finest beer glassware is crafted in Germany. It has taken us eleven years of hard work in order to be able to afford it, but at last we are turning to glassware from one of Germany’s premier makers — Sahm. Beginning Friday, January 20, Baird Beer poured at our Taproom pubs will be served in volume delineated and BB-logoed Sahm glasses (500 ml and 250 ml sizes for year-round beer; 400 ml and 200 ml sizes for seasonal beer).

Together with the new glassware, we will be debuting a beautiful new Baird Beer menu that has been designed by our talented artist friend, Ms. Eiko Nishida. It is a lovely, full-color menu, printed on wood that is bi-lingual (Japanese on one side, English the other). All of this has been in the making for some time now and we are thrilled finally to be ready to share it with you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2012/01/10): Latest Seasonal Release; Upcoming Taproom Events

Baird Beer & Taproom Events Bulletin
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Latest Seasonal Release; Upcoming Taproom Events

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! 2012 promises to be an interesting one in Japan in the arena of craft beer. Over the past 18-24 months the door to the Japan craft beer market has been kicked open wider than ever before: the core enthusiast community has expanded, the periphery is becoming curious, and the pub/restaurant world has begun to broaden its drink menus to include a greater choice of characterful craft beer.

We would like to contribute additional momentum to this movement with today’s release of a fantastic seasonal India Pale Ale: Brewmaster’s Nightmare Rye IPA.

New Seasonal Beer Releases:
*Brewmaster’s Nightmare Rye IPA (ABV 6.5%):

We love the flavor of rye malt in beer. It lends a spicy, dry character that we find especially pleasing when combined with large doses of piquantly bitter and pungently aromatic hops. The problem with using significant portions of rye malt in the mash is that it tends to make the wort more viscous and gummy, thus rendering lautering (separation of liquid wort from particle grain material) slow and difficult. This year, with more ambition than prudence, we loaded up the mash tun with a grist containing 50% malted rye! A lauter that normally lasts 90 minutes ran 5 hours, with much stress, strain and underletting — just ask Chris! Was it worth it? Oh man!

Part of the 5-hour lauter nightmare was spent readying a massive quantity of five wonderful hop varieties (Columbus, Citra, Nelson Sauvin, NZ Cascade, Motueka) for multiple dosings in the kettle boil. Why not add more to the whirlpool also? And how about a post-primary fermentation double dosing of dry hops in the conditioning tank? Yes and yes!

Brewmaster’s Nightmare Rye IPA is draught-only. It begins pouring at our Taproom pubs today (Tuesday, January 10). It also will be served at other draught dispensing Baird Beer retailers throughout Japan. Come in and get a few pints while the gettin’ is good!

Upcoming Taproom Events:
*Bashamichi Taproom 1-Year Anniversary Celebration (Sat-Sun, January 14-15, noon-close):

We opened the doors of our Yokohama Bashamichi Taproom on Saturday, January 15, 2011. Fueled by the BBQ dreams and passions of our pitmaster/manager, Chuck Morrow, the Bashamichi Taproom enjoyed a smokin’ first year. To celebrate the one-year birthday, and to show our thanks to the loyal customers that have supported it, the Bashamichi Taproom will be hosting a 2-day weekend BBQ and Baird Beer blowout bash. Highlights include:

-500 yen BBQ plate specials: chicken plate w/ cole slaw, pork plate w/ cole slaw, brisket plate w/ cole slaw, BBQ sandwich

-500 yen Baird Beer: The entire lineup of Baird Beer will be poured in our 400 ml plastic bura-bura cups for 500 yen a pop. This includes our special BT anniversary ale: Black Smoke Stout.

-Live Texas Blues on Sunday afternoon: The Sparky Trio will be rockin’ the house with great Texas blues. They will perform four separate sets beginning at 1:30, 2:30, 3:30 and 4:30 pm.

To facilitate smooth service, food and beverage will be cash-on only, no tabs or credit cards. Additional food and beer stations will be set up on the second floor for your convenience. Please join us for what promises to be a special celebration.

*Big Beer Winter Weekend @ Nakameguro Taproom (Fri-Sunday, January 20-22):

This year’s annual Big Beer Winter Weekend at the Nakameguro Taproom will be held Friday-Sunday, January 20-22. We will be pouring an amazing lineup of strong winter-warmer beers and serving them in conjunction with a special Otsumami menu. Mark your calendar and stay tuned for specific details which will be released very shortly.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2011/12/28): The Dawn of a New Year

Baird Beer & Taproom Events Bulletin
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The Dawn of a New Year

Dear Taproom Friend & Baird Beer Enthusiast:

It has become a Baird Beer tradition to greet the dawn of each new year with a special “First Brewed” (Hatsujozo) seasonal specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing pubs/restaurants in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:
*Hatsujozo 2012 Strong Belgian Gold (ABV 8%):

This year’s “First Brewed” is a take on a Belgian-style strong golden ale: a base-malt grist (Maris Otter, Pils, Munich, Sour) buttressed by a mammoth addition of Japanese korizato sugar that yields a strong 17.3 Plato wort; a moderate hopping regimen (30 IBU) that is conducted in five separate additions and combines nine different hop varieties (Motueka, Tradition, Perle, Vanguard, Glacier, Sterling, Hersbrucker, Saaz, Tettnanger); warm fermentation with our house Belgian ale yeast; and secondary fermentation and natural carbonation in package with the same Belgian ale strain. 2012 promises great things; Hatsujozo 2012 Strong Belgian Gold is the first it will deliver!

Hatsujozo 2012 is available this year exclusively in kegs. It is meant to be enjoyed at a fine pub or restaurant on draught and in the company of friends, family, colleagues and all the great people we count as beer enthusiasts.

Kampai to 2012!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2011/12/22): A Time for Jubilation

Baird Beer & Taproom Events Bulletin
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A Time for Jubilation

Dear Taproom Friend & Baird Beer Enthusiast:

Life is a fleeting thing. Each of us is here but a very short time. The older we get, the more clearly we comprehend this inexorable reality. And despite the sometimes awful travails and the always regular monotony of life, it remains a mysteriously beautiful thing. The end-of-the-year holiday season provides wonderful occasion for reflection and appreciation of the joy of living.

At Baird Brewing, 0ur appreciation of this joy is manifested in a celebratory Christmas-New Year season holiday ale which we call Jubilation Ale.

New Baird Beer Seasonal Releases:
*Jubilation Ale 2012 (ABV 7.5%):

This malty rich, festively red-hued ale derives its special character primarily from the addition of two wonderful local ingredients: (1) fully ripened and freshly picked figs (ichijiku) and (2) cinnamon twigs culled from a Japanese nikki tree. The full bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale will be available on draught and in bottles (633 ml) throughout Japan beginning Friday, December 23. Consumer purchases of bottles direct from the brewery are possible through our online E-Shop.

Holiday Season Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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