Tag Archives: Baird Beer

Shizuoka Beer Tasting: Baird Beer Brewery-Numazu Lager

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Baird Beer owned by Bryan Baird in Numazu City is not only a household name but a truly internationally-recognized brewery in spite of its relatively short history.
Living in Shizuoka Prefecture makes it easy to get their brews as more and more local sake shops are marketing them!

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We are also blessed with beautiful labels which are sale at a bigger size for the pleasure of collectors.
This particular label is an abstract rendition of Numazu City harbor!

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Product name: Baird Beer-Numazu Ale
Unfiltered
Ingredients: (German) malt, barley, sugars, hops, yeast
Volume: 360 ml
Alcohol: 5%
Process: Unfiltered. Double fermentation for natural bubbles. Live yeast

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Clarity: Slightly smoky but very clean aspect
Color: Orange, color deeper than usual lagers
Foam: Fairly long head. Light bubbles
Aroma: Bread, oranges
Taste: Well rounded, deep and rich attack.
Very clean impression.
Complex.
Bread, oranges.
Very refreshing though not a thirst-quenching beer.
Welcome acidity.
Pleasantly lingers for a while on a drier note with more oranges and hints of nuts and persimmon.
persimmon actually tends to take over the oranges on the second sip with more welcome acidity.

Overall: Very refreshing but deep beer.
Usually I conduct my beer tastings in the afternoons when my palate is not influenced by any food or else. This beer has the the gratifying quality of welcoming you with a nourishing feeling!
Accordingly I would advise all true beer lovers to drink it at ease to fully enjoy its rich and utterly rewarding taste.
Good, I should say great, beers should be drunk on their own and Bryan Baird is known all over the world for its sublime brews!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/09/20): Fall Seasonal Release — Yabai-Yabai Strong Scotch Ale

Baird Beer & Taproom Events Bulletin
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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,

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/09/12): Baird Beer Seasonal Release: Kellerbock

Baird Beer & Taproom Events Bulletin
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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

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/09/04): Baird Beer Seasonal Release — Wheat King Wit

Baird Beer & Taproom Events Bulletin
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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

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Baird Beer & Taproom Events Bulletin
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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

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/08/20): Seasonal Release — Baird Rauchbock

Baird Beer & Taproom Events Bulletin
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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

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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird’s Newsletter (2013/08/13): Celebrating Classic German Beer — Kellerhelles and Export Lager

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

Bryan Baird’s Newsletter (2013/08/05): Two Summer Seasonal Releases: Japan Tale Ale & Asian Beauty Biwa Ale

Baird Beer & Taproom Events Bulletin
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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!

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

Bryan Baird’s Newsletter (2013/08/01): Harajuku Taproom 4th Anniversary

Baird Beer & Taproom Events Bulletin
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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

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

Bryan Baird’s Newsletter (2013/07/19): Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Fish-Tap 13 Aroma Hop Ale; FT 13th Birthday Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

It is hard to believe that thirteen years have passed since Sayuri and I opened the doors of the Numazu Fishmarket Taproom on July 20, 2000. We had no Baird Beer on tap (our brewing license was yet to be granted), only Hoegaarden White and Guinness. We were excited and nervous, optimistic and fearful. The implications of pursuing a dream and not succeeding were too dark to fully contemplate. The first customers of the day were, to no one’s surprise, the carpenter, Nagakura-san, and his wife Shoko-chan. Their presence was both calming and reassuring. The first beer poured was Hoegaarden White; the first food delivered was Sayuri’s Parmesan chicken salad. We were officially in the restaurant and beer business!

The path to sustainable success though would prove long and arduous, more so than we ever imagined. While a deep passion for and conviction in the business helped to sustain us through the very lean early years, the real source of our fortitude was the extreme high quality of our small but loyal customer base. Our Taproom customers became our friends and cheerleaders and literally willed the business forward. Thank you for your long-time support and friendship. You are an integral part of the Baird Beer family.

In celebration of the Fishmarket Taproom’s thirteenth birthday we we have brewed a special beer — Fish-Tap 13 Aroma Hop Ale.

New Baird Beer Seasonal Release:
*Fish-Tap 13 Aroma Hop Ale (6.5%):

This quenching and stealthily strong golden ale is brewed exclusively with low- to medium-level alpha-acid hops that are known not for their bittering potential but rather for their aromatic quality. The six varieties used are US Cascade, NZ Motueka, English East Kent Golding, Slovenian Styrian Golding, German Spalter and Czechoslovakian Saaz. Calculated kettle IBUs from these aroma hop additions come to 40. Double dry-hopping in the post-fermentation conditioning tank, though, is what contributes the glorious bouquet — herbal, floral and just a touch earthy. The earthiness is enhanced by fermentation with our Belgian yeast strain, which leaves the beer bone-dry in the finish.

Fish-Tap 13 Aroma Hop Ale will begin pouring at all of our Taprooms on Saturday, July 20. It is available also for immediate shipment to Baird Beer supporting pubs and restaurants throughout Japan. This birthday beer is draught-only (no bottles — sorry!). Our brewery is small and, as always, quantities are limited. Orders will be fulfilled on a first-come, first-serve basis.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Please join us this weekend in Numazu for a two-day birthday celebration. The festivities kick off at 11:00 am Saturday in the brewery parking lot with the tapping of the final keg of Morning Coffee Stout 2012. Barbecuing in the parking lot will begin at noon, at which time the Fishmarket Taproom will open its doors. The first brewery tour also will start at noon. Weekend party highlights include:

11:00 AM (Saturday 7/20) kick-off in the brewery parking lot with the tapping of Morning Coffee Stout 2013
Brewery parking lot BBQ (11:00 AM – 5:00 PM Saturday; Noon – 5:00 PM Sunday)
Brewer-guided brewery tours at noon, 2:00 and 4:00 each day
Special tappings of various cellared brews (Daidai IPA, Carpenter’s Mikan Ale, Bakayaro!, Second Strike Apple Ale, Kiwi IPA, Saison Sayuri and more!)
Debut of Fish-Tap 13 Aroma Hop Ale
Phenomenal lineup of celebration food and BBQ delights (all priced at 500 yen)
We look forward to seeing you.

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

Bryan Baird’s Newsletter (2013/07/12): Seasonal Release: Shizuoka Summer Mikan Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Shizuoka Summer Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

That zesty Lemon Wit we recently released really hits the spot on these sultry summer days, doesn’t it? Well, so to does our fruited Shizuoka Summer Mikan Ale which we are happy to release today.

New Baird Beer Seasonal Release:
*Shizuoka Summer Mikan Ale 2013 (ABV 5.5%):

A summer mikan (natsumikan) is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. The natsumikan fruit we use is home-grown here in Shizuoka prefecture. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and then again in the cellar. You can taste the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily piquant brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikan fruit is complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Summit, Simcoe, Citra and Centennial. Additions of wheat (malted and unmalted) to the grist helps to further accent the natural fruit character. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2013 is available in both kegs and bottles (360 ml) for immediate release.

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

Bryan Baird’s Newsletter (2013/07/05): New Summer Seasonals; Fish-Tap Turning 13

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

New Summer Seasonals; Fish-Tap Turning 13

Dear Taproom Friend & Baird Beer Enthusiast:

Although the rainy season lingers here in Japan, the summer heat and humidity are not proving deferential — they have crashed the party. We greet these summer weather twins with the perfect beer antidote: Baird Lemon Wit.

New Baird Beer Seasonal Release:
*Baird Lemon Wit (4.5%):

A ‘Witbier’ is a Belgian ale style whose hallmark ingredient is unmalted wheat. In addition to lending a light and wholesome taste character, unmalted wheat also contributes a hazy white color to the beer (’wit’ literally meaning ‘white’). Belgian-style witbiers also tend to be spiced, most commonly with curacao orange peel and coriander. The result is a sprite, quenching and playfully effervescent brew that is an ideal summer session ale.

Baird Lemon Wit is brewed in this Belgian tradition only with a local twist — we spice with Japanese sansho rather than coriander and use the peels (and juice) of locally grown lemons rather than curacao oranges. The unmalted wheat we use (as 25% of the grist) is grown domestically in Chiba prefecture. The taste? Bright and tart, crisp and refreshing.

Baird Lemon Wit is available both in kegs and bottles for immediate release. It begins pouring from the taps of our Taproom pubs tonight (Friday, July 5). Those visiting a Taproom pub this weekend will also be greeted by two other new and limited release (Taproom-only, draught-only) seasonal specials — Faded Glory Pale Mild (3.2%) and Shohei’s First (5.8%). The former is a classic English-style Mild pulled as you would expect in real ale fashion through our Taproom hand-pumps. Faded Glory is the ultimate session ale. The latter is the first go at a bit of recipe formulation by the newest member of our brewing team — Shohei Taguchi (formerly of Yoho Brewing in Nagano prefecture). Shohei’s First is a sort of hoppy Golden Ale that features Southern hemisphere (New Zealand) hops — Motueka, Wakatu, Nelson Sauvin and Cascade (dry-hopping with Motueka and Wakatu). It you happen across our lanky new brewer enjoying his namesake brew this weekend, give him a pat on the back and welcome him to the Baird Beer family.

Upcoming Taproom Event:
*Numazu Fishmarket Taproom 13-Year Birthday Celebration (Saturday-Sunday, July 20-21):

Sayuri and I first opened the doors of the Fishmarket Taproom on Saturday July 20, 2000. It is hard to believe that our baby is about to become a teenager! Despite her increasingly sassy impertinence, we still love her and will be celebrating her birthday next weekend. Celebration highlights include:

11:00 AM (Saturday 7/20) kick-off in the brewery parking lot with the tapping of Morning Coffee Stout 2013
Brewery parking lot BBQ (11:00 AM – 5:00 PM Saturday; Noon – 5:00 PM Sunday)
Brewer-guided brewery tours at noon, 2:00 and 4:00 each day
Special tappings of various cellared brews (Daidai IPA, Carpenter’s Mikan Ale, Bakayaro!, Second Strike Apple Ale, Kiwi IPA, Saison Sayuri and more!)
Debut of Fish-Tap 13 Anniversary Ale
Phenomenal lineup of celebration food and BBQ delights
The doors of the Fishmarket Taproom will open each day at noon (food last order @ 22:00; drink last order @23:30). All beer and food items will be 500 yen (beers to be served in our take-out bura-bura cups). Kindly mark your calendar and plan to join us for what promises to be a most festive birthday celebration!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Bryan Baird’s Newsletter (2013/06/28): Seasonal Debuts: Kellerpils and Old Brown Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Debuts: Kellerpils and Old Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Germany and Belgium share at least two things in common: a border and world-renowned beer cultures. Yet their respective brewing traditions could hardly be more disparate. The Germans are methodical, scientific brewers who eschew any beer ingredient save four: malt, hops, water and yeast. The lagers and ales of Germany tend to be clean, round and highly drinkable. The Belgians also are traditional brewers but with a more open and intuitive approach, incorporating a wide range of ingredients including uncultured yeast and wild micro-flora. The ales of Belgium tend to be funky, complex and often refreshingly sour.

We are pleased today to release two new seasonal beers, one inspired by Germany (Kellerpils) and the other by Belgium (Old Brown Ale).

New Baird Beer Seasonal Releases:
*Kellerpils (4.5%):

The term ‘Kellerbier’ translates literally to ‘cellar beer.’ It refers to a type of German beer that is not clarified or pasteurized and contains some of the original yeast of fermentation. This methodology, of course, is the one we use for all Baird Beer. Pilsner is the world’s most popular lager beer style, being crisply quenching and bracingly refreshing.

Baird Kellerpils is a simple brew comprised of two German malts (Pilsner and Sour) and four classic continental hops (Magnum, Spalter, Tettnanger, Saazer). The nose contains a pleasant hint of sulfur from the secondary lager yeast fermentation; the flavor is nutty and bready; the finish is dry with a balanced bitterness. This truly is an old school Pils. It is available in kegs only.

*Old Brown Ale (4.5%):

Belgian beer styles run a very large gamut and their definitions tend to be broad. A regular bruin (brown) ale would be darker than amber in color, less sour than a Flemish Brown Ale, and less strong than a classic Abbey/Trappist Dubbel.

Baird Old Brown Ale is brewed to moderate gravity, 12.8 Plato, and enjoys a typically eclectic Belgian grist bill which includes both malted and un-malted wheat as well as malted rye. Hop bittering is moderate at 22 IBUs while hop aroma is little to none. Fermented warm with a Belgian yeast strain, the flavor manages at once to be sweet and a touch tart. The overall character is perhaps best described as sessionably complex. Old Brown Ale is available in both kegs and bottles (360 ml).

Both beers begin pouring from our Taproom taps tonight (Friday, June 28) and both are available for immediate release to craft beer retailing establishments throughout Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

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

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Three Single-Hop Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

*Santiam Single-Hop Ale (5%):

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

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

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

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

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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