Tag Archives: Brewing

Baird Beer, Beer, 美食, 観光, 農業, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/08/02): Asian Beauty Biwa Ale & Brewer’s Secret Handshake

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Baird Beer & Taproom Events Bulletin
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Upcoming Seasonal Releases: Asian Beauty Biwa Ale & Brewer’s Secret Handshake

Dear Taproom Friend & Baird Beer Enthusiast:

We continue thirstily working down through our deep lineup of Baird Beer summer seasonals. Today it is one of our special fruited ales that is stepping up to the plate: Asian Beauty Biwa Ale.

Asian Beauty Biwa Ale 2011 (ABV 5.8%):
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 yet delicately firm — like a true Asian Beauty!

Asian Beauty Biwa Ale 2011 begins pouring from our Taproom taps beginning Wednesday, August 3, and it is available for delivery from our brewery beginning Tuesday, August 2. Due to the very limited number of bottles (633 ml), we will not be selling Asian Beauty on our consumer E-Shop. It will be available, however, through select Baird Beer retailing liquor shops in Japan.

In the summer seasonal on deck circle is a sacred ale: Brewer’s Secret Handshake.

Brewer’s Secret Handshake (ABV 6.0%):
The German city of Dusseldorf is renowned for its Altbier. From time to time, apparently, the city’s Altbier brewpub brewers make seasonal specialty Alts as surprise treats for customers. These specialty Alts are known as sticke (secret) Alts or Latzenbier (slab beer). Compared to standard Altbier, the secret versions tend to be stronger, darker and hoppier, according to German beer writer Horst Dornbush.

Brewer’s Secret Handshake is our version of a sticke Alt. It is fairly strong (6% by volume), darkish brown in color, and unabashedly hoppy (50 IBUs of US Magnum, NZ Hallertau Aroma, US Perle and German Tettnanger). It will be available to Taproom patrons who are privy to the brewer’s secret handshake beginning Wednesday, August 10. Shipments to Baird Beer retail accounts will begin on Tuesday, August 9. Retail accounts are welcome to contact Kojima-san at the brewery office and begin reserving for shipment kegs and bottles (633 ml). Again, due to very limited bottle supply, we will not be selling Brewer’s Secret Handshake on the brewery E-Shop.

Upcoming Taproom Events:
*Harajuku Taproom 2-Year Birthday Celebration (Sat-Sun, August 6-7):

That Japanese traditional yakitori-style food and flavorful craft beer are wonderful mates when matched together has been demonstrated beyond doubt by our Harajuku Taproom. This coming weekend, the Harajuku Taproom will be celebrating its 2-year birthday. Highlights of the weekend celebration include:

Tapping of its anniversary ale: Terrible Two Hara-Tap Birthday Ale (a strong golden ale — 6.7% abv — with moderate levels of hop bitterness but heavily laden with spicy-herbal hop flavor and aroma (courtesy of Slovenian Styrian Golding, US Santiam and NZ Hallertau Aroma). This special brew will be available only on draught and only at the Harajuku Taproom
Special weekend-only food menu with items priced in the 500 yen range.
Standing room will be made available for this weekend event and all orders will be handled on a cash-on basis. Please mark your calendar and plan on joining the celebration (and be sure to wish the terrific team at Harajuku a Happy Birthday!).

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

Beer, 観光, 農業, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/07/27): Baird-Ishii-Stone Japanese Green Tea IPA Charity Collaboration Brew

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Baird Beer & Taproom Events Bulletin
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Debut: Baird-Ishii-Stone Japanese Green Tea IPA Charity Collaboration Brew

Dear Taproom Friend & Baird Beer Enthusiast:

The earthquake, tsunami and nuclear plant disaster that struck the Tohoku region of Japan in March destroyed and upturned tens of thousands of human lives, not to mention the economic and environmental havoc that it wreaked, and continues to wreak to this day. The catastrophe lays bare for all to see and feel the tenuous nature of life.

Tragedy, though, also can bring to the fore the best and most enduringly strong aspects of life: e.g. selfless sacrifice, generosity of spirit, camaraderie among strangers, etc. These inspirational and life-affirming human traits have, thankfully, been demonstrated in countless number in the aftermath of the Tohoku disaster.

It was in this life-affirming vein, I think, that Stone Brewing Company of San Diego, California invited Baird Brewing and Ishii Brewing (a Guam-based brewery owned and run by Japanese national, Toshi Ishii) to collaborate on a beer that would be brewed with two purposes in mind: (1) financial contribution to the Tohoku region disaster relief effort, and (2) encouragement of spiritual uplift and joy in an otherwise depressing time. Wonderful beer is a powerful thing; humans have know this for many millennia. As brewers, the one thing we certainly can do in times like this is try to harness and unleash the positive power of beer.

The great bulk of the 300 barrels or so of Baird-Ishii-Stone Japanese Green Tea IPA that was brewed has been sold (and continues to be) in the United States, with Stone Brewing generously donating 100% of its sales revenue to the International Red Cross, earmarked for Tohoku disaster relief. Fortunately, though, through the offices and hard work of Stone’s Japanese importer, Nagano Trading, we were able to procure a couple pallets of the collaboration beer for delivery to Japan. These pallets arrived at Yokohama port several days ago and have just now cleared customs. The first of these kegs will be tapped, in a Taproom-wide charity celebration, this Friday, July 29 at 5:00 pm sharp at all Taproom locations.

Taproom-wide Charity Celebration Debut: Baird-Ishii-Stone Japanese Green Tea IPA (Friday, July 29, 5:00 pm Kick-Off):
Ishii-san and I flew to San Diego in May to brew this collaborative IPA with Stone brewmaster Mitch Steele and his Stone Brewing team. Several rounds of collaborative emails in advance of our trip yielded the beer concept: a strong (9% ABV — matching the magnitude of the Tohoku earthquake) and hugely hoppy (over 100 kettle IBUs of Warrior and Pacifica varieties and two-stage dry-hopping with a combination of Aramis, Crystal, Pacifica and whole leaf Sorachi Ace) ale enjoying a simple but robust malt base (100 percent Maris Otter from England), made drier by additions of Belgian candi sugar, and brought into complete balance with dry-tea additions of whole leaf Shizuoka sencha. I have yet to drink the finished beer myself, but the reviews coming from the U.S. are tremendous.

Each of our Taproom pubs has an allotment of four kegs of Japanese Green Tea IPA, which will be poured until the final one kicks. They will be sold by the pint (1100 yen), half-pint (750 yen) and taster glass (400 yen). We will donate all of the sales proceeds to the Tohoku Project of the All Hands Volunteers charity organization (http://hands.org/projects/project-tohoku/). This wonderful organization is lean and focused, assembling teams of volunteers who are dispatched to the Tohoku region to engage in the vital work of clean-up and reconstruction. The Tohoku project director is Mr. Satoshi Kitahama who can be reached at the following address: satoshi@kitahama.com.

In addition to this Taproom allotment of kegs, Nagano Trading has a dozen or so more which it plans to allot in a blind raffle to interested craft beer retailers. The raffle allotment will be announced by Nagano Trading on August 3. Also, one pallet of bottles of the Japanese Green Tea IPA has been imported by Nagano Trading. Retailers and individual customers interested in obtaining kegs or bottles should contact Andrew (andrewbalmuth@naganotrading.com) or Akemi (akemiohira@naganotrading.com) of Nagano Trading directly.

In the spirit of this charity effort, Nagano Trading also has volunteered to donate a portion of its sales proceeds to Tohoku disaster relief. We would ask that all other retailers who obtain and sell this Japanese Green Tea IPA also donate some portion of the sales revenue to a charitable organization involved in Tohoku relief. We will be sure to post a list of all donations made once the last bottles and kegs have been sold.

We look forward to hosting you at one, or more, of our Taproom pubs this Friday for the charity debut of this truly one-of-a-kind collaboration beer. Please come thirsty and with a charitable spirit.

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

Baird Beer, Bars, Beer, 美食, 観光, 農業, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/21)

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Baird Beer & Taproom Events Bulletin
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New Summer Seasonal Releases: Hop Havoc & Japan Tale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all those who joined us in Numazu over the holiday weekend for our Fishmarket Taproom 11-year anniversary celebration. It was a terrific party. The Hop Havoc Anniversary Ale was a particular hit and we thus are pleased to announce its release to the broader public today. In addition, we have another special release treat today — the return of our ume-laden Japan Tale Ale.

New Baird Beer Seasonal Releases:
*Hop Havoc Anniversary Ale (ABV 6.2%):

This hop-monster ale was brewed to commemorate the 11-year birthday of our first Taproom: Numazu Fishmarket Taproom. It was conceived in what I call a ‘Greenflash’ moment — Greenflash, of course, being the San Diego craft brewery renowned for its massively hoppy beers.

Hop Havoc Anniversary Ale enjoys a malt base similar to what one might find in a strong pale ale (e.g. 13.9 P made up of Maris Otter and Carahell), but the hopping is what one would see in a double IPA (e.g. 90 IBUs and double dry-hopping with Columbus, Citraand Cascade varieties). The hallmarks of Baird Beer, though, abound everywhere, from the unfiltered hop haze to the soft and natural carbonation to the powerful yet balanced and un-heavy flavor profile.

Hop Havoc is available in limited quantities in both keg- and bottle-conditioned form. Order fast.

*Japan Tale Ale 2011 (ABV 6.2%):

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).

Japan Tale Ale 2011 is now pouring from the taps of each of our Baird Beer Taprooms and will be available both on draught and in 633 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

Upcoming Taproom Events:

Please mark your calendar for Friday, July 29. On this day, we plan to unveil, at long last and at all four of our Taprooms, the Tohoku earthquake and tsunami relief collaboration beer brewed in San Diego by Stone Brewing, Ishii Brewing and Baird Brewing. The beer is called Japanese Green Tea IPA and by all accounts in the U.S., where it already has debuted, it is a real treat. 100 percent of the sales revenue generated by this beer at all or our Taproom pubs will be donated to charities dealing with Tohoku disaster relief.

More beer, event and charity designation details will be upcoming in the next bulletin.

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

Baird Beer, Beer, 美食, 観光, Gastronomy

Bryan Baird’s Newsletter (2011/07/14)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Old World Kolsch; Fish-Tap 11 Year Anniversary

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with Bohemian Pilsner and German Wheat malts, as well as English Maris Otter, and hopped with a combination of German Tradition, Czech Saaz and American Sterling varieties. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Thursday, July 14. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Friday, July 15. A very limited number of bottles (633 ml) will be available too.

Upcoming Taproom Events:
*Fishmarket Taproom 11-Year Anniversary Celebration (Sat-Mon, July 16 – 18):

It truly is hard to believe that it has been eleven years since Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business. It is a fact, though. Michiru, Chris and the staff are planning a special 3-day birthday celebration to commemorate. If you haven’t made it out to see us in Numazu recently, or maybe never have been at all, this is a great opportunity to visit. Weekend celebration highlights include:

*All-you-can-eat buffet (including items from the outside grill) @ 1,500 yen per person (orders stop @ 8:00 pm)

*All Baird Beer @ 500 yen (in plastic bura-bura cups; kindly keep your cup for re-use)

*Debut Release of Hop Havoc 11-Year Anniversary Ale (this celebration ale is hopped massively, like Suruga Bay, but with a much lower starting gravity and alcohol content)

*Tapping of a single cask of barrel-aged Second Strike Apple Ale (Monday, July 18 — limit one glass per patron)

*Various live music and magician performances

*Brewer-conducted Baird Brewery tours (1:00 and 4:00 pm on Sat-Sun; 1:00 pm on Mon — tours depart from the Fishmarket Taproom)

Doors open each day, including Monday (which is a Japan national holiday), at noon. Reservations are not required; thirst for good beer, appetite for excellent food, and sociable disposition are required.

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

Beer, 美食, 観光, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/07)

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New Seasonal Release: Baird Belgian Summer Ale

Dear Taproom Friend & Baird Beer Enthusiast:

To refresh in a satisfyingly flavorful way is the mantra of summer seasonal craft brewing. We do just this with our newest seasonal offering: Baird Belgian Summer Ale.

New Baird Beer Seasonal Releases:
*Baird Belgian Summer Ale (ABV 5.1%):

Generous portions of wheat (malted and unmalted) and rye (malted) lead our grist bill, providing a spicy and sprite flavor base. Four varieties of citrus-forward hops (Citra, Cascade, NZ Cascade and Ahtanum) are combined in both the kettle boil and the conditioning tank to lend a pleasingly light fruit fragrance and flavor. Fermentation with our house Belgian ale yeast ties the flavor ensemble together with deft touches of phenolic tartness.

Belgian Summer Ale begins flowing from our Taproom taps tonight, Thursday, July 7. It will be available on draught an in bottles (633 ml) at other fine Baird Beer retailing establishments in Japan as early as Friday, July 8.

Upcoming Events:
*Fishmarket Taproom 11-Year Anniversary Celebration:

Our Numazu Fishmarket Taproom turns 11 this month. We will be holding a birthday celebration over the upcoming three-day holiday weekend: Saturday – Monday (July 16-18). Chef Michiru is working on a special all-you-can-eat celebration buffet and barbecue; live music is being planned; brewer-led brewery tours are scheduled; and patrons will be treated to the release of Hop Havoc Anniversary Ale. Please mark your calendar and plan to join us in Numazu for the party. More concrete details will be announced very shortly.

*Great Japan Beer Festival in Osaka (July 16-18):

Yes, Baird Brewing will be participating for the first time in the upcoming Great Japan Beer Festival in Osaka. Sayuri, John and I (along with fellow partners Yakimono Rob and the Carpenter) will be pouring four varieties of Baird Beer at our booth while we spread the good beer gospel in Kansai. If you are a Kansai beer fan, be sure to stop at the booth and say hi.

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

Baird Beer, Beer, Gastronomy, Numazu City, Shizuoka, Tourism

Bryan Baird’s Newsletter (2011/06/29)

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Baird Beer & Taproom Events Bulletin
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Early Summer Seasonal Release: Cool Breeze Pils

Dear Taproom Friend & Baird Beer Enthusiast:

As I sit sweltering in front of my computer wondering where the rainy season went, I begin longing for a refreshingly brisk and quenching libation. Fortunately, the Baird Beer cellar is stocked with just such a brew: Cool Breeze Pils. Baird Cool Breeze Pils 2011 is available for shipment from our brewery cellar beginning today, June 29.

New Baird Beer Seasonal Releases:
*Cool Breeze Pils 2011 (ABV 5.2%):

Brewed annually, Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is unfiltered and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2011 will be pouring from our Taproom taps beginning Thursday, June 30. It will be available on draught and in bottles (633 ml) at many other fine Baird Beer retailing establishments as well.

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

Beer, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/17)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Shizuoka Summer Mikan Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

While the rainy season continues to be rainy, our beer thoughts have turned distinctly summer and sunny. Today we are pleased to announce the 2011 release of a special fruited summer seasonal brew: Shizuoka Summer Mikan Ale.

New Baird Beer Seasonal Releases:
*Shizuoka Summer Mikan Ale 2011 (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. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and cellar. You can taste the glory of the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikansare complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Citra, Centennial, Santiam and Ahtanum. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2010 will be available on draught and in bottles (633 ml) beginning Saturday, June 18. Please visit a Taproom pub or local Baird Beer retailer while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 観光, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/08)

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

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

*Wabi-Sabi IPA (ABV 6%):

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

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

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

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, 美食, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/01)

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

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

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

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/05/27)

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

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

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

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

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, Gastronomy, Japanese Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/05/06)

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Baird Beer & Taproom Events Bulletin
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Nakameguro Taproom 3-Year Anniversary; Debut of Saison Sayuri 2011

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 three years ago this month that we decided finally to bring our Taproom concept to where the action was: Tokyo. We opened the Nakameguro Taproom on May 10, 2008. We will be celebrating the 3-year anniversary of our Nakameguro Taproom this Saturday and Sunday, May 7-8.

Upcoming Taproom Events:
*Nakameguro Taproom 3-Year Anniversary Celebration (Sat-Sun, May 7-8, Noon-Close):

This third birthday party promises to be a culinary treat as Ishikawa-san and his kitchen staff are planning a special menu of items featuring ingredients from both Numazu (including fresh fish and freshly picked produce) and the Tohoku region (including sansai tempura and Iwate prefecture shoulder bacon). All of these items, of course, will be expertly paired with various Baird Beer. Beer and cuisine set cards will be available for purchase during the celebration and patrons who turn in completed cards will be eligible for a raffle awarding various fun beer prizes.

As a special beer treat, we will be unveiling in a sneak-preview debut the 2011 batch of Saison Sayuri. It will begin pouring from the Nakameguro taps at noon sharp on Saturday, May 7. The official Japan-wide release of Saison Sayuri will take place on our matron saint’s birthday: Tuesday, May 10.

New Baird Beer Seasonal Releases:
*Saison Sayuri 2011 (ABV 5.6%):

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 Sayuri is my annual birthday tribute to this lovely woman. The 2011 version is brewed with small spice-like additions of the peels and fresh juice of local dekopon citrus fruit and is fermented with our house Belgian yeast strain. The result is a piquantly quenching brew that still manages a great, albeit understated, depth of character. The 2010 version, of course, garnered a gold medal in the Belgian- and French-Style Ale category of the prestigious World Beer Cup 2010 competition.

Saison Sayuri will be available both in kegs and bottles (633 ml) beginning Tuesday, May 10.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

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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

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Bryan Baird’s Newsletter (2011/04/19)

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Baird Beer & Taproom Events Bulletin
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Seasonal Debut: Baird IPL

Dear Taproom Friend & Baird Beer Enthusiast:

Every season is a good season for the enjoyment of craft beer. Spring, though, with its promise of renewal and rebirth, seems a particularly propitious season for the exploration of new and unique beer styles. In this spirit, we are proud to announce the release of a maiden Baird Beer seasonal brew: India Pale Lager (IPL).

New Baird Beer Seasonal Releases:
*Baird IPL (ABV 5.6%):

India Pale Ales, as we all know, are highly hopped and fairly strong top-fermented beers borne of the era of British colonial domination of India. Well, we have taken this extremely popular craft beer style, brewing it to the specs of a moderately strong IPA (14.9 P, 5.6% ABV, 62 IBU of American Magnum, Centennial, Glacier & Cascade hops), and fermented it with a bottom-cropping lager yeast. The result is a smooth and round lager flavor with a snappy, almost prickly, hop bite. Enjoy!

Baird IPL is available both on draught and in bottles (633 ml) beginning today (Tuesday, April 19). Individual consumers can purchase bottles direct from the brewery via our online E-Shop.

In addition to the IPL and other seasonal releases which we have recently announced, we also are pouring exclusively at our Taproom pubs a number of unannounced small-batch seasonal brews, including Great American Stout, Mama’s Milk Stout and Workingman’s Dark Mild. Visit a Taproom today and check out what is on tap!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Support Japan: Japan Beer Brewers Poster!

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The beer brewers of Japan are joining hands to help Japan recover from the recent catastrophes caused by the North East Japan Earthquake!

I just found this poster at Beer Yokota Pub in Shizuoka City!
I was told that Toshiyuki Fujiwara, an artist in Tokyo, designed it and that it is distributed all over Japan!

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

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

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

Bryan Baird’s Newsletter (2011/04/11)

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

Dear Taproom Friend & Baird Beer Enthusiast:

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

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

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

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

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Beer, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/04/06)

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Baird Beer & Taproom Events Bulletin
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Spring Seasonal Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have enjoyed a glorious run of clear and sunny weather recently which, in its own small way, contributes to the lifting of spirits here in Japan as our friends in Tohoku continue to cope with the devastation of the earthquake, tsunami and nuclear aftermath. Beer too, like sunshine and blue skies, can play an uplifting role in people’s lives. A pint of flavorful beer enjoyed over a friendly conversation is one of life’s small but great pleasures.

It is in this spirit of uplift and renewal that we happily announce today’s release of delicious spring seasonal brew: Temple Garden Yuzu Ale.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Ale (ABV 5.5%):

Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, NZ Cascade and US Santiam varieties. Additions of wheat and rye to the malt grist help accentuate to piquant and aromatic character of the yuzu fruit. We add the fruit to our whirlpool in two forms: as peel shavings and as freshly squeezed juice. Thus, we achieve both a depth and complexity of yuzu flavor and an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available in both kegs and bottles (633 ml). It is, of course, pouring from the taps of each of our Taproom pubs as well as from the taps of a host of other fine pubs and restaurants in Japan. Be sure to come in and enjoy a pint while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-