Tag Archives: Brewing

Baird Beer, Beer, Japanese Gastronomy, Numazu City

Bryan Baird’s Newsletter (2011/03/03)

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Baird Beer & Taproom Events Bulletin
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New Seasonal Releases; Lucky 7 Stout Week
Dear Taproom Friend & Baird Beer Enthusiast:

The tremendous variety inherent in beer rivals the frequent vagaries inherent in weather. As we approach spring here in Japan, daily changes in the weather are becoming more pronounced; so too are demonstrations of beer diversity. We are pleased to contribute to the beer diversity cause with the release of two unique brews: Second Strike Apple Ale and Wheaty IPA.

New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (ABV 6%): The concept, and the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale — brewed for a second consecutive year, were provided by the Harajuku-based company Alias’ president, Tajima-san. The chief difference with last year’s version is fermentation with our house Belgian ale yeast. The grist consists of a combination of wheat and barley malts, as well as un-malted wheat and Sudakito sugar. Hopping is moderate (25 IBUs) and simple (two additions of two varieties: Perle & Vanguard). Freshly cut, sliced and minced Nagano apples are incorporated in three different stages: (1) Wort kettle , (2) Whirlpool, and (3) Conditioning tank. The flavor result is crisp, tart and effervescent.

Second Strike Apple Ale enjoys an exclusive debut release at our Harajuku Taproom on Friday, March 4. General release happens on Saturday, March 5. It is available both on draught and in bottles (633 ml). Individual consumers can purchase bottles direct from the brewery via our online E-shop.

*Wheaty IPA (ABV 6%): This is another in our line of small-batch ales brewed exclusively for Real Ale dispense via the hand-pumps at our Taproom pubs. As the name implies, this is an India Pale Ale heavily accented with malted wheat (30% of the grist). The hop bitterness is clean (Warrior and Horizon) but the flavor and aroma is fruity (Centennial, Cascade, NZ Cascade). The soft and low-CO2 real ale dispense through our British hand-pumps yields an exquisite imbibing treat.

Wheaty IPA is being poured exclusively at our Taproom pubs beginning Friday, March 4. Please stop in for a pint while quantities last.

Upcoming Taproom Events:
*Lucky 7 Stout Week @ Nakameguro Taproom (March 13 – March 21):

Each of the past several years we have used the Irish national holiday, St. Patrick’s Day (March 17), as an excuse to celebrate the quintessential Irish ale style — Stout. Stout, of course, is a wonderful pitch-black ale that enjoys many stylistic manifestations. We serve up seven different interpretations of Stout during our week-long celebration which we call Lucky 7 Stout Week. This year we will be holding Lucky 7 Stout Week at our Nakameguro Taproom, kicking off at noon on Sunday, March 13 and running through the Japan national holiday, Monday, March 21.

We will be selling special Lucky 7 Stout drink cards throughout the week and purchasing customers who complete the card during the week will be eligible for a raffle of special Baird Beer prizes. The NT kitchen will be serving seven Irish specialty dishes all week to match the stouts. Sayuri and I will be in attendance on March 13 to enjoy Stout, talk Stout, eat Irish food and revel in the camaraderie of fellow enthusiasts. More Stout Week details will be forthcoming shortly.

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
—————————————-

Baird Beer, Beer, Japanese Gastronomy, Microbrewery Beer, Numazu City

Bryan Baird’s Newsletter (2011/02/16)

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Baird Beer & Taproom Events Bulletin
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Ganko Oyaji Barley Wine 2011 Debut; Barley Wine Beer School @ Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

It is the time of year when the big bear of the Baird Beer world, Ganko Oyaji Barley Wine, emerges from its hibernal rest in the Baird Brewery cellars. Ganko Oyaji Barley Wine 2011 will debut, along with its new brand artwork, on Saturday, February 26 (coinciding with the kick-off of our Nakameguro Taproom Barley Wine Beer School event).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2011 (ABV 9.5%):

Brewed in June 2010 and packaged upon krausening in July, Ganko Oyaji 2011 sports a grist bill consisting of floor-malted Maris Otter and Bohemian Pils, as well as British crystal malt and 10% Japanese red (akato) sugar. This year we lowered the starting gravity somewhat(23.9 Plato), primarily fermented with an American Ale yeast, increased the hop bitterness (75 IBU), and krausened with our house Scottish Ale yeast. The result is a potently complex yet extraordinarily balanced big beer. Ganko Oyaji is an ideal after-dinner or before-bed restorative; it might even be delicious at breakfast too! It promises to condition nicely for months and years to come.

Ganko Oyaji Barley Wine 2011 will be available on draught at all of our Taproom pubs and at other Baird Beer retailing restaurants beginning Saturday, February 26. Bottles (633 ml) can be purchased direct from our brewery E-Shop and through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day. Vertical tastings of three years of Ganko Oyaji (2008, 2010, 2011) will be possible exclusively at our Nakameguro Taproom. A small number of kegs of the 2008 Ganko Oyaji remain available for retailer purchase.

Upcoming Taproom Events:

*Nakameguro Taproom Barley Wine Beer School (Saturday-Sunday, February 26-27):

This is another in our popular series of Nakameguro Taproom Beer School seminars. Our thematic focus this time will be the historical beer style known as Barley Wine. Two Beer School sessions will be held: an English language version on Saturday, February 26 (3:00 – 5:00 pm) and a Japanese language version on Sunday, February 27 (1:00-3:00 pm). The English language Beer School will be conducted by Baird Beer Lead Brewer, Chris Poel, and Nakameguro Taproom Beer Manager, Marco McFarren. The Japanese language Beer School will be led by Baird Brewer, Tetsuya Kataoka, and Nakameguro Taproom Manager/Chef, Akitsuke Ishikawa. Cost of participation is 3,500 yen and enrollment is limited to 30 people per session. Advanced reservations are required (email: nakameguro-tap@bairdbeer.com or call/visit the NT directly).

During the Beer School, the following Barley Wine ales will be tasted:

Baird Ganko Oyaji Barley Wine 2008
Baird Ganko Oyaji Barley Wine 2010
Baird Ganko Oyaji Barley Wine 2011
Swan Lake Barley Wine (2011 debut version)
Green Flash Barley Wine
Stone Old Guardian Barley Wine 2009
Iwate Kura Barley Wine (wine yeast fermented)
Additionally, Chef Ishikawa-san and his staff will be serving a wonderful light tasting of speciality dishes matched with various of the Barley Wine ales. This is a beer and food event not to be missed. Please contact the Nakameguro Taproom today to reserve you spot.

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
—————————————-

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Bryan Baird’s Newsletter (2011/02/16)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Morning Coffee Stout

Dear Taproom Friend & Baird Beer Enthusiast:

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

New Baird Beer Seasonal Releases:
*Morning Coffee Stout 2011 (ABV 7%):

Each year at Baird Beer we combine our passion for stout with our love of coffee in the brewing of Morning Coffee Stout. This 2011 version is an export-style stout infused with freshly roasted (delivered still warm direct from the roaster of our friends at Arabica Coffee) Indonesian Royal Mandarin beans. We add these beans, after a very coarse grinding, directly to the stout in the conditioning tank in what amounts to a cold beer toddy extraction method. The result is a perfectly balanced flavor marriage between stout beer and java beans.

Morning Coffee Stout 2011 will be pouring from our Taproom taps, and those of other Baird Beer handling pubs and restaurants beginning Thursday, February 17. It also will be available in bottles (633 ml) direct from the brewery via our online E-shop as well as through the growing family of Baird Beer retailing liquor shops in Japan.

As is our proclivity as passionate brewers, we continue to experiment all the time with new beer styles and new recipes. A recent example of this experimentation is being released tomorrow (Feb. 17) as Real Ale dispensed from handpumps exclusively at our four Taproom pubs. We call it: Winter Session Ale.

*Winter Session Ale (ABV 5.3%):

“Session” ales, of course, are light, low-alcohol beers that still pack real flavor and lots of refreshment. Our winter version is, as you might expect, just a little stronger and more robust than normal. The grist consists almost entirely of European base malts while the hop bill is an interesting mix of clean American varieties (Horizon and Perle) and grassy, herbal, spicy European ones (Tradition, Hersbrucker and Styrian Golding). Pulled from our handpumps, the flavor is soft, aromatic and wholesomely refreshing. Stop in for a pint or two at one of our Taproom pubs while quantities last.

Upcoming Taproom Events:
*Barley Wine Beer School at the Nakameguro Taproom (Sat-Sun, Feb. 26-27):

This is another in our popular series of Nakameguro Taproom “beer school” seminars. This time round the thematic focus will be on the historical beer style known as Barley Wine. Baird brewers will team with our Nakameguro Taproom staff in presenting a Barley Wine style seminar that includes a vertical tasting of three different years of Baird Ganko Oyaji Barley Wine as well as samplings of several other brewery Barley Wines. Food pairings, tastings and explanations also will be part of the package.

The seminar will be held in two languages on two separate days (English language on Saturday, Feb. 26 from 3:00-5:00 pm; and Japanese language on Sunday, Feb. 27 from 1:00-3:00 pm). Cost per participant, including beer and food tastings, is 3,500 yen. Each seminar is limited to 30 participants and reservations are required. Please contact the Nakameguro Taproom directly for more information or to make reservations.

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
—————————————-

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Bryan Baird’s Newsletter (2011/02/10)

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Baird Beer & Taproom Events Bulletin
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Baird Big Beer Winter Weekend @ Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

The annual Baird Big Beer Winter Weekend is now upon us. This three-day holiday weekend festival of strong ales and warming lagers kicks off at noon on Friday, February 11 at our Nakameguro Taproom. Event details follow below.

Baird Big Beer Winter Weekend @ Nakameguro Taproom (Friday, Feb. 11 – Sunday, Feb. 13):
*Featured Big Beers (Tasters 400 yen; Half-Pints 700 yen):
(a) Baird Beer:

Hatsujozo 2011 Imperial Pale Lager
Yabai-Yabai Strong Scotch Ale 2010
Baird Beer Ten (Imperial Red Ale)
Triple-Dry European Imperial IPA
Ganko Oyaji Barley Wine 2011 (Debut Tapping)
Dark Sky Imperial Stout 2011
West Coast Wheat Wine 2010
(b) Guest Beer:

Iwate Kura Barley Wine (Japan)
Isekadoya Imperial IPA (Japan)
Minoh Imperial Stout (Japan)
Great Divide Oak Aged Yeti Imperial Stout (USA)
Bear Republic Big Bear Stout (USA)
Ballast Point Imperial Porter (USA)
Stone Double Bastard (USA)
This is the first year that we have featured guest Japan craft beer at the event and we are pleased to offer Big Beers brewed by three of our favorite Japanese brewers: Niwa-san of Iwate Kura, Nakanishi-san of Isekadoya and Kaori-san of Minoh. It looks too like we will be fortunate enough to receive special visits by our guest brewers during the weekend.

In addition to the tremendous lineup of Big Beer that will be served all weekend long, Ishikawa-san and the kitchen staff are busy preparing a wonderful selection of special Big Beer-inspired food dishes that promise to terrifically enhance the beer experience. Also, our Nakameguro Taproom has just undergone a bit of a cosmetic facelift as we have added a cozy sofa lounge area around the big screen T.V. and replaced one of our wall counters with small marble tables and comfortable lounge chairs. Come on in and check it out!

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
—————————————-

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Bryan Baird’s Newsletter (2011/02/04)

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Baird Beer & Taproom Events Bulletin
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2011 Release of Mikan Ale; Upcoming Big Beer Winter Weekend

Dear Taproom Friend & Baird Beer Enthusiast:

I am excited to announce that today marks the 10th annual release of the first fruited ale ever brewed at Baird: Carpenter’s Mikan Ale.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2011 (ABV 6%):

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

This 2011 version of the Carpenter’s Mikan Ale is different in several respects from its 2010 predecessor. For starters, it is a darker hue of orange-red than previous due to the use of Japanese red sugar (akato) instead of sudakito sugar. We also lowered the starting gravity of the wort somewhat to bring the alcohol percentage down to six. We then went back to fermenting with our house Scottish ale yeast rather than using the American ale yeast strain of last year. Finally, we added a bit more mikan juice and peels per unit of wort than we had in the past.

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

The Carpenter’s Mikan Ale is available both on draught and in bottles (633 ml) at fine Baird Beer retailers throughout Japan beginning Saturday, February 5. It also can be purchased direct from the brewery via our online E-shop.

Upcoming Taproom Events:
*Big Beer Winter Weekend 2011 at the Nakameguro Taproom (Friday, Feb. 11 – Sunday, Feb. 13):

Each winter we use one of our Taprooms as a venue for a celebration of strong and fortifying beers. We call this celebration Big Beer Winter Weekend. During this long holiday weekend, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. The Nakameguro Taproom will again play host to this year’s Big Beer Winter Weekend which will kick-off at noon on Friday, February 11 (Japan national holiday).

This year, in a addition to a terrific lineup of big Baird Beer and American imported craft beer, we will for the first time be pouring a variety of specially selected strong Japanese craft ales and we anticipate hosting guest appearances by the various Japan brewers. Please keep your eyes on your email inbox as a full Big Beer Winter Weekend menu and schedule will be forthcoming shortly.

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
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2011/01/28)

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Baird Beer & Taproom Events Bulletin
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Seasonal Debut: Winter Wit; Big Beer Winter Weekend at Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

There is one word for this winter: cold! We plan to warm you up, though, with today’s release of a first-time Baird winter seasonal brew: Winter Wit.

New Baird Beer Seasonal Releases:
*Baird Winter Wit (ABV 6%):

The newest everyday toy in our brewery is our Belgian ale yeast (brought in for the fermentation of Single-Take Session Ale). This yeast strain is known for its use in fermenting Belgian-style Wit bier. It ferments with a tart, spicy and only moderately phenolic character. The dead of winter hardly seems the season for a light, crisp and refreshing Wit bier, but we have addressed that problem.

Baird Winter Wit is heartier (14.7 plato), stronger (6% abv), and more gold (less white: 5.8 SRM) than a normal Belgian Wit. The grist is a classic blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, with touches of rye (adding spicy complexity) and caramel malt (for the golden color). The hopping is light and performed with a combination of New Zealand (Motueka) and German (Traditions, Hersbrucker) varieties. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain.

The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy golden hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Glorious!

Baird Winter Wit begins pouring from the taps or our four Taproom pubs today (Friday, January 28). It is draught-only, and will be available at Baird Beer pouring pubs and restaurants throughout Japan beginning Saturday, January 29.

Upcoming Taproom Events:
We will be staging our annual Big Beer Winter Weekend at the Nakameguro Taproom on the three-day holiday weekend of Friday, February 11 – Sunday, February 13. This is the weekend in which we celebrate the storied beer history of strong ales and lagers (’Winter Warmers’ as they are known to some). We will be pouring a bevy of big Baird Beers as well as other strong ales both from abroad and right here at home. Ishikawa-san and the kitchen staff already have the wheels in motion for the offering of what promises to be an amazing menu of speciality dishes designed to pair with the various Big Beers.

Please mark your calendar. A detailed beer list and food menu will be announced shortly.

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
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2011/01/11)

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Baird Beer & Taproom Events Bulletin
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2011 Release: Dark Sky Imperial Stout; Bashamichi Taproom Opening January 15

Dear Taproom Friend & Baird Beer Enthusiast:

Do you need help taking the bite out of the winter chill? We have just the beer antidote for you: Dark Sky Imperial Stout.

New Seasonal Beer Release:
*Dark Sky Imperial Stout 2011 (ABV 8%):

This foreboding stout is a beer lover’s winter dream come true. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2011 version marks a return to our house Scottish ale yeast (from last year’s experiment with a British ale yeast). We also have increased the hop IBUs from previous (65 to 75) and added, for the first time, ample quantities of roasted wheat, which increases body but also lends a nice sprite and tangy character to the flavor.

Fortunately, we remembered to keg a good quantity of this year’s batch so draught Dark Sky Imerial Stout is back. Our Taproom pubs and other Baird Beer retailing pubs/restaurants will begin pouring draught Dark Sky on Friday, January 14. It also will be released in bottles (633 ml) on that same day. Individual consumers can purchase bottles direct from the brewery via our online E-Shop.

Other News:
*Bashamichi Taproom Opens its Doors Saturday, January 15 at Noon:

Yes, the wait is almost over. Our newest Taproom, the Bashamichi Taproom in Yokohama, opens for business at noon on Saturday, January 15. The Bashamichi Taproom is our first pub to focus on authentic American BBQ (i.e. meat smoked and cooked low and slow over a wood fire). This match between barbecue and Baird Beer is, in a word, profound! Stop in and see for yourself.

In addition to serving fresh cuts of Pit Master Chuck’s glorious BBQ (brisekt, ribs, pulled pork …), we will be pouring a tremendous lineup of Baird Beer including some new offerings such as Bashamichi Ale (peat-smoked brown ale), Port City Pils and Bashamichi Celebration Ale (rye-accented IPA).

We look forward to welcoming you to the Bashamichi Taproom on Saturday. Bashamichi Taproom operating hours will be as follows:

-Weekdays (5:00 pm -Midnight), Weekends & National Holidays (Noon – Midnight)

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
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/12/28)

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Baird Beer & Taproom Events Bulletin
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Taproom Countdown Festivities; Hatsujozo 2011 Debut; Baird Beer 10-year Debut Commemoration Party

Dear Taproom Friend & Baird Beer Enthusiast:

We will be ushering out 2010 and drinking in 2011, per our normal custom, with New Year’s Eve Countdown festivities at all two of our Taproom pubs: Numazu Fishmarket Taproom and Nakameguro Taproom (the Harajuku Taproom will be closed on New Year’s Eve). Event details follow:

Taproom New Year’s Eve Countdown Festivities:

Numazu Fishmarket Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

All-You-Can-Eat Mexican-Cajun Spicy Fusion Buffet @ 1,500 yen per person (5:00 – 10:30 pm)
Great beer, music and camaraderie
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required

Nakameguro Taproom Countdown Party (5:00 pm – 1:00 am or so; Friday, Dec. 31):

Sumptious All-You-Can-Eat Buffet @ 1,500 yen per person
Baird Beer: Numazu prices all night (700 yen pints and 500 yen half-pints)
Midnight Debut of Hatsujozo 2011 Imperial Pale Lager (complimentary glass to all patrons for 2011 inaugural toast)
Reservations NOT required
New Baird Beer Seasonal Release:
Hatsujozo 2011 Imperial Pale Lager (ABV 7.3%):

At Baird Beer we mark the transition to each new year with the release of a special “First-Brewed” commemorative beer in celebration of the fresh possibilities represented by the turning of the calendar. Hatsujozo 2011 is what you might consider an Imperial Pale Lager. Brewed with a similar grist to our Suruga Bay Imperial IPA, Hatsujozo 2011 is different in that it is fermented with our Numazu Lager yeast. Also different is the hop regime, which is packed with European aroma varieties including Saaz, Tettnanger, Tradition and Hersbrucker. The result is a gloriously hoppy and strong pale lager which enjoys a perfectly balanced complexity of flavor.

Hatsujozo 2011 will be tapped at our Taproom pubs and at other fine Baird Beer retailing pubs at precisely 12:00 am, January 1. It also be be available in bottles (633 ml) early in the New Year at fine liquor shops throughout Japan. Consumer purchases and deliveries direct from the brewery (via our online E-Shop) will begin on Tuesday, January 4.

Baird Beer 10-Year Debut Commemoration Party:

As many of you know, Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business in July 2000, without having Baird Beer on tap. The reason we were not pouring Baird Beer is that our brewing license had yet to be granted. Instead, I was serving Hoegaarden White and Guinness on tap and offering an array of bottled American and Belgian craft beers while Sayuri was cooking up her unique lineup of beer-inspired food dishes. Our brewing license was granted finally in December, 2000, paving the way for the debut of Baird Beer at the Numazu pub on the first day of business, January 2001. The first two beers which we served, pulling them as Real Ale from our British handpumps, were Fisherman’s Wheat Ale and Kurofune Porter. Well, we plan to commemorate the 10-year anniversary of that debut on January 2 & 3 (Sunday & Monday) with a festive celebration at our Numazu Fishmarket Taproom. Event details follow.

Baird Beer 10-year Debut Commemoration Party @ Fishmarket Taproom (Jan. 2-3, noon-close):

The original recipes of Fisherman’s Wheat Ale and Kurofune Porter have been excavated from the files and brewed and will be tapped on our handpumps at noon-sharp, January 2.
A special commemorative ale, creatively called Ten (which is a sort of Imperial Red Ale), also will be tapped and pulled from our third handpump.
We have matured a small portion of Berry Big 10-Year Brown Ale for six months in a virgin Japanese oak cask which we will tap on January 2 and pour gravity-style from the bar counter.
Sayuri will be in the kitchen recreating a host of her inaugural dishes, including Sayuri’s Original Nikumaki and Tako Marinate. Big brother Michiru also will be contributing a fun lineup of delicious New Year-style small dishes. Food prices will range from 300 to 800 yen.
Brewery Tours each day at 3:30 pm.
I will be there pulling taps and trying my best to look as youthful as if it actually were 10 years ago.
Reservations NOT required; New Year joy and enthusiasm required.
Taproom O-Shogatsu Business Hours:
The Numazu Fishmarket Taproom will be closed on Saturday, January 1 and then again on Tuesday and Wednesday, January 4-5. Normal business hours will resume on Thursday, January 6.
The Nakameguro Taproom will be closed January 1 – 3, re-opening with new business hours in the New Year on Tuesday, January 4. The new business hours are: Mon-Fri (5:00 pm to Midnight); Sat-Sun & National Holidays (Noon to Midnight).
The Harajuku Taproom will be open from noon until Takeshita Dori is empty and lonely from Saturday, January 1 through Tuesday, January 4 (normal business hours resume on Wednesday, January 5). If you are planning a trip to nearby Meiji Jingu or Togo Jinja, stop in and warm up with a pint, a skewer and some friendly service.
Happy New Year!

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
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/12/17)

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Baird Beer & Taproom Events Bulletin
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Holiday Season Release: Jubilation Ale!

Dear Taproom Friend & Baird Beer Enthusiast:

The year-end holiday season is upon us once again. As always we take this occasion as opportunity to recognize and celebrate the numerous blessings of life. As brewers, we like to eulogize these blessings in liquid form each December with the release of our special Jubilation Ale.

Jubilation Ale (ABV 7%):

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

Jubilation Ale will be available on draught and in bottles (633 ml) throughout Japan beginning Saturday, December 18. Consumer purchases of bottles direct from the brewery are possible through our online E-Shop: (http://bairdbeer.com/en/shop/).

Holiday Events at our Taprooms:
There is no place where you can better enjoy the jubilant spirit and warm camaraderie of the holiday season than at a cozy beer pub. And wonderful holiday cuisine? We have that for you also.

*Numazu Fishmarket Taproom:
Our chef will be preparing a gorgeous Christmas meal to be served both on Christmas eve (December 24 from 7:30 pm) and Christmas day (December 25 from 7:00 pm). The full meal costs 3,500 yen and reservations are required.

*Nakameguro Taproom:
Wonderful Christmas dishes will be served from December 23 (national holiday) through Christmas day. You can choose your dishes a la carte and match them with the beers of your preference. Reservations are not required.

New Year’s Eve countdown parties will be held on Friday, December 31 at both our Numazu Fishmarket and Nakameguro Taprooms (the Harajuku Taproom will be closed). Event details will be released early next week. The Harajuku Taproom will be open from January 1 for all of you who need refurbishment after an O-shogatsu visit to the nearby Meiji Shrine.

Happy Holidays!

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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Bryan Baird’s Newsletter (2010/12/09)

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Baird Beer & Taproom Events Bulletin
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Seasonal Releases: West Coast Wheat Wine and More!

Dear Taproom Friend & Baird Beer Enthusiast:

The cool weather and short days provide the perfect season for the enjoyment of hearty, warming and complex ales of potency. We are pleased to greet the season with the release of our 2010 version of West Coast Wheat Wine. To make this year’s release extra special, we are unveiling new brand artwork for West Coast Wheat Wine crafted for us by our friend and immensely talented artist, Ms. Eiko Nishida.

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

This 2010 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is complemented beautifully by a cleanly bitter hop character (exclusive use of U.S. West Coast hops: Magnum, Horizon, Perle, Sterling). Two yeasts (American and Scottish) combine in two stages of fermentation to add further flavor complexity and to produce a piquant all-natural carbonation.

West Coast Wheat Wine will be available at various of our Taproom pubs and at other Baird Beer retailing pubs and liquor shops beginning Friday, December 10. Bottles (633 ml) can be purchased by individual consumers direct from the brewery via our online E-Shop.

Other New Seasonal Beers on Tap:
We also have just released two new small-batch ales which are pouring as Real Ale from the hand-pumps of our three Taproom pubs: Queen & Country Pale Ale and Wheaty Stout.

*Queen & Country Pale Ale (ABV 5%):

This British-style Pale Ale is a deep golden-amber color, exhibits a pleasant caramel-like sweetness in the mouth and finishes with a burst of herbal hop flavor. The dry-hop aroma (NZ Hallertau Aroma and Slovenian Styrian Golding) is grassy, herbal and just a touch spicy.

*Wheaty Stout (ABV 6%):

Midnight black in color and pouring with a massively dense tan-brown head, this hoppy stout (50 BUs of a combination of Warrior, Columbus, Simcoe, Amarillo) is surprisingly light in body due to ample additions of an unique blend of wheat malts (British base wheat, carawheat, chocolate wheat, and un-malted roasted wheat). If you enjoy stouts and porters, this is a must try.

Please visit one of our Taproom pubs soon for a tasting of these splendid real ales.

Holiday Season Cheers!

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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Bryan Baird’s Newsletter (2010/11/20)

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Baird Beer & Taproom Events Bulletin
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Upcoming Taproom Events
Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all the participants in last weekend’s ‘Falling for Brew’ tasting and seminar held at our Nakameguro Taproom. The event was great fun and a tremendous success. Fortunately, we have more upcoming beer events of interest that I will detail below.

Upcoming Taproom Events:
*Beers for Books Charity Party @ Numazu Fishmarket Taproom (Saturday, Nov. 20, noon – close):

We are teaming up again with the Beers for Books organization (www.beersforbooks.org) to host a day-long event to raise money for the Room to Read charity which purchases books for poverty-stricken kids in developing countries. All day long on Saturday, November 20, the Fishmarket Tapoom will donate 100 yen per pint sold (and 14% of revenue from non-pint beer sales) to the Room to Read charity.

Gary of Beers for Books in Tokyo is chartering a bus which will be departing from the Nakameguro Taproom at 11:00 am Saturday. It is not too late to sign up and join the caravan (just send an email to Gary: gary@robertleonard.jp). In addition to offering a huge selection of terrific Baird Beer, we will be cooking up a culinary storm, offering guided brewery tours, and inviting ceramics expert Robert Yellin to display, sell (a percentage of sales also will be donated to Room to Read) and talk about Japanese yakimono. We look forward to enjoying good beer and food with you while we all contribute to a good cause.

*BBQ and Champion Homebrew Celebration @ Nakameguro Taproom (Sunday, Nov. 28, noon start):
The Wan Cup is the premier homebrew competition held annually in Japan. The past two years Baird Beer has sponsored one style category in this competition and offered the winner the chance to brew his/her champion beer at our Numazu brewery for public debut at our Nakameguro Taproom. This year we sponsored the Pale Ale category in which two champion beers were selected. One of the champion beers is Mr. Hitoshi Tanaka’s GIN’s #76 Pale Aleand Tanaka-san will be on hand to pour the maiden pint of his wonderfully citrusy Pale Ale at noon sharp on Sunday, November 28. Tanaka-san, together with Baird Beer brewers, will be on hand to talk about all things brewing. We encourage homebrewers and beer enthusiasts of all levels to join in the fun and partake of the education.

People can’t live on beer alone, however. As a special culinary treat, the pitmaster of our soon-to-be Bashamichi Taproom will be on hand serving up all kinds of wonderful and authentic American barbecue dishes (beef brisket, pulled pork, ribs, and sundry side dishes). Come learn about the culture and tradition of real American barbecue, and taste the glory of it! This will be the final Tokyo sneak preview of Bashamichi Taproom BBQ — so if you can’t wait until mid-January, this is your chance.

*10-Year Anniversary Celebration of the Debut of Baird Beer (Jan. 2-3 @ Fishmarket Taproom):
While the Numazu Fishmarket Taproom opened for business in July, 2000, it was without Baird Beer. Our brewing license had yet to be granted and the FT started out by selling other beer. The debut of Baird Beer didn’t happen until our first day of business in January, 2001. Two Baird Beers were hooked up to our British handpumps that day: Fisherman’s Wheat Ale and Kurofune Porter.

We will be celebrating the 10-year anniversary of this debut with recreations of the original recipes for Fisherman’s Wheat Ale and Kurofune Porter served via the original handpumps. In addition, we will be featuring a small-batch 10-Year Anniversary Ale, also pulled from one of our original handpumps, as well as other special celebratory beers. Sayuri and the FT staff will be cooking up a slew of fun New Year beer dishes also. Sayuri and I will be working behind the counter just like the old days.

Please mark your calendar and plan to join us for this important birthday. We will open at noon both days (Sunday & Monday, January 2-3). More details will be provided in subsequent bulletins.

Other Notes:
*Revised Baird Beer Retailer’s Manual: We have completed a comprehensive revision of our Baird Beer Retailer’s Manual which is available for download at our website (click the appropriate icon on the right-hand side of virtually any website page). There is a wealth of material contained here that will be instructive to any business interested in the proper handling/dispense of Baird Beer.

*Launch of the Official Bashamichi Taproom Blog: In anticipation of the January opening of our Bashamichi Taproom in Yokohama, we have launched the official Bashamichi Taproom blog (http://bairdbeer.com/en/blog_bashamichi/). Here, our Pitmaster/Manager, Chuck Morrow, will be documenting the construction progress at our site and, more importantly, introducing consumers to the culture and history of authentic American barbecue. Check it out when you have a moment and send a greeting to Chuck!

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
—————————————-

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Bryan Baird’s Newsletter (2010/11/10)

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Baird Beer & Taproom Events Bulletin
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New Seasonal Releases: Country Girl Kabocha Ale, Bakayaro! Ale and Chotto Baka Ale

Dear Taproom Friend & Baird Beer Enthusiast:

An annual autumn rite of passage is the release of a deliciously down-to-earth Baird Beer best characterized by two words: simplicity, sophistication. Country Girl Kabocha Ale marks her 9th annual debut on Thursday, November 11 and this year’s version is as terrific as last year’s World Beer Cup gold medal winner. 2008 and 2009 versions will also be available on draught at our Fishmarket Taproom and the 2008 version will be poured along side the 2010 version Nakameguro Taproom.

Fall is perhaps the season in which the glories of full-flavored craft beer shine most alluringly. We seek to help demonstrate this point to you with the release of two additional fall seasonal brews: Bakayaro! Ale and his little brother, Chotto Baka Ale. Each of these will be available beginning Friday, November 12.

New Seasonal Releases:

Country Girl Kabocha Ale 2010 (ABV 6%):
Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. The kabocha we use is grown in the Heda garden of our carpenter-partner-friend, Nagakura-san. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentablesugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermenatation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan! It is avail able both on draught and in bottles (633 ml).
Bakayaro! Ale 2010 (ABV 8.2%):
This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (1.080), bitter in hoppiness(90 IBU), aggressive in aroma (dry-hopping with Centennial), Bakayaro! Ale just doesn’t give a rat’s ass. We invite you to come in, have a pint and let those around know exactly how you feel. This year, for the first time, Bakayaro! also is available in bottles (633 ml) which can be purchased direct from the brewery E-Shop or through one of the fine Baird Beer retailing liquor shops in Japan.
Chotto Baka Ale (ABV 4%):
This is the Bakayaro’s little brother. He shares a common malt, hop and yeast DNA, only less of everything. If you tire of the overbearing older brother, Chotto Baka is a more approachable alternative. Chotto Baka is available only on draught at select Baird Beer retailing pubs in Japan.
Nakameguro Taproom Event Reminder:
*”Falling for Brew!” Beer School seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The featured beer pairings are as follows:

Baird Fest Lager & Great Divide Hoss Rye Lager
Baird Country Girl Kabocha Ale & Southern Tier Pumking Ale
Baird Yabai-Yabai Strong Scotch Ale & Great Divide Claymore Scotch Ale
Baird Bakayaro! Ale and Stone Arrogant Bastard
Our chef, Ishikawa-san, has been busy over the past several weeks crafting a fall food menu to accompany this spectacular lineup of autumn ales & lagers. I won’t spoil the food surprise here, but I can promise that participants are in for a real treat. For those participants not fully satiated, and for all those unable to attend because of a time conflict, we will be following the Beer School event with a sneak-preview tasting of genuine American barbecue from the smoking pit of our soon-to-be Bashamichi Taproom Pit Master, Chuck Morrow.

The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025). Space is still available but it is filling up fast!

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
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Bryan Baird’s Newsletter (2010/11/05)

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Baird Beer & Taproom Events Bulletin
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2010 Release: Yabai-Yabai Strong Scotch Ale!

Dear Taproom Friend & Baird Beer Enthusiast:

The wait is over. Today we are releasing from our cellars the 2010 version of Yabai-Yabai Strong Scotch Ale! You should be able to find pints on draught at your favorite Baird Beer drinking establishment beginning Saturday, November 6. Bottles (633 ml) too are available through our network of Baird Beer retailing liquor stores in Japan as well as direct from the brewery via our online E-Shop: http://bairdbeer.com/en/shop/.

New Seasonal Beer Releases:
*Yabai-Yabai Strong Scotch Ale 2010 (ABV 7.2%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One hearty pint is enough to take the bite out of the late autumn chill. Two pints will leave you toasty, and blissfully, warm. Three pints and…. YABAI!

If one version of Strong Scotch Ale is not enough for you, stop into one of our Taproom pubs for a second, handpump-dispensed version called: Fat Old Hound Scotch Ale (ABV 7%). This small-batch brew is available in very limited quantities exclusively at our Taproom pubs.

Upcoming Events at our Nakameguro Taproom:
*”Falling for Brew!” Beer School seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The featured beer pairings are as follows:

Baird Fest Lager & Great Divide Hoss Rye Lager
Baird Counry Girl Kabocha Ale & Southern Tier Pumking Ale
Baird Yabai-Yabai Strong Scotch Ale & Great Divide Claymore Scotch Ale
Baird Bakayaro! Ale and Stone Arrogant Bastard
Our chef, Ishikawa-san, has been busy over the past several weeks crafting a fall food menu to accompany this spectacular lineup of autumn ales & lagers. I won’t spoil the food surprise here, but I can promise that participants are in for a real treat. For those participants not fully satiated, and for all those unable to attend because of a time conflict, we will be following the Beer School event with a sneak-preview tasting of genuine American barbecue from the smoking pit of our soon-to-be Bashamichi Taproom Pit Master, Chuck Morrow.

The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025). Space is still available but it is filling up fast!

*Homebrew & BBQ Celebration: The Pale Ale Category of this year’s Japan Wan Cup homebrew competition was sponsored by Baird Beer. As part of this sponsorship arrangement, we agree to brew the gold-medal winning recipe at our brewery together with the champion homebrewer. This year, two champion Pale Ales were selected. We have brewed one of these already: Mr. Hitoshi Tanka’s GIN’s #76 Pale Ale. Tanaka-san will be making the debut tapping of this gorgeous American-style Pale Ale at the Nakameguro Taproom at noon, Sunday, November 28. Brewing staff from Baird Beer also will be in attendance to talk and drink beer with homebrewers and non-brewing enthusiasts alike. Bashamichi Taproom Pit Master, Chuck Morrow, will be smoking up low and slow a terrific arrangement of genuine American BBQ for the event. Please mark your calendar and plan to join us.

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
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/10/27)

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Big Red Machine Fall Classic Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The 2010 baseball World Series is set to start with the improbable match-up of the San Francisco Giants versus the Texas Rangers. We celebrate the playing of the Fall Classic annually with the release of our tribute beer to the 1975 and 1976 world champion Cincinnati Reds (the Big Red Machine).

*Big Red Machine Fall Classic Ale (ABV 6%):

This American-style Red Ale features a brawny malt character balanced deftly by a wonderfully spicy and sprit hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of the Big Red Machine in the pint glass!

Big Red Machine Fall Classic Ale begins pouring from the taps of each of our Taproom pubs on Thursday, October 28. It also will be available both on draught and in bottles (633 ml) through the fine network of Baird Beer retailing pubs, restaurants and liquor stores throughout Japan. Visit our online E-Shop (http://bairdbeer.com/en/shop/) for consumer purchases direct from the Baird Brewery.

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
—————————————-

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Bryan Baird’s Newsletter (2010/10/15)

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Baird Beer & Taproom Events Bulletin
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Small-Batch Seasonal Releases; Upcoming Taproom Events; Taproom in Yokohama?

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in full swing and the Baird Brewery is busy crafting flavorful brews at what is for us an unprecedented pace. Many of these beers are small-batch (brewed on our 250-liter system), draught-only experiments that we release only at our Taproom pubs. Stop in at one of our three Taproom locations to get a taste of what I am talking about.

New Taproom-only Baird Beer Seasonal Releases:

White Rose Brown Ale (ABV 4.5%): In the Wars of the Roses, the white rose represented the House of York in the north while the red rose symbolized the House of Lanchester in the south. White Rose Brown Ale is a Northern English style Brown Ale, moderate in gravity and alcohol but rich in texture and malt flavor. We are serving it in Real Ale fashion via our English hand-pumps.
New Zealand Hallertau Aroma Single Hop Ale (ABV 4.7%): This brisk andbright Golden Ale is hopped exclusively with the New Zealand variety Hallertau Aroma. If you desire to explore the bitter, aroma and flavor character of this lovely New Zealand variety, this is your brew!
Baird Pacific Porter (ABV 7.5%): This is our version of the Baltic Porter style: a strong, dark beer fermented with a lager yeast that has enjoyed historical popularity in Baltic region countries. Baird Pacific Porter enjoys a layered complexity of flavor (dark chocolate, pit fruit, licorice, brown sugar, etc.) and a very stealthy alcohol wallop. Imbibe with caution!
All of these terrific new experimental brews can be enjoyed at one of our three Taproom pubs in the coming days and weeks.

Upcoming Taproom Events:

We have a couple of interesting upcoming events at our Nakameguro Taproom. Please mark your calendar and plan on attending.

*2nd Annual Nakameguro Taproom Booktoberfest (Thursday, October 21). This is a charity event held in cooperation with the Beers for Books organization (www.beersforbooks.org) to raise money for the Room to Read charity which purchases and distributes books to poverty-stricken children in developing countries. This is a terrific opportunity to contribute to a great cause while enjoying a great time.

*”Falling for Brew!” seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025).

A Taproom in Yokohama — Is the scuttlebut true?

Yes it is. We are thrilled to announce that we have found a wonderful location in Kannai, right off Bashamichi, very near the Kannai, Sakuragicho and Bashamichi train stations. The Bashamichi Taproom will be a genuine American-style barbecue restaurant and, of course, craft beer oasis. The manager and pitmaster will be the most experienced and skilled barbecue man in all of Japan, Mr. Chuck Morrow. The opening date is planned for Saturday, January 15.

We still are on the lookout for excellent and passionate individuals to round out our Bashamichi Taproom staff. If you are a serious candidate, drop us a line directly at: jobs@bairdbeer.com.

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
—————————————-