Baird Beer & Taproom Events Bulletin 2009 #5

Dear Taproom Friend & Baird Beer Enthusiast:

Winter is a time of hibernation for many species. The Barley Wine style of beer is not one of these. Winter is the season that this big bear of the beer world comes out to play. Baird Ganko Oyaji (“Stubborn Ol’ Man) Barley Wine 2009 is being released from his cellar cave on Wednesday, February 11 (coinciding with the kick-off of our Baird Big Beer Winter Week at the Nakameguro Taproom).

Ganko Oyaji Barley Wine 2009 (ABV 9%):

Brewed in July 2008 and packaged upon krauesening in October, Ganko Oyaji 2009 sports a grist bill of three base malts (including some wheat), two caramel matls and Japanese red sugar. The starting gravity is high (25.3 P) resulting in a strong beer, yet the apparent attenuation is modest at 67% leaving ample residual body and sweetness. This rich texture and sweet mouthfeel is balanced by 85 IBUs of American hops (Warrior, Columbus, Horizon, Sterling). Aroma hopping was done in the whirlpool but no dry-hopping was conducted in the conditioning tank. Ganko Oyaji is an ideal after-dinner or before bed restorative. It promises to condition nicely in the bottle and keg for months and years to come.

Ganko Oyaji Barley Wine 2009 will be available on draught and in bottle-conditioned (633 ml) form through the fine family of Baird Beer retailers in Japan (including our own Taprooms) beginning Wednesday, February 11. In addition, limited quantities of both bottle- (360 ml) and keg-conditioned Ganko Oyaji 2008 are also available for purchase. The vertical tasting of strong beers of different vintages is both highly enjoyable and extremely instructive.

Baird Big Beer Winter Week 2009 at the Nakameguro Taproom (Wednesday, February 11 – Tuesday, February 17):

Wednesday, February 11 is a Japan national holiday and Baird Big Beer Winter Week 2009 kicks off that day at noon at our Nakameguro Taproom. This annual event is a celebration of strong beers whose power and warmth are best enjoyed in the cold chill of the winter season. Fourteen different Big Beers will be on tap at Nakameguro all week long; they will be matched with ten or so original dishes being brainstormed by Yoko-chan and the Nakameguro Taproom kitchen staff (all priced between 500 and 1500 yen). The Big Beers to be offered are:

-Ganko Oyaji Barley Wine 2009
-Ganko Oyaji Barley Wine 2008
-West Coast Wheat Wine 2009
-West Coast Wheat Wine 2008
-Dark Sky Imperial Stout 2009
-Dark Sky Imperial Stout 2008
-Yabai Yabai! Strong Scotch Ale 2009
-Yabai Yabai! Strong Scotch Ale 2008
-Hatsujozo 2009 Double IPA
-Hatsujozo 2008 Double IPA
-Kinshu Domei Double IPA
-BakaYaro! Ale (Original receipe and concept of home-brewer Chris Poel)
-Baird Dubbel
-Double Piston Bock (Dopplebock)

All Big Beers will be served in half-pint (750 yen) and taster (400 yen) sizes only. Taster Cards (including punches for all fourteen beers) will be sold for 5,000 yen (600 yen discount from the a la carte purchase price). Taster Cards are valid for the duration of the event week but not thereafter. Please plan on joining us in Nakameguro for a fantastic Big Beer Winter Week!

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

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The Japan Blog List

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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Baird Beer & Taproom Events Bulletin 2009 #4

Dear Taproom Friend & Baird Beer Enthusiast:

Today marks the 8th annual release of the first fruited ale ever brewed at Baird Beer: The Carpenter’s Mikan Ale.

The Carpenter’s Mikan Ale 2009 (ABV 6.7%):

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 at different stages of production. The mikans serve to add depth and complexity to an already sumptious ale; their role is to complement, not dominate.

In addition to mikans, the 2009 Carpenter’s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat and two types of Japanese sugar (sudakito and akato). The hopping schedule features cirtrusy Centennial and Cascade varieties including dry-hop additions to the conditioning tank. The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character. The wonderful aromatics of this character waft gorgeously from the billowy white head that forms in the glass. Final transport to beer Nirvana comes courtesy of the tight and spritzy natural carbonation that works to keep you tastebuds fresh and alert.

The Carpenter’s Mikan Ale is now pouring from the taps of both of our Taprooms. It also will be available on draught and in bottle-conditioned form (633 ml bottls) at select Baird Beer retailing pubs, restaurants and liquor stores throughout Japan.

Big Beer Winter Week 2009:

Each winter we use our Taproom as a venue for a week-long celebration of strong and fortifying ales and lagers. We call this celebration Big Beer Winter Week. During this week, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations. This year, we will hold this event at each Taproom during successive weeks. Specific dates are listed below:

*Nakameguro Taproom Big Beer Winter Week 2009 (Wednesday, February 11 – Tuesday, February 17)
*Fishmarket Taproom Big Beer Winter Week 2009 (Wednesday, February 18 – Monday, February 23)

Please mark your calendar and plan to join us for some wonderful winter revelry. Specific details regarding big beers to be served will be forthcoming shortly in an upcoming bulletin.

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

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

—————————————-
日本語のブログ
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The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

Baird Beer & Taproom Events Bulletin 2009 #3

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all of you who took part in the IPA Festival held at our two Taprooms. Even though climax was reached and our hop orgy is over, the IPA fun continues with today’s general release of Brewmaster’s Nightmare Rye IPA.

Brewmaster’s Nightmare Rye IPA (ABV 6.5%):

Malted rye is notoriously difficult to handle in the brewhouse. When mashing it produces a glutinous, gummy wort that is difficult to lauter. Should the brewmaster fail to set his mash bed just right or tick up the lauter speed a notch too high, a day infinitely long and arduous awaits. However, when processed deftly the malted rye lends a spicy, peppery character to the wort flavor that is supremely interesting. Combined with the spicy, fruity and herbal character of well-selected hops, the flavor reward is sublime.

Brewmaster’s Nightmare Rye IPA combines this rye-accented malt mash with gobs and gobs of resinous and spicy American hops (Warrior, Simcoe, Columbus and Santiam) producing a veritable fireworks show of flavor in the mouth. If hoppy, complex brews are your thing, this is your baby!

Draught and bottle (633 ml) versions will be available at fine Baird Beer retailing establishments throughout Japan (including the Fishmarket and Nakameguro Taprooms).

Cheers,
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE