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Baird Beer & Taproom Events Bulletin 2008 #17

Dear Taproom Friend & Baird Beer Enthusiast:

The enduring persistence of this year’s rainy season at last has abetted and the sultry heat and torporific humidity of a Japan summer are upon us. Fear not, though, for the most refreshing and revitalizing antidote to this seasonal languor is being released today: Baird Cool Breeze Pils.

Cool Breeze Pils 2008 (ABV 5.0%):

Bohemian in style, cleanly malty in body, and coquettishly floral in aroma, 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 dry-hopped in tank, unfiltered, and re-fermented and naturally carbonated in package where it has undergone a 6-month maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils is now pouring from the taps of our Taprooms in Numazu and Nakameguro, as well as at other fine beer establishments throughout Japan. 633 ml bottles also are available for purchase direct from our estore (www.bairdbeer.jp) and through our fine network of Baird Beer retailer liquor stores in Japan.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
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Baird Beer & Taproom Events Bulletin 2008 #16

Dear Taproom Friend & Baird Beer Enthusiast:

The Fishmarket Taproom opened its doors for business on Saturday July 20, 2000. In the ensuing eight years many pints have been poured to an extraordinarily diverse and interesting group of patrons, many of whom have become intimate friends and all of whom we are proud to have an association. We will be celebrating the Fishmarket Taproom’s 8-year anniversary during this upcoming three-day holiday weekend (Saturday, July 19 – Monday, July 21). Event highlights are listed below.

Fishmarket Taproom 8-Year Anniversary Celebration (Saturday, July 19 – Monday, July 21) (Noon to Midnight each day):

*Fruit Beer Festival:
The use of fresh, whole fruit as an integral beer ingredient has become one of the hallmarks of Baird seasonal brewing. We have reserved kegs of fourteen styles of recently crafted fruit beer just for this special event. The fruit ales that will be poured during the festival weekend are:

(1) Fishmarket Taproom 8-Year Ale (Citrus IPA made with natsumikans)
(2) The Carpenter’s Mikan Ale (including the tapping at noon on Saturday of the first-ever wood cask-conditioned version)
(3) Mikan Wheat Stout
(4) Shizuoka Summer Mikan Ale
(5) Sweet Citrus Stout
(6) Temple Garden Yuzu Ale
(7) Daidai Dark Wheat Ale
(8) Yamanashi Budo Ale
(9) Yamanashi Apple Ale
(10) Japan Tale Ale 2007 (brewed with ume)
(11) Country Girl Kabocha Ale 2007
(12) Strawberry Milk Stout 2007
(13) Snow Storm Strong Dark Ale (brewed with strawberries and Belgian yeast)
(14) Saison Sayuri (brewed with kinkan and natsumikan peels)

All Baird Beer during the festival (including these fruit ales) will be available by the pint for 700 yen, the glass for 500 yen and tasters at 250 yen.

*1000-Yen Buffet:
We will be serving a hedonistic buffet of wonderful beer fare each and every day of the festival (noon until 10:00 pm). Best yet, it is 1000 yen per person, eat until you can’t see!

*Special Fruit Beer Cuisine:
Our crack team of chefs (Takanaka Tencho, Shoko-san and Sayuri) are busy as I write concocting a phenomenal menu board of fruit beer inspired cuisine. Each of these special a la carte items will be designed to pair with one of our festival fruit ales.

*Sidewalk Barbecue:
We will be grilling some wonderful Numazu specialties downstairs on the sidewalk each festival day from 3:00 to 7:00 pm. Order you beer upstairs in a plastic “bura-bura” cup and enjoy it outside in the glorious seaside summer weather while feasting on sumptuous sticks of seafood barbecue.

*Brewery Tours:
We will be conducting tours of our Fishmarket Brewery each festival day. On Saturday and Sunday, tours will commence at 2:00 pm and 4:00 pm. On Monday, one tour will be conducted at 3:00 pm. The tours will leave from the Fishmarket Taproom at the appointed times (you may, of course, bring your beers with you as the brewery is only a short 3 minute walk). Reservations are not required. Anyone is welcome.

Please plan on joining us for what promises to be one hell of a celebration!

Cheers!
Bryan Baird

Baird Brewing Company
Numazu, Japan
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Baird Beer & Taproom Events Bulletin 2008 #15

Dear Taproom Friend & Baird Beer Enthusiast:

The waiting is over. Today marks the 2008 release a Baird summer beer icon — Shizuoka Summer Mikan Ale. Extra maturation time in the bottles and kegs renders this 2008 version more special than ever.

A summer mikan (“natsumikan”) is an almost grapefruit-like citrus fruit that is tart and sweetly sour in flavor and gloriously 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 both on the hot-side (during wort production) and the cold-side (right into the conditioning tanks along with a dosage of dry hops). The gorgeous new artwork adorning the bottles is the expertise of our wonderfully talented artist and friend, Ms. Eiko Nishida.

Shizuoka Summer Mikan Ale 2008 sports a wheat accented grist bill (German base wheat and specialty caramel wheat along with unmalted Japan wheat) that compliments our workhouse malt — Crisp floor-malted Maris Otter. The hopping is all-citrus and all-American (Centennial, Amarillo, Cascade and Ahtanum). The alcohol is moderately strong around 5.5% ABV. The quenching result is summer paradise in a glass.

Draught Shizuoka Summer Mikan Ale is now available at the Fishmarket Taproom, the Nakameguro Taproom and fine Baird Beer retailing pubs and restaurants throughout Japan. Bottles (633 ml) too are available for purchase through Baird Beer retailing liquor shops and direct from the brewery.

Lastly, please mark your calendar for the upcoming 8-year anniversary extravaganza at the Fishmarket Taproom (Saturday July 19 – Monday, July 21). Monday, July 21, of course, is a Japan national holiday. We will open each day at noon and celebrate with our annual Fruit & Beer Festival, a daily buffet of sumptuous beer-inspired specialty dishes (1,000 yen all-you-can-eat), a downstairs sidewalk barbecue to be manned by a team of passionate patron-volunteers, and casual acoustic jams. Complete event details will be announced early next week.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
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Baird Beer & Taproom Events Bulletin 2008 #14

Dear Taproom Friend & Baird Beer Enthusiast:

The Japan sky is everyday grey and heavy with rain, or so it seems, in this annual season of “Tsuyu.” Could there be a finer time to plant oneself on a comfortable stool in a friendly pub and contemplate life while enjoying a pint or two of flavorful ale? Rainy Season Black Ale and Saison Sayuri insist the answer is “no.”

(1) Rainy Season Black Ale (ABV 6.3%):

A torrential downpouring of hops define this otherwise roasty, toasty, espresso-like powerful black ale. 80 BUs of American lupulin as well as dry-hopped character from citrus-laden Anthanum, Cascade and Amarillo hops coat the tongue with a resinous stickiness that is pungently pleasurable. This is the Baird Beer antidote to the rainy season funk. We guarantee the results!

(2) Saison Sayuri (ABV 5.3%):

Saison means “season” and this family of beers is thought to have originated in Wallonia in southern Belgium. Saisons were brewed in the winter at farmhouse breweries for the summer consumption by thirsty farmhands. While there is no exact flavor profile or processing technique that define Saison stylistically, common traits exist (e.g. relatively pale in color, moderate in alcohol, refreshing in a dry or sour type of way, etc.). Often spices and ingredients uncommon to beer but
otherwise readily available on the farm are incorporated. Saisons are thus typically Belgian in their funkiness and individuality.

Saison Sayuri is like its namesake — a fascinating admixture of down-to-earth simplicity and understated complexity. This second annual version is brewed with pale base malts, unmalted wheat, a touch of chocolate wheat for color and Japanese sudakito sugar. Additions of Japanese kinkan fruit and natsumikan peels lend complexity and a sort of “je ne sais pas” character. Fermented this year with a yeast derived from the famous Saison Dupont brewery, Saison Sayuri is less phenolically sweet than last year. She remains, though, her charming and beguiling self.

Both ales are available on tap at the Fishmarket and Nakameguro Taprooms as well as other Baird Beer retailing pubs and restaurants. 633 ml bottles are available for purchase at Baird Beer retailing liquor stores as well as direct from the brewery. Get ’em while the gettin’ is good!

Cheers!
Bryan Baird

Baird Brewing Company
Numazu, Japan
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Baird Beer & Taproom Events Bulletin 2008 #13

Dear Taproom Friend & Baird Beer Enthusiast:

Japan’s craftsmen and its manufacturers have long been recognized as world class. This history, as I often have stated, is a prominent and continuing source of inspiration for us at Baird Brewing. It is our endeavor, in conjunction with other committed players in the field, to make Japan the citadel of creative craft brewing. As a measure of our effort, today we are proudly releasing three wonderfully unique and distinctive late-spring seasonal beers.

(1) Temple Garden Yuzu Ale (ABV 5.5%):

This is the third in our line of seasonal beers that incorporate local citrus fruit in the ingredient portfolio. Per our custom, we use only fresh citrus fruit, the juice and peels of which we process by hand at the brewery. Yuzu is the Japanese name for citron, a terrifically aromatic and tart citrus fruit. We annually receive our first lot of Yuzu fruit from the garden of a local Buddhist Temple. In addition to the Yuzu fruit, significant portions of both malted and unmalted wheat are included in the grist providing a sturdy platform of sweet-tart character for the Yuzu to act upon. Bittering and flavor additions of Vanguard hops complete the flavor circle. The aromatics stem entirely from late kettle additions of Yuzu peels.

The result is other-worldly. Temple Garden Yuzu Ale is on tap at both our Fishmarket and Nakameguro Taprooms and will be available on draught at other fine Baird Beer retailers throughout Japan. It also is available in 633 ml bottles for purchase direct from the brewery or from Baird Beer retailing liquor stores throughout Japan.

(2) Kiss of Smoke Amber Lager (ABV 5.0%):

This is a new addition to our lineup of seasonal lager beers. Stylistically, it is a Bamberg-type Marzen Rauchbier but with an extremely subtle and delicate smoke character. This “kiss of smoke” serves admirably both as a counterpoint to the rich malty flavor and as a compliment. The malt bill is entirely German and includes a small 10 percent addition of Weyermann smoked malt. 25 BUs of hops in the form of Magnum, Horizon and Sterling play a barely noticeable but important supporting role. Brewed in August 2007 and packaged the following month, this unfiltered and naturally carbonated lager has been shaping into form for nearly a year.

Available on tap at the Fishmarket and Nakameguro Taprooms as well as other Baird Beer retailing pubs and restaurants. 360 ml bottles are available for purchase at Baird Beer retailing liquor stores as well as direct from the brewery.

(3) Oatmeal Brown Ale (ABV 5.0%):

The idea for this first-time seasonal, as well as its brewhouse implementation, was the work of two of our talented young brewers. Oatmeal traditionally has been used in ale brewing to create a silky texture and more prominently smooth character. This is precisely the effect achieved here in this English-style Brown Ale. A pleasant underbelly of fruitiness (perhaps from late additions of Fuggle hops) contributes an extra and pleasing layer of complexity. Our young brewing bucks are learning their lessons well!

This beer is available on draught in very limited supplies exclusively at our Fishmarket and Nakameguro Taprooms.
Cheers!

Bryan Baird
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Baird Beer & Taproom Events Bulletin 2008 #11

Dear Taproom Friend & Baird Beer Enthusiast:

The Golden Week holiday is set to begin in Japan and we are kicking it off with the release of two of our staple spring seasonal beers: Four Sisters Spring Bock and Daidai Dark Wheat Ale.

(1) Four Sisters Spring Bock (ABV 6.0%):

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

(2) Daidai Dark Wheat Ale (ABV 5.0%):

This is a wonderfully unique fruit ale that combines the spriteness of malted wheat, the richness and depth of roasted specialty malts (caramel wheat and chocolate wheat), and the fantastically spicy-minty aroma and citrusy flavor of Japanese Daidai fruit (courtesy of additions of freshly squeezed Daidai juice and shaved peels). This original ale epitomizes our brewers’ proud commitment to creativity and innovation in the crafting of beer!

Both ales are now being served at the Fishmarket Taproom in Numazu. They will be available at fine Baird Beer retailers throughout Japan, as well as at our online store, beginning Wednesday, April 30 (bottle size 633 ml).

Crafting fine beer is a privilege and a joy. Good brewers pursue a career in this profession out of love and the promise of internal satisfaction. At times, though, external recognition is important too. The greatest form of peer recognition in craft brewing comes with the awarding of medals at the semi-annual World Beer Cup competition. Baird Brewing is thrilled to be part of a strong Japan contingent that, collectively, took home ten medals from this prestigious competition. We were awarded bronze medals for two of our beers: Big Red Machine Fall Classic Ale (unfiltered/cellared category) and Nide Beer – The Ale (cream ale/lager category). Both of these ales will be available for purchase at our online store (reserves of the Big Red Machine Fall Classic Ale are extremely limited).

It is now definite; the grand opening of our Nakameguro Taproom will occur on Saturday, May 10. Beginning May 10, the Nakameguro Taproom will be open everyday from 11:30 am to 11:30 pm. The location is the Nakameguro GT Plaza (2nd floor) situated right next to bustling Nakameguro station (Toyoko and Hibiya lines) (Tel. 03-5768-3025). Please help us to make this a smashing new contribution to the increasingly vibrant culture of craft beer in Tokyo.

Finally, a remainder: the business hours for the Fishmarket Taproom during Golden Week will be as follows:

-Open from noon to midnight on Tuesday, April 29; Open as normal (5:00 pm to
midnight) Wednesday-Friday (April 30-May 2)
-Open from noon to midnight Saturday-Tuesday (May 3-6)
-Closed for business on Wednesday, May 7

Cheers!
Bryan Baird
HOMEPAGE

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At long last, I can start writing articles about some of the best micro beers in Shizuoka and in Japan!
Bryan Baird in Numazu City has deservedly won praise from all over the country for contributing so much to beer and micro-brewing!

My first tasting concerned “Rising Sun Pale Ale”

Bryan Baird Brewery: Rising Sun Pale Ale
Draught/nama Beer
Ingredients: Barley Malt, barley, hops.
Alcohol: 4.5 degrees
Contents: 300 ml

Clarity: smoky
Colour: rich dark orange
Foam: long head, thick steady foam
Aroma: Yeast, bread, oranges
Taste: Dry. Steady dry tail. Sharpish. Oranges

Overall: A beer suited for any food, especially meat, sausages and the like. Can be appreciated cold in summer on its own, though. Refreshing and satisfying.

Bryan’s comments: “This quenching brew is crafted in the American West-Coast style. It sports a beautiful soft citrus hop aroma, which gives way to a round, honey-fruit flavour. The finish is crisp and refreshing”>

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Baird Beer & Taproom Events Bulletin 2008 #10

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks once again to the fruitful efforts of our friends at Four Hearts Cafe in Kofu, Yamanashi prefecture, we have been able to brew two delicious fruit beers which we are releasing today: Yamanashi Apple Ale and Yamanashi Budo Ale.

(1) Yamanashi Apple Ale (ABV 6.6%):

This is the second consecutive year we have brewed this wonderfully sprite and piquant ale. The recipe consists of base malts (Pils, Wheat, Carahell), Japanese Sudakito sugar, light hopping and, of course, fresh apples from Yamanashi prefecture. The result is a dry, highly attenuated ale with a stealth alcohol punch. The color is sunshine-gold. The aroma is the
faintly sweet one of ripe autumn apples. The flavor is light, spritzy and fruity. The finish is sweetly tart. You most definitely will reach for a second.

(2) Yamanashi Budo Ale (ABV 7.1%):

This is the maiden batch of a terrifically robust grape-infused ale.
Similar to the Apple Ale, the recipe is defined by base malts, Sudakito sugar, light hopping and, in this case, grapes harvested in Yamanashi prefecture. This time the highly attenuated, dry and quietly strong ale presents itself in a deep, bullion-gold color tinged with a rose hue. The
rich, opulent fruit aroma is coy in revealing its identity as is the robust fruit flavor. The unveiling of the grape as fruit comes in the slight but unmistakably vinous finish. This is a true Japanese Ale, where the “honne” lies hidden beneath the “tatemae.”

Both ales are now being served at our Fishmarket Taproom in Numazu.
They also will be available on draught at select Baird Beer retailers in Japan.
No bottles are available.

The Golden Week holiday is fast approaching. The business hours for the Fishmarket Taproom during Golden Week will be as follows:

-Open from noon to midnight on Tuesday, April 29; Open as normal (5:00 pm to midnight) Wednesday-Friday (April 30-May 2)
-Open from noon to midnight Saturday-Tuesday (May 3-6)
-Closed for business on Wednesday, May 7

Finally, mark your calendars for a grand opening of our Nakameguro Taproom on or around May 10. A definitive date and details will be forthcoming shortly.

Cheers!
Bryan Baird
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Baird Beer & Taproom Events Bulletin 2008 #9

Dear Taproom Friend & Baird Beer Enthusiast:

Spring has arrived and it has brought with it two new Baird Beer seasonal brews: Pacific Porter & Imperial Belgian Red Ale.

(1) Pacific Porter (ABV 6.6%):

This is the Baird Beer version of a Baltic Porter (a strong dark beer fermented with lager yeast that has enjoyed historical popularity in Baltic region countries). The color is deep copper-brown. The aroma is soft, round and fruity with a hint of chocolate. The body is chewy but not thick.
Subtly sweet flavors of caramel and milk chocolate are highlighted magnificently by an underbelly of nut and pit fruit character. The overall impression is one of smoothness and balance.

(2) Imperial Belgian Red Ale (ABV 8.1%):

This is a Belgian-style ale fermented with a blend of two yeasts. Additions of Japanese red sugar serve to add color, lighten the body and dry the flavor by increasing the alcohol content. Brewed in June 2007 and packaged in November 2007, Imperial Belgian Red has been dry-hopped with English East Kent Golding and Fuggle hops. At packaging, it was kraeusened with our
Angry Boy Brown Ale. The color is bright copper-red and a berry-like fruit aroma wafts from the glass. The body is light and zesty and the finish is dry but pleasantly fruity with a tinge of alcohol warmth.

Both beers are new being served at our Fishmarket Taproom in Numazu and will be available at fine Baird Beer retailers throughout Japan. The bottle-conditioned versions (360 ml bottles) are set, also, to be sold direct to consumers via our new eStore. The new eStore will be up and
running on Tuesday, April 8. Credit card payments will be accepted at the new eStore and all bottle-conditioned Baird Beer year-round and seasonal brews will be sold through it. The eStore is the official one of Baird Brewing but will be managed and run (including order fulfillment) by Nide, Inc. Please visit the store, kick the tires and let us know what you think
(HOMEPAGE).

The winds of change are blowing strongly here in Spring 2008. So strongly, in fact, that they are carrying with them across the Pacific Ocean to the United States the first export shipment of Baird Beer. 850 cases of Rising Sun, Red Rose, Angry Boy, Kurofune, Carpenter’s Mikan and Temple Garden Yuzu are now in transit to New York Harbor. The importer is the Shelton Brothers (HOMEPAGE) which specializes in the discovery, importation and sale of first-rate small brewery beers from all around the world. This is their first go at a Japanese craft beer but it won’t be the last. If you live in the United States, shoot these guys an email to find out how to get your hands on some very limited Baird Beer.

Finally, we still are hunting for passionate individuals to work at our new Nakameguro Taproom (set to open on May 10). The work will be satisfying and the potential for upward movement great.
Cheers!
Bryan Baird

Baird Brewing Company
Numazu, Japan
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Baird Beer & Taproom Events Bulletin 2008 #8

Topic: Nakameguro Taproom; Baird Brewing now hiring

Dear Taproom Friend & Baird Beer Enthusiast:

We are a few months shy of eight years in business at our Fishmarket Taproom in Numazu. A few of you might recall the first six months of operation when no Baird Beer was on tap (our brewing license had yet to be granted); instead, we were pouring Guinness and Hoegaarden White while selling various bottled beers for direct purchase from that rickety old showcase
refrigerator that was situated across from the cash register. Some of you probably remember the debut of Baird Beer in January, 2001, brewed in the small room behind the pub in tiny, homebrew-like 30 liter batches. Several more of you likely remember in 2003 when we moved into the downstairs location, formerly occupied by Monkey’s Bar, with our 2.5 hectoliter brewing
system purchased from a defunct brewery in Toledo, Ohio. This was our turning point as we launched bottle-conditioned Baird Beer and began to sell more broadly to fine pubs, restaurants and liquor stores in and around Tokyo. This growth made possible the construction of a new brewery within the fish market area of Numazu in 2006.

This brings us to today (early spring, 2008). Thanks to the continued and growing support of the beer enthusiast community, a community centered in Tokyo, our little beer company is now about to embark on a mission we had long hoped to undertake — the opening of our first Tokyo-area Taproom.
Sayuri and I are proud to announce that the Nakameguro Taproom (located in the GT Plaza building right next to Nakameguro station) will be under construction in April and open for business around May 10, 2008.

A new Taproom business, of course, brings with it the need for us to hire more passionate, dedicated and hard-working beer enthusiast employee-partners. We are now accepting applications for the following positions:

A) Tokyo (Start Date: May 1, 2008)
(1) Nakameguro Taproom Kitchen Staff — individual will work in kitchen directly with our manager-chef (experience required)
(2) Nakameguro Taproom Kitchen Staff — mainly, but not limited to, kitchen work; young and hungry (no experience required)
(3) Nakameguro Taproom Floor Staff — work directly with assistant manager in charge of beer dispense and customer service (experience preferred)
(4) Nakameguro Taproom Floor Staff — work focus beer dispense and customer service; young and hungry (no experience required)

B) Numazu (Start Date: April-May, 2008)
(1) Fishmarket Taproom Staff — individual will be involved in all aspects of the Fishmarket Taproom business and also will be required to work some in the brewery on administrative tasks, inventory management, labeling, etc. Great opportunity to learn the craft brewery and pub business from the ground up. (Experience not required but welcome).
(2) Baird Brewery Apprentice Brewer — Do you want to become a first-rate brewer? This is your chance. Warning: work is hard, pay low, expectations high. After successful completion of a 3-month apprenticeship, the individual will be promoted to Assistant Brewer and hired as a salaried full-time employee.

In hiring, our preference is for Japanese nationals. If you are a foreign resident of Japan, you will be considered if you meet the following criteria:
(1) possess proper work visa,
(2) speak some level of Japanese,
(3) have clearly demonstrated an affinity for and long-term commitment to
Japan,
and (4) possess excessive amounts of passion for characterful beer.

If you are interested in any of these positions, please send us a resume and letter of interest. These can be sent by:

a) email: info@bairdbeer.com
b) fax: 055-952-6673
c) normal mail: Baird Brewing Company, 9-3 Tadewara-cho, Numazu 410-0841

If you are not interested yourself but know someone who might be, please pass along the word. All of our hires to date have been introduced via word-of-mouth.

HOMEPAGE

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Baird Beer & Taproom Events Bulletin 2008 #6

Topic:
-Seasonal Releases: Morning Coffee Stout 2008 & Up In Smoke Porter
-Ushitora Second Impact Anniversary Ale
-New Artwork: Angry Boy Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased to announce today’s release of two wonderfully roasty and smoky Baird Beer seasonal brews: Morning Coffee Stout 2008 and Up In Smoke Porter.

*Morning Coffee Stout 2008 (ABV: 6.5%):

Brewing a rich and roasty export-style stout and enhancing it with a pinch of ground coffee beans is an annual rite at the Baird Brewery. This year’s coffee addition is an old favorite of ours — Chocolate Macadamia Nut from Hawaiian Kona Coffee. The result is an extravagantly complex Stout that manages both to sooth and stimulate simultaneously. Just plan to forget
about your morning coffee for the next few weeks! Available both in kegs and 633 ml bottles.

*Up In Smoke Porter (ABV: 6.0%):

A smoky character to some degree was likely evident in virtually all beers back in the time when malted barley was kilned over wood-fed fires. “Smoke” malt is now relatively rare. Bamberg, Germany remains one area where wonderfully characterful smoked malt continues to be produced. This Bamberg smoked malt is the defining ingredient used to craft Baird Up In Smoke Porter. The brainchild of our brewer, Molly Browning, this smoked robust porter delivers just that — smoke and robustness — but it does so in a supremely harmonious and balanced way. The ability of this uniquely flavorful ale to complement hearty food fare is, we believe, extraordinary. The Taproom kitchen will be preparing a few special dishes with just this thought in mind so plan to visit us in Numazu over the weekend. Available only on draught (no bottles).

For all you Tokyo area folks who can’t visit us this weekend, we highly recommend that you stop in at Ushitora in Shimo-Kitazawa for the 2nd Anniversary celebration of what is one of Tokyo’s great beer pubs. Baird Beer, upon request, has brewed a special anniversary ale, Ushitora Second Impact Ale, that will debut at Ushihtora on Friday, February 29. Be sure not to miss it while you are there congratulating Terasaki-san and Yoshida-san on a job well done.

Finally, we would like to announce the unveiling of special new artwork for our year-round beer, Angry Boy Brown Ale. Our passionate, combative and smolderingly intense Angry Boy has become a fierce young Samurai warrior. We hope and believe this new imagery will accentuate our efforts to tell a Japanese story through the medium of our beers. Have a look as the next
batch of Angry Boy is released and tell us what you think.

Cheers!
Bryan Baird
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Baird Beer & Taproom Events Bulletin 2008 #5

Topic: Seasonal Release — The Carpenter’s Mikan Ale 2008

Dear Taproom Friend & Baird Beer Enthusiast:

Every winter I look forward especially to one day — the annual release ofour Carpenter’s Mikan Ale. This year, that day is today (Wednesday,February 20). 2008 marks the 7th annual release of this special fruit beerwhich originated unexpectedly, but naturally, from the earnest and genuine friendship forged between a Carpenter and a Brewer. The Brewer never intended to embark on the path of fruit ale production but was led there by the creative inspiration of the Carpenter as well as by the Carpenter’s wonderful orchard that was teeming with delicious citrus fruit.

*The Carpenter’s Mikan Ale 2008 (ABV 6.5%):

The mikans used in this brew are fresh, succulent, and local — harvested on the land and by the hand of the Carpenter. The Brewer processes them minimally, combines them with the other wholesome, traditional and minimally processed malt and hop ingredients characteristic of Baird Beer, and orchestrates the whole in a process of simple and traditional brewing. The result, we believe, is a product greater than the sum of its parts — as is true in the case of great human friendship.

The 2008 Carpenter’s Mikan Ale incorporates wheated malt in a 44 percent addition to the grain bill, sudakito sugar in a 5 percent amount, and freshly squeezed mikan juice is added at the rate of 3 liters per hectoliter of boiled wort. The peels left over from the fruit added as juice are placed in part in the whirlpool and the rest in the conditioning tank for aroma contribution. Softly citrusy Centennial and floral Sterling hops are dosed generously together with the mikans to 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 commands your taste buds to stand alert in glorious attention!

The Carpenter’s Mikan Ale is now on tap at the Fishmarket Taproom in Numazu.
It also will be available on draught and in 633 ml bottles at Baird Beer retailers throughout Japan.

Cheers!
Bryan Baird
HOMEPAGE

The Japan Blog List

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Baird Beer & Taproom Events Bulletin 2008 #4

Topic: Baird Big Beer Winter Week (Wednesday-Monday, February 13-18)

Dear Taproom Friend & Baird Beer Enthusiast:

The Fishmarket Taproom is set to play host to its 3rd annual strong ale festival known as Baird Big Beer Winter Week. Beginning Wednesday, February 13 and running through Monday, February 18, The Taproom will be focusing the spotlight on the wonderful world of strong ales and the affinity they share with good cuisine.

The Baird strong ales to be featured during this year’s Big Beer Winter Week are:

1) Ganko Oyaji Barley Wine 2008
2) West Coast Wheat Wine 2007
3) Hatsujozo 2008 Double IPA
4) Yabai-Yabai Strong Scotch Ale 2007
5) Dark Sky Imperial Stout 2008
6) Snow Storm Strong Dark Ale 2007
7) Taproom 7-year Ale (Belgian-style Strong Golden Ale)

Glass-size servings of each ale will be available throughout the week for the special price of 600 yen (taster samples for 300 yen). Of course, the full year-round lineup of Baird Beer also will be available as will other select winter seasonal brews (notably, Yamanashi Sumomo Ale and Braumeister Bock). The food menu will feature an a la carte offering of seven specialty dishes, one designed specifically to match with each individual strong ale. On Saturday, February 16 we will be tapping the final keg (5-liter) of Ganko Oyaji Barley Wine 2007, thus offering the chance of a direct taste comparison between this year’s version and last.

Reservations are not required. Taproom doors will open at 5:00 PM on each weekday and at noon on Saturday and Sunday. Please plan on joining us for a wonderful week of hearty food, warming ales and friendly camaraderie.

Cheers!
Bryan Baird

HOMEPAGE

The Japan Blog List

Please check the new postings at:
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Baird Beer & Taproom Events Bulletin 2008 #2

Topic: Seasonal Release — Ganko Oyaji Barley Wine 2008

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 2008 is being released from his cellar cave today. Beware!

*Ganko Oyaji Barley Wine 2008 (ABV 9%):

Brewed in May 2007 and packaged the following month, Ganko Oyaji Barley Wine 2008 has enjoyed ample time for maturation and flavor evolution. The depth and complexity derived from this long period of conditioning is further augmented by a grist bill dominated by rich English Maris Otter pale ale and caramel malt varieties as well as a hop schedule that combines the strength of American varieties (Simcoe and Nugget) with the nuanced subtlety of English ones (Fuggle and East Kent Golding). At packaging, Ganko Oyaji was kraeusened with Amber Ale wort which promoted a superb secondary
fermentation and vibrant natural carbonation.

Ganko Oyaji is now on tap at Baird Beer’s Fishmarket Taproom in Numazu and will be available at select Baird Beer retailers in Japan beginning Friday, January 25.

Please mark your calendar for a special upcoming beer event to be hosted at the Fishmarket Taproom: Baird Big Beer Winter Week 2008 (Wednesday, February 13 through Monday, February 18). This week long event will allow us to focus the spotlight on the wonderful world of strong ales and lagers and highlight the affinity they share with fine food. Every strong ale and lager brewed by Baird Beer over the past year will be served during this strong beer bonanza. A unique menu of specialty cuisine to match these strong libations will also be featured. Precise details regarding the beers and the food will be provided in the next bulletin.

Cheers!
Bryan Baird

HOMEPAGE