Tag Archives: Shizuoka sake

Baird Beer, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/04/17): Annual Release: Temple Garden Yuzu Ale

April 17, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Annual Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have been avid fruit beer brewers for over a decade now. It all started with the first crate of mikans handpicked and brought into our original Fishmarket Taproom brewery by the carpenter, Nagakura-san. Since then we have been incorporating local, in-season whole fruit into our brewing regimen every chance we get.

Temple Garden Yuzu Ale is one of the staple brands in our seasonal fruit beer brewing schedule. We are pleased to announce today’s release of the 2013 version.

New Baird Beer Seasonal Release:
*Temple Garden Yuzu Ale 2013 (ABV 5.5%):

Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, US Cascade and US Santiam varieties. Small additions of wheat and rye to the malt grist help accentuate the piquant and aromatic character of the yuzu fruit. We add the fresh fruit in two forms (as peel shavings and as freshly squeezed juice) and at two separate stages (one at wort production before primary fermentation and one during beer maturation before packaging and secondary fermentation). Thus, we achieve a nuanced depth and complexity of yuzu flavor as well an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from the taps of our Taproom pubs on Thursday, April 18. Be sure to come in and enjoy a pint while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Shidaizumi Brewery-Nyan Cup Junmai Ginjo

April 15, 2013 dragonlife Leave a comment

Shidaizumi Brewery in Fujieda City has the particularity to be the first to produce a sake in a cup with the name “Nyan/Pussy” character painted on the glass cup.

Both the name “Nyan Cup” and the design are registered copyrights! The fact it is directly “painted” on the cup make it impossible to copy!

Yes, this cute design is copyrighted!

And it is certainly not a cheap sake!

Although the marketed price is ridiculously low!

Rice: Yamada Nishiki 100%
Rice milled down to 55%
Dryness: 0
Alcohol: 15.8 degrees
Contents: 180 ml
Bottled in February 2013

Clarity: Very clear
Color: Faint golden hue
Aroma: Dry and fruity. Rice, white lees, banana
Body: Fluid
Tasting: Very fruity attack backed by junmai petillant.
Elegant and complex.
Lingers on very little and departs on a very soft note.
Pears, melon, almonds, hints of banana.
Changes little with food but for a little more pronounced dryness.

Overall: Absolutely extravagant for a sake cup sake. I would venture as far as to averring it is arguably the best sake sold in a cup in japan!
It would make for the perfect souvenir/present to a sake-loving lady! Now, if she does like cats, you’ll become a darling!
The soft elegance will appeal to any true sake lover. Almost sweet by Shizuoka standards.
Don’t bring too many with you! Danger! LOL!
I personally consider it as a great aperitif lightly chilled!
Next time I go to France, I’ll take a bunch with me!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Senju Brewery-“Kiwami” O karakuchi + 20 Honjozo

April 7, 2013 dragonlife Leave a comment

The toji/brew master in Senju Brewery, Iwata City, is the only Echigo School toji in Shizuoka Prefecture and it shows when creating limited brews!

This is a very dry sake even by Shizuoka dry standards!
Incidentally “kiwami/極” means “very good”!

At + 20 it must be a record here or very near it!

Rice milled down to 65%
Alcohol: 14~15 degrees (low alcohol)
Bottled in March 2013

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fragrant, dry, oranges, banana, pineapple.
Body: Fluid
Taste: Very dry attack but very fruity and easy to drink.
Warms up back of the palate in a gentle but insistent manner.
In spite of the elegant fruitiness the dryness tends to conceal the multiple facets of this sake which nonetheless appear on the tongue and palate once the dryness has receded.
Oranges, nuts, chestnuts, hints of coffee beans.
Lingers on only for a while.
Marries beautifully with any dish or food without interfering with the latter, almost taking a back seat.

Overall: An intriguing and very dry but still gentle sake.
Its multiple facets are difficult to catch, which entices you to the next sip and glass.
For dry sake lovers, be they ladies or gentlemen!
In spite of its dryness it is very elegant and soft as the alcohol level is somewhat low by Shizuoka standards.
Makes for a mysterious love affair with dark chocolate!
I personally think you could eminently enjoy it on its own at any temperature or with any food, be it a vegetable appetizer, a meat stew or a dessert.
A sure value!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/04/05): Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

April 6, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Spring Seasonal Releases: Second Strike Apple Ale & Basil Brown Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Welcome to spring. Life’s budding renewal is evident all around us here in Japan. It’s a great time to be alive! As brewers we celebrate this gift of life with Beer. Today we are releasing two spring seasonal treats that highlight nature’s varied and abundant bounty: Second Strike Apple Ale and Basil Brown Ale.

New Baird Beer Seasonal Releases:
*Second Strike Apple Ale (5.5%):

The concept, together with the succulent Nagano prefecture apples, for this brisk and refreshing fruited ale, brewed for a fourth consecutive year, was provided by our friends at the Harajuku-based company Alias. In order to highlight most effectively the wonderful all-natural flavors of our Nagano-grown red apples we incorporate only base malts in the grist and we mash long and low in order to maximize fermentability and achieve high attenuation. This renders the beer dry and a touch cider-like. The hopping is low and neutral (15 IBUs from two additions of low-alpha Vanguard hops) so as to not interfere with the apple character. We add the fresh apples, sliced and minced, to the wort twice (once during the boil and once in the whirlpool) and to the green beer once (in the conditioning tank before packaging and secondary fermentation).

Second Strike Apple Ale begins pouring from the taps of our Taproom pubs today and is available for immediate shipment (kegs and bottles) to Japan-based Baird Beer retailers.

*Basil Brown Ale (5%):

The hop is the herb that garners all the glory in beer today. It was not always thus. There was a time long ago before the hop that beer (often known as gruit) was spiced and flavored with a panoply of herbs. Craft brewers world-wide are today busy revisiting these traditions of ex-hop herb brewing.

We are no exception. Fortunately for us we have amongst us a passionate herb home-gardener in the person of draught beer manager Chris Madere. Last year, if you recall, we used some of Chris’ home-grown dill in our Dill Porter. This year, the botanical beer man brought me a bag full of garden basil, sun-dried. What’s a brewmaster to do but formulate a beer recipe?

Basil Brown Ale is the result. Aside from the nice illiteration in the name, I liked the idea of combining the soft, bready, caramel-accented notes of an English-style brown ale with the spicy and slightly minty herb character of the basil. Subtlety and nuanced balance, of course, are the key. This we have achieved with Basil Brown Ale!

Basil Brown Ale is a small-batch real ale which is being poured exclusively through the handpumps of our Taproom pubs. It won’t last long so make haste to the Taproom nearest you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/25): Lucky 7 Stout Month Final Release: Great American Stout

March 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month Final Release: Great American Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Our month-long March celebration of stout beer has moved into the final week. Last, but most definitely not least, in our Lucky 7 Stout release line-up is Great American Stout.

*New Baird Beer Seasonal Release:
*Great American Stout (6.5%):

An American-style stout is, as should be no surprise, a relatively hoppy interpretation of the stout genre. Great American Stout is hopped to 55 IBUs with four American hop varieties: Columbus, Warrior, Summit, Cascade. A generous dosing of all four varieties post-boil into the whirlpool is the key to the softly herbal-floral fragrance. Additions of Japanese dark sugar serve as a seamless complement to rich flavors derived from three types of roasted grain.

Great American Stout begins pouring from our Taproom taps today (Monday, March 25). It also is available (kegs and bottles) for immediate release to craft beer retailing establishments throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Beer, Beer Brewery, 美食, 酒, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/20): Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

March 20, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Lucky 7 Stout Month’s Newest Release: Black Smoke Stout

Dear Taproom Friend & Baird Beer Enthusiast:

All stouts share an obvious common trait: they are black in color. They also share a more subtle one: namely, a slightly smokey character. Both of these common traits derive from the use of highly kilned malts and raw grains in the brewing of stouts.

Baird Beer Seasonal Release:
*Black Smoke Stout (6.5%):

In the case of Black Smoke Stout, we build upon the subtle smokiness derived from the used of highly kilned black malt, as well as roasted wheat and barely, by adding an additional and completely different source of smoke character — German 2-row base malt that has been dried (smoked) over a beechwood fire.

The intertwining of these two separately derived smoke characters is so complete that it is impossible to distinguish where one begins and the other ends. The overall impression that Black Smoke Stout will leave upon the drinker can be described in just a few words – silky, velvety-smooth smoke.

Black Smoke Stout begins pouring from our Taproom taps today (Wednesday, March 20). It is available for immediate release (bottles and kegs) to all Baird Beer retailing outlets in Japan. For those of you drinking a Black Smoke Stout at one of our Taprooms, be sure to get your Lucky Seven Stout Card stamped. You will be only one stout away (Great American Stout) from completing the card and earning yourself a free Baird Beer shirt.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/15): Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

March 16, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Stout Month Seasonal Releases — Mama’s Milk Stout & Luck of the Irish Red Ale; St. Patrick’s Day Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

Our Lucky Seven Stout Month celebration continues with today’s release of two more seasonal brews: Mama’s Milk Stout and Luck of the Irish Red Ale.

Baird Beer Seasonal Releases:
*Mama’s Milk Stout (4.5%):

Milk Stout is a stout of moderate gravity and alcohol that is brewed with a portion of milk sugar (lactose). This lactose is not fermentable by brewer’s yeast and thus remains in the beer after fermentation, contributing to the body and mouthfeel of the beer. Milk Stout was once thought to be a beer good for nursing mothers. The flavor is certainly one that makes the imbiber feel wholesomely nourished.

Mama’s Milk Stout is now pouring from our Taproom taps and is available for immediate release (bottles and kegs) to Baird Beer retailers throughout Japan.

*Luck of the Irish Red Ale (4.5%):

We brew this malt-laden, biscuity red ale each year to mark the celebration of St. Patrick’s day (March 17). This year we have brewed it on our large system and thus have bottles and kegs to release to the general Japan beer market. Luck of the Irish Red Ale will be pulled from our Taproom handpumps beginning tonight (Friday, March 15).

Please note our St. Patrick’s Day Taproom celebration on Sunday, March 17. Our Taproom kitchens will be serving some special Irish pub cuisine and we will be toasting Ireland’s patron saint all day long with 500 yen pints of Luck of the Irish Red Ale and Shimaguni Stout (our year-round Irish-style dry stout).

We look forward to seeing you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/03/08): Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

March 10, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Stout Release — Midnight Oil Export Stout; Lucky 7 Stout Month in Full Swing

Dear Taproom Friend & Baird Beer Enthusiast:

March is the month that we at Baird Brewing celebrate the dark side of the beer world — stout ales! Lucky 7 Stout Month is in full swing at all of our Taproom pubs. Today we are pleased to announce the Japan-wide release of one of our annually brewed seasonal stouts: Midnight Oil Export Stout.

Baird Beer Seasonal Release:
*Midnight Oil Export Stout (6.7%):

Export stouts generally are rich and roasty in flavor, moderately high in alcohol strength, and sport some noticeable hop character (normally registering in terms of bitterness and flavor). Baird Midnight Oil Export Stout enjoys a complexly layered roasted malt (barley & wheat) character that is balanced beautiful by a kiss of caramel sweetness. A firm, straightforward hop flavor rounds this stout into perfect condition.

Midnight Oil Export Stout is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom pub taps tonight (Friday, March 8).

An additional stout not to be missed, and part of our Lucky 7 Stout Month celebration, is now being pulled exclusively through our Taproom handpumps — Smoke & Fire Stout (5% abv and brewed with Habanero peppers from draught beer manager Chris’ garden). The base malt used in Smoke & Fire is completely beachwood smoked malt from Germany. As the smoke vanishes, a kiss of Habanero fire appears — not enough to burn, just enough to excite and captivate.

Taproom Events:
*Lucky 7 Stout Month at all four Taproom Pubs:

The month-long celebration of stout ales at our Taproom pubs began last weekend at the Morning Coffee Stout brunch. It continues all month long. Below are the Taproom release dates for the stouts on our Lucky 7 menu:

Morning Coffee Stout (3/2)
Smoke & Fire Stout (3/6)
Midnight Oil Export Stout (3/8)
Mama’s Milk Stout (3/15)
Shimaguni Stout as well as Luck of the Irish Red Ale (3/17 – St. Patrick’s Day)
Black Smoke Stout (3/20 – national holiday)
Great American Stout (3/25)
Be sure to pick up a Lucky 7 Stout stampcard at a Taproom counter. The card contains punches for all seven stouts plus one for Luck of the Irish Red Ale. All patrons who complete the full card by the end of the month will receive a free Baird Beer shirt (you may choose among our several styles).

Additionally, each Taproom will be featuring special menu items to match the stout styles on draught. Come in and taste for yourself the diversity inherent in this iconic beer style.

*Bashamichi Taproom Live (CODE); Saturday, March 9 from 8:00 pm:

CODE was a band formed by an eclectic group of young expat teachers in Numazu back around 2000. They were Fishmarket Taproom regulars and early Baird Beer fans. More importantly, they were passionate about their music. This passion came through not just in the quality of the music, but in the creativity and originality too.

Most of the guys have moved from Numazu and work as professionals in and around Tokyo. We are pleased to bring that back together as a musical entity which will be performing live at our Bashamichi Taproom this Saturday evening. Sayuri and I will be there in full groupie mode, rocking ourselves back down memory lane. Please join us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/02/20): New Releases: Fruitful Life Collaboration Ale & Morning Coffee Stout

February 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Releases: Fruitful Life Collaboration Ale & Morning Coffee Stout

Dear Taproom Friend & Baird Beer Enthusiast:

We are celebrating the debut of two unique seasonal brews (Fruitful Life Collaboration Ale and Morning Coffee Stout 2013) with two special Taproom beer events (Nakameguro Taproom European Beer Night and Morning Coffee Stout Brunch).

New Baird Beer Seasonal Releases:
*Fruitful Life Collaboration Ale (6.8%):

One of the best aspects of working in the craft beer industry is the friendly spirit of cooperation that exists among brewers. This spirit manifests itself in many ways, none more indicative than collaboration brewing. Our most recent collaborative brew was in partnership with the Mikkeller guys (idiosyncratic Danish “gypsy” brewers of world renown). Brew day was December 10, 2012 at the Baird Brewery in Numazu. It was a fruitful one.

The charge from Mikkel was: “Let’s brew a distinctive beer incorporating as many fresh local ingredients as you can get your hands on.” Into the Heda orchards of Nagakura-san we went, scavenging five types of in-season citrus fruit (aoshima mikan, hassaku, kabosu, yuzu and lemon). In addition to the fruit, we brewed with three types of Japanese sugar (korizato, akato, sudakito) as well as raw wheat from Saitama. The hops we used were all fruit-accented varieties (Summit, Nelson Sauvin, Cascade, NZ Cascade, Motueka). We fermented the wort with our Belgian yeast strain and then krausened at packaging with our Single-Take Session Ale.

The result is a dry, crisp, and unmercifully tart citrus ale. It is draught-only and is debuting at our Nakameguro Taproom European Beer Night on Thursday, February 28. It will be available at our other Taproom pubs beginning Friday, March 1. If you are a craft beer retailer and wish to purchase one of the remaining kegs, please contact our friends at Whisk-e (importers of Mikkeller beer) as they will be the distributor (fukuda@whisk-e.co.jp; tel 03-5418-4611).

*Morning Coffee Stout 2013 (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 2013 version is an export-style stout infused with freshly roasted (delivered still warm direct from the roaster of our friends at Arabica Coffee) organic beans from Mexico. We add these beans — whole, without 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 2013 debuts Saturday, March 2 at 11:00 am sharp at all of our Taproom pubs in a special Morning Coffee Stout Brunch. It also will be available both on draught and in bottles (360 ml) at other fine Baird Beer retailing establishments throughout Japan beginning Saturday, March 2. If you enjoy both the flavors of stout beer and coffee, this is a beer not to miss.

Taproom Beer Events:
*Nakameguro Taproom European Beer Night (Thursday, February 28):

This is the kick-off party for the release of the Baird-Mikkeller Fruitful Life Collaboration Ale. We are taking it also as an opportunity to celebrate beers from Europe — the cradle of modern beer culture. In addition to the Fruitful Life Collaboration Ale, we will feature five European beers, all imported by Whisk-e, on tap. The selected beers are:

Mikkeller Sort Gul Black IPA
Nogne Brun Belgian
Thornbridge Saint Petersburg Stout
Brew Dog Dogma Scotch Ale
Brew Dog 77 Lager
A one-night only European Beer Card with punches for all six featured beers (sampler glass size) will be available for 1,800 yen. Patrons who complete the card will be awarded a special beer goods prize. Chef Joon is preparing a European-themed food menu designed to complement the beer selection. This is not to be missed! Doors open at 5:00 pm.

*Morning Coffee Stout Brunch (Saturday-Sunday, March 2-3, 11:00 – 13:00):

All of our Taproom pubs will open early on Saturday and Sunday (March 2-3) to host a brunch celebrating the release of Morning Coffee Stout 2013. Each Taproom will feature its own distinct brunch menu which will be served from 11:00 am until 1:00 pm. Bring the kids too — they are always welcome!

Morning Coffee Stout Brunch will also serve as kick-off of Baird Beer Taproom Lucky 7 Stout Month. During the month of March we will be paying homage to stout beers by releasing six seasonal versions of stout. The Stouts on the menu are:

Morning Coffee Stout
Midnight Oil Export Stout
Mama’s Milk Stout
Smoke & Fire Habanero Stout
Black Smoke Stout
Great American Stout
The lucky seventh stout is our year-round Irish-style dry stout, Shimaguni Stout. Each of the beers will be released on separate dates (to be announced as the month unfolds). Lucky Seven Stout Month cards will be printed and Baird Beer prizes will be awarded at the end of the month to patrons who have completed the entire card (which includes the seven stouts as well as an eighth beer, Luck of the Irish Red Ale, which will be released on St. Patrick’s Day). The cards can be used and stamped at any of our four Taproom pubs. The Taproom kitchens will be preparing specialty dishes throughout the month designed to enhance your stout drinking experience.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bars, Beer, Beer Brewery, 美食, Drinks, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/02/20): Seasonal Release: Kiwi IPA

February 21, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Kiwi IPA

Dear Taproom Friend & Baird Beer Enthusiast:

The craft beer revolution that is in full swing today is spawning similar revolutions in ancillary fields. One prominent example is the hop growing industry. Spurred by craft brewers insatiable appetite for boldly flavorful and aromatic hop types, hop breeding and growing programs are proliferating like never before, and in places not historically known for hops. New Zealand is one such locale.

The character of hops, of course, is affected by the local climate and soil. The southern hemisphere hops from New Zealand are like none we have experienced from northern hemisphere hop bastions such as America’s Pacific Northwest and Germany’s Hallertau region. There is an exotic, tropical fruit like character to the hops of New Zealand which we are proud to feature in a special seasonal India Pale Ale that we are releasing today: Kiwi IPA.

New Baird Beer Seasonal Release:
*Kiwi IPA (ABV 7%):

The concept behind this IPA is simple: highlight the character of New Zealand hops. To do so, we have incorporated four hop varieties, all of which were grown in New Zealand (Nelson Sauvin, Motueka, Wakatu, and NZ Cascade). We make four separate additions during the kettle boil, using a single variety for each addition, and then combine all four varieties in a fifth addition during the post-boil whirlpool. A final four-variety addition as dry hops to the post primary fermentation conditioning tank rounds out our hopping regimen.

The result? Wow! Come taste for yourself. Kiwi IPA is now pouring from the taps of all of our Taproom pubs and is available for immediate release (kegs and bottles) to Baird Beer retailing pubs, restaurants and liquor shops throughout Japan.

Upcoming Taproom Events:
*European Beer Night at the Nakameguro Taproom (Thursday, Feb. 28):

Most beer enthusiasts have tasted, or at least heard of, the idiosyncratic beers of Danish “gypsy” brewer Mikkeller. In Japan, the Mikkeller beers are imported by our good friends at Whisk-e who smartly facilitated a collaboration brewing between Mikkeller and Baird during a recent visit to Japan by Mikkel himself. The fruit of this collaboration will be unveiled during a special European Beer Night celebration at our Nakameguro Taproom on Thursday, February 28.

In addition to the Baird-Mikkeller collaboration beer (more details of which will be unveiled in an upcoming bulletin), we will be featuring five other European beers selected and imported with loving care by the Whisk-e team. A special stamp card with punches for all six beers will be available for purchase, with beer goods prizes awarded to those who complete the card that evening. Chef Joon is, even as I write, busy concocting a special European-themed food menu for the event. Mark your calendars — you won’t want to miss this. Full details will be announced early next week

*Lucky Seven Stout Month:

March is the month in which we select a week to celebrate the Stout beer style at our Nakameguro Taproom. Well, this year we have decided to dedicate the entire month of March to a celebration of the Stout, and we will do so at all of our Taproom pubs.

During the month, seven different Stout beers will be released and celebrated on different days (the entire schedule will be announced next week). The month will kick off with a two-day morning brunch held at each Taproom on Saturday and Sunday, March 2-3 (doors opening at 11:00 am) during which we will debut the 2013 batch of Morning Coffee Stout. So once again, mark your calendars. Full event details will be announced next week.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake Tasting: Aoshima Brewery-Kikuyoi Futsushu Muroka Shiboritate Tooki Genshu

February 14, 2013 dragonlife Leave a comment

When Aoshima Brewery puts out a “futsushu/normal sake/non-premium sake”, it is a small event in itself!
In fact the very title shows it has got little normal about it!
“Futsushu” stands for “normal sake”, “Muroka” for “Unfiltered”, Shibroitate” for “Just pressed”, “Tooki” for “Winter Season” and “Genshu” for Unwatered sake”.
On top of that it is a “Gentei/Limited” sake!

Plenty of explanations for a “Normal sake#!

As I have already said it is a limited brand, and it could be the very last one as Aoshima San confided he might not make any more “futsushu” from next year as they turn to be more expensive than a premium honjozo!

Alcohol: 19~20 degrees
Bottled on 21st December 2012

Clarity: Very clear
Color light golden hue
Aroma: Discreet end elegant. Alcohol. Rice
Body: Fluid, slightly sirupy
Taste: Strong attack backed with puissant delicious alcohol and petillant akin to a junmai.
Very dry in approach.
Complex: dry nuts.
Lingers for a while with alcohol warming up back of the palate.
Varies very little with food. Only get drier with more petillant.
Actually marries marvelously with any food, especially heavy izakaya fare.

Overall: For lovers of elegant but strong sake!
You have to told again and again that it is only a “futsushu/normal sake” as there is nothing normal about it!
This is when you realize the general level of the sake found in Shizuoka Prefecture! Just add on top of that that Aoshima Brewery’s Kikuyoi brand regularly appears on national magazines…!!!!

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Shizuoka Sake Tasting: Fuji-Takasago Brewery-SOLEIL Daiginjo

February 13, 2013 dragonlife 2 Comments

Sometimes, actually more often than thought, sake brewers do have a special feeling for wine and present their best sake in the same fashion!

Fuji-Takasago brewery in Fujinomiya City goes as far as present it with a very special box for collectors!

The Missus has already put her hands on that particular box!
Actually “SOLEIL”, meaning “SUN” in French, has been produced as very special brand every year and is naturally very limited.
Incidentally there is not a single mistake in the French label!

Rice milled down to 35%
Alcohol: 15,5 degrees
Bottled in September 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Fruity and dry. Alcohol. Banana, pineapple
Body: fluid, slightly sirupy
Taste: Strong pleasant alcohol accompanying fruity attack.
Nuts: chestnuts, walnuts, almonds, macadamia nuts.
Ends fairly quickly on a dry coffee beans,banana and dark chocolate note.
Elegant in spite of its fairly strong attack.
Complex with facets surging from nowhere.
Turns drier with food and takes a back step with heavy fare but marries well akin to a slightly dry wine.

Overall: Quite extravagant!
Mind you, it is a daiginjo created in a very peculiar fashion with rice milled all the way down to 35%, an extremely low level!
Probably best appreciated on its own like a fine mild/moelleux white wine.
Its very nutty taste would make would make for a beautiful liqueur slightly chilled.
Actually, I would recommend it instead of a wine to go with chocolate or cheese.
All in all, you couldn’t beat it as a nightcap in very special company!

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Bryan Baird’s Newsletter (2013/02/08): Ganko Oyaji Barley Wine 2013 Debut

February 11, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Ganko Oyaji Barley Wine 2013 Debut

Dear Taproom Friend & Baird Beer Enthusiast:

The hibernal rest is over. The big bear of the Baird Beer world, Ganko Oyaji Barley Wine, has forced its way out of our brewery cellars and has taken residence in the serving refrigerators of our various Taproom pubs. The pouring begins today (Friday, February 8).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2013 (ABV 10.5%):

Ganko Oyaji 2013, although identical in alcohol content to the 2012 version, sports both a revised grain and hop bill. To this year’s mash we added portions of rye and amber malt in place of pilsner and caramel malt, thus lessening the sweetness and enhancing the dry spice character of the wort. Once again we increased our hop bittering slightly (up to 90 IBU from last year’s 80) and we changed our blend of hops, this year combining the following varieties: Columbus, Warrior, Nugget, Summit and NZ Cascade. The result is a more pronounced hop character in terms of flavor, bitterness and aroma. As always, we krausened at packaging to produce a robust secondary fermentation and totally natural carbonation.

Ganko Oyaji is an ideal after-dinner or before-bed restorative. It promises to condition nicely for months and years to come. It is available for immediate shipment (bottles and kegs) to Baird Beer retailers throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake Tasting: Kokko Brewery-Tokubetsu Junmai Nakagumi Muroka Genshu “Miyabi no Iki”

February 1, 2013 dragonlife Leave a comment

Another great sake from a great brewery with a story for a name!
Kokko Brewery in Fukuroi City is known for its very sake even in this Prefecture where sake are drier than usual!
The name “Miyabi no Iki/雅の粋2 could be translated as “The Essence of Elegance”!

“Naka Gumi/中汲み” stands for the fact that the sake was directly scooped out of the tank and “Murooka/無濾過” means that the sake was not filtered.

Rice: Yamada Nishiki 20% + Gohyakumangoku 80%
Rice milled down to 55%
Dryness: + 7
Acidity: 1.5
Amino acids: 1.3
Yeast: Shizuoka Ginjo HD-1
Alcohol: 17~18 degrees
Bottled in December 2012

Clarity: Slightly smoky due to the presence of sake kasu/white lees
Color: Faint golden hue
Aroma: Discreet and elegant. Fruity. Banana
Body: Fluid
Taste: Strong Junmai and sakekasu/white lees attack.
Very and very fruity: Melon, Oranges, lemon.
Disappears fairly quickly on an even drier note.
Complex and difficult to catch.
Varies little with food although turns slightly milder with more melon notes.

Overall: A strong sake by Shizuoka standards and more akin to “traditional sake” found outside our Prefecture, although its dryness will keep it apart from the latter.
Very pleasurable and easy to drink in spite of its high alcohol contents.
Can be enjoyed with any food, especially heavy izakaya food in spite of its elevated status.
At 55% millage, simply extravagant for a sake fit for izakaya cuisine!

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Bryan Baird’s Newsletter (2013/02/01): Seasonal Release: Carpenter’s Mikan Ale

February 1, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

For both the fan of American football and the passionate imbiber of Japan craft beer, this time of year means two things: Super Bowl and the Carpenter’s Mikan Ale. The latter is being released today and most certainly will be the beverage of choice for football fans gathering for the live viewing of the Super Bowl on Monday morning at three of our Taproom pubs (Fishmarket, Nakameguro, Bashamichi — doors open at 8:00 am).

It was back in the fall of 2001 that the builder of our Fishmarket Taproom, Nagakura-san, who since had become a stalwart Taproom patron and loyal friend, brought to me in my little backroom brewery a crate of mikan fruit freshly picked from his family orchard. “Can you use these in a beer?” he inquired. “If not, just share them with customers and your family.”

I, like many professional brewers, harbored a prejudice against fruit beers. Why? Because most of the ones available tended to be gimmick beers, brewed not with real fruit but rather processed extracts, that were designed to appeal to people who didn’t like beer to begin with. However, I quickly decided to formulate a beer that incorporated the carpenter’s mikan fruit. Not only did the idea of using a fresh, local, minimally processed ingredient fit perfectly with the Baird Beer philosophy, but the mikan fruit was delicious. It’s vibrant citrus character, I thought, could be combined in a wonderfully complementary way with various citrus-forward hop varieties being cultivated in the western United States.

The first batch of the Carpenter’s Mikan Ale (all 30 liters of it), was poured, with a tiny bit of trepidation, to Fishmarket Taproom customer-friends who had gathered there at 8:30 am on a Monday morning to view the 2002 Super Bowl (a game that pitted the then powerhouse St. Louis Rams against the upstart Tom Brady-led New England Patriots). The Patriots won their first Super Bowl; the Carpenter’s Mikan Ale won the hearts and the drinking loyalty of all who gathered that morning.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2013 (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.

Once again 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 (Summit, Nelson Sauvin, Cascade, NZ Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our four Taproom pubs tonight (Friday, February 1). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his window-counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank you.’

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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