Baird Beer & Taproom Events Bulletin
Seasonal Release: Shikoku Wit
Dear Taproom Friend & Baird Beer Enthusiast:
Experimentation in brewing is one of the great joys, and perks, of being a craft brewer. Recently, it is the Belgian Witbier style that has captured my attention and become the focus of some of our experimental brewing. My keen interest in the style is an outgrowth of three facts: (1) our house Belgian ale yeast has a Witbier pedigree, (2) the key grain used to brew Witbier, raw wheat, we are able to source in Japan, and (3) I enjoy drinking the style.
Today we are pleased to release our most recent iteration on the Witbier style: Shikoku Wit.
Seasonal Baird Beer Release:
*Shikoku Wit (ABV 5%):
‘Wit’ means ‘white’ which characterizes the hazy milk-hued color of this wheat-brewed ale. 25% of our grist is raw wheat grown in Kagawa prefecture on the Japanese island of Shikoku. The proteins from the raw wheat interact with the unfiltered resident yeast to produce the milky white color. The wheat also contributes a wonderfully zesty and tangy flavor. Shikoku Wit is very lightly hopped, as Witbiers tend to be, just enough to promote a good flavor balance. Unlike most Witbiers of today, Shikoku Wit contains no spices or fruits. The bright fruity flavor is delivered as a courtesy byproduct of fermentation by our Belgian Witbier yeast.
Shikoku Wit is available for immediate release in both bottles (360 ml) and kegs. It begins pouring from all Baird Taproom taps tonight (Thursday, January 16).
Cheers!
Bryan Baird
Baird Brewing Company
Numazu, Japan
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