"Celebrating Beer"
Baird Brewing is a joint partnership company founded in 2000 in Numazu, Japan by the husband & wife team of Bryan and Sayuri Baird.
We are a family company born of a deep passion for beer and a great reverence for brewing history, tradition and culture.
Our motto is Celebrating Beer.
This, to us, means the comprehensive enjoyment of beer in a way that enhances the overall experience of life.
Brewed with painstaking care,
passion and reverence for tradition.
Baird Beer is a celebratory experience in flavor.
The flavors of malt and hops and yeast are highlighted and celebrated;
they are not eviscerated by over-processing in the brewery.
We craft Baird Beer in small batches with painstaking care,
passion and both reverence and irreverence for tradition.
We hope you enjoy imbibing Baird Beer as much as we enjoy crafting it.

More about Baird Beer
The finest Baird Beer experience
that customers will find.
Perfectly dispensed draught Baird Beer and delicious made-from-scratch "craft cuisine" are pillars one and two of the Baird Taproom experience. The third is "Omotenashi," the Japanese concept of hospitality. Our objective is simple.
To make our customers feel at home and happy.

Cheers to friendships and happy days!

More about Baird Taprooms
A dream is realized
with the spring 2014 opening of
Baird Brewery Gardens Shuzenji
This beautiful country brewery is situated on the banks of the pristine Kano River in the idyllic Shuzenji area of Izu city.
By brewing, and farming, here we aim to highlight the intricate connection that exists between land and beer.
It is the perfect setting, too, for the enjoyment
of lovingly crafted Baird Beer.

About Baird Brewery Gardens Shuzenji
April 2014 Volume II

Dear Baird Beer Enthusiast:   The book has closed on another chapter in the Baird Beer story. We brewed the final beer in our Numazu fish market brewery on Tuesday April 15. It was, appropriately enough, our best-selling Rising Sun Pale Ale.   We moved into this brewery in January 2006 (after 5 years brewing in the tiny backroom Fishmarket Taproom brewery). In eight years we brewed nearly 1,000 batches in this former frozen octopus processing space. All of our brewers (Chris, Tetsuya, Shinya, Hiromu, Takumi, Shohei) learned the Baird Beer Way within the four walls of this gritty little brewery.   Leaving is bittersweet. More sweet than bitter, though. We had thought it would take 5-6 years to grow to maximum capacity and to move finally to a brewery that we would build from […]

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