Dear Taproom Friend & Baird Beer Enthusiast:
As we move deeper into winter and the days become shorter and colder, a hearty and warming high-alcohol ale generally fits the occasion. And yet, what better way to wrap up the work day and limber up for the heavier libations to come than with a pint or two of a quintessential English session beer — Best Bitter?
In the family of Bitter, Best Bitter is the middle sibling (older brother to Ordinary Bitter and younger brother to Extra Special Bitter). As with the
entire family, Best Bitter’s personality can be characterized as a pleasing blend of malty richness and hoppy dryness. His alcoholic presence is mild, thus rendering him fit company for hours on end.
Baird Brewmaster’s Best Bitter (ABV 4.1%) makes his 2006 debut at the Fishmarket Taproom today (Wednesday, December 6). Secondarily fermented and naturally carbonated in the individual serving kegs and bottles (as is ALL Baird Beer), Brewmaster’s Best Bitter will be pulled, with no extraneous CO2 pressure, from one of The Taproom’s British handpumps after it is breathed of the excess pressure built up during the secondary fermentation. The serving temperature will range between 12 and 14 degrees Celsius. If your religion is English Real Ale, we highly encourage you to come attend service at the Fishmarket Taproom. The only blasphemy you may expect to encounter is the single hopping (including dry) with the spicy and feisty American hop Horizon. What good is piety, though, without a little sin?
Very limited quantities of Brewmaster’s Best Bitter will be available on draught and in bottles at Baird Beer retailers throughout Japan.
Early Notice : The Fishmarket Taproom will be hosting a special Christmas buffet and beer celebration on Sunday, December 24 (Christmas Eve). We will be celebrating from noon until the stroke of Christmas Day and we would be honored to have you in attendance. More details will be provided shortly. In turn, The Taproom will be closed on Christmas day (December 25). Also, as per our custom, we will be partying out 2006 and welcoming in 2007 with a countdown celebration at The Taproom on Sunday, December 31. Again, more details will be provided in our next bulletin. In the meantime, please mark your calendars.
Cheers!
Bryan Baird
