Dear Taproom Friend & Baird Beer Enthusiast:
Autumn is the time when craft breweries begin their annual release of
bigger, more warming beers to offset the seasonal temperature drop. At Baird Brewing, we kick of the 2006 fall season with the release of what has become an autumn classic: Yabai-Yabai Strong Scotch Ale.
Scotland long has been one of the important centers of beer brewing. The cold climate has favored cultivation of the hardy barley plant in Scotland, while the relative paucity of sunshine has proved problematic for the growth of hop plants. Accordingly, Scottish Ales tend to be richly malty rather than zestily hoppy. Moreover, relatively cool ale fermentation temperatures result in brews that are not highly attenuated — i.e. they remain rich in residual sugars and thus round and full-bodied in flavor. Noted beer writer, Roger Protz, calls Scottish Ales, “a kind of liquid version of porridge.”
Baird Yabai-Yabai Strong Scotch Ale 2006 (ABV approximately 6.5%) is, in a word, rich! It is liquid opulence that verges on decadence. It’s deep mahogany color and creamy tan head immediately conjure images of northern country fall foliage. The warming effect begins in the nose, with the wafting of soft fruit esters and warm fusel alcohols. As the aroma dovetails into the flavor, notes of molasses, caramel apples, rum cake and maple syrup perform a fall festival on the palate. Just as a chewy malt sweetness blankets the mouth, however, it is pealed back by the ethereal pull of a vinous character reminiscent of port or sherry. One fulsome pint is enough to take the bite out of the evening autumn chill. Two pints will leave you toastily, and blissfully, warm. Three pints and…. YABAI!
In addition to the Big Beer Series seasonal release of Yabai-Yabai Strong Scotch Ale, Baird Brewing also is releasing our 2006 version of a Classic Beer Series seasonal brew, Public House Bitter.
Baird Public House Bitter is an ode to British ale brewing (and consuming) tradition. The term ‘Bitter’ dates from a time when most English breweries produced two basic types of everyday ale — a Mild and a Bitter. Whereas a ‘Mild’ is a relatively sweet beer, a ‘Bitter’ denotes a drier brew, although not necessarily bitter in flavor. The dryness, or bitterness, derives from the emphasis on hops in the flavor profile.
As everyday drinking in Britain traditionally has been done in Public Houses (or Pubs), the sobriquet ‘Bitter’ generally applies to draft beers that are served in the traditional way — via hand pump at cellar temperatures with no extraneous addition of CO2 pressure. The Public House experience is about convivial intercourse with friends and fellow patrons that is facilitated by the enjoyment of several pints of Bitter. To this end, an ordinary Bitter is a ’small beer’ (i.e. low in gravity and low in alcohol content) that can be drunk in quantity without the onset of serious inebriation. To us, a Bitter represents all that is great about beer –wonderful flavor, quenching refreshment and meaningful, friendly human interaction.
Baird Public House Bitter 2006 derives its wonderful malt depth and bready, biscuity flavor from a complex intermingling of base malts that include floor-malted English Maris Otter as well as German Vienna and Munich varieties. This year’s hopping is accomplished exclusively with generous dosages of American Glacier whole flower cones. Glacier is a relatively new medium alpha-acid hop that contributes a superbly balanced flavor profile as well as a lovely floral aroma. The color of Public House Bitter is a sparkling, translucent copper. The floral aroma is soft and inviting; the mouthfeel is sprightly and tangy; the finish is dry and cleansingly bitter. Your palate will remain as fresh and alert after several pints as it is during the first. (ABV approximately 3.6%).
Both of these fall seasonal brews are now being poured from the Fishmarket Taproom taps. Additionally, kegs and bottles of each will be available in the coming days and weeks at select Baird Beer retailers throughout Japan.
Please be sure to mark your calendars for a special Baird Beer weekend at the Fishmarket Taproom this upcoming November. We will be hosting our first annual Baird Fall Classic Beer Weekend beginning Friday, November 3 and running through Sunday, November 5. A detailed announcement will be forthcoming shortly.
Cheers!
Bryan Baird
