Dear Taproom Friend & Baird Beer Enthusiast:

Summer has arrived and Baird Beer is greeting it with the release of a new Fruit & Spice Beer Series seasonal brew: Natsumikan Summer Ale. This special summer beer will be pouring from the Taproom taps beginning Wednesday, June 30.

Baird Natsumikan Summer Ale is an extraordinarily unique beer that was an immense challenge to brew. Wheat and barley combine in equal proportions as the base malt; Japanese candy sugar contributes five percent of the fermentables; and freshly peeled and crushed natsumikans (Japanese summer mikans) from both Shizuoka and Fukuoka are added to the kettle at the end of wort boiling (approximately 33 kg of natsumikans per 225 liters wort). The natsumikans from Shizuoka (the Heda garden of our carpenter friend, Nagakura-san) are quite large, grapefruit-like mikans with a distinct grapefruit-like tart and sour character. The Fukuoka mikans (from the Kita-Kyushu orchard of beer enthusiast and friend, Tago-san), on the other hand, are smaller, sweeter and more orange-like in character. Aprroximately 75% of the natsumikans we used come from Shizuoka and 25% from Fukuoka.

In addition to the citrus character provided by the natsumikans, ample quantities of American citrus-character hops (Amarillo, Cascade, Centennial) are added to the kettle, to the conditioning tanks, and finally, to the kegs themselves as a way to complement and add complexity to the flavors and aromas derived from the natsumikans. Then, consistent with our belief in and commitment to natural carbonation and keg-conditioning, we krausen (i.e. add fresh wort in peak fermentation stage) the Summer Ale with a portion of actively fermenting Amber Ale. This final step kicks off a secondary fermentation within the keg that serves both to carbonate the beer and to augment flavor evolution and maturation.

When Baird Natsumikan Summer Ale is poured from the tap, you will be greeted by a beer with a brilliant, rocky-white head, a tawny orange color made turbid by the acidity of the fruit, and sporting a succulent, fresh citrus-fruit aroma. Upon first sip, a spritzy champagne-like carbonation will make your taste buds stand on end. An explosion of grapefruit-like natsumikan flavor will continue the assault. Finally, an extremely tart, sour-dry finish will leave you puckered and, somehow, exhaustingly invigorated! Bewildered, you will be left with but one option – pucker up for another! Cheers.

In less puckering news, please remember that the next Taproom Live is this Friday, July 2. The musical performance will be by the wonderfully original and creative band CODE. Plan to join us, as always, for great beer, great food and terrific live music.

Event: Taproom Live! CODE
When: Friday, July 2 (9:00 – 11:30 PM)
Fee:  500 Yen Cover Charge
*Reservations not required

Cheers,
Baird Brewing Company & Fishmarket Taproom