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Hot August at Baird Brewery

Howdy, Chris here.

Before you read today’s post, copy and paste this link and watch the video:

http://www.youtube.com/watch?v=2Z2z2k4LoYQ&NR=1

Now you know what it’s been like in the Zu. Japan has been experiencing a hot and dry (in terms of no rain, not humidity) summer. I just read that Tokyo hasn’t had any rain in August, with temperatures continuously above 25C/77F, including at night, the whole month. While we have managed to get whipped by the tail of a typhoon, which brought heavy rain for a day or two, Numazu has been pretty much the same.

Inside the brewery we’ve been slaving away in 35C/95F temperatures to bring you nice cool refreshing beer — everyone except Brewmaster Bryan, that is. He took his family to the States for three weeks for a well-deserved vacation and thus missed the bulk of the hotness. But it continues. Just in case you didn’t bother to watch the video linked above, here’s what it feels like:

Melting in the Zu

Melting in the Zu

Starting now, we’re gearing up for a long run of brewing and packaging and boxing and palletizing to fill a rather large order from the Shelton Brothers, our US importer. So the hot sweaty days will continue. If I think of it while I’m working next week, I’ll try to snap some pictures of the Sweat Crew in action, but don’t count on it — my camera will probably melt!

But never fear — our Japan-based fans will have an ever-changing selection of seasonal, one-off and innovative beers to cool off with, including (in no particular order): HopBurst Brown Porter (handpump), American-style Red Ale (handpump), Northern English Brown (handpump), Chotto Baka (the baby child of BakaYaro!), Strong Scotch Ale (handpump), English-style Pale Ale, and a few more from our bulging storage fridges. Of course, our regular lineup of nine ales and lagers will be available all the time. And what may become our tenth regular some day, a Belgian Session Ale, will be released shortly. Exciting times continue at Baird Brewing.

And now I have to go towel off before sitting down to write more posts.

Cheers,

Chris

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