Howdy, Chris here.
Cleaning kegs: favorite job? Not really. Necessary job? Hell yes! After all, the beer is done, finished, ready to be drunk — well, not really since all Baird Beers go though a secondary fermentation in the kegs/bottles — and now you have to package it in something. In our case, that means either [...]

I would like to share the 3rd in a series of four short articles on craft brewing that I wrote for the sake industry monthly periodical Sake Bunka. A Japanese version of the article below appeared in the December issue.  I hope you find it interesting and thought-provoking.   Cheers,  Bryan
The Importance of Brewing Philosophy
As [...]

Howdy, Chris here.
After several months of building tension and one week of incredible superhuman effort by a whole boatload of people, the Bashamichi Taproom in Yokohama (pretty much equally near to Sakuragicho, Kannai and Bashamichi stations) held a very successful pre-opening party on January 14th, followed by a freakin’ out of this world opening day on [...]