March 17 is the Irish holiday St. Patrick’s Day.  We take this occasion every year as an excuse to celebrate a beer style  long associated with Ireland:  Stout.  Stout, of course, is a wonderful pitch-black ale that enjoys many stylistic manifestations.   We serve up seven different interpretations of Stout during our week-long celebration which we call Lucky 7 Stout Week.

Lucky 7 Stout Week @ Numazu Fishmarket Taproom (Wed. March 17 – Mon. March 22):

This year’s Stout selection is as follows:

1. Shimaguni Stout
2. Mama’s Milk Stout (served on hand-pump)
3. Midnight Oil Export Stout 2010
4. Great American Stout
5. Citrus Wheat Stout
6. Morning Coffee Stout 2008
7. Morning Coffee Stout 2010

In addition to these Stout selections, we also will be honoring the Irish with the 2010 Real Ale debut of Luck of the Irish Red Ale.  Special Lucky 7 Stout Cards, which include punches for all seven seasonal Stouts will be available for purchase and use during the week (Pint cards @ 5,000 yen; Half-pint cards @3,500 yen).  Enthusiasts who purchase and complete a card during the week will be entered into an end-of-the-week raffle in which seven Baird Beer prizes will be awarded.  The lucky 7 prizes to be awarded are:

1. Fishmarket Taproom Nonbei Pint Drink Card
2. Fishmarket Taproom Nonbei Half-pint Card
3. Shimaguni Stout (360 ml) 6-Pack
4. Midnight Oil Export Stout (633 ml) 4-Pack
5. Shimaguni Stout T-Shirt
6. Set of two Baird Beer logo glasses (pint & half-pint)
7. Set of two posters (Shimaguni Stout & Baird Beer logo)

Great Irish- and Stout-inspired cuisine, of course, will be served up by the Fishmarket Taproom kitchen during the week.  A special Lucky 7 Stout Week food menu will include the following:

1. Irish Beef Stew
2. Roast Beef
3. Potato Gratin
4. Traditional Fish & Chips
5. Fisherman’s Seafood Pasta
6. English Cheese Plate
7. Stout Cake & Chocolate Platter

Warm Irish-style camaraderie and revelry will also be in abundance all week long.  Please note that the final day, Monday, March 22, is a Japan national holiday and thus the Fishmarket Taproom will be opening its doors at noon.  For all you Tokyo denizens who have not made the Numazu pilgrimage recently, this represents a great chance!  We look forward to seeing and drinking/eating with all of you.

Cheers,

Bryan Baird

The Baird Beer brewers have been busy bees over the past several months crafting a diverse range of unique seasonal brews.  Wednesday, March 3 will mark the official debut of the following three seasonal beers:

1. Morning Coffee Stout 2010 (ABV 7%):  Each year we combine our passion for stout beer with our love of coffee in the brewing of Morning Coffee Stout.  This 2010 version is an export-style stout infused with freshly ground fair-trade espresso beans from Arabika Coffee.  This year we added the coarsely ground espresso beans directly to the stout in the conditioning tank in what amounted to a cold beer toddy extraction method.  The result is a perfect flavor marriage between stout beer and java beans.
2. Wabi-Sabi Ale (ABV 5.5%):  Shizuoka is the green tea capital of Japan.  Drinking fine Shizuoka tea is to experience the Japanese wabi-sabi cultural aesthetic in microcosm.  We feel the same is true of imbibing Baird Beer.  So it struck us:  why not skillfully combine the two?  This we have done in a richly malty brown ale in which hop character is almost wholly absent (only 15 BUs of hops were added in a single kettle addition).  We use the Shizuoka tea (infused into the beer in the conditioning tank) to supplement and make complete the bitter, herbal and aromatic character generally supplied by hops.  The result is a wonderfully unique beer best characterized by the following descriptors:  refinement, elegance, sobriety, dignity.   
3. Obatarian Strong English Ale (ABV 8%):  Strong English Ales generally are noted for richness of malt character, alcohol strength which imparts warmth, and a pleasant estery profile.  They normally are released only after sufficient aging and maturation.  Thus, they tend to be extremely self-assured beers; ones that care little for the opinions or sensitivities of others.  In other words, they are the beer version of that old biddy obatarian you sometimes encounter in the supermarket checkout line here in Japan.   We promise, though, that your encounter with Obatarian Strong English Ale will prove more satisfying than your experience with the human version at the supermarket.  

Morning Coffee Stout 2010 will be available on draught and in bottles (633 ml) and sold throughout Japan through the fine family of Baird Beer retailing establishments (as well as direct from the brewery via our online E-Shop).  Wabi-Sabi Ale is a small batch beer that will be available on hand-pump as real ale exclusively at our Taproom pubs.  Obatarian Strong English Ale, another small batch brew, is draught only and also will be poured exclusively from the taps of our own Taproom pubs.

Finally, please mark you calendar for the upcoming Lucky Seven Stout Week which kicks off on St. Patrick’s Day (Wednesday, March 17) at our Numazu Fishmarket Taproom and runs through the national holiday on Monday, March 22.  During the week we will be celebrating the quintessential Irish beer style:  Stout.  We will devote seven taps to different varieties of stout beer, serve a special Stout-inspired food menu and engage in other mischievous fun.  More details will be forthcoming in next week’s bulletin.

Cheers,

Bryan Baird

Winter is a time of hibernation for many species.  The Barley Wine style of beer is not one of these.  Winter is the season that this big bear of the beer world comes out to play.  Baird Ganko Oyaji (”Stubborn Ol’ Man) Barley Wine 2010 is being released from his cellar cave on Saturday, February 13. 

Ganko Oyaji Barley Wine 2010 (ABV 10%):

Brewed in July 2009 and packaged upon krausening in August, Ganko Oyaji 2010 sports a grist bill consisting of floor-malted Maris Otter, Munich and Crystal malts and 10%  Japanese red (akato) sugar.  The starting gravity is high (25.3 Plato),  the apparent attenuation is good and thus the alcohol content is potent.  65 BUs of all American hops, and dry-hopping with a combination of Columbus, Centennial and Amarillo, beautifully balance  the malt richness.  Ganko Oyaji is an ideal after-dinner or before bed restorative.  It promises to condition nicely in the bottle and keg for months and years to come.

Ganko Oyaji Barley Wine 2010 will be available on draught at all of our Taproom pubs and other  Baird Beer retailing restaurants beginning Saturday, February 13.  Bottles (633 ml) can be purchased direct from our brewery E-Shop and  through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day. 

Vertical tastings for three successive years of Ganko Oyaji (2008 – 2010) are possible at two of our Taprooms:  Nakameguro and Numazu Fishmarket.  Finally, don’t forget the Big Beer Winter Week celebration now underway at our Nakameguro Taproom.  An extraordinary selection of both American and Baird strong ales are being poured and celebrated for an entire week.  The special cuisine is terrific too.  The event runs through Friday, February 19.

Cheers,

Bryan Baird

Today marks the 9th annual release of the first fruited ale ever brewed by Baird Beer: The Carpenter’s Mikan Ale.

The Carpenter’s Mikan Ale 2010 (ABV 6.6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san.  The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice.  Both peel shavings and juice are added to the brew at different stages of production.  The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

In addition to mikans, the 2010 Carpenter’s Mikan Ale incorporates a grain bill including Maris Otter pale ale malt, wheat malt, unmalted wheat, carapils malt and Japanese sudakito sugar.  The hopping schedule features cirtrusy Centennial, Cascade and NZ Cascade varieties including dry-hop additions.  The combination of mikans and citrus hops provide an exquisitely complex yet balanced fruit character.  This year, for the first time, we fermented with our American ale yeast which makes the overall character somewhat crisper and more sprite. 

The Carpenter’s Mikan Ale is available both on draught and in bottles (633 ml) at fine Baird Beer retailers throughout Japan.  It also can be purchased direct from the brewery (beginning Monday, Feb. 11) via our new online E-shop at www.bairdbeer.com. 

Speaking of fruited ales, I need to mention Second Strike Apple Ale which is being poured exclusively on draught at our Harajuku Taproom.  This brisk and refreshing ale is a collaborative project with the local Harajuku company Alias.  The concept and the fresh Nagano prefecture apples were provided by Alias’ own Tajima-san.  Stop in for a pint while quantities last. 

Nakameguro Taproom 2010 Big Beer Winter Week (Feb. 11 – Feb. 19):

Each winter we use our Taproom as a venue for a week-long celebration of strong and fortifying beers.  We call this celebration Big Beer Winter Week.  During this week, a collection of strong ales and lagers will be served simultaneously and paired with cuisine designed to complement these robust and warming libations.  The Nakameguro Taproom will play host to this year’s Big Beer Winter Week which will kick-off at noon on Thursday, February 11 (Japan national holiday).  We are partnering with American craft beer importer Nagano Trading on this year’s event and thus will be offering a full range of American big beers in addition to Baird Beer.  The Big Beers on tap will include:

(a) American beers from Nagano Trading (Pint 1,100 yen; Half 800 yen):

1. Oak-aged Yeti Imperial Stout (Great Divide)
2. Old Ruffian Barley Wine (Great Divide)
3. Stone 13th Anniversary Ale (Stone)
4. Old Man Winter Ale (Southern Tier)
5. Victory at Sea Imperial Coffee Porter (Ballast Point)
6. Palate Wrecker Double IPA (Greenflash)
7. Imperial Smoked Brown Ale (Coronado)

(b) Baird Big Beers (Pint 1,000 yen; Half 700 yen):

1. Ganko Oyaji Barley Wine 2008
2. Ganko Oyaji Barley Wine 2009
3. Ganko Oyaji Barley Wine 2010
4. West Coast Wheat Wine 2008
5. West Coast Wheat Wine 2009
6. Dark Sky Imperial Stout 2008
7. Imperial Belgian Red Ale
8. Obatarian Strong English Ale

We have a second round of different American Big Beers ready to go as the first round sells out.  Additionally, other strong Baird Beers such as Hatsujozo 2010 Belgian Black Ale, Suruga Bay Imperial IPA and Okini Old Ale will be available. 

We will be selling Nakameguro Taproom Big Beer Winter Week drink cards in both pint and half-pint versions.  These are pre-paid cards with 10 punches in them (5 for American Big Beers and 5 for Baird Big Beers).  The cards are valid for the duration of the event (Feb. 11 through Feb. 19).  The cost of the cards are:  10,000 yen (pint card) and 7,000 yen (half), respectively.  Upon completion of the card, the cardholder will receive a free American style logo pint glass (compliments of Nagano Trading).   Also, we will be awarding free American beer T-shirts to the first ten customers ordering beer on opening day (Thursday, Feb. 11).  We open at noon that day so have your beer game-day faces ready at an early hour!

Finally, you will want to bring your appetites as well.  Ishikawa-san and the kitchen staff are designing a terrific Big Beer-inpsired event food menu designed to complement and enhance this amazing selection of strong ales.   

We look forward to seeing you at Nakameguro.

Cheers!

Bryan Baird

The wait is over;  the Baird Beer online E-Shop is now officially open for business!

The Baird Beer E-Shop is actually two shops:  one English and one Japanese (each can be accessed via the appropriate language section of our website).  The Baird Beer E-Shop sells two things:  (1) Baird Beer (both year-round and seasonal brands) and (2) Baird Beer accessory goods (T-shirts, glassware and posters).  Delivery of beer and accessory goods is available only in Japan.  Payment options available on the E-Shop are:  (1) PayPal (via which you can use a credit card), (2) COD, and (3) bank wire transfer. 

The impetus behind the building of a new Baird Beer E-Shop is the commitment we have to the following:

1. Maintenance and growth of direct sales of Baird Beer from brewery to consumer.
2. Offering an easy and pleasurable shopping experience to the ENTIRE Japan community through a completely bi-lingual format.
3. Providing consumers with purchase convenience through the selection of a diversity of simple and low-cost payment options.

Please give the new Baird Beer E-Shop a look and a try at your earliest convenience.  I am sure that there remain some kinks to be worked out and we greatly appreciate both your input and understanding as we move ahead to create better and simpler access for the beer enthusiast to good craft beer in Japan.

Cheers & Yoroshiku,

Bryan Baird

We are three weeks into 2010 (the beginning of Baird Brewing’s second decade) and this is our first New Year email bulletin.  This Internet silence has not been due to a barren beer cellar.  In fact, we are bursting at the seams with a bevvy of winter seasonal brews awaiting release.  Today, we announce the debut of several of these.

• Dark Sky Imperial Stout (ABV 8.5%):  This foreboding stout is a beer lover’s winter dream come true.  It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy.  This 2010-release version is slightly more British in character than previous versions:  e.g. more British malt, lower IBU and milder hop varieties, less use of Japanese black sugar, and fermentation with a British ale yeast. 

This year, due to my own forgetful blunder, only one double-batch of Dark Sky was brewed and all of it was bottled (633 ml).  None of it, therefore, is available on draught.  It will be available in bottle-conditioned form beginning Thursday, January 21 at all of our Taproom pubs and at other fine Baird Beer retailing establishments in Japan.  Next year, so long as I manage to keep my job, I promise broad draught availability.

• Okini Old Ale (ABV 6.5%):  Old Ales derive their name from the fact that they undergo a long period of ageing in the package before release.  The historical roots of this classic ale style are English.  Old Ales tend to be moderately high in alcohol, medium to full in body, and somewhat sweet and vinous in flavor.   Okini (meaning ‘thank you’ in Kansai dialect) Old Ale is the brainchild of our former brewer, Molly Browning.  She formulated the recipe and brewed the beer on her final day of work back in August, 2008 and she did so in a spirit of thanks to all those who had given her support and friendship during her tenure in Japan with Baird Beer.  Molly, we say ‘thanks’ in return. 

Okini Old Ale is available both in kegs and bottles (633 ml).  It will begin pouring from our Taproom taps on Thursday, January 21 and should be on the shelves and behind the bars of other Baird Beer retailers in Japan on or around the same date. 

In addition to these two general releases, we also will be hooking up the hand pumps this Thursday at our Fishmarket and Nakameguro Taprooms to begin pouring a new small-batch Real Ale:  Wheaty Porter (ABV 5%).  This moderate strength, smooth drinking Porter has the unique attribute of being wheat-based (55%) rather than barely-based.  It is a terrific winter session beer.  Also relatively new to the hand pumps at all three Taprooms is another maiden-brewed Real Ale:  Kiwi Single-Hop Dark Ale (ABV 4.8%).  The single hopping of this fruity, low-gravity dark ale occurs with the New Zealand hop, Hallertau Aroma.  It is another excellent moderate alcohol winter alternative in this season of otherwise very strong beers. 

Finally, please mark your calendar for the dates of the upcoming Nakameguro Taproom Big Beer Winter Week (Thursday, February 11 through Friday, February 19).  This is the week in which we feature a huge lineup of strong ales and lagers and match them with special treats from the kitchen.  This year, we will be working in tandem with the team at Nagano Trading to offer a broad menu of Big Beers imported direct from the United States in addition to a robust lineup of Baird Big Beers.  More event details will be announced shortly.

Cheers,

Bryan Baird

We will be ushering out 2009 and drinking in 2010 with New Year’s Eve Countdown festivities at all three of our Taproom pubs.  Event details follow:

Numazu Fishmarket Taproom Countdown Party (5:00 pm – 1:00 am, Dec. 31):

• All-You-Can-Eat Mexican Buffet @ 1,000 yen per person (5:00 – 10:00 pm)    
• 500 yen Baird Beers throughout the evening
• Midnight Debut of Hatsujozo 2010 Belgian Black Ale (Complimentary glass to all patrons for 2010 inaugural toast)
• Reservations NOT required

Nakameguro Taproom Countdown Party (6:00 pm – 1:00 am, Dec. 31):

• All-You-Can-Eat Buffet @ 1,500 yen per person
• Baird Beer:  700 yen pints and 500 yen half-pints all evening
• Midnight Debut of Hatsujozo 2010 Belgian Black Ale (Complimentary glass to all patrons for 2010 inaugural toast)
• Reservations NOT required

HarajukuTaproom Countdown Evening (5:00 pm – 1:00 am, Dec. 31):

• Food & Beer as normal (Great if you want to just chill at a yakitori pub on New Year’s Eve)
• Special and exclusive tapping of 2-year conditioned high gravity winter Baird Beer
• Midnight Debut of Hatsujozo 2010 Belgian Black Ale (Complimentary glass to all patrons for 2010 inaugural toast)
• Reservations NOT required

Hatsujozo 2010 Belgian Black Ale (ABV 7%):

At Baird Beer we mark the transition to each new year with the release of a special “First-Brewed” commemorative ale in celebration of the fresh possibilities represented by the turning of the calendar.  In years past, Hatsujozo always had been a Double IPA by style.  This year, though, in consideration of the fact that Suruga Bay Imperial IPA is now a brand in our year-round portfolio, we decided it would be more interesting to change things up by brewing a different style of beer each year for the Hatsujozo series. 

Hatsujozo 2010 is what you might consider a Belgian-style Black Ale.  Brewed with a large percentage of Japanese dark sugar (kokuto) and Chocolate Wheat Malt, Hatsujozo 2010 is fermented warm with a Belgian saison yeast.  At packaging, we chose to krausen with Angry Boy Brown Ale, thus adding a different non-Belgian yeast to the party.  Post-package fermentation and maturation has lasted seven months.  The result is a funky, complex, potent yet light-bodied black ale.  We have never tasted anything quite like it!

Hatsujozo 2010 Belgian Black Ale is a small-batch, draught-only beer available exclusively at our own Taproom pubs.  Stop in and join us for a complimentary glass when we toast the New Year at the stroke of midnight this upcoming Thursday.

Taproom O-Shogatsu Business Hours:

• The Numazu Fishmarket Taproom will be closed on Friday, January 1.  It will open for two special New Year sessions at noon on January 2 and 3 (Saturday & Sunday), closing both days at 8:00 pm.  Sayuri and Chris will be preparing a special food menu for those two days.  The Fishmarket Taproom will be closed on Monday and Tuesday (January 4-5) before resuming its normal business hours on Wednesday, January 6.
• The Nakameguro Taproom will be closed January 1 – 3, re-opening for normal business in the New Year on Monday, January 4.  A largely new staff will be running the show at Nakameguro beginning in January and they are excited for your business.  We also have added four new taps at Nakameguro from which we will begin pouring a rotating lineup of world-class American craft beers imported to Japan with passion and professionalism by Andrew Balmuth and his team at Nagano Trading.  Stop in on the 4th and see what’s pouring!
• The Harajuku Taproom will be open from noon until Takeshita Dori is empty and lonely from Friday, January 1 through Sunday, January 3.   A special O-sechi ryori plate will be served along with Baird Beer for these three inaugural business days.  If you are planning a trip to nearby Meiji Jingu or Togo Jinja, stop on in and give warm New Year greetings to Naruoka-san, the indefatigable Harajuku Taproom chef and manager.

Happy Holidays!

Bryan Baird

The year-end holiday season is upon us.  While 2009 has proved a difficult year economically in Japan and around the world, the blessings of life remain numerous and they deserve recognition and celebration.  At Baird Brewing, we eulogize these blessings in liquid form each December with the release of Jubilation Ale.

Jubilation Ale (ABV 7%):

This malty rich, festively red-hued ale derives its special character from the addition of two wonderful local ingredients:  (1) fully ripened figs candied in Japanese red sugar and (2) cinnamon twigs culled from a Japanese Nikki tree.  The full bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul. 

Jubilation Ale is available on draught at our Taproom pubs and other specialty beer retailing bars and restaurants in Japan beginning Thursday, December 17.   The bottle-conditioned version (633 ml) also is available for purchase from Baird Beer retailing liquor shops in Japan beginning the same day. 

If joyous celebration this holiday season is simply beyond your capacity, we fully understand.  There is a Grinch in all of us and it needs recognition too.  For the Grinch inside of you, we proudly release Bakayaro! Ale.

Bakayaro! Ale (ABV 8%):

This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong.  High in malt gravity (1.080), bitter in  hoppiness (90 IBU), aggressive in aroma (double dry-hopping with Centennial), Bakayaro! Ale just doesn’t give a rat’s ass.  We invite you to come in, have a pint and let those around know exactly how you feel.

Bakayaro! Ale is draught only.  It will be pouring from the taps of pubs and restaurants everywhere beginning Friday, December 18.  Lead Brewer Chris Poel, Bakayaro! Ale’s father, will be kicking off the mean season in person at the Harajuku Taproom on Friday evening.  Please show up and tell him to piss off!

Finally, I would like to publicly announce that the long tenure at Baird Brewing of our current Nakameguro Taproom manager, Yokota-chan, is coming to an end this month.  Yoko-chan is the first individual that Sayuri and I hired to join us in full-time work at our company.  He started at the Fishmarket Taproom back in 2004 and in his almost six years with us has brought great dedication, honesty and professionalism to the task.  He will be sorely missed.  He is moving on to start his own restaurant business and Shizuoka and we wish him the very best. 

Sayuri and I will be at the Nakameguro Taproom this Friday evening participating in a send-off party for our departing manager.  Please plan on stopping in and saluting Yoko-chan for his many year’s of dedicated service. 

Holiday Cheers!

Bryan Baird

Artisan brewing is a matter of the heart and the heart, generally, is tied to place.  The place tied to the heart of Baird Beer is Numazu city in Shizuoka prefecture.  Sayuri and I moved to Numazu in 1997, started a family here and then launched the Baird Brewing Company in the fish market area of Numazu in 2000.  Numazu very much reminds me of America’s heartland, the Midwest, the place I grew up.  The people of Numazu tend to be  simple, honest and industrious; they also share an easy-going attitude and big-hearted spirit.   Located at the base of Mount Fuji and on the shore of the Suruga Bay, Numazu is almost idyllic in its natural beauty.   

We long have wanted to dedicate a beer to this place of heart of ours and at last we have done so.  Numazu Lager is debuting on Tuesday, December 15 as the ninth member of the Baird Beer year-round lineup, and the team’s first lager representative. 

Numazu Lager (ABV 5.2%):

One of the strengths of brewing in Numazu is the area’s wonderful natural water supply.  It is soft, clean and round, lending a lovely, albeit subtle, character to beer.  This character is an important attribute of the amber-tinged golden Numazu Lager.  Supremely refreshing, Numazu Lager combines malt roundness and lager-style smoothness with a snappy and brisk hop essence.  And unlike industrial lagers, Numazu Lager is minimally processed (unfiltered and naturally carbonated in package) and thus enjoys great depth of flavor.   

This maiden batch of Numazu Lager has been bottled in seasonal-style 633 ml bottles.  It will be available in our normal 360 ml bottles beginning with batch #2.  You will be able to enjoy it on draught at all of our Taproom pubs as well as at other Baird Beer retailing pubs and restaurants in Japan.  

The artwork for Numazu Lager has been done, as always, by our talented designer and friend, Ms. Eiko Nishida.  The label depicts a view of the Numazu fish market area with our Fishmarket Taproom in the upper left background.  You can check out the new label on our website:  http://bairdbeer.com/en/bairdbeer/year-round-beers.

Cheers!

Bryan Baird 

The season for potent and warming beers designed for leisurely sipping is once again upon us.  Baird Beer is kicking it off with the release of our 2009 version of West Coast Wheat Wine.

*West Coast Wheat Wine 2009 (ABV 9%):

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s.  It has as its progenitor the English Barely Wine style.  A Wheat Wine, generally, is characterized by a massively rich and hearty complexity that is lightened and made a touch sprite through a predominantly wheat rather than barley malt base.  It is a style representative of the irreverent creativity and unrelenting passion that are the hallmarks of craft brewing on the West Coast of the United States.  Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2009 version of West Coast Wheat Wine is a touch darker than previous due to additions of caramel wheat malt.  A lusciously lip-smacking maltiness is complemented beautifully by a fruity West Coast American hop character.   Three yeasts (Scottish, English and American) combine in three stages of fermentation to produce a piquancy in the depth of flavor that is most interesting and uncommon.  Perhaps still a touch young, West Coast Wheat Wine 2009 promises to condition in the cellar quite well over time.

We now are pouring West Coast Wheat Wine from the taps of each or our Taproom pubs.  It will be available on draught and in bottle-conditioned form (633 ml) from other Baird Beer retailers in Japan as early as Tuesday, December 8.

Another early winter seasonal treat that we have begun to pull in Real Ale form through the English hand-pumps at our three Taproom pubs is Inaka Smoked Porter.

*Inaka Smoked Porter (ABV 5.5%):

This soft and chewy robust porter is imbued with a magnificently balanced smoke character through additions of Bamberg smoked malt.   U.S. Golding hops contribute a delicately earthy character.  Fermentation with our Scottish Ale yeast accentuates the malty richness.  This brainchild of our Lead Brewer, Chris Poel, is being poured exclusively at our Taproom pubs.  Stop in for a pint or two while quantities last.

Cheers!

Bryan Baird