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Falling in Love Again: Wabi-Sabi Japan Pale Ale


This month we’re going to take a look at a beer that was inspired by the bountiful natural gifts from the Izu peninsula; Wabi-Sabi Japan Pale Ale.
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Falling in Love Again: Teikoku IPA


Teikoku IPA was one of the original 4 beers available when Baird Brewing first began. In January of 2001, we began serving 4 beers on hand pump at the Numazu Fishmarket Taproom; Fisherman’s Wheat Ale (to later become Rising Sun Pale Ale), Bay Steam (which would become Red Rose Amber Ale), Kurofune Porter, and Teikoku IPA.
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Falling in Love Again: Shimaguni Stout


In celebration of St. Patrick’s Day, this month’s “Falling in Love Again” Baird Beer is our dry stout, called Shimaguni. The label artwork for this beer depicts two island nations, Shimaguni, joined by a Japanese bridge symbolizing the bonds of mutual friendship — and mutual love of beer! — shared by Ireland and Japan.

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Falling in Love Again: Red Rose Amber Ale


We currently have a bold lineup of 12 year-round beers here at Baird Beer, but when we first started brewing it was only 5. One of the beers from that lineup was the “Bay Steam,” a lager beer. Hearing this name, Baird Beer fans from the early years will surely find themselves saying “Rock on, I remember that one!”
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Falling in Love Again: Single Take Session Ale


Starting in 2017, we are running a “Falling in Love Again” series where each month we will feature one beer from our year-round lineup to re-introduce each beer with some new background info that you might not know. Our Taprooms will also feature special promotions connected with the monthly beer. We’ll be starting off 2017 with the Single Take Session Ale!
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The Hakuba Taproom


This Taproom is unique in that it is part of the Panorama Hotel, a ski resort located next to Happo-One (oh-nay). The Hakuba Taproom is also the first Taproom not fully owned and operated by Baird Brewing. It will feature a robust lineup of year-round and seasonal Baird Beers as well as a menu based around yakitori, like the Harajuku Taproom.
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Baird Lab Report #1: Yeast 101


Hello from the Baird Beer laboratory! Lab technician Taiki here (26, single). I’m the young guy that looks after the yeast here as well as perform a variety of other chores. Chris usually writes this column, but because he is too old to type now (or something like that), I’ll be taking pen in hand this issue.
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A Lesson in Texan BBQ



Hi everyone, my name is Takahashi and I’m the manager and pitmaster at the Bashamichi Taproom. I recently had the opportunity to fulfill my dream of going to Lockhart, TX, aka the BBQ capital of the USA. Here I’d like to tell you about a few of the “joints” that I had the pleasure of visiting.
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Dear Baird Beer Enthusiast:


Baird Brewing opened in Numazu in 2000 as a small brewery-pub called the Fishmarket Taproom. We have two passionate interests: beer and pubs. These interests go together hand-in-glove. Over the years we have grown our pub operations in conjunction with our brewery capacity. In 2008 we opened our second Taproom, in the Tokyo neighborhood of Nakameguro. In 2009 we opened in Harajuku. In 2011 we entered Yokohama opening our Bashamichi Taproom. In the process, we have pioneered the concept in Japan of craft brewery owned and operated restaurant-pubs.


The building of our beautiful country-brewery in Shuzenji (which houses our Brewery Gardens Taproom tasting room), opened in 2014, sucked the oxygen out of pub-expansion plans for a while. We are happy to say we are breathing normally again and with a big suck of air we are moving to open our fifth restaurant-pub in Japan. The location is the Takadanobaba neighborhood near Shinjuku in Tokyo. Nagakura-san, our carpenter-partner-friend, began renovation work on March 7. We aim to open on May 1.


The carpenter breaking ground in Takadanobaba.


The Takadanobaba Taproom will be a Japanese-themed craft beer izakaya-pub similar to our Harajuku Taproom. In Harajuku, though, the food menu is centered on kushi-yaki (grilled meat and vegetable skewers); in Takadanobaba it will be built around kushi-age (fried meat and vegetable skewers). The ambience will be our contemporary take on a traditional Japanese kominka (old-style private house). We simply love the combination of modern craft beer paired with traditional Japanese pub cuisine and casual dining culture.


Just as we only brew beer that we want to drink regularly, we only build pubs that we ourselves want to frequent often. We are so excited to welcome you to the Baird Takadanobaba Taproom beginning in May.




Bryan & Sayuri Baird

Yasushi Sato, Towers Craft Beer Bar

“Without a doubt, the Rising Sun Pale Ale. It’s a beer that can be enjoyed as the first or last beer, or any beer in between. It’s an all-around player with great balance. Because of this, it’s a standard beer here at Towers.”

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