Dear Taproom Friend & Baird Beer Enthusiast:

Our experiments with yeast strain and fermentation regimen continue.  Now up:  Angry Belgian Brown Ale.

New Baird Beer Seasonal Releases:

*Angry Belgian Brown Ale (ABV 6.5%):

Our Angry Boy has gone Belgian, fermented at high temperature (around 25 C) with our house Belgian yeast strain (rather than our normal house Scottish ale strain).  The flavor comparison is interesting:  subtle yet definite. 

Angry Belgian Brown Ale begins pouring from our Taproom taps today (Thursday, January 26).  It is draught-only and will be available also at other Baird Beer retailing pubs and restaurants throughout Japan. 

Cheers!

Bryan Baird