Rokko in the spin cycle...
The LAST Simcoe Single Hop Ale...With a beautiful yeast Tornado!
Brewer Chris Poel, Chuwy, Nevitt Regan, Big Al and myself enjoying some Baird and KY Bourbon Barrel Ale!
Mr. Beers 4 Books Gary Bremermann, Chuwy and Michi with a distant Mt. Fuji!
Two Suruga Bay Imperial IPAs basking in the sun!!!
Michi and the place where Baird Beer is born....just beautiful!!!
One of Numazu's many mangy, one leg longer than the other cats! 
Dear Taproom Friend & Baird Beer Enthusiast:
After several months of conditioning, the 2009 version of Yabai-Yabai Strong Scotch Ale is at last ready for release. The draught version will be pouring from our Taproom taps as well as the taps of other Baird Beer retailing pubs and restaurants beginning Thursday, November 19. 633 ml bottles will be available for purchase beginning the same day at fine craft beer retailing liquor stores throughout Japan.
Yabai-Yabai Strong Scotch Ale (ABV 7.7%): 
Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One hearty pint is enough to take the bite out of the late autumn chill. Two pints will leave you toasty, and blissfully, warm. Three pints and…. YABAI!
Beers for Books Charity Event @ Numazu Fishmarket Taproom (Sunday, November 22):
The Numazu Fishmarket Taproom is joining hands with the Beers for Books organization (www.beersforbooks.org) to raise money for the Room to Read charity which purchases books for poverty-stricken kids in third world countries. All day long on Sunday, November 22, the Fishmarket Taproom will donate 100 yen per Baird Beer pint sold (and 10% of revenue generated from other drink sales) to the Room to Read charity. In conjunction, the Baird Brewery will be conducting charity-supporting brewery tours for interested attendees at 1:00, 3:00 and 5:00 pm. A charity beer quiz and guess the # of hops in the Jar contest also will be held and prizes awarded. We even are trying to organize a catch the biggest fish competition hopefully to be held in the fish market inner harbor across from the Taproom. This is a terrific cause and the event promises to be as enjoyable as it is constructive. Please plan on joining us.
Cheers!
Bryan Baird
Ahhh…Why did I get into brewing???? I think it all started back when I found that beer was my beverage of choice. I was the youngster at the family parties that would order some odd beer off the menu because I wanted to try something new and hoped that it would have flavor. I would get that odd look from all the relatives at the table because I wasn’t ordering the same national beer that the rest ordered. I loved going to Montreal and drinking the Canadian beers back in the 80’s The beers had flavor, something that was hard to find with the few American offerings available at the time. I enjoyed tasting different flavors in beer, some had distinct malt flavors some had more hops or bitterness to them, end result was flavor.
Flavor was my driving force to enter into home brewing. My wife ordered me a copy of Charlie Papazian’s “Joy of Home Brewing” and I was off to the races. I was brewing one level of beer, while reading and studying the next level. Soon I was cultivating yeast from test tubes and propagating them up to pitching level and holding/ brewing with that culture for 3-4 months at a time. I brewed every weekend usually 2-3 batches, sometime 4. I was all grain brewing in a few short months, and writing my own recipes. Why did I stay in brewing? My very first homebrew was a failure, I put the carboy in a room for the hot water tank, thinking it would stay warm, well it did not. It got so cold that night in Northern Vermont that the yeast” went to sleep” and did not finish fermenting. My Grand Father Nadeau who used to brew at home during prohibition and the great depression tried that first beer of mine, “very malty” he said. That was kind of him not to say anything more. I kept at brewing, I loved it, a little science, a little cooking, room to create pieces of equipment as needed, fire for cooking, it has it all! Best of all, you have a great beer at the end of your efforts, what more could you want? My first recipe that I created was another disaster, I way, way over hopped it, and I couldn’t drink it for a year till the hops calmed down a bit. I wonder how that recipe would do in today’s EXTREME beers? Maybe a good hit, I think I’ll dig that one up and give it a try.
Today I brew based on inspiration, when I have a beer in my mind that I would like to create, I can taste it in my mind and then I go about writing the recipe for it. I’ll order hops and grains that are new to me, smell and chew them, experience what they will bring to the beer and then write the beer on paper, transform it to mathematical numbers and then brew. My favorite part of my week at the brewery is still the fermentation of the beer. I just have to visualize the “living” beer as it moves around in the 50 barrel tanks of stainless steel, unlike a glass carboy when all that life is right there before your eyes. Amazing!
5. Where are your beers available in the US?
