Dear Taproom Friend & Baird Beer Enthusiast:
The older one gets, the faster time seems to fly by. Well, a full decade has logged itself into the history annals since the incorporation of Baird Brewing Company (March, 2000). Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business in July 2000, serving Hoegaarden White and Guinness on tap and selling an array of American and Belgian craft beers. The brewing license for Baird Beer was granted finally in December, 2000, paving the way for the debut of Fisherman’s Wheat Ale, Kurofune Porter and Teikoku IPA in January, 2001.
We plan to celebrate ten years in business this year with the release of a series of commemorative Baird Beers. The first in this series is being released in conjunction with this weekends’ 2-year anniversary celebration of the opening of our Nakameguro Taproom. We call this special brew NT-2 Extra Imperial IPA.
NT-2 Extra Imperial IPA (ABV 8%):
Hoppy IPAs have always shared a warm spot in my brewing heart. This extra strong IPA finds its signature character in the hop flavor and aroma of two European varieties that I possess a strong sentimental attachment to: East Kent Golding and Styrian Golding. It was around these two hop varieties that I designed our original flagship IPA: Teikoku IPA. These varieties were unavailable to us for several years but they are back and look for their reappearance in upcoming batches of Teikoku IPA.
NT-2 Extra IPA carries 101 hop bittering units contributed largely by the trio of clean, high-alpha American varieties Warrior, Magnum and Galena. Flavor- and aroma-hopping are exclusively with a combination of East Kent Golding and Styrian Golding. We then triple dry-hop the beer, again with East Kent Golding and Styrian Golding, one week each in three different conditioning tanks. Finally, we krausened at packaging to produce a secondary fermentation, maturation and natural carbonation in keg.
NT-2 Extra IPA is available only on draught and only at the Nakameguro Taproom (although a couple brewer’s share kegs might be available at the Fishmarket Taproom also). Its release on Saturday, May 8 kicks off the 2-day Nakameguro Taproom 2-year anniversary celebration. Please join Sayuri and me there for a pint or two.
Hops, however glorious, are not the only arrow in our brewing quiver. We love to incorporate fresh, natural, local ingredients that can accentuate a beer’s base character and make it even more interesting and compelling. Thanks to our good friends at the pub Lavian Lee down in Shizuoka, we accessed some very good, locally grown ginger (shoga) that we immediately dedicated to the brewhouse. The result is a special Shoga Ale that also will debut on Saturday at the Nakameguro Taproom celebration and will be available only there and at Lavian Lee.
Shoga Ale (ABV 4.8%):
The idea behind this unique beer is simple: flavor and refreshment. Mild in gravity and alcohol strength, Shoga Ale is built on a very simple grist bill: 2 types of base malt and Japanese dark sugar (kokuto). The hopping is restrained at 20 bittering units, but clean and brisk. Center stage is given over to our friend Shoga, whose piquant, peppery, playful performance proves winning! This is an ale not to be missed but in very short supply.
Nakameguro Taproom 2-Year Anniversary Celebration:
For two days (Saturday-Sunday, May 8-9) we will be celebrating the 2-year birthday of our Nakameguro Taproom. During the celebration, all Baird Beer will be served at special (read cheap) Numazu prices. Discounts on our guest American beers also will be applicable. Additionally, the NT kitchen has come up with a wonderful beer-inspired buffet that is available for 1,500 yen per person (all-you-can-eat).
It is thanks to your patronage that the Nakameguro Taproom continues to increasingly flourish. Please plan to stop in and receive a personal thanks from Sayuri and me and the entire Nakameguro Taproom staff.
Cheers!
Bryan Baird
