Excellence in any field, it seems to me, depends in no small measure on an understanding and appreciation of what has come before. The history of beer as it has manifested and evolved in the numerous cultures where brewing has taken root is a major and constant source of ideas and inspiration for the brewers at Baird Beer. That history is directly responsible for the two new seasonal brews that we are unveiling today (Saturday, August 25).

1) Export Lager (ABV 5.0%): Brewing in the German city of Dortmund has been documented as early as 1266. Dortmund has long been one of the world's biggest beer producing cities, and its breweries have supplied beer to towns and cities throughout the region of Westphalia from medieval times; hence the origin of the name "Export" associated with the Dortmund-style. Dortmunder Export lagers are golden brews fuller in color and body than the more widely known Pilsner lagers. Beer historian Michael Jackson describes Dortmunder lager as "less fragrant than a true Pilsner, but still dry; firmer in its maltiness than a Munich lager; slightly stronger than either."

Baird Export Lager takes its inspiration from the Dortmunder style. Its rich color is reminiscent of a golden field of barley; the clarity (despite no filtration) stems from 4 long months of post-packaging cold maturation. Baird Export Lager provides a huge depth of flavor for an otherwise smooth, crisp and clean beer. The brew, we believe, highlights the true flavor and quality of our local Numazu water better than any style we have brewed to date.

2) Hop Head IPA (ABV 6.8%): Once upon a time not long ago the American landscape was a barren desert in terms of beer character and variety. Ever since the era of Prohibition in the early 20th century, vapid, fizzy, urine-colored lagers exercised a hegemony in the market that, frankly stated, made the U.S. the laughing stock of the beer world. It wasn't until the late 1970s and early 1980s that Americans began again, ever so slowly and in small but important numbers, to re-awaken to the rich history of flavor and variety belonging to beer. In the span of thirty years or so, the American market for craft beer has become the most exciting and innovative one in the world. Initially led by west coast brewers, American craft beers became noted for their extremely prominent hop character defined by the use of domestic varieties of pungently citrusy, fruity and spicy hops. The term "Hop Head" has come to denote a breed of hard-core American beer enthusiast whose thirst for ever more hoppy beers is insatiable.

Baird Hop Head IPA is brewed in the relatively nascent style of American
IPAs. Compared to the more classic style of English IPAs, the American-style is higher in gravity and alcohol and packs more hop character through greater IBUs, more aroma- and dry-hopping, and the use of aggressively fruity American hop varieties. A taste comparison between our year-round Teikoku IPA and Hop Head IPA should be very instructive for those who wish to understand better the delineation of styles.

Hop Head IPA steps on the scales at 16.5 Plato, 6.8% ABV and 60 IBUs.
Attention to its hazy orange-amber hue and fluffy white head quickly turns to the powerful, pungently hoppy aroma wafting above the glass. This aroma translates in the mouth to a resiny, sticky, spicy and in-your-face-citrus flavor (courtesy of loads of American Simcoe, Centennial and Glacier hops). It's as if the sticky resins of the hop lupulin gland were transported in tact to the deep crevices of your tastebuds. Additions of wheated malt (10%) and Japanese rock sugar (5%) provide a light and tangy platform upon which the hops run almost wildly at out control. The Maris Otter malt base, however, is the supervising adult that makes sure a measure of order is kept among the hop bedlam. Love it or hate it, this is the big, brash, swaggering style of American craft beer!

Both brews are draught-only so make plans to visit your local Baird Beer-serving pub today before limited supplies become sold-out supplies.

Cheers!

Bryan Baird