In the world of the craft brewer, "fruit beers" are looked upon with
skepticism bordering on derision. "Gimmicky" and "beers designed to appeal to people who don't like beer," would be common opinions exchanged among brewers. And this sort of opinion, frankly, would be appropriate when applied to the vast majority of "fruit beers." The real problem with most fruit beers stems from the following: (a) fruit extracts are used rather than fresh, whole fruit, (b) extracts generally are added post-fermentation only and fruit flavor is not woven into the matrix of the wort during brew day nor is it subject to primary fermentation by yeast, (c) due attention is not provided to the flavor quality of the underlying beer itself (without the fruit), and (d) many breweries actually do aim for gimmick appeal with their fruit beers.

Well, the brewers at Baird Beer love using fruit as a key flavor ingredient
in beer and we incorporate fruit into our wort production with an honesty
and passion we believe to be rivaled by few. The following principles
underlie all fruit beer brewing at Baird Beer: (1) we start with only fresh,
whole fruit that is unprocessed and unsweetened, (2) we always incorporate fruit as an ingredient during the wort production stage so that the fruit flavor is woven into the overall flavor fabric of the wort, (3) we thus subject the sugars derived from the fruit during wort production to the primary fermentation process, (4) we design our fruit additions to add depth, breadth and subtlety of flavor to an otherwise outstanding beer, not to overwhelm the beer, and (5) we disdain all forms of gimmickry!

With this as prelude, we are pleased to announce the second annual release of a wonderful fruit beer made with freshly picked (thanks to all the volunteers who helped with the picking!) Shizuoka strawberries -- Strawberry Field Milk Stout.

Strawberry Field Milk Stout (ABV 4.7%) is an unique flavor combination of roasted barley- and wheat-malts, lactose (milk sugar), English Kent Golding and Fuggle hops and, of course, fresh Shizuoka strawberries (1 kg per 20 liters wort). The tart flavor and piquant aroma of the strawberries harmonizes ever so delicately with the roasty and sweet character of the malt and they complement with a deft touch the earthy and almost strawberry-like fruity component of the English hops. The milk sugar serves to add body, texture and depth. All of this is in a beer of rather modest gravity and mild alcohol content. Much thanks for this beer is owed to our friends at Serizawa Saketen whose family connections enabled us a glorious morning of strawberry picking!

Strawberry Field Milk Stout in now being poured from the taps of our
Fishmarket Taproom. It also will be available on draught and in bottles at select Baird Beer retailers throughout Japan.

Repeat Notice: Please mark your calendars for the three-day weekend of July 14-16. We will be celebrating the Fishmarket Taproom's 7th year anniversary during this time and we will be hosting special beer, food and musical events on each day. The highlight of the weekend will be our Fruit & Beer Festival on Monday, July 16. A detailed announcement regarding the itinerary for each day will be released on Wednesday, July 4.

Cheers!

Bryan Baird