Dear Taproom Friend & Baird Beer Enthusiast:

In agrarian society of pre-industrial times, the brewing of beer was an agricultural activity tied to the seasonality of the harvest and to the climate. Beer generally was brewed in the cooler months of late autumn
through early spring when farm labor demands were low and when low temperatures would help to inhibit infection in newly brewed wort. While these agrarian and climatic considerations no longer dictate the time of brewing, the rhythm of seasonal change still plays an important role for the artisan brewer in inspiring the creative juices necessary for the formulation of a wide selection of varietal beers. The migration from winter to spring this year has provided the impulse for the brewers at Baird Beer to create two new seasonal brews: Snow Melt hocolate Wheat Stout and Spring Thaw Dark Wheat Ale.

(1) Snow Melt Chocolate Wheat Stout (ABV 7.1%):

Two ingredient choices make this an unusual stout: (1) malted wheat as the primary base malt (rather than malted barley) and (2) chocolate malt as the primary roasted color grain (rather than black patent or roast barley). The flavor result is interesting. The initial impression in the mouth is rich and luxuriant. This robustness, though, quickly gives way to a bone-dry dark bitter chocolate character. In effect, the wheat provides roundness and body but readily bows off the flavor stage in favor of the roasted chocolate malt. A strong, unsweetened espresso-like flavor lingers in the aftertaste accentuated by a warming alcohol dryness.

(2) Spring Thaw Dark Wheat Ale (ABV 4.4%):

While most wheat-based ales are light in color and quenching in flavor, this early spring version is hued in tones of emerald-brown and is more richly expressive in flavor than its lighter colored cousin. In the glass, a tightly latticed cap of wheat protein enriched white foam does the introductions. The wholesome, biscuity aromatics of malted wheat are joined harmoniously with floral and spicy hop notes. A first swallow reveals an extremely refreshing quality that manages somehow to also be pleasantly satiating. This really is a hybrid beer that is a unique cross between a Wheat Ale, an Amber ale and a Dark Mild.

Both beers are now being poured from the taps of the Fishmarket Taproom. Limited quantities of both will be available on draught at select Baird Beer retailers. Additionally, a small quantity of the Spring Thaw Dark Wheat Ale has been bottled and will be available direct from the brewery or through Baird Beer retailers in Japan.

On a final note, please mark your calendars for a special upcoming beer event at the Fishmarket Taproom. Beginning on St. Patrick's Day (Saturday, March 17) and running through Friday, March 23 will be Lucky Seven Stout Week . During this week The Taproom will be pouring simultaneously seven different styles of Ireland's most famous elixir -- Stout. The Stouts to be served are listed below:

1) Shimaguni Stout
2) Midnight Oil Foreign Export Stout
3) Dark Sky Imperial Stout
4) Morning Coffee Stout
5) Snow Melt Chocolate Wheat Stout
6) Mama's Milk Stout
7) Lucky Seven Toasted Oatmeal Stout

If you are a fan of dark ales, this is your event! Please plan on joining us.

Cheers!

Bryan Baird