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Baird Beer & Taproom Events Bulletin 2007 #25
Topic: Baird Beer Seasonal Releases — Steam Lager & Dark Mild
Dear Taproom Friend & Baird Beer Enthusiast:
Autumn is arriving and Baird Beer is making the segue to the chillier season with today’s release of two wonderful cool weather libations: Suruga Bay Steam Lager and Workingman’s Dark Mild.
1) Suruga Bay Steam Lager (ABV: 5.1%):
The “Steam” style is an unusual one born on the American west coast (notably California) sometime in the mid 19th century. It is unique in that it is fermented with cool-temperature lager yeast but done so at slightly warmer, ale-type temperatures. The sobriquet “Steam” is thought to have stemmed from the fact that this style was served mainly in pubs from casks in which a secondary fermentation had taken place and when tapped released CO2 in a sound reminiscent of steam escaping a high-pressure pipe. This style remains identified with the city of San Francisco even today thanks to Fritz Maytag and his Anchor Brewery’s flagship beer “Anchor Steam.”
Baird Suruga Bay Steam Lager is our Japan interpretation of this wonderful, historical style. Amber-Red in color, like the early fall foliage, this warm-fermented lager is made soft and round by just a touch of yeast-derived sulphur. The flavor is a fruity one reminiscent of figs, raisins and plums. A slight hint of nuttiness serves to enhance the overall impression of complexity. Relatively little hop aroma and the fruity-sweet initial flavor belie the 35 BUs of bitter hop punch that is delivered at the end.
2) Workingman’s Dark Mild (ABV 3.1%):
We brew this historically classic English style annually at the start of the fall season. Low in gravity and alcohol but high in flavor and nourishment, Dark Mild captures perfectly the genius of British brewing. Served on handpump without extraneous CO2 pressure, this style is the ultimate antidote to the fatigue borne of a hard days work.
Baird Workingman’s Dark Mild is the russet color of autumn. This color is derived from generous additions of highly roasted English caramel and chocolate malts which also serve to lend a hearty flavor of toffee, toasted bread and nuts. A flinty, earthy underbelly of herbs and fruit derive from dual additions of English East Kent Golding hops.
Both beers are now being poured from the taps of our Fishmarket Taproom. They will be available for purchase through select Baird Beer retailers in Japan beginning Thursday, October 4. Bottles are available of the Suruga Bay Steam Lager but the Workingman’s Dark Mild is draught only.
Remainder: The Fishmarket Taproom’s Oktoberfest Celebration kicks of this Saturday, October 6 and runs through Monday (national holiday), October 8. Please plan to join us for a weekend of great German-style beer and food.
Additionally, and courtesy of the Robert Yellin Yakimono Gallery, a wonderful selection of Japanese ceramic beer mugs will be on display for your enjoyment. Purchase by interested patrons also will be possible.
Cheers,
Bryan Baird
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