BAIRD WABI-SABI JAPAN PALE ALE
わびさび ジャパンペールエール
Green tea, subtle wasabi and a dry herbal finish. Baird’s Japan Pale Ale integrates local botanicals without turning them into a novelty garnish.
Wasabi from Izu and green tea from Numazu, composed through restraint.
The beer uses real wasabi from the Amagi area and aracha green tea from Ashitaka. The intended effect is integration: citrus hops, tea tannin and a late wasabi lift should remain difficult to separate.
Izu wasabi
A restrained earthy spice appears as the beer warms.
Numazu green tea
Woody aroma and mild tannin shape the middle of the palate.
Less is more
Whole-flower hops, natural conditioning and a dry frame keep the botanicals integrated.
Herbal, dry and deliberately understated.
Citrus hops and woody green tea lead. Biscuit malt and measured bitterness occupy the middle, followed by dry tannin and a brief wasabi lift through the nose.
Deep gold to amber, hazy, with a generous white head.
Citrus hops, woody green tea and faint earthy wasabi.
Biscuit malt, crisp bitterness and mild tea tannin.
Dry and herbal, with a brief wasabi lift.
A botanical pale ale positioned closest to raw fish and delicate herbs.
Sushi and sashimi come first, followed by light Japanese dishes, fried fish and restrained Asian preparations.
Sushi and sashimi
Tea dryness and wasabi lift refresh oil and marine aroma.
Tempura and steamed dishes
Measured bitterness and tannin follow light oil and dashi.
Ceviche and fish salad
Citrus, herbs and a dry finish connect with acidity.
Cool storage and a gradual rise in temperature reveal the botanicals.
Store at 2–8°C and serve around 8–12°C. The warmer end of the range allows the restrained wasabi aroma to emerge without losing freshness.
Available in two bottle sizes.
Keep refrigerated, protected from light and vibration.
Allow a controlled temperature rise in the glass.
From a 30-litre start in Numazu to a farm brewery in Shuzenji.
Bryan and Sayuri Baird founded the brewery in Numazu in 2000. In 2014 production moved to a three-hectare site beside the Kano River in Shuzenji. Whole-flower hops, minimal processing and natural conditioning express the brewery’s principle: Balance + Complexity = Character.
Continue within the craft-beer collection.
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