BAIRD SHUZENJI HERITAGE HELLES
修善寺ヘリテッジヘレス
Round golden malt, biscuit depth and a clean, quenching finish. A Munich Helles interpreted through double decoction and natural conditioning in Shuzenji.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Three meanings of heritage meet in one golden lager.
The name connects Shuzenji’s cultural history, Bavaria’s lager tradition and Baird’s own brewing journey. Local soft water and a deliberately labour-intensive mash give the beer depth without losing drinkability.
Double decoction
Two decoction stages deepen bread and biscuit notes in the malt.
Whole-flower hops
Baird uses whole cones rather than pellets or extracts.
Living condition
Unfiltered, non-pasteurised beer develops natural carbonation in bottle or keg.
Malt-led, rounded and quietly complex.
Bread, biscuit and grain form the centre, with light citrus and earthy hop accents. The texture is smooth and rounded; the finish remains dry and clean.
Gold to copper-gold with a fine, lasting head.
Grain, bread, biscuit, grass and a light citrus lift.
Round malt depth with gentle bitterness and a silky texture.
Dry, clean and notably drinkable.
Question 1
Which process boils part of the mash twice?
- Double decoction
- Chill filtration
- Cask finishing
Read the answer and explanation
Correct answer: A — Double decoction
Answer: Double decoction. The linked section gives the source detail.
Question 2
In what form are the hops used?
- Extract only
- Whole-flower cones
- No hops
Read the answer and explanation
Correct answer: B — Whole-flower cones
Answer: Whole-flower cones. The linked section gives the source detail.
Question 3
Which process creates natural carbonation?
- Forced carbonation only
- Cask maturation only
- Secondary fermentation in the container
Read the answer and explanation
Correct answer: C — Secondary fermentation in the container
Answer: Secondary fermentation in the container. The linked section gives the source detail.
A quiet lager for bread, roast and gentle seasoning.
Its bread-like malt, restrained bitterness and dry finish sit naturally beside roasted flavours and moderately seasoned dishes.
Roast chicken
Bread-like malt follows browned skin and gentle seasoning.
Sausage and charcuterie
Rounded malt and a dry finish balance salt and fat.
Lightly seasoned fish
Low bitterness keeps the fish and sauce in view.
A living lager needs cool, careful service.
Keep the beer refrigerated at a stable 8–12°C and serve around 8–10°C. Pour gently so the settled yeast remains at the bottom unless a cloudy pour is intended.
Available in bottle and trade-keg formats.
Maintain stable refrigeration throughout distribution.
Pour gently to manage bottle sediment.
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.
Contact Bacchus Global for product documentation, availability and trade information.
