BAIRD NUMAZU LAGER
沼津ラガー
Amber malt depth, natural carbonation and a snappy dry finish. Baird’s only year-round lager carries the name of the port where the brewery began.
The brewery’s origin in Numazu, carried forward in an amber lager.
Baird began with a 30-litre system opposite Numazu harbour in 2000. This lager joined the permanent range in 2009 and remains the only lager among the brewery’s year-round beers.
Whole-flower hops
Unprocessed hop cones add floral definition without dominating the malt.
Natural carbonation
Container conditioning creates a fine, rounded texture.
Malt and dry finish
Maris Otter and caramel malt provide depth; lager yeast and rock candy keep the finish crisp.
More malt depth than an industrial lager, with a precise dry close.
Apricot and floral notes sit over toast, biscuit and orange. The palate is soft and rounded, then turns dry with measured bitterness and a crisp finish.
Amber-gold with natural haze and a lasting off-white head.
Apricot, flowers, toast, biscuit and orange.
Rich malt, gentle natural carbonation and measured bitterness.
Dry and snappy, with citrus and nut accents.
An amber lager with enough malt for a wide table.
Its food compatibility reaches from grilled Japanese dishes and fried seafood to modern Thai cuisine and barbecue.
Yakitori and teriyaki
Toast-like malt follows char while bitterness tightens sweet glaze.
Modern Thai dishes
Malt sweetness cushions spice; natural carbonation carries complex seasoning.
Grill and barbecue
Caramel malt connects with browning, and the dry finish cuts fat.
Keep it cold, then allow the amber lager to open in the glass.
Keep refrigerated around 3–4°C and serve at 8–12°C. Natural conditioning gives the beer a fine, rounded texture.
The current bottle format is 360 ml.
Continuous refrigeration is required.
Avoid serving ice-cold; allow the malt aroma to emerge.
Verified recognition
Only awards officially attributed to this product are shown.
GOLD
World Beer Cup — American-Style Amber Lager
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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