CRAFT BEER
BAIRD SURUGA BAY IMPERIAL IPA
スルガベイ インペリアルIPA
Specifications
- ABV
- 8.5%%
- Volume
- 330 ml
スルガベイ インペリアルIPA
Citrus, pine and tropical hops over a broad malt frame, then a dry resinous finish. A full Imperial IPA shaped by balance rather than blunt force.
The depth of Suruga Bay translated into layered malt and hops.
The beer is named for Japan’s deepest bay. Its label looks across Suruga Bay toward Mount Fuji, while the liquid combines Shuzenji soft water with British malt, Japanese sugar, Scottish yeast and American whole-flower hops.
Whole-flower hops
American whole cones are added in two separate dry-hopping stages.
Natural conditioning
Secondary fermentation creates fine carbonation without forced CO₂.
Balance over force
Malt breadth keeps 90 IBU and 8.5% from becoming a one-note display.
Strong, broad and dry—without becoming coarse.
Grapefruit, orange, mango, lychee and pine lead. Caramel and bread-like malt provide weight, natural carbonation keeps the texture fine, and the finish turns dry and resinous.
Hazy orange to copper with a creamy off-white head.
Grapefruit, orange, tropical fruit, pine, flowers and honey malt.
Medium-full, silky, with caramel malt and controlled alcohol warmth.
Dry, delicately resinous and fruit-led.
Built to meet fat, char and concentrated seasoning.
Its depth suits rich Japanese dishes, smoke and grill, spicy Thai food, mature cheese and dark chocolate.
Grill and smoke
Broad malt follows char while the dry finish clears fat.
Rich Japanese dishes
Bitterness and malt meet glaze, fatty fish and sukiyaki-style sweetness.
Spiced Thai dishes
Citrus hops and dry bitterness stand beside lime, herbs and spice.
Cold-chain discipline protects a naturally conditioned Imperial IPA.
The beer is unfiltered, non-pasteurised and naturally conditioned. Continuous refrigeration preserves hop aroma, fine carbonation and a clean finish.
Available in bottle and keg formats.
Secondary fermentation develops carbonation in package.
Maintain the cold chain throughout distribution.
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.
