BAIRD SURUGA BAY IMPERIAL IPA
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.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
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.
The story behind this bottle
Aya and Kenji follow wort, yeast and carbon dioxide to explore krausening and carbonation through secondary fermentation in the package. English · approximately 7 minutes 34 seconds.
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.
Question 1
Which hops are used for dry hopping?
- American whole-flower hops
- Hop extract only
- No hops
Read the answer and explanation
Correct answer: A — American whole-flower hops
Answer: American whole-flower hops. The linked section gives the source detail.
Question 2
What bitterness does the page state?
- 9 IBU
- 90 IBU
- 900 IBU
Read the answer and explanation
Correct answer: B — 90 IBU
Answer: 90 IBU. The linked section gives the source detail.
Question 3
How are the fine bubbles made?
- Forced carbonation only
- Colouring in the bottle
- 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.
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 bottles.
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.
