The Maker Speaks
■ How come, in the first place, Bryan and you started craft beer brewery?
B: Bryan and I lived in the United States before, so we loved ale style beers. In 1994, Japanese micro brewing has opened regally, and we tried many kinds of Japanese local beer. Most were brewed in German style. Then, we decided to quit our job and start our own brewing company. Bryan studied at a brewing school in the States.
■ What led you to brewing in Numazu?
B: When he graduated and had some training at a local brewery, we met a guy who sold a brewing system to a Japanese Ji-beer company in Numazu, and he was looking for a brewer to teach how to brew beer to his Japanese client. That’s the reason why we came to Numazu.
■ It was Numazu just by chance. So were you unfamiliar with the town?
B: Completely unfamiliar! We have brewed here 13 years and found some positive points. Numazu has delicious clear soft water that comes from a spring of Mt. Fuji. It is so important on brewing. And we here have a lot of gifts from the nature.
■ Did you also find the negative side?
B: Numazu is too conservative to accept the unfamiliar, as we took almost a decade to get along with them here. However, it is good here with easy access to commercial urban areas like Osaka and Tokyo.
■ I guess it is quite important inside. Craftsmen need keeping good sense. How do you develop?
B: I suppose we should keep on studying widely. Not only beers, we have to learn from also world-class whisky, wine and Japanese sake. On brewing fruits ale, we got numberless hints from fine wine making.
B: Bryan and I lived in the United States before, so we loved ale style beers. In 1994, Japanese micro brewing has opened regally, and we tried many kinds of Japanese local beer. Most were brewed in German style. Then, we decided to quit our job and start our own brewing company. Bryan studied at a brewing school in the States.
■ What led you to brewing in Numazu?
B: When he graduated and had some training at a local brewery, we met a guy who sold a brewing system to a Japanese Ji-beer company in Numazu, and he was looking for a brewer to teach how to brew beer to his Japanese client. That’s the reason why we came to Numazu.
■ It was Numazu just by chance. So were you unfamiliar with the town?
B: Completely unfamiliar! We have brewed here 13 years and found some positive points. Numazu has delicious clear soft water that comes from a spring of Mt. Fuji. It is so important on brewing. And we here have a lot of gifts from the nature.
■ Did you also find the negative side?
B: Numazu is too conservative to accept the unfamiliar, as we took almost a decade to get along with them here. However, it is good here with easy access to commercial urban areas like Osaka and Tokyo.
■ I guess it is quite important inside. Craftsmen need keeping good sense. How do you develop?
B: I suppose we should keep on studying widely. Not only beers, we have to learn from also world-class whisky, wine and Japanese sake. On brewing fruits ale, we got numberless hints from fine wine making.
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■ You have learnt widely. But you have brewed nothing but craft beers, haven’t you?
B: Yes. From the beginning of Baird Brewing Company, we have insisted on using Craft Beer, not local beer (Ji-beer). Starting in micro brewing, we have been working hard to create high-quality beers that we really want to make. We Baird Brewing Company are truly thankful to our dear customers who have supported and believed in us for a long way.
Interview and text by Misaka Youhei
B: Yes. From the beginning of Baird Brewing Company, we have insisted on using Craft Beer, not local beer (Ji-beer). Starting in micro brewing, we have been working hard to create high-quality beers that we really want to make. We Baird Brewing Company are truly thankful to our dear customers who have supported and believed in us for a long way.
Interview and text by Misaka Youhei
