Baird Brewmasters Best Bitter

Formerly brewed at Baird Brewing Co.
Numazu, Shizuoka, Japan
4.1% Bitter | 1 Rating | Winter Seasonal |
Secondarily fermented and naturally carbonated in the individual serving kegs and bottles (as is ALL Baird Beer), Brewmaster’s Best Bitter will be pulled, with no extraneous CO2 pressure, from one of The Taproom’s British handpumps after it is breathed of the excess pressure built up during the secondary fermentation. The serving temperature will range between 12 and 14 degrees Celsius. If your religion is English Real Ale, we highly encourage you to come attend service at the Fishmarket Taproom. The only blasphemy you may expect to encounter is the single hopping (including dry) with the spicy and feisty American hop Horizon. What good is piety, though, without a little sin?

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Palate
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TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

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