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The "Steam" style is an unusual one born on the American west coast (notably California) sometime in the mid 19th century. It is unique in that it is fermented with cool-temperature lager yeast but done so at slightly warmer, ale-type temperatures. The sobriquet "Steam" is thought to have stemmed from the fact that this style was served mainly in pubs from casks in which a secondary fermentation had taken place and when tapped released CO2 in a sound reminiscent of steam escaping a high-pressure pipe. This style remains identified with the city of San Francisco even today thanks to Fritz Maytag and his Anchor Brewery's flagship beer "Anchor Steam." Baird Suruga Bay Steam Lager is our Japan interpretation of this wonderful, historical style. Amber-Red in color, like the early fall foliage, this warm-fermented lager is made soft and round by just a touch of yeast-derived sulphur. The flavor is a fruity one reminiscent of figs, raisins and plums. A slight hint of nuttiness serves to enhance the overall impression of complexity. Relatively little hop aroma and the fruity-sweet initial flavor belie the 35 BUs of bitter hop punch that is delivered at the end.