Baird Brewery Gardens Shuzenji releases Belgian-style dubbel Joie de Vivre
Baird Brewery Gardens Shuzenji released Joie de Vivre on July 1. The 7.5% Belgian-style dubbel is now on tap, and Baird describes it as rich, complex and softly nuanced, with plum and dried-fruit notes becoming more pronounced with age.
Hop BroToday's headline is Joy de Vivre. Baird Brewery Garden Shuzenji released this new Belgian-style Dubbel on July 1.
MugiWait, Belgian Dubbel already sounds intense! What kind of beer is it?
Hop BroIt comes in at 7.5% ABV, but the cool part is that it's rich and complex while still drinking soft and smooth.
MugiRich and soft at the same time is how exactly!? So my brain gets busy while my mouth just keeps sipping?
Hop BroThey layer floor-malted pils, Vienna, caramel, and chocolate malts, then add brown sugar and rock sugar on top of that.
MugiHold on, floor-malted sounds like a wizard spell. My beer beginner brain is about to ferment!
Hop BroIt just means an old-school method where the grain is spread on the floor to germinate. Think of it as flavor-training for malt that helps build more depth.
MugiOhhh! And the yeast is Belgian wit yeast? Even the name sounds like it showed up with a passport!
Hop BroExactly, and that yeast adds more personality to the aroma. If you serve it a bit warmer or let it age, you get plum and dried fruit notes too.
MugiA beer that changes as you drink it is basically a novel in a glass... and the label being a monastic beer homage makes it even better!
Hop BroAnd the brewery sits by the Kano River in Shuzenji, with 20 taps, a beer deck, and even camping, so it's a full brewery getaway experience.
MugiWait, so even the scenery is delicious? That is absolutely a drink it on site situation!
Hop BroThis is a total need-a-pint-now case. I want to take my time with Joy de Vivre and follow how the aroma opens up.
MugiDone, I'm at maximum beer craving now. Let's go toast in Shuzenji and pretend we're in Belgium!
Baird Brewery Gardens Shuzenji's July 1 release is Joie de Vivre, a Belgian-style dubbel that was introduced as being on tap in the brewery's Instagram post. The beer comes in at 7.5% ABV and is positioned as a rich but softly nuanced take on the style.
According to Baird Beer's product page, the recipe uses floor-malted Pils, Vienna, caramel and chocolate malts, plus Japanese brown sugar and rock sugar. The house Belgian wit yeast helps shape the brewery's interpretation of the style.
The label art pays tribute to monastic brewing in Europe, showing a nun and a monk sharing a monastery beer. Baird also frames the beer as a celebration of the joy that beer can bring to everyday life.
Place matters at Baird Brewery Gardens Shuzenji. The brewery sits by the Kano River in Izu, Shizuoka, and its tasting room opened in 2014. The site includes a 20-tap taproom, a viewing deck, a tour walkway and camp facilities, making it one of the clearest expressions of Baird's beer-and-nature philosophy.
Baird suggests serving Joie de Vivre a little warmer if you want to bring out more complexity. As the beer matures, plum-like and dried-fruit character becomes more apparent, so this is the kind of release that rewards a slower pace.
Information may be inaccurate. Please refer to the brewery’s official channels for the latest details.
Hop BroToday's headline is Joy de Vivre. Baird Brewery Garden Shuzenji released this new Belgian-style Dubbel on July 1.
MugiWait, Belgian Dubbel already sounds intense! What kind of beer is it?
Hop BroIt comes in at 7.5% ABV, but the cool part is that it's rich and complex while still drinking soft and smooth.
MugiRich and soft at the same time is how exactly!? So my brain gets busy while my mouth just keeps sipping?
Hop BroThey layer floor-malted pils, Vienna, caramel, and chocolate malts, then add brown sugar and rock sugar on top of that.
MugiHold on, floor-malted sounds like a wizard spell. My beer beginner brain is about to ferment!
Hop BroIt just means an old-school method where the grain is spread on the floor to germinate. Think of it as flavor-training for malt that helps build more depth.
MugiOhhh! And the yeast is Belgian wit yeast? Even the name sounds like it showed up with a passport!
Hop BroExactly, and that yeast adds more personality to the aroma. If you serve it a bit warmer or let it age, you get plum and dried fruit notes too.
MugiA beer that changes as you drink it is basically a novel in a glass... and the label being a monastic beer homage makes it even better!
Hop BroAnd the brewery sits by the Kano River in Shuzenji, with 20 taps, a beer deck, and even camping, so it's a full brewery getaway experience.
MugiWait, so even the scenery is delicious? That is absolutely a drink it on site situation!
Hop BroThis is a total need-a-pint-now case. I want to take my time with Joy de Vivre and follow how the aroma opens up.
MugiDone, I'm at maximum beer craving now. Let's go toast in Shuzenji and pretend we're in Belgium!
