Japan probably wouldn’t be one of the first places you’d think of, were someone to ask you to make a list of countries with breweries that make craft beer, but one brewery there has been around for nearly 15 years. Founded in 2000, Baird Brewery is located in the city of Izu, with taproom operations in a number of neighboring locales.
Among the company’s stable of year-round brews is Angry Boy Brown Ale, a beer that brewer Bryan Baird calls autobiographical, in that his mother used to call him “angry boy” as a child. It’s brewed with Japanese Kokuto1 and Korizato sugar,2 along with four types of grain and various hop varieties, then fermented with a Scottish ale yeast strain.
In the glass, Angry Boy is a cloudy beer, with a reddish-brown color base and a well-formed beige head. It exudes aromas of caramel, nuts and dried fruit, with a hint of hop character lingering in the background. The taste is similar, with a fair amount of sweetness leading the way from beginning to end.
On the tongue, Angry Boy is medium-bodied with a little bit of a chewy palate. It’s relatively smooth otherwise, with a faint bitterness that comes through in the finish and a slight bite coming from the carbonation. As for alcohol. that doesn’t play much of a role in either the flavor or the aroma, which isn’t surprising given that the ABV is a moderate 6.2 percent.