Home Beer ReviewDraft Review Baird Black Bread Rye Porter by Baird Beer

Baird Black Bread Rye Porter by Baird Beer

by Rob

Baird Black Bread Rye Porter is a 6% porter from Baird Beer, based in Shizuoka, Japan. It’s part of a collaborative effort with Malduguns, based in Latvia, who came over with a “shitload” of rye bread to make a beer. Latvian rye bread (Kelmeni), hand carried from Latvia, was used in this beer, also some malted rye (thanks Chris!) and Warrior and Fuggle hop varieties. At the time of writing, Baird Black Bread Rye Porter is only available on tap in Japan, though it can be found in bottles in some other countries. Baird Black Bread Rye Porter could be labelled as a kvass, a traditional Slavic and Baltic fermented beverage commonly made from rye bread.

Baird Black Bread Rye Porter

Chill haze on the glass but that’s it.

Baird Black Bread Rye Porter Aroma and Taste

Baird Black Bread Rye Porter poured out a dark reddish brown colour though it was difficult to spot any haziness or cloudiness to it due to the condensation on the side of the glass. The head was slightly off-white and faded quickly on itself. There was a bready aroma to it, with some rye spiciness to it, though nothing like the Baird Brewer’s Nightmare Rye IPA. Baird Black Bread Rye Porter did have some caramel and a hint of black malt to it, but it really was the bread all the way from start to finish.

I love some rye in my beer – it adds a spicy level of complexity to it – and Baird Black Bread Rye Porter had exactly that. It wasn’t a bold flavour mind, but it was very drinkable and crisp. The breadiness was compounded with modicum of sweetness in the form of some caramel. However, there was an interesting level of sourness to it – supposedly a known facet of kvass style beers.

Baird Black Bread Rye Porter The Bottom Line

Baird Black Bread Rye Porter was a fun take on a beer style that I haven’t seen before and would certainly like to try some more.


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Chris Poel October 5, 2017 - 6:51 pm

Thanks for the review. The only thing you got wrong — the rye we use is malted. Fun (and difficult) brew!!!

Rob October 5, 2017 - 7:13 pm

Thanks for the beer and edit. I must have wrote down the recipe incorrectly when I drank it.


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