{"id":5203,"date":"2014-02-12T19:32:30","date_gmt":"2014-02-12T18:32:30","guid":{"rendered":"https:\/\/blog.kopyra.com\/?p=5203"},"modified":"2014-02-12T19:32:47","modified_gmt":"2014-02-12T18:32:47","slug":"shimaguni-stout-z-baird-beer","status":"publish","type":"post","link":"https:\/\/blog.kopyra.com\/index.php\/2014\/02\/12\/shimaguni-stout-z-baird-beer\/","title":{"rendered":"Shimaguni Stout z Baird Beer"},"content":{"rendered":"<h2>Irish dry stout made in Japan<\/h2>\n<p style=\"text-align: justify;\">Baird Beer to browar w Japonii, pionier piwnej rewolucji. Za\u0142o\u017cony przez Amerykanina Bryana Bairda. W\u0142a\u015bciwie na ka\u017cde piwo z tego browaru rzuci\u0142bym si\u0119 jak komornik na szaf\u0119, ale dry stout jest jednym z tych, kt\u00f3re bardziej lubi\u0119. Cho\u0107 trzeba powiedzie\u0107, \u017ce tak lekkim i zwyczajnym piwem ci\u0119\u017cko rzuci\u0107 na kolana. Jakie by nie by\u0142o, to sama mo\u017cliwo\u015b\u0107 przybli\u017cenia Wam tego browaru jest warta tej recenzji.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/wUHyhVomiDQ\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>A tutaj macie wywiad z Bryanem, oczywi\u015bcie po angielsku.<\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/nI_WpG0P-ew\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><\/div>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>Irish dry stout made in Japan Baird Beer to browar w Japonii, pionier piwnej rewolucji. Za\u0142o\u017cony przez Amerykanina Bryana Bairda. W\u0142a\u015bciwie na ka\u017cde piwo z tego browaru rzuci\u0142bym si\u0119 jak komornik na szaf\u0119, ale dry stout jest jednym z tych, kt\u00f3re bardziej lubi\u0119. Cho\u0107 trzeba powiedzie\u0107, \u017ce tak lekkim i zwyczajnym piwem ci\u0119\u017cko rzuci\u0107 na [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[5],"tags":[557,653],"class_list":["post-5203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-degustacje","tag-dry-stout","tag-japonia"],"jetpack_featured_media_url":"https:\/\/blog.kopyra.com\/\/wp-content\/uploads\/2014\/02\/shimaguni-stout-baird-beer.jpg","jetpack_shortlink":"https:\/\/wp.me\/p21RAX-1lV","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/posts\/5203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/comments?post=5203"}],"version-history":[{"count":0,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/posts\/5203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/media\/5204"}],"wp:attachment":[{"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/media?parent=5203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/categories?post=5203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.kopyra.com\/index.php\/wp-json\/wp\/v2\/tags?post=5203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}