Beer Jerk

This week Beer Club subscribers are drinking… BREWERY // Brothers Beer began in the exciting and heady days of 2012 at Auckland's City Works Depot, producing small batches on their on-site brew kit and showcasing the best local and imported beers they could find. Things ramped up in 2015 with the opening of their Mount Eden brewery and flagship venue in a former leather factory. In no time, they had seven venues across Auckland. However, financial challenges saw the business enter liquidation, and new owners took over this year with a new focus for the operation. All venues, except for Mount Eden, have closed, and the energised brew team has been laser-focused on producing the best beers possible, including a steady stream of innovative, one-off seasonal releases. The new owners also have an import-export operation and plan to grow Brothers in international markets. BEER // Uncorked has been a long time in the making. Brewer Alessio has been working on it for 5.5 years, but a few small hurdles (such as frozen grape harvests, Covid, and liquidation, to name a few) always got in the way. It’s no surprise he was so keen to brew this unique style that hails from his homeland of Italy, given that we also have some pretty decent grapes here in New Zealand. The Italian Grape Ale style was officially recognised by BJCP in 2014 and is a fantastic combination of brewing and winemaking techniques, showcasing the vibrant, aromatic qualities of hops alongside the subtle complexity of grape must. Uncorked is made with Pilsner and wheat malts, providing a light yet sturdy base that supports the more delicate wine-like qualities. The hop bill includes Mosaic, Motueka, and Nelson Sauvin, which are perfect choices for this style. Mosaic brings tropical fruit and a hint of pine, while Motueka adds fresh lime and lemon zest notes. Nelson Sauvin (perhaps the most vinous of hops) imparts distinctive gooseberry and white wine-like aromas, complementing the use of local Sauvignon Bl

This week subscribers are drinking… BREWERY // After managing large contact centres for a couple of decades, Heidi Crockett fancied a change. When she came across a small brewery for sale in 2020, it was exactly what she was looking for. With the support of engineer husband, Martyn, she has been cranking out excellent beers ever since from their small Warkworth brewery. Their batches are small and you will rarely see their beers in supermarkets and bars. They have put a lot of work into carving out a pretty unique place I the market with their custom beer labels which allow customers to put their own designs and messages onto Colab beer cans. BEER // We absolutely love a good West Coast IPA and this is a shining example. When Heidi sent over some of her latest brews for us to try, we were impressed with all of them but it was the Stratosphere that really wowed us. Brewed with Strata hops, this beer offers vibrant citrusy notes complemented by subtle hints of berry, with a solid refreshing bitterness. The clean malt base that allows the hops to take centre stage. Stratosphere is a classic representation of the West Coast IPA style, which originated in California in the 1980s and is characterised by its emphasis on hop bitterness, citrus, and pine aromas. This style evolved from the American Pale Ale, itself an offshoot of the English Pale Ale which morphed out of the Bitter style. IPAs quickly became the darling of the craft beer revolution with its bold flavours and uncomprimising bitterness. Stratosphere fits perfectly within this tradition - the beer's clarity, bitterness, and vibrant hop character are exactly what you want in a well-crafted West Coast IPA. BREWERY // Colab Brewing BEER // Stratosphere STYLE // West Coast IPA ABV // 6% ORIGIN // Warkworth, New Zealand TEMP // 6-8°C FOOD MATCH // Grilled lamb chops with rosemary, citrus salad with avocado, classic New York cheesecake VESSEL // IPA Glass

This week subscribers are drinking… BREWERY // After 27 years in the high-pressure corporate world, Minnesotan John Morawski found himself in New Zealand, ready for a new chapter. In 2013, following the closure of the short-lived and ahead-of-it's-time Brewery Britomart, Laughing Bones was born with John and his wife Petra producing a wide range of American influenced styles. In the early days they were possibly best known for their take on that most American of styles, the Cream Ale. In recent years they have embraced the Mountain IPA and made the style their own with a steady stream of releases. Starting off as a home-brewer, John is one of the most enthusiastic brewers around. You can visit them at their Silverdale taproom where you may even be able to try some of Petra's fantastic kombucha. BEER // Mountain IPAs are a relatively new style that originated in the Rocky Mountains of Colorado to capture the essence of both West and East Coast IPAs in a way that is neither too bitter nor overly sweet. Laughing Bones have released more than any NZ brewer with their mountain series, of which Snowcap is number 15. Through the iterations, the technique has been perfected and these beers beautifully showcase the aromatic hops with a soft malt base and a light but assertive bitterness. In Snowcap the selection of hops is perfectly balanced with the bitter, piney, and resinous characteristics of traditional West Coast hops like Chinook and Columbus being complemented by the tropical fruitiness and subtle haze typically associated with East Coast IPAs. The use of a hop blend including Falconer's Flight adds layers of citrus and floral notes with a touch of coconut. BREWERY // Laughing Bones Brewing BEER // Snowcap STYLE // Mountain IPA ABV // 3.5% ORIGIN // Silverdale, Auckland TEMP // 7-10C FOOD MATCH // Rocky Mountain oysters. Roast beetroot and walnut quinoa salad. Pineapple upside-down cake VESSEL // IPA Glass

This week subscribers are drinking… BREWERY // It's hard to believe that Garage Project was the only Wellington inner city brewery when a pair of old friends opened the doors to the former petrol station in 2011. Jos Ruffell was looking for a change after years working in the computer game industry and Pete Gillespie wanted to take charge after a decade of brewing commercially in the UK and Australia. Pete had been attempting to start a brewery in Australia but faced regulatory roadblocks, Wellington seemed the obvious choice. They started with the 24/24 programme - brewing and releasing a single keg of a different beer each week for 24 weeks. It has been an incredible journey for them over the past 13 years with many projects and innovations such as their magical Wild Workshop filled with barrels, amphora and foeders of wild beer, the Hāpi programme of hop development and Ruffell's Phantasm product which some describe as "MSG for beer". BEER // The Black Country encompasses the towns and villages situated on a 30 foot coal seam in England's West Midlands including Dudley, Wolverhampton and Walsall. This powerhouse of the Industrial Revolution was filled with factories, ironworks and mines where men toiled before heading out under dark polluted skies toward a well earned pint of Mild in the local pub. This dark easy-drinking ambrosia was malt-forward with notes of caramel and biscuit. Low bitterness and subtle earthy character from traditional English hops made for a more-ish beer. Importantly, the style was affordable and had a relatively low abv making it the perfect thirst quenching lubricant to enjoy a few pints of in the social environment of the pub after a long shift. British Steel is a beautiful Mild that won't last long in your glass while you dream of a pub serving endless 15p pints accompanied by the occasional cheese and onion cob. BREWERY // Garage Project BEER // British Steel STYLE // Dark Mild ABV // 3.5% ORIGIN // Wellington TEMP // 10-13C FOO

This week subscribers are drinking a unique beer from Small Gods Brewing BREWERY // Small Gods set the tone for the sort of thing they are into with their very first release. After reading about an extinct beer style, Mumme, in a diary entry from Samuel Peyps in 1661 they decided to piece together a recipe from the few scraps they could find about the style in history books. The resultant beer, Black Narcissus brewed in collaboration with Double Vision, was a viscous black 12.5% beast made with blessed thistle and cardamon pods and boiled for 8 hours and it won Gold at the Brewer's Guild awards. A more recent collaborative brew, Desperate Glory with 8 Wired, was a barrel aged Old Bruin that honoured the men who gave their lives the Flanders trenches of the Great War that was awarded Supreme Champion at the New World Beer & Cider Awards. The Small Gods, Luke & Matt, simply love a good story and are always working on the next thing, finding endless inspiration in history, mythology and theology. Their recent ADHD diagnoses may explain why they've released 58 unique beers but haven't even considered re-releasing one. BEER // Seefbiers were popular in Antwerp since at least the 1600s but, like so many regional styles, was killed by the unstoppable progress of lagers and pilsners and the style became extinct. It is a cloudy golden blonde beer with big body and a unique silky mouthfeel from the inclusion of buckwheat alongside a little spice character from the rye malt and Hallertau Mittelfruh hops. Seefbier was once the beer of Antwerp until lagers and pilsners rendered it extinct. The art and name are rooted in the origin of Antwerp's name. Once upon a time, a giant named Druon Antigoon terrorised the area, demanding tolls from those crossing the river Scheldt. If they couldn't pay, he cut off their hands. A hero named Brabo defeated the giant, cut off his hand, and threw it into the river. The name "Antwerp" comes from "hand werpen," Dutch for "hand throwing". There'

This week subscribers are drinking… BREWERY // We love all brewers equally and definitely don't have favourites. Urbanaut have a very special place in our heart though and Beer Jerk used to share a building with them when they launched in 2017. The original team are Bruce, Simon and Thomas who became friends during their days at Rangitikei College and they've been joined by a fantastically talented crew over the years. Brewer Bruce honed his craft working with legendary breweries Fullers and Meantime in London while Simon and Thomas ran a property development company so their combined skills came in handy when converting an old props hire warehouse into a sparkling brewery & taproom at the end of the Auckland Beer Mile where Burgernaut serves up fantastic burgers. BEER // A long time ago the brewers of Europe used ancient brewing techniques to create acidic spritzy lower alcohol sour beer styles such as Grodziskie and Gose. One day, a couple of hundred years ago, a barkeep decided to dose a glass of Berliner Weisse with a little woodruff syrup and his patrons went crazy for the bright green sweetly fragrant drink. And that began a chain of events that led us to this very moment. To create this unique beer the Urbanaut Party Gang™️ tracked down the juiciest plump free range gummy worms and led them, Pied Piper style, into the fermenter. This result may not be for everybody but it it does exactly what it says on the tin - they used their magic to create a beer that captures the pure essence of lollies in a glass. BREWERY // Urbanaut Brewing Co BEER // Gummy Worm STYLE // Sour ABV // 3.8% ORIGIN // Morningside, Auckland TEMP // Cold FOOD MATCH // Hot Dog. Chicken nugs. Jam sandwich with crusts cut off VESSEL // Party cup w. twisty straw

This week Beer Of The Week subscribers are drinking a unique beer from the good folk at Hallertau NZ, drink along with Joe & Luke in our drink-along video 🍻 BREWERY // Steve & Hayley Plowman opened Hallertau amongst the orchards of Riverhead back in 2005 as a brewery/bar/restaurant and it quickly became a go-to destination for locals and city folk willing to brave the 20 minute drive from central Auckland. The Hallertau core range is famously solid but it's their seasonal and one off releases that we get really excited about. Inspiration for Hallertau recipes comes from everywhere and they've collaborated with everyone from Quentin Tarantino to Matt Thomson (whisky-maker) to rock band Beastwars to make special beers. As well as the Riverhead original brewpub, you can also visit Hallertau Clevedon which opened in 2020. When you visit, be sure to try their jalapeño poppers. BEER // Native to the highlands of southern Brazil, Uruguay and Argentina Feijoa sellowiana was introduced to New Zealand about a century ago and we have had strong feelings about them ever since. Love them or hate them, there's no denying that the unique fruit makes for a perfect addition to a tart sour beer. Hallertau are deeply rooted in their local community and the idea behind this seasonal beer was sparked years ago, with locals dropping off boxes of feijoas from their gardens in exchange for beer a few short weeks later. It is acidic and refreshing with all the tartness and unique flavour of the fruit that is supported by a pretty big mouthfeel thanks to the use of oats in the malt bill. BREWERY // Hallertau BEER // Foraged Feijoa STYLE // Fruit Sour ORIGIN // Riverhead, Auckland TEMP // Cold FOOD MATCH // Spicy cauliflower wings. Jalapeño poppers. Burrito Bowl w. Bocconcini VESSEL // Tulip

This week subscribers are drinking an excellent stout from the lovely people at Parrodog. Drinkalong with Joe & Luke in the video below 🍻 BREWERY // Matt and Matt were studying in Wellington when they developed a taste for good beer. After a glorious summer of sampling the best beers they could get their hands on, they became inspired to pool their cash and start brewing in the dingy basement of their Aro Valley flat. Things moved up a level when they joined forces with a third Matt to contract brew one of their beers in Taranaki. The verdict for this first large scale brew wasn't good - too bitter. The trio of Matts were recommended to dump it. Fortunately other tasters thought differently and this was the birth of their excellent IPA - Bitter Bitch. That was 2011 and it's fair to say things have levelled up somewhat. In 2016 they raised $2M investment capital in 2 days in PledgeMe's biggest ever campaign and a couple of further raises have seen millions more crowdfunded. The biggest news of the past few years has been the meteoric rise of their hazy supermarket 6-er Birdseye which takes up half of their (very substantial) brewing capacity. Parrotdog are still knocking out plenty of fantastic one-off seasonals including the very limited LB series of beers that you will be lucky to find outside of their Lyall Bay taproom. BEER // Black is a lovely English-style stout brewed rolled oats to give it a smooth, silky body. The addition of oats to beer was common since Medieval times although fell out of favour in the early 20th Century with no beers of this style being brewed since before World War II until it's revival in the 1980's for Yorkshire Brewery Samuel Smith. Black is an easygoing, quaffable beer that's perfect for cooler evenings. It's a fantastic example of the style with delicious notes of espresso, chocolate and roasted malt that we'd love to see become more popular and perhaps eat into some of Birdseye's market share. BREWERY // Parrotdog BEER // Bla

This week subscribers are drinking… BREWERY // Heyday began with an American roadtrip. Hannah & Hamish spent 3 months travelling around the USA where they fell in love with the creativity and community that existed around beer and brewpubs. Their combined skills in building, project management and design made them an ideal pair of founders. Their friend Andy joined them as a business partner who also has some handy skills as an electrical engineer. They found a home in a former car battery garage at the top of Cuba Street which was ripe for reimagining into a brewpub following the wave of inner city Wellington breweries which have emerged over the past decade. Their venue opened in late 2017 as a pastel paradise liberally scattered with flamingoes and has a modern, international feel. BEER // Two things we love at Beer Jerk are innovative, unusual beer styles and collaborations so we had a good idea we were gonna love this beer before we even tried it. Brewed in collaboration with Southward Distilling and Agrisea, the recipe includes a relatively delicate peat smoked malt addition and a brown seaweed, Ecklonia kelp, which is features in Southward's Wave gin. The stout begins with a rich, chocolatey and biscuity sweetness that transitions into subtle salinity and savoury notes from the kelp. The peated malt introduces a delicate smoke that builds gradually, enhancing the complexity without overwhelming the palate. Drinkers may be wary of the words 'seated kelp' but this beer is wonderfully balanced and integrates those ingredients perfectly with the malt profile to result in a multifaceted but very drinkable beer. BREWERY // Heyday Beer Co BEER // Underwater Forest STYLE // Peated Kelp Stout ORIGIN // Wellington TEMP // Around 10C - not too cold! FOOD MATCH // Grilled portobello mushrooms w. balsamic glaze. Seaweed and tofu miso soup. Dark chocolate tart with sea salt VESSEL // Conch shell

This week our awesome Beer Of The Week subscribers are drinking… BREWERY // Surveyor Adam Booth had a vision of transforming his land in magical Mangawhai, an hour or so north of Auckland, into a vibrant hospitality hub. He considered building a winery or a restaurant, but it was Sam Williamson (former Sawmill head brewer) who convinced him to pursue the idea of a brewery. After a huge amount of work, their first beers came out in January last year. They've had a busy 18 months with plenty of innovative releases, and rollin gout their spirits range. They are also embracing lower abv beers with 6 different full flavoured 4%ers in their core line-up. This week their new venue opens in Mangawhai and we can't wait to visit. BEER // We've really enjoyed the boat themed series (Icebreaker, Scarab, Star Class etc.) of clear West Coast IPAs from Pacific Coast. They've all had excellent balance with light body, big hop character and bitter dry finish. The Bright IPA style, according to the BJCP guidelines, should have a prominent to intense hop aroma, a clean fermentation profile, and a dry finish with clear, vibrant hop character—qualities that Zodiac nails. This style, which blends the clarity and crispness of classic lagers with the vibrant hop profile of modern IPAs, has gained popularity as a fresh alternative to their hazy, juicy cousins. Zodiac has a 100% Pilsner malt base, providing a light, straw-colored backdrop that lets the hops shine. There's an array of hops, including Kohatu, Nelson Sauvin, Superdelic, Motueka, Moutere, Riwaka, and Mosaic Cryo, delivering flavours of gooseberry, mango, and lemon peel with a tropical aroma. BREWERY // Pacific Coast Beverages BEER // Zodiac STYLE // Bright IPA ORIGIN // Mangawhai TEMP // Fridge Temp FOOD MATCH // Lamb kofta with tzatziki. Spicy Thai peanut noodles. Lemon cheesecake VESSEL // IPA Glass

This week subscribers are drinking… BREWERY // Beers (aka Beers By Bacon Bros), hail from Christchurch and have a unique origin story. Back in 2013 they began selling bacon and bacon products at a farmers market, after a few years they took the obvious next step and launched a microbrewery. Not ones to do things by halves, they launched with an astounding plan to brew 200 beers in 200 days. They have hardly slowed down, they’ve released over 330 different beers since they kicked off in 2020. They brew all manner of styles but are really known for their Hazy and West Coast IPAs- giving the people what they want and doing it well. They continue to grow with multiple venues in Christchurch, one other the most vibrant craft beer scenes in the country. BEER // We'd love to see more Strong Pale Ales as it's a bloody delicious style and distinct from Pale Ale and IPA. The style is all about balance - it should have big hop aroma and flavour with moderate bitterness, medium mouthfeel and a pronounced hop aroma and flavour. After writing so many recipes, it's not surprising that BEERS have put together an extremely tasty hoppy ale. Mosaic is a seriously tasty example of the style and it showcases a single hop which is always fun. It has a brilliant aroma and a real West Coast vibe to make for a very drinkable beer. The hefty Mosaic addition gives it candied orange, stone fruit, nectarine, peach, and resin character. You're gonna love it. BREWERY // BEERS BEER // Mosaic STYLE // Strong Pale Ale ORIGIN // Christchurch TEMP // 7-10C FOOD MATCH // Szechuan peppercorn shrimp. Grilled halloumi with pomegranate molasses. Lemon basil panna cotta VESSEL // IPA Glass

This week subscribers are drinking… BREWERY // The aptly named Sunshine Brewery is based in Gisborne and is the first in New Zealand to see the Sun. When surfers Geoff Logan and Gerry Maude started brewing in 1989, virtually all of the beer being drunk in New Zealand came from the duopoly of Lion and DB. Gisborne Gold was their flagship beer, a 4% lager with Saaz and Green Bullet hops, and it quickly acquired a legion of fans launching a "craft beer revolution in Wellington" in the 1990s according to Michael Donaldson. Geoff & Gerry sold the brewery in 2013 to an enthusiastic bunch of wine folk who have brought the brewery bang up to date. The past few years have seen lots of changes with new branding, a new state of the art brewhouse and plenty of interesting seasonal releases alongside their tried and tested core range. Their brewery, bar and taproom is just a couple of blocks from Waikanae Beach, be sure to stop in when you pass through on your next road trip. BEER // A stellar example of this traditional Bavarian style, a dark wheat beer that harmoniously blends rich malt flavours, fruity esters and spicy phenols from the yeast and low bitterness. According to style guidelines, a Dunkelweizen should present a cloudy appearance with a full, creamy head, and Sunshine nails this here. The flavour profile has hints of burnt toffee, dark chocolate, and a touch of spice, rounded off with the classic banana and clove notes from the yeast. Dunkelweizens have a long history, originating in Bavaria over 800 years ago and surviving the strict German Purity Law (Reinheitsgebot) which limited beer ingredients to ensure sufficient wheat for bread-making. Brewing wheatbeer was originally the preserve of the nobility until the 1800s when it became accessible to commoners beginning with Georg Schneider the first. This is an excellent example of why the style has remained beloved over the centuries. Join our drinkalong video to hear Joe and Luke fantasise about a world where

This week subscribers are drinking… BREWERY // The aptly named Sunshine Brewery is based in Gisborne and is the first in New Zealand to see the Sun. When surfers Geoff Logan and Gerry Maude started brewing in 1989, virtually all of the beer being drunk in New Zealand came from the duopoly of Lion and DB. Gisborne Gold was their flagship beer, a 4% lager with Saaz and Green Bullet hops, and it quickly acquired a legion of fans launching a "craft beer revolution in Wellington" in the 1990s according to Michael Donaldson. Geoff & Gerry sold the brewery in 2013 to an enthusiastic bunch of wine folk who have brought the brewery bang up to date. The past few years have seen lots of changes with new branding, a new state of the art brewhouse and plenty of interesting seasonal releases alongside their tried and tested core range. Their brewery, bar and taproom is just a couple of blocks from Waikanae Beach, be sure to stop in when you pass through on your next road trip. BEER // This is the 483rd unique weekly beer we've sent out as part of our subscription. We've shared countless different styles with you but this is the first classic Rice Lager. It's a beautifully crafted example of the style with a New Zealand influence with the use of Waimea hops. The first rice lagers were brewed in Japan by breweries like Sapporo in the 1800s. The use of rice results in a very light, crisp, clean and super dry beer. They were meticulously designed to be super refreshing, highly carbonated and low in flavour and aroma. The style quickly spread to the US and beers such as Budweiser. This Sunshine example was not brewed by robots with the very cheapest of ingredients so is a little different to those macro lagers - it is just as crisp, easygoing and refreshing but it also has some interesting character from the NZ hops which provide a little citrus with come lemon notes. BREWERY // Sunshine BEER // Japanese Rice Lager ORIGIN // Gisbourne TEMP // Cold FOOD MATCH // Tuna steak w. ses

Remember Luke’s Zoom Quizzes during Lockdown? He is back with a weekly Quiz Night at @smallgodstaproom and has assured us it isn’t as impossible as those ones 😅 Every Thursday night (except this week which is Wednesday for some reason)

Small Gods. Love In Idleness

Subscribers are enjoying… BREWERY // You may already know that Small Gods is Luke and Matt who create beers based on what they feel like drinking rather than market data. Based in Auckland, they brew small batches of innovative beers outside the mainstream with names and art inspired by history, mythology and theology. They pour themselves into every single beer and they've never re-brewed a recipe. Never cutting corners and using the best ingredients, they only care about drinkers having the best possible experience. With previous releases being inspired monsters, death, dragons, and a Satanic trilogy, you'd be forgiven for thinking they have a taste for the macabre. Recent releases Āmraprema and Love In Idleness are inspired by fantastical love stories and find them in a more romantic mood. Their batches are small and mostly sold direct through Beer Jerk and the Small Gods Taproom so it was a shocking turn of events to see their beer Desperate Glory (a collaborative barrel aged Oud Bruin with 8 Wired) crowned the Supreme Winner at the New World Beer & Cider Awards meaning you can currently find their beer in supermarkets. BEER // Love in Idleness is a botanical lager. They infused a lean and light lager base with a combination of the highest quality flowers from the tea experts at Noble & Sunday to add a floral and aromatic perfume complexity. Layers of Jasmine, Chamomile and Hibiscus unfold across the palate to create a delicate and delicious botanical quality leading into a refreshing and spritzy finish. Small Gods often brew beers with huge flavours that can be divisive but this is an all rounder - being enjoyed by casual drinkers and beer judges alike. The creative direction was inspired by stories of fairies in English gardens. The illustration for this label features the three flowers used in the recipe and was drawn by Matt's mum. The name is a quote from A Midsummer Night's Dream, a play Matt once acted in. In the play, Love-in-idleness is a flower wit

This week subscribers are drinking… BREWERY // You may already know that Small Gods is Luke and Matt who create beers based on what they feel like drinking rather than market data. Based in Auckland, they brew small batches of innovative beers outside the mainstream with names and art inspired by history, mythology and theology. They pour themselves into every single beer and they've never re-brewed a recipe. Never cutting corners and using the best ingredients, they only care about drinkers having the best possible experience. Small Gods look to the future with cutting edge techniques and processes and also to history, whether it's brewing the first commercial Mumme in 400 years or re-imagining an iconic WCIPA from 1999. Their beers sell out fast and can be hard to find but you'll never regret making the effort. BEER // The Hoofman is a local cryptid that haunts the Desert Road hitching rides. Hoofman is also an NZIPA with a classic West Coast spin that is the latest in the monstrous IPA series following Chupacabra, Basabasa, Mothman, and Pukwudgie. A smooth and subtle malt base with a touch of toast and toffee supports a resinous and oily hop presence. Southern Cross provides a rounded, firm bitterness while Motueka and Riwaka bring a massive dose of bright lime zest, orange, dankness and pineapple character. The clean and bright flavour profile snaps to a crisp and moreish finish. Drink along with Luke & Joe in the video below. BREWERY // Small Gods Brewing BEER // Hoofman STYLE // WCIPA ORIGIN // Auckland TEMP // Around 10C FOOD MATCH // Mushroom and blue cheese arancini, Lamb kofta with mint yoghurt, Venison burger with cranberry chutney VESSEL // IPA Glass

This week subscribers are drinking… BREWERY // Sprig + Fern is a brewery that marches to the beat of its own drum and that's probably linked to the unique story of owner Tracy Banner. Liverpudlian Tracy has worked in brewing for four decades since she got a job in a brewery lab straight out of school at the age of 16. She worked at iconic breweries including Greenalls, Bass and Lion before becoming head brewer at Speight's and Mac's. As possibly the most respected beer judge in the country, Tracy is currently judging the AIBA's in Australia having just judged the Beer World Cup in the States. Sprig + Fern is in Tasman District, right among the hop gardens and there are 15 taverns in Nelson, Wellington and Christchurch that are all designed to fit Tracy's ideal beer drinking environment. They release a steady stream of hoppy beers but it's the European inspired ales and lagers that get us especially excited. BEER // Porters originated in London in the early 18th century and took its name from the street and river porters who quickly became big fans. The well hopped beer made with brown malts was the was the first style to be brewed in large quantities and the porter breweries of London pioneered many technological advances such as the use of the thermometer around 1760 and hydrometer in 1770. Norty Porter is brewed in the classic English style with the addition of plenty of cacao nibs to elevate the chocolate mousse character and the result is delightfully velvety. It is relatively light bodied, very easy drinking and delivers all of the rich chocolaty notes you could hope for. Drink along with Joe & Luke with the video below. BREWERY // Sprig & Fern BEER // Norty Porter STYLE // Chocolate Porter ORIGIN // Richmond TEMP // Cellar Temp - around 12C FOOD MATCH // Pork belly with apple compote. Lancashire hotpot. Chilli chocolate tart VESSEL // Dimpled Handle

Beer of the week! Black Sands. NZ Pale Ale

BREWERY // Ian Hebblethwaite's first batch of beer earned him a severe caning. To be fair, the Pineapple Brew he brewed and sold to his mates at boarding school in Pietermaritzburg, South Africa was probably pretty bloody awful. Fortunately the brilliant beers being released by his brewery, Black Sands, are a far cry from that concoction. Ian retired a couple of years ago and has handed on the baton to his son, Craig, who has been doing a fantastic job alongside brewer Matt crafting excellent beers in their tiny West Auckland brewhouse. Proud 'Westies", their labels all feature the work of West Auckland artists and they also sponsor and support various local art galleries. BEER // Pale Ales originated in Burton-Upon-Trent during the English Industrial Revolution and were made possible thanks to the use of coke for malting barley. Coke burns hotter and more consistently than peat and wood that were traditionally used in malting which meant pale coloured malt with no smoke flavour was possible. Of course, these lighter beers made a perfect platform to showcase hops. The style has changed a lot over the centuries as agriculture and tastes have changed and countless brewers across the World have interpreted the style in different ways. Here in New Zealand there has been a trend in recent years for hoppy Pale Ales to have a very light and stripped back malt base resulting in a beer that is all about the hops. Black Sands' NZ Pale Ale has a bigger malt profile which results in a more balanced beer as the touch of slightly caramelised malty sweetness compliments the burned orange notes of the Pacifica hops perfectly. It's a great all rounder and the definition of a crowd pleaser. BREWERY // Black Sands BEER // NZ Pale Ale ORIGIN // Kelston. West Auckland TEMP // Cold - 7-9C FOOD MATCH // Grilled halloumi with lemon and oregano. Cajun-spiced grilled chicken with avocado salsa. Apricot and almond tart

This week subscribers are drinking a fruity, smashable Hazy Pale. Drink along with Joe & Luke 🍻 BREWERY // An abandoned brewery in an old fish factory in Lower Hutt had been left for dead. It was up for sale but nobody saw the potential - they just saw the cobwebs, grime and an half-forgotten jumble of mis-matched parts. But Tim Ward saw potential. With zero brewing experience but over 20 years in the Wellington hospitality scene he snapped up that old brewhouse for a song, partnered with a champion home-brewer and got to work. Abandoned is built on an underdog never-say-die philosophy of self belief and they relish any opportunity to stick it to 'the man'. You'll never miss them at beer festivals as they will be the crew who have gone all in - previous ones have seen them dressed as janitors pouring beers from steaming dumpsters and another time they recreated a nuclear power station control centre and plumbed in beer taps. BEER // OK so this probably isn't the first Hazy Pale Ale you've tried. The style (alongside it's Hazy IPA big brother) has rapidly become the dominant one to emerge from the craft beer revolution of the past decade or so. It isn't hard to see why - they are a great platform to showcase aromatic hops without any of the divisive bitterness of the non-hazy counterparts. The best Hazy Pales are heavily hopped during the later stages of brewing, the whirlpool and dry hop, to bring out the fruity characteristics of the hops while minimising bitterness. They are then fermented with fruity English ale yeasts which provide supporting fruit esters and body. Abandoned's is a great example of the style with punchy hop character and easy drinkability. The fruity hop character has notes of peach and nectarine and is backed up by a soft and rounded mouthfeel and smooth sweetness to the malt base. BREWERY // Abandoned BEER // Hazy Pale Ale ORIGIN // Lower Hutt ABV // 5% TEMP // Cold - 7-9C FOOD MATCH // Pasta Carbonara, Garlic Bread, Passionfruit Cheesec

BOTW. Abandoned. Stout

Tonight weekly subscribers are drinking… BREWERY // An abandoned brewery in an old fish factory in Lower Hutt had been left for dead. It was up for sale but nobody saw the potential - they just saw the cobwebs, grime and an half-forgotten jumble of mis-matched parts. But Tim Ward saw potential. With zero brewing experience but over 20 years in the Wellington hospitality scene he snapped up that old brewhouse for a song, partnered with a champion home-brewer and got to work. Abandoned is built on an underdog never-say-die philosophy of self belief and they relish any opportunity to stick it to 'the man'. You'll never miss them at beer festivals as they will be the crew who have gone all in - previous ones have seen them dressed as janitors pouring beers from steaming dumpsters and another time they recreated a nuclear power station control centre and plumbed in beer taps. BEER // Oats have been used to brew beer for centuries. The cereal has long been a staple in the Northern climes of England and Scotland where various grains were used in brewing before barley became the predominant one. Oatmeal Stouts came back into fashion in the early 1900s as drinkers appreciated the slight sweetness and complexity that oatmeal added to their pint. Most of all though the oaty adjunct made for a full bodied beer, the gelatinous proteins in oatmeal give beer a silky mouthfeel which is perfect for cooler evenings. Abandoned's take on the style has a classic malt base with cacao, roasty, espresso notes which they then 'hopped to f**k' with bold American Amarillo hops to add a later of hoppy bitterness and orangey citrus character. It's a beer you could drink every day and never get bored. Drink along with Luke & Joe with the video below. BREWERY // Abandoned BEER // Stout STYLE // Hoppy Oatmeal Stout ORIGIN // Lower Hutt ABV // 5% TEMP // Cellar Temp. 7-11 C FOOD MATCH // Winter stew. Potted crab. Chocolate tart with lavender creme. Nutty cheese. VESSEL // Nonic Pint, Dimpled