Journal — Uncategorized

From the pages of History

The Rat, meanwhile, was busy examining the label on one of the beer-bottles. “I perceive this to be Old Burton,” he remarked approvingly. “Sensible Mole! The very thing! Now we shall be able to mull some ale. Get the things...

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Fortieth Parallel

Next week we will be brewing a beer to celebrate the 2014 hop harvest. While lots of brewers have produced green hopped beers with green unkilned hops we have opted to celebrate the harvest by using freshly kilned new season...

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Roll out the Barrel

I love cask conditioned ale. The traditional ales of the United Kingdom are best served lightly carbonated and at cellar temperature, not flat and room temperature as Todd will tell you as he serves you our ESB ! Traditionally beer...

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Cane Sugar, Purity and Bar Room Myths

There are those in the realm of brewing who would have you believe that the use of cane sugar equates to cheap substandard beer. This idea stems for several sources. Firstly German brewing culture is dominated by an ancient resource...

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A Place at the Bar

I make beer for drinking. At face value that seems like a ridiculous statement, surely all brewers make beer to be drunk. And of course they do. But what I mean is that for our core range I have tried...

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Summer of Saison

This year the Greater Wellington Brewday Festival in Martinborough has come up with the festive brew theme of Summer of Saison. If the wine world can have Summer of Riesling then we can have Summer of Saison. So the Wellington...

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Roots

I sometimes get asked why I am involved in a brewery venture at Waikanae. At a certain level I would think it pretty self evident why I would like to build a business in this corner of the world. Waikanae...

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Confessions of a Control Freak

Contract brewing is an interesting phenomenon. In New Zealand contract brewing, where brewers use other peoples breweries to produce their beers, has become an important part of the craft beer section of the market. From an industry point of view...

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Crab Pots & Sun Burn

Hoppy Wheat , the very words cut an oxymoronic path through how we expect wheat beers to be. Usually fruity, spicy and tart, wheat beers seldom require much in the way of balancing hop bitterness instead relying on the inherent...

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New Brew Coming

We currently are in the calm before the storm. Summer in Waikanae is busy, really busy. The population swells with a chunk of Wellington’s population migrating up the coast to holiday. This will be the first summer high season that...

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Brewing up a business

It started as a simple idea. Two restaurateurs and a beer specialist sat down over a beer and decided that Waikanae would be the perfect place to open a new brewery. Several years later and we are now a brewing...

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