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Saturday, 15 June 2019 18:00

Songs for the longest night

As we approach the Winter Solstice, Radio NZ is already thinking six months ahead to the Summer Solstice with a competition to write the perfect New Zealand Christmas song.

There’s a fine tradition of Christmas songs. Regular readers of this blog will know Neil Miller is massive fan of Canadian music, especially Michael Bublé. Bubbles has made a career of knocking off Christmas albums so you can give another CD to Gran cos she hasn’t figured out streaming.

There are Christmas classics like Bing Crosby’s White Christmas, but, for me, the peak of Christmas albums came in the 1960s when just about everyone you can think off was mass-producing an album of Christmas specials. Motown, James Brown, Otis Redding, all the usual suspects did one then did another the next year.

There’s a simple but consistent formula for writing a Christmas song. Importantly, it turns the usual rules of creative writing on their head.

A principle we creative writing types are encouraged to remember states, ‘Show Them, Don’t Tell Them’. So rather than writing ‘Martin was angry and confused’, you’d write ‘Martin slammed his glass on the bar and chewed his lower lip’. Let the reader do some thinking for themselves, and form a visual image.

This principle does not apply to great Christmas songs. These must constantly tell you that they are Christmas songs. If the first line is ‘This is a Christmas song’ it wouldn’t be too obvious. Christmas is a time for giving and Christmas songs give constant reminders they are Christmas songs.

Perhaps the very best of those mid-1960s Christmas albums is ‘A Christmas Gift to You From Phil Spector’. Spector, the mad genius, had perfected his rumbling, steam-powered Wall of Sound recording technique and every short, punchy song on the short, punchy album chugs along like a locomotive.

Perhaps the very best song on the album is Darlene Love’s ‘Christmas (Baby Please Come Home)’. Look at that title – the first word tells you what this is about, and if that’s not enough, the backing singers sing ‘Christmas’ at the end of every line. Tell them, tell them and tell them again.

So here’s the formula:

1           Start with a generic tune that is obviously in the style of the particular artist. So a James Brown Christmas song screams James Brown, a Motown Christmas song is by-the-numbers Motown. Use Christmas to reinforce your brand.

2           Intro – use bells. These make the clear and ringing statement: ‘What you are about to hear is a Christmas song’. You can chuck them into the chorus too for a reminder.

3           Outro – use jingles to fade as Santa is riding away on his sleigh. Your tambourine will do in a pinch. Chuck them into the verses too.

4           Say Christmas as many times as you can in between.

Done!

If you would like to enter RNZ’s Christmas song, go to www.rnz.co.nz/christmassong. But fair warning – you will not win. Because I’ve taken the formula, added another rule (5 Nothing is too OTT) and work is well under way for ‘What Santa Gave to Jesus’. It has winner written all over it.

Which links us obviously and directly to Darkest Days on Saturday 22 June.

For just as Christmas is one way of celebrating the Northern winter solstice, here in the Southern Hemisphere we have a tradition of celebrating the longest night with a dark night of dark beers. This year it’s Saturday 22 June.

By my calculation, this is the 7th annual Darkest Days at the Malthouse. But fair warning – my source for this is the Malthouse Blog, a notoriously unreliable thing.

But you can trust me when I tell you there are at least 25 porters, stouts, imperial stouts and barrel aged brews on the tap list this year. Many are new, some are limited to just one keg, and some are the very last keg existing of some favourite vintages.

Check out this for a line up:

8 Wired iStout Affrogato

North End Baby Grand Cru

Fork Brewing Murder of Crows 2018

Lord Almighty Ursus Stout – Last Ever Keg

Kereru Night Spirit 2016 – Aged for 10 months in New Zealand’s own whisky barrels

Garage Project Strong Imperial Dessert Stout – NEW

Epic Imperium

Boneface Crazy Train Scotch Ale

Deep Creek Lord Lamington Stout

ParrotDog LB White Stout – NEW

Moa XO Barrel Imperial IPA

Tuatara Midnight Sun Baltic Porter

Baylands Glasgow Slasher – 2017 Vintage

Black Dog Bean Me Up Mocha Milk Stout

Stone Brewing Woo Stout – imported from California

Tiny Rebel Imperial Stay Puft 2018 – imported from Wales. ONLY KEG

Tiny Rebel Orange Mocha 2018 – imported from Wales. ONLY KEG

Liberty Prohibition Porter – 2017 Vintage

Epic/Sparks Imperial Stout 2018

Coopers Vintage Ale – imported from South Australia

Behemoth Chocolate Fish Stout – LAST KEG

Sawmill Chocolate Stout

Three Boys Imperial Oyster Stout – 2019 vintage, brewed in the first week of the oyster season

Duncan’s Chocolate Stout

Cassels & Sons Double Cream Milk Stout

Renaissance Heritage Imperial Porter – brewed to celebrate Renaissance’s 1000th brew

 

Don’t be afraid of the dark!

Martin Craig

Malthouse Events

Saturday 22 June – Darkest Days, our annual celebration of the darkest beers on the longest night

Thursday 4 July – North End tap takeover

Friday 26 July – 12th Annual West Coast IPA Challenge. Yass!

Friday, 07 June 2019 20:20

Return of the Champions

There’s beer competitions and then there’s beer competitions.

Sometimes it seems as if there’s a different beer award each month – locals only, most popular, bestest beer in this particular store, etc etc etc.

The most credible are open to everyone, use blind-tasting against international criteria, and use a broad panel of experienced beer judges and brewers.

Around this part of the world, the Australian International Beer Awards (AIBA) is recognised as being well-run and highly-credible. It attracted a massive 2594 entries this year, from 402 brewers and 26 countries, which also makes it the largest annual beer competition on the planet.

New Zealand brewers are keen supporters of AIBA, because it helps them to rate their craft across breweries and beer markets around the world, as well as scoring bragging rights over each other.

And we’ve often done very well there too, taking out an almost-permanent ownership of one award in particular. Last year our own Kereru won Champion Small International Brewery. This highly-valued award has also been claimed by Deep Creek (2017), ParrotDog (2015), and Renaissance (2014 and 2013).

This year Northland’s McLeod’s Brewery was announced as the Champion Small International Brewery.

Even better, Deep Creek was announced as the Champion Medium International Brewery, building on its own Small Champ success in 2017 and showing growth doesn’t have to hurt quality.

And to collect the set, DB Breweries brought back the Champion Large International brewery, an award previously won by Deschutes and Weihenstephan, and a first for any New Zealand brewery.

To put this clean sweep into perspective, let’s hear from an Aussie. This is Nick Oscilowski’s commentary from craftypint.com:

“New Zealand is a country that draws a good deal of quiet pride and, dare it be said, validation by punching above its rather modest size on the international stage. So there’ll have been more than a few understated nods to a job well done after the country’s breweries claimed the Champion International Brewery trophies in all three size categories on offer.

“It's easy to imagine the largest smiles being worn in Waipu, the tiny Northland town that's the home of McLeod’s Brewery and now AIBA Champion Small International Brewery. The win – off the back of the Best Amber/Dark Ale trophy for their Traders beer (their interpretation of a Scotch Ale) and celebrated by a commando roll onto the stage and the most dramatic bowing of the night – sets another high mark for a brewery with a reputation that’s been growing steadily in recent years with head brewer Jason Bathgate at the helm.

“It also continues a Bledisloe-like period of dominance that's seen the award go west in six of the past seven years and potentially even signals a stepping stone to greater things; Auckland’s Deep Creek Brewing was the small brewery trophy recipient in 2017 but this year went one better – or at the very least bigger – by filling its swag bag with the Champion Medium Brewery trophy, Best International Lager trophy (for the Undercurrent Pilsner) and an enhanced reputation to take back over the Tasman.”

So you can see why we at the Malthouse are drawing a good deal of quiet pride and, dare it be said, validation by bringing Champion Trophy Winners Deep Creek and McLeod’s to celebrate in Wellington on Friday 14 June. Come along and join Deep Creek’s Scott Taylor, and McLeod’s Anita Mitchell (aka McLeod’s Daughter) to try some award winning beers from our local Champs.

The full beer list is to be confirmed, but it’s looking like a total tap takeover. Look out for these highlights:

McLeod’s

Traders Scotch Ale (AIBA Trophy)

Longboarder Lager

Double Paradise IIPA

Marzen Amber Lager

802 #18

Abbey Light Belgian Single

Great Migration IPA

Pioneer Brown Porter

 

McLeod’s Smugglers Bay Range – Limited Release Vintages. Don’t muck around!

Bonnie Brett Ale 2018

Belgian Dubbel

Belgian Tripel

Barley Wine

Red Saison

 

And from Deep Creek

Undercurrent Pilsner (AIBA Trophy)

Wai-Kiki Sour

Lava Lava Sour

Courage IIPA

Misty Miagi Hazy IPA

Brewtiful Haze

Aloha Sour

Redwood APA

Oakily Doakily Sour

Wisdom IPA

Nikaw Lager

 

Phew! Pace yourselves…

Cheers!

Martin Craig

Malthouse Events

Friday 14 June – Return of the Champions. AIBA Champion breweries McLeod’s and Deep Creek bring their winning ways to the Malthouse.

Saturday 22 June – Darkest Days, our annual celebration of the darkest beers on the longest night

Thursday 4 July – North End tap takeover

Friday 26 July – 12th Annual West Coast IPA Challenge. Yass!

There’s a long and treasured history of games in the pub.

No, I’m not referring the great Angry Birds rush of December 2011. I’m talking about old favourites like Bagatelle, Shove Ha’penny, Devil Among the Tailors, and Nine Men’s Morris.

Publicans have used a wide range of distractions to help people lose track of time and keep them in the pub to try and even the score.

Today there are really only a couple of popular pub games left in New Zealand – pool, and darts. Sure, you can play board games or poker in the pub, but you can do that anywhere.

A good pub game is worth going to the pub to play. It should also be easy to learn and difficult to master, simple enough to allow play after a few pints, and combine a delicate balance of luck and skill. It must fit into a busy pub without taking too much space, and encourage repeat play.

For example, heads or tails is too random and repetitive. Pole-vaulting is too skilful and takes up way too much space. We’re looking for something in between.

Many of the traditional games are a compact indoor version of an outdoor sport. Darts became popular as a winter alternative to longbow practice. Devil Among the Tailors is a compact version of skittles, which is an indoor version of bowls.

Bagatelle was related to both bowls and pool, and is the ancient ancestor of pinball. Players used a cue to shoot a ball up a sloped table, where it bounced off pins and scored points by landing in different holes in the board.

Not much to it really, and even today the term ‘a mere bagatelle’ is used to describe something trivial.

Bagatelle’s user interface changed in the 1790s when the cue was replaced by a spring and pin. This saved space, and eventually the billiard balls were replaced with marbles and the game became more compact and became pinball.

The next, and most significant, change came in 1947 when electrically-triggered flippers were added. This was a major shift from game-of-chance to game-of-skill. Pinball was illegal in many parts of the USA because it was basically a gambling game. Flippers and a key legal case changed this in 1976, when a pinball manufacturer demonstrated in a New York courtroom that players had real control over the game and scores reflected skills.

Which links us obviously and directly to the Boneface Party and Pinball Night on Friday 24 May.

Over the past two years Boneface has built a solid reputation for brewing beer that’s assertive, well-crafted and fun. Owners Selena and Matt Dainty have built a popular and successful venue in Upper Hutt’s Brewtown facility, combining their fresh beers with barbecue and other great food.

All breweries have a back story, and all of them are at least partly fictional. This is Boneface’s:

“A short time ago, in a galaxy not so far away... Three friends on the planet Hoptron - Ozzy, Lemmy, and Kurt –were part of a military unit double-crossed and murdered on the battlefield by their own military leader, Captain Darkness. Shazza, the desperate and grieving widow of Ozzy, stole a secret potion from her grandfather, the keeper of the sacred Hop of Eternal Life. Sprinkling the secret potion, known as ‘The Juice’ onto the graves of Ozzy and his team, she began to bring them back to life. But she was interrupted just as they emerged, their faces still bone skulls.”

Seems legit. Just to clarify, Ozzy is a space chimp and Lemmy is an amputee space elephant. I think Kurt is a space goat but I’ll be able to find out next week.

Matt and Selena have a love of science fiction storylines and strong pop art graphics. They also enjoy the classic, analogue, ballistical thrill of traditional pinball and so they are bringing some of their own pinball machines from Upper Hutt to the Malthouse for one night only.  The Boneface crew will be on site and they’ll be bringing fresh Boneface beers with them too.

Come for the beer, stay for the high score.

Cheers!

Martin Craig

Malthouse events

Friday 24 May – Boneface Party and Pinball Night

Saturday 22 June – Darkest Days, our annual celebration of the darkest beers on the longest night

Thursday 4 July – North End tap takeover

Friday 26 July – 12th Annual West Coast IPA Challenge. Yass!

It’s the freshest time of the year

Every year there’s a rush to get the freshest hops out of the gardens and into the beer.

The flavour compounds in hops are oils, and are highly volatile. The sooner the hops reach the beer, the more flavour they can add. As soon as they are plucked off the bine they start to fade, as the lightest of the oils start to evaporate.

So producing a fresh hop beer is a minor miracle of luck, timing, weather, logistics and early morning starts. The fact that Wellington is about to experience Hopstock 2019, with 32 fresh hop beers on tap all around the region, is a major miracle. Hopstock 2019 kicks off next week from Wednesday 1 May.

Lion introduced fresh hop beers to New Zealand in 2006. Working at the now-defunct Mac’s Brewery on Wellington’s waterfront, brewer Colin Paige gave us Brewjolais as beer’s equivalent of Beaujolais nouveau, the first, freshest wine to be released after every French grape harvest.

This year the Malthouse’s Hopstock guest brewer is Mean Doses Brewery. It’s appropriate, given that Hopstock is all about freshness, and Mean Doses is the closest brewery to the Malthouse, just 450m away up Tory Street.

We all know brewers’ love of a cringey beer pun. Well Mean Doses is an anagram – it’s owner, brewer and mastermind is Dean Moses. Dean’s 2019 fresh hop brew is called So Fresh & So Mean IPA. In Mean Dean’s own words, “The beer is 5.5%. IBUs are at 55ish, so this is an assertive IPA with a pleasantly distinct ‘green’ quality. 20kg of Nelson Sauvin fresh hop lost their lives in the making of this beer - all in the whirlpool. There’s Motueka and Riwaka rounding off the hop salad.”

So Fresh & So Mean is available at the Malthouse from Wednesday until it runs out. Don’t miss out.

And speaking of fresh, Tuatara has shed its skin with a rebrand and the introduction of five new beers into its core range. It’s celebrating with a tap takeover at the Malthouse from next Saturday 4 May.

Anyone following Tuatara’s limited releases will know it enjoys flirting with hazy styles, and two of the five new core range beers are on the cloudy side.

“We’re a big fan of hazy styles and have been playing around with them a lot in the last year”, says Brayden Rawlinson, Tuatara’s head brewer. “The new Hazy IPA is a refined recipe based on the crowd favourites Suspense and Kilmog Fog. And the new Hazy Pale Ale we are launching is, in my opinion, the ultimate hazy - with all the big flavour and aroma you should expect from this style, but with a slightly lower ABV.

“Last year we did a Baltic Porter at The Third Eye, our Wellington microbrewery, and it was one of our most popular beers so we’ve been itching to release another for people to get stuck into. We also know that Tuatara drinkers love Kiwi hops and our new New Zealand IPA has a massive hop profile that really celebrates the prodigious tropical characteristics of New Zealand-grown hops”.

The five new beers will be on tap at the Malthouse from 3pm, Saturday 4 May, joined by Tuatara old favourites and a couple of surprises. There will be tons of prizes available, and the first 30 people through the door get a free t-shirt.

The five new beers are:

IPA (6.1%) - Layers of citrus aroma from the fruit forward hops. Very fruity flavours of citrus, tropical and stone fruits. Balanced malt base. Solid bitterness. 50 IBU.

Hazy Pale Ale (5.5%) - Tropical and citrus fruits with subtle honey malt aroma. A refreshing combination of mango and pineapple flavours with a generous dose of citrus. Light bodied with honeyed malt undertones. 27 IBU.

Roughneck Hazy IPA (7.1%) - Tropical and citrus fruit marry beautifully with the subtle esters of banana and apple. Layers of tropical (Mango, Pineapple) and Citrus (Orange) fruit coming from the big, staggered triple dry hop. Some residual sweetness and a seemingly non-existent bitterness from the judicial use of kettle hops. Creamy mouthfeel and texture. 15 IBU.

Midnight Sun Baltic Porter (7%) - Deepest dark red. Rich plum and raisin. Lots of silky, velvety chocolate on the palate, very light coffee character. Beautifully weighted, rich, warming and embracing. 40 IBU.

Primeval Tendency NZ IPA (7%) - Herb, citrus, toasted caramel aromas. Orange zest and pine flavours balanced with a full-bodied crystal malt sweetness. 50 IBU.

Malthouse events

Hopstock 2019 – from 1 May

Tuatara Re-evolution and Tap Takeover – from 3pm, Saturday 4 May

 

Cheers

Martin Craig

ENDS

Tuesday, 09 April 2019 17:07

Ginhouse Returns

I’ve only had one official noise complaint in my life, and I’m proud to say it was while I was playing In a Silent Way by Miles Davis.

Gotta love some irony.

Ironically I wasn’t playing Ironic by Alanis Morissette. Well, it’s not really ironic, because I never play Alanis Morissette, never ever. As Irishman and honorary Kiwi Ed Byrnes famously said, “The only ironic thing about that song is it's called Ironic and it's written by a woman who doesn't know what irony is. That's quite ironic.”

Alanis is, of course, a Canadian musician, and regular readers of this blog will know my Blogmentor Neil Miller is a big fan of Canadian music. There’s a lot to like – Neil Young, Cowboy Junkies, Leonard Cohen, Daniel Lanois, just to get started. But unfortunately for Neil and anyone within karaoke earshot, Neil’s tastes tend towards the Justin Bieber/Burton Cummings/Bryan Adams end of the Canuck musical spectrum. Don’t ever get him started on Nickelback.

My own tastes are generally south of the 49th parallel, starting in Detroit and rolling lazily south to Memphis, Muscle Shoals and New Orleans. I learnt the trumpet as a kid but was never any good. I was playing brass band stuff and had never heard of a Miles Davis and anyway you can’t really play the trumpet until your heart’s been broken. It’s a lips thing.

Davis’s In a Silent Way isn’t silent of course. It’s sparse, it’s bare, but there is actual music, trumpets and stuff and a bass riff worth stealing. It’s not totally silent like John Cage’s 4’33” – if you want a real challenge, try to get a noise complaint while playing that one.

Which links us obviously and directly to Ginhouse Returns, 12-13 April.

Because, while vodka is like 4’33”, gin is like In a Silent Way. Vodka is simple, clear spirit, but gin takes the same pure spirit and then redistills it with berries, herbs and spices to add subtle hints of flavour and aroma and interest.

It’s that balance of subtlety and aroma/flavour that makes gin so alluring to craft brewers and drinkers. We’re used to the flavours and aromas of hops, especially the stone-fruity/piney/citrusy elements of new world IPAs. But gin is much more adaptable.

Juniper is compulsory, of course, by definition. The backing band, The Botanicals, can introduce just about anything the gin maker desires, in combinations that reinforce each other, working in the same way as a good spice rub.

And then you can additional layers of flavour with a good mixer. Tonic is the go-to, but today’s burgeoning craft soft drink scene gives many new options

Since the last Ginhouse, held in summer, Luke and Anthony from Hidden World Gin have crafted a new Hot Cross Bun gin, using the classic spice combination used in the paschal treat. It will be launched at Ginhouse Returns, on tap as the classic gin & tonic, and also available from the bottle, with the recommended mixer being Fever Tree Indian Tonic.

All up, there’s two gins on tap and another seven Hidden World Gins in the bottle with great mixers. If you’re looking for the old IPAs, eight Epic beers will be on tap, including the timeless Hop Zombie and Armageddon; newer arrivals Galactic Criminal and Shotgun; and the brand-spanking Wonder Juice, Epic’s first venture into the controversial hazy IPA.

Here’s the full Ginhouse Returns experience –

 

Perfect Gin & Tonic matches:

Hidden World Ginhouse Gin with Fever Tree Mediterranean Tonic

Hidden World Guardian Gin with Schweppes Tonic

Hidden World Hot Cross Bun Gin with Fever Tree Indian Tonic

Hidden World Chilli Gin with East Imperial Thai Ginger Ale

Hidden World Floral Gin with Fentimans Rose Lemonade

Hidden World Cucumber Gin with Strange Love Light Tonic

Hidden World Navy 60% Gin with East Imperial Yuzu Tonic

 

Gin taps:

Hot Cross Bun Gin & Tonic

Negroni

 

Epic beer taps:

Armageddon IPA 6.66% ABV

Galactic Criminal Australian pale ale 5.7% ABV

Awakening Pilsner 5.2% ABV

Epic Lager 5% ABV

Epic Pale Ale 5.4% ABV

Epic Shotgun XPA 4.8% ABV

Hop Zombie Double IPA 8.5% ABV

Epic Wonder Joose - New hazy IPA 6.2% ABV

Ginhouse Returns – From Friday 12 April until the gins pucker off

 

Cheers!

Martin Craig

Guest Malthouse Blogger

Friday, 29 March 2019 16:39

The power of sour - SourFest 2019

It’s a problematic term, sour beer.

Vague, undefined, contradictory and divisive. Some brewers avoid using it altogether, while still producing delicious, refreshing beers in the lower pH range.

Let’s take a closer look. First, ‘sour’.

Most literally, this covers any beer with a low pH, typically around three or four. Now, while different beers can share similar pH readings, it does not follow that they share much else. They can taste quite different, and can be made using unrelated techniques, with distinct ingredients.

That’s why many craft brewers prefer to avoid the term – it isn’t very helpful for the punter. But it does mean the sour beer tribe includes a wide and often unpredictable range of flavours, aromas and drinking experiences.

There was once a time, back before Louis Pasteur discovered the role of yeast, when most beers were sour-ish. Wild yeasts and other bugs tend to produce acidity, and many home brewers (and even some commercial ones) have experienced the unwanted vinegary tang of acetic acid in their handiwork. Today brewers go to great lengths to help their brewing yeasts thrive and keep other bugs out.

Sour brewing is the exception here. Wild yeasts and bacteria are encouraged or even deliberately introduced. Different techniques have different results.

The quick way is to add a souring agent to the beer during fermentation. The most common are Brettanomyces (a yeast), Pediococcus (the bacteria that ferments sauerkraut), and Lactobacillus (yoghurt bacteria). The results are fast and almost predictable.

Slower and less-predictable techniques include chucking some fruit into the beer, and aging a beer in wine barrels. The yeasts already living on the fruit skin and on the barrels cause a second, sour fermentation, and the fruit and wine-soaked barrel wood add to the flavour.

Or brewers can just go for broke, leave the beer exposed to the air and all the greeblies floating around in it, and take their chances. This is the most traditional way to make a sour beer, and probably the oldest way to make any beer. The wort sits naked and exposed in a coolship – like a shallow swimming pool – and whatever lands in it is left to thrive. This is the technique famously used to make the famous Belgian lambics, and many New Zealand brewers now have a coolship or other vessel to catch their own unique biota of greeblies.

And second, ‘beer’.

Yes it’s true that sour beers share the same basic ingredients and equipment as other beers, but, wow, you wouldn’t know it from the flavours.

You know those people, you know who I mean, who tell they don’t like beer and they’ve tried them all?

Well try them on a well-made sour and wait for the denial – ‘That’s very nice but it isn’t beer!’

Most beers balance hop bitterness and malt sweetness – that’s the deal. But sours forgo most or all of the bitterness for acidic sourness, balanced against the malt and fruit sugars. So if you’re seeking the big, fresh hops hit (and believe me, I do!), you won’t get it here. But if you don’t like bitterness, then sours bring an opportunity to revisit what beer can be and what flavour experiences skilled brewers can deliver.

Some sours convey the wine that previously sat in the barrels. Fruit obviously if subtly contributes too. But the sour fermentation adds dimensions all of it’s own, most obviously with Brettanomyces. This yeast gives aromas and flavours often described as ‘farmyard’, ‘wet horse blanket’ (don’t ask me, I was born in Te Aro) and, in a catch-all, ‘funk’.

And of course all these different dimensions change over time, meaning it can pay to cellar and revisit sours beers over a period of years. In fact, with many of these, fresh is not best.

So, as a totally unscientific demonstration of sour beer diversity, here’s the 22-beer SourFest 2019 lineup, all on tap:

From Belgium:

Lindermans Kriek, Belgian Kriek Lambic

Kriek Boon, Belgian Boon Kriek

Duchesse De Bourgogne, Belgian Flanders Red

 

From the USA:

Lagunitas, Sweet Tart sour mash Ale

 

From New Zealand:

Blackdog, Mellon Collie

8-Wired, A Fist Full Of Cherries

Te Aro Brewing, Belgian Sour Blonde Ale

North End Brewing, La Voile Noir Dark Saison

North End Brewing, Rivage Brux Barrel Aged Farmhouse Ale

Fork Brewing, Blended Sour Ale

Craftwork, Terroir Blend 2017

Sawmill, Passionfruit Sour

Garage Project, Raspberry Lemonade Sour

Hallertau, Funkonnay

Deep Creek, Aloha Passionfruit & Guava Sour

Whistling Sisters, Rooty Toot Toot

Moa, Sour Cherries on the handpull

Tuatara, Two-year Aged Raspberry Belgian Sour

Three Boys, Salt & Sour Gose

Juicehead, Kettle Sour Lemon Verbena & Hibiscus

Maiden Brewing, Plum Kettle Sour

Bach Brewing, Raspberry Berliner

Plus more....

Next time we check out Ginhouse Returns – Mothers’ Ruin takes centre stage again! Luke & Anthony from Hidden World Gin are back showcasing their latest release, Hot Cross Bun Gin on tap. There will also be seven brand new G&T matches plus Negroni's and Gin & Tonic on tap

SourFest 2019 – From Friday 5 April until the sours pucker off

Ginhouse Returns – From Friday 12 April until the gins pucker off

 

Cheers!

Martin Craig

Guest Malthouse Blogger

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