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…
Thursday, 18 April 2019 16:16

Harvest Pilsner 5% - Fresh Hopped

Written by
The fresh hops within this beer are special.  Once chosen for harvest, The brewery bagged them up by hand and without wasting freshness, drove them the few kms to the Brewery.  Enjoy a bold citrus aroma, tropical notes with a crisp, dry finish… and savour those hops! 
Wednesday, 17 April 2019 18:58

Upper Hutt beer fever

Written by
Summer may be over, but that doesn’t mean the beer needs to stop flowing. As we eagerly count down the days to the annual frothy highlight that is Beervana, there’s a perfect festival coming up to hold you over – Greater Wellington BrewDay. Even better, it’s being held at a new venue in Upper Hutt giving you the perfect excuse to get out into the wider Wellington region and visit one of…
Tuesday, 09 April 2019 17:07

Ginhouse Returns

Written by
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…
Tuesday, 09 April 2019 08:11

Selling the delicious

Written by
It may be a surprise to some people that Garage Project employs sales staff but, indeed, it does. Hannah White is their sales representative across the South Island and Wellington region. She moved into the role from a job at the cellar door. Hannah visits supermarkets and bottle shops, and restaurants and bars around the regions. But, she’s probably familiar to most from all the events she coordinates and runs.…
Friday, 29 March 2019 16:39

The power of sour - SourFest 2019

Written by
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…