Smokin’ Bishop back on tap

Invercargill Brewery’s first batch of Smokin’ Bishop hadn’t even finished fermenting before it was sold out this year – testament to the award-winning brew’s popularity.

Brewer Steve Nally promptly whipped up another 1200 litres of the seasonal full malt lager, which is now available at Invercargill Brewery’s Wood Street premises.

“Once again it’s in hot demand but we were expecting that this year – we’ve heard from numerous beer connoisseurs around the country that they appreciate the complexity of the beer and its uniqueness,” Mr Nally said.

“It’s not for the average beer guzzler who fails to appreciate the merging of flavours.”

Smokin’ Bishop was the first commercially available smoked beer in New Zealand. The perfect accompaniment to hearty winter fare, the smoked bock is made from manuka-smoked malt and has an alcohol content of 7 percent.

Available each winter as a limited edition, Smokin’ Bishop took the beer world by storm following its debut in 2007 with 600 litres quickly snapped up. Last year, Mr Nally increased production to 1200 litres but actually sold twice that.

“As a boutique brewer, I get a lot of satisfaction crafting a beer like Smokin’ Bishop which really finds its niche,” Mr Nally said.

Reinforcing its reputation as one of the world’s finest brews, Smokin’ Bishop has been selected to feature in a new publication, 1001 Beers You Must Drink Before You Die – one of just 15 New Zealand beers to get the nod.

One thought on “Smokin’ Bishop back on tap”

  1. Go Steve! This is the second beer in my “convert people to good beer” arsenal. The first being Epic Pale Ale, of course. I like to use beers which are so radically different from what many people expect “beer” to taste like, that they're at worst intrigued, and at best, wowed. The latter reaction is usual for Smokin' Bishop. I've hooked many a straggler with this one.

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