To bring some belated class to this blog, here is a Haiku about Shakespeare and beer entitled “Sorry Bill“:
When suffering slings
To beer, or not to beer? Duh!
What a dumb question
Glass Tip – The good folks at Beer Haiku Daily
The latest installment on the Malthouse blog takes a look at Invercargill Pitch Black and “pouring beer the traditional way“:
New Zealand bars tend to serve their beer at a universally cold temperature as Kiwi drinkers largely expect them to. Our beer almost always has added carbon dioxide to increase the bubbles and, as a rule, New Zealand beer has tended to be on the sweet side by international standards. Customers from the Motherland have been known to frequently point out that even today our beer is too cold, has too much head and is “not like they make at home, by thunder.”
Glass Tip – The Handsome Scotsman Colin Mallon and the Malthouse blog
Here is the full report on the latest tasting session at the Backbencher:
The theme for the September session of the Cellar-Vate beer tasting club was the unique “Dark and Ducky.” This moniker was devised to cover a combination of dark beers and the bottled range from the Dux de Lux. The 50 people in attendance had the Dux beers presented to them by the legendary Dick Fyfe. Given Dux de Lux means “masters of the finest”, I speculated in spectacularly poor Latin that this would make Dick the Dux de Dux de Lux – the master of the masters of the finest. I doubt it will catch on and it would never fit on his business card in any case.
Next, the first ever beer tasting event at the Ministry for Culture and Heritage:
On Friday night, I had the chance to run a fun little beer tasting at the Ministry for Culture and Heritage (who I accidentally called the Ministry of Culture and Heritage on the tasting menu and was immediately chastised. You never stop learning in this job.)
Finally, a write up in the Herald of a recent boutique beer tour:
Miller – a beer writer and expert who knows everything you could about beer as well as anyone who matters in the Wellington bar scene – is great company. He must be the only person I’ve met who carries around hops and barley in his bag.
In my defence, I usually only have hops and barley in my bag when I’m running a tour or a tasting!
There was a unique theme for the IRD Social Club beer tasting on Friday night:
Although the room was done up in its “traditional” Oktoberfest decorations consisting of German flags and pictures of David Hasselhoff with his shirt off, the actual theme for the tasting was quite different. For the first time ever, I was asked to present a flight of beers with “funny names and/or funny stories behind them.” It turned out to be a great theme.
I’m delighted to be the 23rd inductee into Adrienne Rewi’s series “Meet the People – Ordinary and Extraordinary New Zealanders Doing Interesting Things“:
When people ask acclaimed Wellington-based beer critic Neil Miller how he became a beer writer, he says he was simply an enthusiastic amateur lucky enough to turn professional. He says that while he had learnt how to research during six years at Parliament and how to speak through university debating, he hadn’t always appreciated good beer.
Bonus points for the use of “acclaimed”!
Always the biggest tasting session of the year, Belgian Beers at Cellar-Vate:
While some of the 45 keen people packed in the Cabinet Room at the Backbencher may have been marking the national day of Belgium, I suspect more were attracted by a top notch beer list from the land known as “the paradise of beer”. The fact that there was only one beer under 8% did not seem to put any one off!
Tonight I ran a tasting at Statistics New Zealand on what turned out to be a (surprisingly) stunning Wellington evening:
It was also lucky that was it was the people in this organisation who were asked to equally share seventeen bottles of “The Hef” between 36 tasters. That would have stumped many less arithmetical organisations.
Finally, beer makes it to writer and photographer Adrienne Rewi’s blog!
From the pages of The Wellingtonian newspaper, a column on beer at the Wellington food show:
Once through the gates, the first question facing every attendee at the Food Show is “left or right?” My decision to go left was immediately vindicated as virtually the first stall I saw was the Epic Brewing Company from Auckland. The impish brewer Luke Nicholas was handing out samples of his crisp Epic Lager and massively hopped Epic Pale Ale to big and appreciative crowds.
From The Salient, a short but intense look at stupid beers:
While many students live by the creed that the best beer in the world is the one right in front of them (preferably that someone else paid for), there are some beers which are simply stupider than Paul Holmes in a burka.
Finally for this update, The Salient column on dark beers:
A surprising number of people have absolutely no idea how beers get a dark colour. Depressingly, the majority seem to think that artificial colour is simply added at some specified point in the brewing process and – hey presto – instant dark beer. Tragically, that is precisely how a couple of breweries do it.
Beer and Food Match of the Month: Proper French Roquefort cheese and Invercargill Smokin Bishop – magic.
Invercargill Brewery has announced the return of their Smoked Bock specialty beer Smokin’ Bishop:
Back by popular demand the Smoked Bock that won gold at last year’s BrewNZ Awards. Last year we brewed 600 litres as a trial beer which won rave reviews from Beer Geeks – this year we’re brewing 2400 litres of which 1200 litres has already been sold.
Export Gold has undergone a major revamp with a new look and a new website coming soon:
Export Gold has a great new look and an excellent communications campaign that’s set to keep the lads on the move. The beer in the bottle is the same great Export Gold but the brand is going through a big revamp – new logo, new look, new labels and new communications. Export Gold’s Jonathan Goldwater says that the key to ensuring that the brand is relevant is to spend time focusing on really understanding its consumer.
Fans of Invercargill Brewery beers have long thought it a product worth bottling but demand this summer has exceeded capacity.
Enter the custom-built American Maheen Merlin, which can tackle 2000 bottles an hour, washed, filled and capped.
The Maheen’s arrival means Mr Nally will have more time to develop flavoursome seasonal brews in the ilk of Smokin’ Bishop, the smoked bock-style beer that won both gold and best in class at the BrewNZ Awards in September.