Beer Haiku Friday and Barrels of Beer

Today’s much-anticipated Beer Haiku Friday describes a beer drinkers paradise. It is called “Variety“:

Dreaming of a place
Where they serve an endless stream
Of various beers

Speaking of beer drinkers paradises*, the latest Malthouse blog looks at the development of barrel-aged beers, talks to three New Zealand brewers who are doing it and profiles the new Moa Barrel Reserve range. The blog is called “Barrels of Beer“:

Epic Journey, two 20-litre barrels of Epic Armageddon which spent six weeks on the Interisland Ferry, were a big hit at Beervana 2009. Their Impish Brewer Luke Nicholas predicts we will see a lot more barrels in use at Beervana 2010. He is a bit of a convert to barrel-aging saying it was “fun and really changed the beer in a way I didn’t expect. It was interesting but also a bit scary and creepy leaving it to the wood. You don’t have that control and there are a lot of unknowns.”

* See what I did there?

Glass Tips – Beer Haiku Daily and the Malthouse blog

Seeing New Zealand the Right Way

I recently met a very cool American guy called Kurt who was touring New Zealand in search of adventures and good beers. He has been keeping a bit of a journals of his travels:

headed north and made my way to Queenstown, on a lake in the southern alps (Misty Mountains). pretty awesome. parked the Falcon at a camping park in town just at the base of a mountain. took the gondola up to the peak and had a few beers just soaking in the Misty Mountains. went out to Dux Delux for some Black Shag Stout, then a pizza at Missi’s, then some beers at the Minibar, which has a huge selection. quiet sunday night. tonight I go to a Haka demonstration and then dinner at the peak. cool little town Queenstown is. headquarters for adrenaline activities (bungy, rafting, jetboating, skiing, lumberjacking, shoving sheep off of cliffs (with a kilt, naturally))…no snow except for the peaks, just prior to the season, but it is still very cold!

Click here to read his account of his adventures and beers down south in all its unedited glory.

There’s Moa to this expo beer than hops

Mr Scott said the idea of making a blackcurrant beer was something different and interesting.

Moa already makes Harvest Moa, a cherry beer that Mr Scott said had been a big success.

The only problem was there was only 10 days to develop the blackcurrant beer, a process which normally took about a year, but he was still happy with the result so far.

“This is just a prototype. We can make it heaps better.”

The beer will be tinkered with for the Japanese expo, but it probably will not be available in New Zealand supermarkets for at least a year.

Full Story

Getting back into it

The last beer column in the Wellingtonian newspaper for 2007 profiled the Moa range of beers:

It is perhaps fitting that the son of a famous winemaker heads a brewery which blurs the line between wine and beer. Moa beer is the brainchild of Josh Scott, son of Allan Scott, the founder of Allan Scott Wines. An accomplished wine maker himself, the implausibly youthful Josh has incorporated several wine making techniques into his range of beer including elements of the “methode traditionelle” used in making Champagne.

Glass Tip – The Wellingtonian for kind permission to republish

From the latest edition of the Free Radical, an article reviewing the results of the BrewNZ 2007 Beer Awards:

Beer awards are a bit like boxing tournaments. Just as a heavyweight fighting a flyweight would be a gross mismatch, it is hard to objectively judge the respective merits of a chocolately London Porter against a hoppy New World Pale Ale. Accordingly, beers are entered into one of ten classes (each with numerous sub-classes) so that like can be assessed against like.

There is an excellent article in the NY Times called Brews that go to Extremes:

“If one is good, then two is better!”

Such is the ethos of extreme beers, an all-American genre in which brewers are engaged in a constant game of “Can you top this?” Whether using an inordinate amount of traditional ingredients like malt or hops, or adding flavorings undreamed of by Old World brewers, American brewers have created a signature style that beer enthusiasts seem both to love and hate.

Mmmm… Unearthly IPAs… Sessionable…

Glass Tip – South East Asian Correspondent Belinda

Finally, for the hordes of people who wrote in clamouring for the return of Beer Haiku Fridays, rest assured this popular feature will resume tomorrow!

Some light reading before beer o’clock

From the Wellingtonian, my latest column on the world’s largest fair, Oktoberfest:

German beer has a deservedly fine reputation around the world. Their voluntary adherence to the world’s oldest food standard (the Bavarian Beer Purity Laws of 1516) ensures that only malt, hops, yeast and water are used in their beers. Additive-free beers were not invented by Steinlager Pure in 2007.

Continuing the Oktoberfest theme but taking it a oddly magnificent direction, a report from the latest Cellar Vate tasting:

This month’s tasting at the Backbencher had a genuinely unique theme – Moa-toberfest!

Will Moa-toberfest be the next big thing? What is Moa-toberfest anyway?