My 2011

2011 was a great year. After 8 years abroad and living in South Korea and the United Kingdom, it has been great moving back to New Zealand and living again in this little slice of paradise. I thought I better put together a little precis of what I found great about the last year…

NZ Craft Beer TV award for yummiest Kiwi brews

This one is pretty easy. When Luke and I were touring the country and filming for the Craft Beer TV series, we were blown away by the quality of the beers we tried up and down our fair isles. It was Dave Kurth of West Coast Brewing in Westport’s creations that had us seriously impressed. His International Pale Ale is my favourite NZ beer of the year. He also has the coolest sweaters/jerseys of any NZ brewer. Kudos.

He looks all innocent in his rugby shorts and workboots, but his brewing prowess is impressive!

Ted DiBiase award for Sleeper of the Year

Known for his awesome “Million Dollar Dream” followed by ramming a US $100 bill in his opponents mouth, Ted DiBiase was a wrestler of the 80s that would nullify his opponents with his aforementioned sleeper hold. The brewery that I think deserves this is Sprig and Fern in Nelson. Sure, they’re not really a sleeper in the sense that they’re super successful, running some brilliant pubs in Nelson and the surrounding area (with a new one due in Tinakori Road, Wellington in the coming months). Couple that with the fact that they won a truckload of medals at the 2011 BrewNZ awards (10 in total) and you can see why I think these guys may just be the ones to watch in 2012. Brewing legend and owner Tracy Banner heads up the brewing team and constantly delivers precisely brewed, flavourful beers that put a smile on my face every time I try them. Respect.

I reckon Tracy and her team have a lot more than malt hiding in those bags. One to watch for 2012!

The Ben Stiller Character out of that Mystery Men movie who is Angry all the time Award

Ben doing his angry face (and looking forward to some comments below)

I’ve been told in the past that I’m sometimes too positive when it comes to the craft beer industry. So I’m about to shock you all by posting something negative. Close your eyes and scroll down if you don’t want to read it!

The thing that has annoyed me about coming back to New Zealand is the contrariness of regionalism when it comes to brewing and breweries. I know that it’s mostly tongue-in-cheek and that banter between provinces (and especially banter between anywhere else in NZ and Auckland) is part of our culture, but would be great if we started seeing New Zealand as exactly that when it comes to our impressive array of breweries and beers. I’m not fond of the separatism that comes about from hailing one place as being the greatest and others inferior. It smacks of the Tall Poppy syndrome that reigns supreme over here. Sure… stand up and be proud of the great craft beer selection in the pubs and bars of your city, but as you do that, remember that it was not always so. Don’t complain if you can’t find craft beer in your local or your town or your area. Politely ask operators about stocking products you enjoy. That way we can create Craft Beer New Zealand. Country by country… 🙂

Those smaller ones will catch up eventually!!!

The Kelly Ryan Award for Employer of the Year

You’ve probably figured this one out by now, but I’ve had an incredible year working with Luke from Epic. Tweaking our current recipes to get them exactly where we want them, developing five new beers from brew process through to final packaging, touring the country with NZ Craft Beer TV, launching our new brews at pubs throughout NZ (and a couple in Australia), fiddling around on ePICObrewery – my first foray into homebrewing (I think my first ever brewday as a trainee brewer saw the production of around 100 000 litres of wort, so brewing 30 litres at a time has been lots of fun), supping loads of beers with The Beer Mule, it’s been busy and fantastic. (For the record, my undisclosed award for 2006 was joint win for Fyne Ales and Thornbridge Brewery and from 2007-2010 it was Thornbridge Brewery. I have a feeling that you, the intrepid reader may begin to notice a trend developing…)

Cheers, Luke!!!

The Bruvinity Award

Okay, I mashed together poor spelling of the word “brew” with the word “divinity” as I couldn’t think of a witty title for this award. I know that Søren isn’t actually the reincarnation of a Scandanavian god, but he does seem to be omnipresent at most brewing events, holds down not only his job as Renaissance brewer but also as Head Brewer of NZ’s Champion Brewery, 8 Wired Brewing and presents himself as one of the more passionate brewers I have met. He’s also a bloody nice guy and I imagine that if I was to ever meet a god, he wouldn’t talk with a New Zealand accent (I’ll admit that I keep thinking of Neil Gaiman‘s brilliant book, American Gods as I type this). I wonder if he has special names for his brewing tools… that rubber-headed mallet isn’t called Mjölnir by chance is it??

I'm sure there's an eight-legged horse around the corner (original photo from Jed Soane's wicked http://thebeerproject.com)

Blegendary Blumberjack Blogging Award

Alice Galletly of Beer for a Year has taken on the behemoth task of trying a beer a day for 365 days, keeping us entertained and updated on a (mostly) daily basis about the different brews she tries. She shoots from the hip, tells us exactly what she thinks and through her blog it’s great to see someone’s voyage of discovery. It’s not shrouded in technical jargon (as I know this blog is prone to be!), it’s full of amusing metaphor and more importantly, it makes me want to try some of the brews she describes. Nice!

Is it perspective or is that a large platter... 🙂

The DeLorean Future Brews

I pull out my Mayan Calendar/Nostradamus Prophecies/Harold Camping Malarkey

There are a couple of these. When they are released, I’m sure you’ll all be shocked and impressed by my amazing predictions and the said brewers will curse me and try and sue me for industrial espionage. Little do they know it’s because of my converted Mazda 6 (with a DeLorean chassis) and the magic speed of 88 kilometres per hour (because 88 miles per hour is naughty and that really stupid ad on tele about Mantrol alludes that it’s not cool to drive your car at 141 km/h). Here they are…

A 2.7% mild hopped at around 17 IBU by Epic

A collaboration Imperial Mexican Lager between Three Boys Brewing and The Four Horsemen named The Seven Rancheros.

A beer made solely with peat by Yeastie Boys. Each bottle comes with a miniature peat spade to aid ingestion.

DB Breweries develop a new craft range beginning with a 9% Double IPA. Joseph Wood from Liberty Brewing acts as consultant.

In fact, I’m sure you’re all pretty adept at coming up with some Delorean Future Brews yourselves… any suggestions??

All the best for 2012! Kelly

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British Guild of Beer Writers Dinner 2009

I don’t know if it’s normal or not for brewers to join the Beer Writer’s Guild, but to be honest, I really enjoy writing about my favourite subject in the world. I began writing when I spent a 3 year stint teaching English in South Korea. Just a monthly article for a local community paper back home highlighting what I was doing over there and how interesting and fascinating the Korean culture and country was. I’ve always enjoyed writing. If I hadn’t followed my other passion, science, at university, I would have definitely studied English.

Before I came to the UK, I didn’t know there was such a thing as a Guild of Beer Writers. I had studied for an Institute and Guild of Brewing (now the Institute of Brewing and Distilling) exam whilst a trainee brewer back in NZ and this was my first encounter with the world of Guilds . The Dungeons and Dragons geek in me always thought it was pretty cool that there were still such things as Guilds in the Old World and I half-imagined dudes in hooded cloaks walking through dusty, pillared halls and discussing the Secrets of the Yeast, shifty eyes looking for random assassins from the rival Wine and Whiskey guilds that were bound to attack and steal secrets aplenty. It’s always good to have an imagination.

So there I was, attending my first ever Guild dinner as a fully fledged member. Simon, Alex and I arrived at the venue and began chatting to the myriad of familiar faces that had already gathered in the reception area. There was a fantastic selection of welcome drinks. Offerings from Brains (SA, SA Gold, Dark and the Rev. James), Caledonian (Deuchars IPA, 80/-, Flying Dutchman, Double Dark), Molson Coors (Blue Moon, Grolsch Weizen, Worthington White Shield, Zatec), Shepherd Neame (Bishops Finger, Spitfire, Whitstable Bay) and Well’s and Young’s (Bombardier, Young’s Special London Ale, Young’s Bitter). But I also noticed that one of my favourite lagers, Budvar had a stand. We made a bee-line for the fridge, sampling a few of the nibbles on the way. Tuna Nicoise tartlets, Maki rolls, Pear and Stilton on crumpets, Lamb kofta… yum! The Budvar lager was a great first beer, quenching the palate perfectly and easily blending into the Budvar Dark that followed, all cappuccino and hints of sweetness.

We caught up with Alastair Hook from Meantime Brewery, who excitedly told us of his new brewery expansion and briefly chatted to Sean Franklin from the esteemed Roosters Brewery and Alastair Gilmour, beer writer extraordinaire, resplendent in his tartan tie.

Eventually we were called into the dining area where we were welcomed by the Guild Chairman, Tim Hampson and introduced to the menu by yet another esteemed beer journalist, Adrian Tierney-Jones and the Hilton London Tower Bridge’s Head Chef, Christian Honor.

Maybe it was just a coincidence, but the tables were all named after hops, and we sat at Perle. As I type, we have a fantastic Dry-Hopped Light Ale sitting in one of our conditioning tanks that we thought would be a fantastic tribute to European hops. At 3.3% AbV, it sits at the more challenging end of the spectrum in terms of creating a beer with a lot of flavour. We used Vienna malt as our base malt instead of the usual Maris Otter pale ale and also went for dextrin and caramalt to give a bit of a nutty, biscuit flavour and a little body. Hop-wise, it was all about Saaz, Tettnang and Santiam. “Santiam?” I hear you all cry? Well, its parentage is mostly European (Tettnang and Hallertau Mittelfruh) with a hint of the US, so we thought it was close enough. As well as using first wort hopping (that’s adding the first load of hops into the copper as you begin running off the wort from the mash) we also dry-hopped in the fermenter with the wonderfully fragrant Perle and again in the conditioning tank with Celeia from Slovenia. The Perle from this season is so good, that I thought we should really honour this beer and named it Pearl (we had also previously done a similar ale at 2.7% with the brilliant German noble hop, Saphir… yep, we called that Sapphire). So to cut a long story short, sitting at the Perle table was quite fitting.

The meal began with a Black Shetland mussel and Margate clam chowder with chilli. Creamy and decadent with some delightful edible garnishes, this worked brilliantly with the Meantime Pilsener it was matched with. The Pilsener come across with touches of bready malt and a lovely noble, slightly grassy hop aroma. The bitterness was crisp and clean and a brilliant cleanser after each mouthfeel of silky soup.

Smoked venison with goat’s cheese on a fig and apple juice terrine was next. Cylindrical like some type of meat-lovers Sushi roll, each mouthful was heavenly. The creamy goat’s cheese saturated the tongue with fats and oils and softened the beautiful, thinly sliced venison that surrounded it. Small cubes of beetroot held hands with the venison, that slightly earthy flavour from both combining wonderfully, eagerly balanced by the slightly tart-sweet combination of apple juice and red wine vinegar.  But it was the beer that brought it all together. Duchesse De Bourgogne by the Verhaeghe brewery in West Flanders is an exquisite example of the sour red-brown beers that the Belgians do so well. Hints of soft acidity, balsamic-soaked cherries, a background of oak and even a touch of fig that works perfectly with the terrine upon which the venison roll rested. Everyone needs to taste food like this with beer like this. E-v-e-r-y-o-n-e.

Our main was a slow braised rabbit leg in a roasted rabbit saddle on a white bean puree and with good old chunky chips. As great as the chips were, they could have easily been left off as the rabbit was great on its own. Not as gamey as some wild rabbit I have eaten, but wonderfully moist and tender with hints of both chicken and pork in its full flavour. This was matched with Ringwood Old Thumper. This was the first time I had tried this beer and I have to admit, I think I need to try it on cask. There was a touch of ketone, almost acetone-like and the alcoholic character (it weighs in at 5.6%) was quite dominant. There was some dry fruit there which had the potential to work well with the rabbit, but for me the rawness pushed this away from being a great match. I think on paper, this would have been bang on, but it just wasn’t quite right. That and I’m very diplomatic 🙂

The cheese course was next and it was already going to be tough to fit it all in. Luckily, for every course we were sharing four bottles of beer between ten people, which meant we were having just enough of each beer to allow us to have a great beer-food experience without bloating ourselves with excess liquid. A whole baked camembert with soused (pickled) black grapes and nice crisp breadsticks married perfectly with a 2005 Fuller’s Vintage Ale. The beer was full of fig and green sultana with just the tiniest hint of Brettanomyces (which was hotly debated by James McRorie of the Durden Beer Circle who insisted it was a character that came from some old speciality malts). No matter, the match was fantastic, all warm, creamy, luscious cheese and lashings of fruit (yeah, I loved Enid Blyton as a kid). Yet another reason to shake John Keeling from Fullers’ hand every time you see him!

Last but not least, even though my tight-fitting suit pants popped a few stitches in protest, was an incredibly rich chocolate tower with walnuts, Tonka beans and heavenly caramel with a scoop of vanilla ice cream. I’d never heard of Tonka beans before (though had played with Tonka trucks as a child… does that count?) and upon researching found that they often have vanilla and almond like aromas. Would love to play around with these in a brew but apparently they have quite a bit of coumarin in them and in large doses this can affect the liver and act as an anti-coagulant. Funnily enough, this compound is also present in the herb Woodruff, which we grow at Thornbridge and has a wonderful almond aroma. Woodruff was traditionally used in brewing and is still added in syrup form to the sour Berliner Weisse beers. The desert was incredible, though I just couldn’t finish it. The beer that was matched with this was Flying Dog’s Gonzo Imperial Porter, an incredible beer. Its nose smacked of lemon-sherbert balls covered in milk chocolate, it was light, yet rich in the mouth and I was really looking forward to tasting it with the dessert. But the dessert was just a bit too chocolaty (if that is possible), a bit too rich and the beer suffered slightly. It didn’t help that I stuffed excessively large helpings into my mouth… maybe if I’d had smaller tastings, it would have allowed the beer to come through a lot better. I would have loved to see this rich treat matched with the intense Harveys Imperial Stout, which isn’t loved by all, but is definitely an intensely flavoured beer that may have matched this lush dessert. It would have also been fitting considering Miles Jenner took out the Guild Brewer of the Year award this year.

Speaking of the awards, was absolutely awesome to see the omni-enthusiastic Mark Dredge from the acclaimed Pencil and Spoon blog pick up the New Media award and Ben McFarland win the Beer and Food Writing Award with his fantastic World’s Best Beers: 1000 Unmissable Brews from Portland to Prague. I think this is one of the best presented beer tomes around and the section from El Bulli is brilliant! Was great to see another new blogger, Dave Bailey, pick up an award for his brilliant Woolpack Dave blog about life brewing and running a pub. A great social commentary on life surrounded by beer and one I can relate to very easily.

Pete Brown picked up the Budvar John White Travel Bursary and the coveted Michael Jackson Gold Tankard Award as Beer Writer of the Year. Completely deserved in my opinion, what with his epic journey and the resultant Hops and Glory (which you should all buy for your beer loving Dad’s this year for Christmas) on the history of India Pale Ale.

It was also great to see Alastair Gilmour and Jeff Evans get awarded. Jeff contributes a plethora of information, both in books and on the internet and I love Alastair’s writing style – it’s very user friendly, factual and a pleasure to read.

All in all, it was a great night and I’d recommend you all start tap-tap-tapping on the keyboard or scribbling frantically on random pieces of A4 paper, join the Guild, don some robes and start whispering to each other while reading ancient leather-bound books about the secrets of fermentology…

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