Napier gets a Speight's Alehouse

Napier locals will be able to enjoy a pint of one of New Zealand’s favourite ales without wandering far from home when the new Speight’s Ale House opens on June 14th 2005.

Full Press Release

While at the Shakespeare Tavern, Neil thinking "maybe I haven't found my stride yet when it comes to drinking with brewers... either I leave early or they leave early" (foreground brewing industry malt supplier David Cryer). Maybe its the scathing comments dished about about brewers fashion, or just

Auckland Trip - Day Two, Part Two

The trip to Galbraith’s Ale House was interesting in its own way. The taxi driver nodded when I said Galbraith’s Ale House then proceeded to head off in what even my limited Auckland geography knew was completely the wrong way. It turned out he thought I said Galbraith Street but that he didn't actually know where that was either and was planning to drive to the Viaduct and look it up on his map there. I guess his map only worked there. Marvellous.

Of course, Galbraith’s is worth fighting through bad taxi service to get to. It is a fine old building which used to be a public library and later a line-dancing night club. I think most (normal) people like it best as the fine brewpub it has become. It is still the only brewery I've seen with an art deco plaster ceiling.

This is a place which has got the fundamentals right and isn't going to change to meet every passing fad and fancy on the bar scene. As a result, it has a crowd of incredibly loyal regulars who are the core of the business. There is even a certain table where it doesn't matter who you are - a regular can kick you off with no right of appeal. The owner and brewer, Keith Galbraith, is adamant he won't move away from the basics of good beer and good food. And given how busy his bar was on the three times I visited (in three days), he has absolutely no need to. Though I wish he would bring the pork pies back... mmmmm, pies.

Despite visiting three times, my tasting notes are sketchy, hard to read or just plain missing. So here are some I prepared on my previous trip:

Named after Galbraith’s mentor, Bob Hudson’s Bitter (4%) pours with a thick, solid and persistent head. It has a medium body with a lovely long finish. Though technically a sweetish beer, the taste impression is actually quite dry and refreshing. It lives up to the brewer’s description of a “hop driven session beer”.

The best selling beer is Bellringers Best Bitter (4.5%) which was named after a group of regulars who were bell ringers at a nearby church. It is darker and bigger than the Bitter and more flavoursome with plenty of strong fruit, malt and caramel flavour. To maintain the balance, the hop finish is stronger and longer.

Bitter and Twisted (5.3%) is Galbraith’s Extra Special Bitter. If the Best Bitter is a bigger version of the Bitter, then this is a hulked up Best Bitter. It has a huge hoppy, floral nose with a massive malt body and long, smooth, bitter finish. It is a dangerously drinkable beer and my favourite of the range.

Brewed in the tradition of a stout porter, Grafton Porter (5%) is the darkest beer in the range. It has a strong toasty nose with hints of hop evident. The beer has plenty of chocolate and roasted notes in the body before finishing with some cleansing bitterness.

Recognising the demand for a good lager, Galbraith's have produced the tasty Bohemian Pilsner (4.3%). Made with plenty of good malt and hops, this quaffable beer is well balanced with yeasty, fruity notes in the mid-palate balance off by plenty of hop bitterness.

The strongest beer in the range is the Trappist-style Resurrection (8.7%). It pours a darkish – almost orangey – colour with a pillowed white head. The beer, reminiscent of Chimay White, has heaps of fruit and yeast notes and is very dry. It’s delicious.

I stand by those comments. There have been only minor tweaks to the range since I wrote them mainly to the Pilsner and the Resurrection (which is now bigger, fuller, stronger and - in my opinion - even better).

My favourites remain the Resurrection and the Bitter and Twisted.

There will also be a rich Vienna Lager available soon and from an early tasting I think it will do well.

After a long chat with Keith over a few pints and some Asian bites, it was time to head back to the Shakespeare. I hadn't been there in hours and I'm sure they would be starting to worry. Back to the Shakespeare (by an amazingly direct taxi route this time) I was lucky enough to meet up with some of Auckland's beer glitterati in the bar - David Cryer (David Cryer Malt), Peter Freckleton (The Sawmill), Sam Shrimpton (Independent Liquor), Jean Pierre Du Four (Otago University) and Barry Newman (Shakespeare).

We had an understandably wide ranging conversation though it must be said beer was the predominant theme. Perhaps the most interesting news was J-P's work setting up a craft brewers cluster with support from New Zealand Trade and Enterprise. This is apparently going very well with a 90% positive reaction to date and I'll monitor the progress with great interest. It has the potential to be a major step forward in the development of the craft industry. He was also fascinating on the topic of Belgian beer, food and pubs – a topic I hope to experience first hand later this year.

Then, the bitter hand of irony returned to slap me on the back and say "well, isn't this ironic". In a complete reversal of the previous night where I piked early on a group of brewers, the brewers were all gone by 8pm I was left with only the company of my old mate Mr Puck to watch the rugby. The Aucklander’s were most generous in their support of the Crusaders who crushed the Sharks. I almost felt bad that I had won money on the Blues losing over night. Almost.

Only one post to go, dear exhausted readers.

Bier-FEAST - Ardmore Airport, Auckland

Taste some of New Zealand‘s premier micro brewed beers while enjoying quality spit roast barbeque food.

25th June 2005

AT Eagle Flight Training Hangar,
55 de-Havilland Lane,
Ardmore airport
Ph:(09)296-1839

More info

BrewNZ - updated website

The BrewNZ website has now been updated with the 2005 details

click to the site

Kiwi beer the full package

Latest article by Bruce Holloway - Waikato Times

The good news for Mac's Gold is that as a gold medal winner it will be listed in English supermarket chain Sainsbury's, therefore increasing sales opportunities. Two containers of Mac's Gold were sent to the UK earlier this year as part of an export trial.

::

Having said that, it's probably time Steam Brewing and Cock & Bull stopped referring to themselves as "boutique brewers" in their own publicity.

Having bought the Auckland Breweries operation last year, they now have annual production potential of two million litres of beer. That's a pretty big boutique.

The real success of Steam Brewing has been to morph from being a small brewery into a big one without selling out on the quality.

Full Story

Mac’s Sassy Success!

It’s official! Mac’s Sassy Red has surpassed Mac’s Hop Harvest Pilsener to take the title of most popular Mac’s Limited Release ever.

Full Press Release

Is that Neil Miller I see in the background? I didn't think orange was one of his colours, then again the beer...?

DB in front in traditional post-Budget price rise

Beer prices will rise as usual on June 1, and struggling market king Lion has again opted to trail rival DB in the rise on packaged beer.

Lion's packaged beer prices will increase by 3 per cent compared to DB's rise of 4 per cent.

Full Story - NZ Herald

DB swallows Lion's shrinking profits

Lion Breweries' big summer earnings loss went down the throats of the opposition, judging by a sharp rise in DB Breweries half-year sales and profit.

The Heineken, Tui and Monteith's brands flagship, which delisted from the NZX last year after a full takeover by Singapore's Asia Pacific Breweries, notched up a 7 per cent increase in sales and a 25 per cent increase in pre-tax profit in the six months to March 31.

Full Story - NZ Herald

Auckland Trip: Day Two - Part One

Following the publication of the day one in Auckland blogs, I have received literally hundreds of emails. Unfortunately, the vast majority are from generous lawyers in Nigeria needing my help with US$64,000,000 risk-free or special offers to upsize my manhood now. Just for the record, in answer to the frequently asked question "did you do anything in Auckland you didn't write about last time" - the answer is yes. You are actually reading the short version. I'm saving the rest (including my strong opinions on how my bacon was cooked) for the directors cut.

Our story begins early on day two as our hero leaves the sumptuous Shakespeare Hotel. I stroll down Albert Street pausing only to buy a newspaper from a from small shop. The wizened shopkeeper conducts three transactions without saying a word or making any real eye contact. I barely resist the urge to gather my change and jauntily say "no, thank you sir!"

I write up my notes from the day before at Ronnies Cafe. As alert readers have noticed (and commented), the words came flooding out. After 45 minutes of scribbling (I was once told it must be handy for me to know shorthand but they were talking about my hand writing), it was time to sort out my plans for the day.

The previous evening - where I left early and the photos from Luke below show that was probably a good idea - there had been some grand talk of Luke showing me round the Auckland Belgian Beer Cafes before I was due to have a chat with Keith at Galbraiths (3pm), David Cryer at the Shakespeare (4pm) and Barry at the Shakespeare (5pm). Things were looking (happily) complicated.

The Belgian Beer Cafe situation was made simpler by a call from Luke "you are so soft" Nicholas pleading off the Belgians on the grounds he felt a bit "rocky" after the night before. He promised to show me around the Belgians when he felt less "rocky". That was three weeks ago.

Having perhaps anticipated this turn of events, lunch time finds me on the balcony of the Shakespeare. The weather is mild with a gentle breeze. The barman (from Adnams country) tells me the pub will be extra busy because it is "chilly". Soft Aucklanders. Gazing over the rail, I notice there are two karaoke bars within 50m of here. I recant all my Auckland comments.

It is time for the tasting tray. I've made a few comments on each beer to placate irate readers who said "um dude, perhaps you might want to talk about the beer a bit more given this is the realBEER BEER blog"...

Barraclough Lager (4.1%) - very pale, dry grass nose, mellow body, assertive finish. The drinkability is strong in this one.

Shakespeare Draught (4%) - A kiwi style draught with a candy sweet nose, toffee middle and a warm finish with little bitterness. A bit sweet for me but can see it appealing to many.

Bohemian Lager (5.5%) - The tasting sheet calls it "incomparable". Dry grass nose, full body with a touch of dried spice in the finish. Robust, strong yet sessional.

MacBeths Red Ale (4%) - Scottish style (instead of the more common Irish Red style) which is consciously malt dominated. Very dark black-ruby colour, solid sweet chocolate/caramel malt nose with similar flavours in the glass. Late burnt notes provide astringency. Surprisingly light mouthfeel but smooth and well-constructed. A later sip reveals an iodine note.

Falstaffs Real Ale (4.3%) - Dry hopped English bitter. Rich brown colour, throws a creamy head, mellow beer with plenty of late spicy, lingering bitterness. Not much aroma to it this time.

Pistols Old Solider Ale (6.3%) - Described on the sheet as "more dangerous than a minefield" - awesome. I shudder to think what that would make the King Lear (8%) or the Pucks (11.1%) - a nuclear bomb perhaps? Black beer with an espresso head. Bitter chocolate nose, full coffee malt middle with burnt toast astringency at the end which lasts and lasts. Remarkable beer.

Willpower Stout (4%) - I have to look up "willpower" in the dictionary as it is not a term I am familiar with. English stout - not Irish. Black with a persistent head, sweet chocolate note, chocolate cookie body and a bitter burnt finish (though not to nearly the same degree as the Solider). Light mouthfeel for a stout. A pleasant sweet stout.

King Lear Old Ale (8%) - Very dark and the best head of the range in terms of longevity. Nose has malt sweetness and higher alcohols while the body is sweet with some fruitiness (luscious grapefruit). Dry and spicy finish completes a complex and engrossing beer.

And because everyone asks me, these were my favourites:

Pucks (not on the tray)
Bohemian Lager
Old Solider
Old Ale

As I go to leave the Shakespeare, I bump into Peter Freckleton at the bar. While talking to him, I am greeted by Theo (formerly from the Twisted Hop). Clearly good beer people know where to go for a pint in Auckland. What I know is that I'm due at Galbraiths... in the next instalment soon.

Steam Brewing Mailing List (NEW)

I have created a new mailing list for Steam Brewing Company for those interested in the activities of the brewery and being involved with any bottled beers we start to produce.

Cheers
Luke

Monteith's Winter Ale discussion on the forum

A new thread has appear on the forum about Monteith's Winter Ale, with a poll comparing it to the Monteith's Bock.

Link to forum here

Chris O'Leary (Limburg Brewing Company) and Neil Miller (trainee beer writer) join me for lunch at the Cock & Bull Ellerslie, and enjoy a glass of Centennial Pale Ale

One of the famous close up photos by me, also mentioned in Mr Millers post below.

Mr Miller contemplating fashion, haircuts and leaving early for his beauty sleep - see story below where Neil outs himself as a member of the fashion police and publicly shames a couple of craft brewers.

The ever cooperative Mr Galbraith - see article below for full story

Lion pricing fiasco hits profit

The local beer market, having being fairly steady in the past few years, shrank by 3.5 per cent.

Murray said the mainstream brands Speights, Lion Red and Waikato had experienced "an unacceptable price and volume trade-off in the last six months".

Although Lion’s figures were exaggerated by reduced stocking, some make alarming reading. Lion Red dropped 16 per cent in volume, Waikato 9 per cent, Speights 6 per cent and Stella Artois 11 per cent. Of the mainstream brands only Macs, up 8 per cent, and Steinlager, up 1 per cent, registered increases.

Full story NZ Herald

Lion Nathan struggling in New Zealand

Lion said it experienced diffucult trading conditions partly induced by poor weather and lower volumes in a declining beer market. It lost market share over the vital Christmas trading period following an attempt to raise prices that had to be rolled back.

Full story NZ Herald

BEER PRODUCTION - NZ TOTALS

FOR THE MARCH 2005 QUARTER

ALE, BEER AND STOUT, ALL TYPES - LITRES

Bottled - under 400ml - 32,458,000

Bottled - over 400ml - 4,088,000

Canned - 13,463,000

Tap (Bulk) - 20,590,000

Total - 70,598,000

Auckland Trip: Day One - Part Two

After a brief stop to check my bags into the Shakespeare Hotel, we (Luke, me and the car) head off to the iconic Galbraiths Ale House on Mount Eden Road. It is a former public library (and linedancing nightclub) but people seem to enjoy it far more as the fine pub it is. Nestled amongst his fiercely loyal regulars, owner and brewer Keith Galbraith is already luxuriating at the bar, though in all fairness he was waiting for us (Luke, me and Chris but not the car)..

On the first round, I immediately commit a major faux pas (French for "a fake fox") when I order my beloved Bitter and Twisted while all the brewers are having the Bohemian Pilsner. It's not that I regret driking the smooth and full B&T - far from it - but the mantra "always drink what the brewers are drinking" was politely introduced to me.

Attempting to right the wrong, for the next round I confidently order a smooth and quaffable Bohemian Pilsner only to find everyone else has gone for the Bellringers Best Bitter this time round. Once again, I have broken the golden rule. Once again, I am reminded of this transgression. I was to be reminded some 23 times in all.

Ironically, the beer I am really hanging out to have is the powerful Belgian style Resurrection - my absolute favourite Galbraith libation. However, I fear it is too early and am terrified of committing another social gaffe. As soon as I order a Bellringer (still completely out of sync with the rest) Luke orders a cherished Resurrection. In words of one of Western Civilisations greatest philosopher-poets: "D'oh!"

Keith, the consummate host, either sense my frustration or hears my exclamation and immediately procures a round of Resurrections (Resurrecti???) in the special glasses - branded glasses complete with a regular's name on the base. I wish to publicly assure Mr Neale that I took fine care of his magnificent goblet.

Of course, now that he has started drinking properly, Luke's ubiquitous digital camera appears like magic. He takes a large number of his signature shot - extreme close-ups of beer - and then tries a number of times to get a shot of Keith without a hand in front of his face. He fails. He then catches a rare photo of me having a beer. I am surprised. I'm even more surprised it is actually not a bad photo given the subject matter. I do need a hair cut though. The illusion of handsomeness is shattered when Luke informs me the next day that the photos are virtually all "a little fuzzy". Strange, because they looked so sharp and focused at the time...

The mutton pie was a long time ago and our minds turn to food. I had scouted out this menu too on the internet but to my distress my desired Scotch Egg and Pork Pie are both gone on the grounds they "are bad for you". Scottish cuisine? Crikey. Plus the internet lied to me. This is a day of revelations. We go for a communal feast of platters which turn out to be a fine idea.

There is a plate of cheese (camembert, blue cheese and a good cheddar) and bread. There is something that appeals to me about the decadence of having a slice of gooey camembert on a crunchy slice of garlic bread. There is a smoked fish platter with mussels and salad. This is fiercely guarded by Luke but I manage to liberate a forkful of the fish (flavoursome and moist) and a smoked mussel in the shell (smoky and juicy). There are also some delightful calamari rings in a light batter with a simple sauce. The calamari is excellent and not at all chewy. I use the remaining garlic bread to mop up the sauce. A very hot garlic loaf with butter finishes off the spread nicely.

The brewers (Keith, Luke and Chris - who has had to postpone his flight due to the mind-boggling Auckland traffic delays) are settling in when I announce at 8pm that I must depart. It has been a long day and there are several long days ahead. I was of course roundly and rightly mocked for this early departure. Thanks to the miracles of modern technology, I could even be mocked by text hours later!

After a cab ride back to the Shakespeare, I had a night cap in the upstairs bar. I had a 15-person couch to myself and so lounged there languidly as I sipped down a Pucks Ale and finished reading the newspaper. The barmaid thought I was brave for having the hearty 11.1% Pucks but it was a perfect digestif. I was not brave, I was happy. I had been a great day and there was the prospect of two more to come!

Auckland Trip - Day One: Part One

Following a rather embarrassing incident on my last flight which had the Minister for Aviation Security openly laughing at the discovery of an unexpected cheese knife in my bag, I arrived at the Wellington Airport security gate in plenty of time. I am meticulously prepared and breeze straight through.

Only once I have completed the security check in a record 3.4 seconds do I notice that the security guard with the metal detector wand is a beautiful blonde woman who is so stunning she almost makes the teal uniform look good (as much as is humanly possible at least). It quickly becomes apparent that I'm about the only person on the flight who doesn't set off the metal detector and get to spend a few more seconds with her.

Speaking of time, it is never a good sign when at the scheduled time of your departure you are sitting in the lounge looking at your plane being unloaded. Mind you, there are still passengers drifting in casually well after the scheduled time of departure. They must get secret briefings in the Koru Club.

Finally on the plane and because this is New Zealand, there has to be someone famous on board. This time it is Murray Mexted who is sitting right in front of me - my schools most famous alumni. He moves seats because he is famous.

Arriving in Auckland, it is time for the customary $30+ taxi ride which happens whenever your destination is outside the airport precincts. There is also the customary Auckland taxi driver move of nodding knowingly at the address given and then pulling out the map at the first intersection outside the airport precincts.

I meet up with Luke Nicholas and Chris O'Leary at the Steam Brewery. While both are looking stylish, to my disappointment Luke is not wearing his blue Cock and Bull shirt. It must have disintegrated. Chris is wearing his rakish Limburg vest.

Luke gives us the tour of the brewery. In a bizarre role reversal, I am keen to see the tanks and pumps while Chris complains it is eating into valuable pub time. Somewhere, the theme from the Twilight Zone is playing.

The brewery is simply huge. The production levels are enormous and there is still so much capacity to expand. There are two 30,000 litre tanks lying around "just in case". The plant is also flexible - it makes the Cock and Bull range, a number of contract brews and even some soft drinks (but I avoid that section).

We try a number of beers straight out of the tanks. Even unfinished they are impressive. The highlights were the Dark Star (even hoppier than I tried in Wellington though it was yet to be filtered) and Chubby IV (such a massive hop fest that we had to have two just to check the hop profile... your honour... honest).

Finally giving into Chris, we piled into the beer mobile - literally, the car with "beer" as a license plate and made our way as quickly as you can in Auckland rush hour traffic (7am-7pm) to the Ellerslie Cock and Bull.

As soon as the door was opened I felt at home. The pub just had a great English feeling - tonnes of wood, that distinctive "pub style" carpet, memorabilia on the walls, nooks and crannies, solid food and handpumps.

It was also busy for a Thursday lunch time with a diverse crowd settled in - labourers, old couples, vast families and a big bunch of women getting giggly. Luke said this giggling was the "Monks Habit Effect" - alluding to his strongest ale. When these women left, it was clear that they had cunningly figured out how to get Monks Habit in five wine bottles. Either that, or Luke was wrong...

We work our way through the beers slowly. Again, plenty of highlights but I have to comment specially on the Centennial Seasonal brew (just impressively big on the hop front) and the Monks Habit (strong and superbly balanced as ever).

My doubts about the "Monks Habit Effect" were confirmed when I ordered a "really, really big Monks Habit" to show up Chris' order of "just a small Monks Habit thanks" and it arrived in a pint glass. It was an imperial pint mind but a far cry from a wine bottle. Maybe they had just run out...

When it came to ordering food, it took me just seconds. This was largely because I had studied the menus on the internet and had made up my mind long before arriving. I order the mutton pie made by a true Scotsman (according to the menu).

Chris laughs at my order but minutes later orders the same. Luke - always pushing the culinary envelope - has fish and chips. This is after he has asked about every special on the blackboard and even dishes not listed (the mythical spare ribs).

The servings are more than generous. My meal comprised of:

a perfectly adequate salad,
some fine big chips,
a mound of mushy peas (which are good in small doses but hardly Scotland's finest contribution to the world of food),
a rich delicious gravy (I would have licked the plate but shame stopped me - it was a shame I had run out of gravy)
a mutton pie.

The pie was magnificent - soft pastry generously filled with quality ground mutton and strongly spiced. Delicious. Scottish cuisine is redeemed.

Time marches on and Chris departs for a meeting. We have arranged to meet him and other raucous types at Galbraiths around 5pm though this is a story for another day - probably tomorrow.

Cheers

Neil

Auckland Saga - The Prequel

As alert and diligent readers of realbeer.co.nz will be aware, I have just returned from a short but intensely enjoyable trip to Auckland. Revelling in my status as "full time beer commentator" - if only for a week between jobs - I arranged a beer-packed schedule to take full advantage of an all-too-rare chance to try some of those fine Auckland beers which seem scared to leave the city limits.

I've got 26 pages of handwritten notes (and about as many bar receipts) which I hope to turn into a couple of mainstream media articles and a series of blog entries exclusively right here on the realbeer.co.nz blog *cheap pop*

However, these plans were cast into doubt when loyal reader Belinda, a South Island journalist, sent me a troubling news story:

"2 journos fired for drinking with subjects of story

When reporter Craig McCool and photographer Mairin Chapman of The Kalamazoo (Mich.) Gazette went to a local party to research a series on drinking among young adults, they saw nothing wrong with partaking of the libations themselves.

But editors did. The result: The two were dismissed, and the paper ran an editor's note this weekend explaining the incident.

"Their conduct is unacceptable and violates the standards that we uphold every day as journalists," Editor Rebecca Pierce said in the note, published Saturday. "We don't condone it and we can't ignore it."

http://www.editorandpublisher.com/eandp/news/article_display.jsp?vnu_content_id=1000894385

My initial reaction was to wish that I could write for something with a name as cool as the Kalamazoo (Mich.) Gazette simply for the business cards alone. Then I got to wondering about how short on names US papers must be because there was clearly another (non-Michigan)newspaper also called the Kalamazoo Gazette. Finally, I became very worried.

Clearly, such editorial standards would be a significant - nay, fatal - blow to my journalistic style. Fortunately, as it would turn out, my editor - the erstwhile Mr Luke Nicholas - had exactly the opposite response as was demonstrated by the good-natured berating he gave me for not drinking enough beer!

All the details and much, much more coming soon right here.

Cheers

Neil

Exercise - and drink beer - to be healthy

Portuguese gym-goers are being urged to drink beer as part of a healthy diet in a campaign launched on Wednesday by the nation's main association of producers of the alcoholic beverage.

A total of 20 000 fliers outlining the health benefits of drinking up to two bottles of beer per day will be handed out to patrons arriving at gyms in Lisbon and Oporto, the nation's second-largest city, by Friday, according to the Portuguese Association of Beer Producers.

Full Story

Mike's amber liquid has a winning, golden flow

Mike's Mild Ale, produced at the tiny White Cliffs Brewing Company, near Urenui, has won the gold medal at the New Zealand International Beer Awards in the dark beer class for English-style mild ales.

Full Story - Stuff.co.nz