THE NAKED HOP | ISSUE ELEVEN - JULY 2019

WELCOME TO THE NAKED HOP! A digital publication coming to you from the Glengarry team of beer experts, where we explore everything beer related. Here you’ll find an in depth look into the beer world and what makes it tick.

It's the eleventh issue of the Naked Hop, and as the winter weather sets in, Glengarry's hop heads have taken time to brood over all things hoppy. We take a look behind the veil at Garage Project's Wild Workshop, and what exactly they are doing differently. We give you some of our top picks from the Great Australasian Beer Festival (GABS). We pair some beers to accompany the darkest and stormiest of nights. Finally, we begin to explore different brewing traditions and the iconic styles we have come to love and enjoy. In this issue we look at some of the most iconic beer styles to develop from Belgium. Join us as we explore the world of Craft Beer and take a closer look at the Naked Hop.

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GARAGE PROJECT WILD WORKSHOP On the wall of Garage Project's Wild Workshop

Pete and the team at Garage Project aren’t

on Marion Street there reads what is

trying to replicate Lambic beer. It’s true they are

essentially the guiding philosophy: Wild Yeast,

informed by the traditional process, but it would

Bacteria, Wood, Time. It seems simple

be impossible to replicate the environment to the

enough. But is it? What is happening at the

ultimate degree. Instead they interpret the

Wild Workshop is the creation of some the

Lambic form with their own sense of flair. One of

most singularly unique beers in New Zealand.

the ways they do this is by introducing local sources of wild yeast (manuka flowers, elderflower blossom). Apparently there are a host of unique bacteria and wild yeast that live inside the buds of flowers. They also experiment with fermenting in different types of barrels. The size and type of wood play a crucial role in the maturing process. This liquid can also be

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blended into other beers to add flavour and depth.

Pete Gillespie recounts how the inspiration for the Wild Workshop came from his travels to Cantillon Brewery in Brussels. Since 1900 Cantillon have made Lambic beers. The process

The beer coming out of the Wild Workshop goes

of making Lambic beers is as basic as beer gets.

beyond what many craft brewers are doing.

It is essentially proto beer.

Many sour beers on the market tend to be kettle sours. This process is fast and easy and can turn

Lambic beer is beer in its most simple form. Hot

out a beer in a few days. However, what this

Wort (sugary liquid from the mashing process) is

process gives the beer singularly is tartness.

pumped into a large pan (coolship) which is

Have you ever had a beer and wondered if it just

exposed to the environment and ambient

tasted like a sour lolly? The souring process that

temperature to cool down. In this time naturally

happens in the barrel however creates much

occurring wild yeasts and bacteria in the

more nuanced and funky flavours. One of the

environment come into contact with the Wort and

first beers to come out of the Wild Workshop was

begin to ferment. This process is very hands off.

the Petite Mort: Bretted Blonde Farmhouse Ale.

No carefully cultivated yeast strains, no fancy

This is a beer that is refreshingly tart yet has

stainless steel temperature control. No

subtle lemon, floral and herbaceous undertones.

predictable outcomes here. Wild Workshop brewer Dave Bell says he pretty much had to throw everything he knew about brewing out the window.

Don’t just take my word for it. The only way to know, is to try. There is currently 90,000L of beer at the Wild Workshop maturing away. Keep your eyes peeled for the beers from the Garage

This fermenting liquid is then put into barrels

Project Wild Workshop. These tend to be limited

where it will slowly mature. This is a time

releases, so they fly off the shelves.

intensive process, and the results are certainly

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-T.M

not predictable. Pete explains that the flavour development of the beer fluctuates over time. A barrel that tastes awful might turn around into something spectacular. Pete reminisces how some barrels he has been ready to tip out, eventually turned into some of the best beer he has ever made.

GABS (GREAT AUSTRALASIAN BEER FESTIVAL) AUCKLAND

The last Saturday of June marked the ninth year

Bright Brewery / Australia

of the Great Australasian Beer Spectapular, also

Off The Wagon Wheel

known as GABS, hitting Auckland City. GABS is

I haven’t tried many Australian brews, but

all about sharing a love of all things beer and

Bright Brewery definitely nailed this one! An

cider, and with 80+ festival beers made

homage to the Aussies beloved chocolatey,

exclusively for GABS this year, I’ve rounded up

marshmallowy snack, you’re confronted with

my top 5 of the day.

cocoa nibs and toasted coconut which then 4

quickly turns to a rich and full raspberry purée that goes on and on! 4.25/5

Behemoth Brewing Co / Auckland With Fix & Fogg Peanut Butter - The Fix Chocolate Peanut Butter Imperial Stout A collaboration between Behemoth and Fix &

Colab Brewing / Auckland

Fogg, The Fix was the standout of the day for

Beerboocha

me. Rich toasted chocolate hits you first, then

I decided to give this one a go because where

the peanut butter comes through at the end and

else am I going to try beer mixed with

lingers. I may, or may not have, gone back for

kombucha? I was pleasantly surprised at how

seconds. 4/5

tasty and drinkable this was. The berry flavour really come through, it’s tart and has subtle hop flavours. A great session beer that may or may not be good for you? 4/5

Big Shed Brewing Concern / Australia Tim Tam Slam There was no Tim Tam in sight, but the rich, strong coffee flavour was wonderful. Very

Garage Project / Wellington

smooth and very drinkable, the 6% ABV was a

Aunt Sally’s Slice of Sunshine

nice change from the heavier stouts on offer.

Garage Project always bring the goods.

4/5

Inspired by Florida State's Key Lime Pie, Garage Project pulled out all the stops out for this one. Hazy, sour, sweet, creamy, and served on nitro! Tastes just like eating the real thing. 4/5 Behemoth Brewing Co. The Fix Chocolate Peanut Butter Imperial Stout is now in stock at 5

a Glengarry near you. Be in quick, this one is in short supply.

-M.R

WINTER BEERS With the arrival of these cold winter months, the idea of a beer after work is essential. Here is a list of a few of my favourite darker beers for the chilly season.

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Beer number 3 was the Baltic Porter. A very modern looking beer, made by Sawmill, with an alcohol content of 8%. This seasonal beer has interesting tones of berries, followed by a long lingering toffee flavour. I can drink this while contemplating the atrocious weather outside for hours. This beer is certainly a winter warmer.

Moa’s Chocolate Stout is my number one choice. Poured into a glass it resembles a freshly poured coffee, and so initially gives the illusion of a warm drink. On closer inspection this stout has the scent of cocoa and after settling, looks like liquid chocolate and tastes like it too! Following the introductory chocolate flavour, coffee follows as an after taste.

Inspired by the incredibly popular Lewis Road Chocolate Milk, this beer will be one for the masses. As it is a limited release I suggest getting in quick!

My final addition to the winter list was the Deep Creek Dusty Gringo Brown Ale. Coming in at 6.8% abv, it makes for a medium bodied beer.

It has subtle notes of coffee and caremalized sugar, balanced with slightly stronger notes of what can only be described as “toasty-ness”.

This is accompanied by tropical hop flavours.

PS. Most darker beers are best enjoyed at

My second beer of choice was the Croucher

around 13 degrees celsius. Don’t drink too

Moonride. At 5.5% abv it’s an easy drinking

cold!

beer, but in all honesty, it was the label that drew me in. The E.T lookalike label provided a

-K.E

sense of familiarity that is always nice when trying a new beer. Its flavours of chocolate were very evident, but it also carried notes of pine which was pleasantly surprising. I found this ABA to be a rather feminine beer and would be great for someone just starting out with darker beers. A wonderful entry level drink.

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GLOBAL BREWS Just like our wine-making cousins, New Zealand’s craft brewers are strong contenders on the world stage. It is impressive to step back and realise how far craft beer has come in just the last 10 years.

The diversity and quality continue to push boundaries and exceed expectations. Much of our inspiration is derived from what brewers overseas have been doing for generations.

Belgium A classic country that is often overlooked in terms of wine production, Belgium is home to a surprisingly diverse range of beer styles. Their particular specialities are ales with the signature fruity esters expressions, as opposed to the crisp clean lagers. Due to the diverse nature of Belgian beers, I have identified my top 5 styles that I think should be on everyone’s bucket list!

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Witbier/Wheat beer Not to be mistaken for a trending hazy IPA, Witbier has a similar cloudy appearance that occurs from using a combination of un-malted wheat and malted barley. Stylistically it has a creamier, fuller mouthfeel, ranking very low on the bitter scale, and traditionally flavoured with spices. Often has a banana taste and aroma.

Lambic These brews are 100% spontaneous, with the Wort intentionally exposed to allow the ambient yeast and bacteria to get in and do their thing.

These beers absolutely define funk and range from intensely sour to candy sweet. Often fruit is added to contribute to the relative fruity flavours, or they are blended with older Lambics, where fermentable sugars (still present in younger portions) allow a second fermentation to take place, producing Gueuze.

Saison Malt selection, fermentation temperatures and spice additions play a role in determining the final style of these beers. Typically they are fruity, lower in alcohol and a tad tart (although to a lesser extent than Lambics). Pale malts are typically used to provide that typical golden colour, although wheat is sometimes used to increase the intensity of the fruit, or darker malts to pull the colour towards deeper amber.

Spices like coriander and ginger are often added to introduce their respective flavours, although warmer fermentation temperatures will accentuate the production of spicy esters.

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Trappist Although not unique to Belgium, these beers hold significance in Belgium’s beer history, thus deserve to be on this bucket list. These beers are brewed by the Trappist monks across 14 monasteries worldwide - 6 of which reside in Belgium. This category has strict regulations. The brews must be made within the immediate surroundings of the abbey and under the supervision of the monks or nuns.

There are 4 main styles within this category, determined by increasing malts levels, the original gravity, bottle conditioning, and consecutive increases in ABV. Enkel are the lightest, often simple styles. Dubbels are amber/brown with spicy malt and fruit flavours.

Tripels are typically golden in colour with generous honey, spice and fruit flavours.

Quadrupels are reddish-brown, intensely malty and with alcohol levels often nearing 15%.

Flanders Red Ale Unlike the other styles, no yeast is used to ferment these beers. Often Lactobacillus (aka lactic bacteria) dominates the fermentation, providing that distinctive soured intensity. Red malts are used to provide its signature red colour, as well as the flavours across the red fruits spectrum. Hops are not used for this style. Instead maturation occurs in wooden casks. Doing so allows a little oxygen into the brew allowing oxidative notes of prunes and raisins to develop, while also adding some spicy notes and tannin (structure) from the wood.

There you have it, five different styles to try. Naturally these styles can be polarising, but you'll only know if you try!

-W.M

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EVENTS AND TASTINGS

PARROTDOG | THORNDON INSTORE TASTING ParrotDog Brewing Limited is a brew of Matts.

It started by Matt Kristofski and Matt Warner, then Matt Stevens joined later. They landed their first commercial contract in 2011, releasing ParrotDog and BitterBitch on tap and in bottles, which landed on shelves and bars around Wellington and New Zealand. They

WHEN: Friday 19 July 2019

opened their own brewery in Wellington in

WHERE: Glengarry Thorndon,

2012. ParrotDog is gaining success in Craft

53 Hutt Rd Thorndon

Beer Competition circles. They did a massive

TIME: 3:00pm

sweep of awards at the 2014 Craftology Brewers Guild of New Zealand Awards. Join us for an instore tasting of the ParrotDog range from 3-6pm today.

Read More...

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GARAGE PROJECT | THORNDON INSTORE TASTING The Garage Project = Pete Gillespie, Jos Ruffell, and Ian Gillespie. When they started out, they were tiny. Garage Project wasn’t even micro brewing… it was a truly nano brewery.

After nine years of working in breweries with equipment 100 times bigger, it was quite a change to downsize to a fifty-litre brew kit. But what they lacked in size they more than made

WHEN: Friday 26 July 2019

up for in agility and the ability to experiment.

WHERE: Glengarry Thorndon,

When you’re brewing on such a small scale

53 Hutt Rd Thorndon

you can afford to take risks and that suited

TIME: 3:00pm

them - they wanted to try something new. Over six years have passed and they’ve grown, but that same ethos still shapes how they do things at the Garage. Whether brewing 50 litres or 2000, they’re still here to take some risks, have a bit of fun and to try something new!

Join us for an instore tasting of the Garage Project Range from 3-6pm today.

Read More...

CLICK HERE TO SEE TASTINGS

That's it for this edition of The Naked Hop. Issue Twelve will be hopping its way to your inbox next time.

Cheers,

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