The Shout NZ February 2022 by The Intermedia Group

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

FEBRUARY 2022 | www.theshout.co.nz

LYRE’S NON-ALCOHOLIC tommy’s MARGARITA

Lyre’s award-winning range of non-alcoholic spirits are quietly changing the way the world drinks. How? By giving drinkers and non-drinkers alike the freedom to drink their drink, their way. Is your venue missing out on the growth from Lyre’s premium non-alcoholic options? Why not test the waters and unlock the consumer opportunity with an alcohol free Tommy’s Margarita made possible by Lyre’s Non-Alcoholic Agave Reserva.

contents

February 2022

22 24

16 The Shout NZ Editor, Charlotte Cowan

A NEW VIEW IN 2022

Welcome to the first issue of The Shout NZ for 2022! Like most of you, we are excited to start the new year with a renewed focus and determination, and to continue to boost and support the New Zealand liquor and hospitality industries. As always, we have a raft of experts sharing tips and advice for you and your business in this month’s issue. Matt Wilson, MD of DB Breweries, shares his predictions for the new year on pg 9; Andrew Arnold from Shopper Intelligence provides insights into brand loyalty and the liquor shopper on pgs 12-14; and Hamish Kynaston, Partner, Buddle Findlay, explains the new employer obligations and employee entitlements under the Holidays Act 2003 on pg 34. Plus our expert beer, wine and spirits contributors are back, this month focusing on some consumer favourites – gin, Pinot Gris, Chardonnay and sour beer. And to top it off, we check out some of New Zealand’s best gin bars on pgs 22-23. If you have a story, advice or column idea that you’d like to see in The Shout NZ, please email me at ccowan@intermedianz.co.nz and don’t forget to keep visiting our website at www.theshout.co.nz for daily news updates and to sign up to our weekly eNewsletter. Cheers!

5 INDUSTRY NEWS AND INSIGHTS 9 WHAT CAN WE EXPECT IN 2022?

24 PINOT GRIS AND CHARDONNAY Tasting notes from Cameron Douglas MS

Predictions from Matt Wilson, Managing Director, DB Breweries

28 PREPARE YOUR BUSINESS FOR NEW COVID

12 BRAND LOYALTY AND THE LIQUOR

How to create a plan to help lessen the impact of future outbreaks

SHOPPER

Insights from Shopper Intelligence's Andrew Arnold

16 A NEW SPIN ON GIN

29 Q+A WITH MELANIE KEES

The Brewers Guild of New Zealand’s new Executive Director

Tash McGill explores each aspect of the gin flavour wheel

21 ON SHOW

VARIANTS

30 THE SOUR SIDE

Denise Garland explores the versatility of a sour brew

This month’s must-try classics and new releases

34 HOLIDAYS ACT CHANGES – WHAT YOU

22 SPOTLIGHT ON NZ LOCALS

The new employer obligations and employee entitlements

NEED TO KNOW

Five of the country's best gin bars

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4 THE SHOUT NZ – FEBRUARY 2022

news

Kim Crawford Wines celebrates 25 years

Cardrona Distillery launches inaugural cocktail competition Wanaka’s Cardrona Distillery has announced it will be running its first ever cocktail competition with bartenders from both New Zealand and the UK encouraged to enter. The 2022 Cardrona Club Cocktail Competition challenges each bartender to create and promote a signature cocktail that highlights a Cardrona Distillery product of their choice. Regional finals will be held across the UK and in New Zealand and six of the UK’s best bartenders will then travel to Cardrona in September to compete against six of New Zealand’s best for the Cardrona Trophy. Entries close on 31 March. For more information, including eligibility and entry forms, visit www.cardrona-cocktail-competition.mailchimpsites.com/.

Globally recognised New Zealand wine brand, Kim Crawford, is celebrating a quarter of a century in business this year. Founded by Kim and Erica Crawford in the mid-1990s, the brand has an annual sales volume of $26.7 million and is now the largest New Zealand wine brand by volume in both the US and Canada. “We started this dream from our home in Auckland, New Zealand, and hoped it would succeed,” said Erica. “But taking the world by storm first came with a plethora of challenges and obstacles that tested us and saw us build a resilience we still carry with us today. We nearly lost it all at one point but it was fighting spirit and maverick attitude that kept us going.” In 2005 Kim Crawford was acquired by Constellation Brands where it continues to be part of their wine portfolio.

Regional Hospitality Awards 2022 dates The 2022 Regional Hospitality Awards – which recognise and celebrate managers, suppliers, bartenders, and other members of the New Zealand hospitality industry – will be hosted as a live event in 11 regions across Aotearoa between March and October. Organisers, The Restaurant Association of New Zealand, say the awards give the industry something positive to look forward too during this time of recovery and rebuilding. “Every region across the country is home to outstanding hospitality, and now more than ever we need to encourage and support those at the forefront of our industry.” For more information on the awards, or to sponsor or donate to the regional events, visit www.hospitalityawards.co.nz 2022 REGIONS Manawatu Hospitality Awards: Monday, 28th March Auckland Lewisham Hospitality Awards: Sunday, 5th June Hawke’s Bay Hospitality Awards: Monday, 27th June Bay Hospitality Awards: Monday, 25th July Otago Hospitality Awards: Monday, 22nd August Wellington Hospitality Awards: Sunday, 11th September Northland Hospitality Awards: Monday, 26th September Canterbury Hospitality Awards: Monday, 17th October Taranaki Hospitality Awards: date TBC

Clive Weston - Lewisham Foundation Lifetime Achievement Award winner 2021

THE SHOUT NZ – FEBRUARY 2022 5

news

Fellows of New Zealand Winegrowers announced Six new Fellows of New Zealand Winegrowers were announced late last year, recognising individuals who have made an outstanding contribution to the New Zealand wine industry. The 2021 NZW Fellows include Steve Smith MW for service to NZW, Wine Institute of New Zealand, Daniel and Adele Le Brun and other initiatives; John Clarke for service to NZW and New Zealand Grape Grower’s Council (NZGGC); Andy Frost for service to national research; Rudi Bauer for service to New Zealand Pinot Noir; and Daniel and Adele Le Brun for service to New Zealand bottle fermented sparkling wine. NZW Chief Executive Philip Gregan says all the 2021 Fellows have worked over many decades for the betterment of the wine industry. “The work of these individuals enables a small industry like ours to punch above our weight on the world stage, and we wholeheartedly thank them for their efforts,” he says.

WHAT’S ON ...OR NOT

February 19 BEAST OF A FEAST CRAFT BEER, MUSIC & FOOD FESTIVAL CANCELLED www.facebook.com/beastofafeast February 19 GINDULGENCE CANCELLED www.gindulgence.co.nz/napier-event-2022 February 19 SOUTH ISLAND BEER FESTIVAL CANCELLED www.sibf.co.nz February 25 NZIWS AWARDS GALA Auckland www.nziws.co.nz February 25-26 WAIRARAPA WINES HARVEST FESTIVAL CANCELLED www.wairarapaharvestfestival.co.nz February 26-27 DRAMFEST 2022 – SOLD OUT POSTPONED www.dramfest.co.nz March 5 GINCREDIBLE CANCELLED www.bopginfestival.co.nz March 6 NORTH CANTERBURY WINE & FOOD FESTIVAL Glenmark Domain www.nzwineandfood.co.nz

New World Beer & Cider Awards back in 2022 The New World Beer & Cider Awards are back in 2022. Now in its eighth year, the 2022 awards will see the introduction of a new dedicated class for lowalcohol beers (under 1.15% ABV), as well as a new Supreme Winner — the top performer from the Top 30. “We’ve had low and no-alcohol entries in the past, including some very impressive Top 30 winners,” says Chair of Judges, Michael Donaldson. “Introducing this new class is a response to growing consumer demand for these alternatives and a great way to create space for producer innovations to shine.” The competition is judged by an expert panel of 32 independent judges who taste, debate and score each entry based on technical excellence as well as balance and drinkability to determine the overall Top 30. The Top 30 winning brews will then be sold in 140 New World supermarkets nationwide. The New World Beer & Cider Awards are open to brew brands from around New Zealand and internationally. The key requirements are the ability to provide supermarket compliant product and meet minimum stock amounts. Entrants do not need to be an existing New World or Foodstuffs supplier. For more information, visit newworld.co.nz/nwbca.

6 THE SHOUT NZ – FEBRUARY 2022

March 12-13 GINDULGENCE Christchurch www.gindulgence.co.nz/christchurchevent-2022/March 19 March 19 AUCKLAND CRAFT BEER & FOOD FESTIVAL Spark Arena, Auckland www.craftbeerfestival.co.nz/auckland/home March 19 RIPE – THE WANAKA WINE & FOOD FESTIVAL Glendhu Bay, Wanaka www.ripewanaka.nz March 22 MARCHFEST Founders Park, Nelson www.marchfest.com At the time of publication, all event dates were correct but are subject to change due to COVID restrictions. Please check event websites for any updates.

industry insights

Diversity of spirits There has always been a very non-corporate feeling within our community of New Zealand distilleries, and this was proven recently when we did a survey of our members. We found that 78% of New Zealand distilleries are friends- or family-run, and multi-shareholder public-type companies are relatively rare at only 4% of distilleries. The family distilleries are made up of mainly couples (51%), with family groups of three or more making up 9% of distilleries. Friends getting together with a passion for distilling were well-represented, at 18% of distilleries. There was also a significant group of brave individuals going it alone – 4% sole females and 13% sole males. Distilling is a relatively young industry in New Zealand, with most distilleries opening within the last six years. As the global spirits craze hit, New Zealanders saw the potential opportunity to leave careers and follow their passions. On average our distillers had already had 21 years in another profession before taking the plunge (range 0-45 years in other jobs). The average length of time distillers have worked in the New Zealand commercial distilling industry is only four years (range 0.2-30 years). Launching a distilling business and surviving beyond the first few years of massive financial outlay, with little to no pay, is not for the fainthearted. The origin of our New Zealand distillers is incredibly diverse, yet one thing is clear, they are all extremely well educated, and they have done their homework before committing. Other than the 3% of distillers with a previous

Sue James Chairperson, Distilled Spirits Aotearoa

background in winemaking, most distillers have career histories from outside the alcohol industry. They have come to distilling packed full of transferable skills – 16% of our distillers come from manufacturing or engineering backgrounds, 10% from sales or marketing. The skills of couples are often complementary, with one focusing on technical and engineering and the other on financial, IT or sales. While some sort of FMCG food industry background obviously sparked an interest in distilling, we applaud the fact that the call to spirits managed to make its way to a midwife, vet, super yacht captain, and a surgeon amongst others. These professionals found the freedom of spirit to walk away from successful careers, learning challenging new skills, putting their life savings into expensive and complex technology – doing what they love doing.

Brewing in New Zealand report released Research from New Zealand Institute of Economic Research (NZIER) has revealed the brewing industry in New Zealand remains a strong contributor to the economy, despite being impacted by COVID-19. According to the findings, the brewing industry contributes significantly to GDP and generates more than $900 million in revenue for the government. The findings, released in early January, follow research commissioned by The Brewers Association of New Zealand to evaluate the brewing industry and its contribution to the economy. The study reveals the New Zealand brewing industry was worth $2.8 billion in the year to September 2021. Within these value chains, $637 million was in value added (GDP). The report also shows the brewing industry supports over 6,600 jobs through brewing and the purchase of intermediate inputs into the brewing process, paying over $409m in wages. Once again, we see this year that the brewing sector is a vital part of the economy, providing jobs, value add on primary products and considerable revenue to government in the form of excise tax and GST, which is continually important, especially in a time of increased government spending and debt the brewing industry contributed $810 million last year in GST ($426m) and Excise Tax (estimated $480m for 2021) to government revenue.

Dylan Firth Executive Director, Brewers Association of New Zealand

One of the most dramatic trends in the report, which we have seen in New Zealand over the past few years, is the move by consumers towards low- and no-alcohol beers. Beers with low alcohol content (less than 1.15%) have seen huge growth with an increase of 1116% in volume since 2016. Not only this but we have seen the emergence of the low carb category, with more than 33% growth over the past year, making it now 8% of the entire beer market. The other area we have seen increase in popularity is the 5% ABV and above beers, which are primarily premium and craft brands. This, coupled with the overall lower consumption of all beer, reflects the fact that New Zealanders are generally having slightly fewer drinking occasions but focusing on quality and premium brands. So, despite challenging times and overall declining consumption trends there are some areas that continue to see growth and innovation to meet consumers ever-changing demands.

THE SHOUT NZ – FEBRUARY 2022 7

industry insights

Launch of major Sauvignon Blanc research programme Late last year, Bragato Research Institute and New Zealand Winegrowers were thrilled to announce a very exciting project kicking off for the New Zealand wine industry – The Sauvignon Blanc Grapevine Improvement Programme. Bragato Research Institute (BRI) has begun work on the research programme that will develop new variants of New Zealand’s premier wine varietal, Sauvignon Blanc, to make the wine industry both more resilient and more sustainable. More resilient by identifying traits such as drought and frost resistance, and more sustainable by seeking natural resistance to pests and diseases. While the New Zealand wine industry is already known to be a collaborative bunch, in the past coming together to create large R&D projects for the benefit of the industry overall, this is the first national grapevine improvement programme in the country. BRI has designed an accelerated seven-year research programme that will apply the latest genome sequencing technology, after using established tissue culture techniques. This will allow BRI to create up to 20,000 entirely new variants of contemporary New Zealand Sauvignon Blanc, and then screen them to identify plants that exhibit the most useful traits selected by the wine industry. The new partnership investment includes the Ministry for Primary Industries (MPI) through the Sustainable Food and

Amber Silvester Communications Manager, New Zealand Winegrowers

Fibre Futures fund, New Zealand Winegrowers, and more than 20 wine sector companies. The programme’s partners will invest $18.7 million over seven years, making this the industry’s largest research project ever. Most of New Zealand’s Sauvignon Blanc vines are of the same variant. This means that a new pest, disease or environmental change that affects one Sauvignon Blanc vine could affect every one of them. Sauvignon Blanc provides 87% of the export revenue of New Zealand’s $1.9 billion wine industry. “This innovative programme builds sustainability for New Zealand Sauvignon Blanc. Growing a huge number of vines – each very subtly different – will allow us to select traits to accommodate a changing environment, capture market opportunities, and fend off biosecurity threats” said Jeffrey Clarke, BRI CEO. “Selected new variants will have enhancements that will boost sustainability and industry resilience, while producing wines that still possess all the distinctive characteristics our local and international wine consumers have grown to love.”

Eyeing up green… with envy Hospitality operators and their teams need to be commended for their rapid adoption of COVID restrictions and the new Protection ‘traffic light’ Framework. These are undoubtedly challenging times when you have to completely change your business model, pivot to a new service structure, and absorb the costs of doing so. But for many, not being able to trade or the financial impact of reduced patronage and rising costs has meant that their doors have had to close forever. Before COVID-19, our hospitality industry had 22,800 businesses, created 173,000 jobs and generated $14 billion in spending. We all look back on those days fondly – our utopia. It seems a lifetime ago. Without international travellers and with restrictions on the domestic tourism market, the tough times remain. It is not just the lack of trade that makes recovery a challenge for our hospitality industry – they are faced with other significant pressures: the closed border has led to skilled labour shortages, wages have increased, costs of goods have risen, and compliance costs are being hiked. These costs need to be absorbed by the business or passed on to the customer. In this environment, that’s a tough call to make. It’s not just about economic challenges to businesses, but about the challenges to the core purpose of the industry… to

8 THE SHOUT NZ – FEBRUARY 2022

Bridget MacDonald Executive Director, New Zealand Alcohol Beverages Council

provide hospitality, manaakitanga, and a safe and social place for friends and family to connect. Local cafes, restaurants, bars and clubs have long been places you used to walk into and get welcomed with a beaming smile – sometimes even a hug or a handshake for regulars. It is a little more challenging with our faces hidden under masks and the clinical, formal process of scanning in and vetting vaccine passes. As I write this, the uncertainty of 2022 is the only certainty we have. We’ll all keep doing the right thing and doing what we need to do. The closest we will come to utopia is a move to the green traffic light. In the meantime, the best thing we can all do is continue supporting our local hospitality businesses. A little bit of love will go a long way to keeping the dream alive. Till we see the green traffic light, I’ll just think of the possibilities it holds with envy.

expert opinion

WHAT CAN WE EXPECT IN 2022?

Matt Wilson, Managing Director, DB Breweries, shares his predictions for the New Zealand liquor industry for the coming year.

aking predictions about the industry these last few years has come with both literal and figurative hygiene warnings, so to get that out of the way early, yes, COVID will likely continue to rear its head in 2022. And, as with the last two years, it feels impossible to predict. New variants bring fresh waves of uncertainty, supply chains continue to be disrupted around the world, and in the midst of it all we’re all trying to keep safe. While the glass might sometimes seem half empty, if we look closely we might see that it’s also half full and more importantly, it’s cold and delicious! RECONNECTION AND INNOVATIVE HOSPITALITY EXPERIENCES Kiwis experienced a great deal of separation and uncertainty in 2020 and 2021, with prolonged lockdowns and ongoing travel restrictions. That means, now that it is safer to do so, it is even more important than ever to help bring people back together for social connection. Businesses like ours are at the centre of these good times, and hospitality related businesses have a really important role to play this year in bringing people back together. Celebrating the little

things has become more important, and consumers are embracing more indulgent experiences. As people seek a bit of normalcy, they're craving excellent hospitality experiences. Whilst learnings from COVID might mean shorter menus, simpler fit-outs and more seasonal ingredients, I predict that the industry will continue to find interesting and impressive ways to give people a reason to go out.

“HOSPITALITY RELATED BUSINESSES HAVE A REALLY IMPORTANT ROLE TO PLAY THIS YEAR IN BRINGING PEOPLE BACK TOGETHER.” WELLNESS The pandemic has only heightened people’s focus on wellness - a trend we have seen booming over the last few years – and, as such, more people are looking for balance in their consumption. Non-alcoholic and low-alcohol, low-sugar and low-carb offerings are becoming increasingly popular. Sales of low-alcohol beer have shot up a spectacular 1116% in the past five years, as the days of limited choice have gone. I predict low/

no-alcohol, low-sugar and low-carb beverages will continue to rise and the next generation of wellness-linked products will start to enter the market. PREMIUMISATION We’re also seeing consumers lean towards more premium products, with an increase in sales of premium and craft brands. This, coupled with the lower consumption of beer overall, suggests that Kiwis are generally drinking less but focusing more on quality and premium brands. The combination of increases in the low- and no-alcohol category, the move to premium and craft, people drinking on fewer occasions and the rise of low-carb options, reflects positive changes in our society to a more moderate approach to the consumption of beer. THE YEAR OF THE BEER Beer is ideally placed at the centre of these trends, being lower in alcohol than other categories, able to produce excellent products even without alcohol, and having a vast array of different tastes, styles and brands. So, COVID be damned, I predict this is the year of beer with a strong recovery of the nation’s favourite drink! ■ THE SHOUT NZ – FEBRUARY 2022 9

sponsored

Archie Rose REDEFINING DISTILLING a

ustralia’s most highly awarded distillery, Archie Rose Distilling Co., has launched its first international expansion – into New Zealand. Founded in Sydney in 2014, Archie Rose shares the New Zealand ethos of celebrating the very best local and native ingredients. Its signature range of white spirits includes the Signature Dry Gin, Distiller’s Strength Gin and Native Botanical Vodka, which feature botanicals such as sunrise lime and Geraldton waxflower from Western Australia, Dorrigo Pepperleaf and lemon scented gum from New South Wales, and honey harvested from the distillery’s own beehives. “We’re incredibly excited to be finally launching in New Zealand, given our shared appreciation for the natural environment and respect for native and local ingredients,” says Archie Rose Founder Will Edwards. “New Zealand is also a special place for me personally, having visited at least once every year for at least 15 years (until COVID hit), and having had my wedding there in 2018, so for it to be our first market outside of Australia feels right.” With a passion for innovative distilling, the team at Archie Rose strives to work closely with producers who focus on sustainability and understand the impact of their growing, harvesting and processing methods and the company’s second distillery, which recently opened in Sydney, features a number of custom designed, and, in some instances, globally unique production elements. “The completion of our new distillery includes globally unique technology and production methods such as our world first copper pot/column hybrid vacuum stills,” says Edwards. “These stills allow us to cold distil botanical distillates, eliminating the damaging impact of heat on delicate botanicals and ensuring the best flavour is extracted from each one. It

means we are producing the best spirits we have ever made.” Edwards says the company’s vision is to use this technology to craft spirits using local New Zealand botanicals and ingredients. “We’re looking forward to immersing ourselves in the country’s natural beauty to inspire these creations and bring a unique taste of New Zealand to its people.” Alongside the white spirit offerings, Archie Rose also produces a signature range of whiskies, including Rye Malt Whisky – which won the World’s Best Rye Whisky – and Single Malt Whisky – which has been awarded Australia’s best whisky four times. Both products embody the Archie Rose belief that whisky starts its life in the paddock not the cask, featuring malts grown by partner Voyager Estate in Griffith, NSW. The world-first Tailored Spirits range will also launch in New Zealand, allowing consumers and trade customers to create their own personalised blend of gin, vodka or whisky complete with their name or brand on the bottle – offering a new way for people to make, drink, learn about and enjoy premium, ingredient lead spirits. Limited Edition spirits including Bone Dry Gin – recent joint winner of the World’s Best Gin at the Asian Masters – as well as Blasphemy, a coffee whisky collaboration created together with ST ALi coffee roasters in Melbourne. Archie Rose has formed partnerships with more than 25 leading cultural institutions and brands in Australia, such as the Sydney Opera House and Sydney Mardi Gras, and Head of Hospitality,

Harriet Leigh, says the team is excited to establish similar relationships in New Zealand with those who share the same ethos and core values of innovation, authenticity, education and quality to create consumer experiences showcasing the Archie Rose range. “Our experiences are a really important part of sharing knowledge and appreciation of spirits and hospitality,” says Leigh. “We’re super pumped to bring Archie Rose curated events and experiences to New Zealand so we can engage firsthand with spirits lovers there.” For further information, including collaboration opportunities, visit www.archierose.com.au and for sales, email nick@archierose.com.au. ■

THE FOLLOWING ARCHIE ROSE SPIRITS CAN NOW BE ENJOYED BY NEW ZEALANDERS AT SELECTED BARS, BOTTLE SHOPS AND THROUGH www.archierose.com.au Signature White Spirits Signature Dry Gin Distiller’s Strength Gin Native Botanical Vodka Signature Dark Spirits Single Malt Whisky Rye Malt Whisky Limited Spirit Range Bone Dry Gin Blasphemy Coffee Whisky Sydney Opera House Outside Gin Sydney Opera House Inside Gin Tailored Gin, Vodka & Whisky

THE SHOUT NZ – FEBRUARY 2022 15

n i g n i p s A NEW

From citrus to liquorice to cinnamon or peppercorns, there’s a flavour profile to suit all gin lovers, writes spirits expert Tash McGill.

ith hundreds of choices on the shelves, it’s not surprising if you or someone you know has been asking the question, ‘Which gin should I try next?’ – especially if you work behind the bar or in retail where customers rely on you for guidance. The world of gin has become so diverse and expansive that keeping up with new varieties and releases could be a full-time job in itself. Whether you find yourself an explorer in the world of gin or a tour guide to those finding their way, there are plenty of good reasons to encourage people to try something new. The first is simple supply Little Biddy and demand. Industry sales 16 THE SHOUT NZ – FEBRUARY 2022

figures from 2020 and 2021 show that local market growth in gin and other spirits was meeting sales targets during the first two years of the COVID-19 pandemic. Here in New Zealand, shipping delays and product shortages have changed the landscape of what is readily available. Secondly, as contemporary gins become the dominant style of gin being made and distributed globally, there are new distillation methods, technology and flavours being explored each year. So, let’s take a look at how to explore each aspect of the gin flavour wheel.

Classic Gin

THE JUNIPER JUNKIE For many, the traditional piney quality of juniper is what gin is all about, swaddled in complementary botanicals. London Dry gin is the exemplar here, so remember to

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses – from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

gin

“WHETHER YOU FIND YOURSELF AN EXPLORER IN THE WORLD OF GIN OR A TOUR GUIDE TO THOSE FINDING THEIR WAY, THERE ARE PLENTY OF GOOD REASONS TO ENCOURAGE PEOPLE TO TRY SOMETHING NEW.” recommend or try something in a classic style, juniper-forward with classic combinations of citrus and botanicals like cassia, orris root and liquorice. While every classic dry gin is unique in its botanical recipe, you’ll be looking for balance of juniper (pine and resin characters), citrus, spice and rootsy notes in the final product. Juniper has been used for medicinal and culinary purposes for centuries, being pressed for juice, dried and ground for spice or infused. The plant itself is rich in aromatic oils, resins, acids, flavonoids, tannins and other chemical compounds that have been traced to various antioxidant, antibacterial, antifungal and even anti-viral health benefits. If only a cure for COVID-19 was as easy as a tipple of gin every night! Those oils, tannins and resins provide an essential backbone for the gin flavour profile – the compound pinene is responsible for that green and pungent element of pine that juniper brings to the mix. But juniper, depending on its variety and where it is sourced, also brings more subtle elements of earthiness, spice, citrus-like tartness and fruit-like sweetness. That’s why juniper is combined with other botanicals to bring the fullness of flavour to life. Green pine and resin aromatics are offered sweetness and vibrancy from citrus peels, warmth and depth from root botanicals and spices. A layer of sweetness might come from using a combination of sweeter citrus, dried fruits or spices that enhance sweetness like cinnamon, anise and liquorice. It’s hard for the Juniper Junkie to go past classics like Bombay Sapphire, Tanqueray, Beefeater and Gordon’s. Slightly more modern classic gins that are still juniper-forward include Sipsmith VJOP and Hayman’s. 18 THE SHOUT NZ – FEBRUARY 2022

As juniper shortages become more of a headache for gin producers around the world, the search is on for New Zealand’s own varieties or potential sources of pinene and pinene-like character. For the Juniper Junkie who is curious to branch out, look for notes of pine, resin and wild mint in tasting notes. Reefton-based Little Biddy uses a combination of locally foraged botanicals like tarata and Douglas Fir tips to create ‘warm resin’ flavour and aroma. THE CITRUS EXPLORER It’s common for many gin lovers to garnish their gin and tonic with a slice or wedge of lemon, orange or even grapefruit. Some might even add a slice or wedge, increasing the citrus juice and acidity in the glass. For the citrus lovers, explore many of the modern gins that push the citrus profile forward such as Italian distillery Malfy which explores each of the distinct Mediterranean citrus fruits used in their core recipe. The Malfy range uses vacuum distillation or cold distillation to extract maximum flavour from the botanicals without any of the heat degradation that can occur in more traditional processes. They created Malfy Originale using classic botanicals of coriander seed, angelica root, cassia bark, liquorice root, orris root and lemon, orange and pink grapefruit citrus peels. Malfy Rosa adds additional Sicilian pink grapefruit and rhubarb, bringing deeper

Isle of Harris Gin NZ Advert V1.pdf

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gin earthiness and bright tartness to the final profile; Malfy Con Limone uses lemons from Calabria and the Amalfi Coast lemons with additional Italian juniper berries to create an intense lemon profile; and Malfy Con Arancia uses additional Italian oranges and Sicilian blood oranges for a deep orange flavour and delectable colour. Locally, Victor Gin’s classic heavy botanical gin reaches inspired levels of vibrant citrus with their Lime Leaf variation. The beauty of these citrus-forward spirits is how effortlessly they lift a traditional gin and tonic to something quite spectacular or add another layer of flavour to your favourite gin cocktail – an easy way to introduce consumers to something new behind the bar. THE SPICE LOVER If you love a warming gin and enjoy a little spice on the tongue – try a spiced gin. Spices like grains of paradise, cardamom, coriander, nutmeg, cinnamon and pink peppercorns are already common in many botanical recipes. Other favourites include star anise and cubeb. These gins are amazing when used in classic recipes like a Negroni, as the depth of spice can really bring out the best in a big, botanical vermouth. Try Four Pillars Spiced Negroni Gin for a touch of something warm and aromatic. They match well with more aromatic tonics too. THE GARDEN WANDERER Found a lover of rosehips or lavender? When it comes time to wander through the garden of floral botanicals think roses, lavender, elderflower, geranium and chamomile. There are floral components

20 THE SHOUT NZ – FEBRUARY 2022

to traditional botanicals like cubeb and orris root, but it is probably Hendrick’s that really brought floral gin to popularity in the last 20 years – macerating elderflower and chamomile amongst others and then infusing with rose and cucumber. The Botanist, from Scotland’s Bruichladdich Distillery, is packed full of 22 locally foraged botanicals from the

Hebridean isle of Islay, included the floral and herbal combination of red cover and applemint. USING THE GIN FLAVOUR WHEEL When tasting and assessing gin in formal contexts, the gin flavour wheel developed by VinePair in 2019 is incredibly useful when helping customers find a ‘where to next’ or when thinking about cocktail composition. Separated into Sweet, Spice, Herbaceous, Fresh Fruit, Dried Fruit and Floral categories with dozens of subcategories, it can be used to help identify flavours that are present in the gin or flavours you might like to explore in the gin spirit. Orange, pineapple and apricot are all fresh fruit flavours, whereas prune, fig and citrus peel all sit within the dried fruit category. While we might often think of fruitinfused gins as being sweet, the flavour references most commonly used are almond, honey, hazelnut, vanilla and nutmeg. As for herbaceous, it’s common to find elements of lemon thyme and lemon myrtle in contemporary gins but there is a growing trend toward savoury gins that lean into sage and rosemary, peppers and saline properties. ■

product showcase

LYRE’S NON ALCOHOLIC AGAVE BLANCO SPIRIT This unique spirit from Lyre’s has been crafted to capture the essence of an agave spirit with flavours that are distinct and complex. Rich and full of character, expressions of citrus, roasted agave and peppery spice dance on the palate. A great option in a Collins or a Bloody Maria for an early morning pick-me-up! RRP $54.99 Contact: (027) 642 7236 www.lyres.co.nz LYRE’S CLASSICO GRANDE Lyre’s Classico is a premium non-alcoholic celebration in a bottle. Lightly coloured and alluring, with generous aromatics of classic green apple, followed by a soft richness of pear, peach and red apple on the palate to taste, serve it chilled in a flute or coupette. Or add Lyre’s Italian Spritz, soda and orange for the ultimate non-alcoholic aperitif. RRP $24.00 (750ml) Contact: (027) 642 7236 www.lyres.co.nz

w o h s on This

STRANGE NATURE GIN Unlike any other New Zealand craft gin, Strange Nature started in a vineyard in New Zealand. With its origins in (or rather out of) Giesen’s 0% alcohol Marlborough Sauvignon Blanc, it is made using innovative spinning cone distillation where alcohol is gently extracted from the wine, while preserving the fragrant aromas and flavours. This vibrant white spirit is then further distilled with one botanical, juniper, to give Strange Nature its unexpectedly rewarding taste profile. Perfect with a premium tonic and a squeeze of lemon or lime. RRP $89.99 (700ml, 44% ABV) Contact: The Giesen Group (03) 344 6270

HASTINGS DISTILLERS RUBIS VERMOUTH Highly concentrated, rich and ripe with red berry fruits, warm spice, bitter cacao and dried herb notes, the team at Hastings Distillers has created a sweet vermouth that is just at home as a pre-dinner aperitif as it is an ingredient in a perfectly mixed Negroni. With a resurgence of interest in botanical and herbal drinks, now is vermouth’s time to shine. RRP $55.00 (17% ABV) Contact: (06) 870 3991 www.hastingsdistillers.com

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ZANDVLIET CHARDONNAY Zandvliet Wine Estate in South Africa straddles the Cogmans River, with the great Langeberg Mountains throwing a giant arm around it from the north and disappearing to the south-east. Famous for its excellent Shiraz, winemaker Jacques Cilliers and his team have produced a new, finely crafted Chardonnay. On the nose, flavours of lime, nectarine, passion fruit and peach with hints of butterscotch which follow through onto a harmonious balanced palate that lingers on the aftertaste. Enjoy this rich wine, well-chilled with fine dining. RRP $25.95 Contact: (021) 058 7894 www.kanabeverages.co.nz/wines

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SPOTLIGHT ON NZ LOCALS:

Gin bars

As the hospitality industry begins another recovery from extended lockdowns, The Shout NZ is dedicated to supporting Kiwi locals. This month we’re exploring New Zealand’s best spots to enjoy one of the country’s favourite spirits – gin.

AUCKLAND: BOZO Tucked away at the back of the K' Road Food Workshop and adorned with ornate wood furnishings and greenery, Bozo is a hidden gin joint and craft beer lounge that has a unique vibe like a wee hidden treasure. Offering a curated selection of more than 50 gins, plus a popular gin paddle, Bozo is set to a tempo of hip hop and soul tunes, offering a cosy, charming, and comfy bar environment customised for conversation. Signature gin cocktail: Bozo rotates through different options on its cocktail list but the signature is the gin paddle itself (a selection of three gins, garnishes, tonic water, and soda water). Number one must-try gin: Denzien Smoke & Embers or Imagination Black Barn Syrah Barrel-Aged Gin.

MARLBOROUGH: THE GIN ROOM Based at The Vines Village in beautiful rural Marlborough, 12kms from Blenheim, The Gin Room is a small intimate tasting room specialising in Roots Marlborough Dry Gin and other rare boutique South Island Gin producers. The only dedicated gin tasting room in the region, you can sample gins at the bar, in the purpose built Gin Garden or lakeside in the sun, overlooking the vineyards. A relaxed atmosphere where guests can enjoy some of the best gin that New Zealand produces. Signature gin cocktail: The classic Roots Dry Gin & East Imperial Yuzu Tonic, lemon wedge over ice with a splash of Grapefruit & Hops Elemental Bitters. Number one must-try gin: Roots Norwester Navy Strength Dry Gin.

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on-premise

CHRISTCHURCH: GIN GIN Warm, energetic, vibrant and fun, Gin Gin is like walking into your own home but with a ginormous gin collection. With a team working hard behind the scenes to deliver the best ingredients from local Canterbury suppliers (plus hand squeezing all of their citrus for the cocktails), Gin Gin focusses on attention to detail and freshness. Its knowledgeable staff can whip up a classic cocktail or give you some local knowledge on some of the top New Zealand gins. It’s a must-visit in Christchurch. Signature gin cocktail: A good Martini, with a twist or dirty with a olive, served extra cold in a Nick and Nora glass. Number one must-try gin: Their very own London Dry house gin (gin, gin, gin). Juniper forward, with some upfront notes of orange and pink peppercorn and a subtle note of liquorice and kawa kawa.

NAPIER: THE GIN TRAP Located right on the waterfront in the popular West Quay Ahuriri hospitality precinct, The Gin Trap has a unique vibe of what the team feels is best described as ‘relaxing chaos’. Busy and loud with old school hits always playing and walls are covered in quirky gin quotes, the gastro pub offers more than 200 gins to be enjoyed on its huge deck with spectacular views. Signature gin cocktail: Pink Lady – a vibrant and punchy classic. Number one must-try gin: Their own newly released Speakeasy Gin. With notes of pear and Manuka honey, it is definitely a must try.

WELLINGTON: JUNIPER GIN BAR & RESTAURANT A stylish gin and cocktail spot that balances the business of being a restaurant with the attractions of a sophisticated central city bar, Juniper first opened 18 years ago. With more than 40 gins from around the world and almost 40 cocktails for everyone's palate, Juniper is cosy, upbeat atmosphere and includes friendly staff who’ll help you navigate their epic drinks list. Signature gin cocktail: St Germain Martini – gin, vodka, elderflower and lemon peel. Number one must-try gin: Juno from New Plymouth which has juniper, aromatics and a beautiful citrus sparkle to it, plus some peppery heat at the finish.

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t o n i p gris BY

Pinot Gris is an official variety grown in Champagne, a staple in the Südtirol of Northern Italy and a noble variety in Alsace. Pinot Grigio, Grauer Burgunder, Rulander, Sivi Pinot and Szürkebarat are all the same variety of cépage that is grown and sought after the world over. We call it Pinot Gris or just Gris and our version can make excellent wine. There are 12 different clones of Pinot Gris available to growers in New Zealand, each suited to different soil types, climate conditions and resistance to disease. It is a lot harder to grow than you might think – it tends to want to crop heavily on the vine and while this might be good for volume it’s not so good for flavour concentration and texture. Gris is also a variety that doesn’t produce a lot of acidity naturally, it does increase in cooler climates, but if cropped too heavily flavours become dilute and the resulting wines can often be manipulated into a specific style. Fortunately, Pinot Gris is very popular here and is grown in all ten wine regions of New Zealand, this means the range of expressions from weightier, fleshier styles from Northland are different from the leaner more mineral expressions from Otago. Pinot Gris and oak are usually good friends, but too much new or toasty barrel can make Gris taste too woody and sweet. The emerging use of lees stirring or extended lees contact, skin contact or simply bottling unfined and unfiltered are showing the breadth and depth this variety has and natural styles that are available.

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DOUGLA CAMERON

Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is the Beverage Director & Group Sommelier for Rodd & Gunn and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Formerly academically in charge of the Wine and Beverage at AUT in Auckland, Douglas has also consulted to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 24 THE SHOUT NZ – FEBRUARY 2022

tasting notes ASTROLABE KĒKERENGŪ COAST PINOT GRIS 2021 There's a fine savoury seam to the bouquet signalling this wine's origins. Aromas and flavours of sweet green pear and crunchy apple, a savoury fruit spice layer, refreshing acid line and saline finish. Delicious, fresh and mouth-watering textures, fine, fresh and ready. Best drinking from 2022 through 2026. Points 94 RRP $30.00 Distributor: Astrolabe Wines Phone: (03) 577 6794 www.astrolabewines.co.nz

ASTROLABE MARLBOROUGH PINOT GRIS 2021 Pure, ripe, fresh, fruity and varietal with aromas and flavours of spiced pear and apple, some quince and white fleshed nectarine. A touch of white spice is accentuated by a youthful acid line. Balanced, well made and ready to drink from 2021 through 2025. Points 93 RRP $28.00 Distributor: Astrolabe Wines Phone: (03) 577 6794 www.astrolabewines.co.nz

STONELEIGH WILD VALLEY MARLBOROUGH PINOT GRIS 2021 Youthful, fresh, fruity, silk-cream texture and very tasty on the palate with flavours of spicy green pear and apple, some quince and white nectarine moments. A lively fresh acid line and wet stone mineral and floral outline frames the core of white fleshed fruit flavours throughout the palate. Balanced, well made and ready with best drinking from 2021 through 2024. Points 93 RRP $17.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.stoneleigh.com/en-nz

CHURCH ROAD GWEN HAWKE’S BAY PINOT GRIS 2020 Ripe, fruity, fleshy and very enticing bouquet with aromas of fresh brown pear and white nectarine, a touch of baked apple and moments of spice. Fresh, crisp and just dry with a whisper of sweetness as the wine touches the palate. Contrasting acidity and a core of fruit leads to a balanced and well-made wine, ready to drink from 2021 through 2023+. Points 92 RRP $24.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com

THE NED MARLBOROUGH PINOT GRIS 2021 Fragrant, fruity, youthful and varietal with lifted scents of red apple and nashi-Asian pear, white nectarine and sweet flowers. A satin texture is contrasted by acidity and a core of fruit flavours that reflect the bouquet. Plush, ripe, refreshing and well made with a lengthy, textured and fruit-filled finish. Best drinking from 2021 through 2024+. Points 92 RRP $18.99 Distributor: Lion NZ Phone: (09) 522 9684 www.marisco.co.nz

TOI TOI RESERVE BROOKDALE PINOT GRIS 2020 Ripe, varietal, distinctive, fleshy and youthful bouquet. Aromas and flavours of green pear and white peach, some spice and floral complexities and smooth satin texture as the wine touches the palate. Fresh and lively acid line contrasted by some fine phenolic texture stretches the flavour profile through the palate. Balanced, well made, youthful and ready. Best drinking from 2021 through 2025. Points 92 RRP $23.00 Distributor: MWL Phone: (022) 281 1464 www.toitoiwines.co.nz

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OUGL D N O R E M Y CA

What has long been regarded as the ‘classic’ buttery, creamy, oaky, not so dry and highish alcohol version remains a very popular expression of Chardonnay. A key reason why this is so, is because it is a version of wine that has inherent attributes wine drinkers love including: aromas and flavours of baking spices, ripe stone fruit flavours, a sense of sweetness and a creamy texture that our palate welcomes easily. Chardonnay is changing though and the expressions from individual producers are as varied as the soils, vineyard conditions and interpretation of style from individual winemakers from across Aotearoa. With an average vine age of 25 years, for many Aotearoa producers, the quality, concentration and potential in conjunction with excellent harvest conditions has offered winemakers more scope. While oak and Chardonnay are great friends, the demand for new-barrel flavours has lessened recently in favour of complexity and mouthfeel. The use of amphorae or concrete eggs as well as little to no oak at all, adds another dimension to a variety and wine that many wine drinkers love to taste and discuss. The opportunity for producers to release different expressions of Chardonnay reflecting the voice of vineyard and region is garnering attention of wine critics and connoisseurs of the variety. This also means that your go to person for wine advice, should be ready with a sound knowledge of producers and styles so they can offer the best advice. Next time you have the opportunity to attend a Chardonnay tasting event, say yes.

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tasting notes DOMAIN ROAD VINEYARD CENTRAL OTAGO DEFIANCE CHARDONNAY 2020 Complex and complete, youthful and layered, a core of fruit and subtle, sweet barrel scents lead to aromas of citrus and peach, apple and flowers, a core of mineral complexity suggesting white clay. Fantastic on the palate with a dance between flavour and texture, youthful and fresh with barrel spice and a gun-flint then fruit flavours that reflect the bouquet. Fine wood tannins, complex and delicious, lengthy and delicious. Keep in the cellar till late 2022 then drink through 2030+. Points 96 RRP $32.00 Distributor: Co Pilot Phone: (04) 344 54244 www.domainroad.co.nz

2 DICEY BANNOCKBURN CHARDONNAY 2020 Fabulous complexity with a youthful core of cool climate fruits with grapefruit, yellow apple, reminds me of golden kiwifruit and white flowers. All is revealed on the palate with flavours of fresh peach and quince, red apple and golden kiwifruit. No mistaking the youthful side with a vibrant acidity and abundant tannins delivering mouthfeel and foundation. A lovely example that will age well with best drinking from mid to late 2022 through 2029+. Points 95 RRP $30.00 Distributor: Red + White Phone: (029) 566 4287 www.dicey.nz

THE KING'S BASTARD MARLBOROUGH CHARDONNAY 2020 Aromas of toasty roasted peach and vanilla, brazil nut and rose-apple, a hint of butterscotch and toasty barrel spices. Full-bodied, weighty and creamy in texture as the wine touches the palate. Flavours of yellow fleshed stone fruits, grapefruit, nut, baking spice and stone. Balanced, well made and ready. Chardonnay fans will warm to this wine quickly, I did. Best drinking from 2021 through 2025+. Points 93 RRP $28.99 Distributor: Lion NZ Phone: (09) 522 9684 www.marisco.co.nz

ASTROLABE THE FARM CHARDONNAY 2019 Very bold and expressive bouquet with aromas of roasted nut and baked stone fruits, fresh grapefruit and a fine savoury complexity. Full-bodied, complex and detailed on the palate. The mouthfeel emphasises the raw core fruit centre with textures from tannins and acidity, some lees and natural energy. Balanced and well made in a drink now through 2030 expression. Points 94 RRP $45.00 Distributor: Astrolabe Wines Phone: (03) 577 6794 www.astrolabewines.co.nz

TOI TOI RESERVE GISBORNE CHARDONNAY 2020 Aromas of roasted stone fruits and fresh red apple, toasty barrel spices and a fine nutty complexity. A fine creamy texture on the palate with flavours of tree and stone fruits to reflect the bouquet. Medium+ acidity, judicious use of oak and a sweet vanilla, nut and raw sugar finish. Fine tannins give the final texture through the core. Well-made youthful and ready to drink from 2022 through 2028+. Points 93 RRP $31.00 Distributor: MWL Phone: (022) 281 1464 www.toitoiwines.co.nz

CHURCH ROAD GRAND RESERVE HAWKE’S BAY CHARDONNAY 2020 Complex, bold, varietal, smoky and toasty spices bouquet. An attention seeking aroma package leads to a full-bodied expression on the palate with flavours of roasted stone fruits and barrel spices, fine wood tannins and contrasting acid line. Peach and baked apple, grapefruit and quince, a touch of honey and tropical fruit. A delicious, fresh and textured wine ticking all the boxes of flavour and texture, power and panache. Points 94 RRP $39.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com

BRANCOTT ESTATE RESERVE HAWKE'S BAY CHARDONNAY 2020 Bright, fresh and youthful bouquet with aromas of fresh apple and grapefruit, mild tones of oak and baking spices, a touch of leesy baked goods moments then a touch of white peach. Crisp, youthful, fruity and dry on the palate with flavours that mirror the bouquet particularly citrus and tree fruits then mild flavours of barrel. Decent acid line, balanced and well made. Drinking well from today and through 2024. Points 91 RRP $19.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.brancottestate.com

MATAHIWI ESTATE HOLLY SOUTH SERIES WAIRARAPA CHARDONNAY 2020 Wonderful bouquet of spice and fruit, mineral and silty soils signatures. Full-bodied on the palate with a complex roasted nut, burnt butter and barrel spice flavours. Baked yellow stone fruits and red apple, raw cashew nut and oatmeal. Acidity and fine wood tannins layer in texture and mouthfeel. Delicious, fresh and ready for drinking from 2022 through 2028. Points 94 RRP $32.99 Distributor: Matahiwi Estate Vineyard Phone: (027) 488 8100 www.matahiwi.co.nz

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covid-19

PREPARE YOUR BUSINESS FOR NEW COVID VARIANTS

REDUCE THE RISK OF COVID-19 INFECTIONS AT YOUR BUSINESS BY… Understanding the COVID-19 Protection Framework and how it affects your business. Follow all the rules, including physical distancing, face coverings, displaying NZ COVID Tracer posters and encouraging people to scan or sign in, and checking and verifying My Vaccine Passes, where required. Supporting your employees to get vaccinated, including booster shots. Employment New Zealand has guidance on talking to employees about vaccination. Use the vaccination assessment tool to determine whether work at your business should be done by vaccinated people. Note: workers covered by the My Vaccine Pass mandate (including food and drink services) are mandated. 28 THE SHOUT NZ – FEBRUARY 2022

COVID-19 PROTECTION FRAMEWORK www.covid19.govt.nz/traffic-lights/covid-19protection-framework/ VACCINATION MANDATES www.covid19.govt.nz/covid-19-vaccines/ vaccinations-and-work/

With Omicron a reality across the world, we share how to prepare for the current, and any future variants of COVID-19, that may affect your business. ith the latest variant of COVID-19, Omicron, being the most infectious so far, businesses globally have been hit with the knock-on effects of staff being sick or needing to self-isolate, and supply chain issues. With the highest level of the New Zealand COVID-19 Protection Framework (traffic light system) stating that hospitality businesses will remain open with My Vaccine Pass and restrictions, it’s important to create a plan to managing the impact of COVID-19 cases at your onor off-premise business. According to business.govt.nz, a clear plan can potentially help lessen the impact as you focus on ultimately operating in a safe way. Here are the steps the government recommends…

HELPFUL RESOURCES

VACCINATION ASSESSMENT TOOL www.business.govt.nz/covid-19/vaccinationassessment-tool/ VENTILATION ADVICE www.health.govt.nz/our-work/diseases-andconditions/covid-19-novel-coronavirus/covid-19health-advice-public/covid-19-ventilation

Encouraging healthy habits in your workplace. Including reviewing and updating hygiene, cleaning and ventilation practices, and ensure they are being followed. Advice around good ventilation practices in relation to COVID-19 can be found on the Ministry of Health’s website at health.govt.nz. Ensuring staff stay at home if they are sick. Ask them to call the Healthline number 0800 358 5453 for advice and to arrange to get tested. The COVID-19 Short-Term Absence Payment provides financial support for businesses whose staff can’t work from home while waiting for a test result. Ensure you and other leaders in your business follow good hygiene practices and stay at home when you’re sick too. HAVE A PLAN FOR COVID-19 CASES AFFECTING YOUR BUSINESS… • Have staff work from home where appropriate – and continue to test systems so working from home is as seamless as possible. • Consider dual rosters to limit the number of staff interacting during each shift. • Involve your workers in discussions on how roles, responsibilities and ways of working might need to change, drawing on your collective experiences. • Think about ways you can operate with fewer staff if need be – such as reduced hours, a reduced service (such as moving to takeaways or click and collect-style sales), or prioritising what work is most important, and what can be delayed. • Engage early with temporary workforce providers in case you need to call on them for additional workers. • Record important processes and

FINANCIAL SUPPORT www.business.govt.nz/covid-19/financial-supportfor-businesses/ CONTINUITY AND CONTINGENCY PLANNING www.business.govt.nz/risks-and-operations/ planning-for-the-unexpected-bcp/continuity-andcontingency-planning/ MODIFYING EMPLOYMENT AGREEMENTS www.employment.govt.nz/leave-and-holidays/othertypes-of-leave/coronavirus-workplace/changing-anemployees-work-arrangements/ MANAGING HEALTH AND SAFETY www.worksafe.govt.nz/managing-health-and-safety/ novel-coronavirus-covid/operating-safely-what-youneed-to-think-about/ MENTAL HEALTH AND WELLBEING SUPPORT www.business.govt.nz/risks-and-operations/healthand-safety/mental-health-and-wellbeing-support/

knowledge, so other workers can pick tasks up if someone is unable to work. • Review your finances and understand your cashflow. Engage credit providers, such as your bank, early to discuss ways you might manage cashflow if an outbreak affects your business. • Understand your responsibilities as an employer, including employment law and health and safety law. • Consider other businesses you deal with, and how they might be affected by COVID-19 cases. If your business relies on other businesses’ products or services, consider talking to them about their continuity and contingency plans. How they plan to respond could affect your own plans. It can be stressful managing the impacts of COVID-19 on your business, make sure you follow public health advice if you, your workers or someone else who visits your premise has COVID-19 and if you need some advice, or simply someone to talk to – help is available in the resources above. ■

profile

Q+A WITH

melanie kees

Melanie Kees took over as Executive Director of the Brewers Guild of New Zealand late last year. Here, Melanie shares her insights into the challenges facing the New Zealand brewing industry and her advice for brewers for the coming year. WHAT IS YOUR BACKGROUND IN THE LIQUOR INDUSTRY AND YOUR CONNECTION WITH THE BREWERS GUILD? My background is actually motorsport and tertiary education, with some early days of tourism thrown in for good measure! The connection to the brewing industry came about when I worked for Otago Polytechnic and was involved in the development of New Zealand's first suite of brewing programmes. We joined the Guild and my connection and involvement in the brewing industry grew from there. WHAT ARE THE BIGGEST CHALLENGES FACING THE NEW ZEALAND BREWING INDUSTRY IN 2022? There are lots of challenges on the horizon, like many industries in New Zealand. Energy labelling and the proposed Container Return Scheme are both big issues, and excise tax of course. Those, combined with supply shortages and increasing costs, are all going to pose some challenges, and no doubt some

robust discussions. The ever-changing landscape that COVID brings will continue to be a challenge. However, I've already learnt that brewing is a solid industry, filled with great people - so with those challenges will come opportunities to change and evolve and that is one thing that our industry seems to be good at! WHAT ARE YOUR PREDICTIONS FOR THE BREWING INDUSTRY IN 2022? I have high hopes that the industry could receive some support to help build and grow and showcase all the great things that we have to offer New Zealand and abroad. Between the brewing industry and hospitality industries, it has been a rough couple of years, so whatever we can collectively do to support our combined industries is on the cards for me.

WHAT STYLE OF BEER DO YOU SEE BECOMING THE ‘NEXT BIG THING’ AND WHY? I'm not sure I am that well-schooled to know what the next big thing will be in beer styles! Hazies were very popular in our awards this year and I suspect they might be around for a while. I do think that low- and no-alcohol beers are definitely a growth market, possibly not on a huge scale but an area of growth, no doubt. Fruited sours are so funky, and are a great way for the non-beer drinkers to start to explore the craft beer market. I wonder if I should be so bold as to say that I think the next big thing might not be too flashy or crazy – perhaps we might see a resurgence in lagers?! WHAT IS YOUR ADVICE FOR BREWERS FOR THE COMING YEAR? Stay true to what you do best, and serve your loyal followers well. Times have been tough and the 'bread & butter' is often what gets us through these times. That and having a good network of support is so very important. Brewing is a relatively small industry in New Zealand, and we need to come together to ensure we can tackle any challenges as one. It is really important to the Brewers Guild, that we continue to grow, and nuture a strong community amongst the brewing industry and our members – from micro to large, we're all in this together. ■ Judging for the New Zealand Beer Awards 2022 will take place from 6-8 July at Riccarton Park in Christchurch. For more information, head to www.brewersguild.org.nz/.

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sour side THE

Beer writer and newly Certified Cicerone (pronounced pronounced "sis-uh-rohn" – like a beer sommelier), Denise Garland, explores the fruity versatility of a quenching sour brew.

our beers are always my favourite summer style. They can vary from fruity and slightly tart, to mouthpuckeringly sour – and hit every note in between. Sour beers provide brewers with the chance to be experimental; to try new flavour combinations using a sour beer base, and to give drinkers the chance to experience flavour combinations that are difficult to find in other styles. BERLINER WEISSE The most common style of sour beer sold in New Zealand is the Berliner Weisse – traditionally an incredibly sour beer of under 4% ABV founded in Berlin, which could be flavoured with sweet syrups to make them more palatable. Here in Aotearoa, the style tends to be a little stronger – often as high as 5% ABV. And while you can still find plain and very sour versions of the style, most brewers add fruit or dry hops to provide drinkers with more flavour in every mouthful. 30 THE SHOUT NZ – FEBRUARY 2022

The sour beer market has grown significantly in the past few years thanks to the Berliner Weisse, with its quick and easy method of souring in the brew kettle, allowing breweries to create sour beers quickly, cost-effectively and on a large scale. Until the style’s introduction in Aotearoa in the mid-2010s, finding a sour beer on tap at a bar was a rare occurrence, while supermarkets like New World say a few years ago the idea of a supermarket stocking sour beer was almost incomprehensible. But in 2015, Warkworth’s 8 Wired brewed the country’s first large-scale batch of a Berliner Weisse; a dry-hopped version called Hippy Berliner. 8 Wired’s owner and brewer, Søren Eriksen, says he decided to brew it because there weren’t really any available in New Zealand. “Back in those days most of the beers that we brewed were beers that you couldn't otherwise really find, and that's how most of our beers really came about in the beginning,” he says.

Denise Garland is a journalist and a Certified Cicerone with with a love of all things beer. She has been writing about beer for a decade and was the winner of the 2019 Brewers Guild Beer Media Award. She has previously worked in hospitality in Christchurch, Wellington and Edinburgh. Denise home brews – though not as often as she’d like – and has been a judge in several home brew and commercial beer competitions.

beer feature

“SOUR BEERS ARE UNIQUE IN THAT THEY TEND TO BE ENJOYED BY PEOPLE WHO DON’T CONSIDER THEMSELVES BEER DRINKERS.” notes – the addition of fruit gives the beer a unique character, and it allows the fruit flavour to really shine through. At 8 Wired, they’ve continued to release seasonal kettle sours under the Hippy moniker, with the style a perfect base to showcase produce when in season, like mandarins, or even slightly unusual flavours, like celery salt. Eriksen says they’re a hit with consumers. “I think if you add up all the different varieties of Hippy that we do, it’s probably almost the biggest selling beer we have.” He

adds that their Hippy beers sales always increase over summer. The increased popularity of sour beers over summer probably has something to do with their high acidity; there are few beers on the market that can quench your thirst like a sour. Eriksen describes kettle sours like Berliner Weisses as “a quaffing kind of beer.” The wide range of sour beer flavours – from peach to feijoa – is also more varied than any other beer style on the market, making each sour beer on the shelf taste very different to the one next to it, encouraging drinkers to keep trying new flavour combinations. FRUIT FORWARD Deep Creek in Silverdale, just north of Auckland, also finds their kettle soured beers sell best during summer, and at their peak, they are just as popular as their stalwart pale ales. Brewery co-founder Paul Brown says the strongest sour sales tend to coincide with the hottest weather. “I've actually found in the past they sell best in January and February, rather than in November and December which is typically where most things sell strong,” he says.

“We wanted something sour in the market and especially in those days, the whole kettle souring thing was new – not many, if any [breweries] in New Zealand were doing it, but I had heard about it from overseas. So we thought we should try that, and a Berliner Weisse was an obvious first choice.” The success of Hippy Berliner inspired other breweries to try their hand at the style, and now, less than seven years on, most craft beer bars will offer a sour beer on tap all year round, and sours are taking up more space on the shelves of offlicences, now with six-packs available at supermarkets and liquor stores. FLAVOUR COMBINATIONS Most sour beers on the market these days will be brewed with fruit; berries, passionfruit and citrus are particularly popular ingredients. Because the basic kettle sour beer is pretty plain – essentially tasting like a sour lemon with bread-like

8 Wired Cucumber Hippy

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beer feature Deep Creek’s sour beer trio

Deep Creek’s Pauk Brown

The brewery has recently changed their approach to how they produce their kettle sours, and rather than adding fruit during the fermentation process, they’ve released a fruited sour trio where the fruit is added to the beer after it has finished fermenting. Brown says that results in an even more intensely juicy, sweeter and fruit-forward sour beer. “We like to add fruit in [the sour beer] because it gives us some extra interest and flavour. We've made some straight Goses [salted sour beers] and straight Berliner Weisses before, but I just find that your general consumer wants a little bit more of an added flavour.” Those tart, fruit-forward flavours result in a beer that is nothing like the lagers, pale ales, or IPAs that make up the biggest chunk of the New Zealand market. And that’s one thing that makes them so popular – they’re so different, that they actually have qualities more similar to a cider or kombucha, than the flavours found in more common New Zealand beer styles. As a result, people who don’t generally like beer, can often have their minds changed when they try a sour. VERSATILITY Brown says some people do get a surprise when they try a sour beer, because they are often expecting more typical malt and hop flavours – so he has advice for bars and restaurants wanting to stock sours: “When we first started making [kettle sours], some people just got a bit of shock from the completely different flavour profile. At that point in time, I was just saying, ‘Look, just think of a cider before you drink it, because it's got more tartness and is a little bit crisper like a cider’. And I found that you got a completely different response to it when you took that preconceived ‘beer’ notion out of their mind.” 32 THE SHOUT NZ – FEBRUARY 2022

8 Wired’s Søren Eriksen

As Brown identified there, sour beers are unique in that they tend to be enjoyed by people who don’t consider themselves beer drinkers, providing a great loweralcohol option for those who tend to drink wine and RTDs for their fruitier flavours or sweetness. Sours are also incredibly versatile beers, in that they are a great option to just drink on their own, or to have alongside a meal. 8 Wired’s Søren Eriksen says the tartness in these beers makes them a perfect partner for a wide range of foods. “It works really well with a lot of different things because it cleanses your palate, so any kind of fatty food or spicy food. I wouldn't have it with a dessert… because it would clash too much, and nothing too heavy – you wouldn't have it with a stew or something like that, but in between, there’s a wide range of foods.” He says Thai food and Asian flavours in particular would pair well with a sour.

One thing to watch out for when partnering sour beers with food, however, are those extra flavours – usually fruits – added by the brewer. A sour with citrus or tropical fruit is likely to be easier to partner with a lighter dish like seafood, salad or chicken, compared to a berry sour, which will likely pair better with pork or red meat dishes. The versatility of sour beers though, is something that tells me there is much more growth to come in this area. The style has always been a space where brewers can experiment; sweeter icecream and slushie sours have become more common recently, while pomelo, rosewater and avocado have all been featured ingredients in sours over recent years. But there’s scope for much, much more fun – from both a brewing perspective, and as a bar perspective. As traditional cocktails continue to make a comeback, it provides the opportunity for our country’s brewers to try their hand at creating sour beer versions of those highly Instagrammable beverages – particularly those with a citrus or other sour fruit kick. While some have dabbled in this space, there is huge room for more of this. But not only that, sour beers also provide the perfect base to create a bar’s own unique cocktails with. A gin and Berliner Weisse showcasing citrus or cucumber would make a delicious twist on a traditional gin and tonic, while a heavily-fruited sour with a splash of rum could provide a twist on a fruit daiquiri. ■

www.dcbrewin g.co.nz

last round

HOLIDAYS ACT CHANGES – WHAT YOU NEED TO KNOW

Hamish Kynaston, Partner, Buddle Findlay, shares insights into the new employer obligations and employee entitlements under the Holidays Act 2003.

here is a range of minimum standards that are applicable to all workplaces where there are employees and entitlements under the Holidays Act 2003 form one part of those minimum standards. The Holidays Act 2003 is one of the most difficult pieces of legislation to apply in the workplace, especially for employees with variable pay. It has been amended more than 20 times – but difficulties always remained. Many employers and payroll systems, historically, failed to properly and correctly understand and apply the Holidays Act, leaving many employers in remediation mode – often at a significant cost. In 2018, the New Zealand government established the Holidays Act Taskforce to review and suggest amendments to the Holidays Act 2003. The taskforce was comprised of employer, worker and government representatives and the aim was to make the Holidays Act clearer, easier to comply with, and to provide greater certainty for employers and employees. The Taskforce made several recommendations, all of which were accepted in February 2021 and Hamish Kynaston the introduction of 34 THE SHOUT NZ – FEBRUARY 2022

new legislation that brings the Taskforce's recommendations into effect will come into effect this year. The new provisions will cover: • New methodologies for calculating holiday pay and various leave entitlement payments. • The ability of employees to take annual holidays in advance on a pro-rata basis. • A formula for determining whether or not a day is an 'otherwise working day' for the purposes of sick, alternative, bereavement and family violence leave, and public holidays. • An entitlement to family violence leave and bereavement leave from the outset of employees' employment.

“WE RECOMMEND EMPLOYERS REVIEW THEIR PRACTICES AND PAYROLL SYSTEMS, AND DO THEIR BEST TO UNDERSTAND THE OBLIGATIONS AND ENTITLEMENTS AND COMPLY WITH THOSE ACCORDINGLY.”

• An entitlement to one day's sick leave from the outset of employment, with an additional day per month of employment until the entitlement is reached. • A clear definition of what 'intermittent or irregular' means for the purpose of calculating and paying holiday pay 'as you go' for 'casual' employees. In an ideal world, entitlements to paid holidays and other forms of paid leave would be easy to understand and easy to calculate. It remains to be seen whether or not the government is able to produce new legislation, which is at once certain, easily comprehensible, and simple to apply. In the meantime, we recommend employers review their practices and payroll systems, and do their best to understand the obligations and entitlements and comply with those accordingly – and take advice as needed of course. Also, employers should take note of recent amendments which include an increased sick leave entitlement (from five to 10 days per 12 months) and an entitlement to bereavement leave for miscarriages and still births. ■ For more information on the changes to the Holidays Act 2003, visit www.mbie.govt.nz/business-andemployment/employment-and-skills/ employment-legislation-reviews/holidaysact-review/

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The Shout NZ February 2022

Articles inside

HOLIDAYS ACT CHANGES – WHAT YOU NEED TO KNOW

THE SOUR SIDE