The Shout NZ November/December 2021 by The Intermedia Group

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

NOVEMBER 2021 | www.theshout.co.nz

LYRE’S NON-ALCOHOLIC OLD CUBAN

www.quartz

reef.co.nz

contents

November 2021

11 The Shout NZ Editor, Charlotte Cowan

BRING ON 2022!

As I write this column, the Auckland hospitality industry is still in limbo. Following three months of closures, we understand it may be difficult to see the light at the end of the tunnel. But here’s hoping this summer will see a boost in customers and sales for the on- and off-premise and here at The Shout NZ, we want to do everything we can to help. In this issue we have some amazing columnists providing insights and tips to assist your business over the summer period. Ed Randow-Stone from Lightspeed – a former bartender – shares his insights on how you can conquer your COGS and pump up your profits on pgs 22-23; and Jake Harvey, CMO at FlexiTime provides expert strategies for effective management of rostering, timesheets, and payroll on pgs 33-34. Plus, we’ve found the best products to stock this festive season in our Christmas Market on pgs 14-15 and we support Kiwi locals with a spotlight on five spectacular summer hotspots on pgs 14-15. While this year has been another one many may choose to forget, we want to thank you for your continued support of The Shout NZ. Our team wishes you a safe, happy and fruitful festive season. Take care of yourselves and we’ll see you next year. Cheers,

4 INDUSTRY NEWS AND INSIGHTS 11 THE MISSING DRINK

18 A CLEAR IDEA

Spirits expert Tash McGill explores the competition and innovation in the vodka category

Why you should be adding Lyre’s to your on-premise beverage list

12 WHAT TO EXPECT IN LIQUOR RETAIL IN 2022 Insights from Andrew Arnold, NZ Country Manager, Shopper Intelligence

14 THE CHRISTMAS MARKET Five spectacular summer hotspots

On-premise insights from Ed Randow-Stone, Director of Customers at Lightspeed

24 SPARKLING WINE AND SAUVIGNON BLANC Tasting notes from Cameron Douglas MS

New releases and classics to stock this festive season

16 SPOTLIGHT ON NZ LOCALS

22 COSTS & PROFITS: A BARTENDER’S TALE

30 THE WORLD OF BEER

Denise Garland’s showcases the best international brews

33 HOW TO UP YOUR ROSTERING GAME THIS SUMMER

Tips from FlexiTime CMO Jake Harvey

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Executive Chairman Simon Grover Managing Director Paul Wootton

Group Publisher Craig Hawtin-Butcher craig@intermedia.com.au

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Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080

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THE SHOUT NZ – NOVEMBER 2021 3

news

Winners of the NZ Beer Awards 2021 announced in virtual ceremony The winners of the New Zealand Beer Awards 2021 were announced in a virtual awards ceremony late last month. Following a hiatus in 2020 organisers, Brewers Guild of New Zealand, received 839 entries across 122 different style classes for the 2021 awards. Of the entrants, Chief Judge, David Nicholls of DNA Brewery said: “The calibre of entries were a reflection of the quality and creativity in the New Zealand Beer Awards.” The big trophy winners included Alibi Brewing which was named Champion Exhibitor and Tekapo-based Burke’s Brewing which took out New Zealand’s Best Beer with its Unforgiven Porter.

THE WINNERS ARE: CHAMPION AWARD WINNERS Champion Micro Brewery Three Sisters Brewery, Taranaki Champion Small Brewery Altitude Brewing Co, Queenstown Champion Medium Brewery McLeod’s Brewery, Waipu, Northland Champion Large Brewery Garage Project, Te Aro, Wellington Champion New Zealand Exhibitor Alibi Brewing, Waiheke Island Champion New Zealand Manufacturer bStudio, Napier, Hawke’s Bay

Champion NZ Exhibitor – Alibi Brewing

Champion New Zealand Beer Burkes Brewing – Unforgiven Porter, Lake Tekapo, Mackenzie Country TROPHY WINNERS International Lager Boneface Brewing Company – Outlaw New Zealand Style Panhead Custom Ales – Port Road Pilsner Amber/Dark Lager Alibi Brewing Company – Temná Zima British Ale The Emerson Brewing Company Ltd – Emersons Bookbinder European Ale Garage Project Brewery – Chance, Luck & Magic Amber/Dark Ale McLeod’s Brewery – Harvest Moon Dark IPA International Pale Ale Garage Project Brewery – Proper IPA India Pale Ale Behemoth Brewing Company – Get Busy Hopping

Juicy/Hazy Waitoa Beer – Afterglow Hazy IPA Stout & Porter Burkes Brewing Co – Unforgiven Porter Wheat & Other Grain Three Sisters Brewery – Roses & Rivets Fruit & Flavoured Beer Baroness Brewing Company – Dare to Diva Specialty & Experimental Lion – Speights Mid Ale Wood & Barrel Aged Kereru Brewing Company – Amberine INDUSTRY AWARD WINNERS Brewing Sustainability Award Sawmill Brewery Beer Tourism Award Moa Brewing Company – Moa Tap Room Beer Media Award Alice Neville Morton Coutts Award Dr Ron Beatson Packaging Award Small Gods & Maltkult Brewing Co – The Satan Can Trilogy

DB Breweries appoints new Managing Director DB Breweries announced last month that Managing Director, Peter Simons, will move to a new role within The HEINEKEN Company, and Matt Wilson will take over as Managing Director, effective January 1, 2022. Since joining DB in 2009 as Legal Counsel, Wilson has served as the Corporate Relations & Legal Director at DB and Corporate Affairs Director at HEINEKEN Vietnam, before moving back to New Zealand in 2020 as Corporate Affairs Director and Transformation Lead at DB. Wilson says he is excited to be able to lead the business through a time of change and opportunity. “Peter has led DB from strength to strength over the past four years and is handing over the company in a very strong position, despite the ongoing lockdowns affecting our hospitality and traditional customers and rising input costs,” he says. “In 2020 and 2021 Kiwis have experienced a great deal of separation and uncertainty with prolonged lockdowns and ongoing travel restrictions. That means, when it is safe to do so, it is even more important than ever to help bring people back together for social connection.” Peter Simons has spent 30 years with HEINEKEN in different roles and his new HEINEKEN position will be announced in the coming months.

4 THE SHOUT NZ – NOVEMBER 2021

Matt Wilson

news

DramFest returns in February

Brewers Guild of New Zealand appoints new Executive Director The Brewers Guild of New Zealand appointed Melanie Kees as its new Executive Director. Coming from a role in Marketing, Communications & Business Development at Otago Polytechnic, Kees was instrumental in getting the brewing qualifications off the ground and partnering with the Guild on finding ways to develop the skills of the brewing workforce. Before Otago Polytech, Kees worked in a range of roles at MotorSport New Zealand and at the Otago Brew School. “Her expertise in marketing, communication and events are all going to stand the Guild, and our members, in good stead as we build on the foundations developed in the past few years,” said the Brewers Guild in a press release.

The biennial whisky festival DramFest is set to return in February next year. New Zealand’s largest whisky tasting and education festival, DramFest will take place at a new venue – Te Pae Christchurch Convention & Exhibition Centre on February 26-27. “While we are still facing the implications of a global pandemic and things may look a little different to previous years, we are certain that our two days of camaraderie among New Zealand’s whisky enthusiasts will be stronger than ever!” said organisers. “Te Pae Christchurch has been purpose built as the city’s gathering place. An architectural and social landmark designed as a welcoming heart in the city centre.” Rum will be once again be returning as the festival’s ‘Guest Spirit’. The festival will feature more than 300 different whisky and rum expressions available to sample from distilleries, producers and independent bottlers from Scotland, Japan, Ireland, America, New Zealand and around the world. Whisky and rum experts from New Zealand and overseas will host exclusive tasting sessions over the course of the weekend both in person and virtually. For more information, visit www.dramfest.co.nz.

Be the next beer innovator If you are looking to brew craft beer for the next generation, the innovative skills and knowledge you need are on tap at Lincoln University. We are now offering New Zealand’s first bachelor’s degree, and free* graduate diploma in brewing and fermentation. Whether starting your brewing career, or expanding your industry skills, the programmes will grow your opportunities, as you will also acquire the ability and knowledge to ferment products such as cheese, kombucha, and cider. Plus, you’ll get to spend time working with industry and create your own beer. With the growth of the craft beer industry, demand is high for qualified brewers with the skills to come up with new products in a fast-moving market. Become part of it. Don’t let your future go flat. Make it fizz at Lincoln in 2022. Apply now to enrol for 2022 and start in February. For more information visit www.lincoln.ac.nz *The graduate diploma is part of Lincoln University fees free course offer which runs until the end of 2022 and is available for domestic students only.

Grow www.lincoln.ac.nz

news

Otago Polytechnic introducing free wine industry programme Otago Polytechnic’s Cromwell Campus will roll out a programme specialising in commercial wine cellar operations early next year. The New Zealand Certificate in Cellar Operations (Level 3) is designed for people either working in a winery at an entry level, or wanting to enter the wine industry. Part of the Government’s Targeted Training and Apprenticeship Fund (TTAF), which covers tuition fees and student levies, the full-time programme begins on 17 January 2020 and runs for 17 weeks. Learners will complete off-site and workplace learning, enabling them to gain important practical skills within a real-world setting, and work placements will take place in a variety of sustainably-accredited wineries. Otago Polytechnic Cellar Operations Lecturer Dr Stephanie Lambert says the New Zealand wine industry supports more than 16,500 full-time jobs. “It can be difficult to recruit the necessary skilled people locally, so it is great that the industry is supporting this initiative to train and upskill in our region,” she says. “The cellar operations course will give a broad teaching in New Zealand wine varieties, sensory evaluation and practical application, along with health and safety and team dynamics. “I am excited to use my extensive winemaking experience to teach and guide interested people to start or enhance their careers in this rewarding and varied industry.” For more information on the programme, visit www.central.op.ac.nz.

6 THE SHOUT NZ – NOVEMBER 2021

November 21 TOAST MARTINBOROUGH Martinborough www.toastmartinborough.co.nz November 23 2021 HOSPITALITY AWARDS FOR EXCELLENCE Virtual Event www.hospitality.org.nz/s/awards November 27 SOUTH ISLAND BEER FESTIVAL Ilam Homestead www.sibf.co.nz December 4 SOUTH ISLAND WINE & FOOD FESTIVAL Hagley Park, Christchurch www.winefestival.co.nz December 18 GINDULGENCE Trafalgar Centre, Nelson www.gindulgence.co.nz January 8 KIWI SPIRIT SUMMER FESTIVAL 2022 Golden Bay www.kiwispiritdistillery.co.nz

Indevin confirms purchase of Villa Maria Estate Indevin New Zealand has completed the deal to purchase 100% of the shares of Villa Maria Estate Limited. Indevin said the transaction was settled on the 30th of September, having entered into a conditional agreement in early August with Calibre Partners, the receivers of FFWL Ltd. Already an established wine business in New Zealand, Indevin said the addition of the Villa Maria portfolio of brands to its stable is a logical next step. “The coming together of two successful New Zealand wine export businesses supports our vision to become the leading New Zealand global wine business, spearheaded by the Villa Maria brand,” said Greg Tomlinson, Chairman of Indevin. “This collaboration will be significant for the New Zealand wine industry.” The sale includes Villa Maria’s Marlborough, Hawke’s Bay and Auckland

WHAT’S ON

January 28 – February 6 SUMMER F.A.W.C! Hawke’s Bay www.fawc.co.nz January 29 THE GREAT KIWI BEER FESTIVAL North Hagley Park, Christchurch www.greatkiwibeerfestival.co.nz

wineries, vineyards, supplier agreements, the flagship brand Villa Maria as well as Esk Valley, Vidal, Leftfield and Thornbury. “The businesses have aligned visions and are both committed to showcasing world class New Zealand wines to consumers all over the world,” said Tomlinson. “We are excited to be a part of Villa Maria’s next chapter of growth – it is an exciting phase in the evolution of both companies.”

January 29-30 GINDULGENCE Frank Kitts Park, Wellington www.gindulgence.co.nz

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.

news

Government mandates vaccines for hospitality industry The New Zealand government announced late last month that all hospitality workers must be vaccinated for COVID-19. Minister for Workplace Relations and Safety Michael Wood said the move was part of a range of measures to help protect workplaces and workers from the virus. A new four-week notice period will apply to mandated employees who refuse to get vaccinated and therefore their employment is terminated. “Our law change will require a minimum of four weeks’ paid notice for any employee who loses their job because they are not vaccinated,” said Wood. “This change will only apply to employees who do not have a notice period, or whose notice periods are shorter than four weeks. Most employees will have notice periods in their employment agreement.” The new announcements were geared towards giving clarity to businesses, he said. “A number of businesses have already gone through a risk assessment process to mandate vaccinations at their workplace, but we’ve had calls from both businesses and unions to make this process as clear as possible. That’s why we will introduce a risk assessment process in law for employers to follow when deciding whether they can require vaccination for different types of work.”

Hospitality NZ says the vaccine mandate on hospitality staff has alleviated some concerns. “This law will create stressful weeks for hospitality staff and employers, but it will ease some of the bigger legal risks.” When the vaccination mandate comes into force would depend on when the country moved to the COVID-19 Protection Framework or “traffic light system”. At the time of publication, New Zealand remained in the Alert Level system.

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industry insights

2021 & New Zealand wine VINTAGE 2021 The New Zealand wine industry kicked off 2021 with a bang, celebrating a harvest of exceptional quality from the top of the North to the bottom of the South. Although the harvest was smaller than hoped for, the quality of the 2021 vintage was something to get excited about. There were 370,000 tonnes of grapes harvested during the 2021 vintage, down 19% on last year’s crop. In Central Otago and Waitaki Valley, by contrast, production rose from 2020. The overall smaller crop was due to cooler spring weather and late frosts, and came at a time when the industry was already facing increased production costs. Ongoing labour shortages, due to the closure of New Zealand’s borders and restricted number of RSE workers, are also adding pressure. IMPACTS OF COVID-19 Restrictions on operations of hospitality businesses worldwide have also been a major stress point for wineries dependent on that sector, and cellar doors have also been hit hard by the collapse in international tourist numbers. Positively, we have seen more New Zealanders visiting cellar doors, but there have been long, lean periods outside of traditional Kiwi holiday period, and at the time of writing this is exasperated by domestic travel now restricted for Auckland and other North Island regions. COVID-19 has also greatly impacted the supply chain and over the past year, wineries’ ability to ship products to market has become a matter of concern. This will continue

Amber Silvester Communications Manager, New Zealand Winegrowers

to be an issue into the new year, as transport costs more than double and shipping reliability plunges. SUPPLY VS DEMAND Strong international demand, coupled with a smaller 2021 Vintage, has meant that the New Zealand wine industry has experienced increasing supply and demand tension. Many wineries are having to make tough decisions on who they can supply in their key markets, and the impact of the smaller vintage is already being felt, with the first fall in export value in 26 years. The ongoing demand for New Zealand wine has proven that the distinctive flavours, quality, and sustainability of our wines increasingly resonate with consumers around the world. It is encouraging to see that even during these uncertain times, consumers continue to choose a premium product they know that they can trust. In some instances, the question may just be whether there is enough to go around.

When spend doesn’t reflect inflation It’s hard writing anything these days without the shadow of COVID-19 casting over how the brewing and wider hospitality sector is impacted or projected to operate in the next 12-18 months. As this is penned, Auckland awaits a target where it can move out of heavy restrictions and the hospitality sector still holds it breath as mounting debt and lack of customers continue. Understanding how this will pan out is the hardest thing for the sector and businesses to predict. The most recent food and beverage service card spend data shows for the year to September in 2020 and 2021, $1.44b less was spent had we been tracking the same as 2019. With some hospitality businesses shutting their doors and others racking up debt just to keep them open, the most recent inflation figures will be a daunting prospect. Expect higher interest rates in the next 18 months and a looming alcohol excise increase adding over $54m in cost based on current inflation figures. Brewing is a valuable contributor to New Zealand with its value chain adding $634 million to GDP. The brewing industry also supports more than 7,000 jobs through brewing and the purchase of intermediate inputs to the brewing process, paying over $470m in wages. It’s

8 THE SHOUT NZ – NOVEMBER 2021

Dylan Firth Executive Director, Brewers Association of New Zealand

important to acknowledge the significant contribution to the New Zealand economy the brewing sector provides. Not to mention the revenue which is received by the government with the brewing industry contributing $810 million last year in GST and Excise Tax. So, with costs likely going up and spend down, the difficult times continue. Therefore, it’s about remembering to support our own. We are urging Kiwis to get out and support those hospitality businesses who are currently struggling. Get together with your friends and whanau and enjoy a meal, a beer and the great hospitality that is on offer, be it in person or take away. We urge kiwis to support your neighbour, friend or family member who works in the hospitality sector by getting out, getting vaccinated, masking up and being social. Social distancing doesn’t have to mean socially excluding.

industry insights

Our sector is vital to NZ's social economy Enjoying a beverage and bite to eat with family or friends is part of our Kiwi culture. So it’s not surprising that 87% of Kiwis say adults should be able to enjoy alcohol as part of social occasions – even 76% of non-drinkers are in agreement. Hospitality is vital to our social economy. But COVID-19 restrictions have put a dampener on our ability to socialise with family and friends, enjoy after-work drinks or dine out. Hospitality venues offer local spaces for people to connect with others around them, and by doing so, promote positive social and mental wellbeing. Global research by YouGov shows two-thirds (66%) of adults surveyed across 10 countries said the closure of cafés, bars and restaurants and clubs during the pandemic negatively impacted the social and mental wellbeing of the general population. Almost half (45%) said that socialising with friends and family outside the home once restrictions are lifted has had the most significant impact on their happiness. Over half (57%) said they now have a better appreciation for the hospitality sector’s contribution to their own social and mental wellbeing since they experienced lockdown. During these challenging times, Kiwis have supported our industry as best they can, whether it’s an online delivery to make a cocktail at home in Level 4 or enjoying a meal out in Level 2. It’s good to know they need us as much as we

Bridget MacDonald Executive Director, New Zealand Alcohol Beverages Council

need them. Everyone connected to this sector, from hospo staff to customers and suppliers, are critical to the success of rebuilding our nation’s social economy. Our sector will also play an essential role in our nation’s economic recovery. The alcohol beverages industry employs 10,460 people and another 21,000 indirectly. It contributes $1.91 billion to GDP, pays $1.73 billion in taxes and generates over $2 billion in exports. Before COVID-19, the hospitality industry had 22,800 businesses, created 173,000 jobs and generated a significant $14 billion in spending – the industry’s determination and resilience will enable it to thrive once again. It’s difficult to know what challenges await us in 2022. Still, we can take heart in knowing our sector is a critical part of something most valuable – our social economy, where Kiwis can connect, communicate, enjoy a convivial drink, and keep safe and social.

Rising spirits We recently surveyed our members to gauge how they felt about 2021 compared to 2020. Surprisingly, right now there is a strong current of optimism in the New Zealand distilling industry. Just over half of our members felt the situation had improved, a quarter felt it was about the same, and only 15% felt that it had deteriorated compared to 2020. The majority of our members by far (71%) reported that the biggest financial impact over 2021 was problems with supply of raw materials (botanicals, bottles, closures etc). The extended shipping times for bottles and high unexpected shipping costs impacted on brand launches, continuity of distribution to customers (volumes sold) and brand cohesiveness, especially when alternative bottles and closures needed to be substituted. Other financial impacts were from delivery delays through the congested transport system (68% of members impacted), and extra courier costs due to the change to on-line shopping (52% impacted). Brand development took a big hit due to rescheduled and cancelled events and shows (66% of members impacted), and the reduction of sales via on-premise bars and restaurant channel (55%). The lack of access to market – those mostimportant face to face meetings, going out to visit stores for in-market activations and seeing Spirit Fans at the cellar door was recorded by half our members as impacting their business and brand. Overall, our members reported that their revenue mix changed over 2021 (traditional routes to online retail) but the

Sue James Chairperson, Distilled Spirits Aotearoa total sales were about the same. However – everything just got a lot harder – working twice as hard for the same output. As a result, many distillers have implemented process improvements – identifying opportunities to develop more robust and efficient systems, and changing suppliers and packaging to mitigate risk from haphazard supply and increased costs. Looking forward to next year - our distillers have strong plans to get their products out there. Eighty-four per cent were planning to release new products, 68% planned on more advertising/marketing than previously, and 50% planned to attend more events and shows than previously. Businessbuilding is on their mind with 55% thinking about expansion of equipment and premises, 37% focusing on further exporting and 26% employing more staff (included skilled overseas expertise once MIQ allows them in). There is also a strong desire to stabilise, take a breath, maybe finally pay themselves a living wage or even a pay rise, and reward themselves with a summer cocktail with friends in the sun.

THE SHOUT NZ – NOVEMBER 2021 9

NOT DRINKING?

HERE’S A KINDRED SPIRIT

Curious?

lyre’s Non-ALCOHOLIC BIANCO SPRITZ

www .lyres LYRES.CO.NZ .co.nz

on the cover

THE MISSING

drink

With health and wellness trends taking off globally, here’s why you should be adding non-alcoholic spirits, such as Lyre’s, to your on-premise beverage list.

erhaps one of the biggest trends to come out of the past two years has been non-alcoholic beverages. From beer to wine, cider and spirits, the options for those wanting a zero-alcohol option have exponentially grown from five years ago. While overall alcohol consumption declined in 2020, the low- and noalcohol market is continuing to expand. According to the No- and Low-Alcohol Strategic Study 2021 from IWSR, the no/ low spirits category increased volume sales by +32.7%, and it is this segment that the IWSR expects to grow most rapidly from 2020 to 2024, with a CAGR of 14%. The growth of the category is largely because of a global shift towards health and wellness, according to the IWSR, but on-premise consumers still want the interest, excitement and textures of a quality beverage. “They aren’t interested in a simple mix of juice and soda,” says Emily Neill, IWSR’s COO of Research. “If the on-premise can deliver a quality non-alcoholic drink, with all the flair, serve, garnishes, look and taste of a cocktail, they then have the potential to charge cocktail-equivalent prices as well.” One non-alcoholic spirit brand determined to be a mainstay on every onpremise drinks list (and in every mocktail) is Lyre’s. In its first year on the market in 2020, Lyre’s Non-Alcoholic Spirits was named the most awarded non-alcoholic

spirit in the world, with 10 medals at the 2020 San Francisco World Spirits Competition (SFWSC) and the brand is now valued at more than US $130 million. Lyre’s was created and co-founded by Australian Mark Livings who had a desire to produce a non-alcoholic product line that captures – as closely as possible – the flavours and aromas of the world’s favourite spirits. Named in honour of the lyrebird, an Australian breed known for its ability to mimic the birdsong of any other creature it hears, the Lyre’s range includes 14 spirits, including Aperitif Rosso, Amaretti, Dry London Spirit and American Malt. “Lyre’s ambition is not to create original, new flavours, but to get as close as possible to those time-tested and universally loved flavours of original spirits and pay them homage,” says Livings. “As the mindful drinking trend grows around

Lyre’s creator and co-founder Mark Livings

the globe, more and more people are looking for sophisticated alternatives to alcohol. Lyre’s was created so social people looking for more mindful options can still enjoy a sophisticated drink. Only Lyre’s gives you the freedom to have your drink, your way.” Now available in more than 60 countries worldwide, Lyre’s launched a dedicated wholesale e-commerce store in New Zealand last month, allowing trade customers and select retailers to make Lyre’s available for consumers. With support from a dedicated on- and off -premise team, Lyre’s will work directly with the trade to grow the market. “Lyre’s aim is to work with the New Zealand trade to truly unlock the potential inherit in the non-alcoholic category,” says Lyre’s ANZ Sales Manager, Kelli Odell. “Availability and education is key, we know that consumer demand exists, it’s now our job to bridge the gap for venues and help them find the missing link or ‘missing drink’ to capitalise on it.” And with Kiwis embracing the change towards non-alcoholic spirits, it’s the company’s ambition to have Lyre’s nonalcoholic spirits stocked behind every bar in the world. “We are really looking forward to getting out there and showcasing the flexibility of the range,” says Odell. “With only slight adjustments to recipes, the Lyre’s range slots in perfectly to cocktail programmes and offers consumers the same flavour experience sans alcohol, certainly the missing drink up until now!” ■ THE SHOUT NZ – NOVEMBER 2021 11

WHAT TO EXPECT IN LIQUOR RETAIL IN

2022

Andrew Arnold, NZ Country Manager, Shopper Intelligence, shares his predictions for the liquor retail industry in the coming year. I’m a big fan of this time of year. I’ll be honest, I’m not a winter person. Sunshine and warmth for me all the way. So when the long winter is in the rear view mirror, my thoughts generally turn towards the prospect of a nice long summer, outdoor exploits and Christmas. That’s tempered slightly by the knowledge that this is also a particularly busy time of year, with everyone trying to get things finished before the end of the year comes. This is a perfect time too to reflect on the trends that we have seen in the data, and where we are going. So in the spirit of the season, it’s time to take out the crystal ball and see what’s in store in 2022. WHAT WILL BE THE ROLE OF PRICE? How much we all pay for things is always top of mind, especially so in the midst of the current public health situation. This is clearly having an effect on things like what we choose to buy, how much we buy, what prices we pay – all things which are definitely focused on the area of 12 THE SHOUT NZ – NOVEMBER 2021

minimising costs while the economy and by extension individual wallets take a hit. There is definitely something there about shoppers being more price aware than they have in years. Take these stats in the liquor channel as examples: 1. Shopper knowledge of price – up 2pts since 2018 2. Shoppers planning on “Best Price On The Day” – up 5pts since 2018 3. Shoppers comparing prices across stores and channels – up 4pts since 2019 Taken as a collective, you would have to say that these increases over the years are all indicators of a trend, that shoppers are watching their pennies more. Add in the COVID pandemic and that’s likely to turbo charge. But, not so fast. Stats are a bit of a thing of mine, so here’s another couple: 1. Shoppers open to paying more for something premium – up 6pts since 2019 2. Shopper satisfaction on price – up 7pts since 2019

Andrew Arnold, NZ Country Manager, Shopper Intelligence With 20 years’ worth of experience in NZ FMCG, Andrew has worked in a wide variety of sales and insights roles with the likes of Red Bull, Gordon & Gotch and Energizer. During his career he has led sales and insights teams to develop insight-led strategies that drive both retailer and category growth.

off-premise

So it’s not so clear as saying that you should look to be more price competitive. In fact, I would argue something quite different based on these trends. It’s going to be more important than ever in the next 12 months that you clearly define pricing hierarchies in your categories and justify why certain things are more expensive than others. Without that clarity shoppers will be confused as to why product A costs more than product B. But if they know it’s a premium product, that confusion will be stripped away and they will be more open to the idea of purchasing.

TAKEOUT #1 – PRICE WILL CONTINUE TO BE AN EXTREMELY IMPORTANT FACTOR IN LIQUOR IN 2022. THERE WILL BE MORE SHOPPERS LOOKING FOR THAT PREMIUM OPTION, SO JUSTIFY THE PRICE DIFFERENCE THROUGH THE APPROPRIATE MESSAGING. TIME TO LOOK AT PACKAGING AND PACK SIZES? Space in stores is always at a premium, which isn’t surprising given the number of products and categories in play, all competing for their share of shelf. Innovation has been a strong force in many categories over the past few years and that has also played a role in putting pressure on space constraints, ranging

and layouts. There is one more factor that has reared up in recent years though, one which I feel is going to become more important as we move into 2022, and that is packaging. Packaging has two aspects – first, there is the sustainability angle. In liquor this is less about the recyclability of the packaging (glass, aluminium, cardboard are all recyclable) and more about the appropriateness of the packaging. Is it too much packaging for the amount of product contained within? Is there too much glass or aluminium being used? Is the product packaging made from 100% recycled materials? These are the questions I expect shoppers to be asking a lot more in 2022, so it would be a good idea to get ahead of the curve on this. Indeed, we have already started tracking this mindset and the numbers are quite large – 15% of all shoppers in traditional liquor believe the types of packaging available have sustainability concerns, while 24% of alcoholic beverages shoppers in grocery share that view. These numbers will only grow. The second aspect is about pack sizes. This is another emerging trend which is gathering steam. Since 2018, the level of importance shoppers have placed on the range of sizes available to them has increased significantly. It’s now at the same level of importance as things like layout, availability and everyday price reassurance. Shoppers are clearly looking for a better range of pack sizes to suit their needs, and this is not necessarily about making things bigger. There is a decent chunk of shoppers who want bigger sizes available (13% in our most recent data) but the real trend here is for smaller packs. 34% of shoppers want smaller sizes made available to better suit their needs from a usage, cost or storage perspective.

TAKEOUT #2 – IT MIGHT BE TIME TO START LOOKING AT PACKAGING CHANGES THAT ARE MORE SUSTAINABLE IN 2022 TO CATER TO GROWING TRENDS. MORE DEMAND WILL COME FROM SHOPPERS AROUND SMALLER PACK SIZES FOR A VARIETY OF REASONS, SO START LOOKING AT FEASIBILITY NOW.

SHOPPERS WANT TO BE LOYAL TO A RETAILER I’ll give you one more stat: Shoppers likely to be loyal to a retailer if the category is done well – up 9pts since 2019. This stat from traditional liquor is all about loyalty with the proviso that the category that is shopped is done well – all bets are off if the category isn’t well presented and doesn’t meet expectations! With the increase in satisfaction that we have observed in traditional liquor since 2018 (+3pts over that timeframe) this leads me to a third prediction. If shoppers of alcoholic beverages in grocery don’t have their expectations met, you will see more and more shoppers transfer their loyalty to the traditional liquor channel over the next 12 months if they get a good experience in that channel. There is a far greater level of this loyalty mindset in traditional liquor, and when coupled with the drop in this same mindset in grocery for alcoholic beverages (-2pts since 2019) there is the potential for some significant shopper migration throughout 2022.

TAKEOUT #3 – TRADITIONAL LIQUOR CHANNEL SHOPPERS ARE MORE LOYAL THAN THEIR COUNTERPARTS IN GROCERY, SO IF DELIVERY DOESN’T MEET EXPECTATIONS IN GROCERY THE COMING 12 MONTHS WILL LIKELY SEE SHOPPERS SWITCH CHANNELS TO GET THE EXPERIENCE THEY DESIRE. ■

SHOPPER INTELLIGENCE NZ We believe only by understanding how shoppers think and behave, can we influence what they buy. Shopper Intelligence interviews more than 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels in order to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels. If you want to understand your shopper better, contact Andrew Arnold, NZ Country Manager at Shopper Intelligence, at andrew.arnold@shopperintelligence.co.nz.

THE SHOUT NZ – NOVEMBER 2021 13

NO.1 FAMILY ESTATE ASSEMBLÉ MÉTHODE TRADITIONELLE NV 1.5L MAGNUM The structure of Chardonnay, the finesse of Pinot Noir and the softness of Meunier have been brought together in the classic Méthode Traditionelle style to produce No.1 Family Estate’s Assemblé NV. Described by Cameron Douglas MS as crisp, refreshingly dry, balanced and lengthy, Assemblé has flavours that mirror the nose, a fine mousse that fills the palate with texture and tension leading to a delicious finish. RRP $90.00 Contact: (03) 572 9876 or no1wine@xtra.co.nz www.no1familyestate.co.nz

TERRY BEVERAGES Terry is a new spirit-based drinks brand that has launched two varieties in 750ml glass bottles. The classic Vodka & Soda and Gin & Tonic options are 7% ABV and 4.1 standard drinks per bottle and they’re made for drinking around the table with family and friends. Made in Tauranga and best enjoyed in a short glass poured over ice, with fresh lemon, Terry is a great alternative to standard spirit-based options. RRP $16.99 (7% ABV) Contact: (027) 222 74 88 or info@bringterry.co.nz www.bringterry.co.nz

s a m t s i r h c THE

TUTŪ CIDER Māori owned Nelson cider brand Tutū saw an opportunity to produce a new cider after a devastating hailstorm tore through the Motueka region on Boxing Day last year, leaving thousands of export quality Fuji apples wasted on the ground. Packaged into brightly labelled and convenient 330ml cans, the new format is a great alternative to bottled cider for your customers this summer. RRP $4.99 (single 330ml can) Contact: adrian.heyes@kono.co.nz www.tutucider.co.nz 14 THE SHOUT NZ – NOVEMBER 2021

NO.1 FAMILY ESTATE NO.1 RESERVE MÉTHODE TRADITIONELLE NV Each year, a limited amount of No.1 Family Estate’s Cuvée No.1 is set aside for long-term lees ageing and released after several years – giving it the title of “Reserve”. Scoring an impressive 97 points from Cameron Douglas MS, he described it as “totally delicious, lengthy and sophisticated. An exemplar that showcases the best of this producer and New Zealand.” The perfect sparkling to stock this festive season. RRP $96.00 Contact: (03) 572 9876 or no1wine@xtra.co.nz www.no1familyestate.co.nz

product showcase

CLOS MARGUERITE MARLBOROUGH PINOT NOIR 2017 At Clos Marguerite, viticulture and winemaking practices blend influences from both the Old and New Worlds to produce subtle yet intense food-driven wines. Made in a small onsite winery from grapes handpicked from Clos Marguerite’s Awatere vineyard, the 2017 Pinot Noir is a wine of high energy and purity. On the nose, vibrant summer berry fruits are harmoniously blended with refine savoury aromas, elusive meaty and earthy notes. The fruit sweetness and the refine tannins give the mouth its round and supple feel. The wine is succulent, yet dry, with a wonderful balance and a long finish. A classy age-worthy Pinot Noir from genuine artisan vignerons. RRP $56.00 Contact: (021) 415 692 or marguerite@closmarguerite.co.nz www.closmarguerite.co.nz

1919 CLASSIC GIN Named for the year that New Zealanders stood up for their rights and voted down prohibition, this award-winning dry gin uses a traditional London Dry set of botanicals to create the perfect Kiwi gin for a hot summer’s day. Juniper, coriander, angelica root, lemon and orange peels are augmented with Otago cherries and Manuka honey to produce a classic gin that celebrates old world charm, passion and charisma. RRP $69.99 (41% ABV) Contact: (021) 024 22067 or info@1919distilling.com www.1919distilling.com

t e k r ma FLOATING DUTCHMAN Originating in Cape Town in 2016, Floating Dutchman set out to create an original South African rum using the finest local ingredients. The Cape Rum is aged in French oak barrels with hints of vanilla and chocolate and masterfully blended for an unrivalled finish. The White Rum sees summer fruits and caramel give way to black berried on the palate for a smooth tart finish, while the Spiced Rum is made using a blend of spices and African botanicals, resulting in sweet citrus notes wrapped in a finish of light caramel. Now available here in New Zealand. RRP $67.95 (Cape Rum 43% ABV, Spiced Rum 35% ABV), RRP $59.95 (White Rum 43% ABV) Contact: sales@citrusgin.co.nz www.kanabeverages.co.nz

y The must-tr new classics and stock releases to season. this festive

TAMDHU 15 YEARS OLD 46% Matured exclusively in ex-sherry casks for 15 years, this new expression from Tamdhu has a rich and full flavour from the wood - apple pastries, spiced currants and orange zest can be found alongside creme caramel and dried fruit. The palate is juicy with vibrant notes of apricot and raspberry and holds a nutty, malty flavour, with creamy vanilla and more woody fruit & spice. A warming, rich and dense dram from the edge of the Spey river. The perfect celebratory dram for Christmas and the New Year! RRP POA Contact: 0800 WHISKY or trade@whiskygalore.co.nz trade.whiskygalore.co.nz THE SHOUT NZ – NOVEMBER 2021 15

SPOTLIGHT ON NZ LOCALS:

summer hotspots

As the hospitality industry continues to be affected by the global pandemic, The Shout NZ is dedicated to supporting Kiwi locals. This month we’re exploring New Zealand’s best spots to enjoy an ice-cold brew or crisp wine in the summer sun.

AUCKLAND: ROOFTOP AT QT Perched on the sixth floor of QT Auckland, Rooftop at QT offers an elevated setting and peak drink and dine experience flowing from laid back afternoons to lavish late nights. With sweeping views of the harbour and the superyachts that call the marina home, you can also take in the cityscape panorama and feel like you’re a world away this summer. Designed by Nic Graham, Rooftop at QT’s quirky interiors are inspired by Auckland’s harbour and it boasts a world-class beverage programme, with 12 signature cocktails on rotation. Signature summer drink: The RuRu - a refreshing and classic flavour combination of rhubarb, apple brandy, fennel gin and citrus. Top summer food and drink pairing: The Bodrum Sour cocktail and lamb ribs.

CHRISTCHURCH: SMASH PALACE A bus in a beer garden, Smash Palace is one of the best Christchurch bars to visit on a nice sunny day. It started as a temporary bar after the 2011 earthquakes, but was so popular that it became a permanent fixture. Part beer garden, part backyard garage and part historical record, Smash Palace is somewhere to enjoy the sunshine; somewhere with enough space for bigger groups to gather; somewhere to park bicycles; somewhere the beer is cold and the chips are hot. Signature summer drink: Bodgie Beer- the house beer brewed especially for the customers at Smash Palace. Top summer food and drink pairing: A cheeseburger and Bodgie Pale Ale on a warm summer's afternoon

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on-premise

HAHEI: THE POUR HOUSE The coolest little beach brewery in the Coromandel, The Pour House sits right next door to the worldfamous Cathedral Cove. With a relaxed, casual atmosphere, they welcome all ages and even well-behaved dogs. A great summer spot just five minutes’ walk to Hahei beach, all The Pour House’s beers are made on site – plus there’s even a housemade gin called The Coromandel Spirit. The Pour House is a real family business created using old fashion hard work and a passion for real beer. Signature summer drink: Hahei Doctor APA. Top summer food and drink pairing: The Hahei Doctor with pork ribs, chips and salad.

MATAKANA: SAWMILL Comprised of a brewery and Smoko Room in a purpose-built shed surrounded by farmland and bush, Sawmill’s atmosphere is warm and surprisingly elegant for a factory! Located three kilometres outside Matakana, Sawmill is comfortable and casual with exceptional beer, thoughtful food and an epic sunny courtyard. It’s somewhere you can wear your sandy jandals and still get amazing hospitality and a cold brew. Signature summer drink: A fresh cold Sawmill Pilsner made from all New Zealand hops and malts. Or a Gin and Keffir using gin from Reid + Reid in Martinborough and Raspberry Keffir (a probiotic fermented drink) from Wild Delicious in Matakana. Top summer food and drink pairing: A cold beer and some tasty venison ribs.

WELLINGTON: ST JOHNS BAR & EATERY St Johns Bar & Eatery is housed in an historic 1930s art deco building in Wellington’s CBD. The only CBD venue and the only waterfront venue with an amazing grassy lawn, St Johns features a DJ booth and pop-up bars on the weekends and is the perfect place to enjoy the Kiwi summer. The team takes pride in celebrating great food and drink and has a commitment to quality and experience. Signature summer drink: Frozen margaritas on the lawn. Top summer food and drink pairing: Ceviche and a margarita is the go-to.

THE SHOUT NZ – NOVEMBER 2021 17

a e d i r a e l c A

While vodka spirit might be essentially neutral, the vodka segment is anything but Switzerland right now, writes spirits expert Tash McGill.

ompetition is creeping into the vodka category from all corners, as well as inspiration from hard seltzers and the botanical fanatics from the gin segment. Here are some hot topics of discussion in the world of vodka to pay attention to when it comes to stocking the shelves, the backbar and consumer conversations. NO MORE SUGAR HIGHS, SWEETIE PIE When flavoured vodka burst onto our taste buds 20 years ago, it was often sickly-sweet and artificially-flavoured. Fantastical flavours like birthday cake, glazed donut, bacon, smoked salmon, chocolate chip cookie and 18 THE SHOUT NZ – NOVEMBER 2021

peanut butter & jelly all found themselves taking up shelf space internationally, even if they didn’t have huge market penetration or distribution in Australasian markets. The trend was sweet, artificial and designed for grabbing consumer attention and impulse purchasing rather than serious mixology. All that is changing as the category of flavoured vodka tries to go natural and the category of botanical vodka tries to emerge. It’s important to remember that while modern vodka and distillation techniques have allowed for removing impurities and creating neutral and ‘smooth’ texture in the spirit – vodka with character has actually been around for hundreds of years.

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.

vodka A chili-infused vodka might be the perfect base for a spicy Bloody Mary

FLAVOURED VODKA ISN’T NEW, IT’S TRADITIONAL Characterful vodkas typically retain some flavour from the base product, which was traditionally whatever was grown or sourced locally. Zubrowka is probably one of the more commonly known examples, using bison grass in the distillation that leaves a distinct grassy, fresh and industrial note in the vodka. These locally sourced ingredients were always agricultural. Vodka can be made from grains such as wheat, rye, corn and barley, or from root crops such as potatoes, sweet potatoes and beetroot. Let’s not forget that apples and grapes have also been used. While still keeping the clean and smooth nature of vodka, in competition these spirits are expected to retain some character of the base product while also meeting expectations of the category. Often historical distillation methods used also meant there were higher remnants of unwanted congeners producing undesirable flavour profiles. Traditionally you would have added herbs, honey, spice, berries or fruit in an infusion or maceration to disguise unpleasant flavours. During the 2000s, flavour-houses were able to produce all manner of flavoured vodkas inspired by almost anything. Younger consumers and the healthconscious are leading the charge back into more traditional methods of imparting flavour through natural ingredients and essences. While the curious exploration of flavour continues, it’s less likely to lead towards Skittles infusions and more likely to draw on natural flavour combinations that might be found in a cocktail or grazing table. Cucumber and mint, ginger, dill, pepper, chili, cinnamon and vanilla are all flavours emerging onto the palate.

USING FLAVOURED VODKA WELL The best application for some of these naturalflavoured vodkas behind the bar is to think of them as flavour enhancers to add complexity and depth to cocktails. For example, a chiliinfused or flavoured vodka might be the perfect base for a spicy Bloody Mary or work well to offset a dirty Martini. Thinking about how to build on those flavour profiles in classic cocktails is a great place to start. FLAVOURED OR BOTANICAL OR IS IT EVEN VODKA? When is vodka not a vodka? The 2021 NZ Spirits Awards provided some palate-bending and thought-provoking challenges with the breadth of flavoured, characterful and botanical vodkas presented for judging. It also showcased the influence that the exploding gin market has had on the vodka industry here. The Vicar’s Son is known for its gin, made on the smallest commercial still operating in New Zealand. But they have also produced a 100% barley vodka that has been distilled with a single botanical – juniper – to produce juniper vodka. Is it vodka or is it gin, given there is no strict definition on how many botanicals must be infused or re-distillated with neutral spirit to create a gin. Confused? Don’t worry – you’re not the only one. It is however, full of juniper characteristic – that piney, resinous and slightly thick mouthfeel that would have your average ginlover raising an eyebrow or tow. You’ll find vodkas flavoured with chillis, citrus, chocolate, raspberry, damson plum and hot cross buns amongst

“YOUNGER CONSUMERS AND THE HEALTHCONSCIOUS ARE LEADING THE CHARGE BACK INTO MORE TRADITIONAL METHODS OF IMPARTING FLAVOUR THROUGH NATURAL INGREDIENTS AND ESSENCES.”

The Vicar’s Son Vodka

THE SHOUT NZ – NOVEMBER 2021 19

vodka

KNOW YOUR SOURCE Barley – Slightly sweet nose, with gentle grass, nuttiness and spice. Reyka, Finlandia, Sipsmith and NZ’s The Reid vodka are all made with barley. Corn – A buttery, sweet profile. Tito’s and Crystal Head are examples of pure corn vodka, Nikka Coffey vodka uses a combination of corn and barley. Grapes – Notes of honey, raisin and citrus are common in these vodkas, mainly produced in Europe. Ciroc is a great example. Potato – Nutty, earthy, sweet and savoury. Contrary to popular mythology, only 3- 5% of vodkas worldwide are made from potatoes, including Polish brand Luksusowa. Rye – Sweet and spicy, rye is commonly used in Polish vodkas such as iconic Belvedere. Wheat – Very clean, mineral, peppery and slightly aniseed flavours. One of the most common premium vodka base ingredients. Ketel One, Grey Goose and Absolut all use a wheat base.

the award winners but the gold medals still went to classic vodkas – Reefton Distilling Co.’s Wild Rain and Tito’s – showing that classic and clean still holds pride of place in the New Zealand palate.

Scapegrace launched its vodka-based RTD range in October

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A BUBBLE OF TROUBLE? RTDs are the fastest growing new alcoholic beverage segment in the US from 2019 through to 2021. While growth was originally seen through a range of dark spirits, in the last 12 months there has been meteoric growth in the light & white spirits segment of the RTD market. New Zealand has been following closely behind in consumer trends, even if not by volume. If it’s ready to drink straight from the can, neutral spirit is easy to combine with flavours from the flavour house and carbonate directly at the plant. And given how easy it is to source food grade whey ethanol that can be cut directly at the plant, there are a plethora of RTD products available to suit every taste and whim. Neutral spirit (vodka) plus flavour plus carbonation has made for a rainbow of colours and brands able to quickly release to market. All this choice in flavour for consumers is exciting – with one exception, according to

Mark Neal of Scapegrace. “We want consumers to know they are actually drinking our premium, small-batch distilled vodka even if they are drinking an RTD," he says. Scapegrace launched its vodka-based RTD range in October with the intention of highlighting the use of its authentically batched distilled premium Scapegrace vodka as a major point of difference. They’ve also highlighted their use of natural and locally sourced flavours, capturing the consumer desire for ‘mindful choices’ such as natural ingredients and local origin. The three flavours include Hawke's Bay Lime, Red Delicious Apple & Pear and Pomegranate & Doris Plum. It’s a bold brand move in a market crowded with bright colours and eye-catching brands where knowing the source and quality of the product hasn’t always been top of mind for consumers. The only thing catching up to vodka in the RTD space? International brands such as Absolut and Smirnoff have made big strides in bringing hard seltzer and spritz products into markets. While seltzer brand White Claw has rocketed through the US summer season for the last five years, seltzer is still an emerging category here in New Zealand but as consumers catch up – I have one last word of advice – make it mango. Anything with a touch of mango flavour seems destined for a big summer season here in New Zealand. ■

www.scapeg

racedistiller

y.com

COSTS & PROFITS:

Ed Randow-Stone – Director of Customers at Lightspeed and alumnus of Sydney’s Dead Ringer, Restaurant Hubert and Rockpool Bar & Grill – shares his insights on how you can conquer your COGS, and pump up your profits this summer.

icture this: It’s a busy Saturday night in a small cocktail bar in Christchurch. A stranger walks in, takes a seat at the bar, and strikes up a conversation with the young bartender. They exchange the usual pleasantries, and chat for a while about life and what it means to each of them, before eventually the bartender gets to the business of asking what the stranger wants to drink. “Surprise me,” he says, probably the last two words you want to hear on a busy shift, but the bartender is a professional, and he prepares the stranger a drink he’s been practicing for the last few weeks, and one that he's quite proud of - a 22 THE SHOUT NZ – NOVEMBER 2021

classic Tom Collins. He gathers his ingredients (the finest money can buy), and crafts his masterpiece. The stranger takes a sip, and a smile appears on his face. “Not bad, kid,” he says. “What would you think about coming to work for me in a far-off place called ‘Australia’?” And that’s the story of how I came to land a gig behind the bar of Sydney’s Rockpool Bar & Grill, securing the job with one of the highest COGS, and lowest profit margin drinks on the menu. Had I known how much that cocktail was costing my boss, I’d have probably chosen something a little less painful to the pocket. And that got me thinking about an issue within the beverage industry that’s as rampant today

as it was back in 2010, namely how difficult it is to keep track of your COGS in an industry that’s very good at clouding them. THE COST OF HUMAN ERROR Any job that you’ve worked behind a bar has likely had the same glaring issue when it comes to your COGS. The product has the uncanny ability to simply go missing. And this can happen in a number of ways. It’s busy, you’re four-deep at the bar, and everybody’s ordering vodka, lime & sodas. Your motivation as a bartender is always going to be getting as many drinks made, and as much cash in the till, right? So it makes sense that when you’re getting slammed you’re not really concerned with

on-premise

“YOUR SYSTEMS ARE WORTH NOTHING IF YOUR TEAM DOESN'T USE THEM.” ingredients measured to perfection. A perfect example of keeping track of your COGS (down to the glassware), and keeping product consistency for a bestselling drink. Suddenly, the cloakroom becomes a very popular place for employees to visit, and your exercise in COGS perfection is ruined by your team. But it’s okay, it’s just bartenders being bartenders. You did it yourself, after all, so you can’t get too mad. BARTENDERS’ EGOS My mojito is the best, and there’s nothing you can say or do that will change my mind. Now, multiply that mentality across all of your drinks, and all of your bartenders and a problem emerges. The recipe you’ve entered into your system to keep track of COGS and maintain consistency is crushed by a hundred differing recipes. Sure, the drinks are still delicious, but at what cost? I don’t know, because half of my team didn’t follow the instructions! how much vodka is actually going into the glass. It’s all about ‘made’, ‘paid’, and ‘next’. Pretty soon, for every 30ml nip of vodka you’re selling, you’re pouring closer to 35, and next thing a whole 1L bottle of Smirnoff has vanished. THE FREEBIES We’ve all been guilty of seeing an attractive person walk into the bar, and in the interest of making ourselves more favourable in their eyes, thrown them a drink or two on the house. And what about your mates? We see them pile in through the door and see no harm in chucking them a freebie. After all, don’t we all just want people to like us? SOMETHING MORE SINISTER? In every bar there’s a room where there’ll be some booze stored, and maybe this room has no cameras? Say it’s the cloakroom, and in this cloakroom is a chest freezer full of pre-made martinis, each in their own individual bottle, their

LAZY PRICING Ever been in a place and read the drinks menu, only to see that every beer is a flat 10 bucks? Or two cocktails with wildly different COGS are both priced at $20. If you do this, you’re losing money. It’s that simple.

Ed Randow-Stone, Director of Customers at Lightspeed

SO WHAT CAN YOU DO? Tracking COGS and GP used to be the domain of only the biggest businesses who had access to expensive technology or external services. But now that’s no longer the case. The explosion of cloud-based tech makes these solutions available to even the smallest businesses. That vodka that goes missing during the busy times? Track it, train your staff to pour correctly, incentivise them to buy into your variance number, and help them understand how their actions influence it. In a high volume bar I managed, we were quietly proud as a team to maintain a negative shrinkage every month, netting an average of $1.02 for every dollar we spent. And you know your staff are going to give away free drinks, it’s part of being a bartender, but it’s something that the customers enjoy too. So why not budget for it? Set aside a bottle each shift, and tell your team that they’re expected to give x amount of shots away that night. Track this number each night, and record it. It’s a part of your strategy to have the kind of vibe you want, and attract the right crowd. Your systems are worth nothing if your team doesn't use them. In order to create that culture of excellence that all of the best bars have, you need to be able to hold them accountable for the standards you expect. Incentivise your team and watch them find ways to use their creativity to grow your business. In my experience, one of the last major trends to hit New Zealand is the most game-changing. Nothing helps more with COGS, consistency, and speed of service like pre-batching. Not only is the guesswork removed, but it’s a lot quicker to grab a bottle from a fridge than it is to make something from scratch. My story is so similar to a lot of New Zealanders. There was always a mutual feeling in the industry that if you wanted to make it, you had to get out and hone your craft in some faraway place. But recently a lot of us have returned to our shores, armed with the knowledge of our collective experiences across the globe, and ready to put it to good use within our borders, because it finally feels like we can go toe-to-toe with the best in the biz, and we can do it with a home-ground advantage too. The recent digital transformation has levelled the playing field, placing affordable products like Lightspeed Produce within reach of everybody. Paired with the return of so many skilled workers, this could push New Zealand to the top of the bartending world. ■ For more information on Lightspeed products, visit www.lightspeedhq.com THE SHOUT NZ – NOVEMBER 2021 23

g n i l k r a p s wine

LAS MS

DOUG N O R E M A BY C

It’s difficult to pinpoint how much of the New Zealand Chardonnay and Pinot Noir harvest is dedicated to bottle fermented sparkling wine each year, but if export figures are in anyway indicative, it shows that there is a steady increase. There has been doubling of exports over the last nine years, as well as a slow and steady increase in the number of producers entering into the bottle fermented wine category. There’s also a slight increase in sparkling Sauvignon Blanc, though these are typically carbonated, not bottle fermented. In my own experiences as a wine list curator and frequent restaurant diner, I am noting more locally-produced sparkling wine on lists. A clear indication that quality and price create a strong position for the category. The price of Champagne increases every year, out of necessity mostly, but this does force less sales at restaurants in favour of locally-produced examples. That said, a glass or bottle of Champagne when dining out is a luxury that many like to keep - including me. The best sparkling wines in New Zealand are produced using the Méthode Traditionnelle process. We are not allowed to use the term ‘Champagne’ in New Zealand, but we can make wine exactly the same way the French do. Most often made from Chardonnay or Pinot Noir, and very often both, the base wines are blended then refermented in bottle, aged on yeast lees for 12 to 48 months (or longer), style created (Brut Nature, Brut or Demi-Sec are common), a cork is wired down, label on and off to market. Sparkling wine is, for many of us, the wine of celebration, to toast an occasion or to gift to a special person. Whatever the reason, one thing is for certain, we are spoiled for choice when it comes to producers and price. Great sparkling should show elegance, finesse, poise and tension, white fleshed fruits and citrus, a fine mousse texture with a billion small bubbles and a long aftertaste.

3 4

CHAMPAGNE AYALA BRUT MAJEUR NV From the beautiful township and cellars in Aÿ, Champagne, the bouquet delivers aromas of fresh oatmeal and white stone fruits, sweet citrus, fresh brioche, white blossoms and a core of mineral. Delicious, fresh, fine and complex on the palate. A bold and expressive mousse, crisp salivating acidity and fruit flavours that mirror the bouquet. A core of minerality remains through the palate adding length and complexity. Perfectly balanced and long. Best drinking from purchase and through 2028+. Points 95 RRP $95.00 Distributor: Negociants NZ Phone: (0800) 634 624 www.negociants.com

CLOS MARGUERITE MARLBOROUGH MÉTHODE TRADITIONNELLE ROSÉ 2016 Beautiful salmon rose hues lead to a palate of finesse and charm with flavours of rose and peach tea, red apple and apricot with a complex autolysis seam. The mousse has softness while the acidity delivers a refreshing coolness as well a light salty note on the finish. Delicious, fresh and ready to drink from 2021 through 2026+. Points 94 RRP $75.00 Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz

CLOUDY BAY PELORUS MARLBOROUGH ROSÉ NV Brioche and cherry, baked goods and red melon, a deep and fine lees autolysis, a mineral earthy quality and overall developing complexity. Fine, fresh, crisp, leesy and abundant in elegant flavour and finesse. Soft, fresh and silky textured mousse, fine light red fruit core with minerality and autolysis power. Balanced with a perfect lightweight appeal, complex and long. A delicious wine ready for drinking from purchase and through 2026+. Points 94 RRP $39.99 Distributor: Moet Hennessy Phone: (027) 581 4083 www.peloruscircle.co.nz/shop

Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults 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 – NOVEMBER 2021

tasting notes DIAMOND HEART MARLBOROUGH BLANC DE BLANCS 2017 Aromas of citrus and white strawberry, grapefruit and a light nutty lees quality. Fresh, lively and fruit laden palate with white peach and citrus, soft leesy mousse and a plush lengthy mouthfeel. Balanced, well made and ready with best drinking from 2021 through 2026. Points 94 RRP $39.99 Distributor: Marisco Vineyards Phone: (09) 522 9684 www.marisco.co.nz

MUMM MARLBOROUGH BRUT PRESTIGE NV Seductive bouquet of peach and apple with highlights of citrus, and oatmeal, strawberry and a fine leesy autolysis. As the wine warms on the palate the flavours become richer as does the yeasty brioche autolysis. Crisp, refreshing and dry with a bold expressive mousse leading to a persistent, balanced and fruit centric finish. Delicious on any occasion with best drinking upon purchase and through 2025. Points 94 RRP $39.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.pernod-ricardwinemakers.com/en/ourbrands

PERRIER-JOUËT GRAND BRUT NV This is a complex wine with aromas of mineral and exotic flowers then fruits of the orchard with lemon and white stone fruits and finally a core of oatmeal and whole wheat brioche autolysis. As the wine touches the palate the crisp freshness from acidity accentuates lemon, apple and stone fruit flavours, the mousse is very fine and silky in texture. Dry, balanced, lengthy and well made, a lovely example and quite a sophisticated wine. Best drinking from day of purchase and through 2025. Points 94 RRP $79.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.perrier-jouet.com/en-ww

CLOUDY BAY PELORUS MARLBOROUGH NV Aromas of lemon and apple, a fine lees autolysis, white peach and an overall harmonious elegant synergy. Wonderfully explosive

mousse with a youthful fresh energy, quite captivating and fresh with flavours of citrus and white fleshed tree fruits, a core of fine lees and pastry baked goods. Balanced, crisp, refreshing, dry and ready. Best drinking from purchase and through 2026+. Made from Chardonnay and Pinot Noir. Points 93 RRP $36.99 Distributor: Moet Hennessy Phone: (027) 581 4083 www.peloruscircle.co.nz/shop DIAMOND HEART MARLBOROUGH WAIHOPAI CUVÉE 2017 Fragrant, fresh, mineral and cool climate fruits begin the bouquet with scents of apple and citrus, ripe yellow peach and fine lees core. Flavours on the palate of stone fruits, citrus and a moment of ripe strawberry before a fine nutty lees combination layer in weight and complexity. A plump mousse, core of fruit and bold acid line create the foundation for more ageing. Balanced, well made and ready to drink from today and through 2027. Points 93 RRP $39.99 Distributor: Marisco Vineyards Phone: (09) 522 9684 www.marisco.co.nz

SPY VALLEY MARLBOROUGH ECHELON MÉTHODE TRADITIONELLE NV Lovely aromatics of citrus, apple and a fine leesy autolysis. Delicious on the palate with a bold mousse texture carrying flavours of white strawberry and sweet lemon, crunchy red apple and fresh baked goods. Balanced, well made and ready to drink upon purchase and through 2025. Points 93 RRP $40.00 Distributor: Red + White Cellar Phone: (09) 376 0760 www.redwhitecellar.co.nz

AUNTSFIELD MARLBOROUGH MÉTHODE ANCESTRALE 2021 A natural wine from the rarely used muscat clone, for a sparkling wine, and a style that gives a nod to old ways, this wine showcases aromas of fresh green grapes and white peach weaving through an abundant leesy flavour and textured mouthfeel. The mousse is soft and plush and acidity fresh and lively. Balanced, well made and ready. A lovely example of a

wine style that should be featured more in the Aotearoa market. Best drinking from purchase and through 2023. Points 92 RRP $35.00 Distributor: Negociants NZ Phone: (03) 578 0622 www.auntsfield.co.nz CAMPO VIEJO CAVA BRUT RESERVA NV Very ripe and fruity bouquet with aromas of sweet peach and apple, dried citrus peel and a fresh bread autolysis. Inviting and familiar with a core of fruit. On the palate - the fruit story continues with flavours that mirror the bouquet, a crisp and refreshing acid line, quite rounded in texture with a soft pliable mousse texture. Very fruity with a great texture and finish. Best drinking from 2021 through 2024. Points 91 RRP $24.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.campoviejo.com

HÃHÃ BRUT CUVÉE NV Enticing aromas of white fleshed fruits, citrus and dark oatmeal autolysis scents. Explosive mousse on the palate carrying flavours of apple and lemon, some white fleshed stone fruit moments and a fine leesy cereal mouthfeel. Dry on the finish, balanced and well made with best drinking from today and through 2024. Points 91 RRP $21.99 Distributor: Hãhã Wine Company Ltd Phone: (06) 833 7814 www.hahawine.co.nz

VEUVE DU VERNAY BRUT NV Bright and fruity bouquet with a layer of autolysis. Aromas and flavours of pears and apples, pith and baked goods with pastries and bread suggestions. Crisp and dry with a firm youthful mousse offering texture, contrast and mouthfeel. Well made and ready to drink from 2021 through 2023. Points 90 RRP $17.99 Distributor: EuroVintage Phone: (09) 588 4262 www.eurovintage.co.nz

THE SHOUT NZ – NOVEMBER 2021 25

n o n g i v u a s c n a bl

In the nine years of harvest figures from 2012 through to the end of harvest 2021, the total vineyard area for Aotearoa has increased by just under 5,000 hectares, totalling 40,323. At its peak and across all regions in New Zealand, the total tonnes of SB harvested was 326,058 in 2020. Unfortunately, due to climate impacts, this figure dropped by nearly 58,000 tonnes in 2021. This means that the variety represented just 63% of the total which is still significant, but caused supply challenges mainly for export. Still, SB was by far the largest tonnage harvested in 2021 with 268,079 of the 370,000 (72.5%). All this data reminds us that Sauvignon Blanc remains the most important variety for the New Zealand wine sector. Around 85% of New Zealand wine exported to the major trading partners was Sauvignon Blanc such is the popularity of this variety and wine. Believe or not there is also a shortage of New Zealand Sauvignon Blanc, such is the demand for the variety both locally and overseas. Compounding the issue of supply is a very slow recovery of shipping routes, further compounded by hold-ups and extended waiting times in harbours. I’m not so sure any more that there is a classic Marlborough style, but those producers who showcase the pungent expressive fruity, high acidity and crisp refreshing styles still do well. It is the barrel fermented, barrel-aged, sub-regional and even low intervention winemaking expressions that are capturing the attention of younger drinkers and those looking for something different that are driving interest in the variety. Sauvignons Blanc from Central Otago, Nelson, Wairarapa and Hawke’s Bay remain a very strong part of the story for this variety, so I encourage all readers to head north, south and west of Marlborough as well. Central Otago’s signature mineral style, softer herb layers as well as ripe and fleshy citrus fruits, white peach and less tropical fruit power offer a refined, lean yet pure expression. In Waipara and throughout Canterbury, the wines show more limestone and gravel minerality at the core, peach and grapefruit, mild tropical flavours and a mix of fresh and dried herbs. Wairarapa examples merge the styles of Canterbury, Nelson and Marlborough together with a core of minerality, layers of grapefruit and citrus zest, a medley of white fleshed orchard fruits, a hint tropical, plenty of acidity and quieter herb flavours. Hawke’s Bay styles are influenced by a drier, warmer climate delivering wines with a riper fruit profile led by peach, apricot, apple and grapefruit flavours, sweeter acidity and stonier, sage and thyme-like flavours. 26 THE SHOUT NZ – NOVEMBER 2021

AS MS

OUGL D N O R E M Y CA

tasting notes CLOUDY BAY TE KOKO MARLBOROUGH SAUVIGNON BLANC 2019 Complex and compelling, pure fruit scented bouquet. Aromas of golden apple and lemon, lees and barrel ferment complexity, floral, mineral, fruity and with a soft dried herb and white smoke. Delicious on the palate with flavours that mirror the bouquet, a satin appeal is contrasted by acidity and lees with spice and mineral highlights. Delicious and ready to drink from today and through 2026+. Points 95 RRP $59.99 Distributor: Moet Hennessy Phone: (027) 581 4083 www.peloruscircle.co.nz/shop

THE CRAFT SERIES PRIDE & GLORY MARLBOROUGH SAUVIGNON BLANC 2016 Complex and alluring bouquet with aromas of grapefruit and white peach, apple and sage, a lees and compelling barrel-ferment and raw cashew-nut complexities. Delicious on the palate, still developing and synergising so some cellar time ahead if you like as well as offering immediately drinkability. Ideal drinking from 2022 through 2028. Points 95 RRP $65.00 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

MIDDLE EARTH NELSON SAUVIGNON BLANC 2021 Powerful, fresh, rich, urgent and lots of energy. White fleshed fruits with pears and apple with lots of fresh white tropical fruits, fleshy and bright, dances across the palate nicely, evenly and replays the pears and apples story with fresh herbs, white fruit and a lemon finish. Delicious. Drink upon release and through 2025+. Points 95 RRP $21.00 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (021) 945 239 www.middleearthwine.com

8 9

CLOUDY BAY MARLBOROUGH SAUVIGNON BLANC 2021 A super-classic with aromas of fresh basil and green apple, pink grapefruit and wet slate mineral scents. Vibrant and fresh on the palate with an abundance of acidity and mouthfeel, fresh fruit flavours of citrus and tree fruits, pineapple and fresh green herbs. Lengthy, balanced, salty and well made. Drink now and through 2025. Points 94 RRP $39.99 Distributor: Moet Hennessy Phone: (027) 581 4083 www.peloruscircle.co.nz/shop

STAETE LANDT DUCHESS MARLBOROUGH SAUVIGNON BLANC 2020 An alluring and deeply complex bouquet with scents of barrel ferment and wild flowers, spice and a touch of smoke the aromas of cape gooseberry and peach, meyer lemon and soft stone mineral suggestions. Youthful, textured, fruity, savoury, varietal and dry. Flavours mirror the bouquet with

peach and citrus highlights, plenty of acidity and a lengthy saline finish. Delicious and ready to drink from purchase and through 2027. Points 94 RRP $28.00 Distributor: Staete Landt Wines Phone: (021) 645 471 www.staetelandt.co.nz CHURCH ROAD MCDONALD SERIES HAWKE'S BAY SAUVIGNON BLANC 2019 A barrel fermented expression showcasing flavours of peaches and custard cream, apple and preserved grapefruit. Silky textured, fresh, soft herbs and fine barrel fermented layers of lees and vanilla. Well made and ready to enjoy from purchase and through 2024. Points 93 RRP $24.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com

CLARK ESTATE CLERICUS MARLBOROUGH WILD SAUVIGNON BLANC 2018 Produced and bottled by Clark Estate this wines showcases aromas and flavours of wild flowers and heirloom citrus fruits, fresh apple and white blossoms. The core of Sauvignon Blancs fresh herb signature unfurls nicely on the palate and is enhanced with flavours of pineapple and lees, fresh citrus and some peach moments. Lovely refreshing acid line and a silky texture touches the palate through the tasting. Well made and quite delicious with a lengthy naturally flavoured finish. Best drinking from today and through 2025+. Points 93 RRP $35.00 Distributor: Clark Estate Phone: (021) 386 831 www.clarkestate.com

LEEFIELD STATION MARLBOROUGH SAUVIGNON BLANC 2021 Floral and pure fruited bouquet with scents of pear and sweet lemon, fresh green herbs and a salty mineral complexity. Crisp, herbaceous and fruity with a vibrant almost silky texture contrasted by a sweet acid line and simmering flavours of fresh orchard fruits. Balanced, well made and ready to drink upon purchase and through 2024. Points 93 RRP $19.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

THE KING'S FAVOUR MARLBOROUGH SAUVIGNON BLANC 2021 A flourish of ripe citrus and cape gooseberry, fresh herbs and tropical fruit flavours of mango and fruit punch. Salivating, crisp and fruity on the palate reflecting the fruit flavours suggest by the bouquet. Balanced, well made and ready. Best drinking from purchase and through end of summer 2024. Points 93 RRP $21.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

THE SHOUT NZ – NOVEMBER 2021 27

tasting notes

NGA WAKA MARTINBOROUGH SAUVIGNON BLANC 2021 Pungent, ripe, fruity and enticing bouquet with aromas of white pineapple and grapefruit, apple, fresh green herbs and a core of minerality. Vibrant, fresh and powerful on the palate with flavours of crunchy red apple and pear, tropical fruits and sage, fresh gooseberry and golden kiwifruit. Lovely mouthfeel and youthful vibrato. Best drinking from 2022 through 2026. Points 93 RRP $22.00 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (0800) 699 463 www.hancocks.co.nz

MAIN DIVIDE NORTH CANTERBURY SAUVIGNON BLANC 2021 Aromas of juicy fleshy white orchard fruits, red apple then mango-passion, citrus fruits and slightly understated fresh herbs layer with touch of sage and basil. Juicy, fleshy and lively on the palate with electric acidity carrying flavour and crispness, a quiet mineral layer then fresh herbs and core of fruit. Well made and ready to drink from 2022 through 2024. Points 92 RRP $20.99 Distributor: EuroVintage Phone: (03) 314 6869 www.maindivide.com

STONELEIGH ORGANIC MARLBOROUGH SAUVIGNON BLANC 2021 Exuberant, fleshy, ripe, fruity and varietal aromas of citrus and peaches, wild flowers and golden kiwi fruit. Crisp and salivating on the palate with flavours that mirror the bouquet, a core of fruit and balanced, even finish. Drink now and through 2023. Points 93 RRP $19.99 Distributor: Pernod Ricard Winemakers Phone: (09) 336 8300 www.stoneleigh.com/en-nz/

MAP MAKER MARLBOROUGH SAUVIGNON BLANC 2020 Produced by the Staete Landt team, this wine showcases aromas of fresh citrus and tropical fruits, red bell-pepper and basil then white peach and grapefruit. Crisp, fruity, refreshing and dry on the finish with salivating acidity and a core of fruit. Balanced, well made and ready. Best drinking from day of purchase and through 2024+. Points 92 RRP $19.00 Distributor: Staete Landt Wines Phone: (021) 645 471 www.staetelandt.co.nz

WAIRAU RIVER ESTATE MARLBOROUGH SAUVIGNON BLANC 2021 Punchy, exotic, fruity, tropical and very enticing bouquet of fruits and fresh herbs, stones and sea air. Salivating, salty, crisp, refreshing, exotic, fruity and dry with flavours melon and mango, pineapple and basil, fresh pink grapefruit and sea spice. Great acid line and lengthy finish. What’s not to like, it’s a classic! Great drinking from 2021 through 2025. Points 93 RRP $20.00 Distributor: Federal Merchants Phone: (09) 578 1823 www.wairauriverwines.com

THE NED MARLBOROUGH SAUVIGNON BLANC 2021 Apple and lemon, fresh herbs and white spice, tropical fruit and some stony mineral highlights. Crisp, refreshing and satin textured as the wine touches the palate. Persistent flavours of citrus and tree fruits with apple and golden kiwi. Well made and ready to drink from purchase and through end of summer 2023. Points 92 RRP $18.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

28 THE SHOUT NZ – NOVEMBER 2021

Are you launching a new release or NPD in 2022? Want to make it a success by communicating to New Zealand’s largest print and digital audience (45,000+) dedicated to the on-premise and off-premise liquor industry?

Then lock in a 3 step campaign in

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For a campaign to suit your budget, contact Wendy Steele E: wsteele@intermedianz.co.nz | M: 021 300 473

world beer THE

We may not be able to travel to international breweries right now, but you can give your customers a taste of the brews of the world with these classic styles.

e are a very lucky beer nation here in New Zealand – not only do our farmers grow world-renowned top-quality barley and hops on our back doorstep, but our brewers make some of the best beer in the world. That has not always been the case though. Just 20 years ago, there were only about 50 breweries across Aotearoa, according to figure.nz. That number has now ballooned to well over 200, with the 2020 Brewing In New Zealand Report, released by the Brewers Association of New Zealand last November, recording 257 breweries across the country. “Compared to other countries, New Zealand (0.51) has more breweries per 10,000 people than the United Kingdom (0.42), Australia (0.29) and the United States (0.23),” says the Brewers Association

30 THE SHOUT NZ – NOVEMBER 2021

Executive Director, Dylan Firth. “The opportunities for New Zealanders to enjoy the vast range of quality beers on offer certainly reflects on the value of the sector.” New Zealand is a very young brewing nation, and for many, many years, has relied on the importation of beer from other countries to provide customers with some variety and choice. International beer styles and ingredients have, over the years, also inspired our brewers here in Aotearoa to try their hand at some of those global favourites, and as a result, are now reflected in the variety of choice we experience in our pubs and on our liquor store shelves today. But it is always great include some of those international classics on your beer list or offpremise shelves as they can be thanked – at least in part – for giving us the wide range of beers we have available to us today. Not sure what to stock? Here are my top picks…

Denise Garland is a journalist 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 INTERNATIONAL PALE LAGER This style, also known as International Premium Lager, or, more colloquially, green-bottled lager, is a major player in the New Zealand beer market. A clean, crisp golden lager of about 5% ABV, these beers generally have an earthy hop flavour and tend to be bottled in a green bottle – sometimes resulting in a less-than desirable skunky character when the beer is exposed to light too much. It seems almost every nation has one of these beers – even New Zealand’s Steinlager was brewed to mimic the European versions. It is hard to convince a seasoned fan of this style to stray too far from their preferred brand, but ultimately, it comes down to the balance between the lager’s malt sweetness and hop bitterness. Heineken, from the Netherlands, has grabbed a solid market share in New Zealand and has a pleasant grassy hop note on the finish. Denmark’s Carlsberg is a little sweeter, with a light, bready and crackerlike flavour, with the hops acting more as a balance to that malt flavour than as a punch of earthy flavour. While Asahi Super Dry, which fits into this category – despite not

Heineken has a solid market share in New Zealand

being sold in a green bottle – is Japan’s answer to these European lagers, and is brewed with the addition of maize and rice. Using rice and malt makes it that little more thirst-quenching and lighter in body than

other examples, despite it being a similar alcohol strength. All of these beers are perfect summer quaffers, and go down a treat when served with summer salads and traditional BBQ fare.

Finally an IPA that delivers a full body, a full taste,

WITHOUT THE ALCOHOL. Playground is first and foremost an IPA. Huge dry hopping aromas and a punchy bitterness that follows. The non alcoholic character in the beer is completely forgotten when you give this beer a try. What you will not forget, is what you did last night! Then there’s vandeStreek’s new Grapefruit IPA…

For orders or more information visit Longbreeze Distributors 027 205 2795 | info@longbreezedistributors.co.nz

www.longbreezedistributors.co.nz

beer feature

Vanderstreek Playground IPA is new to New Zealand

IRISH RED ALE A style which is very rarely brewed by local New Zealand breweries, the Irish Red Ale is a unique beer which fills a neat little niche for those consumers wanting something with a sweet malt flavour, minimal hop bitterness, and easy-drinking. Irish Reds, like the classic beers Kilkenny or Murphy’s Red, taste of caramel, chestnuts and toast, yet are light and easy-drinking with a balancing dryness on the finish and a silky mouthfeel thanks to the traditional nitrogen carbonation. Other than in the US, the style has not really caught on outside of Ireland, with many malt-loving beer drinkers tending towards the English bitters, Pale Ales and Strong Ales – all British styles which tend to be sweeter and tougher-going than the Irish Red. These beers suit warming, British-style tucker too, with Irish Reds being a perfect pair for your pub classics such as cottage pie or bangers and mash. WHEAT BEERS Wheat beers, which tend to be pale yellow, cloudy beers with sweeter malt and yeast flavours, are brewed with a significant proportion of wheat as well as malted barley, and are particularly popular in Europe. In New Zealand, there are generally two broad wheat styles on the market; Witbier, originating in Belgium, and Weissbier, coming from Germany. Witbier is a light-bodied beer with flavours of coriander and citrus, often 32 THE SHOUT NZ – NOVEMBER 2021

with a tartness on the finish to lighten the fuller wheat body. Hoegaarden witbier is a delightful example, and actually is responsible for the modern resurgence of the style, with a light, herbal aroma and flavours of orange peel and coriander, with a lemony zest finish. This style has inspired New Zealand examples like Three Boys Wheat and Mata Blondie, and is a very good match with mussels or prawns – you can even use the beer in seafood broths and sauces. Weissbier, on the other hand, focuses more on sweetness, with flavours of banana, bubblegum and spicy clove characters. Hofbräu Hefe Weizen is a great example of this beer, with a full body and banana and clove flavours bursting through in each mouthful. Erdinger Weissbier is a little more spritzy and lighter than Hofbräu’s version, but still has lovely banana and bubblegum characters. These beers also work well with seafood, however, risotto with lemon and ricotta would also be a winner.

Erdinger is spritzy and light

ALCOHOL-FREE BEER The alcohol-free beer market is growing rapidly in New Zealand. The no-alcohol beer market (0-1.15% ABV) doubled in 2020 according to Statistics New Zealand, with one million litres brewed in the 12 months to December last year. While a number of breweries here in Aotearoa are beginning to offer 0-0.5% beers, international breweries are definitely ahead of the game in this area. Wheat beer actually works excellently as a no-alcohol product, because the wheat gives the beer a smooth, full body, which is a difficult character to produce

in beer without alcohol. Bavaria 0.0% Wit from the Netherlands is an excellent example, while Paulaner Weissbier 0.0% from the German brewing powerhouse Paulaner also fits the bill. But internationally-brewed nonalcoholic IPAs – a style loved by many New Zealanders – are also starting to enter the market. VandeStreek from the Netherlands brews a 0% Playground IPA which is now being imported here, and while being hop-forward, the bitterness is kept in check by a sweet, citrus flavour. Big Drop from Australia – also newly imported into New Zealand – also brews a Paradiso IPA at less than 0.5% alcohol, and they use lactose to give the beer a bigger body and balance out the hop bitterness. There are a number of New Zealand breweries now dropping non-alcoholic beers onto the market, with a particular focus on hops. I expect there will very soon be a reasonably decent range of alcohol-free offerings for beer drinkers to try out, and for the on-premise to consider as an option for sale, as consumers continue to become more conscious of how much alcohol they are drinking. With New Zealand’s beer scene being quite young compared to our international trade partners, it’s always a wonderful learning experience to try what beer offerings they are sending over. When imported in good condition, these beers can really give a sense of the aromas and flavours which have inspired Aotearoa’s brewers over the decades, including Pilsners, Stouts and Pale Ales, as well as those styles described above. As our beer industry continues to grow, mature and create its own unique beers, drinking internationally is a great way to remind yourself of beer's roots, how far the brewing industry has come, and what exciting new trends are on the way. ■

last round

HOW TO UP YOUR ROSTERING GAME THIS SUMMER

With summer approaching, and plenty of uncertainty still in the air, FlexiTime CMO Jake Harvey shares some strategies for boosting your bottom line with effective management of rostering, timesheets, and payroll.

he uncertain climate of the last two years has affected businesses across the board, but the hospitality sector has been hit harder than most - particularly high-density venues such as bars, pubs and clubs. Of course, it’s also been tough on hospo staff, with regular disruptions and decreased earnings during lockdowns, and additional rules and regulations to enforce at other Alert Levels. How can you, as a business owner or manager, streamline your operation to maximise profitability in this environment, while keeping your staff happy and at the top of their game?

TECH TIMESAVERS Whether you’re already using technology to run your staff operations, or managing things with spreadsheets and calculators, now’s a good time to review your setup. Technology moves fast, and it’s worth taking the time to ensure you’re making the most of the best cloud-based tools available. The tools you need to manage even the most complex hospo operations are at your fingertips. Ideally you should be connecting your rostering, timesheet, payroll, HR and accounting systems together so the data seamlessly flows through. When you build a suite of integrated cloud-based management

apps, you’ll begin to see the magic of increased accuracy and time savings emerge. If not, you’re not only lagging behind, you may also be missing out on vital cost savings with significant potential to impact your overall business performance. The move to upgrade to smarter technology may feel like an overwhelming and time-consuming hurdle, but the potential for improving long run efficiencies is massive. Getting things in place before the (hopefully busy) summer season is highly recommended. DATA IS POWER Simply put, access to real-time data drives better business decisions. Gone are the days of a hospo boss relying on vague head counts, verbal particulars or manual tallies while they drown in a sea of paper. Improvements to tech-based payroll and workforce management are offering incredible insights and tools for a savvy owner or manager to take advantage of. Maintaining the right cost/revenue ratio is crucial to success, especially in times of uncertainty or when every trading hour counts. Real-time data can allow you to review forecasts against actual revenue. Having access to a breakdown of wage costs on an hourly, THE SHOUT NZ – NOVEMBER 2021 33

last round

PUBLIC HOLIDAYS AND NIGHT SHIFTS If an employee’s shift runs across midnight into a public holiday, e.g from Sunday at 7pm through to a public holiday Monday at 3am, and the Monday is an OWD for that employee, they should be paid five hours normal pay for the Sunday hours worked, plus at least time-and-a-half for the three hours worked on the Monday, and they’re entitled to an alternative day as well. This entitlement to an alternative holiday applies, even if the person only works for an hour or two on the public holiday. In some situations it makes sense to transfer part of the public holiday. Rather than splitting the shift up, this essentially means changing the start time of public holidays. Further information on this can be found at www.employment.govt.nz/ leave-and-holidays/public-holidays. Jake Harvey, FlexiTime CMO

daily and weekly basis, eliminates any guess work and helps you maintain the right ratios for each department, every day. TIMING IS EVERYTHING The benefits of basing your staff attendance on a time clock can’t be overstated. It’s the quickest and most convenient way for staff to record their time. Real-time stamping gives you the ability to monitor the variance between your budgeted and actual staff costs as the week progresses, as well as keeping track of rest and meal breaks. Top quality time clock-enabled software makes it simple to avoid unplanned and unbudgeted overtime for employees, or to apply rules around shifts, such as putting strict start and end times in place. Using a photo-based time clock can be especially useful in a hospo environment to avoid buddy punching and so all staff can see at a glance who’s currently on the clock. Ultimately, a time clock creates a sense of fairness by accurately recording hours, so both the staff and owner know they’re not being taken advantage of. DELEGATE DOWN THE CHAIN Depending on the size and structure of your operation, the introduction of online management tools allows you to delegate your rostering, freeing you up for the more important stuff. FlexiTime’s rostering app Droppah allows duty managers, bar managers or head chefs access to build their own rosters and manage staff attendance, while providing the higher-ups with a bird’s eye view of what’s going on. 34 THE SHOUT NZ – NOVEMBER 2021

When patterns of busy vs quiet times are less predictable, giving department leaders a little more responsibility can empower them, increase job satisfaction, and promote more cohesion for staff overall, all proven ways to develop the kind of hospitality environment that flourishes, whenever it’s open and trading. NAILING ENTITLEMENTS FOR PUBLIC HOLIDAYS When it comes to public holiday calculations, Otherwise Working Days (OWDs) are days an employee would normally work if it hadn’t been a public holiday. Whether a given public holiday is an OWD for each employee in turn determines their entitlement. All employees who work on a public holiday are paid time and a half, but the OWD determines whether they also accrue an alternative day (day in lieu), or whether they’re paid for the day even if not required to work. A public holiday can even be an OWD for a casual employee if there was any expectation that they would have otherwise worked that day. These calculations can be souldestroying if you’re manually reviewing several weeks of timesheets for each one of your employees after every public holiday. Look for a payroll system with the ability to automatically determine OWDs from employee work patterns or timesheets. Using excellent cloud-based software can make these calculations virtually effortless for busy payroll managers, and getting your calculations right the first time will save you time and money.

NEW TIMESHEET REQUIREMENTS The government is currently undertaking a review of the Holidays Act, and has signalled some significant changes. The recommendations from the review require hours worked to be recorded on a day-by-day basis, rather than a total number of hours for the week. This information will be used in leave calculations and will need to appear on payslips, so it’s going to be essential to hold this level of timesheet detail in your payroll software. It’s well worth getting ahead of this change and putting the right measures in place now, so you don’t need to scramble when the changes become law. A TEAM-BASED APPROACH At the end of the day, the success of a hospitality venue depends on your most important asset – your staff. When they feel valued and cared for they pass on that same vibe to your customers. You can’t please all the people all the time, but it’s well worth making an effort to accommodate people’s preferences when it comes to building rosters. Accounting for unavailability and shift preferences keeps people happy and means you’re not wasting time re-doing rosters. Rostering software can take these elements and more (skills, experience, cost, etc) into account to automatically build highly optimised rosters that you can then tweak for perfection. With automatic, real-time calculations, you can edit rosters and review how any changes influence your wage costs before you publish the roster and send it to staff. ■ Find out more about FlexiTime’s rostering, time clock and payroll products at www.flexitime.co.nz.

https://www.vinsd eprovence.com/en

NELSON • NEW ZEALAND • SEIFRIED.CO.NZ

In 1971 our father Hermann arrived in New Zealand with a dream of making great wines. He and our mother Agnes, pioneered modern winemaking in the Nelson region, planting the first vines and in 1976 producing their first wines. Now over 40 years later we celebrate their vision, and the arrival of the next generation, our children, who are growing up in the vineyard and winery. Our family, and very dedicated team are proud to craft internationally renowned wines in this very special corner of the world. Wines made for sharing.

www.seifried.c

o.nz

The Shout NZ November/December 2021

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SPOTLIGHT ON NZ LOCALS