Life+Style 13 November 2015

21 August, 2015

life+style The Weekend Sun 1

From commercial beers to craft brews See page 2

THE WEEKEND

Featuring Summer Beauty | Natural Health | Wine & Dine

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13August, November, life+style The Weekend Sun 21 20152015

The art of craft Something’s brewing in the Bay The Friday night after-work beer – a customary ritual in New Zealand to mark a job well done and the start of the weekend to come.

Photo: Tracy Hardy

Their brews have been so popular that Glenn has since hired two more brewers, Tom Ball and Michael Bradford, and is currently in the process of expanding the brewery’s capacity.

“We’re at 6-7000L a month, but with this new equipment we will double that.”

He’s not the only one feeling the demand: Stu and Bronwyn Marshalls’ Rocky Knob Brewing Company is based in Mount Maunganui and currently utilises spare capacity available in other breweries. In just under two years of operation, they are already looking to expand.

“October 1 hit this year, and everyone went crazy for craft beer,” says Bronwyn. “Stu looked at our figures and we’ve had 100 per cent growth in the last 12 months – we are now looking for additional spots to contract brew from.”

Homebrewer Stu, who works fulltime in forestry, had always dabbled in creating his own brews but it wasn’t

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But where once calls across the bar for a Stella, Waikato or a Corona with lime might have been commonplace, more and more people are turning their attention away from commercial beverages and to a more artisanal phenomenon: the craft beer.

Not just for Wellington trendsetters, who were the big movers and shakers in the Kiwi scene during the mid-2000s, the desire for more flavourful yet equally thirst-quenching beers has made its way to the Bay in the past 18 months, with business booming in the sector.

“People are searching for something more – in their coffee, wine and food” says David Stanway, owner of The Hop House craft brew bar in the Mount. “They are choosing quality over quantity, seeking richer flavours.”

The Bay currently boasts five breweries: Mount-based businesses Mount Brewing Co and Rocky Knob, plus Fitzpatrick’s Brewing Co in Pyes Pa, Mata in Kawerau and Croucher in Rotorua.

Mount Brewing Co, operating out of Brewers Bar, has been the longest running. Starting in 1996, they made their own beer to service the front of house. But as the craft beer scene took off around New Zealand, managing director Glenn Meikle says it was time to explore other options and in 2013, Mount Brewing Co was launched.

“Back then, people were a lot more closed minded towards beer – it was ‘I drink Waikato or Lion Red’, as options were limited, but now people are willing to experience different things, as well as support local brands. It’s a huge change.”

What does he attribute to the growth in popularity? As well as an influence from the American market, who he says we are currently 10 years or so behind, and their “big beers – the IPAs and the APAs”, an eye for detail goes a long way.

“The key for us is quality. Me, my family and all staff here are really passionate about our beer and totally believe in producing good quality craft.”

On the team is brewer Steve Edkins, a former engineer with “very good tastebuds” who began developing their range.

The Hop House owner and manager David Stanway pours the perfect craft brew.

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Are you a craft beer lover or consider yourself a connoisseur of hand crafted beer? Then you need to try Mount Brewing Co's range of fresh and tasty beer. We have been hand crafting our beers in Mount Maunganui since 1996.

Our beer is now proudly stocked in a number of quality bars and wholesale outlets, so head to your local today.

109 Mount Maunganui Rd Mount Maunganui 07 5757792

Restaurant - Bar

1070 Papamoa Beach Road, Papamoa East 07 542 0365

Mount Brewing Co. - Brewers Bar - Mt Maunganui - 07 575 2739

S1546kdmountbrewing

Craft Beer Bar - 12 Taps

13 November, 2015 21 August, 2015 “Back then, people were a lot more closed minded towards beer – It was ‘I drink Waikato or Lion Red’, but now people are more willing to experience different things, as well as support local brands.

It’s a huge change”

until he and Bronwyn lived in craft beer’s second home, Nelson, that he decided to become a brewer before turning 40.

Although Bronwyn is a recent convert to the golden drop, she’s become an active member of the Rocky Knob team.

“I really enjoy being able to pick an aroma on the nose or flavour on the palate. More and more women are coming through the industry, which is great to see. I’ve been part of the brew – I’ll help grind the grain, do the mash and things like that.”

The pair are obviously doing something right, taking home a gold, two silvers and a bronze medal at the recent Brewers Guild Awards in their first year.

But despite being able to put a little gold label on their Snapperhead IPA, the craft beer scene in New Zealand, particularly the Bay, is anything but competitive, she adds.

“Communication and relationships are key. It’s good to support local and help each other out – you know, if we have too much of one hop and we know that another brewery uses it, we’ll ask if they need it, or if I’m doing a sales run in Auckland I see Mount Brewing Co has kegs that need taking back, I’ll pick them up. It’s just general collaboration.”

But while local breweries have the goods, they need a platform to sell and present it in. As Wellington bars look after locals first, the next phase of the Bay scene is to get more bars on-board – something that’s slowly developing.

As Brew on The Strand, owned by Croucher founders Paul Croucher and Nigel Gregory, is dedicated to showcasing local craft brews, so too is David’s Hop House. It’s been a long-standing passion project of David’s – to own and operate a

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specialist craft beer bar – and in its first six months is reflecting a need for such a location.

“We’ve had four quiet days since June,” he says.

“A lot of business owners in the Mount are doom and gloom about winter, but if that’s an indication of summer, I can only imagine it will get better and better.”

One of David’s primary focuses is knowledge – bringing both his own to the front of house and also brewers from around the country, who share their wisdom in his popular Meet the Brewer series.

He also holds regular Brew Club nights, where local homebrewers can swap tips and learn new skills with like-minded people.

“Just to meet people that are doing something they love inspires others to follow their example.

There’s plenty of brewers who have left good jobs to do what they love and while it might not be a financial reward, I back that 100 per cent.”

And with the Bay craft beer scene still in its development phase, there will no doubt be plenty of room for more homebrewers to get out of the garage and into the business.

“The Bay needs something like what we’re trying to do,” says David. “And it’s only the beginning of what we can offer in terms of unique, craft beer events and experiences.”

“Wellington really had a head start – they have more craft beer bars than commercial ones,” says Bronwyn. “The Bay is just reaching that phase, where everyone is starting to get behind it.”

“It’s an exciting time,” adds Glenn. “It’s hard to find good brewers so I tell ours, you know, hang in there, there will be plenty of opportunities down Laura Weaser the track.”

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BEER FEST PHONE 07 574 5880

WWW.THEHOPHOUSE.CO.NZ

297 MAUNGANUI ROAD

Above Mount Brewing Co brewers Steve Edkins and at right with Tom Ball.

Photo: Bruce Barnard.

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13August, November, life+style The Weekend Sun 21 20152015

Providing up to 10 times more keratin protection versus non-conditioning shampoo & conditioners, free of sulfates, parabens and artificial colourants, the new Wella Elements range is amazing for total hair care!

Available from Adore Hair Design.

Treat yourself to a GelFx manicure at Adore Hair Design. Single gel colour or French gel manicure.

Unique range of stunning sterling silver jewellery, available from the recently launched The Luxe Club.

Prices range from $29 to $85.

L’Oréal Mythic Oil, shimmering oil for hair and body, and L’Oréal Wild Stylers, a sea salt spray designed to create beach waves.

Both available from Bethlehem Hair Design.

Traditional Barbers product range, now available at Strandz End Barber.

Pictured: Hair tonic, aftershave and beard oil.

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STRANDZ END BARBE

Keith Harding & Werner Gamma

Call us for your new look today.

27 THE STRAND, TAURANGA

S1546gbtheStrandz

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p. 571 0750

13 November, 21 August, 2015 Amazing selection of Out the Door nail lacquers.

Great colour range as well as sparkles.

Available at Allure Nail Studio on Monmouth Street.

New Zealand made Scullys Hand and Body Care.

Available in the CBD at Indelible, Devonport Road.

UMF manuka honey, a wonder of nature.

Naturally hydrates and moisturises your skin.

Only at Paradise @ The Mount.

Changing Room Hair Design are stockists of Dancoly and Angel specialist hair products. From shampoo and conditioner, to hydration and repair creams and oils.

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Photos: Bruce Barnard.

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November, life+style The Weekend Sun 2113August, 2015 2015

Butters capture essence Fuelling the ‘inner warrior’ Sprouting seeds and nuts before turning them into butters unlocks even more goodness, says Hayden Booker of Vigour and Vitality.

“Sprouting is one of the most fascinating natural phenomena. It enlivens the enzymes that are dormant within, letting the nut or seed ‘awaken’.

“Sprouting neutralises enzyme inhibitors present in the nut, allowing quicker and more complete digestion and assimilation of nutrients.”

The seeds and nuts Hayden uses to make Vigour and Vitality butters are processed by stone-grinding to preserve their goodness, before being bottled ready for sale under their distinctive ‘warrior’ label.

“We make our nut butters using the “old world” approach of stone-grinding, which applies even,

powerful pressure with smooth granite wheels.

Six hours of grinding results in the preservation of both flavour and nutrients that you just can’t get with the heavy duty metal blades that your typical nut butter companies use,” says Hayden.

At no point is the butter heated to above 47 degrees Celsius, so remains raw, not cooked.

Hayden’s business is growing from very small beginnings with online sales to now supplying a number of retailers and at least one supermarket.

After graduating from Massey University in Palmerston North, Hayden moved to Chicago, Illinois where he found work as a health coach in a popular juice bar/holistic health clinic in Chicago’s Old Town community. The next step in Hayden’s holistic health journey took place on the other side of Chicago at a raw and vegan kitchen.

It was there that he tried some of the freshest, tastiest, and healthiest snacks available and learned to use unconventional ingredients to make superior alternatives to everyday foods. These included cashew cheese, nut butters, zucchini pasta and kombucha teas.

When he returned to New Zealand Hayden brought with him a desire to begin his own business.

“The inspiration for Vigour and Vitality came from the desire to bring the healthiest and most delicious products to New Zealand.

“I believe that processed foods and refined sugars have ruled the supermarkets for too long and have made it my goal to reintroduce Kiwis to whole and wild foods, striving to bring the highest quality products from our Kiwi kitchen to yours.”

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“The inspiration for Vigour and Vitality came from the desire to bring the healthiest and most delicious products to New Zealand”

Vigour and Vitality’s logo features a warrior, an image created to be in keeping with the company’s catch phrase – “fuel your inner warrior”.

“Many people say the logo looks like a Native American Indian, but really he is representing a universal warrior, but not of any particular race.”

When he first arrived back in New Zealand Hayden rented a rural cottage near Katikati.

“The owners of the property allowed me to set up a kitchen in a container on site and this is where it all got started, but plans are to move the operation to Tauranga,” says Hayden.

The container, lined to food safety standards and equipped with hot water and electricity, houses the stainless steel stone grinders which produce the nut and seed butters, and it’s where the jars are filled and labelled ready for distribution to customers.

“We don’t make peanut butter, mainly because of the number of people who are allergic to peanuts.

By not processing them we can be sure there is no risk of even minute traces of peanuts in any of the products.”

As well as nuts, Vigour and Vitality makes butters from sunflower, pumpkin and sesame seeds and from coconut. Most of the butters have a delicate colour, with the exception of the pumpkin seed butters which are a bright green. Different butters appeal to different taste preferences and uses.

Like traditional peanut butter, they can be used as spreads, but can also be used to make sauces for vegetable and pasta dishes, or added to sweet dishes such as almond butter in apple pie.

“I would love to eventually make butters from the New Zealand native karaka tree nuts should they ever

Ph 0508 KIWIFRESH (0508 549 437)

be grown as a commercial crop. Maori used to grow the trees and as a cultivated food source they were second only to kumara in importance.

“However, unless treated properly, which includes a long period of soaking, they can be toxic.”

The seeds and nuts in Vigour and Vitality’s products are largely imported but Hayden is keen to source New Zealand products, if he can get them in large Elaine Fisher enough volumes.

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life+style The Weekend Sun 21 August, 2015

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