Hotel Magazine | June/July 2020

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JUNE/July 2020 • Vol. 6 No. 4

JUNE/JULY 2020

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WE’RE ALL SWIMMING NAKED AND THE TIDE IS DEFINITELY OUT.

DAILY NEWS ON OUR WEBSITE

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his issue of Hotel Magazine puts the focus on local entertainment in our Backyard Breaks feature, where Kiwis can explore what activities New Zealand has to offer when staying at your place.

We also showcase the latest trends, innovations and new products in our extensive Beer & Cider showcase starting on page 20. Support local has really gained traction over the past months, show your support by offering local beers and ciders.

Don’t want to have a static mini bar due to COVID-19? Then stay safe, ask your customers what they would like put in their room and pre-charge them for their customised welcome minibar offering. Add in local cheeses and crackers and other local delicacies.

It is time to celebrate all things Kiwi – even to the art on the walls. As part of our ongoing series we continue to feature local Kiwi artists. Help support their art which will in turn support your business and give your customers some great artworks to check out at your place. Look out for more local artists on page 12-13.

I want to take a minute to express how much we value your readership and without key advertisers we would not be here today. Review Publishing is proudly New Zealand owned and operated, the only b2b publisher in the hospitality sector that is. Not only are we locally owned, but we are also one of the oldest and largest independent, familyowned, Kiwi publishing houses having started publishing way back in 1923.

We too are a small business impacted greatly by COVID-19, with only ten team members spread across five industry magazines, we rely on our advertisers and readers support.

By allocating even a small amount of your marketing budget with us or buying a subscription to our magazine, you are making sure that our

full-time team of professional journalists, content managers, digital marketers, and designers all stay part of our team.

If you want to #SupportLocal, choose us. We have a proven track record and will always look after you and make sure you get your message to market and deliver the latest in news, trends and opinion from industry professionals.

Warren Buffet has been the guru for all things business for many decades and his quote “Only when the tide goes out do you discover who’s been swimming naked” has never been more appropriate. Here we are with the tide out, and politicians now have to cover up or stand up. As a nearly 96 year old company, we are in the stand-up section of the pool, we are pivoting our business to adapt to new challenges and none of it is easy.

Where are you in the journey? Let us know what you are doing to pivot your business, we’d love to hear from you and are always interested in opinion, news and updates from readers.

From our family to yours, thank you for your support and continued readership.

Remember! Invisibility creates no opportunity.

Be visible. Be active.

Contact us to find out how we can help you grow your business in this next normal. l

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Caitlan Mitchell, Editor, caitlan@reviewmags.com

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100% owned CHAIRMAN: Peter Mitchell, peter@reviewmags.com PUBLISHER: Tania Walters, tania@reviewmags.com ADMINISTRATION MANAGER: Kieran Mitchell, kieran@reviewmags.com EDITORIAL DIRECTOR: Sarah Mitchell, sarah@reviewmags.com EDITOR: Caitlan Mitchell, caitlan@reviewmags.com CONTENT MANAGER: Caroline Boe, caroline@reviewmags.com

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ISSN 2423-1193 Hotel is published bi-monthly under license. Please direct all enquiries and correspondence to Hotel. The opinions and material published in this edition of Hotel are not necessarily those of the publishers unless specifically stated. All material appearing in Hotel is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

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JUNE/JULY 2020

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staycation

BREAKS

HIGHIGHTING GUEST EXPERIENCES IN OUR OWN BACKYARD

Consumers are being encouraged to explore their own backyard so we thought we’d put together information on some tourism operators that could collaborate with your hotel or motel. Aotearoa is filled with natural beauty, picture-perfect coastlines, and landscapes, being a small country, it is surprising the things to do that New Zealander’s haven’t yet discovered.

Here are a few of our favourites to include on your hotel or motel website to give your guests ideas of what to do in your neck of the woods. We suggest getting in touch with local operators to package great backyard escapes – a win win that can only improve business.

BEACHBROOK STABLES Beachbrook Riding Stables is not your ordinary horse-riding destination. They offer lessons that focus on fun and confidence building. Moreover, they offer picturesque sunset beach treks that are a once in a lifetime experience, except you can experience it multiple times in the sunny Kapiti Coast, just north of Wellington city.

Guests can trek along Otaki Beach and river as the sun sets, go river trekking or swimming followed by evenings of great food.

Beachbrook Riding Stables makes horse riding accessible and fun for all ages. It is the perfect add on to a weekend getaway.

For more information email beachbrookstables@gmail.com. l

OTAKI BEACH

AKORA DOLPHINS

BANKS PENINSULA

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Akaroa Dolphins is a family business that is 100 percent locally owned and operated.

Akaroa Dolphins takes guests on a journey of discovery onboard a luxurious catamaran, with a complimentary beverage – an award-winning New Zealand wine, craft beer or soft drink.

Akaroa Harbour is home to the rarest dolphins in the world. Cruising with Akaroa Dolphins is the best way to catch sight of these dolphins, along with fascinating bird life, sea mammals and other wildlife.

Since 1838, Akaroa Dolphins has been able to provide personal insight into the Banks Peninsula region. Guests enjoy a comfortable cruise and learn more about the fascinating wildlife of the Banks Peninsula. For more information visit www. akaroadolphins.co.nz. l

staycation

BEER CYCLE

AUCKLAND/CHRISTCHURCH

As the name suggests, beer and cycling should most definitely go hand in hand. Beercycle is New Zealand’s only party bike pub crawl. Guests experience a unique two hour ‘pub crawl’. With three to four different stops showcasing the best of what Auckland or Christchurch has to offer.

Beercycle provides each group with a personal ‘driver’ as well as a pumping sound system to set the mood.

Accommodating groups up to 15 people, this is the perfect way to start a backyard breakaway. If you have a group – then great, hire out the entire beercycle for you and your friends. For single guests, time to meet some awesome people on board as the group works together to pedal the beercycle through the streets of Auckland or Christchurch.

For more information email info@beercycle.co.nz. l

OYSTER FARM TOURS Oyster Farm Tours showcase their little piece of paradise called the Mahurangi Harbour. Since the early 70s, Pacific Oysters have been farmed in the inter-tidal zones of the nutrient rich sheltered bays giving out oysters a fresh and sweet flavour.

Guests start their journey with ‘The Shuckleferry’, a comfortable and stable platform that instantly immerses you into the life of an oyster farmer.

Oyster Farm Tours can cater for groups up to 20 people – perfect for family outings, group functions, team bonding and much more. Boat hire is also available.

For more information email phil@oysterfarmtours.co.nz. l

MAHURANGI

HUKA HONEY HIVE

TAUPO

See the bees up close and personal in a tour at Huka Honey Hive in Taupo. Huka Honey Live stocks Aotearoa’s largest selection of artisan honey products.

Their unforgettable honey experience is perfect for guests who want an informative visit to one of the most crucial businesses in the agricultural world.

The Huka Honey Hive tours will offer free honey, mead and liqueur tastings, live beehive viewing and fascinating interactive displays to keep everyone entertained. After the tour, you can make your way to their in-house cafe where you can enjoy delicious gourmet icecreams, drinks and sweet treats.

For more information visit www.hukahoneyhive.com. l

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IT’S TIME TO IMPLEMENT NEW TECHNOLOGY TO YOUR HOTEL LES MORGAN COO, Sudima Hotels

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“I

have recently been connected via Zoom with Hotel operators from all corners of the World. The forum has allowed us to discuss the challenges we face in common. The sharing of ideas has been invigorating and the opportunity to connect has only come about as a consequence of the Covid-19 crisis. One of the few positives.

A key theme has emerged from these discussions and that is the immediate need to implement technology across all touch points in our Hotels.

As we rebuild our businesses the need to increase productivity and find efficiencies has never been greater. The challenge we face is how do we incorporate technology quickly and also allow our teams to participate in the planning and implementation without hindering the rollout.

Imposed ideas from Head Offices can often lead to resistance from the operational teams. An imagined ‘great idea’ can soon fail if you haven’t got your teams on board from the start. It’s critical therefore to ensure from day one that the end user agrees on the problem we are trying to solve and the best collective way forward.

The evolution of technology in Hotels is not news, but the current crisis has exposed many

system weaknesses. Many of our administrative tasks are manual in nature, labour intensive or potentially unnecessary. Necessity has taught us that shortcuts are possible, and we are asking ourselves now whether some could be permanent.

Good hotel technology must benefit the guest in the first instance and lead to improved productivity secondly. Sometimes we are guilty of getting this backwards which creates user disappointment and frustration within our own teams.

The opportunity to implement new technology has never been greater. It is vital to identify the talent within your organisation that can get this achieved with the support of a strong mandate from the top. The risks are poor execution or the hunt for a perfect solution. I have seen many good ideas stalled due to the desire to adopt systems with all the ‘Bells and Whistles’ when taking the first step was the most important action.

There is naturally a question of whether a sudden leap forward with new technology will have an effect on employment. Hospitality will always be about quality of service and so a blended solution of personal interaction and seamless systems will be the reality of our sector in the future.”

PUBLIC DEBT RISES TO $32K PER PERSON DAVID SEYMOUR Member of Parliament for Epsom and Leader of ACT New Zealand

“Hi, I’m 14 and I am worried about all this debt. Who is the Government borrowing all this money off and who will have to pay it back?” I’ve had a small volley of questions like this from my dormant Dancing with the Stars fanbase on Instagram. What their intuition is telling them matters for business and will matter for at least a decade.

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very now and then a political issue cuts through from the ‘politics’ section of news websites. People who don’t usually follow politics still know intuitively when something is up. These kids reached out for answers to the dancing guy they know is involved with politics.

I can only tell them the truth. Yes, the Government is going to take Public Debt from a dreamy 20 percent of GDP to 54 percent. A level we haven’t seen since the tumultuous early 90s.

What does that mean in reality? Well, GDP is about $300 billion. Divided by the ‘team of five million,’ GDP per person is $60,000 each.

Public debt, therefore, is rising from $12,000 per person to $32,000. The Government just committed to borrowing $20 grand on each citizen’s behalf. Treasury forecasts that, by the time those 14 year-olds have their feet under the desk at work, interest rates will have risen and we’ll be paying 2.5 percent of GDP, or $1500 each on interest every year.

But, not everyone will be paying it. There are a million kids under 18, nearly a million superannuitants, and a fair number of working age people who don’t work for various reasons. The average worker will pay for two people, or about $3,000 in interest every year.

And, we have progressive taxation. If you work hard and earn over the average, perhaps because you’ve worked hard on your business, you’ll pay the top tax rate and may find yourself paying for three-or-four people’s share. Depressing?

Maybe, but please don’t shoot the messenger.

We have to recognize the hole we’re in. Oh for the days when Steven Joyce’s ‘$11 billion fiscal hole’ was big news. This one is much bigger and we need to start talking about how we get out of it.

This is especially important for business because 14 year olds aren’t the only ones with intuition.

If Government with deficits don’t manage their

spending they have to raise tax sooner or later, and business people know it. How do they respond?

They hold back on investing because they sense any profits will be taxed harder than now.

This is the basic dilemma we face at September’s election. The current Government will hose money at every problem, particularly that of ensuring people feel buoyant through to said election. On the other hand, New Zealand’s long-term prospects depend on private sector investment. Investment that creates real jobs where people produce goods and services that consumers actually want to buy.

Creating that investment climate requires controlling debt without increasing tax, so either the current splurge needs to be reined in or business as usual spending needs to be reviewed.

ACT’s Alternative Budget (www.act.org.nz/ budget2020) proposes both. It shows how the Government could return to surplus and actually start repaying debt by 2023. Doing so requires honesty and leadership.

We need to ask, for instance, whether we can afford a billion dollars a year in Kiwisaver subsidies. The Government is borrowing money so that people can invest it, but any financial advisor will tell you to pay off your credit card before trying to save and invest.

The same can be said of fees free tertiary education, which has not succeeded in its stated goal of getting kids from poorer households to study. Ditto the Provincial Growth Fund. The Fund has always looked suspiciously like a political slush fund but its recent ‘repurposing’ to prioritise projects that are ‘visible’ removes all doubt.

Fourteen year-olds get it. Businesses get it. In a small, open, economy the Government cannot live beyond its means for very long. The only questions are how long before the Government gets it, and whether voters will be ready in time to give them the message if they don’t.

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IT’S NOT THE BIG THAT EAT THE SMALL; IT’S THE FAST THAT EAT THE SLOW DONNA BROOKE President, Bed and Breakfast Association NZ

“That title isn’t my own. It’s the title of a book that Jason Jennings and Laurence Haughton wrote that has resonated with me throughout the corporate world and now in my small business world. When we struggle to see or indeed react to what the future trends really are, as opposed to what the trends might be, we fall behind.

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ever has this been truer than our current reality we are all facing in tourism businesses. However there are some of us that are doing well, against all odds it seems. These are not big corporate businesses necessarily, but small, agile businesses who can quickly react and change tack.

I liken it to a large ship. When an obstacle presents itself, the large ship is cumbersome to turn. Whereas, with a small boat, the reaction can be instantaneous as it ducks and dives.

So here’s the point. These days, speed is important. When you see a game change take place, it doesn’t mean you’re dead in the water.

Rather, it means you need to act fast, be bold and be decisive.

Within the bed and breakfast industry, we’ve seen some very clear, agile decisions made that have had huge positive impacts on their businesses. These B&Bs are not bemoaning the fact that their international business has come to a halt but more have said “Right, what can I do to be more attractive to our domestic market”. New Zealanders are moving. They are ready to get out and explore their own country but just being open is not enough.

There are four points that I would recommend every business consider when working in the here and now.

• Anticipate the physical and emotional barriers being thrown up in front of a potential customer or guest. There is going to be a lot of customer perception out there about how safe your business is and your ability to deliver a safe and enjoyable experience.

• Spot the trends. The country trends, your industry trends and your competitor’s trends.

One great thing to come out of lockdown is that there are loads of resources, free and paid for.

Talk to industry groups and associations. Ask for their data and predictions. Many of these larger businesses and groups have access to high level data that we as a small business don’t.

• Put every idea through the grinder and don’t be scared to trial, accept, discard ideas that work and those that don’t. Assess not only your business but your customers as well.

Walk through your idea from your customer’s experience. Do it physically if you have to.

• And finally, let the best idea win – Test/ Review; Test/Review – Be brave and be honest.

Most of all, don’t be afraid to give ideas a go. If ever there was a time to try something new, it’s now.

The message to all businesses is clear: Notice when the game has changed, and when that happens; take action quickly. Anticipate, spot trends, trial new ideas and let the best idea win.”

Notice when the game has changed, and when that happens; take action quickly.

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TOURISM RECOVERY

SALLY ATTIFIELD Hotel Sector Manager, Tourism Industry Aotearoa

It’s almost unfathomable to comprehend how fast COVID-19 decimated the tourism and hospitality industries in such a short period of time—both here in New Zealand and globally.

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hrough no fault of their own, businesses closed and people lost their livelihoods all over the country.

Yet even in these dark days, there are opportunities. Industry leaders are starting to ask this question: as we emerge into a new world and begin to rebuild, what can New Zealand’s tourism industry look like?

For the accommodation sector it’s important we continue to deliver a high level of service, and don’t drop the ball. We know that the domestic market cannot replace the international one so operating at occupancy levels of between 30-50% will present new challenges—how do we continue to deliver great experiences with less?

A renewed focus on service levels and delivering that New Zealand experience, in line with visitor expectations and the Tiaki Promise, will give accommodation providers a competitive edge.

The recovery period presents an opportunity to rethink and rework some of the issues that were creating challenges—such as local government funding. While both the Auckland Accommodation Provider Targeted Rate and the proposed Queenstown bed tax have gone away temporarily, as a sector we need to ensure that we are not targeted in the future when demand returns.

This is also a good time to address some of the imbalances that had been created through shortterm rental accommodation providers. There is general agreement across the accommodation sector—including those in the short-term accommodation space—that this is an opportune time to regulate this system. This can be done centrally rather than 78 different councils looking at the issue in silos.

Winter 2020 will be tough for most regions. We

await progression of the trans-Tasman, Pacific and perhaps Asian bubbles with a keen interest. The safe opening of our borders to other countries that have the virus under control would go a long way to create additional demand, but we need all market segments to restart—and the stage at which this occurs will depend on the level of confidence in each of these sectors.

We look forward to Government supporting the industry by starting to travel again and recommencing their usual business events.

Tourism recovery will be a slow process. To be successful, the rebuild must consider inclusion, economic value, community values, cultural connection and climate change perspectives.

This will maintain and enhance the quality of every region as a place to live, work and play, and ensure tourism is well managed in each community. We will never have a better opportunity to plan, to ensure tourism delivers the best outcomes for both host communities and visitors.

It will be hard work, but we cannot lose sight of how lucky we are in comparison to many other countries. Safe domestic tourism is already possible here, and while many businesses will sadly fail, many have a good chance of weathering the storm.

And we are not unprepared: the Tourism Sustainability Commitment, the Tourism 2025 & Beyond Industry Framework and the Government New Zealand Aotearoa Tourism Strategy are all existing frameworks that can—and should—be at the heart of any work to reset tourism.

There is no doubt that the tourism industry New Zealand takes into the next decade will look considerably different to the old one.

But I do hope that one fundamental thing does not change—our reputation for manaakitanga.

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minutes

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DEBRAH PASCOE Commercial, ONYX Hospitality Group Executive Vice President

Nearly two decades ago as newlyweds, Debrah Pascoe and her husband decided to embark on an adventure abroad for two years. Today, 19 years on, they are still living out that adventure in Thailand, their sixth overseas posting.

Pascoe has always been passionate about travel, but it was a holiday at an amazing resort that inspired her to pursue those passions and consider a career in hospitality.

“After leaving the resort, I made myself a promise to one day return to work there. Even though I started my career in another location, that one hotel stay was what sparked the beginning of my journey in this amazing industry.”

Pascoe’s first role in hospitality was as a hotel receptionist on the front desk, followed by a role in the sales department six months later. Working in hospitality in Australia opened the pathway for new opportunities abroad, and since then Pascoe has worked in many countries including Indonesia, Fiji, Malaysia, Singapore, and the Sultanate of Oman.

“Today, I am proud to have Thailand as my home base.”

While ONYX Hospitality Group has been in the business for over 50 years, it only started its international growth journey 12 years ago.

“To have been a part of this journey for the last eight years has been rewarding for my personal and professional growth,” explained Pascoe.

In addition to learning more about what it means to take business to the next level on an international platform and developing her skills on the commercial side of hospitality for a fast-growing organisation, Pascoe is also mentoring the next generation of industry leaders.

“It’s a wonderful feeling, knowing that I can inspire life changing decisions to those in a position I was once in, especially young women with a passion for hospitality.”

ONYX Hospitality Group has built a strong foundation of success, which allows it to support and develop the new generation of commercial leaders in such an organic way. Pascoe has felt the positive impacts of this support throughout her role there.

“I believe in continuing to learn and grow as I meet each new challenge on the job, whether it’s handling a crisis, managing our stakeholders’ expectations or working on commercial strategies with my team.”

Pascoe understands the importance of switching off, however, and finding a healthy work-life balance isn’t always easy.

“If there is one thing I have enjoyed from the need to maintain safe distancing and putting business trips temporarily on hold, it is the extra time I’ve had to share with my husband, son and cat in the recent months.”

The global COVID-19 pandemic has affected all aspects of business performance, especially tourism and hospitality, the first industries to be impacted. Pascoe is all too aware that this sudden change has affected consumer behaviors, meaning every business sector will need to revise its business strategies through research and analysis of the New Normal.

“We expect that tourism will require more time for full recovery,” Pascoe noted. “It is essential that the public and private sectors work together and support each other to encourage a speedy business recovery and cope with high demands in tourism. More importantly, I believe this cooperation will allow the tourism industry to return stronger and more sustainable in the long term.”

Pascoe cannot wait for the new normal to really begin, for the day the tourism industry can celebrate travellers rediscovering the world without fear, and for the hospitality industry to return stronger than ever before.

“I cannot emphasise enough the importance of never giving up. Difficult times will always challenge us, but it is about having the perseverance to carry on that makes all the difference.” l

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Local

ARTISTS

As Kiwi’s are rapidly searching for places to go and explore within the domestic travel bubble, wouldn’t it be great to find themselves booking ‘staycations’ in hotels, motels and holiday parks that offer guests a little something extra.

One way that the accommodation sector can provide a sought-after experience for their guests is to feature art pieces by local New Zealand artists.

Not only does the accommodation sector need the support of Kiwis right now, but our New Zealand artists need it too. Support small businesses by simply featuring a uniquely crafted piece in your in-house restaurants and cafes, lobbies, gardens and outdoor spaces.

Build your local community, work in collaboration with local or New Zealand artists, by showcasing local talent.

Benjamin Pradic Medicine Drums

Benji Pradic from the lovely Hawkes Bay has been playing with the sacred art of medicine drum making for the past five years. He began making medicine drums for himself and instantly fell in love with the process.

Now, he has made numerous medicine drums for friends, family and happy customers. Playing with various styles, materials and techniques, he is committed to use locally sourced material – ethically grown and harvested.

Made usually from deer hides from local hunters, Benji has also used cowhides occasionally.

Pradic is passionate about creating quality products that showcase incredible craftmanship for the local community. These medicine drums can be used as a great accent piece on a wall that is unique and different from what you would typically see in hotels.

For more information email benjamin.pradic@gmail.com. l

The Paper Rain Project Board Art

The Paper Rain Project began in 2013 by Indigo Greenlaw and Wills Rowe of Marlborough and works with artists from all over the world as well as ones much closer to home. Among products such as ethically made apparel, one of the main products they offer is their eyecatching boards.

The boards are mostly pre-loved, upcycled, or hand-shaped from Marlborough Pinot Noir barrels and locally grown sustainable hardwoods. They are then hand-painted, laseretched and produced in limited batches.

The Paper Rain Project is a close partnership with local organic and bio-dynamic wineries and growers, and their board materials are sourced just 50 metres away from the workshop.

These boards are unique and add a fun, creative and adventurous mood to any room.

For more information email indigo@thepaperrainproject.co.nz. l

Bye Bye Love Custom Upcycled Furniture

Each piece by Bye Bye Love is custom and personal for each customer. This dresser for example, was made for a customer who did not want to part with a piece which she had from childhood.

Adorning it with hand-painted cherry blossoms was to showcase her Japanese heritage, and the body was painted in Spanish White with custom single-hole handles with the same cherry blossom flower pattern to give it a 3D-effect.

Bring life and a story to any space with a gorgeous custom piece that will fit with any theme. Transport your guests to a different place and time with a custom upcycled piece – perfect for guest rooms, shared spaces or anywhere in between.

For more information email byebyelovenz@gmail.com. l

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PAUL X WALSH Spray Paint Artist

Paul X Walsh is one of New Zealand’s most prolific public artist with a dozen murals and over 50 utility box artworks around New Zealand. Born and raised in Rotorua, he has lived in Ngongotaha, Wellington, London and now is based in Auckland.

Walsh works with a range of different mediums from spray paint to watercolour.

However, he is most well-known for his large spray paint murals. If you see a utility box with spray paint artwork across it, it is highly likely that it is done by Walsh.

Walsh spends most of his time working on a wide range of commercial, public and private commissions. Getting a custom mural done will instantly draw attention to your hotel/motel. Or, if you choose to have a smaller wall done within the building, it becomes an experience that guests can enjoy during their stay.

For more information about custom mural pieces, visit www.paulwalsh.co.nz. l

IRONWEED PRODUCTS Steel Artwork

Ironweed Products produce handmade Kiwiana-inspired garden art, lighting, custom artworks, bespoke signs and gates from new and recycled steel. From beautiful steel cutouts of New Zealand through to 3D sculptures of bees. Add a subtle touch of Kiwiana flair to guest room, lobby or outdoor patio with a creative piece from Ironweed Products.

Designer and sculptor, Jane Downes and certified welder, Mario Downes, work together to create these beautiful pieces of art.

Ironweed Products are open to take commissions and to create custom designs to suit a specific theme and style.

For more information email jane@littleriver.co.nz. l

Oka Pottery Handmade Pottery

Tom Hill is an independent potter, practising and playing around with pottery techniques in Tauranga. This is where we see the birth of Oka Pottery. Hill draws inspiration from nature and the environment for most of his works, although most of the time, he allows his imagination to go wild and see what he can create.

The Japanese kanji, 岡, is pronounced “oka” and is the character/symbol Hill stamps on all his creations. Oka translates to Hill – Tom’s last name.

Hill has spent some time in Japan, and this was when he was seriously inspired to give pottery a real go. His creations showcase a merge between New Zealand and Japanese culture.

Oka Pottery creates small-batch pottery pieces, every piece is unique, and nothing looks identical to another.

Add a handmade Oka Pottery piece to a guest room minibar table, and it will act as a statement décor piece as well as a functional piece that guests will always need.

Support local makers in your hotel or motel.

For more information email okapottery@gmail.com. l

Monomoko Artwork by Tim Christie

Tim Christie is a New Zealand based designer, artist and entrepreneur.

Since first exhibiting at the 2017 New Zealand Art Show, he has been participating in various solo shows and local events.

His MONOMOKO collection was conceived while he was on a trip overseas where he found the change of scenery equated to a clearer headspace.

“The idea came about when I imagined the dynamic effect that might emerge from combining the precision of geometric abstraction with biological symmetry,” said Christie.

“What emerged initially was incredibly striking, and I began crafting the explorations into finished pieces. MONOMOKO became the perfect name to represent this body of work referencing the mostly ‘monochromatic’ colouring of the designs and the graphic symmetry of traditional Māori ‘moko’, an indigenous New Zealand art form.”

The Monomoko series by Tim Christie can be displayed in large spaces to draw the eye upwards to not only appreciate the largescale artwork as well as the architecture and design of the building it is in.

Plummet Industries Flatpack Fire Pits

Plummet Industries has created the Artistic Helix Flat Pack Fire Pits that are sturdy and unique in design. Being flatpack, it can be stored, unbolted, and transported easily and fuss-free.

The 87cm high pit is excellent for a standing barbeque while also doubling as a central art piece – functionality and aesthetic all in one.

The flat-pack fire pits are also available at 56cm, this size is a perfect firepit height for guests to sit around and socialise after a long day of exploring New Zealand.

For more information email plummetindustries@gmail.com. l

For more information email tim@monomoko.nz. l

JUNE/JULY 2020

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tradetalks

LET THEM EAT CHEESE France has faced the challenge of getting more consumers to eat cheese as the outbreak of COVID-19 has impacted demand.

In response the French dairy industry France Terre de Last (CNIEL) launched a campaign urging people to eat more cheese while the pandemic hit sales by as much as 60 percent.

The initiative called #Fromagissons (or ‘let’s act for cheese) has revealed that producers of traditional cheeses are facing great difficulty in the face of the global pandemic. With consumers in confinement and sunning “pleasure” foods many dairy farmers tried to focus on butter, cream and milk to stay afloat.

“The consumption of cheeses is falling and with it manu producers and businesses throughout France are in danger,” warned the CNIEL. “The dairy industry is calling on consumers to eat cheese in solidarity with our producers of saint-nectaire, reblochon, cantal, camembert.”

“The situation is critical and requires a rapid increase in consumption,” said the president of the dairy collective Sodiaal, Damien Lacombe.

The sector has asked the French government for assistance.

Meanwhile cheesemakers of Salerno have launched Cacio Bonds in response to the crisis. Similar to recovery bonds the idea is to allow consumers to buy caciocavallo cheese and then consume it once it has matured after several months. l

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IS SMARTER PACKAGING BETTER THAN ZERO-PLASTIC?

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ather than doing away with plastics a new study has suggested that “smarter packaging” and smaller pack sizes could be better for climate change as it helps consumers reduced food waste.

Carried out by CTF, Service Research Centre at Carlsbad University inSweden, the study mapped food waste in Swedish households in order to find out why consumers throw away different foods and what impact the packaging might have on this issue.

Food waste habits of 37 households in Carlsbad and Stockholm were charted, participants measured and logged their food waste and took part in interviews. The study concluded that food in large pack sizes is more likely to be discarded after opening which suggested that the industry could looks to deliver more single-serve pack sizes. The study also showed that consumers’ uncertainty over date labels and food safety were major contributing factors in food waste.

The results have suggested

that packaging design plays are far larger role in food waste than previous research has shown.

“Packaging is often described as a big environmental problem but it is necessary for transporting and protecting food,” explained Helen Williams, associate professor of environmental and energy systems.

“We should focus on the design of the packaging so that less food is wasted, since food waste has a much bigger impact on climate.”

“Encouraging more serving size packaging at a time when many want to discontinue packaging completely is controversial,” Williams admitted. “But our research shows that food in smarter packaging, for example in smaller portions, are better for the climate even if more packaging materials are used.”

Pack design and size was found to be particularly influential in fresh categories, where consumers were concerned produce would spoil. The design was especially important for dairy products, meat, fish, bread and foods with a long shelf life.

The researchers suggested that

another important packaging development was needed to reduce uncertainty around date labels. The research highlighted a common concern expressed by participants around date labels and food safety.

Packaging should be adapted to meet consumers’ needs so that they are not tempted to purchase more than they can eat. “Today’s food production accounts for one third of the climate impact. Developing packaging that makes us throw away less food is essential to reach the global climate goals,” concluded Williams.

“The food and packaging industry need to take greater responsibility in creating an understanding of consumer needs and behaviour.” l

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Desert Lounge Chair From Ferm Living

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Terra Light From Lauren Van Driessche

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Molletta Bench From Matisse

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Plush Ottoman From Forma

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Form Study No.1 Patchwork Cushion Cover From Citta

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Arts and Craft Chairs From Mid Century Swag

Earthy neutral tones and cosy autumn nights is what’s trending in interior design. Autumnal hues allow spaces to feel comfortable, thus, making the overall guest experience that much more enjoyable. A warm colour palette has always been a go to for interior designers even though it may make spaces look smaller, but the end result creates an inviting and cosy space for socialising and relaxing.

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he Molleta Bench is made from a single block of aromatic cedar and is instantly the center of attention when placed in any room, lobby or hallway. This piece is designed with a pop-art oversized approach.

The Molletta Bench is available in three different sizes with the ‘spring’ coming in red, white or dark green.

The natural finish of the wood, in a wash similar to Resene Whitewash, will show off unique cracks and character of the natural cedar.

The bright orange Plush Ottoman by Forma in a hue resembling Resene Daredevil, is the perfect accent colour for an autumnal space.

Unlike the normal muted colour palette of autumn, this orange will instantly freshen up any space.

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It is a piece that will fit perfectly in lounge areas, activating and encouraging conversation between guests.

The Desert Lounge Chair by Ferm Living is the perfect name for this modern-style chair.

The organic look of the design in sandy and

neutral hues, with the beige similar to Resene Dapper, resembles sand dunes perfectly.

The Desert Chair is perfect to use in a sunny outdoor space, or it can act as a great statement chair in guest rooms.

The lounge chair is crafted with a tubular powder-coated steel frame with a hanging woven textile seat made from recycled bottles.

It’s perfect for hotels and motels who are looking for pieces that not only look great but are good for the environment.

The Terra Light by Lauren Van Driessche will light up any room, in a literal sense, but also through its quirky design. In a terracotta shade like Resene Sunbaked, it is the perfect addition to a cosy autumn night.

Highlight the cosiness of a guestroom, fireplace, or common area with these Terra Lights. The adjustable sphere rests on an empty cylinder which means you can move the light to reflect off various surfaces in all different angles, creating interesting lighting effects.

The Source Mondial Patchwork Rug is a carefully constructed piece from vintage rugs sourced from Iran and bordering countries.

It is a statement piece with warm-toned hues

like Resene Raging Bull. Grounding bigger furniture pieces like beds or tables with the Patchwork Rug adds a level of cosiness and feeling of home which is often overlooked.

Guests often look for spaces that they feel comfortable staying in, therefore making sure a space is unique but also cosy is incredibly important.

The Form Study No.1 Cushion Cover features a beautiful patchwork-like design that celebrates simple design and crisp lines. The design is inspired by a close-up interpretation of objects that are already within home spaces.

Made from a beautiful blend of linen and cotton with a beige hue like Resene Shabby Chic, it is the perfect throw pillow for guest rooms, couches, and all of the above.

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techsolutions

SUPPORTING PARTNERS IN THESE DIFFICULT TIMES

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STAAH, the leading cloud-based technology solutions provider for the hospitality industry, has recently taken its first step towards offering local currency payment option for its Malaysian partners. This new and better payment option will help STAAH partners save money on international exchange rates and transfers.

he new payment option through Malaysian Ringgit, not only complements STAAH’s localised services, but is also a testament of the company’s commitment to support Malaysian properties during these difficult times.

Cutting the pain of dealing in international currency and its volatility, Malaysian properties will now be able to pay in their own currency, thereby saving on exchange rates. This payment option is sure to be seen as a better deal by customers, as they will be able to balance their fixed costs and not be thrown off guard by the fluctuating exchange rates. This move will also help further, in strengthening the company’s partnerships with properties in those markets.

“Introducing local currency payments to Malaysia, is an important step forward in our mission to support partners and their businesses,” explained Kevin Tatem, Managing Director of STAAH Southeast Asia.

“Rolling this new payment option quickly and in such difficult times has been a priority, as we value our relationship with all our Malaysian customers and would like to help them save their money.”

With a great selection of clients in the area and their unflinching support, STAAH looks forward to providing excellent solutions and services to the hospitality industry in Malaysia. l

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ew Zealand owned and locally made brands are the big winners in this year’s New World Beer & Cider Awards.

From the Gisborne brewery that kick-started the country’s craft beer revolution in the 1980s to one founded in a Hastings shed just a few years ago, and with teams ranging from a husband and wife duo brewing on their 22

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Taupo farm to those working from state of the art facilities in the craft beer capital of Wellington – these are just some of the quintessential New Zealand breweries recognised in the 2020 New World Beer & Cider Awards Top 30.

Chair of Judges, beer writer and author Michael Donaldson said the winning list exemplifies what the local brewing industry has to offer and the country’s beer and

cider lovers have plenty to get excited about.

“These awards are open to entries from all over the world, but New Zealand brewers proved their might once again. Almost all of the Top 30 winners are New Zealand made and owned, being crafted in all corners of the country by some of our best brewing talents.”

Check out the Top 30 and their stories.

beer+cider

8-Wired Brewing Just over ten years ago, husband and wife duo, Monique and Soren Eriksen started popular beer brand 8-Wired. Soren had become a keen homebrewer for many years, and was wanting to build a brew pub somewhere in the upper North Island. However, after some real-life commercial brewing experience, they decided it would be too big a task to start a brewery from scratch, particularly during the time of the GFC. “Instead, we started out contract brewing at Renaissance Brewing in Blenheim where I also worked as a brewer,” said Soren. “When there was spare capacity they let me use it for our own beers.

Eventually, they ran out of capacity and we built our own brewery in Warkworth in 2015.”

8-Wired beers have a very large barrel ageing programme, in fact, it is one of the biggest in the Southern Hemisphere. Here, the team makes a range of specialised barrel aged beers from sour Lambic beer to big imperial stouts.

“How we make our range of beers is definitely a focal point for us. Other than that, we have been on the forefront of brewing trends for the past 10 years and, in all modesty, we’re pioneers in sour beers on the NZ brewing scene.”

Over the last year one of the brand’s highlights has been opening up Barrelworks in Matakana. This is a dedicated space for its barrel ageing programme and also houses its tap room. “This space was always the plan when we moved to the area six years ago, but we only managed to find the right space last year.”

The business recently ramped up its online sales, and although they have had an e-commerce site for a while, it was one of the keys to success during New Zealand’s lockdown due to Covid-19. “This channel has been a huge focus for us over the last few months with most of our hospitality customers forced to close and export sales slowed. With only supermarkets still operating, their focus being first and foremost on essentials, the online sales helped to patch this gap.”

Across the space of a year, the brand often releases over 20 new beers and create new and exciting brews for its customers.

“Hazy IPA’s are all the rage at the moment and probably will continue to be a popular choice for customers. On top of that, fruited sour beers, big dessert-like stouts (pastry stouts) are trending and even lighter lagers are looking to make a comeback.”

Behemoth Brewing Co. Behemoth was born out of a love of big flavoured beers and wanting to make beer a little more fun. Owner Andrew Childs knows his range of beers are big on flavour and personality.

“Every beer has a story and every beer is fun,” said Childs. “Over the last year one of the highlights for us has been winning Best IPA in New Zealand at the Brewers Guild Awards and our successful crowdfund for our brewery and bar/restaurant/butchery Churly’s Bar and Eatery.” Recently, the brand welcomed Paddy Finn Molloy as its head brewer who is also passionate about creating fun and exciting new beers for their loyal fan base. “Consumers are looking for fullflavoured beers that tell a story and are just fun and freaking delicious.”

Over lockdown, the brand was overwhelmed with the incredible support it received for its online store which helped the business and the team get through the challenging time.

Looking ahead, the brand has many new and interesting brews on the horizon, with beers being released every week.

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Brave Brewing Co. Brave Brewing Co. launched in late 2014. The small, family owned and operated, award-winning brewery is located in the beautiful Hawke’s Bay. The husband and wife team, Matt and Gemma Smith started the business as a backyard operation and initially sold their product at the local farmer’s market.

The home brewing duo quickly realised that it wasn’t just their friends and family that loved their brews, but the local and wider community too, which is when the hobby turned into a full-time job.

“We can now be found at our premises in central Hastings, with an onsite tasting room and cellar door,” said Gemma. “We like to think of ourselves as a friendly neighbourhood brewery. We’ve grown a little, but our ethos hasn’t changed one bit. We make quality, flavourful beer and serve it fresh.”

Brave Brewing is well-known for creating consistently good beer. “We are often told that we have a strong brand and I think this really stems from authenticity. We recently underwent a brand refresh and our design team (Parkby Projects) did so well to truly capture the essence of who we are. Well considered, yet a bit playful, bold, but we don’t take ourselves too seriously.”

The pair hope that its beers will be far reaching

and appeal to a wide audience, a true beer for the people. “A business highlight for us this year is our new brewery and tasting room, which is currently under construction and looking really great.

We are moving to new premises, a little more centrally located within Hastings and we can’t wait to be in our new space come Spring time.”

Like it was for many businesses in New Zealand, going into lockdown was a strange and uncertain time. A large proportion of the brand’s sales is to on-premise accounts. So, with all of that out of the picture, the team definitely put their thinking caps on to adapt and get creative.

“We got clever with our social media marketing, built on our already existing online webstore and went from there. Our online sales grew exponentially and as we entered into level three we began to offer same-day local deliveries and added a ‘Click and Collect’ service. Our wonderful front of house team, who are usually pouring pints became delivery drivers and despatch extraordinaires.” Both of these services were very well received and are still being used today.

The team try to release new products regularly, but often don’t find the time to squeeze new brews

in between trying to keep up with demand for its core range items. But customers should keep an eagle eye out for two seasonal releases coming soon for the Winter season. Clifford, a Hoppy Red Ale and a delicious Milk Stout.

“We actually believe that many craft beer drinkers are becoming more discerning in their palates, and although there will always be a place for big juice hazy IPA’s and all sorts of wild things, simple recipes that are well-executed, such as our People’s Pils and fresh crushable lagers are having a resurgence.”

beer+cider

Bach Brewing Craig Cooper has always had a passion for brewing right from the start when he was a partner in Limburg Brewery in Hastings from 2005-2008. Turns out, that was an expensive hobby but it wasn’t long before his hobby turned into a full-time business. “We were living in Melbourne and made a plan to return to New Zealand in mid-2013. In October, Bach Brewing was born, reflecting my other enduring passion for New Zealand’s awesome coastal lifestyle,” said Craig.

The name ‘Bach’ and label imagery reflects, for Craig, the accessibility that Kiwis have to the most beautiful coast and sea, good times, activity and hospitality that surrounds it.

Head brewer, Chris Ward, leads the brew-house team at the contract brewing partner, Steam Brewing on the shores of the Manukau Harbour.

Bach Brewing not only stands out on shelf with its iconic beach bach scene imagery, is a multiaward-winning NZ beer brand with a packed-tothe-brim trophy cabinet.

“We are always striving to make better beer and ask all of our customers for feedback, listening and learning from judging competitions to further refine and perfect our beer which people want to drink more than once.”

The brand has recently launched beers into a new style category – the New England Hazy Pale Ale styles and the team believe they have nailed it.

Peckham’s Cider Created by Alex and Caroline Peckham 13 years ago, Peckham’s Cider reflects a passionate quest to make authentic cider from proper cider apples. Peckham’s ciders explore the exciting possibilities of what cider can be, driven by their orchard of 30 different cider varieties, the wild ferments in their cidery, and both traditional and innovative cidermaking techniques. Over lockdown the small bubble team manage to harvest and press a bumper crop of cider apples from 6,000 trees.

The brand releases around 25 different ciders each year, each exploring different cider varieties and styles. Its next cider release will be Solstice 2019, a warming, rich cider caramelised over a wood fire, then aged in oak for 10 months – celebrating mid-winter. “We hope that customers are increasingly seeking out and appreciating the complexity and depth that can be found in an authentic, well-crafted cider,” said Caroline Peckham.

“A real highlight for us over the last year is being awarded a gold medal at this year’s New World Beer & Cider Awards for Juicy AF Pale Ale.” To supplement its usual freight and couriers over lockdown, the team at Bach Brewing got the tyres pumped up on the van and got stuck into some local deliveries. “While out and about, an order came through, and I just happened to be in the area and had extra beer, so we delivered the beer within 30 minutes of the order being placed – fair to say that customer was blown away.”

Online sales for the brand don’t seem to be slowing down any time soon so their e-commerce channel will continue to play an increasing role in the new supply chain. What’s next for the brand?

Well, the team have planned the release of a new Double Hazy IPA that was brewed on the day that NZ was released from lockdown. At 8.0% ABV it’s going to be a banger and loaded with massive flavour and aroma, and juice tastiness. “It will be a whole lot of fun for our renewed freedoms.”

In identifying what consumers are wanting from a beer, Craig believes at the moment it’s all about hazy. “Hazy, hazy, and more, you guessed it – hazy.

Also, a little less alcohol across various styles, not necessarily zero alcohol, but definitely toned down.

Same can be said with bitterness. The days of big screaming IPA’s with teeth shattering bitterness are gone.”

Craig thanked the team at New World for

continuing the promotion and roll-out of the New World Beer & Cider Awards. “There would be some businesses who might have cancelled or postponed with all the disruption to business.

It’s a massive help to us locally-owned and small business owners. Thank you.”

beer+cider

Sprig & Fern Sprig & Fern is a Nelson based brewery with a passion for outstanding craft beer and cider. “Our philosophy is simple – quality and consistency,” said Zoie Bryce, sales and marketing manager at Sprig & Fern. “We use the best malt and hops and hand craft every batch. We love to evolve and be innovative.

The team are constantly developing new, limited releases to entice consumers and meet category and market trends.” Sprig & Fern have 12 taverns and one Little Sprig under their brand umbrella that are fantastic community-based, local pubs.

Owners Tracy and Ken Banner and the team know their Scotch Ale is something really special. “With your first mouthful, you can taste a full-flavoured beer from the six quality malts that deliver caramel, coffee and chocolate notes. It’s full bodied and smooth and the perfect beer for these chilly nights. Let it warm slightly to 6-8 degrees and you will be in your happy

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place.”

In April last year, the brewery launched 888ml bottles and it has been really well received by customers. “It’s such a great format for craft beer – people love to be able to share a beer with their friends.” During lockdown, the team took it as an opportunity to launch their new online platform, which performed so much better than they expected, reaching new customers and also deliver beer to its loyal following.

“We have launched several new products this year including our Brut IPA, which was perfect for the summer. We also released Southern Weisse, a dryhopped wheat beer as well as our multi-award winning Harvest Pilsner using aromatic fresh hops.”

Craft beer is such an interesting and ever-changing category and the team at Sprig & Fern endeavour to deliver styles that meet consumer demand.

beer+cider

Good George Brewing

Good George Brewing was founded in 2012 and started in the old St George’s Church in the industrial heart of Hamilton, Frankton. It came about when two of its founders, who have a history in hospitality decided they were sick of being told what to do by big breweries so thought they’d start their own.

They found out that an international beer judge and expert brewer lived just up the road in Hamilton so brought him in as the third founder and the rest is history. The brewery site has grown over the years but is all still based around the church (and dining hall which people can visit). The philosophy of the brewery is to help people have better beer and cider moments, to educate people about how good beer can be in a way that is fun and enjoyable.

Good George’s beer range is all about quality, full flavoured brews in styles people like, made with care.

Their cider range is about exciting, tasty flavours made well that people love to drink. “We own a few of our own bar/restaurants which gives us the opportunity to provide a more comprehensive GG (Good George) experience when people visit. Our teams can help people find their favourite GG brew and match it with quality food and atmosphere,” explained Darrel Hadley, Good George Brewing Co-founder.

During lockdown, Good George switched a still

it had making gin in the brewery to start producing hand sanitiser. “We couldn’t find any in the shops so decided to make it ourselves. Within a week we’d made and given away over 1200 litres of the stuff to our team, essential services and people in our community in need. Since then we have given away another 2000 litres to local schools starting back up with the move out of lockdown.”

Two Good George brews were placed in the NWBCA Top 30. Its APA, which has long been a beer the Good George team all love to drink and The Passionfruit Cider has been incredibly popular since its launch. “It’s great to get external recognition, and hopefully being part of the top 30 means lots of others discover how great it is.”

The brewery’s Toasted Marshmallow Stout was launched during lockdown (it got a place in the Top 100 for NWBCA), as well as an Apple Pie & Ice Cream Cider and a Hazy Pale Ale in squealers.

The team are working on some more new releases in squealers and a new can 6 pack. They are also about to roll out an updated label design across its beer squealer range. “We’ve been releasing lots of small batch limited edition brews through our online store and will continue to do so, as well as some gin and premixed cocktails.” Hadley acknowledged how the team at Good George really came together to get through lockdown.

“There’s been incredible resilience from lots of our team all across the business which has been awesome to see during challenging times, and why it’s so great to get external recognition from awards like NWBCA. We hope customers get a chance to find their new favourite within our range as a result of trying them through the awards promotion. The NWBCA team does a great job pulling it together and helping customers explore the exciting world of beer and cider.”

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Garage Project Garage Project launched its first beers in 2011, brewing on a tiny 50 litre brew kit in an abandoned petrol station in Wellington’s Aro Valley.

Brewer, Pete Gillespie, had brewed commercially in the UK and Australia for 10 years before moving back to New Zealand to set up the Garage with his brother Ian Gillespie and friend Jos Ruffell.

The choice to start on such a tiny scale was partly made out of necessity and a shoestring budget, but it was also a conscious decision allowing a prolific and creative approach to brewing. Garage Project launched with what they called the 24/24, brewing twenty-four new beers in twenty-four weeks, serving each week’s precious 50 litre keg of beer at a local craft beer bar to a growing group of fans.

Almost nine years later Garage Project has grown significantly, now brewing and packaging at three sites: the original Garage in Aro Valley, the Wild Workshop in the heart of Wellington, and in the Hawke’s Bay. The volumes are very different now, but Garage Project is still guided by the same creative, innovative and fun approach to brewing. “From the very beginning we tried to take a new and fresh approach to beer and brewing,” noted Pete Gillespie, founder and head brewer.

“Even back in 2011 New Zealand was blessed with an impressive number of breweries per head of population, lots of them small breweries producing excellent beers, but all very true to style. In setting up Garage Project we were very conscious that we didn’t want to be just another brewery. We wanted to do something a bit different - if we managed to pull it off, something remarkable.”

Since launching, Garage Project has released well over 400

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different beers encompassing a huge range of styles and flavours - from boundary bending beers brewed with everything from mango, chilli and Vietnamese mint, to cacao nibs, marshmallows and coffee, all the way through to Garage classics like BEER - a simple lager brewed with the best German malt and Czech hops.

“Traditionally people have always used whatever ingredients are at hand to bring interest and balance to beer, whether it be different grains, honey, hops, herbs, fruit or spices. At Garage Project we’re just following and expanding on this creative tradition.”

If there is a theme running through the many beers Garage Project produce, it’s a sense of fun - reimagining traditional beers, playfully pushing boundaries, exploring new ways of brewing or sometimes just celebrating classic beer styles. This sense of fun extends to the way Garage Project beers are presented, especially in the unique art on cans and labels.

“Great beer art only elevates the

experience of drinking a beer. I’m a strong believer that every beer should tell a story. When you engage with a beer, the experience begins well before you open the can or bottle. The art draws you in, you want to pick it up and look more closely. A lot of our art rewards close attention with little ‘Easter eggs’ and fun hidden treats. Read the blurb on the label and it draws you in further, then finally, crack it open and pour it out (or drink it straight from the can). For us, it’s a holistic experience we take pride in.”

Lockdown was intensely challenging for Garage Project, as it has been for many businesses. The closure of bars overnight eliminated a significant part of the market and left many brewers wondering what the future would hold.

“For us, our connection with our audience, especially through social media, was a lifesaver and translated directly into a boost in retail and web sales that saw us through. It is a hugely valuable connection we’ve worked hard to create and are extremely grateful to have.” One of the most fun developments for Garage Project this year has been being able to share its FRESH IPA further afield. FRESH IPA has been a monthly series of small batch hazy IPAs with an ever-changing line up of hops and malt that, up until recently, have only been available from its brewery outlets.

“The beer has been a huge success and this year we have started rebrewing some of our favourites for retail release,” Gillespie explained. “People are excited by new drinking experiences, but they have to be able to trust that they will be rewarded for their investment.

NPD is in our DNA. I think we are well on track this year to beat our tally of 24 new beers in 24 weeks. Just have a look at our Facebook and Instagram to see the latest new beers we’ve been working on.”

beer+cider

Emporium Brewing

Based in Kaikoura, Emporium Brewing have a 600L to 1000L brewery fit with an 18-hole mini golf course and two escape rooms. Founders Paul and Laura Finney started contract brewing when they lived in Christchurch and had a homebrew shop called ‘Finney’s Homebrew Emporium’.

“I was looking for beers that were a bit more off the straight and narrow,” said co-owner and head brewer, Paul. “So, our first release was an ordinary bitter, then a red IPA. When we moved to Kaikoura in 2016, we opened just five weeks before the earthquake. I had to create more core range beers like IPA, Pilsner and a couple of pale ales.”

Since then, the duo has got their brewery up and running and have branched out into the more fun beers like wit beers, sour beers, Belgian-style beers like saisons, tripels, and blonds, which are the lesser known varieties but according to Paul, lots of fun to drink. “Apart from having a mini-golf course on the grounds, something that not many breweries can say they have, our beers are standout due to their drinkability. I think that great beer always leaves you wanting another sip.” Rather than trying to shock consumers with taste, Paul believes making a beer that is well balanced and well-made should trump anything else.

Getting into the Top 30 at the NWBCA two years in a row is a definite highlight for the business, particularly being such a small brewery.

During lockdown, Emporium’s online store was set up which enabled them to increase sales opportunity to other parts of the country. “The love we felt from getting sales from the North Island, when we have generally just had our beer for sale in Kaikoura or Christchurch, was immense.”

Alongside sharing the love of good beer with more Kiwis, Emporium also pivoted the business to make hand sanitiser. “Ours is made from a barrel aged Belgian strong that went a bit odd in the barrel so must be the most artisan hand sanitiser on the market!”

The team are constantly bringing out new beers so to pin point one to keep an eye out for would be hard. However, during the lockdown period, the team did brew up an Imperial stout called ‘Go Hard, Go Early’ which is going to be aged in bourbon barrels and released later this year. “Each barrel is getting an extra adjunct. Things like coconut, vanilla, and coffee. Should be an interesting three-pack once we are done!”

Paul highlighted the next big thing in the category to be Kviek – a yeast that comes from rural Norway.

“Our beer ‘Drop, Cover, Hold’ is fermented with a Kviek yeast and as a brewer, they are super easy to use and give off wonderful flavours. The ‘Drop, Cover, Hold’ beer has no fruit in it, yet smells like umbongo due to the character the yeast gives.

Kereru- Brewing

Kererū was named for New Zealand’s indigenous wood pigeons. These large and charismatic birds have the distinction of being able to eat large fruits, and in great quantities.

They are responsible for dispersing many different native trees in New Zealand’s forests and are also known for becoming inebriated when they indulge on over-ripe fruits - a natural choice as a New Zealand beer brand mascot.

“Our brand is fun, light-hearted and whimsical,” explained head brewer Emma Bell. Kererū Brewing regularly feature New Zealand fauna and flora on its labels as part of their celebration of nature, even becoming a recognised sponsor of The Royal Forest and Bird Society. “We are inclusive and relentlessly positive with our image and message, and our bright and cheerful labels stand out in a crowd.”

Bright and cheerful is just what Kiwis called for during the lockdown too. “We were lucky to be an Essential Service with a good online sales platform so that we could supply Kiwis in lockdown with our beers. This helped to take the sting out of all our hospitality sales dropping away completely.”

Kererū have some amazing, new, glutenfree beers in the pipeline, as well as a barrel-souring program: these unusual, and characterful beers will be making their way to market over the coming months.

Drink Kererū, taste New Zealand.

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Three Boys Brewery

Fifteen years ago, Ralph Bungard and Brigid Casey started Three Boys Brewery in a time when there were only a handful of independent brewers in New Zealand. Bungard comes from a science background and Three Boys Brewery was a career change following quite some time working in science in New Zealand and overseas.

The brand remains 100 percent owned by Ralph and Brigid and is one of the oldest remaining independently-owned breweries in New Zealand.

The small team work together with equally important roles in brewing, brew design, fermentation and packaging management, all crucial to the success of a craft brewery. The brand has seen great success at both the Brewers Guild of New Zealand Beer Awards and at this year’s New World Beer and Cider Awards.

The lockdown period gave the business a chance to push projects like its webstore and its front-ofhouse bar. It also reinforced local connections in business that has become very important for small locally owned businesses to survive right back from the earthquake times. “We have developed a beautiful kombucha to enhance our product range. Customers are becoming increasingly discerning and are constantly seeking out top-quality brews,” said Ralph Bungard.

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beer+cider

Lakeman Brewing Co. Lakeman Brewing came about after owners James and Elissa Cooper wanted to diversify away from farming. James came up with the idea when a mate handed him a bottle of Coopers when on holiday in Australia. James, having the same last name, had a light bulb moment and thought that it would be great to start a family-owned brewery.

The rest, they say, is history. The small team, including brewers Rory Donovan and Kenny Rivers pride themselves on bold branding and brews that are brewed on a farm in Taupo. Winning a New World Beer and Cider Award for 2020 is definitely a highlight for the brand.

“We think they are difficult to win, and being judged by our peers is some validation we are on the right track,” said James Cooper.

Following the Government’s announcement on lockdown, the team quickly pivoted to online sales and this helped to supplement their sales from the closure of on-premise accounts.

Cooper believes that customers, particularly following the pandemic, are looking to support local small and medium producers and to learn more about their products, engaging with them in their stories. “They also will always be looking

for consistent, good quality beer that is reasonably priced, things we know we can provide.”

The team have just released Hairy Juice, a West Coast IPA that is clean and balanced showcasing the hops. It is the teams’ favourite brew at the moment. Hairy Jafa, a chocolate orange stout has also been recently released just in time for Winter.

It is a very approachable stout with a lower ABV and a great price point.

Sawmill Brewery Sawmill Brewery was established in 2004 by the Freckleton family who rented a shed from the owners of the Leigh Sawmill Café. Mike Sutherland and Kirsty McKay bought the brewery in 2010 and relocated a few years later to a new site just out of Matakana.

The brew team is made up of talented individuals, Sam Williamson, Paul Carson, Masashi Yoshida and Junior Parata. The brand is all about independence and resourcefulness.

“We have always been willing to break new ground, do things differently and believe we can serve our customers best by thinking for ourselves,” said Mike Sutherland. “So, the style of beer we have made and the way we have delivered it have always been quite different. This is what independence really means for us – thinking for yourself.”

Last year a fire ripped through the brewery and tasting room, forcing it to close, and now post-Covid the adaptability of the team really is a stand-out. “This is what makes Sawmill such a great business, the tenacity, creativity and intelligence of our crew.” Sutherland believes that communication is critical to affecting any strategy. “So, we kept that up with our sales team daily and with our whole team weekly. During lockdown we

got all our stock up online and partnered with some really dynamic online platforms like The Market and Container Door to reach a wider audience.”

The brand also won the inaugural Brewers Guild Sustainability Award which was open to anyone in the industry, not just breweries, something that the team is very proud of achieving. “For the last 12 months, we have released a monthly beer in our Homegrown series – the first beer series in New Zealand to champion New Zealand farmers and growers and their role in our industry. Until now this has been a monthly keg-only release but later this year, this will be a packaged 440ml can release which we are really excited about. It’s also a chance to tell the stories of the outstanding New Zealand businesses that support the industry. Look out for the Sawmill Homegrown IPA series.

“We think customers want really drinkable beer and are now less interested in gimmicky ingredients. They are increasingly aware of making sure their beer is fresh and has been stored correctly for the best taste.” The team at Sawmill work hard to brew balanced beer and know its customers appreciate this. “We believe there is huge pride in what happens here in New Zealand and we aren’t looking overseas for something better.”

beer+cider

McLeod’s Brewery Co-owners Geoff and Clayton Gwynne used to own and work in the iconic Pizza Barn in Waipu for about 10 years before they decided to try their hand at craft beer. “It was after visiting the US that we really fell in love with craft beer and small-batch brewing, and the movement toward local breweries in that country really intrigued us,” said Geoff.

In 2014, they launched McLeod’s Brewery with the simple goal of selling their beer on-site through the restaurant. It was in 2016 when head brewer Jason Bathgate fronted the brewery that the brewery really took off, and, after winning a number of medals and a trophy for its beers, that McLeod’s Brewery gained a reputation for quality on the New Zealand craft beer scene.

The brewery has fast become synonymous with quality and consistency. Whatever the style, lager or ale, in whatever guise, the goal has always been the same for the team – make beer that’s good.

McLeod’s Brewery has also built a solid reputation around its foray into ‘hazy’ styles, and specifically its ‘802 Series’ of New England-style India Pale Ales (NEIPAs) which are full-flavoured, hoppy and unashamedly cloudy. “We just released our 24th edition in this series, and customers really seem to love them, which is great.

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The hop profile of each beer in the series changes, so they’re really a study in hops and how they affect aroma and flavours in the beer. Ultimately, they’re just really delicious.”

The biggest highlight in the last year has been winning Small International Brewery and the Trophy for Traders Scotch Ale at the Australian International Beer Awards in May 2019. “It’s a big competition, so to have that kind of recognition for a small brewery out of Waipu village was a pretty wonderful thing.” Like many small businesses in New Zealand, they were hit hard by Covid-19 and lockdown. “We were incredibly grateful to be considered an ‘essential’ service, so our little bubble could continue production. As we don’t export all sales here in New Zealand, though, and of those ‘keg sales’ were a big chunk of our business.”

Its new website, with e-commerce channel, was launched just one week prior to lockdown so the team were able to sell directly to consumers. “It’s an aspect of our business that has now become a permanent fixture.”

Head brewer Jason Bathgate is always developing really beautiful seasonal releases, so customers can keep an eye out for some delicious additions to the range.

The brand also has a growing barrel programme, so more mixed fermentation and sour beers are on the

horizon.

Craft beer brands all look to be at the forefront of fun products that are well made, with customers continuing to look for the new. New and innovative beer adjuncts will always come to play, but at the heart of it all is solid brewing.

“If a brewery isn’t making beer that’s drinkable, that brewery likely won’t be around for long. Customers may like new products, but they’re also smart.

Beer consumers are especially savvy nowadays and understand different styles and how they should taste.

We like to think that, while we may not be as wild as some, we’re making beer that our customers can pick up and drink without hesitation or worry that their dollars aren’t well spent.”

According to Geoff, one aspect of the independent beer scene that’s been particularly exciting is the connection between art and beer. Customers just need to walk the aisles of the beer section to see some amazing eye candy. “It’s something we’re expanding on with our seasonal range.

We’re blessed to have New Zealand Grammynominated artist Sarah Larnach in our extended family, and she’s produced some really beautiful seasonal labels and promotional posters for us, so we look forward to continuing this.”

beer+cider

Zeelandt Brewery Zeelandt Brewery was established in 2012 and operates on the family vineyard in Esk Valley, Hawke’s Bay. “I combined brewing, education and travel around Europe with the idea to bring the variety of beer styles found in that part of the world to NZ,” said owner, Christopher Barber.

Made here in NZ and using some European ingredients, served fresh to locals. “My brother grows the grapes to make wine under his own label Petane Wines, so it made sense for us to build on our land and leverage off each other as we grow.

Every brewery and head brewer has their own influences that create their unique style and the influence for Zeelandt came from the numerous styles that are found in the different regions of Europe.

“I bring these to the market keeping them in style, integrating and balancing the flavours and letting each ingredient speak to the drinker. It becomes a journey and an experience. If we’ve done a good job the test is to want another. These styles aren’t one-hit-wonders, they’ve stood the test of time.”

Being awarded a Top 30 spot in the New World Beer and Cider Awards sits pretty high on the list of highlights for the brand as well as being granted permission to build a garden bar in the front of the brewery. “This way we can create an experience and share our story. A beer by the brewery and a wine on the vineyard, it’s something unique and we get to meet our customers and bring the community together.”

The brand has a good loyal base of customers and an online shop which helped them get through challenges like the recent lockdown. “It was a matter

of letting these people know that we were still operating and attracting new customers that hadn’t used the online shop before. It was nice to have the support of Kiwis.”

Recently, Zeelandt released a dunkelweizen, Two Dukes and a saison, Workers Unite which are available as seasonal releases. Both of these have been bottle conditioned (refermented in the bottle), which gives the beer a fine carbonation and silky mouthfeel.

“We are soon to release Finders Keepers IPA, again this will be bottle conditioned. Each year we release a beer called Mary, changing the style from year to year. We have our thinking caps on at the moment and keep coming back to a particular style so that is something to look out for mid-spring.”

There is plenty of innovation and trends that emerge from this industry and a few breweries have built their story around this. “We are more focussed on brewing techniques rather than trends to get the best from our ingredients and equipment. Having a garden bar gives us a platform for a bit of innovation around the beer/wine space. We are pretty small so it’s also a matter of finding the time while running a business.”

Boneface Brewing Co. Boneface Brewing Co was started by Matt Dainty in March 2017. After working in a couple of other NZ breweries, Dainty thought it was time to start his own and with the new trend of having a tap room attached to the brewery, decided that would be a good idea too. “Being a lover of Sci-Fi and comics, I decided that we would theme our brand around that with a bit of a story and some comic style art with our branding and packaging,” said Dainty.

A highlight over the last year has been installing the business’ new canning line to add another dimension to its products. Lockdown in New Zealand was a big change for the Boneface business model as the tap room had become a large part of the business which had to remain closed until Level 3, at which point it could only do takeaway food and pack beer. “We have seen a large increase in our online sales as well as our supermarket sales rise quite significantly as they were the only two avenues of which beer could be purchased by consumers over lockdown.”

Following on from the install of the canning line, the brand will have a whole new range of Boneface multipack beers and a look to release many one-off seasonal beers into the market. So far, these have been well received by customers and buyers. Dainty believes a lot of customers are always looking for a new beer to try whether it be a new style that is trending or a good-old classic style done well. “It has been a pleasure working with the Foodstuffs team after getting our beer into the Top 30 and hope to do it again next year.”

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Zeffer Zeffer are a small, independent Hawke’s Bay cidery who craft world-class, imaginative apple ciders (and ginger beer) with a New Zealand twist.

“Our cider making journey began in 2008 with our founders Sam and Hannah throwing in their day jobs with the (some said crazy) idea to craft real New Zealand cider from freshly crushed apples in a small shed in Matakana,” said Josh Townsend, CEO at Zeffer.

“The first ever batch of Zeffer was sold at their local Farmer’s Market to rave reviews. It was so popular they began stocking a few local stores and soon people all over New Zealand wanted to get their hands on it.”

The team grew a little bigger, as well as their tanks, and eventually the business was moved to Hawke’s Bay, the home of sunshine and apples.

“We’re proud of our small team and the calibre of cider we’re producing. Real, all-natural cider, crafted by a few friends from the best ingredients.” For the team at Zeffer, what makes their brand stand out from the rest is the quality of ingredients they choose to use in making its cider and flavour innovations. “We don’t for example ferment apple juice concentrate, which the majority of ciders in New Zealand are made from,” said head cidermaker Jody Scott.

“We instead use freshly pressed Hawke’s Bay apples and we make sure any ingredients we use to create our flavour profiles are the best quality we can find. For example, we use beautiful rich red cherries from Central Otago in our Top 30 winner Rosé Cider with Berry Infusion and whole cinnamon quills and vanilla pods in our Highly Commended Apple Crumble Cider.

Our Apple Crumble Cider launched more than 4 years ago and remains one of our most popular and unique ciders – customers often comment that it tastes exactly like its dessert namesake. Our ciders tend to be drier in style too. Our Crisp Apple Cider has one of the lowest natural sugar contents on the market too.”

Naturally, winning awards and gaining ranging is a highlight for any brand, but for Zeffer it reaffirms that the team are making an outstanding product. A few months ago, Lion took over its distribution and having a large sales force on the ground advocating for its range of ciders across a number of channels has certainly been another highlight for the business’ journey.

Panhead Custom Ales Panhead Custom Ales was started by Mike and his wife Anna Neilson in the old Dunlop factory in Upper Hutt with the first beer rolling out of the brewery in August 2013. The name Panhead is slang for an old 1940s motorbike engine and is fitting for the customer lifestyle that the brand embrace.

As with the name Panhead Custom Ales, the team and customers embrace its custom lifestyle. “Custom, well-made beer, it’s kind of how Kiwis are tinkerers, we love taking things and improving on them in our garages, and it’s what we do with our beer,” said Rik Valentine, head brewer.

“We take certain styles, tinker with them to give customers something different in a glass that is wellmade, and can be challenging yet enjoyable.”

The team at Panhead rallied together to keep beer rolling out of the brewery during the ongoing Covid-19 crisis. The adaptability they showed along with the determination to keep everyone safe is something that the team are very proud of.

“Throughout the business, the team had to adapt to unique working conditions and a move away from any keg production to all pack formats. For a portfolio the size of Panhead, that’s no easy feat.” As with a lot of other businesses, Panhead had to adapt to the way the market was buying beers during lockdown.

“We built an online platform in a week which offered distribution of our pack products and

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merchandise nationally. We were also able to offer the supply of riggers of our limited release batch beers that we produce in our 600L pilot brewery.

Although Panhead Custom Ales was sold to Lion in July 2016, founder Mike Neilson still works in the business.” Click and collect service was also set up for beer sales and tasting room meals. The online platform has given the brand a wider reach nationally which they will continue to offer.

The team were excited again this year to produce a unique Fresh Hop beer, Far from Dead IPA. The beer was a blend of Kettle sour and Hazy IPA. “Year on year we like to test the educated and refined palates of the New Zealand market with our fresh hop beers.

We are in the process of developing a new range to be released towards the end of this year that is exciting for Panhead Custom Ales as a brand.

“We are lucky in New Zealand to have a premium craft market of drinkers that are happy to experiment with what they are drinking. It allows breweries to test the boundaries of any style with ingredients and brewing techniques. I think a majority of craft beer punters are currently looking for a couple of experimental brews and then their staple 6-pack of more sessionable craft beers.” Moving into the colder months, Valentine believes there will be some unique styles of dark beers with unusual taste profiles just to test the drinker’s palate.

“It reaffirmed that our commitment to producing small-batch, premium, sustainably-made craft cider from local apples and real fruit is worth it.”

During lockdown, the brand decided to close its cidery even though it was deemed an essential service.

“We wanted to protect our team and do our part in the fight against Covid-19. We were however able to produce and shift sufficient cider to an external Essential Service warehouse around the corner from our cidery so we could continue to supply supermarkets and fulfil our online store orders using contactless delivery.

Unfortunately, under the trying circumstances we weren’t necessarily guaranteed our spot on the shelves – it was tough for everyone we think.

Like many others who supply to or are part of the hospitality industry we were hard hit. We tried to look for ways to support the industry as best we could and ran some small campaigns using the SOS Café platform for example. We were grateful to have our online store up and running and really pivoted in this space. We offered free delivery and were able to get a fair bit of cider to people’s doorsteps during lockdown so we’re really hoping that they’ll now continue to seek us out in supermarkets when they’re doing their weekly shop,” added Townsend.

Zeffer release regular limited seasonal releases. In June, Zeffer will be releasing a Winter Plum Crumble Cider. This cider is a variation on its very popular Apple Crumble Cider, a truly delicious cider for the colder winter months. “We do have some other exciting NPD launches planned for this summer. We are very much focussed on working with retailers to produce SKUs which specifically meet their needs and those of their customers.” Lower sugar, premiumisation and sustainability is something that brands are currently focussed on. Zeffer is proud to have been looking at these for more than 10 years with its core range of cider, going right back to its original Crisp Apple Cider which remains a top seller to this day.

“We are excited to continue to innovate and hone our range in the coming year! It’s what gets our cidermaking team excited to come to work each day.

We look forward to sharing some new ideas very soon so watch this space.”

beer+cider

Heineken Light Back in 1873 Gerard Heineken discovered a passion for brewing so he purchased a piece of land in what is now the centre of Amsterdam, built a brewery, and set about perfecting the recipe that would soon become Holland’s first ‘premium’ lager beer. Over the next 140 years the brewery expanded and Heineken is now served in 192 countries, including New Zealand.

Heineken has always used pure, natural ingredients: malted barley, water, hops and a small but significant extra called A-Yeast. Heineken’s unique A-Yeast is responsible for the rich balanced taste and subtle fruity notes that have distinguished every single Heineken since the 19th century.

Launched in 2015, Heineken Light catered to a growing market of drinkers that wanted a lighter beer, but still with a premium taste. It contains fewer calories, less carbohydrates, and a lower alcohol content compared to original Heineken. “Heineken Light has been a great hit in New Zealand and the team are really proud of the recognition it has received in the 2020 New World Beer & Cider Awards,” said DB Breweries marketing director, Sean O’Donnell.

Heineken Light has been brewed in New Zealand for five years under the supervision of DB’s Master Brewer, Dave Eaton. Dave has worked for DB Breweries for 31 years, and became a qualified global Master Brewer in 2013. He is passionate about quality, and has been at the forefront of our product innovations for many years. In 2019, he spent 11 months developing a 0.0% DB Export product, without using a de-alcoholisation machine (no mean feat!), and this year he has been using the brand’s spent alcohol to manufacture WHO grade hand sanitiser which the team can distribute to its people and customers to support them through the COVID pandemic.

“Dave is incredibly talented, and we are fortunate to have him in our brewery.”

Heineken Light caters for beer drinkers looking for a lighter alternative. The 2.5% lager has fewer calories and less carbohydrates than a fullstrength beer, without compromising on quality or taste.

Heineken Light offers an extraordinarily smooth drinking experience with a superior taste profile brewed using all malt

to provide a flavoursome foundation. The Cascade hops used impart special floral and citrus notes, along with a light bitterness.

“Last year we were really proud to take out the prize for Champion Large International Brewery at the largest annual beer competition in the world, the Australian International Beer Awards. We received over 20 individual prizes for a range of products across our portfolio, the result of brilliant innovation and commitment to quality from our brewers.”

When tackling the impacts of COVID-19 as a business, DB made sure that the safety, health, and wellbeing of its people was the top priority, and recognised the need to be agile in the way it operated, quickly making a number of changes to how they did business and served customers.

With grocery distribution centres overrun, we made a shift to a direct delivery model, a huge change in our logistics model but one that we managed to pull off and ensure we could get beer to supermarket shelves. Our warehouse was busy, and operating in a different way, so we redeployed people from other parts of the business to help out on the shop floor; all the while maintaining bubbles and physical distancing.

Like many businesses, we also found ourselves working digitally far more than we ever had before, and new ways of working became essential. For example, one of our Brewing Team Operators at our Waitemata brewery needed to work from home and was set up at home by our IT Department to be able to operate our plant from their house. They ran much of the brewhouse from home, giving the term “home brewing” a whole new dimension!

All in all, people at DB have really come together to bring the company through this time. The teamwork, collaboration, agility, and adaptability has been truly remarkable.”

O’Donnell notes that New Zealand has, for some time now, seen a growing trend towards products with lower alcohol and carbohydrates, with nearly one in every 10 beers bought in New Zealand being either a lower carb, or a low or no alcohol product.

“We are the market leader in this sector and we’re really proud to offer Kiwis a variety of delicious low and no alcohol options, including great products like Heineken Light.”

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Swinkels Family Brewers

Founded in 1719, in the small Dutch village of Lieshout, Swinkels Family Brewers are still based at the same location over three centuries later. The 100 percent independent family brewer offers the right beer for every occasion, each with its own taste and character. Brewed with love in one of its breweries, brewing beer has been in its genes for 300 years.

Swinkels Family Brewers has grown to a 8mHL, €900m turnover, 1,800 employee brewing group and export its brands to over 130 markets around the world with its seven breweries in the Netherlands, Belgium and Ethiopia producing a portfolio of over 300 beers.

The brand’s non-alcoholic adventure started in 1978 when Wim Swinkels pioneered to create a non-alcoholic beer, one of the first breweries in the world to do so. “In those times, we already shipped low alcohol products to the Middle East and Africa, but for religious reasons, it could not contain any alcohol,” said Simon Holland, country manager for Australia and New Zealand.

During a visit in Helsinki, Wim saw an experiment with lagering beer. It gave him inspiration on how to create alcohol-free beer. He ordered a test installation right away and after six months of team work, the process for creating alcohol-free beer was there, fully Halal and Kosher.

“Back then, people chose a non-alcoholic beer mostly because they had to, for religious reasons or because they were the designated sober driver.”

Today, the seventh generation of Swinkels is leading the business and within the wide portfolio of beautiful beers, there is a very strong role and position for zero alcohol beers. The brand has recently invested in a new technique to make nonalcoholic beer taste even more like an alcoholic beer.

Gijs Swinkels, CCO of the company, believes that non-alcoholic beers are the future and it will rapidly expand across the world. “The taste of 0.0% evolves in the direction of alcoholic beers,” said Swinkels.

“Within our company we have a wide range of nonalcoholic beers. We are proud of our 0.0% Wit beer and our other 0.0% flavours. Thanks to our unique brewing methods and our down to earth mentality, we always try to innovate to bring new tastes, while keeping the quality high. That way we pass on an even better brewery to the next generation”.

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Master brewer at Swinkels Family Brewers for almost 20 years, Emiel Hendrikx, said new techniques will enable the business to close the gap between 0.0% beers and 5% beers. “Consumers are more and more focused on the health benefits of drinking 0.0%, for example, because of the lower calories,” said Hendrikx. “With this realisation there are lots of new things waiting to happen, innovations, and a lot more – watch this space!”

The brand’s award-winning Bavaria 0.0% Wit is a refreshing white beer without alcohol based on natural ingredients and natural mineral water from its own spring. Light coloured, clouded, a typical mild wheat character with a pleasant bitterness. A fresh mix of fruity and herbal tones in the scent is what characterises Bavaria 0.0% Wit. It’s a worthy alcohol-free beer with light cloudiness, pleasant foam and a refreshing aftertaste.

Last year, the brand received Royal accreditation from the Dutch Royal Family meaning that it can be officially called Royal Swinkels Family Brewers.

Prior to this, in 2019, the brand celebrated its 300th anniversary. During the pandemic, the business, like most, has had to adapt quickly to the new normal, especially in its home town Holland, where it has a significant amount of on-premise business. “During this time, we converted all of the alcohol in our kegs of beer, that would have gone to waste otherwise, into hand sanitiser which we donated to various organisations in need during the short supply.”

Not only is the brand launching a Bavaria 0.0% IPA, it is also going through a full redesign to further stand-out on shelves.

“Consumers are really starting to embrace the alcohol-free category, but with this comes increased expectations of the quality, range and availability.

We are constantly pushing ourselves to improve our range and techniques to create the best alcohol-free beers in the world. The holy grail is to create a 0.0% beer where consumers can’t tell there is no alcohol in it. A beer that has the bite and depth of a regular beer but with zero alcohol.”

Also available in New Zealand is the Bavaria Pilsner 5%, 0.0%, 3.3%, Belgian Amber Ale (Palm), Sour Ales (Rodenbach), Belgian Blond and Wheat Beers (Steenbrugge), Belgian Heavy Blond (Cornet) and other beers including Hollandia Pilsner.

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Renaissance Brewing When Andy Deuchars and Brian Thiel started the brand Renaissance, there were very few craft beers available in New Zealand, those that were available were hard to find. Brian and Andy were passionate about preserving the traditional British ale styles that were fading away due to the overwhelming influence of large international beer brands.

As Marlborough was the heart of wine country, and a place full of people that were passionate about having a true and authentic flavour experience when it came to food and drink, Blenheim was seen as the logical place for them to begin. Renaissance was born, and the rest, they say is history.

Renaissance is one of the earlier craft breweries in New Zealand and is best known for its British style beers, Porters, Scotch Ale and Barley Wine. It still has the original 100-year-old grain mill and hand scoop spent grain out of the mash tun. Every brew

is a workout and made with passion.

“Last year was our 1000th brew where past and present brewers came together to create ‘Heritage’,” said a spokesperson for the company. “This included six of NZ’s finest brewers, all of whom honed their craft at Renaissance Brewery including; Soren Eriksen (8 Wired), Matt Dainty (Boneface), Jim Holly (Twisted Hop), Jason Bathgate (McLeod’s Brewery), Andy Deuchars (Renaissance), and Sean Moss (Renaissance).

During lockdown the business was able to adapt and continue trading through online sales. The brand Renaissance is turning 15 in September and the team will be creating a special brew to celebrate.

“Craft beer is always evolving and developing. Hazy has been a big trend over the past year and craft sessions ales are becoming more popular, 3.5%-5% ABVs and fruity flavours.”

Sunshine Brewery In 1989, Sunshine Brewery released its first beer, Gisborne Gold, a local lager that celebrated hot beaches, surf and the East Coast way of life. Last year, to celebrate the brand’s 30th anniversary of brewing, they commissioned a new brewhouse, launched a major rebranding and extended its taproom operation.

“Our heritage range of Gold, Green and Red were relaunched with a reworked original label and our core range of great beers were given a totally new look that reflects our roots,” said Martin Jakicevich, director and beer namer.

The brand was originally crafted by a couple of locals sitting out the back waiting for a set to roll in. On the back of Gisborne Gold and Black Magic stout, Sunshine was named the Supreme Brewery in the 1996 NZ Beer Show. Sadly, it then went walk about until 2013 when locals Martin Jakicevich and Peter Thorpe joined up with mark Young from Vitners NZ and purchased what was left of the brewery operation. They wanted to rebuild Sunshine to again be one of NZ’s leading and iconic independent breweries alongside one of the original owners Gerry Maude, who still is involved in the business.

Originally from Yorkshire, with brewing in his blood, head brewer Dave Huff earnt a degree in fine arts before setting off to see the world. He was so taken by the craft beer industry in New Zealand, he stayed on and earned his brewing stripes under the tutelage of some of New Zealand’s best brewers.

“He came to us from Hallertau and is the driving force behind all our beers and brewing. No one smiled more than us when he won 14 medals at the 2019 NZ Brewers Guild beer awards last year including the trophy for the best in the European Ale Class.” Sunshine Brewing are the oldest surviving independent brewery in NZ, and are authentic and iconic just like its East Coast lifestyle.

“While our heritage range beers reflect the working person of our region and the outdoor lifestyle of the East Coast, our core range and seasonal beers are amongst the best you can find on the shelf.”

Over the last year a highlight has been to drink the first beer to be brewed on the new brewhouse (the first American brewing equipment brewhouse in NZ), a fully automatic 2500L 3-vessel steam driven kit.

“We really would like to say a massive thank you to the Foodstuffs operators in Gisborne who actually rang us and committed a display space to help us survive as a local business during lockdown.” The locals also made phone orders and helped to keep the business alive not just through lockdown but over the years.

“We have a real active seasonal programme and have started to put it into bottle, they are out there with plenty more on the way. We have settled in with our Brewhouse and rebrand so it’s time to broaden our horizons and develop our brand further. This means, new brews with a new look that are definitely worth keeping an eye out for.”

The brand has always worked towards catering for the whole crown which is why their Taproom always has 21 Sunshine brews available on tap. “We understand that there are adventurous drinkers looking to find unique beer styles and casual drinkers looking for a consistent and refreshing, easy-drinking beers.

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