NAKED HOP ISSUE 12 | AUGUST

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

It's the twelfth issue of the Naked Hop and what a month August has been! Beervana and Wellington On A Plate have drawn a lot of beer and food enthusiasts from all over the country to our windy and rainy capital. Spring is just around the corner, but still a long ways to go until the hallowed season of Summer. In this issue we talk with the husband and wife team behind Isthmus Brewing Co. In our continuing look at Global brews we will look at how North America has been influential in the craft beer tastescape. Finally we wrap up some of our favourite beers to tide you over the unpredictable season that is spring. Join us as we explore the world of Craft Beer and take a closer look at the Naked Hop.

BEERVANA 2019 New Zealand’s most popular beer festival, Beervana, hit the windy city last weekend for a wonderful and weird craft beer extravaganza.

Any true beer lover knows, this is a not-to-bemissed beer festival. This is where you’ll find emerging beer trends, outrageous one-off festival brews and the chance to try international guest beers. With over 60 breweries in attendance and hundreds of beers to try, Beervana is a beer lovers paradise.

This year’s festival beers were dominated by stouts, a winning style every year, but it was the sours that really stood out for me. Duncan’s Ice Cream Sour was an interesting take on this style with the addition of lactose sugar providing a slight sweetness against the tartness of raspberries. Heyday’s Yuzu Citra Sour was a wonderful juicy explosion of citrus and a welcomed palate cleanser after tasting many a stout. The launch of Urbanaut’s ‘beer blender’ series was an exciting and innovative new release at Beervana. The idea here is to try two separate beers on their own and then blend together to create a whole new beer. I tried the Szechuan Kolsch and Yuzu Sour beer blend which was fantastic. The pepper and yuzu, once blended, worked well together and the idea of being able to try three different beers in one package was exciting.

Now, let’s talk about Garage Project for a moment. The kings of Beervana. They deliver every year and their Beervana disco party this year was no different. From slushie ‘beers’, to a bourbon barrel dessert stout, to hazy double IPA’s, Garage Project always nail it. Their Super Deluxe Bourbon Barrel Dessert Stout, a rich dessert stout rested in bourbon barrels and infused with organic bananas, was a definite crowd favourite. The flavours were right on point however, the sweetness was a little too much for some! Super Fresh, a hazy double IPA and my favourite of the day, was juicy, hoppy and everything you are looking for in a hazy brew. Their slushie festival beers were summer in a cup. Less beer and more slushie, one of these on a hot day is all you’d need.

The winners of Beervana 2019, as voted by the people, were Maple like Jagger by Wilderness Brewing, coming in at number one. A bourbon aged imperial milk stout with jaggery sugar, maple syrup and lactose topped with maple peanut foam. Second place went to Duncan’s Ice Cream Sour, a dessert style sour pumped full of vanilla, lactose sugar and raspberries served on nitro.

Coming in at third place, Tiny Rebel Brewing with their Imperial Marshmallow Porter. Tampering with their classic Marshmallow Porter, they added salted caramel to add sweet, roasty flavours and upped the ABV to 9%. Great as a festival beer but far too sweet for some.

One last stand out beer for me was Behemoth Brewing Company’s Dreams of Green Hazy Double IPA. This is by far one of their best Hazy IPAs they have produced. Packed full of juicy hop flavour, this one goes down a treat, and you’d be forgiven for not knowing this was an 8.50% beer!

Beervana was bigger and better this year, as it is every year, and I’ll definitely be returning in 2020 for more.

-M.R

UNDER THE TAP INTERVIEW WITH ISTHMUS BREWING COMPANY

I approached the husband and wife team behind Isthmus Brewing Company to get a clearer picture of what they are all about. This is what Caroline and Hamish wrote back:

3. How do you differentiate Isthmus from Deep Creek?

What many people might not realise is that Isthmus and Deep Creek started at around the same time (2011/2012) but with different founders and owners and both have had a different journey. We began Isthmus before Hamish was offered a job at Deep Creek. He accepted the job there on the proviso that he would be able to continue to make his own beer. The reality was that with the amount of growth Deep Creek went through and the

demands of that job plus a growing family at home, there just wasn't much time left over for Isthmus to be brewing or more importantly selling products regularly, until more recently.

We had a necessary hiatus and rebooted in 2018 with a fresh new portfolio of beers.

Isthmus is fully owned and operated by Hamish and Caroline. We simply contract brew at Deep Creek (as do a number of other wellknown NZ breweries).

1. What is the concept behind Isthmus beer?

Our slogan for Isthmus Brewing is "Flavour-first" and that is exactly what it boils down to. We want to make beers that taste amazing. Whether we choose to make more usual styles or beers that are quirky and a bit different, at the end of the day they will always be exceptional quality and taste great. Our company is founded on the glorious blend of Hamish's education and experience as a scientist (and brewer) and his huge passion for the product!

Our name Isthmus is a reference to Auckland's unique geography. An isthmus is a narrow body of land with water on both sides. At the time when we started the company (2012) there were very few Auckland based breweries and this was our nod to our roots and homebase.

4. What are some of the obstacles/challenges for small breweries?

There are a number of challenges that small breweries face: the battle for shelf space, making sure your products stand out, ensuring the quality of your product and of course managing cash flow. We are fortunate in that we are able to brew out of a brewery where Hamish is personally in charge of ensuring the production of quality beer.

2. What sets your beer apart from other breweries?

Isthmus Brewing has a commitment to only using authentic ingredients with respect to everything you taste in the final product. From the malt, the selection of hops, and also the use of real fruit pulp in the ferment. Nothing extra is added later!

Also, there aren't very many breweries around who can boast a champion brewer! Hamish is also the Head Brewer for Deep Creek, who have

5. Is it difficult brewing for Isthmus and Deep Creek at the same time?

No it isn't. The process of coming up with a great beer and writing a great recipe is the same for either Isthmus or Deep Creek. At Deep Creek there is input of ideas from other people in the company as well as bosses to answer to. At Isthmus we are in charge and we can make

twice won the trophy for Champion International Brewery at the AIBA.

whatever we want! However, occasionally creative similarities arise and that is something Hamish has to juggle.

-T.M

THE BEERS Peak Haze Hazy IPA: You've heard of peak oil, now peak haze has hit!

Created with a selection of NZ and US hops, Peak Haze is bursting with tropical fruit flavours, while wheat and oats give it the signature haze and soft mouthfeel. This beer is juicy as! 6.3% abv

3D IPA: Great colour and transparent clarity. A well balanced West Coast IPA matching American Hops with a NZ malt base. The beautifully nuanced balancing act lets the hop flavours sing.

Its subtlety belies the fact it is 6.6% abv. This was the first beer I tasted from Isthmus, and the one that well and truly won me over. BGNZ Bronze 2014.

Gone Troppo: Is kettle soured and fermented with Mango and Passion fruit pulp. It has loads of tropical fruit flavour and aroma, with a tart and refreshing finish. BGNZ Bronze 2018. 4.5% abv.

-T.M

WINTER BEERS In the dark days of winter, dark beers are the perfect companion. Served warmer than pale beers they’ll stave off the cold while you sip.

SAWMILL Chocolate Stout 5.5% A creamy milk stout brewed with oats for a velvety texture. Deliciously chocolaty but not too sweet, you could have this for dessert. To top it off, the cacao nibs are certified fair trade from Peru.

KERERU Wee Heavy Scotch Ale 6.9% Super malty with very low bitterness and a slight sweetness. Rich and bready, this is perfect with a wintery roast dinner.

HALLERTAU Deception #4 Schwarzbier 5.1% Lighter in body and alcohol, but certainly not flavour thanks to the dehusked malt. Refreshing

yet dark and slightly sweet, this is packed with smoky umami flavours.

KERERU Blueberry Stout 6.9% MCLEOD’S Billycan Milk Stout 5.2% Named in honour of the billycans of milk that used to be delivered to your doorstep, this milk stout has some obvious lactose notes. The addition of vanilla and cacao nibs adds subtle complexity with some bitter hops and a toasty finish.

This is a special edition worth getting your hands on. NZ blueberries give a smooth, sweet richness and long finish, with subtle hops lending a mild bitterness to balance it out.

-K.O

GLOBAL BREWS A SNAPSHOT OF US HISTORY One can imagine that the advent of beer in the America’s was fueled by Queen Elizabeth’s ambition to broaden her domain to the New World of the America’s. Colonists would leap off their boats from months voyaging across the Atlantic bringing with them beer and the art of fermentation with them. It would be fair to assume that the early colonialists of today’s USA introduced brewing to the New World.

However the Native Americans had their own methods of fermentation, producing beer using Corn, Birch Sap and water. The first colonialists in the late 1500s adapted to these ingredients, brewing the first corn based ale in 1587. 50 years later the very first commercial brewery opens in the US and for this time Ales dominated production.

In more recent times the rise in microbreweries challenges the dominance of the big breweries.

The USA is now home to over 3000 microbreweries. These small operations cater to a diverse range of niche tastes, and broader palates.

Fast forward to 1848, and the surge of German emigrants introduced a fresh market, driven by different tastes, brewing techniques...and HOPS! During this time period, as the US population boomed by around 16 million over 40 years, and so too did the number of Breweries.

From this point on Civil wars, Taxes, or even the Prohibition era could stem the flow of beer and the growth of large scale commercial breweries.

So what makes the USA so deliciously interesting? Each step in its history has in one form or another driven and contributed to its beer producing history. Be it the ‘founding fathers’ old world beer-culture, the emigration of Germans, or the recent boom inspired by crafty beer-swilling aficionados. Either way, the USA has made a significant contribution to the broad tapestry of craft beer we have today.

-W.M

EVENTS AND TASTINGS

BLACK SANDS BREWING Join us for a tasting of the Black Sands craft beer range with head brewer Mark Jackman.

Mark will take us through the brewing process and answer any burning questions you may have. There will be snacks, sliders, beer and banter so book now!

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WHEN: Wednesday 28 August WHERE: Glengarry Grey Lynn, 23 Williamson Ave Grey Lynn TIME: 7:00pm

EPIC BREWING | GREY LYNN INSTORE TASTING Epic Brewing Company are lovers of the aromatic hop flower, creating a wonderful range of floral and citrus-tasting award-winning beers.

Brewed in Auckland by Founder, Director and International Beer Judge Luke Nicholas, Epic is widely known for its powerful list of IPAs, including the sought-after Hop Zombie and the multiple award-winning Armageddon IPA. Everyone that lives in New Zealand, or has travelled here for a holiday, has had to make an Epic Journey. Whether it be by canoe or commercial airliner they travelled a great distance to the end of the world to be in this beautiful country of New Zealand.

Join us for an instore tasting of the Epic Brewing beer range between 4 and 6pm today!

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WHEN: Wednesday 28 August WHERE: Glengarry Grey Lynn, 23 Williamson Ave Grey Lynn TIME: 4:00pm

SAWMILL BREWING | JERVOIS ROAD INSTORE TASTING Loaded down with awards and medals (nine alone at the 2015 Brewers Guild of New Zealand Awards), this innovative lot were the first in New Zealand to put their crafty product into cans. Beer with roots, is how they put it.

Join us between 4 and 6pm today as Logan from Sawmill Brewing takes us through a tasting of the range. No need to book, just pop in!

WHEN: Friday 6 September WHERE: Glengarry Jervois Rd, 54 Jervois Rd Ponsonby TIME: 4:00pm

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FORK AND BREWER | GREY LYNN INSTORE TASTING Join us for an instore tasting of the Fork and Brewer beer range between 4 and 6pm today!

No need to book, just pop in.

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WHEN: Thursday 12 September WHERE: Glengarry Grey Lynn, 23 Williamson Ave Grey Lynn TIME: 4:00pm

NORTH END BREWING | GREY LYNN INSTORE TASTING North End is an independent microbrewery in Waikanae on the Kapiti Coast, of New Zealand, brewing international beer styles with a New Zealand twist. Join us for an instore tasting of the North End Brewing beer range between 4 and 6pm today! No need to book, just pop in.

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WHEN: Thursday 19 September

WHERE: Glengarry Grey Lynn, 23 Williamson Ave Grey Lynn TIME: 4:00pm

CLICK HERE TO SEE TASTINGS

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

Cheers,