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Gucs1 Bccns o× Tav

Coopers Vintage Ale 2009 (AdeIaide, AustraIia) ;°
Dilaying unaraeristic patience, we secretly sirreled-away a keg of the ever-arming Vintage
Ale from Coopers. A rare-enough sight on a New Zealand tap as is, ours has reaed s optimum
drinking age and is tasting sublime; large and complex, but decidedly mellow and unhurried, wh
lovely malt-driven fru flavours. ¡8omI s¡o
Epic ‘Armageddon’ (AuckIand, New ZeaIand) 6.66°
At s debut years ago here at the Malthouse, as part of our now-annual ‘West Coast IPA Challenge’,
Armageddon was truly a zymurcal big bang, wh notes of grapefru, passionfru and lyees
ased by a resinous, intense bter fini. More-intense beers have followed —fromEpic themselves
and many others — but this remains a firm favoure for many. ¡z¡mI s¡¡
Hallertau #2: ‘Statesman’ Pale Ale (Riverhead, New ZeaIand) ¡.¡°
Suably, ven the name, ‘Statesman’ is the most-relaxed of Hallertau’s array of hop-focussed beers.
It’s a well-balanced local take on the popular American Pale Ale style, wh a solid malt body providing
a stage upon whi fre and zesty, crussy hops strut their stuff. ¡z¡mI sç.¡
Hallertau ‘Minimus’ (Riverhead, New ZeaIand) ¡.8°
Midstrength craft beers are rare in New Zealand, but can every b as impressive as their heavier
relatives. ‘Minimus’ is a pale golden beer wh absurd levels of flavour for s moderate, sessionable
weight. The brewer himself describes as a “Breakfast Pale Ale”. It appropriately throws an aroma
reminiscent of their famous ‘Maximus’ and has a lu, clean, refreingly bter fini. ¡z¡mI sç.¡
ParrotDog ‘FlaxenFeather’ (WeIIington & Urenui, New ZeaIand) ¡.¡°
The third beer from the three Matts who comprise ParrotDog — released the day they announced
plans to build a brewery nearby, on Vivian Street — FlaxenFeather is a blonde ale brewed wh pale
Engli malt and assertive New Zealand hops that provide and enjoyably bter tail. ¡z¡mI sç.¡
Townshend ‘#9’ Stout (RosedaIe (near NeIson), New ZeaIand) ¡°
Named ( seems) for Pete Townend’s iconic erry-sunburst guar, Martin Townend’s session-
strength stout is suably styli and has the potential to be comparably classic. Armed wh truly
astoniing levels of flavour for s weight, ’s dry, roasty and eacular. ¡z¡mI sç.¡
Townshend ‘J.C.I.P.A.’ (RosedaIe, New ZeaIand) ¡.8°
‘J.C.’ is an Engli-style IPA crafted wh easy-going drinkabily in mind. Served through the beer
enne, has a pleasant summery nose and a thirst-ening bterness in s slightly-hazy light
malt body. A lot is going on in the glass, but takes s time and builds slowly, rather than arng
into the room, outing and kiing over furnure like an APA might. (HandpuIIed) ¡z¡mI sç.¡
Tuatara Kölsch (WeIIington, New ZeaIand) ¡.¡°
An unexpeed one-off release fromlocal favoures Tuatara, this bright golden beer is broadly in the
GermanKölsstyle and ss comfortably alongside their accessible, uncomplicated Helles as another
refreing, easy-going affer. And everyone likes umlauts, right? ¡z¡mI sç
HeIp is at hand
Never be shy to ask for help, suggestions, or for
a taster of something on tap before you commit
to a full glass. Our staff knowtheir stuff (we have
a suitably rigorous training regime…) and will do
their best to find you something to fit your mood.
The list will be kept as up-to-date as possible,
but our stock does change frequently. Watch the
blackboardfor the latest additions, or ask the staff
how to keep informed online.
Contents page
New & Featured Bottles 4
Bottled Lagers 6
— Ales 10
— Porters & Stouts 13
— Wheat Beers 17
— Belgian Ales 18
— Fruit Beer & Cider 20
Whisky & Cigars 23
Pizzas & Snacks 27
Wine 28
—[ 1 ]—
Rcstoc×1 Tav Bccns
Nothing’s utterly permanent, but the bulk of our tap beers are on a ‘residency’ of months or years.
All the more time to get to know them, have them become favourites and standbys and a comforting
foundation for the sometimes-dizzying procession of guests that come and go alongside.
Lagers
Tuatara Pilsner (WeIIington, New ZeaIand) ¡°
The flagbeer fromWellington’s most-local microbrewery, Tuatara Pilsner has a floral, grassy nose
followed by a smooth malty middle wh some late crus tingles. A long, dry finiwh hints of lime
makes this an effortlessly balanced and most drinkable drop. ¡z¡mI sç
Amstel Light (AuckIand, New ZeaIand) z.¡°
Made wh a unie filtration process that gradually removes alcohol molecules, Amstel’s lower-
strengthoffering is able to retainmore of the flavour of s full-strengthversionthanother light beers.
It’s a mu better compromise, and can make for an excellent and useful taical oice. ¡z¡mI s;
Epic Lager (AuckIand, New ZeaIand) ¡°
One of the many unintended effes of Epic’s gloriously-overblown imperial pilsner, ‘Larger’, was
to ki off something of a renaissance for this, s refreing and reliable ltle (but older) brother.
Generously hopped, decidedly unboring, but still easy-going and accessible. ¡z¡mI sç
Horäu Oktoberfestbier (Munich, Germany) 6.¡°
Brewed eecially for the biggest tents at the biggest beer festival (or anything festival) in the world,
Horäu’s Oktoberfest is rier, fuller-bodied and stronger than their classic and popular ‘Orinal’
lager. A ping error has blessed us wh plenty of kegs. ¡oomI s¡o
Monteith’s ‘Black’ (AuckIand, New ZeaIand) ¡.z°
This dark lager is e fully-flavoured and tasty wh ocolate, biscu, malt and coffee notes. In a
departure from the stereotype for bla beers, however, ’s not a heavy brew and is still e easy to
drink. Let warm up a b to release the full range of flavours. ¡z¡mI s8.¡
Monteith’s ‘Celtic’ (AuckIand, New ZeaIand) ¡.¡°
This beer is designed by the brewers at Monteh’s to taste like one of the ri red, malty Iri ales
so popular in the Emerald Isle. They have produced a smooth, creamy beer whi marries a smoky
ocolate body wh a firm hop fini. This delicate balance is the Celtic’s highlight. ¡z¡mI s8.¡
Monteith’s ‘Golden’ Lager (AuckIand, New ZeaIand) ¡°
Clear and golden wh a dense, whe head that leaves some laces. Lightly sweet aroma of malt and
brewing cereal. Medium body wh a refreingly clean fini. A classic Kiwi lager — just wh a b
more body. ¡z¡mI s8.¡
Monteith’s Pilsner (AuckIand, New ZeaIand) ¡°
The Pilsner is a golden beer wh a tou of fre malt fullness in the body and a gently bter hop
fini. This is a simple, balanced and unpretentious beer. ¡z¡mI s8.¡
Monteith’s ‘Original’ (AuckIand, New ZeaIand) ¡°
This beer is where the Monteh’s story all began. Surprisingly dark and pleasantly complex, this
well-balanced beer has a good malt body and a subtle hop bterness at the end. ¡z¡mI s8.¡
Tiger (AuckIand, New ZeaIand) ¡°
Now brewed locally under licence, Tiger was designed in s native Singapore to have a mild aroma,
clean fini, relatively high level of sweetness and just a trace of hop bterness. This profile makes
a affable lager in any environment. (Imported bottles are also available, see page 8.) ¡z¡mI sç
—[ 2 ]—
AIes
Tuatara APA: Aotearoa Pale Ale (WeIIington, New ZeaIand) ¡.8°
As the U.S. Hop Crisis put the seeze on the imported hops they’d been using, Tuatara reformulated
and re-acronym-ed their APAinto one that uses only locally-grownvarieties (namely Cascade, Nelson
Sauvin, Pacific Jade and the newly-released Wai). The result is at once familiar and unie — ri
and intense fru flavours, wh refreingly assertive bterness. ¡z¡mI sç
Tuatara Hefe (WeIIington, New ZeaIand) ¡°
Tuatara Hefe cancertainly ake upmany beer preconceptions —and, for that reason, makes a great
“Gateway Beer”. It’s a German-style cloudy wheat beer (“hefeweizen”) wh s flavours of banana,
juicyfru gum, vanilla and icy cloves. Very few beers are more refreing. ¡8omI s8.¡ / ¡oomI sç.¡
Tuatara IPA (WeIIington, New ZeaIand) ¡°
A classic example of the popular style of strong, hoppy beer that found favour (and s modern name)
when proved almost uniely capable of surviving the sea voyage to Bri colonists and soldiers
in India. Recent rece anges have added rier malt and more old-sool Engliarm, partially
due to fermentation wh the same yeast as Timothy Taylor’s legendary ‘Landlord’. ¡z¡mI sç
Tuatara Porter (WeIIington, New ZeaIand) ¡°
Almost bla, wh a light tan head, Tuatara’s porter has a ri, dark and peaty nose. The beer is
smooth —slightly creamy, even —wh laings of malt sweetness, ocolate and burnt Vogel’s toast
notes. Deliciously restoring in cooler weather. (HandpuIIed) ¡z¡mI sç
Coopers ‘Sparkling Ale’ (AdeIaide, AustraIia) ¡.8°
This beer was first made in the 1850s by Thomas Cooper. He made from an old family rece to
cure his wife’s illness. The Sparkling Ale is a cloudy golden beer wh a full nose of apples and bananas
and a robust body ased by a ening dry fini. ¡z¡mI sç
Emerson’s ‘Bookbinder’ (Dunedin, New ZeaIand) ¡.;°
“Booky” is a deep and flavoursome blend of four malts and two local hop varieties. Soft, sweet and full
inthe body, the judicious use of Saaz andFuggles hops helpcreate a gentle palate-cleansing bterness.
Almost certainly the best session ale made in New Zealand. ¡z¡mI sç / ¡68mI (ImperiaI Pint) s¡o.¡
Epic Pale Ale (AuckIand, New ZeaIand) ¡.¡°
Luke Niolas, the impihead brewer at Auland’s Epic Brewing Company, likes hops. No, he really
likes hops. He adms to using a ‘edload’ of hops inthis his flagbeer andsays while others might
consider that to be ‘insane’, he simply calls ‘flavour’. Ahugely tasty pale ale bursting wh frecrus
notes before a cleansing, resinous fini. ¡z¡mI sç
Erdinger Weissbier (Erding, Germany) ¡.¡°
The Privatbrauerei Erdinger Weißbräu Werner Bromba GmbH (usually simply called the Erdinger
brewery) has been making beer in the German town of Erding since 1886 and is possibly the largest
wheat beer producer in the world. Their signature weisier is a classic, slightly cloudy, German
wheat beer whi is fruy, rzy, slightly tart and utterly refreing. ¡oomI s8 / ¡oomI s¡¡
Three Boys IPA (Christchurch, New ZeaIand) ¡.z°
Dr. Ralph Bungard’s Christur brewery produces a solid range of unfiltered, unpasteurised beers
“just as nature intended them”. The sophisticated use of aly hops in the IPA produces a beer
whiis full-flavoured wh a tasty grapefru araer before a dry fini. A distinly NewZealand
in on Bri and American Pale Ales. ¡z¡mI sç.¡
Cider
Monteith’s ‘Crushed Apple Cider’ (NeIson, New ZeaIand) ¡°
An astoniingly popular produ that helped lead the cider arge in the local market, Monteh’s
offering is a pale brew that lies at the sweeter end of the flavour scale. Intensely thirst-ening
over ice. ¡z¡mI s8.¡
—[ 3 ]—
Fca1unco, Scancc a×o O×c-orr Bo11tcs
“Life moves pretty fast. If you don’t stop to look around once in a while, you could miss it.” —
Ferris Bueller’s famous words are particularly true of the wonderful world of craft beer, where one-off
brews and wildly fluctuating import schedules change the contents of our fridges with head-spinning
frequency. These pages will be updated more often than the bulk of the bottled beer list, to try to keep
up and to call attention to things you might otherwise overlook.
From the Antipodes
The British might refer to us as ‘antipodeans’, but the nature of a (nearly) spherical planet entitles
us to do the same. Massively influential on the local brewing scene, for obvious historical reasons,
modern British brewing is a terrific mix of the traditional and a willingness to break the mold and
try something fresh. Which is, after all, how new traditions get started.
BrewDog ‘Punk’ IPA (Fraserburgh, ScotIand) ¡.6°
An old favoure of ours, and the beer that put BrewDog on the map. Combining elements of Bri
and American pale ale styles (and brewed wh Nelson hops, among others), opens wh delicious
fru flavours and then sneaks in wh a sly bter suerpun. ¡¡omI sç.¡
Fuller’s ‘Past Masters: XX’ (EngIand) ;.¡°
Celebrating their herage, Fullers have enlisted beer historians to help wh a ‘Past Masters’ series.
This first release, brewed from an 1891 rece, is a bottle-condioned dark ale wh considerable
weight and riness — ‘XX’ was once a common designation for stronger beers. ¡oomI s¡¡
Harviestoun ‘Schiehallion’ (HiIIfoots ViIIage, ScotIand) ¡.8°
Straight up-and-down pale lagers are relatively rare in craft brewing, but a good one can be genuinely
fantastic. This one is a darling of Bribeer geeks, and reputedly the favoure of beer wrer Melissa
Cole. Plenty of fre, crussy hops and a thirst-murdering fini. ¡oomI s¡z.¡
Meantime India Pale Ale (London, EngIand) ;.¡°
Brewed as authentically as possible — to the strength and wh the hopping rates of the beers that
first came to be known as IPAs at all — Meantime’s legendary India Pale Ale is a window into the
history of a truly great and enduringly influential beer style. ;¡omI sz8
Meantime London Porter (London, EngIand) 6.¡°
Continuing in their self-appointed role as ‘Custodians of History’, Meantime’s brewers and boffins
toiled for years to recreate as 1750s London porter as truly as possible. Bottle condioned, and wh
gorgeous ruby highlights in the glass, ’s well worth experiencing wh friends. ;¡omI sz8
Skinner’s ‘Betty Stogs’ (Truro, EngIand) ¡°
Crowned 2008’s Champion Best Bter at CAMRA’s legendary Great Bri Beer Festival — no easy
ta at all — this is a copper-coloured ale brewed for session-drinking and balance. True to the
milant-Corni-ness of Skinner’s, takes s name from a bleak local folktale. ¡oomI s¡z.¡
Skinner’s ‘Cornish Blonde’ (Truro, EngIand) ¡°
A relatively-rare Bri wheat beer, Corni Blonde is made to be clean, easy, and accessible wh a
decent dose of U.S. hops to ve the tail end a lift. Rather randomly, sales of the beer also raise money
for an organisation called ‘Surfers Against Sewage’, in case you were feeling arable. ¡oomI s¡z.¡
Skinner’s ‘Cornish Knocker’ (Truro, EngIand) ¡.¡°
Emblazoned wh eher the high point or the low point of Skinner’s notorious labels, depending on
your fondness for su things, Corni Knoer was one of the game-anng Bri golden ales
whiwere the ‘Real Ale’ communy’s way of fighting baagainsta flood of Continental pale lagers.
Refreing, wh an easy, floral and fruy hoppiness. ¡oomI s¡z.¡
—[ 4 ]—
A Whiff of Smoke
Smoked beers are having something of a renaissance in craft brewing — and industry where every-
thing old is periodically new again. Invercargill’s masterful Smokin’ Bishop probably helped set the
scene — which recently culminated with Yeastie Boys’ truly mind-altering ‘Rex Attitude’. Here are a
few currently in our fridges:
s page
8 Wired ‘The Big Smoke’ 13 13
BrewDog ‘Paradox: IsIe of Arran’ 20 13
Renaissance ‘Stonecutter’ 14 15
Yeastie Boys ‘Rex Attitude’ 11 21
Invercargill ‘Men’n Skurrts’ (InvercargiII, New ZeaIand) ;°
One of those near-miraculous happy accidents that occur in the craft brewing world, ‘Men’n Skurrts’
is basically what happened when a ri strong ale was brewed on Invercarll’s gear after had just
made Yeastie Boys ‘Rex Attude’. Landing fortuously close to Scot Ale terrory, the result has a
tantalising baground hum of peat smoke over a warming, rewarding body. ¡¡omI s¡o
Yeastie Boys R e x ’ Rex’ (InvercargiII, New ZeaIand) ¡o°
‘Rex Attude’ essentially won the Morton Coutts Trophy for Innovation for the Yeastie Boys at last
year’s Brewers Guild Awards. To celebrate, the boys knoed up a not (or three) to 10%, loading
in even more phenolic peaty goodness — but also building a sweeter, fruier base. It’s eerily more
balanced, maybe even more ‘drinkable’, and has converted a few Rexophobes already. ¡¡omI s¡¡.¡
An Epic DeIivery
Luke Nicholas and his Epic Brewing Company have been at the forefront of many developments in
the local craft beer scene — inter- and intra-national collaborations, barrel-ageing, and imperial /
extremified recipes. We recently took delivery of two pallet-loads of Epic beers, bolstering our stocks
of old favourites and adding a few new faces:
s page
Epic ‘Armageddon’ 15 12
Epic BarreI-aged IPA 16.5 12
Epic Lager 8.5 6
Epic / Thornbridge Stout zo¡o 16 16
Epic / Thornbridge BarreI-aged Stout zo¡o 16 16
Epic ‘Epicurean: Coffee & Fig’ (AuckIand, New ZeaIand) 8°
The firstof what promises to be anindulgent series of one-offbeers, this is a big imperial stout brewed
wh oatmeal and barbee-caramelised figs whi is then aged on coffee beans (from Wellington’s
own Caffe L’affare) and toasted coconut. Elaborate, sumptuous, and perfe for aring. ;¡omI s¡¡
Epic / Flying Nun ‘30 Year Ale’ (AuckIand, New ZeaIand) ¡.¡°
Last November was ‘Nunvember’, in honour of the 30th birthday of legendary Dunedin record label
Flying Nun. Epic were commissioned to brewa beer in celebration, for general consumption and for
the myriad events that market the occasion. It’s an intensely fruy but still very approaable pale
ale wh an upbeat crus aroma. Great for existing fans and for introducing to new ones. ¡oomI s¡¡
Epic ‘LARGER’ (AuckIand, New ZeaIand) 8.¡°
An ‘imperial pilsner’ wh a name so brilliantly punny that wrong-footed the venerable Dominion
Post (who ridiculed another bar for their “elling mistake”), ‘Larger’ is a suably-souped-up in on
their usual lager. Brewed as a summery Southern Hemihere holiday season celebration beer, ’s
lu and worryingly drinkable. ¡oomI s¡6.¡
—[ 5 ]—
I× 1nc Fntoccs
The six tall fridges behind the bar give us plenty of room for bottled beer; there’s typically well over a
hundred varieties in there. The temperature of the fridges varies fromaround 2° to about 10° Celsius,
allowing us to serve different styles suitably — very broadly, heartier ales should be tasted warmer
than crisp lagers, almost analogous to the red wine / white wine difference.
A general rule is that any beer worth drinking at all is worth drinking from a glass. The sights and
aromas of a good beer can greatly add to the enjoyment that comes from taste alone, and we have
glassware to fit all sizes andstyles. Anddon’t worry about those scores of bottles; they’re all recycled—
which explains (most of ) the occasional crashing sounds from behind the bar.
Lagers
Alager is any beer made by bottomfermentation where the yeast largely works near the bottomof the
brewing vessel. Lagers are fermented at cooler temperatures than ales, for a longer period of time and
using a distinct variety of yeast — all of which results in a ‘cleaner’ fermentation with fewer flavour
by-products and thereby a crisper, simpler tasting beer. Golden lager dominates the modern market,
but they can be any colour — and lagers in general are actually a relatively recent phenomenon in
the long history of brewing.
For arguably ‘craftier’ but still refreshment-focussed beers, see also our collection of GoIden AIes
(page 11) — a style often (half-)jokingly dubbed “Thinking Man’s Lager”.
Amstel Light (AuckIand, New ZeaIand) z.¡°
Made wh a unie filtration process that gradually removes alcohol molecules, Amstel’s lower-
strength offering is able to retain more of the flavour of s full-strength version than other light
beers. It’s therefore a mu better compromise, and can make for an excellent and useful taical
oice. ¡¡omI s;.¡
Beck’s (Germany / AustraIia / AuckIand, New ZeaIand) ¡.8° / ¡°
This popular golden beer has a fre, green bouet, a sweet middle and a dry, clean fini. Be’s
also has a slight tou of fruiness whi sets apart from other German beers of a similar style
whitend to stay more dry. It’s nowalso brewed more locally — our source varies wh the vagaries
of global ping. ¡¡omI s8.¡
Bitburger ‘Drive’ (Germany) o.o°
Alcohol-free beers are the ultimate in “light” options. This one is brewed at full strength, and then
has the alcohol removed, leaving only statistically-insignificant numbers of molecules, if any at all —
but a surprising level of malt flavour is retained. ¡¡omI s;.¡
D.B. ‘Export 33’ (AuckIand, New ZeaIand) ¡°
Export 33 takes s name from s claim to be brewed 33% longer than other beers, aiming to reduce
the amount of sugar and other carbohydrates in the final produ. This beer has a slightly grassy nose,
soft middle and a tou of late criness. ¡¡omI s8
D.B. ‘Export Dry’ (AuckIand, New ZeaIand) ¡°
Alargely over-looked brand whilas the big budget promotional campaigns of s D.B. stablemates
Export 33 and Export Gold, Export Dry is aually a surprisingly good ltle lager. It pours a clear
gold in the glass, has a soft but firm grassy, herbal nose followed by a rounded sweet body. Longer
maturation helps create a cri fini. This beer is under-rated. ¡¡omI s8
Epic Lager (AuckIand, New ZeaIand) ¡°
One of the many unintended effes of Epic’s gloriously-overblown imperial pilsner, ‘Larger’, was
to ki off something of a renaissance for this, s refreing and reliable ltle (but older) brother.
Generously hopped, decidedly unboring, but still easy-going and accessible. ¡¡omI s8.¡
—[ 6 ]—
Heineken (AuckIand, New ZeaIand) ¡°
Brewed under license here in New Zealand (by D.B.) for some time now, Heineken is one of the
World’s ant beer brands. Its dominating presence in the Engli-eaking world was cemented
early, whencomprised the firstlegal ment of beer to arrive inthe U.S. after Prohibionended —
just three days after, in fa. ¡¡omI s8.¡
Invercargill ‘B.man’ (InvercargiII, New ZeaIand) ¡.z°
This beer was created to mat the Indian cuisine at Biman’s curry house in Invercarll. Biman
(whi means ‘strong hearted’ in Benglai; they apparently anged the typography / elling on the
label to “clarify pronunciation” — i.e., avoid certain lame jokes) bursts wh tropical fru flavours
(lime, passionfru and mango) before settling into a refreing dry fini. Truly a unie affer
from the Deep South. ¡¡omI sç
Kronenbourg ‘1664’ (Sydney, AustraIia) ¡°
‘1664’ is the most popular lager brand in France and named for the year the brewery was founded —
although ’s only been known as “Kronenbourg” since the Second World War and was the “Hatt
Brewery” until 1922. Now brewed in a few locations around the world, ‘1664’ uses the distinly-
Fren Strisselalt hop and is a well-rounded, refreing beer. ¡¡omI sç
Moa ‘Methode’ (BIenheim, New ZeaIand) ¡.¡°
This ‘very rare beer’ was created by Jo Scott, son of winemaker Alan Scott. A lot has anged for
the company since s founding, but the winemaking herage of this beer has been retained. It’s a
rather unie lager, finely bubbled wh a floral, zesty and icy nose. Sweet fruy flavours of honey
and orange are integrated well, and large bottles —ideal for toasting a ecial occasion —are usually
available. ¡;¡mI s¡¡ / ;¡omI sz¡ / ¡.¡I (Magnum) s¡;
Monteith’s ‘Radler’™ (AuckIand, New ZeaIand) ¡°
Inired by a classic Germanstyle of beer designed for thirsty cyclists (“radler” simply means “cyclist”),
this beer is made wh lemon and lime whiproduces a refreing lager wh a crus twist. Because
of s la of bterness, Radler™ is very popular wh non-tradional beer drinkers. ¡¡omI s8
Mussel Inn ‘Golden Goose’ Lager (Onekaka & InvercargiII, New ZeaIand) ¡°
Golden Bay’s legendary Mussel Inn has been in the Good Beer & Good Times business since long
before was faionable. This, their main lager, is well-made, uncomplicated and very refreing.
Excellent as a ‘Gateway Beer’ for the uniniated, or a restorative for those already in the know. The
favoure easy pale lager of New Zealand’s craft beer geeks, by a handy marn. ¡z¡mI sç
Peroni ‘Nastro Azzuro’ (Sydney, AustraIia) ¡.¡°
Though Italy is not renowned for beer, increasing numbers of young Italians are esewing wine
in favour of beer. Peroni is one of the best selling brands in Italy and is now brewed around the
World. Nastro Azzuro (whimeans “Blue Ribbon”) has a pleasant nose wh hints of grass clpings,
a smooth, light body and a cri fini. An honest, ening, continental-style lager. ¡¡omI sç
Pure Blonde (MeIbourne, AustraIia) ¡.6°
The influence of this popular Australian lower-carb offering is su that “blonde” has simply come
to refer, there, to beers crafted for just that dietary reirement — complicating the international
beer-style lexicon somewhat, since “blonde” means ‘wheat beer’ to Americans and ‘strong golden ale’
to Belans and other Europeans. Pure Blond is very light, clean and smooth. ¡¡omI s8
Sapporo ‘Premium’ (AdeIaide, AustraIia) ¡°
One of Japan’s mega-breweries — wh produion as far afield as Canada, and these bottles rather-
surprisingly coming via our friends at the Cooper’s Brewery in South Australia — Sapporo’s flag
brew is a typically refreing and easy going pale lager. These are workhorse beers that might not do
anything particularly earth-attering, but whi excel at ening a thirst. ¡¡¡mI sç
Steinlager ‘Classic’ (AuckIand, New ZeaIand) ¡°
Still New Zealand’s most famous beer on the international stage, Steinlager was first brewed in 1957
as ‘Steineer’ but the name had to be anged in 1962 to avoid potential confusion wh Heineken.
This dry lager has a grassy nose wha distinive dry astringent finifromthe generous use of Green
Bullet hops. ¡¡omI s8
—[ 7 ]—
Steinlager ‘Pure’ (AuckIand, New ZeaIand) ¡°
A 21
st
Century retooling of an iconic Kiwi brand, Steinlager ‘Pure’ is made wh all-natural, all-local
ingredients. Smoother and softer than s classic ‘Green’ brother, ‘Pure’ is a soft, dry lager whi has
ily carved out s own nie. ¡¡omI s8.¡
Sol (Mexico) ¡.¡°
A major competor to the more-famous Corona, Sol ares the optional garniof a wedge of crus
in the ne, though the orins of that are hotly diuted (ranng froma bartender’s wager to a ma
for faults or a deterrent for flies). Whatever s source, ’s not done at home in Mexico (outside of
bars paed wh Americans). There, if you’re modifying your Sol, you make a Mielada by mixing
wh tomato juice, fre lime and hot sauce and drinking from a salt-rimmed glass. ¡¡omI s8.¡
Tiger (Singapore) ¡°
Tiger is a massively popular lager, designed to have a mild aroma, clean fini, relatively high level of
sweetness and a justtrace of hop bterness. This profile makes a affable beer inany environment.
(Also available on tap, produced locally under licence — see page 2) ¡¡omI s8.¡
Tuatara Helles (WeIIington, New ZeaIand) ¡°
The second lager from Tuatara is Helles, brewed according to a tradional German style famed for
s drinkabily and balance. Light gold in colour, Helles has a tou of noble hop aroma while in the
glass there is a decent burst of early malt sweetness balanced by a late, cri fini. ¡¡omI s8
— PiIsners
Strictly speaking, a Pilsner (sometimes “Pilsener”, or simply “Pils”) should be an all-malt brew with
a pronounced, flowery hop aroma and dryness. Classically, it would use Czech Saaz hops. The first
and some would argue greatest pilsner is Pilsner Urquell. The term is now widely used and misused
(often standing-in for “premiumlager”). Pilsners made with NewZealand hops tend to be juicer and
fruitier than European examples because of the differing characteristics of local varieties.
See also on tap: Tuatara PiIsner (page 2).
Bitburger Pils (Germany) ¡.8°
Deservedly one of the best selling pilsners in Germany, Bburger Pils has a dry, hoppy nose, a firm
middle and lingering bterness. Mu of s aly comes from the uncommonly long maturation
period: a whole three years — some mainstream lagers don’t even get three days. ¡¡omI sç
Croucher Pilsner (Rotorua & AuckIand, New ZeaIand) ¡°
A local take on the Bohemian pilsner, this beer uses New Zealand Motueka and Riwaka hops for a
New World twist on a classic style. A small portion of wheat malt is used to help develop a generous
head above a cri, clean and refreing lager. “Particularly luscious,” the label rightly says. ¡oomI sç
Emerson’s Pilsner (Dunedin, New ZeaIand) ¡.ç°
Setting the standard for New World pilsners, this is a deliciously impressive beer whi has inired
several other local brews. It pours a arkling gold and throws a healthy crus nose. In the glass,
owcases a robust body bursting wh lu fru (including orange and sometimes passionfru)
before a long dry fini wh whe-wine criness. ¡oomI s¡z.¡
Invercargill ‘Wasp’ (InvercargiII, New ZeaIand) ¡.z°
This small craft brewery in Invercarll supplied the beer for the world premiere of the “World’s
Fastest Indian”. The beer apparently disappeared rather ily too. Once a kristal weizen (filtered
German wheat beer) then a golden ale, Wa has now been re-(re)-invented as a honey pilsner. It is a
cri, refreing lager wh a hint of honey adding sweetness and ice to the body. ¡¡omI sç
Little Creatures Pilsner (FremantIe, AustraIia) ¡.6°
Their only regularly-produced lager, Ltle Creatures’ pilsner uses a unie mix of the old and the
new, combining tradional Cze Saaz hops wh NZ Pacifica and Tasmanian Hallertau. The result
is an uncomplicated, relaxing and restoring beer, ped at relatively-sessionable strength. ¡¡omI sç
—[ 8 ]—
Pilsner Urquell (Czech RepubIic) ¡.¡°
The first pilsner from Pilsen, the town where all started. It’s no exaggeration to this beer anged
the World when ki-started the dominance of golden lager whi continues to this day. Urell
(pronounced “urk-well” and e-rightly meaning “from the source”) remains a yardsti by whi
other pilsners and lagers are measured — and many are found wanting. It recently celebrated s
169th birthday, and remains in fine form. We ould all be so luy. ¡¡omI sç
Three Boys Pils (Christchurch, New ZeaIand) ¡.¡°
If you have ever wondered what a perfely balanced lager tastes like, try this true Czestyle pilsner
made whout any crazy ingredients. It’s just a complex blend of local malt and four varieties of hops
to produce a simply great beer. ¡oomI s¡¡
— Amber & Vienna Lagers
While comparatively rare in modern brewing, this beer style originally evolved in Vienna, Austria and
was hugely popular. The beers are amber-red (or only medium-dark) with sweet caramel notes from
the use of speciality malts.
Founder’s ‘Redhead’ (NeIson, New ZeaIand) ¡.z°
Anuncommonamber lager wha firm, fruy taste followed by a zingy hop fini. All of the Founder’s
beers are organic and suable for vegans plus the brewery takes ecial care in minimising s impa
on the environment. ¡oomI s¡z
Monteith’s ‘Celtic’ (AuckIand, New ZeaIand) ¡.¡°
This beer is designed by the brewers at Monteh’s to taste like one of the ri red, malty Iri ales
so popular in the Emerald Isle. They have produced a smooth, creamy beer whi marries a smoky
ocolate body wh a firm hop fini. This delicate balance is the Celtic’s highlight. ¡¡omI s8
— BIack Lagers
Many people mistakenly think that all dark beers must be ale styles such as porters and stouts (see
page 13). This is simply not true; there are golden ales (page 11) and there are dark lagers. It is the
colour of the malt used which determines the colour of the beer. Dark lagers are bottom-fermented
beers, brewed colder and longer than ales, which use roasted and even burnt malt. They tend to be
lighter in mouthfeel than ales but still with a depth of colour and taste.
Founder’s ‘Long Black’ (NeIson, New ZeaIand) ¡.z°
The nose onthis swarzbier (dark lager) is a eacular smorgaordof malt, nuts, ocolate, coffee,
honey and maple syrup. In the glass you will find toues of coffee, smoke and ocolate. ¡oomI s¡z
Horäu ‘Munchen’ Dunkel (Munich, Germany) ¡.¡°
Although massive by NewZealand standards, Horäu is aually the smallestof the ‘big six’ Muni
breweries who provide beer for Oktoberfest. Their dunkel is a dark red-brown beer wh a robust
malt and caramel nose, well-rounded body and a firm bterness at the end. ¡¡omI sç.¡
Moa ‘Noir’ (BIenheim, New ZeaIand) ¡.¡°
Moa Noir is the dark bird of the family. Its dark toffee pallor makes the whizzing bubbles harder to
see but you can still feel them on your tongue. The Moa Noir abounds wh roast coffee, ocolate,
cocoa, honey and toffee notes before a bter ocolate end. ¡;¡mI s¡¡ / ;¡omI sz¡
Monteith’s ‘Black’ (AuckIand, New ZeaIand) ¡.z°
This dark lager is e fully-flavoured and tasty wh ocolate, biscu, malt and coffee notes. In a
departure from the stereotype for bla beers, however, ’s not a heavy brew and is still e easy to
drink. Let warm up a b to release the full range of flavours. ¡¡omI s8
—[ 9 ]—
AIes
Ales are brewed with a top-fermenting yeast at warmer temperatures than lagers. In the years before
refrigeration, all beers were ales. The yeasts used to brewale tend to impart a distinctive fruitiness to
the final product. Ales can vary considerably in colour, taste and strength — a myriad of styles exist,
so this first collectionis a relatively-disparate grouping of those that don’t fit (or don’t fit comfortably,
at least) under any of the later sub-sections.
See also on tap: Emerson’s ‘Bookbinder’ (page 3).
Boddingtons ‘Pub Ale’ (EngIand & WaIes) ¡.;°
This beer simply does not travel any further than here. The Boddingtons webse singles out New
Zealand as officially the most distant place from the brewery that this Engli bter travels in s big
colourful cans. Boddingtons pours golden wh the signature thi, fluffy head. It is lightly hopped
on the nose and s subdued caramel flavour profile aims for drinkabily. ¡¡omI (Widgeted can) s¡o
Coopers ‘Original Pale Ale’ (AdeIaide, AustraIia) ¡.¡°
Dee the urbanlegend, the natural yeastleft inthe range of Coopers beers does not containenough
vamins to prevent hangovers. However, this fantastic pale ale pas only a moderate alcohol pun
but is bursting wh flavour. It combines notes of orange, apple, vanilla and hop bterness to produce
a thoroughly ening ale. ¡;¡mI s8.¡ / ;¡omI s¡6
Founder’s ‘Generation Ale’ (NeIson, New ZeaIand) ¡.z°
This nut-brown beer is the favoure of fifth-generation Nelson brewer, John Duncan. Eecially
considering s easy-going strength, ’s a wonderfully ewy, roasted toasted brew wh a hint of
fru and ocolate. Complex and interesting — just like our bar staff. ¡oomI s¡z
Fuller’s ‘1845’ (London, EngIand) 6.¡°
First brewed in 1995 to celebrate their 150
th
anniversary, 1845 is a bottle-condioned strong Engli
ale. The aroma is reminiscent of the best sort of fru cake while the beer is a beguiling mix of ice,
marmalade and nutmeg topped off by a dry, fruy fini. A distinively Engli ale whi has won
numerous accolades and fans. ¡oomI s¡¡
Fuller’s E.S.B. (London, EngIand) ¡.ç°
Fuller’s Extra Special Bter is a robust beer wh a deft balance of ri malts against a healthy mix of
classic Engli hop varieties. Its slightly nutty aroma is followed by an authorative body enlivened
by marmaladey fru and ice toues. Dangerously drinkable wh s soft bter fini. ¡oomI s¡¡
Fuller’s ‘London Pride’ (London, EngIand) ¡.;°
A classic example of an Engli session beer, London Pride combines a hoppy nose, a sweet, oaky
body and a rounded finito produce a beer whiis undeniably morei. The bestselling premium
ale in the hugely competive Bri market. ¡¡omI sç
Kilkenny (DubIin, IreIand) ¡.¡°
In contrast to the p bla bterness of s sibling Guinness (page 14), Kilkenny is a creamy red ale
wh a more mellowapproa. It does are Guinness’ thihead but has a soft sweet aroma and this
fine beer is malt dominated wh a just a late ki of hops near the end. ¡¡omI (Widgeted can) s¡o
Little Creatures ‘Rogers’ (FremantIe, AustraIia) ¡.8°
A ruby-red session ale, Rogers —whiwas named after more than one Roger, hence the otherwise-
mysterious la of an apostrophe — is a kind of Australian cousin to New Zealand’s mu-loved
Bookbinder (page 3). Silky smooth, wh nutty-caramel malt and light fruy hops. ¡¡omI sç
Marston’s ‘Pedigree’ (Burton-on-Trent, EngIand) ¡°
Brewed in a tradional ‘Burton Union’ — whi is a system of oak cas ped together — ‘Pedigree’
is a gloriously old-sool Engli ale, full of the mineral notes that once distinguied the country’s
most-acclaimed ales. Sedate but extremely rewarding, s layers of araer introduce themselves in
a civilised progression, rather than impolely elbowing ea other out of the way. ¡oomI s¡z
—[ 10 ]—
Mike’s Organic Ale (Taranaki, New ZeaIand) ¡°
Fromone of the smallestcommercial breweries inNewZealand, Mike’s Organic Ale is the 21
st
century
incarnation of the iconic Mike’s Mild. Pouring an appetising dark brown, this nutty mild ale has
toues of coffee, ocolate and raisin before a cleansing dry fini. ¡¡omI sç
Moa ‘Five Hop Winter Ale’ (BIenheim, New ZeaIand) 6.z°
This was the first ale produced by the Moa Brewery and truly is an innovative in on the winter
ale genre. Describing self as a ‘NewWorld Extra Special Bter’, this balanced beer owcases toffee,
caramel and orange notes baed by a firm body. This is a serious beer. ¡;¡mI s¡¡
Renaissance ‘Perfection’ Pale Ale (BIenheim, New ZeaIand) ¡°
One of the founding beers from this decorated Blenheim craft brewery, Perfeion has a full body,
strong flavours and is baed up by plenty of hops. The nose is puny and slightly icy, while the
beer self is creamy wh notes of biscu and toffee. ¡oomI s¡¡
Scott’s Gluten Free Pale Ale (AuckIand, New ZeaIand) ¡.¡°
This new West Auland brewery ecialises in making gluten-free beers (brewing New Zealand’s
first) and in 2009 won the prestious Morton Coutts award for brewing innovation. Founder Phill
Scott is gluten-intolerant but was determined to continue to enjoy beers even if meant brewing
them himself. Their Pale balances honey sweetness, tart crus and gentle bterness. ¡¡omI sç.¡
Tetley’s (Leeds, EngIand) ¡.6°
From the historic brewery in Leeds, Tetley’s is an amber bter whi always pours wh a distinive
foamy head designed to last all the way down the glass. The famous widget (see page 14) provides
the gas to create this trademark pour. Tetley’s beer self has some mild toasty maltiness and roast
caramel in the middle while the fini is moderately bter. ¡¡omI (Widgeted can) s¡o
Timothy Taylor ‘Landlord’ (Somewhere, EngIand) ¡.¡°
From the moors of West Yorkire, Landlord is a hazy orange ale wh a solid nose of earthy, floral
and fruy Englihops. The body is full, dee the beer’s sessionable weight, and almostbisculike
wh plenty of toffee and caramel flavours, cleaned out by a arp, bter end. ¡oomI s¡z.¡
Yeastie Boys ‘Hud-a-wa” Strong Ale (InvercargiII, New ZeaIand) 6.8°
Named in honour of a Yeastie Boy ancestor who earned his niname after he personally ored
up a collapsing mine wall to ve his workmates time to escape, Hud-a-wa’ — pronounced, says our
mostly-Scottiboss, as Hud-a-war, not Hud-a-wah —is appropriately big and araerful. Ahearty
malt-biscuy base brings plenty of rounded fru flavours, piled high wh zingy hops. ¡¡omI s¡¡
— GoIden AIes
While there have long been golden ales (in the adjective-noun sense, and particularly in Belgium),
GoldenAle (inthe capital letters sense) is a relatively recent phenomenonarising fromBritish brewers’
efforts to compete with the flood of Continental lager they first found themselves facing a fewdecades
ago. Often (half-)jokingly dubbed ‘Thinking Man’s Lager’, they fill that ‘refreshment first’ niche but
are capable of deeper, rounder flavours.
Coopers Sparkling Ale (AdeIaide, South AustraIia) ¡.8°
This beer was first made in the 1850s by Thomas Cooper, massively pre-dating more modern beers
that took over a century to return to this sort of style. His Sparkling Ale, apparently derived from
an old family rece intended to cure illness, is a cloudy golden beer wh a full nose of apples and
bananas and a robust body ased by a ening dry fini. ¡;¡mI s8.¡ / ;¡omI s¡6
Little Creatures ‘Bright Ale’ (FremantIe, Western AustraIia) ¡.¡°
Altle brother to their famous Pale Ale, this beer is a well-namedindeed; ’s botha gorgeous inng
gold in the glass, and s also “bright”, in the brewer’s sense — filtered, unlike s slightly-sedimented
pale ale sibling. It’s easy-going, sessionable, and gently delicious — genius indeed. ¡¡omI sç
—[ 11 ]—
Three Boys Golden Ale (Christchurch, New ZeaIand) ¡.¡°
An annual release from the rather h Dr. Ralph Bungard at Three Boys, this Golden Ale is simply
outstanding. Brewed in the modern style of an aromatic, golden, ening ale, bursts wh zesty
fru notes before a cleansing fini. It is a “single malt” brew, and extras surprising amounts of
flavour from a simple bill of ingredients. Put simply, summer in a glass. ¡oomI s¡¡
— India PaIe AIes
This beer style, often abbreviated to IPA, wasn’t — contrary to the usual story — actually ‘developed’
to help beers withstand the long hot sea journey to India in the days of the British Empire. The truth
is closer to evolution than it is to design; English brewers exported whatever they could, but it was
the relatively-new strong hoppy ales that fared best and thereby gained their name. Depending on
the hop varieties used and their intensity, the line between IPA and APA is often (enjoyably) blurred.
See also on tap: Tuatara IPA (page 3) and Three Boys IPA (page 3). And for a change of pace, see
Yeastie Boys ‘Pot KettIe BIack’ (page 14), a style-bending and trend-setting “Black IPA”.
8 Wired ‘HopWired’ IPA (BIenheim & AuckIand, New ZeaIand) ;.¡°
Though not their first release, this was the beer that propelled 8 Wired to local fame. Inired by
insanely-flavourful U.S. pale ales, Hopwired is a celebration of what NewZealand hops can do, made
wh only locally-developed varieties su as Nelson Sauvin, Motueka and Pacific Jade. It boasts a
deliciously multi-faceted fru-salad aroma and an impressively full, fre taste. ¡oomI s¡¡
8 Wired ‘Tall Poppy’ (BIenheim, New ZeaIand) ;°
An “India Red Ale” that gets s darker hue fromthe increased levels of caramelly malt in the mix, Tall
Poppy is huge but deftly balanced. Verable boatloads of American hop strains provide an intense
colleion of fru flavours whi are framed and supported perfely by a solid and complex malt
body. ¡oomI s¡¡
Emerson’s ‘1812’ (Dunedin, New ZeaIand) ¡°
This was the first New Zealand craft beer to oot to international prominence when was named
as one of the world’s top 500 beers. The full, rounded, juicy malt body has orange, caramel and nut
flavours. The 1812 has a strong fini and is overall a marvellous beverage. ¡oomI s¡z.¡
Epic ‘Armageddon’ (AuckIand, New ZeaIand) 6.66°
At s debut years ago here at the Malthouse, as part of our now-annual ‘West Coast IPA Challenge’,
Armageddon was truly a zymurcal¹ big bang, wh notes of grapefru, passionfru and lyees
ased by a resinous, intense bter fini. More-intense beers have followed —fromEpic themselves
and many others — but this remains a firm favoure for many. ¡oomI s¡¡
Epic Barrel Aged IPA (AuckIand, New ZeaIand) ;.z¡°
Epic’s Luke Niolas has been at the leading edge of a good number developments and trends in the
local scene, andthe barrel-ageing of beer is a great example. Time inoakbarrels mellows Armageddon
a ltle, easing the hops’ more aggressive notes, and letting their fruiness really ine. ¡oomI s¡6.¡
Moa Pale Ale (BIenheim, New ZeaIand) ¡.¡°
A hybrid that draws eally from both the old and new sools, Moa’s pale ale is bottle condioned
and generously dosed wh Cascade and New Zealand’s own Nelson Sauvin hops. It’s been brought
down to earth from the 7.2% monster was at laun, but the fullness and length of fini have
definely been retained. ¡¡¡mI s¡z
Sierra Nevada ‘Torpedo’ IPA (Chico, CaIifornia, U.S.A.) ;.z°
The name of this beer was inired by an innovative device called the ‘hop torpedo’, developed at the
Sierra Nevada brewery to improve the intensy of dry hopping. Whole cones of Magnum, Crystal and
Cra hops help create an intense, wholly hoptastic beer. Pouring a reddi-gold, Torpedo owcases
pine, crus, grapefru and herbal notes. ¡¡¡mI s¡¡
¹ zymurgy (zī’mûr’jē) n the branch of chemistry that deals with fermentation processes, as in brewing.
—[ 12 ]—
— American PaIe AIes
American beers are often maligned, on the grounds that 80% of them are awful. Which is unfair
because, for starters, it’s true of the beer from everywhere. American craft brewers are probably the
most innovative and creative in the world, to be credited with reviving a number of historic styles —
and pioneering a few new ones. ‘American Pale Ale’ is based around high to insane levels of hopping
over a solid malt base. Bitterness can range from lightly floral to pungent.
See also on tap: Epic PaIe AIe (page 3) and Tuatara APA (page 3).
Croucher Pale Ale (Rotorua & AuckIand, New ZeaIand) ¡°
Former universy leurer Paul Crouer has created a burnied golden ale whithrows a puny
nose of hops and tropical fru. It has a full, biscuy body wh pronounced orange and caramel notes.
The beer finies strongly wh a lingering dry finiwhileaves you immediately ready for the next
taste. Like a fewlocal craft legends, ’s nowalso brewed at Steamto keep up wh demand. ¡¡omI sç
Little Creatures Pale Ale (FremantIe, AustraIia) ¡.z°
The Ltle Creatures brewery is located ina former crocodile farminFremantle, WA. The use of whole
American hop flowers takes this beer to new levels of aroma, flavour and bterness. Pouring slightly
cloudy because of the “ltle creatures” (i.e., yeast) left in the bottle, this is a seriously tasty drop wh
laings of hop, pine, crus, grapefru and lyee notes before a rousing bter fini. ¡¡omI sç
Matilda Bay ‘Fat Yak’ (MeIbourne, AustraIia) ¡.;°
Arelatively-recent arrival to NewZealand, Fat Yak is a produof the experimental and ‘crafty’ armof
Australian ant Carlton Uned Brewers, Matilda Bay. Brewed in the APA tradion, but wh a mild
and accessible p, ’s an excellent ‘gateway’ pale. ¡¡¡mI sç
Renaissance ‘Discovery’ Pale Ale (BIenheim, New ZeaIand) ¡.¡°
Orinally created as a ecial release, Discovery proved so popular has joined the excellent range
from Renaissance Brewing in Blenheim. The best American Pale Ales tend to owcase big, bold
hops. This is certainly the case wh Discovery whi uses Willamette and Cascade hops to produce
a full-bodied dark golden ale wh a lingering resinous fini. ¡oomI s¡¡
Sierra Nevada Pale Ale (Chico, CaIifornia, U.S.A.) ¡.6°
This is the definive American Pale Ale, whi started a trend that has endured three decades (so
far) and launed a thousand imators. Relatively easy-going by modern standards, boasts that
signature crussy hop araer in a relaxed and self-assured way, whout aggression. ¡¡¡mI s¡¡.¡
— Porters & Stouts
Named after the manual labourers who first took a shine to them, Porters are dark, top-fermented
beers made with highly roasted malts. They tend to be smooth and chocolatey. While Porter once
dominated the English-speaking world’s beer consciousness, in much the same way golden lager does
today, it virtually died out during the middle of the 20
th
century. British and American craft and
home brewers bought it back to life. Stouts are even darker and can vary from sweet to dry — they
tend to be drier than Porters though the line between the two styles is constantly blurred.
See also on tap: Tuatara Porter (page 3).
8 Wired ‘The Big Smoke’ (BIenheim, New ZeaIand) 6.z°
Taking a healthy dose of smoked malt from Bamberg, Germany — where the centuries-old tradion
of smoked beer has never died out —8 Wired found a unie capping stone for their luxurious porter.
The smoke is in no way overpowering; imane instead drinking one of the best dark beers of your
life while out camping, or wh a summer-evening bea bonfire in the distance. ¡oomI s¡¡
BrewDog ‘Paradox: Isle of Arran’ (Fraserburgh, ScotIand) ¡o°
An ingenius union of two wonderful Scotti things, the ‘Paradox’ series sees BrewDog’s stonking-
great-big imperial stout aged in barrels from various single malt whiy distilleries. Arran is, just
like BrewDog, a young and award-winning operation and their barrels lend a striking cinnamon and
nger iciness to the stout. ¡¡omI szo
—[ 13 ]—
Coopers ‘Best Extra Stout’ (AdeIaide, AustraIia) 6.¡°
A conveniently unverifiable legend contends that this beer is recommended by blood banks in s
native Australia because of s high iron content. However, what we can verify is that the Best Extra
Stout throws a dry, roasty and earthy nose wh hints of iced coffee, toast and cream. It is a dry, dark
and delicious brew. ¡;¡mI s¡o
Emerson’s ‘London’ Porter (Dunedin, New ZeaIand) ¡°
A wonderful example of this classic style, Emerson’s London Porter is deep brown ale wh hints of
red against the light. It is full, slightly creamy wh a delicate balance of ocolate, coffee and earthy
hops. Ltle wonder that porter was once the world’s most drunk beer style. ¡oomI s¡z.¡
Emerson’s ‘Southern Clam’ Stout (Dunedin, New ZeaIand) 6°
Seemingly a very rare case of Emerson’s following a ‘trend’, rather than leading, this beer sees them
taking iniration from Three Boys’ legendary Oyster Stout. It’s ri and full, wh an aroma and
flavour bursting wh coffee and a salt-air-like accompaniment from the clams whi tops things off
like ro salt on expensive ocolates. ¡oomI s¡;
Guinness Extra Stout (DubIin, IreIand) ¡.z°
It’s unlikely there is anyone who is unaware of the almostmystical aura of Guinness even if they have
never had a drop of the Bla Gold. Producing a nose of bter roasted malt, Guinness is creamy and
satisfying wh an astringent fini. ¡¡omI (Widgeted¹ can) s¡o
Moa Imperial Stout (BIenheim, New ZeaIand) ¡o.z°
A real stand-out among Moa’s recent addions to their range, this properly-Imperial stout is a big
and imposing, multi-faceted creature. It has the bterness and burnt coffee-ocolate notes you’d
expe from a stout of s magnude, but the beer is uniely aged in oak Pinot Noir wine barrels
whi add interesting and surprisingly complementary tart flavours to fill in the edges. ¡;¡mI s¡¡
Renaissance ‘Elemental’ Porter (BIenheim, New ZeaIand) 6°
One of Renaissance’s foundation range, Elemental is a delightfully robust and complex Engli-style
porter. It pours near to jet bla wh a roy, eresso head. Que full in the mouth, this silky beer
exhibs notes of dark ocolate, toast, nuts, stone fru and vanilla along wh a whiff of smoke and
hint of whiy. A dry fini rounds out this fine sping Porter. ¡oomI s¡¡
Three Boys Porter (Christchurch, New ZeaIand) ¡.z°
Like all the beers inThree Boys’ mainrange, this fine example of a porter² is not filteredor pasteurised.
When poured, throws a nose of coffee, ocolate and blacurrant. It’s light in the mouth and has
milk ocolate and coffee notes before a gently astringent fini. ¡oomI s¡¡
Yeastie Boys ‘Pot Kettle Black’ (InvercargiII, New ZeaIand) 6°
The ‘breakout single’ for Yeastie Boys was ‘PKB’, an over-hopped porter, or seemingly-contradiory
“Bla IPA”. These have emerged as a trend in craft brewing, and PKB was at the forefront, winning
awards and winning over leons of fans. It eventually became their first regularly-produced brew
(and is annually ‘remixed’ in various ways, inkeeping wh their experimental style). It remains a
delicious union of flavour sensations, eternally surprising even now ’s an old friend. ¡¡omI sç
¹ “Widget” is a generic term for a manufactured product of some kind; an anything. In the beer context, it refers to
an ingenius device developed by the boffins at Guinness starting in the late sixties and reaching its present form in 1997 —
a small plastic ball that helps control the pressurised Nitrogen in the can, producing the distinctive head. Successfully
making a bottled or canned beer mimic its proper kegged self was a highly sought-after trick, so they used a ‘meaningless’
name to keep their trials secret, and it stuck. The current version is officially called a “Smoothifier” —but really only by the
lawyers and admen at Guinness.
² The label text mentions a “legend” of how porter was once so popular that people drowned when a brewery’s vats
burst, flooding the streets. Almost uniquely among such stories in the history of beer, however, this one’s largely true: on
17 October 1814, at Henry Meux’s Horse Shoe Brewery in London, a storage tank containing more than 500 tonnes of beer
ruptured, subsequently damaging nearby buildings and tragically killing eight people. Later retellings of the story often
added nonsense and non-historical details like “eyewitnesses told of besotted mobs flinging themselves into gutters full of
beer, hampering rescue efforts” and “many were killed suffocated in the crush of hundreds trying to get a free beer”, but
the core of the story, the Beer Flood, actually happened.
—[ 14 ]—
Young’s ‘Double Chocolate’ Stout (Bedford, EngIand) ¡.z°
Who doesn’t dream the impossible dream of combining beer and ocolate? Young’s have gone one
better and successfully used real dark ocolate to brew this ‘indulgent oddy’. It has a surprisingly
cri fini and reminds many of a frothy ocolate milkake. ¡oomI s¡¡
— Scotch AIes
The term‘Scotch Ale’ is used to identify dark, strong and malt-accented beers along the lines of those
traditionally produced in Bonnie Scotland. Given the climate, Scottish beers understandably tend
to be warming rather than quenching. Scotch Ales are traditionally lightly hopped — some writers,
mainly of the English persuasion, have suggested that this is because Scottish brewers baulked at
paying for English hops.
See also: Mc Chouffe, a Scotch-Ale-inspired Belgian beer (page 18).
Renaissance ‘Stonecutter’ (BIenheim, New ZeaIand) ;°
Made from an amazing grist of nine different malts, Renaissance’s Scot ale is a ri and very dark
beer — looking almost like a more-familiar bla ale, but wh none of the usual bterness. The
body is full and relendent wh hints of stonefru, molasses, Christmas cake, toffee, ocolate and
liorice — wh just a hint of peat smoke. Overall, a sumptuous beer. ¡oomI s¡¡
— BarIey Wines
As the name begins to suggest, Barley Wines are ales with a full malt character and considerable
strength — usually more than 8%, classically closer to 11%, and sometimes ever further North. They
often have intense aromas and thick, almost syrupy bodies, making them the dessert wines of the
beer world and particularly well-suited for pairing with a fine cigar (for which, see page 26).
See also: Thomas Hardy’s AIe, a vintage-dated barley wine (page 16).
BrewDog / Mikkeller ‘Devine Rebel’ (Fraserburgh, ScotIand) ¡z.¡°
Scotti independents BrewDog and Dani freelance brewer ‘Mikkeller’ (Mikkel Borg Bjergsø) have
eally well-deservedreputations for puing boundaries andcreating singularly impressive beers. In
this collaboration, they’ve made a huge, sweet and enormously complex barley wine. ‘Rebel’ is single-
hopped and partially aged in whiy barrels, and is propelled to s high strength by ampagne yeast.
Truly worth sping and savouring. ¡¡omI szo
Hallertau Barley Wine 2010 (Riverhead (outside AuckIand), New ZeaIand) ç.¡°
From his idyllic brewbar and restaurant only a suprisingly-ort drive Northwest of Auland, Steve
Plowman creates an impressive array of beers. Always a fan of the ‘big’ end of brewing — though he
hardly negles the easy andsessionable —seems right that he wouldexperiment wha barley wine.
True to form, ’s big in all direions; fat malt met wh stiy hops, propelled along by significant
booze. It’s ageing gracefully and eminiently are-able in this huge bottle. ;¡omI s¡o
Samuel Adams ‘Utopias’ 2009 (Boston, Massachusetts, U.S.A.) z;°
At 27%, Samuel Adams Utopias is certainly not for the faint-hearted — at s laun, was the
strongest commerically-produced beer in the world.¹ Made wh four hops, two types of malt and
several yeast strains (including a variety found in ampagne), the final produ is a ri copper beer
wh hints of caramel, vanilla, oak and higher alcohols. Enjoy this distinguied beer that arrives in
a stunning bottle as a digestif or for a ecial occasion. ¡omI s¡z / ;¡omI s6oo
¹ A recent rush of challenges for that title has catapulted the current ‘strongest’ into the fifty percent bracket. Utopias
was originally 24% (in 2004) and crept up to 27% by 2007. Germany’s Schorschbräu made a 31% eisbock ‘Schorschbock’ in
2009, which was then trumped by BrewDog’s 32% stout ‘Tactical Nuclear Penguin’, igniting a rivalry. Schorschbock grew
to 40%but was soon topped by BrewDog’s 41%pale ale ‘Sink the Bismark’ in early 2010, only to have Schorschbräu respond
with a 43% version. BrewDog then announced their exit from the competition in July 2010 with a definitive release called
‘The End of History’, a tripel at a whopping 55%. Determined to have the last word, the Germans released a 57% ‘Finis
Coronat Opus’ in late 2011.
—[ 15 ]—
Twisted Hop ‘Red Zone Enigma’ (Christchurch, New ZeaIand) ¡o.¡°
A batof ‘Enigma’ barley wine sting in the condioning tanks at Christur’s legendary Twisted
Hop when the devasting earthake stru on 22 February 2011. Firmly whin the cordoned-off
‘Red Zone’ of the CBD, sat patiently until was finally able to be retrieved, unscathed, in early
August. Barley wines wouldn’t ordinarily have su a long condioning time, but this has matured
marvellously; ’s lu and port-like wh astoniing layers of fruy complexy built on a warm,
smooth and boozy malt foundation. The Twisted Hop have recently announced plans to relocate
and rebuild, and this surprising survivor makes for the perfe toast to recovery. ¡¡omI sz¡
— Vintaged AIes
While the vast majority of beers are best drunk fresh (‘in the shadow of the brewery’ is considered
ideal), a select few can cellar and improve like fine wine. These beers tend to be stronger and have
yeast left in the bottle. Some beers can age well for up to 35 years though up to 10 years is more
common. Cellaring a beer will see it change, sometimes dramatically, in flavour.
See also Chimay Grand Réserve, a vintage-dated Belgian ale (page 18).
Coopers Vintage Ale 2010 (AdeIaide, AustraIia) ;.¡°
This is one of those rare beers designed to be stored and to age gracefully like a fine wine, and having
been sirreled-away for a few years, our sto has reaed s optimum drinking age. It pours a
mahogany brown wh a full head and throws a bready, malty, sweet nose. In the glass is full, ri,
sweet and, surprisingly, a few fruy notes peek through. ¡;¡mI s¡z.¡
Epic / Thornbridge Stout 2010 (AuckIand, New ZeaIand) 6.8°
For NewZealand’s firstinternational collaborationbrew, Luke teamed up wh ex-pat Kiwi Kelly Ryan
of Derbyire’s acclaimedThornbridge Brewery —a team-up so successful that Kelly soonjoinedEpic
full-time. They created a strong, full-bodied stout wh a smooth ocolatey body is ven icy notes
and a dry fini by higher than usual levels of hops. It was labelled wh a view to ageing, and their
foresight has proven eacularly prescient. ¡oomI s¡6
Epic / Thornbridge Stout 2010 —Barrel aged in oak (AuckIand, New ZeaIand) 6.8°
A portion of the above collaboration was set aside for several months in oak barrels, whi threw in
addional icy flavours, allowed the stout to mellowa ltle, and added newlevels of complexy that
highlight the well-balanced contrasts in the beer. It continues to age gracefully in these few bottles
we have left. ¡oomI s¡6
Fuller’s Vintage Ale 2005 (London, EngIand) 8.¡°
This version of the vintage ale has icy and peppery notes on the nose followed by a hint of toffee
and vanilla. Incredibly well rounded and balanced, the malt flavours are softened by the icy, crus
notes from the Fuggles hops. ¡oomI szo
Fuller’s Vintage Ale 2006 (London, EngIand) 8.¡°
This full-bodied vintage is brewed wh Fuggles and Super Styrian hops that create a tapestry of ri,
icy flavours. Orange, crus and frucake notes are all present, and are complemented well wh
the biscuy, creamy malt flavours leaving a soft and warming fini. ¡oomI s¡8
O’Hanlon’s ‘Thomas Hardy’s Ale’ (Devon, EngIand) ¡¡.;°
The beer enthusiast’s eivalent of rare cognac. Bottle-condioned to mature like fine wine, this will
improve wh age for at least26 years (and still counting). We can’t e mat that vintage (and the
associated price tag) but we can offer a seleed range. Still e young, the Thomas Hardy beers are
already huge, strong and assertive. These aren’t for faint of palate. Commonly recorded aromas and
flavours include plum, raisins, caramel, vanilla, oak, smoked wood, honey and figs. Aunie drinking
experience, well worth aring wh friends. z¡omI: zoo¡ s¡o / zoo¡: s¡z / zoo6: s¡6 / zoo;: s¡o /
zoo8: sz6 / zooç: szz
—[ 16 ]—
Wheat Beers
‘Wheat beer’ is the catch-all term for brews which include a substantial proportion of wheat — in
addition to the usual barley. Because of their distinctive flavour profile and low levels of bitterness,
wheat beers often appeal to those who don’t usually consider themselves ‘beer drinkers’. The best
known styles are the German Weissbier (traditionally with initially-suprising banana, bubblegum
and clove characteristics) and the Belgian Witbier (brewed with orange and coriander). While most
wheat beers are light in colour and slightly hazy, filtered and/or dark varieties are also produced.
See also on tap: Tuatara Hefe (page 3) and Erdinger (page 3).
Hoegaarden Wit (BeIgium) ¡.ç°
Belanwheat beers are a hugely popular style thanks inno small part to HoegaardenWhe. The beer
has a creamy tartness as well as added coriander and Curaçao orange peel for flavour. Hoegaarden is
a fruy, icy beer whi is amazingly refreing and reliable. ¡¡omI s¡¡
Horäu Hefe Weizen (Munich, Germany) ¡.¡°
This cloudy wheat beer is hugely popular at the Horäuhaus in Muni, probably the most famous
pub in the world — certainly the most photographed. This weisse (wheat beer) is dominated by the
tradional aromas and flavours of banana, bubblegum and clove. It has a very refreing tart fini
instead of the hop bterness common in other styles. ¡oomI s¡z.¡
Horäu Schwarze Weisse (Munich, Germany) ¡.¡°
Horäu is not only one of only six Muni breweries allowed to sell beer at Oktoberfest, they also
have their own tent at the world’s biggest fair. The Horäu tent can hold 10,000 revellers at a time
and even has balconies —thirteen balconies. It is not your average tent. Their swarze (bla) wheat
beer has ice and caramel on the nose while the body has distin banana notes. It is a light, easy
drinking dunkelweizen (dark wheat beer). ¡oomI s¡¡
Moa ‘Blanc’ (BIenheim, New ZeaIand) ¡.¡°
Blanc is another interesting offering from Jo Scott and the innovative Moa brewery in Blenheim.
This pale yellow beer ows off the streams of tiny yet strong bubbles to perfeion is overall fruy,
icy and very effervescent. ¡;¡mI s¡¡ / ;¡omI sz¡
Moa ‘Blanc Evolution’ (BIenheim, New ZeaIand) 6.z°
A recent addion to their range, and a rare local example of a Belan-style Wbier (the other being
perennial Malthouse favoure, Three Boys Wheat), Moa’s ‘Blanc Evolution’ is dosed wh coriander,
as per tradion, and ows off estery fru flavours wh a icy / phenolic counterpoint. ¡;¡mI s¡¡.¡
Schneider ‘Tap 6: Unser Aventinus’ Weizen Bock (KeIheim, Germany) 8.z°
This is a beer wh a big name and deservedly big reputation. The beer is icy wh hints of banana,
cloves, caramel, figs and raisins before a smoothly rounded tart fini. The arp bubbles provide a
ening acidy in what is e a remarkable brew. ¡oomI s¡6.¡
Schneider ‘Tap 7: Unser Original’ (KeIheim, Germany) ¡.¡°
The copper coloured Sneider Weisse has a thiheavy head and throws an aroma of banana, clove
andnutmeg. The body is creamy wharaeristic hints of banana andclove before a l-smaingly
tart fini. ¡oomI s¡¡
Schöfferhofer Hefeweizen (Frankfurt, Germany) ¡°
Fromone of the world’s bestwheat beer brewers, Söfferhofer Hefe is the epome of classic German
hefeweizen (cloudy wheat beer). It pours naturally cloudy wh a strong head. The expeed flavours
are there wh plenty of fru (bananas), ice (cloves), bubblegumand boiled candy. The finiis tart
rather than bter. ¡oomI s¡¡
Schöfferhofer Kristallweizen (Frankfurt, Germany) ¡°
A filtered version of the classic Söfferhofer Hefe. While might not appeal to wheat beer purists,
filtering out the yeastproduces a light, crier and, some would argue, more ening beer. ‘Kristal’
comes from the ortened German version of ‘crystal clear’. ¡oomI s¡¡
—[ 17 ]—
Three Boys Wheat (Christchurch, New ZeaIand) ¡°
This is an interesting twist on the popular Belan style wheat beer. Instead of the usual orange peel
they use lemon zest even though zesting buets of lemons is their least favoure part of brewing.
The result is a refreing nose of crus and coriander culminating in a creamy, icy beer wh a sour
crus snap and a long icy fini. ¡oomI s¡¡
BeIgian AIes
The category of Belgian Ales covers a wide spectrum of beer styles which originated in Belgium, a
place sometimes described as a “paradise of beer” or “a country invented by the English to annoy the
French”… Belgium has developed a number of unique and interesting styles including Trappist ales,
Belgian Amber Ales, Belgian Golden Ales, Flemish Reds, Lambics and Oud Bruin. Their beers are
often distinguished, in part, by the use of particularly ‘funky’ yeast strains.
See also Kriek Boon and Timmerman’s Framboise, Kriek, and Strawberry; Belgian Lambic beers
filed in the Fruit Beer section (page 20).
Chimay ‘Blanche’ (White) / Cinq Cents (BeIgium — Authentic Trappist) 8°
Like all Trappist beers, the Chimay Whe is not pasteurised and is refermented in the bottle. This
helps age and over time will be become drier. The Whe is a lighter beer wh a dry, yeasty, hoppy
nose. It is fruy (oranges and juner) and icy wh a dry, peppery fini. ¡¡omI s¡¡ / ;¡omI s¡o
Chimay ‘Bleue’ (Blue) / Grand Réserve (BeIgium — Authentic Trappist) ç°
This is one of the most famous beers in the world. It is a ri dark beer wh an aromatic and lively
nose of yeast, flowers, honey, malt and ices. In the mouth there is fru (redcurrant) and ices
(thyme, pepper, nutmeg) dancing along the lively bubbles. This beer becomes more like a port as
ages and a seleion of vintages are usually available. ¡¡omI s¡¡ / ;¡omI s¡z-s6o / ¡.¡I (Magnum) s8¡
Chimay ‘Rouge’ (Red) / Première (BeIgium — Authentic Trappist) ;°
Brewed by Trappist monks, the Chimay beers enjoy a deserved reputation for outstanding aly.
The flavours here are a startling mix of silky sweetness, raisins, currants and ice before a luxurious
fini. As a sign near a Belan monastery as: “The good Lord has anged water into wine, so how
can drinking beer be a sin?” ¡¡omI s¡¡ / ;¡omI sz8
La Chouffe (BeIgium) 8°
A irky yet delicious Belan strong ale created by a pair of Belan brothers-in-law. The beer is
named after the misievous gnomes who allegedly inhab the Ardennes reon. This strong, icy
ale has a tou of coriander and perfely owcases the tradional fluffy Belan head. ¡¡omI s¡z.¡
Mc Chouffe (BeIgium) 8°
Belan beer culture has a strong Scotti influence thanks to the large number of Scotti soldiers
stationed there during the First World War. The Belans enjoyed the dark, malty brews favoured by
the Scots and nowmake a number of their own beers in a similar style. Mc Chouffe is an earthy drop
wh notes of ice, caramel, fru, wood and smoke. ¡¡omI s¡z.¡
Duvel (BeIgium) 8.¡°
After tasting the first experimental bat, someone in the brewery remarked that was ‘a devil of a
beer’ hence the Flemi corruption, Duvel.¹ Enormously complex to make, pours wh a massive
head and throws a strong nose. It has flavours of orange zest, pear brandy and green apples before a
long dry fini. ¡¡omI s¡¡ / ;¡omI szç / ¡I (}ereboam) s¡8o / 6I (MethuseIah) s¡¡o
Emerson’s ‘J.P.’ 2011 (Dunedin, New ZeaIand) ç°
The ‘J.P.’ beers are an annually-produced tribute to the late Prof. Jean-Pierre Dufour, who was Dean
of Food Sciences at Otago and a who did mu to introduce the joys of the beers of his homeland
to the local brewing scene. The 2011 edion is a fairly-tradional Belan-style trel, although one
brewed wh more-assertive New Zealand hops. It hs all the right icy, fruy (apple and banana)
notes, and the brewers are particularly-proud of s smooth ‘Caramello’ malt body. ¡oomI s¡¡
¹ Which is simply pronounced “Doo-vul”. Anyone caught trying to showoff by poshing it up and pronouncing it in an
affected accent — as “Doo-vahl” or “Doo-velle” — may incur a surcharge, which will be added to the Staff Party fund.
—[ 18 ]—
Hoegaarden ‘Forbidden Fruit’ (BeIgium) 8.¡°
Forbidden Fru has at times been denied entry into Southern states of America due to the allegedly
‘racy’ piure on the label. It is a riand complicated Belan ale wh a fruy body of erries, plums
and raisins before a icy, dry fini. ¡¡omI s¡¡.¡
Karmeliet Tripel (BeIgium) 8.¡°
This Belan great certainly lives up to s billing as “blond, robust, smooth, and fruy.” It is a deep
golden ale and usually throws a thi, strong head. On the nose there is caramel, honey, yeast and a
tou of lemon. Tastewise, the main flavours are caramel, ice, crus, honey and nuts. Well worth
a try for fans of big Belan beers. ¡¡omI s¡z
Leffe Blonde (BeIgium) 6.6°
This clear, golden beer has a soft, fruy, orange nose wh a smooth body highlighted by ltle toues
of yeast and ice. Leffe Blonde is excellent place to start for those wanting to explore the world of
Belan beer. ¡¡omI s¡o.¡
Leffe Brune (BeIgium) 6.¡°
As the name would suggest, Leffe Brune is the darker counterpart to Leffe Blonde. It makes for an
interesting contrast, wh the mu more roasted and darker malts producing e a different beer.
It is softly sweet wh hints of ri fru and nuts before a gentle fini. ¡¡omI s¡o.¡
Leffe ‘Radieuse’ (BeIgium) 8.¡°
The orin of this Leffe beer’s name is not e so obvious. The word “radieuse” refers to the glow
surrounding the heads of saints and is a play on the brewery’s conneions wh the Abbey Notre-
Dame de Leffe. The Abbey had not brewed since the Fren Revolution, and sold the license of the
name to the brewery in the 1950s when needed money after being flooded, moved, ransaed and
rebuilt, bombed and then rebuilt again. The beer self is a deep amber wh a sweet, caramel, earthy
nose. Very strong, the body and fini are peay, sweet and almost vinous. ¡¡omI s¡z.¡
Moa ‘St. Joseph’ (BIenheim, New ZeaIand) ç.¡°
This complex beer is a rare New Zealand example of an Abbey-style Belan trel. Strong in alcohol
and flavour, St. Joseph looks to balance phenolic and ester flavours wh a robust bter fini. In the
glass has notes of banana, yeast, ice, orange and honey. ¡;¡mI s¡¡
Moa ‘St. Joseph’ —Barrel aged (BIenheim, New ZeaIand) ç.¡°
Dating from before the takeover and the re-brand, these bottles were part of Moa’s inial round of
experimentation wh barrel ageing their beers. The dry, icey flavours of “St. Joe” are incredibly
well-sued to the oak and are interestingly transformed by . ¡;¡mI s¡¡
Orval (BeIgium — Authentic Trappist) 6.z°
This is the only commercial beer produced by this brewery. The Orval has a unie fruy and acidic
nose wh a hint of horseblanket thanks to the monks’ very careful and praiced use of the usually-
wild yeast Brettanomyces. It is complex, piant and peppery before a long bter fini. ¡¡omI s¡z.¡
Pauwel ‘Kwak’ (BeIgium) 8°
Served in s tradional vessel, whi looks like a miniature yard glass in a wooden frame, Pauwal
Kwak is a very strong beer wh a flavour profile of caramel, orange peel, licorice, aniseed and a hint
of coriander. This beer can hold s own wh the best the world has to offer. ¡¡omI s¡¡
Rochefort 6 / 8 / 10 (BeIgium — Authentic Trappist) ;.¡° / ç.z° / ¡¡.¡°
Though always operating on a mu smaller scale than their brothers at Chimay or Westmalle, the
monks at Roefort have been brewing since 1595. Their three commercially-available beers are
thought to have the same rece, varying only (or at least almost entirely) in strength. All three beers
are dark and relendent wh fig and raisin flavours, and a distin port wine araer, particularly
in the stronger two. ¡¡omI s¡¡ / s¡6 / s¡8
Tuatara ‘Ardennes’ (WeIIington, New ZeaIand) 6.¡°
The ‘Ardennes’ is an appropriately robustand boisterous beverage based on the classic Belan strong
golden ale style. It is powerful and flavoursome but also nicely balanced wh orange and icy notes
in the glass before a complex, fruy fini rounds out this fine brew. ¡¡omI sç
—[ 19 ]—
Westmalle Dubbel (BeIgium — Authentic Trappist) ;°
The two commercial beers from the Westmalle monastery are so influential that the terms “dubbel”
and “trel”, orinally intended to simply denote the brewery’s second and third beers,¹ have become
style terms in their own right — essentially referring to beers like Westmalle’s. Their Dubbel — the
Dubbel — is ri, strong and relatively thi, wh complex and mealy malt body loaded wh dark
fru flavours. ¡¡omI s¡¡
Westmalle Tripel (BeIgium — Authentic Trappist) ç.¡°
Perhaps even more influential than s similarly-style-defining younger sibling, Westmalle’s Trel
is a mu-imated masterpiece. This revered beer is a hazy gold wh a dry nose of orange, ice
and pepper. It’s then full in the mouth wh plenty of fru before the heavily hopped fini, wh s
signature almost-gunpowdery note reminiscent of fine Islay whiy. ¡¡omI s¡6
Fruit, Spiced, and UncIassifiabIy-freakish Beers
Fruit beers are made using real fruit or, insome cases, fruit extracts or syrup. These beers traditionally
have both lowmalt flavours and lowlevels of hop bitterness to allowthe fruit to come through. Beers
have been made with cherries, raspberries, strawberries, boysenberries, apricots and even pumpkins.
Similarly, spiced beers utilise herbs or spices in the brew. This can include anything from heather to
horopito.
Boon Kriek (BeIgium) ¡.¡°
This is a genuine lambic whi is the oldest surviving beer style, dating ba at least four centuries.
In a lambic, the beer is exposed to natural, wild yeasts in allowopen vessels. Lambics are also aged
for months in unlined, wooden port or erry cas to create more flavour. The beer has both sweet
and sour flavours wh hints of vanilla and yeast. ¡;¡mI s¡¡
Moa ‘Breakfast’ (BIenheim, New ZeaIand) ¡.¡°
This is the beer formally known as ‘Harvest’, whi was renamed in something of a ameless (and
stunningly successful) publicy stunt when Geoff Ross (the in/famous adman and 42 Belowfounder)
bought into the brewery. It’s a surprisingly golden fru beer, brewed wh wheat, Nelson hops and
Marlborough erries — whi add a sweet aroma and tart flavour. ¡;¡mI s¡z.¡
Timmermans Framboise (BeIgium) ¡°
A classic Belan style of raberry beer made wh the aid of wild yeast. The result is a dark red beer
wh a pink collar. It tastes of raberry wh a hint of strawberries at times. It is a sweet beer whi
las the acidy of other lambic beers like Boon. A very approaable fru beer for those who say
they don’t like beer. ¡¡omI s¡z.¡
Timmermans Kriek (BeIgium) ¡°
Perhaps the most overtly sweet of the Timmerman range that we regularly sto, this beer makes an
interesting contrastagainstBoon’s more-tradional unsweetened Kriek. Here, the erries are mu
more reminiscent of marasino erries than ones straight from the tree. ¡¡omI s¡z.¡
Timmermans Strawberry (BeIgium) ¡°
Wh the distin tail-end tartness of a frely-pied strawberry, and even a cloudy berry-smoothie
appearance to mat, this Timmermans beer finds a very enjoyable balance between sweetness and
cri acidy. Summery and not overly sweet. ¡¡omI s¡z.¡
Wigram‘James Cook’ Spruce Beer (Christchurch, New ZeaIand) ¡°
This beer is made (roughly) to the rece used by Captain James Cook when he made Australasia’s
first beer in 1773. It has an aromatic, icy pine nose while the body is a fascinating creamy mix of
honey, molasses and erry. It is a glimpse into a very different style of beer. ¡oomI s¡z.¡
¹ Trappist (and other) monasteries that brew usually produce, in addition to their famously-strong commercially-
available beers, a patersbier (i.e., “fathers’ beer”) for the monks themselves. These are comparatively modest in alcohol,
ranging from the sessionable Petite Orval at 3.5% to our ‘standard’ strength such as Chimay Dorée (4.8%) or Westmalle’s
own ‘Extra’ (5%). Outside of the monasteries themselves, and occasionally their adjoining or associated cafés or visitors’
centres, they are very difficult to get hold of — if you happen to be able to source some, let us know; we’d love to try them.
—[ 20 ]—
Yeastie Boys ‘Rex Attitude’ (InvercargiII, New ZeaIand) ;°
‘Rex’ is a genuine orinal. A strong golden ale made entirely from heavily-peated Scotti distilling
malt, destroyed the accepted wisdom (that anything more than a few percent of su malt would
render a beer undrinkable) and deservedly wonthemthe 2011 BrewNZInnovationTrophy. It anges
a lot as ages, but the nose is always astoundingly forthright and phenolic and the lupale malt body
allows the smokey notes to really ine. It is “love or hate ” stuff, but certainly not only enjoyed by
peat-freak whiy drinkers. ¡¡omI s¡¡
Cider & Perry
Cider is an alcoholic beverage made fromthe fermented juice of apples and ‘perry’ is the proper name
for the same made from pears, although many modern ‘pear ciders’ blur the line and include both
fruits. They’re not beer at all, obviously, but the frequently fill the a similar drinking niche and can
scratch the same refreshment-requiring itch.
BuImers Cider (Gisborne, New Zealand) 4.6% 11
Alocal recreationof a Briclassic, Bulmers has a redditinge inthe glass,
is full-bodied and ss at the slightly sweeter end of the scale.
BuImers Pear Cider (Gisborne, New Zealand) 4.6% 11
Possessing a tou more weight than some other recent mainstream pear
ciders, but whout sacrificing drinkabily.
Crooked ‘Limited Edition’ (Wairarapa, New Zealand) 5.2% 12.5
At the drier end of the scale, Crooked’s ciders are all bottle-condioned,
arklingly effervescent and become even more enjoyably (perhaps almost
face-pueringly) dry wh time.
Crooked ‘Perry’ (Wairarapa, New Zealand) 4.5% 12.5
A version of the above wh a proportion of pears in the mix to lighten the
body a ltle and ve a distin whe-wine araer.
InvercargiII ‘NaIIy’s’ Cider (Invercargill, New Zealand) 5% 8.5
Steve Nally, one of New Zealand’s most prolific brewers, is a self-admted
cider fanatic. His eponymous cider is made from Central Otago apples and
ven generous condioning time.
Monteith’s ‘Crushed AppIe’ Cider (Nelson, New Zealand) 4.5% 8.5
Helping lead the surge in local demand, Monteh’s offering is pale, sweet
and incredibly thirst-ening over ice.
Monteith’s ‘Crushed Pear’ Cider (Nelson, New Zealand) 4.5% 8.5
Pale, like s apple-based sibling, Monteh’s pear cider is eally refreing
but a tou less sweet.
OId Mout ‘CIassic AppIe’ (Nelson, New Zealand) 4.5% 8.5
Made at Redwood Cellars, continuing a cider brand that dates ba to 1947
(and whi rhymes wh “fru”). They’re experimenting a lot wh different
fru addives, but this is their orinal rece.
OId Mout Scrumpy (Nelson, New Zealand) 8% 9
A strong cider, wh toues of apple-snapps aroma on the nose as proof.
RochdaIe ‘TraditionaI’ Cider (Nelson, New Zealand) 5% 8.5
The Stoke Brewery in Nelson was formerly the Mac’s Brewery but had a life
even before that as the Rodale Cider Faory. The McCain family have
set about resurreing what was once New Zealand’s only cider.
Weka Cider (Blenheim, New Zealand) 4% 8.5
Made by the Moa Brewery, Weka is a medium-dry cider made from Nelson
apples and ven a cool ferment over FrenOak to both preserve the fru’s
orinal flavour and throw in an interesting sideline.
—[ 21 ]—
Bccn I×otccs
Lower-aIcohoI beers
°ABV s page
AmsteI Light 2.5 7.5 2 & 6
Bitburger ‘Drive’ 0.0 7.5 6
Emerson’s ‘Bookbinder’ 3.7 9 / 10.5 3
TetIey’s 3.6 10 11
Beers for speciaI dietary requirements
s page
Export ‘¡¡’ (Lower-carb) 8 6
Founder’s ‘Generation AIe’ (Organic, Vegan) 12 10
Founder’s ‘Long BIack’ (Organic, Vegan) 12 9
Founder’s ‘Redhead’ (Organic, Vegan) 12 9
Mike’s Organic AIe (Organic) 9 11
Pure BIonde (Lower-carb) 8 7
Scott’s PaIe AIe (Gluten free) 9.5 11
Recent award winners
Brewers GuiId of New ZeaIand zo¡¡
Professionally-judged from blind tastings.
s page
Trophy, European Ales: Tuatara ‘Ardennes’ 9 19
Trophy, US Ale Styles: Epic ‘Armageddon’ 13.5 12
Trophy, Wheat & Grain: Tuatara Hefe 9 3
Trophy, Flavoured & Aged: 8 Wired ‘Big Smoke’ 13 13
Trophy, Innovation: Yeastie Boys, for ‘Rex Attitude’ 11 21
The LocaI Taphouse ‘Hottest ¡oo’ zo¡z
An open consumer vote for Australian craft beers.
s page
#2: LittIe Creatures PaIe AIe 9 13
#13: MatiIda Bay ‘Fat Yak’ 9 13
#16: Coopers PaIe AIe 8.5 11
#31: LittIe Creatures Bright AIe 9 11
RateBeer.com Best of AustraIia / NZ zo¡z
Aggregated from thousands of online reviews.
s page
#3: Epic ‘Armageddon’ 15 12
#5: 8 Wired ‘Hopwired’ 13 12
#8: 8 Wired ‘TaII Poppy’ 13 12
#11: Renaissance ‘EIementaI’ Porter 13 14
#13: Renaissance ‘Stonecutter’ 13 15
—[ 22 ]—
Wntsxv
Not that we have to justify our other obsession, but if you think about it, Scotch Whisky is also made
from malt, and so easily fits under our name. It’s not too much of a stretch to think of whisky as
distilled beer, and a good one can make for an excellent nightcap or toast for a special occasion.
Speyside SingIe MaIts
Geographically only a subregion of the Highlands, Speyside whiskies are so numerous that they are
traditionally grouped together, though the inevitable variety makes unifying characteristics difficult
to find. As with most Highlanders, peat levels are usually low, and water sources very clean, making
for elegant, uncomplicated whiskies that can be enjoyed for that reason, or used to highlight the
wonders of different ageing and barreling techniques.
AberIour a’bunadh Batch 35 15.5
Its name meaning “the orin”, this is a vatting of various ages of Aberlour
aged in erry wood. Ri and luxurious. A perfe nightcap.
AberIour 10 yr 10
Malty, wh mint toffee toues. Soft and smooth.
BaIvenie 12 yr ‘Double Wood’ 11
Agedfirstinthe usual bourbonbarrels, andthenuptoanextra year inerry
cas. Absurdly well put-together, wh a long fini.
GIenIivet 12 yr 9.5
Areliable oldstandby, the influential Glenlivet is simple andstraightforward
whiy-drinkers’ whiy. Toues of pea and vanilla.
GIenIivet 18 yr 18
Nicely developed, wh deeper aromas and flavours.
Linkwood 10 yr (Dun Bheagan bottling) 12.5
A piurese distillery that produces a suably floral dram—of whithis
is a notably ‘oaky’ bottling wh addional baked-apple notes.
HighIand SingIe MaIts
Highland whiskies can, if anything, be a little ‘wilder’ than their gentlemanly Speyside cousins. Here,
our two Highlanders are quite geographically distant — the term covers rather a vast area — but
still have more in common with each other than products of any of the other regions which follow.
GIengoyne Glenguin Shiraz Cask 16 yr 17
Finied in barrels fromHunter Valley winery whiares their name (due
to a historical family conneion), the Shiraz adds pepper and complexy.
GIengoyne 17 yr 17
A mature, sophisticated whiy, comfortable in s in —whiis bursting
wh ri malt and nutty wood notes.
GIenmorangie 10 yr 11
The princal expression from the distillery whi is otherwise famous
for controversially pioneering various wood finies. Approaable, wh
somewhat sweet and flowery araers.
GIenmorangie Quinta Ruban 12 yr 14
Finied for up to two years in port pes, whi adds sweet notes to nicely
complement Glenmorane’s inherent mild iciness.
—[ 23 ]—
LowIand SingIe MaIt
Often unjustifiably overlooked, lowland whiskies can be the most accessible for newcomers, though
fewremaininproduction. Traditionally triple-distilled, much like Irish whiskey, lowlanders are light,
gentle and somewhat sweet.
GIenkinchie 10 yr 12
The ‘Edinburgh Malt’, wh a light body but a complex interplay between
ngery dryness and sweet, floral notes.
CampbeItown SingIe MaIt
Two hundred years ago, Campbeltown was the whisky boomtown, with perhaps thirty distilleries,
many of them illegal. It’s now the smallest recognised region — whisky-making is and has always
been a precarious business, economically —with whiskies that can reflect aspects of the surrounding
lowland, highland and island styles.
Springbank 10 yr 12.5
A regular on ‘Top Ten’ lists; oily, complex and elegant wh fru flavours of
coconut and tinned pears.
IsIand SingIe MaIts
The most varied of the canonical ‘regions’, island whiskies can bring different characteristics away
from their homes; they may be peaty, piney, or floral, depending on what the locals traditionally
used for malt-drying fuels. Most whisky-producing islands have only one or two distilleries, except
Islay — see below.
Arran 12 yr (Douglas of Drumlanrig bottling) 12
From only the second produion year of one of the newer distilleries in
Scotland, establied in 1995. Distinly creamy and restoring.
HighIand Park 12 yr 12.5
Often ced as the whiy that ‘converted’ many who are now enthusiasts.
A “garden bonfire” nose and delicious honey/heather body.
}ura ‘Prophecy’ 14
This pine-covered island — populated more by deer than by people, and
most famous for hosting George Orwell as he wrote 1984 — is home to just
one distillery. Their whiies are suably piney and resinous, and this one
has a light, leafy smoke.
Scapa 16yr 18
Far in the North — and only a half-mile less so than Highland Park, who
do like to brag about their geographical extremy — Scape use unpeated
malt, but are blessed wh an already-peaty water source whiadds smokey
toues to their smooth and easy but rewarding whiies.
—[ 24 ]—
IsIay SingIe MaIts
Though officially just one more island, Islay (pronounced “eye-luh”) has certainly become a region
unto itself. It is home to nearly a dozen distilleries and the distinctive peaty flavour, which initially
arose due to the lack of wood and the abundance of peat bogs to provide fuel for drying the malt.
Very peaty whiskies are much like highly hopped beers; potentially overwhelming for newcomers, but
a thrill (frequently developing into an obsession) for enthusiasts.
Ardbeg ‘Corryvreckan’ 15
Continuing to lead the ongoing Islay Revival, Arbdeg have become more
experimental of late. This expression is surprisingly accessible and rather
reminiscent of a fre seaside morning.
Ardbeg ‘Supernova’ (2010) 20
Wh a pale colour that hints at s peat-heavy lopsidedness, Supernova is
full of glorious smoke but not harly emical.
Bowmore ‘Legend’ 12.5
Young, nimble and fre wh sea-breeze saltiness and gentle smoke.
BruichIaddich ‘Rocks’ 11
Fromthe island’s ordinarily-calmer Northcoast, thoughthis distillery is also
increasingly experimental and ground-breaking, ‘Ros’ is a rare unpeated
Islay malt. Elegant and easy.
Bunnahabhain 12 yr 12
Delicate and distinly refreing, wh marime and herbal aromas.
CaoI IIa 12 yr 12.5
Often unfairly overlooked even among whiy geeks. Light bodied, wh
junery fru notes and the classic Islay smokey nose. A great introduion
to the island; a “gateway Islay”, even.
Laphroaig 10 yr 13
The famously full-on Islay dram. It’s ri, massively peaty, complex and
medicinal; awesome — in the proper sense of “borderline terrifying”.
Smokehead 13
A Malthouse staff favoure, discovered via the BrewDog ‘Paradox’ stout
aged in s barrels. Essentially a ‘cleanin’ whiy, Smokehead is made at a
still-undisclosed Islay distillery, likely one of the feistier South coast three.
BIended Whisky
Often unfairly maligned by Single-Malt-only purists / fanatics, whisky blenders deserve real credit
for keeping many struggling distilleries alive through last century, until whisky’s return to popular
favour made the business more viable. Blending dozens of single casks into a coherent and stable
product is a dizzying task, requiring amazing skill and patience.
Chivas RegaI 18 yr 15
Based at the Strathisla distillery, the Chivas Regal blends have long been
famous. Their 18-year-old has ocolate-orange note.
Chivas RegaI 21 yr ‘Royal Salute’ 33
Presented in a porcelain flagon and boasting an array of full, deep flavours.
An extravagant toast for a ecial occasion.
Monkey ShouIder 9
A ‘Trle Malt’, blended from three Speyside whiies. The name comes
from what happens to the physie of the man arged wh turning the
malted barley by hand in a tradionally-run maltings.
—[ 25 ]—
Whiskey (with an ‘E’)
We strongly suspect that Single Malt Scotch will always remain our favourite, but the Irish and the
Americans are admittedly also distillers of skill and passion. Besides, peculiarly protectionist U.S.
regulations mandating the use of newbarrels for bourbon-making is what circuitously supplies most
of the oak casks needed for ‘proper’ Scotch.
}ack DanieIs ‘Single Barrel’ 9.5
Unblended Ja Daniels, wh considerably less sweetness than the more-
familiar ‘No. 7’ releases.
}im Beam ‘Small Batch’ 10.5
Bottled wh a proportion of port aually added, since only newoak barrels
are permted for use in the making of bourbon.
Redbreast 12 yr 9
A trle-distilled and unblended Iri whiey.
WiId Turkey ‘101’ 8 yr 11.5
Barrel aged for an uncommonly-long period and bottled at castrength —
‘101 proof’ in the araic U.S. system amounts to 50.5% ABV.
WiId Turkey ‘Rare Breed’ 13
‘Uncut’ Wild Turkey, bottled undiluted straight from the ca.
Ctcans
Cohiba Siglo II (Cuba) 46
H. Upmann Coronas Major A/T (Cuba) 23
Montecristo Mini Cigarillos (Cuba) 5.5
Montecristo No. 4 (Cuba) 31
Tatiana Vanilla (Dominican Republic) 5.5
Cotovno×
This is the fifth major edition of the Malthouse Beer Book.
The majority of the beer tasting notes were initially by local beer writer Neil Miller, who also operates
www.realbeer.co.nz and writes the Malthouse’s weekly blog, among various other things. He can be
found here in the bar not-unreasonably often, quite likely quietly enjoying a Tuatara APA. If he’s not
here, you can follow his musings — beer-related and otherwise — on Twitter (@beerlytweeting).
Since mid-2009, the Book has been compiled and edited by Phil Cook; prepared in Kile (available
at kile.sourceforge.net) and typeset with X
E
T
E
X (scripts.sil.org/xetex), using the ‘Calluna’ font (by Jos
Buivenga, www.exljbris.com). Phil can be found working behind the bar most days and contacted
via Twitter (@phil_cook), or through www.philcook.net, where he also maintains a ‘Beer Diary’ blog;
queries, comments and especially corrections are more than welcome —particularly choice ones may
even be rewarded.
Michael Jackson, the sadly-deceased beer and whisky writer (not the other one), is an especially note-
worthy reference. The beer and whisky style guides, and many particularly apt whisky descriptions,
are drawn fromhis work. His books should be on any maltgeek’s bookshelf; they’re certainly on ours.
The many minds of tasters reporting toRateBeer.comandBeerAdvocate.comare alsoa helpful source
of other, diverse perspectives, and Martyn Cornell’s ‘Zythophile’ blog is an extraordinarily valuable
source of myth-busting beer history.
Our website, www.themalthouse.co.nz, will always include a very-recent copy of this Book for you to
download or one can be emailed to you if you provide the staff with an address.
—[ 26 ]—
Ptzzas
Available daily until 10pm.
Margherita Tomato and mozzarella wh fre basil. 18
Venison Smoked venison and red wine sausage wh red onion,
muroom and mozzarella.
20
American Hot Pepperoni, illis and mozzarella. 19
Hawaiian Ham, pineapple and mozzarella. 19
Spanish Chorizo, potato, red onion, rosemary and mozzarella,
whout a tomato paste base.
19
Funghi Portobello and button murooms wh red capsicum,
tomato and mozzarella.
18
MaIthouse CIassic Chorizo, biersti, and venison sausage wh red onion,
muroom, tomato and mozzarella.
20
Our pizzas are each made fresh by our multi-talented and multi-tasking bar staff.
As such, there can be a delay at busy times; we’ll let you know.
S×acxs
Available at all times.
UgIy Bread Pizza bread wh garlic oil, mozzarella and herbs. 11
Sausage PIate Panfried biersti, orizo and smoked vension sausage,
wh reli and mustard.
12.5
Fries Thi cut fries wh tomato sauce and aioli. 7
Chpies, peanuts & pork crale also available. 2.5/3/3
—[ 27 ]—
Wt×c Lts1
gI bt
Champagne, Méthode & BubbIes
Brancott Estate Brut Cuvée Reserve 8.5 38
Deutz Cuvée (Marlborough) 10.5 52
Taittinger Brut NV (37.5cl, Champagne) - 65
Taittinger Brut NV (75cl, Champagne) - 125
Sauvignon BIanc
Montana ‘Festival Block’ (Marlborough) 8 38
Paddy Borthwick (Gladstone) 9 43
Allan Scott (Marlborough) 10 48
Craggy Range ‘Te Muna’ (Martinborough) - 50
Squealing Pig (Marlborough) - 50
Chardonnay
Omaka Springs ‘Falvey’s’ (Marlborough) 8 38
Living Land (Marlborough) 9 44
Paddy Borthwick (Wairarapa) 10 48
Craggy Range (Hawke’s Bay) - 54
White VarietaIs
Doctor’s Riesling (Marlborough) 8.5 40
Tohu Dry Riesling (Marlborough) 9 43
Boundary ‘Paper Lane’ Pinot Gris (Waipara) 9 43
Tiki Pinot Gris (Marlborough) 9 43
Rosé
Tiki (Marlborough) 8.5 40
Pinot Noir
Spy Valley (Marlborough) - 44
Boundary ‘Kings Road’ (Waipara) 10 47
Scott Base (Central Otago) 10 47
Martinus (Martinborough) - 65
Hawkshead (Central Otago) - 68
Craggy Range ‘Zebra Estate’ (Central Otago) - 70
Syrah / Shiraz
Apple Tree Flat (New South Wales) 8.5 40
Hardy’s ‘Oomoo’ (McLaren Vale) 9 43
Boarding Pass (South Australia) - 62
Wolf Blass ‘President’s Selection’ (South Australia) - 68
Cabernets, MerIots & BIends
Stoneleigh Merlot (Marlborough) 9 43
Jim Barry ‘The Coverdrive’ Cabernet Sauvignon (Clare Valley) 10 47
Church Road ‘TOM’ Merlot Cabernet Sauvignon (Hawke’s Bay) - 115
—[ 28 ]—