The pursuit of hoppiness
Only available once a year in extremely limited quantities,
Mount Brewing Co.'s Fresh Hops beer won't last long. So hop to it.
Only available once a year in extremely limited quantities,
Mount Brewing Co.'s Fresh Hops beer won't last long. So hop to it.
Words Karl Puschmann / Photos Ben Parry
Forget Christmas. For beer connoisseurs, March is the most exciting time of the year. That’s because down in the South Island a plant called Humulus lupulus has just blossomed and its flowers harvested.
These flowers are hops, and hops are the most crucial ingredient in beer.
Hops are what makes beer, well, beer. They give the beer its bitterness and, depending on quantity, source location, characteristics and amount used in the brewing process, also give the drink its identifiable flavours and aromas. Be that fruity overtones, citrus bite or an indefinable “wow” factor.
By necessity, most of the beer we drink throughout the year is brewed with hops pellets. These compressed pellets stay fresher for longer. But this month, when hops season begins, brew masters around the country will be brewing a batch or two with vine-fresh hops.
Pawel Lewandowski, the head brewer at Mount Brewing Co., was one of the lucky brewers who was able to secure an order of the highly-desirable fresh hops.
“It's once a year only. It's quite exciting,” he smiles as he tells UNO about the plan he’s brewed up for these precious fresh hops. “This season we’ll be brewing fresh hop IPA. A filtered and unfiltered version of the same beer.”
You might know “unfiltered beer” by its more popular name of “hazy”. So while the recipe will be the same, the differing brewing process ensures the two IPAs will taste unique from each other. That, Pawel explains, is the point.
“We want to showcase what filtering does to the beer, let people experience the difference and
let them choose what they prefer.”
Fittingly, for such a special ingredient, Pawel’s crafting a whole new recipe. When pressed for detail he says it will have the flavours and aroma of passionfruit and grapefruit.
“This year we're using specifically only the Nectaron Hops variety, and hoping our drinkers will be able to identify flavours that this specific hop provides.”
Using fresh hops ensures the beer will be much bolder in taste, he explains, with a super fruit-forward aroma.
“Everybody's excited. The smell you experience in the brewery is like going to the perfume shop, basically,” he laughs.
Part of what makes fresh hop season so exciting is that even with the most careful forward planning and recipe refinement there’s no way to predict how the beer is actually going to taste.
“You can make assumptions but there’s science and chaos in the brewing process,” he says. “So you never know until you have your first pint in your hand. Then you can say, 'Okay, we did a good job'.”
Having been at Mount Brewing Co for around eight years, and head brewer for four, and having come up with the recipes for their ever-popular Coffee Stout and much-loved Crazy Hazy, Pawel’s confident that he can do just as good a job when he gets his hands on the fresh hops.
They’ll be getting multiple plane loads with which to brew but, because fresh crop beer requires much more hops per batch than using pellets, the 180 kilos of hops being rushed in will only make two batches of beer.
“We’re going to get around 1200 litres per batch,” he says. “So it's a very limited release.”
Pawel says the two fresh hop IPAs will be on tap at the Rising Tide around the third week of April 2023, with a very small quantity escaping out the door in cans to land in select supermarkets and bottle stores. But, if past seasons are anything to go by, you’ll need to hop down to Rising Tide fairly quickly if you hope to get a taste of the fresh hops hype for yourself.
“I don't think it’s going to last long because fresh hop beers are quite popular. Last year, it lasted maybe two to three weeks on the taps,” he says. “It will probably be the same scenario this season.”
His excitement about brewing with fresh hops is infectious. But how fresh, exactly, are we talking here?
“We're going to use hops that have been harvested on the same day. They're going to be flown up from the South Island from the farm right here to Mount Maunganui. We're going to pick it up from the airport and make the beer on the same day. It will be six or seven hours after the harvest. So straight into it.”
Then with a wide grin, he says, “You can't get any fresher than that!”
Get crafty
If your beer knowledge is a little cloudy, then Mount Brewing Co’s head brewer Pawel Lewandowski is the perfect can-noisseur to clarify the common craft beer varieties.
If your beer knowledge is a little cloudy, then
Mount Brewing Co’s head brewer Pawel Lewandowski is the perfect can-noisseur to clarify the common craft beer varieties.
Photo + Styling Roz McIntosh
XPA
Golden Hour Hazy XPA 4.7%
Hazy IPA is a unique bond created between malt, hops and yeast and like the name implies it has a cloudy appearance. Golden Hour – Hazy XPA has lower than regular IPA alcohol content, much drier body yet a fruity, juicy hoppy hit (think passionfruit, green pineapple, lime with a touch of coconut) delivered by careful selection of American and New Zealand hops, malts and yeast.
APA
Mermaid's Mirth 6%
American pale ale replaces traditional English hops with modern bold, citrus, tropical, pine-like American varieties. APA continues to evolve as breweries experiment with different local ingredients. It's one of the most food-friendly beers that goes very well with meat and cheese. We brew our clean, crisp, medium-bodied Mermaid's Mirth only with American hops.
Pilsner
Mountie 5.2%
All pilsners are lagers, but not all lagers are pilsners. Pilsner is always bright in colour, should be more bitter and hoppy than lager yet smoother with more malt characteristics than IPA. Mountie is brewed with four different New Zealand hops, giving it a more grassy, citrusy and bitter flavour than lager, which makes this pilsner a more complex drinking experience.
NZ IPA
Sea Beast 6%
Indian Pale Ale originated in England for shipping to the British colonies in India in the 18th century. It was pale only compared to the usual darker brews of the day, quite hoppy and had a higher alcohol content (a great preservative for the long trip to India). A good example of a modern IPA is our Sea Beast. It's brewed using only Kiwi hops, giving it a gooseberry, citrusy, floral and piney flavour. It's bitter and balanced with arich malt character.
New England IPA
Crazy Hazy Daze 6.4%
A go-to for lovers of beer in its prime – unfined and unfiltered. Our New England IPA, where bitterness
along with big hoppiness
is balanced with a fuller and rich body, is packed with Citra, Amarillo and Nelson Sauvin hops used only in the whirlpool and dry hop addition, bringing a mango, passionfruit, zesty-like flavour and aroma.
Lager
Relax it's only a lager 4%
This type of beer tends to be less hoppy than pilsner, easier to drink in bigger quantities and, like Relax, it should be clean, crisp and refreshing. A lager uses simpler ingredients so it's far more difficult to brew nice, clean lager that is free from off flavours — because all the mistakes occurred during the brewing process are much harder to cover, which is why we use the best brewing equipment and processes.
IG: mountbrewingco.brewery
Wharf Street: Tauranga city’s sparkling new outdoor dining precinct
Come with us as we take a tour of this must-visit destination, where food and drinks, entertainment, art and culture collide, and the only traffic you’ll find is the foot kind.
Come with us as we take a tour of this must-see destination, where food, drinks, and entertainment come together and the only traffic you’ll find is the foot kind.
Wharf Street has been transformed – an exciting development for Tauranga that sees a selection of eateries and bars spill out onto the pavement, creating a bustling atmosphere for everyone to enjoy. Did you go to the precinct’s first Friday Night Live? It was a roaring success and will continue every week from 5:30 to 9pm until the end of April and again next summer. There are also plans for more weekend events, open-air movie nights and outdoor art exhibitions – and the lane will be put to good use during the jazz festival.
Wharf Street is a cosy yet vibrant place to meet, mix and mingle, and breathes new life into the heart of the city, says Sally Cooke of Downtown Tauranga. “This is very much about creating a unique experience, with great diversity in the food and bar offerings, and all kinds of events. People will be able to enjoy it in so many different ways.”
The Barrel Room
Enjoy the finer things in life with plates and plonks to suit all tastes.
Between their mouth-watering dishes and highest-quality beverages, there’s something for everyone to savour at The Barrel Room. You’ll find wine from the best regions in New Zealand and beyond; an exceptional, ever-changing range of craft beers, special Belgian beers and Heineken on tap; and a stellar selection of spirits to sample. The team of chefs have created a menu filled with international flavours, including crowd-pleaser platters, gourmet burgers and traditional-style handmade pizzas. They also offer quick lunch options if you’re short on time.
Get the full Barrel Room experience with Latin Night on Thursdays and live music on Saturdays, along with brewery, distillery and winery tasting events.
The Crown & Badger
British-meets-Kiwi food and hospitality come together at this popular waterfront pub.
The Crown & Badger has held its place as one of Tauranga’s best-loved destinations for 17 years and is thrilled to be part of the Wharf Street transformation. “It’s exciting,” says owner/general manager Jessica Rafferty. “It’s been so cool to see people gravitating towards this new space – it’s just what Tauranga needed.”
With a sell-out quiz every Tuesday, live music on Fridays and Saturdays, and more than 230 drinks behind the bar, it’s a must-visit hotspot both for folks who want a welcoming place to enjoy a classic British meal and revellers ready to dance the night away. The seasonal menu has a Kiwi twist and along with the lunch deals, the Sunday roast is a Crown & Badger fan favourite.
The Hop House
Creativity’s on tap at this boutique craft-beer bar, where you can experience an ever-evolving roster of innovative brews and special occasions.
Whether you’re a long-time brew aficionado or a recent craft convert, you’ll find your hoppy place on Wharf Street. The Hop House is a craft-beer bar dedicated to local and national boutique beverages, with in-the-know staff who offer service that goes above and beyond. They work with innovative brewers; run creative events, including stand-up comedy nights and a Thursday quiz night that gives back to the community; host monthly tasting events and weekly live music performances; and have a function space that seats 50.
Owner-operator David Stanaway says he’s stoked about what Wharf Street brings to our city. “It’s been game-changing. It really makes Tauranga a destination.”
Enjoy a delicious burger or pizza at The Hop House, or choose food from nearby restaurants to enjoy with their beaut beverages.
Sugo
This forward-thinking Italian-inspired eatery lets local ingredients shine in a polished yet relaxed atmosphere.
Take a stroll down Wharf Street and Sugo will stop you in your tracks. If the deep green facade, twinkling lights, and peeps of red and white get your attention, the menu will make you want to stay. Co-owner/chef Ian Harrison focuses on fresh, local ingredients to create dishes that are constantly being reworked to suit the season. Sugo’s ever-popular chicken saltimbocca has just been given a new twist for autumn, with creamed leeks and lemon verbena, and they’ve devised four different but equally delectable versions of their risotto since their opening in November.
Ian says he and his crew are looking forward to making the most of their new surroundings. “We now have this beautiful outdoor area and it’s a really important part of Tauranga growing up. It brings life back to the city.”
The Chook Nook
Serving Korean-style fried chicken in a quirky setting, the newest restaurant on this block brings an irresistible crispy crunch.
A taste of Korea in downtown Tauranga, The Chook Nook has something for all ages. It only opened in March but has already proven a hit with young and older, thanks to its succinct menu focused firmly on fried chicken. The team hope to extend it as the restaurant grows, but for now, you can choose from crispy fried chicken, sweet and spicy, and soy and garlic, or get a platter of the lot.
Co-owners Paul Kwon and Yd Kim say their style of chicken is incredibly popular with foreigners in Korea, so they wanted to bring it to Tauranga to share the flavours of their home country. The Chook Nook’s fit-out is comfortable and cool, but because it’s part of the Wharf Street development, you’re also welcome to order your chicken to go, then munch on it at any of the precinct’s other establishments that take your fancy. The choice is yours!
Better together
It's unusually cold at the Rising Tide today. Probably because most of one wall and part of the roof is missing. But it’s for a good cause. They’re making room for beer. Better beer.
WORDS TALIA WALDEGRAVE PHOTOS TRACIE HEASMAN
It's unusually cold at the Rising Tide today. Probably because most of one wall and part of the roof is missing. But it’s for a good cause. They’re making room for beer. Better beer.
I'm here to meet a bunch of brewers and brewers are busy people, but luckily, some of them are free to speak to me.
I wrote about the launch of Rising Tide in the spring issue in 2016. The bar is adjacent to (and owned by) Mount Brew Co on Newton Street in The Mount. I’m back so soon because exciting things are happening. Recently, the glorious outdoor decking was extended. This prime spot is always heaving with Friday post-work revellers and keen Sunday sessioners, not to mention the throngs of beer enthusiasts every other day of the week. The new deck didn't need justification, but there's a really good one. Glenn and Virginia Meikle of Mount Brew Co are now sharing their digs with Funk Estate; a brewery started by three guys, Dylan Shearer, Jordan Evison and Shigeo Takagi (Shiggy).
THE STORY
While studying in Wellington, Dylan, Jordan and Shiggy formed a bond over beer. They started brewing at home and before long had their very own brewing company. They’ve been brewing in Auckland since 2015 and now they’re headed our way.
At my bar leaner today are Rising Tide owners Glenn and Virginia, along with two thirds of Funk Estate, Dylan and Jordan.
I try to understand why two competitors are joining forces to brew their beers under one roof.
G: Craft brewing isn’t a competition. We are in it for the greater good. It’s about making better beer.
Locally born and bred, Jordan has long-running connections with Glenn and his family.
G: Jordan and I were catching up over a cold beer. I was moaning about our out-of-date equipment.
J: I was moaning about our premises in Auckland. We were looking for a new place to brew.
Mount Brewing Co. had the perfect venue in a killer spot, and Funk Estate had the best 'stainless' (brewery lingo for equipment), including a canning machine. Competition or not, it was a no brainer. Cans of beer are big. Their popularity is growing over glass bottles. Don't be surprised if you see some pretty inventive labels cropping up in the next year from these two breweries.
J: I suggested we move production down here and co-share the space at Mount Brew Co and its pub, The Rising Tide.
Funk Estate began in beer Mecca, Wellington in 2012. Shiggy worked at underground icon Hashigo Zake. Jordan and Dylan drank there and beer bromance ensued.
Funk Estate have been given a moniker by their fans, the ‘rebels of the craft beer industry.’
D. Haha I’m not sure about that, but it’s flattering! Basically, we make beer we like to drink. Primarily hop-forward beers. Our personal favs are our sour beers like Jungle Boogie Blood Orange Sour.
For Jordan, the move to the Bay is a bit of a homecoming. For Shiggy and Dylan, it’s a chance to settle down somewhere new and, surprise surprise, they’re already falling for the lifestyle.
D. Walking into an already established bar and outlet is beneficial and it’s what we've always wanted. Being able to slot right into this set-up is fantastic.”
Last year I asked what Mount Brewing C. had planned for the future. Glenn was hoping for one more kettle. Now has a whole new brewery. I mention this to him and he smiles, shaking his head in disbelief. For him, it’s all about the beer and constantly striving to make it better.
G. You can’t beat fresh beer and the biggest problem with flagons is that it loses its freshness quickly. These guys have brought down state of the art canning equipment so now we can produce stubbies and cans with a much longer shelf life. We are making better beer than ever.
In time for summer, that sunny deck just got even better, with an outdoor bar offering ten additional taps to the existing 29 inside.
I broach the subject of a special release beer mash-up between the two labels. Dylan is quick to reply - I'm 100% sure it'll happen one day.
Know the craft
The Barrel Room is a knowledge hub of craft beer, fine wine and spirits matched with fantastic food.
WORDS MONIQUE BALVERT-O’CONNOR / PHOTOS KENRICK RHYS
Locals and holidaymakers looking for a notable dining experience need go no further than Tauranga’s The Barrel Room.
Home to craft beer, whisky, fine wine, tasty food and live music, The Barrel Room on Tauranga’s Wharf Street has been wowing people since it opened its doors two years ago. Driven by a passion for finely crafted things, owners Carolyn and Stewart Gebbie came to Tauranga to offer the city something new.
The locals are immensely grateful and appreciate that Carolyn and Stewart have excellent drink, food, service and atmosphere on tap. For this couple, the business is a marriage made in heaven. Carolyn loves wine, while Stewart loves beer – and he certainly knows about it; he co-owns Wellington craft brewery Te Aro Brewing Co, and loves how The Barrel Room is a celebration of great beer.
The selection is great, with 16 independent taps, which means the Gebbies can serve what they believe are New Zealand’s best beers. They have four taps dedicated to local brewers, and use the Untappd app to let customers know which beers and ciders they have on tap at any time. It’s little wonder The Barrel Room is a hit among lovers of craft beer.
The same high level of attention is given to wine. Carolyn explains the Coravin Wine System is in use at The Barrel Room. This allows wine to be poured by the glass without the rest of the bottle spoiling. This wine preservation system is like a favourite appliance, she says.
“We currently offer 63 wines by the glass and more by the bottle. We regularly make changes to our list to provide interest and the opportunity to try new wines,” Carolyn proudly explains.
Unsure which wine, beer, whisky or gin (served in crystal, no less) to sample? The Barrel Room provides the perfect solution with its ‘tasting flights’.
“It’s a great discovery experience. For example, the wine tasting flight menu offers a responsible three half-pours. Come in, bring your friends, and ask for a tasting flight,” Carolyn says. Advice will be on-hand, she adds, without the need to listen to a winemaker talk for an hour!
The tasting flights – for wine, beer, or spirits – are proving an excellent idea for work functions (think Christmas), stag dos, hens’ nights, and just fun gatherings in general.
The Barrel Room is open until late, so it’s a great place to head to after late-night entertainment in town. Or come to The Barrel Room for entertainment – there’s live music on Saturdays and sometimes Fridays too.
Stewart and Carolyn say their aim is to do food and drinks well and to pair them well. The food options include: tacos, beef and blue burgers; Thai beef salad; various pizzas (with handmade bases); steak, fish and chips, and lighter offerings like calamari, and build-your-own platters.
“As requested by our regulars, we have introduced a dessert menu,” Carolyn says, adding that matcha panna cotta with yuzu and rosemary crumble is among the favourites.
The menu isn’t complete without excellent service and a great environment, Carolyn and Stewart say. All staff are trained to ensure the service they offer is first-rate. As for offering an atmospheric venue, The Barrel Room’s eye-catching décor includes barrels on the back wall, and the front of the bar features a patchwork of wine barrel staves – a feature created by Stewart.
It’s a cosy and inviting environment in winter, while, in summer, if the sun’s out, then The Barrel Room has a courtyard for drinks in the sunshine. In fact, that was a great attractor when the Gebbies were deciding where to set up their venture. Just perfect, they decided, and thousands agree.
