Invention and adventure

THIS year’s hop harvest is in. But just before the lockdown several breweries, mainly in Wellington, rushed across Cook Strait to grab some off the vine and get them into their beer within 24 hours.

They want to make a beer with fresh grassy character like that of a sauvignon blanc wine.

Mac’s used to produce a Brewjolais brew at this time of year on tap for Mac’s bars, but the Christchurch earthquake in 2011 broke the brewery there — and the tradition. It has now resumed in cans as Fresh Hop IPA.

The beer (6%) is so named because it uses the first hops of the season, just as Beaujolais is the first wine released each vintage in France.

Fresh, or green, hops are picked from the vine (rather than dried and packaged for later use) and quickly introduced to a brew while fresh.

Those in Brewjolais were picked in the Nelson region and flown just before lockdown to Little Creatures (an Australian brand bought by Lion in 2012) brewery that was opened in Auckland 18 months ago.

Brewjolais costs about $8 for 440ml.

flavours balancing the malt flavour.