Otago breweries take three gongs
THREE Otago breweries were among the medals at the Brewers Guild of New Zealand Beer Awards.
The Otago Brew School entered six beers and won medals for four — a silver for dunkelweizen and bronze for each of Kolsch, oatmeal stout and pale ale.
They were made by Otago Polytechnic students in Cromwell under the supervision of their tutors.
The brews were being sold at the school’s cellar door on Bannockburn Rd.
The school and two Otago breweries were among the nearly 80 breweries which entered about 800 beers in the awards.
Queenstown’s Altitude brewery was awarded 16 medals, including the trophy for the best stout, Starlight Highway.
Its Mischievous Kea IPA (bronze) is widely available.
The awards were made at Emerson’s Brewery in Dunedin, which gained medals for a range of limited edition beers, including gold for Taieri George spiced ale which is released every March.
Those that are usually on retail shelves included Bird Dog IPA (gold), Bookbinder, 1812 and Old 95 (bronze) — the latter winning the trophy for best British ale.
Many of the beers entered were made in small quantities and some are only available at their brewery’s taproom.
Those that are widely available included Mac’s Gold and Mid Vicious (silver), Green Beret and Ultra Violet (bronze); Lion Red (silver); Speight’s Gold Medal Ale and Distinction Ale (silver), Triple Hop pilsner (bronze); Steinlager Tokyo Dry (silver), Zero and Mid (bronze); Export Gold extra low carb (silver), Export 33 (bronze) and Epic Armageddon IPA (silver).
Search online for “New Zealand beer awards” to see what the judges thought of your regular tipple or to check out the best of the styles you prefer and chase them up at the brewery they were made at.
The July 1 increase in beer tax is starting to push up retail prices, but there could be more to come as breweries give up trying to absorb other cost rises.
Carbon dioxide can represent up to 5% of the cost of making beer, and it now costs about 30% more because, since the Marsden Point refinery closed in March, it has to be imported.
The closure saw a shortage of CO2 and some breweries temporarily had to use nitrogen, which costs twice as much.
CO2 not only enhances flavour and provides fizz for the head but is used during the process to keep out oxygen that makes beer go stale.
The cost of returnable pallets has risen by nearly 30% and the plastic wrap by 20%.
The cost of barley, the main ingredient of beer, is on the rise because of the RussiaUkraine war where 30% of the world’s supply comes from — it now costs 50% more than it did a year ago.
The German Beer Association is predicting a 30% rise in the price of beer.
READERS sometimes ask how I go about choosing the wines that grace this column. I could say serendipity (given the quality of the wines on show today) but in reality I am reliant on samples that wineries send in for evaluation.
Occasionally I am proactive in seeking wines for a particular theme, but more often reactive. Thankfully, many wineries are supportive of the Otago Daily
and regularly send their new releases.
An allCentral lineup today and a very classy one at that.
2020 Valli Bannockburn Vineyard Pinot Noir
Gorgeous floraity, almost violets, savoury, pencil lead, tamarillo, subtle oak, wild herbs. Rich taffeta like mouthfeel, ripe without being ‘‘sweet’’, powerful tannins hinting at black tea, a depth to the fruit filling the mouth. Vibrancy and energy, crisp, bright, ripe yet closing dry. Savoury notes build, wisps of balsam, flavours hang in the mouth. Simply gorgeous.
www.valliwine.com
Powerful nose, tilled earth & herbal notes lead, savoury elements follow, the fruit neatly in support. Nicely chewy mouthfeel, spices, savoury notes evident, a hint of cranberry gives piquancy adding to the freshness. Power without weight, delightful balance and a superlong finish framed by wild herbs and savoury qualities. You really want another glass!
www.valliwine.com
2020 Dicey The Inlet Bannockburn Pinot Noir