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The final chapter in our beer expedition

to the best of NZ's

Afive-series journey through small towns which make big, fullflavoured craft beers ends in Wa¯ naka and Oamaru. One of the breweries is in a toy museum, another operated by ‘‘wacky beetles’’, while Oamaru has Victorian streets and European-styled beers. A fun ending is in store. Pull up a stool.

Takapo¯ /Tekapo (population 558)

Who: Burkes Brewing Co. What: On your way from Canterbury to Central Otago, you have to stop somewhere, so why not beautiful Tekapo, where you can find scenery, stars and Burkes Brewing Co.

Burkes is based at the Blue Lake Eatery and Bar in Tekapo (the smallest town we’ve visited on our five-part journey) in the Mackenzie Basin high country.

Burkes Brewing Co, a parttime brewery, won the Brewers Guild of New Zealand’s prestigious champion NZ beer award with its Unforgiven Porter, ahead of 839 entries across 122 different style classes and 72 companies. So yum, then.

Company co-owner Sebastian Burke moved into brewing from a career as an aircraft engineer. Working in Twizel he dabbled with home brewing, then got serious in 2015.

‘‘Burke’’ is an appropriate name for a brewery in the Mackenzie with the state highway leading to the high country passing up via Burkes Pass (known by Ma¯ ori as Te Kopi Opihi), named for a bullock team driver from the 1850s.

‘‘It wasn’t intentional to use the name because of Burkes Pass. Burke originated from Australia and I think he is a distant relative.’’

Flagship beer: For summer it would be #FAKENEWS, a Hazy IPA beer with a name that’s hard to Trump.

Food: Yes, there is food. Sharing platters that feature a mix of the best entrees, and main courses and our bespoke desserts are to die (happy) for!

Open: Open Wednesday to Sunday from 4pm till late.

Wa¯ naka (population 8900)

Who: Rhyme and Reason. What: After brewing on and off for seven years in Australia, Oamaru-raised co-owner and head brewer Jess Wolfgang came home to set up her own brewery, with business and life partner Simon Ross (a bottling whiz).

Rhyme and Reason eventually opened in June 2017, helping give Wa¯ naka the most breweries per capita in New Zealand.

‘‘We are a small crew of wacky beetles and everyone on the team holds their own and on the flip of a coin, does it all,’’ marketing manager Kate Mitchell says.

‘‘We brew, package, selfdistribute in Wa¯ naka, pour onsite, throw kick-ass events, collaborate with our pals around town, and market under one roof.’’

Bartenders get to help brew and pitch recipe ideas as well, which might be where a beer called ‘‘Calm Down Karen’’ came from. It’s no longer available; maybe someone complained to the manager.

‘‘Calm Down Karen does pop on tap every once in a while . . . and we do have intentions of a graphic refresh and release again in 2022,’’ Mitchell says. Flagship beer: Rhyme and Reason recently rolled out 440ml, and saw the Hazy IPA Fruity Patootie take off big-time. It had always been a taproom favourite.

‘‘We have been stoked on that beer since inception and to see it do so well all over New Zealand, on and off premise, has been rad,’’ Mitchell says.

Food: Limited to fairly basic offerings; cheese plate, jerky, peanuts, chips, salsa and microwave TV dinners. BUT, there are rotating food trucks at the weekend. Morsel and The Fox & Badger are among the usual suspects. When there is no food truck, BYOF (bring your own food) is welcomed.

‘‘We have had people bring in a full Sunday roast, absolutely classic,’’ Mitchell says.

Open: Monday-Friday 1pm8:30pm(ish) and SaturdaySunday, noon-8:30pm(ish), but can stay open later for live music or a comedy show.

Who: Ground Up Brewing. What: Started in 2014 by enthusiastic climbers Oli Boyes and Jules Webster, who turned their hand from the rope access game to brewing.

After deciding enough was enough, they put their life savings into building a tiny 100-litre brew system and workshop. They brewed 8000 litres in their first year, and gained a cult following in

Wa¯ naka.

It’s been up, up, up from there. Most Ground Up beers are named after routes and climbs, which the owners have either done, or are on their ultimate tick list.

Boyses and Webster said they were used to pushing themselves into the unknown, so the brewery venture seemed almost normal.

Ground Up was an obvious choice for the name. Its logo is replica of a metal link used in climbing.

Their range covers a lot of ground, climbing from 3.6 per cent hazy pale ale to a 10.2 per cent port barrel-aged imperial stout and ‘‘everything in between’’.

Ground Up has always been about the beer, and is still pushing boundaries and brewing using new techniques.

The duo say they try not to categorise themselves as ‘‘craft beer’’ – they just make beer.

Ground Up opened a taproom in December 2020, where a full range (22 taps) is on offer.

‘‘We’ve created a community of beer lovers who enjoy a yarn with our dedicated staff who love beer as much as our customers,’’ says bar manager Lucy Wilson.

‘‘Growing from the ground up has been challenging but rewarding, and we are now proud to sit in our own taproom and enjoy a pint of our finest.’’ Flagship beers: Crag Dog has sprinted off with its most popular beer prize. A hazy pale ale sitting at 4.5 per cent is a recipe for a grand time in the hazy-crazed craft beer world. It’s packed with Southern Cross, Idaho 7 and Simcoe making for a flavourful pint, but not too boozy. It quenches the thirst and is perfect for a warm Wa¯ naka day, Ground Up will tell you. Food: Has teamed with Wanaka ‘Wich Project, a food trailer specialising in the American sandwich. The ‘Wich Project sits in the driveway selling the likes of the Philly cheese steak wit’ fried onions and peppers, NYC deli-style Reuben on proper marble rye, or an Italian hoagie stuffed with Italian meats, provolone cheese, and fresh veggies on a long roll.

Open: Seven days a week, from 2pm until 8pm(ish).

Who: Wanaka Beerworks. What: Wanaka Beerworks has been operating continually since 1998, when craft beer was still in its infancy in New Zealand.

With craft beer now in the mainstream, Wanaka Beerworks is along for the ride, and some environment frills and thrills; all beers are made using 100 per cent solar power, with the water drawn from an on-site alpine spring.

The brewery switched from bottles to cans to help reduce its environmental footprint and keep the beer as fresh as possible.

Flagship beer: Jabberwocky and Brewski are the two ranges. The signature Brewski beer is the Pilsner, which has been brewed there for 22 years. Crisp, floral and low-carb, it is still brewed to the original recipe. For the Jabberwocky range the Pale Ale is the hero. It’s a New Zealand-style pale ale with a fruity and refreshing hop profile. Food: A range of bar snacks and pizzas is available in the tasting room.

Open: 10am-5pm, daily, or if you can get there order online, with free delivery nationwide.

Oamaru (population 13,850)

Who: Craftwork.

What: An idiosyncratic Belgianstyle nano-brewery, in the heart of Victorian Oamaru, a leisurely 90-minute drive north from Dunedin.

Oamaru is known for its Victorian streets, its galleries, Ma¯ ori history, and the steampunk movement.

Lee-Ann Scotti and Michael O’Brien started Craftwork in 2014, and have been brewing, cleaning and administrating almost every day since.

Most recipes and brewing are shared equally between the pair, Scotti says.

‘‘We have come from an artisan homespun background. All our beers are re-fermented in the bottle or keg, on live yeast. We have a wide variety of styles, albeit Belgian in influence, simply because we love Belgium, its quirky culture, beers and cuisine.’’

Flagship beers: Good Lord Tripel, 9 per cent alcohol by volume, and a classic Belgianstyle tripel.

Food: The tasting room is under construction, so check the website for opening details. There is a large variety of New Zealand small-batch cheeses, savoury creˆ pes, and toasted sandwiches

Open: 1pm-8pm daily.

Who: Scotts Brewing.

What: An independent craft brewery and restaurant in the heart of Oamaru overlooking the harbour. Specialising in premium craft brews, including its famous gluten-free pale ale.

Its range covers every inclination – Golden Ale, NZ Pale Ale, Pilsner, Lager, Porter, IPA, Extra Stout, Light Ale, Apple Cider, real raspberry cider, and gluten-free Pale Ale, all using a bounty of local ingredients.

Founder Phillip Scott set up the original brewery in Auckland in 2007 with the dream of bringing back beer for glutenfree New Zealanders (being a coeliac himself).

In 2013, he and wife Tyla returned to their roots and built a brewery on the historic Oamaru waterfront.

The 2500-litre brewhouse, with 10 fermenters, bottling line, wholesale distribution centre and restaurant now employs more than 50 people.

Flagship beers: Nineteen 05 Golden Ale was the first beer commercially brewed in the North Otago town since 1905, when an election put a cork in beer production for the region. Politicians wanted to clean up the town, so they targeted alcohol.

Food: Stone-baked pizza with house-made bases, topped with quality local ingredients. Housesmoked low ‘n’ slow meats, chicken wings, calamari, nachos, salads and locally made cheeses. And – as you’d expect – an extensive gluten-free menu, with plenty of vegan and vegetarian options.

Open: Daily, 11am until late.

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2022-01-16T08:00:00.0000000Z

2022-01-16T08:00:00.0000000Z

https://fairfaxmedia.pressreader.com/article/281968906051053

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