Travelling through Europe and the U.K, it has taught me a lot about styles of beers around the world. Knowing how to give those traditional styles a kiwi twist with our lovely hops or outragously break all the rules with IIPAs and Black & White IPAs.We now live in a Beer World that is full of intense and flavoursome hops that have been bred by new programmes in New Zealand and America. This has really changed the brewing landscape and allowed for individuality of each brewer. I love to brew with the latest hops like Citra, Simcoe, Amarillo, Mosaic, Riwaka, Motueka, Kohatu, Waimea & Galaxy.
In 2002 , my family created a wine brand called Abbey Cellars and proceeded to build a winery in 2005. It's a small boutique winery with a great cellar door, which was finished in 2008.
Around this time, i started travelling around asia and europe. I was amazed at the small brewpubs everywhere and how different they all were. Vietnam breweries producing Belgium beer and U.K producing American styles astounded me. There seemed to be a renaissance happening around the world.
I started on a little pilot brewing equipment doing 100 litres and still do for experimental and crazy beer styles. That's what makes it fun, to be able to try and experiment with a range of styles and flavours. The beers came out amazing with some crazy flavours from new and experimental hops that were coming out of NZ and America at the time, which really got me inspired to carry on.
In 2012, I thought the winery cellar door would be a great place for a brewpub as well. So, I set about doing small batches to test the market and create a lot of new recipes. Everyone seemed willing volunteers to try the beer, so have kept expanded ever since.
2013 is the year we are kicking off commercial sales of bottles and kegs. An exciting hobby that has become a bigger project.We look forward to sharing the beers that we have created with you and all the exciting new assertive and bold beers to come!
From the very beginning
I was bored of the industrially brewed lagers and psuedo ales that dominated the NZ market. So, I decided to devote some time and love into brewing some real beer with a wide range of styles.
beer making process
Malt, Hops, Yeast & Water. Simple really!The brewing process begins with malted grain. Once milled, the malt is ready for the mash tun. The malt is mixed into the mash tun with hot water, converting starches into sugars. The sugary liquid called wort is transferred to our brew kettle in a process called lautering. Once the wort is in the kettle, heat is applied until it begins to boil. In the early stages of the boil, we add bittering hops. In later stages of the boil, we add flavor and aroma hops, which provide the distinctive citrus, pine and floral hop notes that our hoppy beers are known for. After this process is complete, the wort is whirlpooled to separate the hops from the liquid. The wort is then cooled and transferred to one of our fermentation tanks. In the fermentation tanks, the wort is mixed with yeast which eagerly gobble up sugars and coverts them into alcohol and CO2 in a stage called primary fermentation.