We believe that by far the best way to understand what something tastes like - is to taste it. We also know that as soon as a suggestion is made as to the flavour of a product, your perception of how it tastes will be influenced by that. For this reason, we prefer not to tell you what the product tastes like and trust that you can decide that for yourselves. Besides - everybody tastes things differently. Bitterness is particularly so. There are bittering compounds that some people can’t detect at all while others will detect them strongly. Stating IBU’s - might give you a theoretical bittering level - but in reality - and is often - is quite misleading.
Hops - We use a lot of Wakatu - especially in the Golden Goose. An older variety based on the Hallertau strain, which makes for a nicely balanced beer. Pacific Gem is used for up front bittering in several beers. Riwaka , Motueka Nelson Sauvin for a bit of ‘fruit’.e also gown hops which we call ‘Onekaka’ - these are used mainly in the seasonal Lawn Moa lager
Malts - 100% Gladfield, grown and malted by Doug and Gabbi and their team down at Dunsandal - mid Canturbury. Pilsner makes up the bulk, colour and body from various special malts roasted in ‘Gabriela’
Yeasts - Ale - US-05 and US-05 (T-58 in the strong ones) Lagers - W-35/70
Water - the most important ingredient - comes from a small bush filtered stream in the hill behind the Mussel Inn. Very low in dissolved minerals - high in all the good stuff that water should have in it. No chemicals added.
Apples for our ciders. Predominantly Granny Smith, with as many Sturmers as we can find. Also crab apples from our own orchard to add a bit of acid. Sometime other random varieties depending of what the season provides us with. The feijoas for the Freckled frog are mainly grown in our own orchard, topped up by some from Rockville.
Lemons for the Lemming Aid are all grown on site
Yes - we have won the occasional award (back when we entered as a way to support the NZ Brewers Guild). But like tasting notes - awards are largely meaningless - and the general public don't really understand how they work anyway. The simple fact that a gold medal award winning beer from one year (especially coming from a ‘big’ brewery) fails to win a gold the next year goes to show that there is something amiss with the system. Unlike wine - which has God’s influence - it’s not that hard to make a consistent beer. When a group of people sit around a table, taste a beer and then discuss it - like tasting notes, the end result is bound to be slanted by that discussion - and the fashion of the day. Also - the huge range of styles that are being produced these days has turned awards into a sport whereby the competition is to try and enter you beer into the right class. We often hear the comment - ‘Great beer - wrong class sorry’. What can be stunning in one class can be a terrible fault in another. The awards are, however, a great chance for brewers to get together, have a few beers and tell a few lies. I miss that - especially now when there are so many more brewers on the block.