As I sit here on a chilly Thursday Manawatu evening, its been a big week in ManawaBrew world.
I've looked into a domain name for the site - figured its easier to market than hey, check out blah.blogspot.co.nz, had a chat with a guy about a logo as well and I have had some chats with the lads about a place in town that could be interested in some home brew tastings. More on that when I actually pull finger and have that chat, watch this space though!
I also finished reading a book by Micheal Donaldson called Beer Nation: The Art and Heart of Kiwi Beer. Very hard book to put down, highly recommended to anyone in New Zealand, or overseas for that matter that wants to know the history of beer and brewing scene in New Zealand.
A couple of things I found really interesting, Speights as we know it, used to be dry hopped. Yes, dry hopped beer way back when Jesus was a Cowboy. Something I never knew. Could explain why the father in law never liked Tui! I guess I may have known that should I have done the tour all those years ago I was there, instead of the chocolate factory.
Another thing I found interesting is why, now, I understand why there is such flavour (sic) in "New Zealand Draught" beer (Tui, Export Gold, DB, Lion Red), a secret ingredient.....sugar. Plain old sugar. Now it might not come as a suprise to some, but it makes sense to me now why on the label for Macs Gold you see 'all malt lager'.
The 6'oclock swill gets a good mention and I agree with what Micheal is saying. I maybe a part of the generation of young (sic) males who are still entwined in the mindset of the 6 o'clock swill and I'll admit I probably have passed it onto young males coming through my local rugby club, but its New Zealand right? It's how we roll. Well, once you've read the book, you might understand why it is that way, can we change it though?