New Releases

I haven't talked about any of the more commercial breweries in a while, focusing on craft beers is a full time job, and with so many incredible beers around I have my work cut out for me! But both Mac's and Monteith's have quietly (or not so quietly in the case of Mac's) slipped new brews onto the market... and those brews have made their way to me...

It's always quite strange to reflect of the parallel paths of these breweries - both were once independents, bravely forging their way into beer drinkers hearts and minds through innovative and invigorating brewing. Mac's is widely credited with bringing back all malt brewing to New Zealand and a compelling case could be made for both breweries reviving interest in craft beer in our fair land.

So it's perplexing to see that both have just released brews cashing in on the recent wave of Pale Ale popularity. And while its great to see them putting their own spin on the style I can't help but feel that something is missing. Once the innovators they have become the imitators.

My pick of the two would be easily Monteith's Pacific Pale Ale. They've made more of an American style and combined local and US hops. All the elements are their, and very well balanced at that, but the end result is slightly... well, for want of a better word "commercial". Now in saying that, this isn't and drop at all, and twice in recent weeks I've been perusing the selection at the supermarket looking for an easy drinker and this has been my pick. Which is to say that on it's own merits, amongst a selection of global brand lagers, it's a clear winner.

Next up, Mac's have, with their usual and charming brand personality, launched their own Pale Ale, nicknamed "Shady" (sic). Unfortunately the colour is the only real resemblance to Pales Ales you might recognise - the hops are so far down in the mix that all you're really left with is what seems like a top-fermented version of Mac's Gold. Which once again isn't to say that this is a bad beer, just somewhat disappointing. And once again this is quite palatable as a session beer, but if you're expecting something similar to an Epic, Boundry Road or Fat Yak you'll be wanting something with a bit more character.

Great White on their other hand is something to consider next time you're browsing the aisles. Aside from Hoegaarden, we don't tend to get a lot of White/Wit styles in the country and that is a shame. Perfect for summer drinking, a decent Wheat beer is the perfect choice. Great White delivers and more importantly, puts Macs ahead of the curve. Now I'm not sure if I'm picking up on the "rose petals" or "turkish delight" but this does bring all the right characteristics, and with a slice of lemon it's delicious. Mac's proves that they still have the spirit of innovation and that is a great thing to see by a brand once recognised as being cutting edge.

Another day, another Pils

Pilsner (like most beer) is pretty good, and while I might dwell on Ales at times it's important not to forget our cold-fermented friends, the Lagers and Pilsners.I've talked about a damn fine beer - if not a typical Pilsner before, but today I want to look at a couple of different beers, including one of the best Pilsners.

In my review of Mac's Hop Rocker I talked about the history of Mac's brewery and it's importance on the New Zealand beer scene, but I neglected to delve into what makes a Pilsner. Some time in the 1800's bottom fermenting yeasts were used to make beer that was then kept in caves around modern day Germany and Czech Republic - the process called Lagering (German for "Storage") led to the style's of beer we now call Lager's. Pilsner is technically a type of Lager (much the same as Bitter is a type of Ale) with unique characteristics. The first real Pilsners were made in the Bohemian town of Pilzen around 1840 using the newly popular bottom fermenting yeasts, as well as the recently developed pale malts - with local soft water and Saaz hops from a nearby town. The result was then left in caves to mature and clear.Pilsner Urquell is still made there today.

If your only experience with Pilsner is Heineken then you're in for a treat. While northern European commercial Pilsners (Heineken, Grolsch, Amstel, Stella Atrois) tend to be slightly sweet and malty, traditional Czech and Barvarian Pilsner is more crisp with a notable bitterness of hops. Urquell (meaning "Original Source" in German is officially the first Pilsner and easily one of the best. Very real and present Hops in traditional Saaz dominate the flavour, finished by crisp malt. Everything about this beer is refreshing, from the light golden colour through to the clean finish and the lasting head. Best drunk in Bohemian beer halls full of laughter and song!

For a brilliant modern take on the Pilsner, I look no further than Monteiths Pilsner. Back when DB Export Dry was saving kiwi blokes from the popularity of wine (according to the advertising anyway) Monteiths were upgrading their production to cope with demand for premium quality beer. Along came Monteiths Pilsner. It might not be the most experimental or innovative Pilsner, but unlike a lot of other variations on the theme, this fantastic beer is true to style. Warm gold in colour and a fraction sweeter than Bohemian Pilsners but with more distinction than your average Heineken, this Pils had something special going for it - Nobel Hop varieties grown locally. Compared to many of today's beers the hops remain subtle (though the same could easily be said of Urquell) but their presence adds complexity to a delicious and charming beer.

Pilsners are great session beers, and the perfect refreshing pint on a warm sunny afternoon - kind of like how this one is shaping out!