THE KIWI KRONICLES - BREWERS, BAGGAGE AND BIO SECURITY
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The podcast conversation focused on the unique characteristics of New Zealand hops and the innovative breeding processes that create their distinct varieties. Will and the brewing panel talk all about the aromas you can expect from these hops, the flavours they produce in the beer and the best beer styles to pair them with, going into depth about NZ varieties such as Nectaron, Superdelic, and Rakau.
This episode also features a thrilling chat between Paddie and Don – brewing director for Cotswold based brewery Hawkstone. Where they cover everything from strong cheeses, to the best pubs in the world.
New Zealand hops' unique characteristics and breeding process
- Will Rogers explains how triploid hops are bred and grown in New Zealand, with a focus on their seedless nature.
- New Zealand’s clean air and remote location make it an ideal place for growing hops without fungal diseases or pests, allowing for almost organic growing conditions.
- Will Rogers shares his experience of visiting a hop farm in New Zealand and how cautious you need to be to avoid brining hop diseases onto the farm.
New Zealand Varieties Explained
- Will Rogers, Mark Dredge and the rest of the panel discuss New Zealand hops, including their origins and flavour profiles covering hops such as Rakau, Waimean, Wai-iti and Superdelic
- Rhys Pillai and Will Rogers discuss the communication and processing of hops within a cooperative, highlighting the importance of precise timing when picking and quality control.
- Brian Dickson highlights Rakau and Waimea hops as unsung varieties with distinct stone fruit characters, still used in modern IPAs.
- Will Rogers, Rhys Pillai, and Brian Dickson discuss Wai-iti hop’s high oil content and versatility in IPAs, with a focus on its gentle bitterness and limey flavours.
- Rhys recommends Pacific Gem hops for their citrus and floral notes, while Will highlights their low alpha and high oil content.
Don Burke - 5 Minutes with Faram
- Favourite food and beer pairing? Don recommends pairing DIPA beers with strong cheeses and cold meats.
- Favourite pub? Don Burke give stories about this favourite pub, Dior Corridonia in Ireland
- Who’s your biggest inspiration? Don aspires to brew with John Kimmich, founder of Alchemist in America, known for his innovative IPAs and New England-style brewing.
- Where did it all start? Burke’s interest in brewing began when he was managing a bar in Frankfurt, Germany, near a brewery, and he learned from the brewers there.
