There are a few things you should know as a consumer when it comes to the new beer market. What’s in the beer you’re drinking? What size drink will you get at a bar and how many of those high strength beers can you drink before you’re over the limit? We answer these questions and reveal scores for 7 home brewing kits.
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The trend of beer drinkers turning to craft beer has meant a whole new nomenclature to get used to, but also a subtle change in culture.
Many bars now serve craft beers or at least big brewery imitation-craft beers, such as Crafty Beggars, Boundary Road, or Monteiths. Where previously we had draught beers now we have a variety of styles: from pilsners to chocolate oatmeal stouts to mango, chilli, and Vietnamese mint pale ales… walking into a bar can get very confusing.
We’ve listed a number of popular styles to give you an idea of what to expect.
Lagers and pilsners are lighter beers made with different yeast to ales. Lagers tend to be crisper while pilsners have a softer flavour. Most mass marketed beers are lagers. If you haven’t tried a craft beer, this is the style to start with.
Why don’t you try:
Pale ales are light coloured beers with a good amount of hop bitterness. There’s a big range of pale ales, most with regional variations. British Pale Ales tend to be maltier with less harsh bitterness than other pale ale styles. American Pale Ales (APAs) have big hop flavours often described as “pine resin”. India Pale Ales (IPAs) are also known to be hoppy and nicely bitter, but without the dark resin flavour. New Zealand Pale Ales (NZPAs) are a newish style made using New Zealand hops that tend to give a nice “tropical” fruity hop bitterness to the beer.
Why don’t you try:
Wheat beers are another style with a wide variety of versions, though they are far subtler than pale ales and all are brewed with wheat instead of a percentage of malt. Wheat beer flavours can range from citrus and coriander to banana. They also tend to be cloudier than other styles and softer on the palate.
Why don’t you try:
Stouts and porters are dark beers with strong malt flavours. Often they will have notes of coffee and dark toast. Generally these darker beers have a higher alcohol percentage. In recent years some brewers have experimented with creating hoppy stouts and porters.
Why don’t you try:
Sours can be made in a wide variety of styles. The most common are very light with strong citrusy sour flavours and usually less than 4% abv. Other, less common, sours are made by barrel-aging. These tend to be darker with a stronger flavour and much higher alcohol content. These barrel-aged beers are also perfect for aging at home like wine.
Why don’t you try:
Imperial beers are larger sized beers made in various styles, but most often found as stouts. They average around 8-9% but can get upwards of 15%. As there aren’t many imperial beers made as part of a regular line-up, we suggest you just check your local bar.
The words "East India Pale Ale" adorn every bottle of Tui. It's a throwback to the original strong and bitter beer called Wagstaff's IPA, but the current version of Tui is a pale lager. The claim is reiterated on the Tui website (“This rather traditional IPA by modern standards…”). With the influx of new craft beers and all of the new popular styles this can be incredibly confusing to consumers not to mention a potential breach of the Fair Trading Act. We asked DB to comment but got no response.
DB also produces beer in its Monteith’s range marketed as a Radler. A traditional Radler is a low alcohol light beer with lemon-lime flavour added meant as a refreshing drink. Monteith’s version is 5% abv, much higher than any drinker would be expecting.
The Reinheitsgebot, also known as the German Beer Purity Law, set beer ingredients in 16th century Germany to only include malt, hops and water (it was written before yeast was known as an ingredient). However, these days brewers are adding all kinds of interesting ingredients from chilli and chocolate to seaweed and ewe’s milk.
These new ingredients have the potential to set off a number of allergies. Annoyingly many beer labels do not list the ingredients. Milk stouts, for example, use lactose as a sugar as it’s not eaten by the yeast, but many milk stouts are not described as such. Nor are the ingredients listed.
Unlike the UK, there is no official measure of a pint in New Zealand. In fact the Ministry of Business, Innovation and Employment advise that: “The use of Imperial measures (eg, 'pint') for trade is illegal, so avoid using this term.” Most New Zealand bars use a 425-473ml glass closer to the American pint than the Imperial. So if you go into a bar and ask for a pint, know that it is only a colloquial term here and you cannot expect a larger size.
With the increase in higher alcohol beers, more bars are offering half pints. These glasses can range in size from 250-300ml and offer consumers more choice in how they’re drinking.
A standard drink is defined as the amount of alcohol the average person can process in an hour. So if a beer is listed as 1.5 standard drinks, that means you have roughly an hour and half before your body has processed that drink. Of course while standard drinks are a good guide, it will change slightly depending on your height, weight, age and health. But if you aren’t sure of what the standard drink measurement is then you can use this formula:
[drink volume in litres] x [%abv] x 0.789 = [standard drinks]
So 500ml of 5% beer is: 0.5 x 5 x 0.789 = 1.97 standard drinks. This is a good number to have in mind while drinking as most beers hover around the 5% mark. If you were drinking the same amount of a 10% abv Imperial stout this number rises to 4 standard drinks. This is why half pints are a good idea.
Home brewing is going through a renaissance in New Zealand as better beers and better brewing supplies have become available. We took a look at 7 brewing kits, from supermarket level can kits through to more complex kits that require extra hops.
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Michael Donaldson is an award winning beer writer. In his book Beer Nation, which chronicles the history of beer in New Zealand, he uncovered this description of Speights from journalist Pat Lawler in 1964: bitter, austere, “mighty and mystic”, with a strong hop character. Lawlor said it was so strong and bitter that he was forced to turn it into a shandy to make it palatable.
@mjwd quick history question: would an IPA made in the 1900-10s taste like modern Tui?— Howlin' Green (@hadyngreen) October 5, 2014
In recent years many brewers have moved back to putting their beer into cans. For a long time it was seen as a backwards move, as many poorly made beers were put in the cheaper cans. However, cans have a longer shelf life, do nothing to the flavour of the beer, are easy to recycle and don’t break. In fact they protect the beer from its biggest enemy: light. Light can cause an effect called “light strike” that can create “skunk” flavours in beer. Green bottles are the worst for this, brown bottles are better, but cans are the best.
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