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Grainfather Blog - Road to Homebrew Con: New Zealand

By Sam Loader - Resident Grainfather Brewer 28/05/2018 16:12 Comments

NZ Pale Ale

New Zealand: Pale Ale

BREW RECIPE HERE - GRAINFATHER RECIPE CREATOR 

 

Overall Impression: A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence reflects New Zealand hop varieties with a wide range of characteristics. An average-strength hop-forward pale New Zealand craft beer, generally balanced to be more accessible than New world IPAs.

Aroma: Moderate to strong hop aroma from New Zealand hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics is required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance: Pale golden to light amber. Moderately large white to off-white head with good retention. Generally, quite clear, although dry-hopped versions may be slightly hazy.

Flavour: Moderate to high hop flavour, typically showing a New Zealand hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavours are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavour and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.

History: A modern New Zealand craft beer era adaptation of American and English pale ales, reflecting indigenous ingredients (hops, malt, yeast, and water). Characteristic Ingredients: Pale ale malt, typically New Zealand Pale Malt.  New Zealand hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally, make up a relatively small portion of the grist. Grains that add malt flavour and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Vital Statistics: OG: 1.045 – 1.060 IBUs: 30 – 50 FG: 1.010 – 1.015 SRM: 5 – 10 ABV: 4.5 – 6.2%

Commercial Examples: Funk Estate - Oh Lordy, Behemoth (Chur) - CHUR!, Magic Rock – High Wire NZ, Tuatara – Sauvinova.  

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