Just as wine grapes reflect the place they were grown, so too do hops. No one knows this better than Keith Galbraith
When Keith Galbraith opened the doors of his iconic Auckland alehouse in 1995 with the aim of producing Old World beer styles, he faced a beer industry very different to today's. By sourcing ingredients almost exclusively from the places where the styles originate, he introduced Kiwis to classic European beers made fresh right here in New Zealand.
Terroir has as much influence on beer’s raw ingredients as it does on wine, and Keith believes that you can’t make good beer without top ingredients.
Whereas most breweries import hops in the form of dried pellets, Galbraith’s are the only brewery in New Zealand with the importation license required to secure fresh cone hops from around the world. To experience the freshness, vibrancy and lifted aromatics that Fresh Cone Hops deliver, try the following Galbraith's brews:
This fresh-tasting aromatic lager is full bodied, malty and refreshing with bags of aroma and a crisp bitter finish. Floor-malted Moravian malt along with a smidge of Vienna malt, whole European hop flowers and yeast from a classic Czech Pilsner Brewery complete the recipe.
Mouth-filling malt and a classic but subdued American hop aroma combine with the lightness and drinkability of a lager. A mixture of both lager and ale malts fermented with a classic US yeast strain and loads of US hops in the boil, at boil end and in the hop-back.
An easy drinking beer with pale ale characteristics, but with the lightness and drinkability of a lager. Classic but subdued American hop aromas combine with both lager and ale malts, a classic US yeast strain and loads of US hops in the boil.
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