The Naked Hop: Hop Harvest 2018

A new monthly publication coming to you from the Glengarry team of beer experts, where we explore everything beer related. Here you’ll find an in depth look into the beer world and what makes it tick. View the full issue online here.

Hop Harvest 2018

For those of you who don’t know what Hop Harvest is, it’s exactly what it sounds like: in the same way that grapes for wine have a harvest time every year, hops or hop flowers/buds have a yearly harvest too. When hop harvest comes around it’s a very exciting time of year, because it results in the best and the freshest beers. It’s basically like Christmas for beer geeks. Harvest is usually over late February-March, with the beers released at the end of March/start of April.

Breweries from all around New Zealand lie in wait for harvest and the resulting fresh hops to make their fresh hop beers. The fresh hop cones are literally flown around the country and delivered to brewers who then chuck them straight into tank. Usually hops are added to a brew in the form of a hop pallet or dried hop flower. This can take away a lot of the fresh piney/fruity notes and oils associated with different hops, in the same way that fresh herbs from your garden are always better than using dried ones from a box.

Fresh hop beers are the crème de la crème, best drunk within six months of release, but even better the day of. If you’re a wine person, perhaps this will resonate with you if you think Beaujolais Nouveau, where the grapes are picked and pressed immediately, and the wine flown around the world to be the first from harvest; Fresh Hop is the same concept.

Hannah Beaumont

East Imperial Gin Jubilee – Masterclass Tasting

On Wednesday evening we enjoyed a fantastic and unusual tasting, hosted by Tony Burt and Mikey Ball from East Imperial. They are a NZ company producing some of the world’s finest and most authentic Tonic Waters.

Tony and his business partner Kevin, first came up with the idea after their regular premium Gin buying trips to Glengarry Parnell. They realised what was really missing was a premium Tonic water to go alongside. They started with an authentic 1903 Tonic recipe from Kevin’s family, and began sourcing the best Quinine from the original Dutch plantations in Java. All the tonics have totally natural flavours from ingredients sourced across Asia.

In front of us on the table, were 4 different Tonic waters and a Ginger Beer (in their specially designed 150ml bottles), alongside 5 fantastic Gins. The tasting consisted of first trying the tonic on its own, then the Gin. Each of the Gin Producers were there to explain their philosophy, production and style. We then combined the two along with a garnish, for the ultimate G&T experience. These final combinations were designed by mixologist Mikey Ball and really elevated both products.

The matches were:
East Imperial Old World Tonic with Blush Rhubarb Gin and a piece of ginger.
East Imperial Burma Tonic with Hidden World Floral Gin and a lime wedge.
East Imperial Yuzu Tonic with Sacred Springs Gin and an orange slice.
East Imperial Grapefruit Tonic with Scapegrace Gold Gin and a slice of grapefruit.
East Imperial Mombassa Ginger Beer with The Botanist Gin and spearmint leaves.