When Hallertau’s first beer flowed from the Riverhead Brewery they started simply giving each beer a number and a matching colour – leaving the names open for drinkers’ interpretations. That was back in 2005, and now the range has grown from #1 to #8 and the creations just keep coming. This month they launch their ‘09’ Auckland Beer, the spicy Dus Witbier, off the back of an exciting collaboration with acclaimed chef Sid Sahrawat who is celebrating a decade of his Sidart restaurant.
The process for making the beer, on-site at Hallertau Brewery in Riverhead, is the same as when they started brewing back in 2005. Head brewer, Steve Plowman who with wife Hayley runs the family business, uses only yeast, rainwater and fistfuls of hops to create his well-known brews. He believes it’s about subtle differences and combinations and constant experimentation and innovation.
The latest sour beer creations use fresh fruit from their local Boric orchard and they will most definitely put a zing in your step. Lemon Curd Sour and Feijoa Sour are a little bit fruity, a little bit sour and perfect beers to ease into summer.
Now available on the shelves at Farro.