Brewers Say Cheers
The Brewer's Guild Awards was the New Zealand Brewing industry's big night and it showed our local brewers have been working hard.
There were a record number of entries for the 2013 Brewers' Guild of New Zealand International Beer Awards, this year sponsored by Craftology. A panel of judges spent three days assessing more than 530 entries from the 60 or so commercial breweries in New Zealand, along with several international breweries. A hearty congratulations to all the winners from Dish.
NZ Champion Brewery:Renaissance Brewing
Champion International Brewery:Boston Beer Company
European Lager Styles:Cassells & Sons for Dunkel
International Lager Styles:Townshend Brewery for Oldhams Tap Riwaka Pilsner
British Ale Styles: Renaissance Brewing for Tribute Barley Wine
Other European Ale Styles:Emerson's Brewery for Dinner Bell
US Ale Styles:Tuatara Brewing for Tuatara American Pale Ale
International Ale Styles: Lion - The Pride for Mac's Shady Pale
Stout & Porter Styles:Wigram Brewing Company for The Czar
Wheat & Other Grain Styles: Renaissance Brewing for Enlightenment Black the RIPA
Flavoured & Aged Styles (incl. Fruit / Spice/Herb/Honey/Smoke):Three Boys Brewery for Three Boys Coconut Milk-Stout
New Zealand Specific Styles:Boundary Road Brewery for Haagen Lager
Speciality, Experimental, Aged, Barrel, Wood-Aged Styles:Garage Project for Cockswain's Courage Double-Barrelled Edition
Cider & Perry Styles: Good George Brewing for Drop Hop Cider
Cask Conditioned Styles: Townshend Brewery for Old House ESB
Packaging: Tuatara Brewing for Tuatara Range
Festive Brew:The Twisted Hop for Cheery
Morton Coutts Trophy for Innovation: Doug Banks and Jim Banks
Beer Writer of the Year: Michael Donaldson
For a full list of winners, including Gold Medals, visit www.brewersguild.co.nz
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Enter the dish tasting panel:
Ahoy Cider Champs! We’re looking for modern and traditional ciders, fruit and fruit infused ciders, pear ciders, spice and botanical-blended ciders, fortified and ice ciders and everything in between.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.