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
Related Content
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.