Who makes the best beer in New Zealand?

The winners of the 2016 Brewers Guild of New Zealand Beer Awards were announced in Auckland this evening – find out who took out the top awards.
The winners of the 2016 Brewers Guild of New Zealand Beer Awards were announced this evening during a celebratory dinner at The Langham in Auckland.
A panel of qualified national and international judges assessed 950 entries over three days, grading each beer on how well it exemplified its particular style as well as its balance of taste, aroma and appearance.
THE WINNERS
- Champion New Zealand Brewery: Tuatara Brewing Company
- Champion International Brewery: Boston Beer Company
- Champion Manufacturer: Steam Brewing
- Morton Coutts Trophy: John Harrington
- BGNZ Beer Writer of the Year: Michael Donaldson
- International Lager: DB Breweries, Heineken Light
- New Zealand Lager: Tuatara Brewing Co., Mot Eureka
- British Ale: Sprig & Fern Brewery, Best Bitter
- European Ale: Moa Brewing Company, Moa St Josephs
- US Ale: 8 Wired Brewing, Tall Poppy
- Pale Ale: Tuatara Brewing Co., Sauvinova
- Strong Pale Ale: Epic Brewing Company, Epic Armageddon IPA
- Stout and Porter: Emerson's Brewing Co., Emerson's Phantom Lord
- Wheat and Other Grain: Tuatara Brewing Co, Weiz Guy
- Flavoured and Aged: Choice Bros, Reet Petite
- Specialty, Experimental, Aged, Barrel, Wood-Aged: Croucher Brewing, Lowrider
- Cider or Perry: Zeffer Cider Co., Cidre Demi-Sec
- Fruit or Flavoured Cider or Perry: Zeffer Cider Co., Apple Crumble Cider
- Packaging: Moa Brewing Company, Moa NZ Gold Ale 375ml Retail Unit (Bottle/Cork/Muselet/Label)
For more about the Brewers Guild New Zealand Beer Awards visit brewersguild.org.nz.
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.


