Issue 71 A4.indd

Newsletter from the inventors of New
Zealand’s original home distilling system.
Hauraki Brewing Company Limited
Box 317111, Hobsonville, Auckland 0664
Phone: 09 837 3311 Fax: 836 5391
Email: [email protected]
www.haurakibrewing.co.nz
www.vodkamaker.co.nz www.beermaker.co.nz
June
2014
Issue
Number
7145
August
2007
Issue
Number
Editorial
Editorial
We welcome two new
retailers
month
and our
With this
winter
coming
on
man
Philip
has
already
it’s time for brewers to
New Releases
Since our March Newsletter have you caught up with the release of:
BELGIAN MALTED GRAIN KITS
be getting their lagers
and light ales underway
ready for next summer.
TOP UP LIQUEUR DECANTERS
Distillers should be
looking at heating
washes and wine
makers freezing surplus
fruit so the pulp can be
used later.
An all-time favourite and continuing to sell in
amazing quantities. It can be made alcoholic if
you wish. Ginger lovers grate raw ginger into
the mix for extra zing and others use apple,
pear and pineapple to add more flavours.
July 1st brings the
annual increase in
Excise Taxes and local
authorities further limits
on bars and liquour
stocks. Thank goodness
we can avoid those.
GINGER BEER
The kits make around 19 litres that’s over
50 stubbies and at 40 - 60 cents each, a lot
cheaper than commercial brands.
The three best are Brigalows, Coopers and Morgans expect to pay $24 - $35 per kit.
Premium Grain Vodka and Premium
Blonde Rum
And don’t forget to have
your best spirits ageing
for this years Stillmaster
Competition. Entries
open 1 June and close
1 September.
Thanks to all of you who have taken
the trouble to let us know how much
you are enjoying these new releases.
Comments such as “best ever”
and “the only one I use now” justify
development work to lift this category
which has so many bland, tasteless
offerings available. Makes 5 litres.
Happy Brewing
Are You Making Use of
Our Monthly Specials?
New Releases
Premium Grade Vodka & Rum
Corney Kegs reconditioned and pressure tested $115.00
Digital Thermometer for stills $5.50
Fruit Presses 7.5 to 28 litre $450 - $950
Alcotec Turbo 8 $8.20
Brewferm Malt Grain Kits (seven varieties) up to $60
Muntons short dated stock from $20
Brigalows Stout (a medal winner) $15.95
Black Crown caps 250/bag $9.00
Prices will vary from store to store as freight and other charges affect the final retail price.
Stillmaster 2014 – Entries Now Open. Send your finest to us.
TS&sn 1
In this Issue
Here are a few from: March •
•
•
•
April
•
•
May
•
•
Editorial
Monthly Specials
Travellers Tales
The Top Six Cocktails
Over a Century Ago . . .
JD Chips
Party Time Again
Letters to the Editor
What’s New
Brewferm
Stillmaster 2014
Travellers Tales
TASMANIA IS A SUPRISING PLACE, much
bigger in area than you would think but with a
population of only 500,000.
However they are determined brewers and with
two dozen breweries and four distilleries there
is plenty of variety. All except Cascade are craft
breweries some are no bigger than a good size
home set up but all are well supported by the local
outlets.
At some bars (I made a real study of them!), a
dozen beers on tap from four or five local brewers
and getting a free taster was never a problem.
Cascade now going for over a century was also a
great place to visit.
A lot to learn from the grains,
hops and adjuncts being used
while at the distilleries one
was celebrating a Best Whisky
award from UK. Mind you the
elixers weren’t cheap, running
up to $250 for a half litre bottle.
Travel is a great thing expecially
when there are so many beers,
wines, spirits and liqueurs. Thank
goodness Holland and Belgium
trips are coming up.
TS&sn 2
The Top Six Cocktails
There’s something here for everyone, cocktails are not just for holidays and exotic bars. Make one at home and change your life.
THE THIRSTY
BOLT
BOMBAY
BREEZE
TEQUILA
SUNRISE
THE LONG
WHITE CLOUD
KENTUCKY
MAPLE
MOSCOW
MULE
Enjoy our take on
classic Mojito with a
perfect combination
of Heritage Rum,
Apple juice, Mint and
Lime. Truly the taste of
summer in a glass!
Refreshing and
irresistibly delicious!
A light and aromatic
Bombay Gin mixed
with sweet and tart
pink grapefruit juice,
cranberry juice and
fresh lime.
A classic mix of Gold
Medal Sombrero
Tequila, fresh orange
juice and fruity
grenadine. A perfect
drink for a beautiful
summer day.
Nothing says New
Zealand like the
taste of Feijoas. Our
own Feijoa vodka
combined with cloudy
apple juice, fresh lime
and soda.
An unexpected
marriage of Hoggers
Bourbon and maple
syrup with a twist
of fresh orange and
lemon is truly a great
mix of flavours.
One of the most
popular Vodka based
drinks with a mix of
Premium Grain Vodka,
ginger beer and fresh
lime. Punchy yet
easy to drink. Try one
today!
Over a Century ago
Abraham Lincoln said ...
You cannot bring about prosperity by
discouraging thrift
You cannot strengthen the weak by
weakening the strong
You cannot help the wage earner by
pulling down the wage payer
You cannot further the brotherhood of
man by encouraging class hatred
You cannot help the poor by
discouraging the rich
You cannot establish sound security by
spending more than you earn
You cannot build character and courage
by taking away man’s initiative and
independence
You cannot help man permanently by
doing for them what they could and
should do for themselves.
Rembember our JD Chips carry the Jack Daniels brand (as
JB carries the Jim Beam brand). They are authentic, cut from
wet barrels straight from the distillery.
And who says bourbon’s not expensive! JD’s special cask
reserve is on sale duty free at $238 a bottle.
TS&sn 3
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TS&sn 4
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TS&sn 5
Letters
to the Editor
Hi there,
We have been buying the Plantation rum barrel
chips for some time now but recently they
have not been large chips but miniscule very
red chips that look like cut up toothpicks. The
taste from these is not at all like the product
we have been getting in the past. Do Plantation
still do the larger rum barrel chips or have they
changed the product and only provide the small
toothpick like chips?
Many thanks in advance for your response to
my query.
Janis
Hi Janis,
Yes, the chip size has changed but this
shouldn’t have changed the flavour at all.
However, you will be pleased to know that the
original chipper is up and running again.
Peter
Hi Peter,
I have purchased Turbo Ultra and would like to
know if you have to stir it into the wash or just
sprinkle it in?? I also use Turbo Clear and was
hoping that I could add the Turbo Ultra with Part
A of the Turbo Clear so that I could thoroughly
mix both products into the wash. Mike
Hello Mike,
I am pleased you are using both products
as the quality of your spirit will certainly
benefit.
We recommend that Turbo Ultra is stirred into
the wash after you have used both sachets
of Turbo Clear. Decant the clarified wash off
the sediment. Add the Turbo Ultra, stir it in
and leave for 24 hours.
Turbo Ultra reacts with the dissolved bi products of fermentation and its affect could be
reduced by the Turbo Clear.
Regards, Peter
Hey there,
I just checked out the latest issue in my email
of Tall Spirits and Short Nips.
I’d just like to respond to your comments about
requests for a sour mash kit, in the form of a
Letter to the Editor which hopefully some people
may find useful as I have been producing allgrain and partial grain spirits including sour
mashed pure corn whiskey and sour mashed
bourbons and wheat whiskeys.
I wanted to try corn whiskey but there was
none available so I spent a few years and more
than a few dollars in learning how to produce
it myself. There are simple methods which the
home distiller can utilise to make authentic corn
whiskey, one of which I highly recommend is
powdered or liquid high-temperature tolerant
amylase enzyme. Several companies still sell it
in NZ and it is available often as a clarifier for
home brewed wine. This will help you out a
lot when you are first starting out if you have
difficulty getting correct strike temperatures for
corn and malt brews and also it will allow you
to make a pure corn whiskey without needing
to malt the maize. I malt a lot of my own grains
now but it is a lot of work and maize needs
to be sprouted for a lot longer than barley or
wheat which increases the risk of unwanted
fungal growths.
Another tip if you aren’t producing regularly
enough to keep a sour mash going (for me I
need to distill once a week to avoid spoilage of
backset, although it can be frozen if needed), is
to inoculate your mash with lactobacillus - you
can either buy it from health stores (which can
be expensive), or you can make your own starter
at home. Google should be able to help you out
with making a starter. It is fairly straightforward
but you will want to make a few at a time as
they don’t always work out the way you want.
This can be added prior to pitching yeast. I
normally mash overnight and add starter in
the morning.
A very basic “Moonshine” corn whiskey recipe
for starting out is as follows:
Personally I prefer the product from an all-grain
mash but I recommend starting with what
is known as a “thin mash” as it is more cost
effective making it a better learning curve.
I use crushed maize from the farm supply stores
however, the easiest way is to buy flaked maize
from a home brew store as you will not need to
cook it. Cooking maize can be difficult as it sticks
and burns very easily. Eventually I ended up
building a custom purpose steam cooker, but for
a thin mash a stovetop cook should suffice.
For a 25L mash you will need:
3kg crushed maize
3kg sugar
1 sachet of amylase enzyme or 500g of
high diastatic base malt and if you can
get your hands on an AG Yeast with
amyloglucosidase this produces the best
end results, however any yeast will work.
TS&sn 6
(Don’t use a turbo though as you won’t be
filtering the spirit. Brewmaster white wine yeast
is another personal preference.
A big stockpot and a chilly bin big enough to
hold it all.
Take a 20 or 25L stockpot and fill it up with water
and get it up to a rolling boil. When it is boiling
away nicely add in your maize with a little malt
to help keep it thin and keep stirring making
sure nothing sticks to the bottom. It is tricky
to describe but you will see the gelatinisation
of the starch it will look like gluey porridge. Try
to keep it over the heat for about an hour. If it
starts burning or something is going wrong, just
try to get as much gelatinised as you can - for a
thin mash you will still be adding sugar to the
mash so it doesn’t matter if you don’t get the
best conversion rates for your starch.
Dump it all into your chilli bin, add backset and
cover it up. Let it sit in there for a while as the
heat helps to continue gelatinising the starch.
Check the temperature regularly and when it is
down to about 68 degrees or so, add your malt
or enzyme. If you have high temp enzyme you
can add it sooner. Stir it right in, and you should
notice the gluey consistency starting to thin out
a bit. Put the lid back on and leave it overnight.
Starch test in the morning with iodine. Mix
it into fermenter with the sugar. When it has
reached room temperature add yeast and stir
up to oxygenate and lid up. I normally have
found it takes around four days for mine to
ferment out fully.
Double distill, make good cuts and this stuff
tastes quite nice unaged but suit your own
personal preference. Corn whiskey is usually
aged on uncharred oak rather than charred
Some final notes: When double distilling I cut
it back to about 40% abv before doing my spirit
run and add a litre of backset to the low wines.
If you prefer bourbon use 2kg maize to 1kg corn
(you can adjust this a bit to taste). Bourbon grain
bills are 51% corn and 49% malt although some
use wheat or rye to make up the 49% as well.
Play around with it a bit and find some nice
combinations.
For subsequent mashes I have found using 5L
of backset added to each new mash worked the
best for me and I have kept sour mashes going
for years that way.
In the News?
Since moving to its new ‘state of the art’ premises
in View Road in Henderson last year, Hauraki
Brewing Company Limited (Hauraki BCL) has
evolved to become a leading supplier of ingredients
for the New Zealand beverage market.
Fully equipped laboratories enable Peter Wheeler
to use his experience in research and development
to create powder and liquid blends matched to the
Kiwi taste.
Hauraki BCL is involved in a number of development
For all-grain whiskeys I normally use 5 to 6kg
of grain for a 25L mash.
Sorry this is such a long letter but hopefully
it helps.
Regards Arun
Arun, thanks very much for all the details.
Our Professional Whisky Kit makes a great
starting point for malt whisky grain distillers.
Peter
Good morning,
I am ready to put down a brew of ABDIJ
Brewferm Abbey beer and have been sold a
350g bottle of Hauraki BCL Belgian Candy
Syrup which I have been told to use in place of
sugar. Just tip it in said the man and it makes
a great difference to the beer. The bottle has
no instructions on it regarding quantities to
use and after due contemplation of the mans
tip it in advice I am now rather nervous about
doing this and would like your help with the
following queries.
Kiwi Favourites Created at
Hauraki BCL
- Western Leader April 22, 2104
projects for other manufacturers, crafting formulas
and supplying flavours, syrups and concentrates.
The liquor industry in New Zealand and throughout
the Pacific and as far away as Texas and Mauritius
are customers.
“Over 60 per cent of what we manufacture here is
exported,” Peter says.
Hauraki BCL has a firm policy of sourcing all
materials and ingredients locally, which means
consumers can be sure its products are trustworthy
and that Kiwis supply everything right through to
packaging and labels.
Its new premises also incorporates a showroom
where locals can discover the company’s great
range for themselves.
Here you’ll find beverages from the Flavour Burst
brand, which include formulated sports drinks (and
concentrates that make five litres) as well as sugar
free and high mineral isotonic drinks.
It has soda mixes especially for children that are
40 percent lower in sugar than normal soft drinks,
but still with great fun flavours. There’s also sugar
free soda mixes for adults, as well as ice block and
slushy mixes.
“Beverages are our business and we pack beautiful
rain water branded Just Water and we even add
natural fruit extract to some varieties,” Peter says.
“The Flavour Burst essences and colours we
manufacture are specially formulated for home
baking.”
Its healthy living range includes liquid malt extract
(Canterbury), corn syrup (Auckland), blackstrap
molasses (Queensland), and there’s TVP, organic
alfalfa seed and soy protein supplements.
Hauraki BCL’s View Road showroom has New
Zealand’s biggest range of brewing supplies for
beer, spirit and wine making.
For families it also has everything you need to brew
your own ginger beer and cider at home. They are
great fun to make up and you’ll save heaps, with
your ginger beer costing under 60c a bottle!
If you’re part of a club needing to fundraise, or
looking to stock a club or school canteen come in
and see the team for special mates rates.
(A) How much syrup would you use to replace
500g of sugar that the Abbey beer
instructions say to use for the 9 litre brew.
(B) Would you use the syrup instead of sugar
when preparing the beer for bottling?
I am very partial to this beer and it is a first
time attempt to make it and I do not want to
cock it up so would be appreciative of your help
on this along with any other points you might
think will help me.
Many thanks,
Neville
longed ferment. Believe me the wait is worth
it especially after three or four months in
the bottle.
Cheers, Peter
Hello Neville,
Yes the complete pack should be added.
Belgian candy syrup adds a special flavour
to the beer, perhaps like maple syrup does
to pancakes.
However as a syrup it does not supply all of
the sugar needed so add another 270g of
sugar. You may use a raw or Demerara sugar
for more flavour.
As this beer is very high in solids and finishes
at a high % alcohol be prepared for a pro-
Hi Jamie,
It sounds as if the wash has not fermented
properly. Certainly don’t use brewing sugar or
icing sugar as both contain non fermentable
starches.
Try 1kg table sugar with a VM yeast. Keep it
warm for 4 days then rest for another two
or three. Add a teaspoon of Turbo Ultra and
distill. The spirit should be clean and odour
free.
Cheers, Peter
TS&sn 7
*Hauraki BCL is located at 8 View Road, Henderson.
Its showroom is open to the public – Monday to
Friday, 9am to 3pm and Saturdays, 10am to 2pm.
www.haurakibrewing.co.nz
Dear Peter,
I have tried to make two batches of vodka and
the first time it came out alcohol free (I used
brewing sugar instead of actual sugar) and the
second time (using icing sugar) it came out
at 40% and tasted rancid. What am I doing
wrong? Jamie
Brewferm MALT GRAIN KITS
for 20 litres
These ready-to-use BREWFERM malt kits contain all
ingredients required for necessary special grains (wheat,
corn flakes, etc.), hops, herbs and a special brewing yeast.
Assembled by our master brewer according to proven
recipes and vacuum packed for optimal freshness.
These kits are an ideal introduction to craft grain brewing.
Brewferm 36 BLONDIE
Strong blond beer with a sublime hop character. The yeast
tends to a fruity touch. Result: a very pleasant beer with a
unique combination of bitterness and aroma. Dry hopped.
Brewferm 37 BLACK GOLD
A combination of dark malt varieties gives this beer an
intense dark colour. This beer leans towards a stout due to
its bitter character and subtle hints of liquorice and caramel.
Brewferm 38 LUXE PILSNER
Brewferm 40 McBEAVER SCOTCH ALE
A fairly neutral, dry and light malty Pilsner beer with a
medium high alcohol level. Very pleasant bitterness thanks
to the use of the Hersbrucker aromatic and spicy hop variety.
Includes a genuine LAGER yeast that ferments dry.
Heavy, caramel-malt, sweet and slightly spicy ale with full
body and alcohol warming. Strong but refined bitterness due
to the use of the mildest English hop variety.
Brewferm 39 BEAVER ALE
A mild ale with a full malt taste and neutral to moderately
spicy hop aroma. Slightly bitter and with a dry aftertaste.
Brewferm 41 WEIZEN
Hefe-weizen with a light golden colour. A smooth blend
of malt sweetness and wheat flavour with a hint of fruit and herbs
due to the inclusion of plenty of wheat malt. Low bitterness.
Stillmaster Competition 2014
The categories are:
100s of dollars worth of Product,
MTA Vouchers and Air Travel to be won.
Entries are now open for this years competition.
Malt Whiskey
Bourbon
Dark Rum
other White Spirits (Tequila, White Rum)
Vodka
Gin
Liqueurs (non-cream)
Fruit Vodka
STILLMASTER OF THE YEAR:
Air NZ Voucher, Product or Vouchers
BEST IN CLASS:
All Medal Winners receive Judges Certificates.
MTA Vouchers and Product
Remember 1 entry / class.
50ml is sufficient.
Label EVERY bottle with your name and address.
The Judges score sheet will be returned to you.
Entries close 1st of September
Prizes are not transferrable and must be claimed within 3 months.
TS&sn 8
Stillmaster
2014