Chasing Freshies Down Under

Thoughts from the land of hops and Torst turns ten

My view from the table at McCashin’s Tap Room in Stoke, New Zealand, where I’m writing this newsletter

Hello from just outside of Nelson, New Zealand, where I’m spending my Wednesday exploring this scenic hamlet on the north end of the South Island. As a town, Nelson is named for Admiral Horatio Nelson, a renown British naval commander. But to beer geeks like me, it’s what’s named for the town that matters more: Nelson Sauvin hops. Look at a map of this region and you’ll see place names that share names with hop varieties. Riwaka, Motueka, Rakau, Wakatu, Waimea, Kohatu, Wai-iti, and Moutere are all towns, communities, rivers, and roads here. The vast majority of New Zealand-grown hops come from the hop farms around here, so fresh hop beers are an easy find in this neck of the woods this time of year, as harvest just wrapped up.

Speaking of fresh hop beers, there seems to be some excitement down here this year about a new hop with the brand name Superdelic (which, alas, is not the name of a town near Nelson), previously known by the trial name NZH-102. I had my first beer with this hop on Easter Sunday at Two Thumb Brewing in Christchurch in the form of a fresh hop IPA, and it was quite the flavor journey for me. While plenty of hops evoke fruit flavors and aromas, this one had a distinct candy-like flavor — like a strawberry hard candy dipped in a tropical punch. The same held true for the two other Superdelic-hopped beers I’ve had in New Zealand. It’s unlike anything else I’m used to in a hop-forward beer, and from talking to folks around the country, it’s definitely a hop we’re going to be hearing about more back in the states. “It’s this year’s Nectaron,” one beer nerd told me at a bar in Wellington yesterday, referencing another New Zealand hop that had its coming out party back in 2020.

Clear Your Calendar for Tørst’s Tenth Anniversary

Can’t believe it’s been a decade. Iconic Greenpoint beer bar Tørst celebrates ten years in business this month, and to mark the occasion, they’re hosting a week-long celebration with some of their favorite breweries from around the world. Starting Sunday, April 23rd, they’ll have eight days of tap takeovers and special bottle features.

Opening Day features California’s Sante Adairius Rustic Ales and iconic, recently-closed Hair of the Dog Brewing Company, including some of the last beers brewed at their Portland, Oregon brewery. Monday, the 24th, take a trip to Brussels on the G Train, as they’ll feature Brasserie Cantillon and Brasserie De La Senne. Tuesday, it’s rural beer in an urban environment, as Virginia’s Wheatland Spring and Illinois’ Scratch Brewing are in the house. Wednesday, it’s the beautiful simplicity of Fox Farm and the spontaneous ales of The Referend Bier Blendery. Thursday, get to know a recent Brewery Visit of the Week in this newsletter, Winston-Salem, North Carolina’s Lesser-Known Beer Co., along with better-known Brasserie Fantome and Suarez Family Brewery. Friday the 28th, Hill Farmstead, La Brasserie des Voirons, and Tommie Sjef are in the house. Saturday the 29th, have beers from Gueuzerie Tilquin and Weaver Hollow with special guest Mike Amidei, Tørst’s longtime beverage director. Finally, they’ll close things out on Sunday, April 30th with the blends and brews of 3 Fonteinen and Side Project.

Tørst will be open regular hours throughout the week and won’t be accepting reservations, so come early and come often.

Brewery Tracker

Total brewery count: 3,044
Total breweries visited in 2023: 149
Total breweries visited in New Zealand: 28

Brewery Visit of the Week

Brewery #3,021, Rhyme x Reason Brewery, Wānaka, Otago, New Zealand (Visited 6-Apr-2023)

Sometimes, a plan just comes together. In Wānaka last week, I saw an opportunity to squeeze in a couple breweries around some sightseeing, and Rhyme x Reason seemed to be held in the highest regard. I made it a priority and was rewarded with a warm welcome from Kate, an American who spent time in craft beer back home before moving to New Zealand. She seemed as excited for me as I was to visit, and immediately offered me a flight of beers (something I rarely do, but I will absolutely make exceptions when offered).

Those beers were delightful, but I was fixated on trying their Bowl Ripper fresh hop IPA, which features Nelson Sauvin and NZ-grown Cascade hops from a small farm just a couple hours from Wānaka. It was bursting with a little bit of green-ness and a whole lot of pine and citrus. It was everything I had dreamed about in a fresh hop IPA from New Zealand — the whole reason I planned this trip in the first place. I could tell you great things about their other IPAs, especially their Mt. Alpha WCIPA that’s become their flagship, but I’ll save some words for their Go-To Kolsch, classic in every way, crisp and refreshing, and seemingly a favorite among the staff.

The taproom was a welcoming place, buzzing with activity on a Thursday afternoon as locals ducked in for pies and pints while beers were churning out of the brewhouse. It’s a bit of a choose-your-own-adventure space, with a patio, a taproom bar, and a cozy side room that features this unforgettable element: a skateboard hanging from the wall with the likeness of the late beer writer Michael Jackson.

Long Read of the Week

Good Beer Hunting is calling this week “Gas Station Week,” highlighting odd places where you can find great beer. As someone who grew up in a place where beer could not be purchased in gas stations, this is still a weird concept to me, so it’s even more fascinating to see places excel at this.

One Last Thing

Tomorrow, I head to another hop-growing region of the Southern Hemisphere: Tasmania, where I’m attending a fresh-hop beer festival on Saturday. When I started following the Instagram account for the fest, being held in a small town about an hour north of Hobart, I was DMed asking if I was really coming to a fresh hop beer fest in Tasmania, with a suggestion of some disbelief. I imagine I’m going to be the token American at this event, and I’m absolutely fine with that.

Cheers,
Chris