In this Issue. Editorial Editorial. Details on product ranges and pricing inside Colour brochures included with this issue. Editorial.

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1 August DECEMBER Issue Issue Number Number Editorial Editorial We welcome two new retailers this month and our man Philip has already There s been plenty going on at Hauraki s headquarters with the launch of the unique FastFerment conical fermenter and an increase in the range of our special all grain wort kits. These will change the way New Zealanders brew and lift the quality up several levels. But we haven t been idle on the manufacturing front with the release of the Brewmaster s large range of malts, sugars, additives and adjuncts. All fully proven and tested by professional brewers. Ask at your local store for a brochure, we tell you what is in the products and exactly what it will do and we give you the numbers. No happy speak on our labels, just the facts. And for distillers and shoppers at Bin Inn and selected brew stores, we have a complete revision and upgrade of the Stillmaster range with a much bigger choice and much, much better prices. Launched over a decade ago when I was a Director of Bin Inn Franchise Systems this range launched 40 stores into the brewing business. And while one unnamed supplier trumpeted we will never supply grocery stores those stores now do very well. Where there isn t a Bin Inn store in town, check with your brew retailer as they are able to stock Stillmaster. Colour brochures of both the Brewmaster and Stillmaster ranges are included with this newsletter. Newsletter from the inventors of New Zealand s original home distilling system. Hauraki Brewing Company Limited Box , Hobsonville, Auckland 0664 Phone: Fax: spirits.hbcl@xtra.co.nz Congratulations to Piers Greenaway of Hawkes Bay the 2015 Stillmasters Stillmaster 2015 Editorial Details on product ranges and pricing inside Colour brochures included with this issue In this Issue Beer FastFerment Wine Spirit Shorts Stillmaster Flavours Brewmaster Stillmaster Competition TS&bn 1

2 Beer Shouts $$$ No wonder the major breweries are taking up the craft challenge for profit. A check on one of the major breweries shows their budget beers giving liquor stores around a 15% margin while the branded craft beers are providing anywhere from 30 50% margin. Why wouldn t you brew your own with crafts selling from a low price of $5.50 / 500ml to $9 or even $11. Now that equates to a $126 for a 23 litre kit. Cassava Beer in Mozambique Described by its maker as a pale lager with a rich body and taste, the beer started as an experiment to find a locally brewed product that avoided the need to import expensive barley malt. It has been a revolution for farmers as it gave commercial value to a plant used only for food before. Impala enables more people to access a beer that is quality controlled and to abandon the home-made beers that can be harmful to health. The health argument is a serious issue across Africa, where badly made home-brew regularly kills people. Cassava rots almost immediately after harvest, so it must be processed very quickly. This is what has complicated its commercialisation until now. Benefitting from lower production costs and lower taxes, Impala is cheaper than its commercial counterparts, selling for about 25 meticais against 35 meticais. But home-made beer costs only about 10 meticais presenting a big challenge for big brewers as they try to persuade more customers to choose factory-made brands. NZ Nationals 2015 In October s National Beer making competition the named kit beers awarded were: Coopers Real Ale Coopers Stout 2 s, 1 Coopers Dark Ale 3 s Interesting that some of the cheapest kits available make a good beer. Muntons Advice Most problems with home brewed beers are the result of bacteriological infection as a result of poor sterilisation. It is vital that ALL equipment is thoroughly cleaned and sterilised before use. Use good quality cleaner/steriliser, we recommend the MPI approved Liquid Steriliser Detergent H236. Check plastic fermenters for scratches. They can harbour stubborn bacteria which can cause infection. It is good policy to replace these anyway after five years of use they do not last forever! It is worth investing in a thermometer and hydrometer to help you monitor the brewing conditions and progress of the fermenting wort. Consider the use of a closed secondary fermenter (with air lock) after initial vigorous fermentation has proceeded. After 2-3 days siphon the beer from your standard fermenter into the previously sterilised and rinsed secondary fermenter. Then leave the beer to finish its fermentation process in the secondary fermenter confident that bacteria cannot enter and that you have removed many of the dead yeast cells in the transfer process. The beer will mature and partially clarify in the secondary fermenter ensuring that when transferred to your pressure barrel or bottles, it will not suffer from yeast bite and will therefore have a cleaner taste. TS&bn 2

3 When using bottles always choose brown ones. If stored in clear or other bottles, sunlight or florescent tubes will badly affect the beer, producing off flavours and smells, sometimes within hours. If you prefer using a pressure barrel always check the pressure release seal and the gas injector seal before filling the barrel. Check also the O-ring seal around the cap, applying petroleum jelly if necessary. It is better to check before you fill, rather than run the risk of wasting beer. Your Muntons Premium beer is a living product. It will improve with age for up to about a year when stored in genuine beer bottles with crown caps or continental style cliptop bottles. Always try to store beer in a cool dark place. In a barrel, we recommend a six month maximum storage period. Important Note: With the Muntons Premium beer kits we do not recommend boiling the contents of cans at any stage during your brewing process. This can destroy the delicate balance of malt and hops. Our manufacturing process includes a boil to assist in the precipitation of proteins and to ensure that the can contents are as sterile as practicable. So the best thing is when you are looking for a new fermenter, choose a FastFerment. You can drain the sediment and then carry out your secondary fermentation without trouble. Wort Kits and FastFerment for Classic Beer We have the perfect match to produce fresh well hopped classic and craft varieties easily. Our stockists now feature both the unique conical FastFermenter at a reasonable price and a range of over twenty fresh wort kits. No more mashing and cooking and no barrel on the bench (Fastferment can be wall mounted). And more importantly, fresh all grain beer with great flavour every time. TS&bn 3

4 Wine This issue s Country Wine Scented elderflowers can be used fresh or dried for this recipe. Use only fresh flowers with a sweet perfume and shake gently before using, to dislodge any insects. Now if you don t have access to fresh elderflowers use our Brewmaster Elderflower extract. 6 large heads elderflowers in full bloom 8 oz sultanas, washed in hot water and chopped Zest and juice of 2 lemons 1½ lb sugar 1 pint boiling water 5 pints cold boiled water Yeast and nutrient Campden tablet Elderflower Wine Remove the flowers from the stems; do not include any green stems as they will make the wine bitter. Wash gently in a sterilising solution and dry them. Dissolve the sugar in the boiling water and leave to cool. Sprinkle the yeast and nutrient over half a cup of tepid water, cover and leave in a warm place. Place the flowers in a fermentation bin with the lemon juice and zest. Add the sultanas and sugar and the cold water. Stir well, then add the activated yeast. Cover and leave in a warm place stirring twice each day for 3-4 days. Strain into a demi-john and make up to a gallon if necessary, with cold boiled water. Fit a bung and an airlock and leave to ferment. When fermentaion is finished, move to a cool place for a few days to help it clear. Siphon off the clearing wine into a demi-john and add 1 crushed Campden tablet. Bung tight and store in a cool place until bright and clear, then siphon into sterilised bottles,, seal tightly and keep for 3 months before using. Accelerated Ageing for Wine We have tested heating (works), oak chips (works), ultrasound (no idea), magnetism (get real), and now a new revolution the wine grenade: Wine Grenade team awaits the boom: The handheld device dubbed the Wine Grenade is designed to accelerate the ageing process so that wine reaches the table in six months instead of two years. Eliminating the cost of importing barrels would also save vineyards tens of thousands of dollars. Wine Grenade challenged traditional ways of ageing wine by introducing oxygen into the wine faster. There are two ways that winemakers can mature wines the traditional way is through the use of the oak barrels, but the barrels themselves are really expensive and it can take a really lengthy time to mature a wine. TS&bn 4

5 Spirit Shorts 1. An update on the stalled fermentation I took your advice and did a couple of other things as well. First I gave the must several very vigorous stirs, I added some nutrient and stirred it again. I sterilised another fermenter and transferred (tipped) the must from one to the other. I then added some fresh yeast, left it for 20 minutes or so then gave it another vigorous stir and transferred it to the airing cupboard (nice and warm). I am pleased to say the must is fermenting with a good froth on top. Regards, David 2. Navy Grog For those Navy men who still remember sippers and gulpers, the strong sweet smell of Pussers Rum was unforgettable. We have had a dedicated rum man trying out our rums to pick an equivalent Narg style. His choice, Heritage Demerara 3 parts and Heritage Blackstrap 1 part, made up using 60% spirit and aged for at least 1 month. Originally from the British Virgin Islands there are several varieties all strong, dark with intense tannic taste. Introduced by the Royal Navy in 1687 the ration was half a pint per day (that s 285 ml) of 58% spirit! In 1740 Admiral Vernon ordered that the issue be diluted with 2 parts of water but put up the allowance to 1 pint (570 ml) a day or half or half a pint for boys. Lime juice was later added to combat scurvy. The word grog comes from Admiral Vernon s Grogham cloak. The Royal Navy dispensed with the rum ration (by then 1/8 pint) in 1970 and our Navy was the last to give it up in Officers Gin While the sailors enjoyed their tot, the officers went for gin and to ensure it was healthy they added a dash of Angostura bitters to prevent stomach upsets. Drunk neat as pink gin the benefits were further increased by including a mixer, tonic water. The quinine assisted the prevention of malaria. So with the crew on rum and the officers on gin it s a wonder the Royal Navy ever found an enemy to fight let alone see to shoot them. The US Navy by contrast has always been dry, maybe that s why they could find the Japanese in the Pacific. The most famous gin creation is the Singapore Sling, famous along with the bar in Raffles where it was invented. 50 ml Lime Juice 50 ml Dry Gin 2 teaspoons Sugar Dash of Angostura Bitters An ideal tonic and if you drink it in the Long Bar at Raffles it is obligatory to throw the peanut shells on the floor. 4. Stolen Spirits A few years ago two younger gentlemen appeared at our factory looking to make the perfect rum. After much tasting and testing the pair did a field trip to the Caribbean. The result was Stolen Rum, then gold medals and last month, the sale of a majority stake for $21 million. Not a bad outcome for a dream. 5. Watch Out 2016 Once you have checked out the new Stillmaster range, get ready for two brand new product groups for the dedicated distiller. There s nothing on the market to compare. Until then... shhhhh... TS&bn 5

6 Brewmaster RRP Muntons Liquid Malts 1.8kg Spray Dried 1kg Sugars (1kg) Brewblend Malted Blend Highmalt Brew Sugar 4.00 All Grain Wort Kits Hop/Yeast/Finings Packs for Wort Kits Carbonation Drops (60) 4.50 Crown Caps (120) 6.00 Liquid Hop Extracts 4.00 Fruit Concentrates (Citrus/Elderflower etc) and much more! Beermaster Pricing Expect to pay near to these RRPs. They may vary a little from region to region. Top quality, great pricing. TS&bn 6

7 Stillmaster Flavours RRP Select 6 flavours makes 2.25 litres 6.50 * * * Award 5 flavours makes 2.25 litres 6.50 * * * * Vintage 6 flavours makes 2.25 litres 7.00 * * * * * Reserve 9 flavours makes litres 7.75 Vodka Plus 9 flavours makes litres 5.50 Liqueurs 10 flavours makes 1.25 litres 7.75 Turbo Yeast (6kg) 6.90 Ultra (8kg) 8.00 Oaks Rum 1g 5.50 Bourbon 5.50 Malt Whiskey 5.50 Liqueur Bases Standard 100g 5.00 Cream 190g 8.00 Stillmaster Pricing Expect to pay around these prices They may vary a little from region to region. The complete range of Premium Products at very good prices. TS&bn 7

8 tillmaster Competition 2015 Stillmaster 2015 was another great year for the competition now in its tenth year. The entries continue to show just how advanced craft distilling has developed since Spirits Unlimited introduced the first systems in Congratulations to our medal winners and to Piers Greenaway, Stillmasters 2015 for their very special Dark Rum They are the winners of the Stillmaster Cup. This year 23, 34 and 43 medals were awarded and the judges comments for all categories (except mash) were glowing. Across the whole competitiion there were just a few where spirit quality just didn t match up. Of the Whiskey entries Steve said there were many he would happily keep in his bar, Paul said the Rums are consistently good while the other judges all had trouble in picking which of the Medal winners were. So here are the results. Certificates, prizes and judges sheets will be sent out in the New Year. Stillmaster 2015 DARK RUM Piers Greenaway Piers Greenaway D Harvey (Navy) Bob Jessop Craig McArthur Dave Petty Tony Thompso n R Bowden D Croziern Elliot Framen (Navy) George Martin Danny Van Selm GOLD RUM R Calvin R Calvin James Pike D Harvey Tom Marinkovic Dave Petty Ben Quilter Lorraine Watson MALT WHISKY Peter Canziani Peter Canziani Andrew Fischer R Bowden Alan Chaafe D Crozier D Harvey John Madden Craig McArthur A McClinton BOURBON WHISKEY Clay Tocher Clay Tocher Danny Van Selm D Harvey Q Plant Dave Petty Tony Thompson Elliot Frame R Calvin D Crozier Bob Jessop George Martin Craig McArthur Jim Short VODKA Rebecca Sain Rebecca Sain R Calvin Daniel Fisher Bob Jessop Dean McMurdo Jim Short Craig McArthur Gary Muir Karlos Sain R Bowden A McClintock FRUIT VODKA Tony Thompson (Lemon & Feijoa) Tony Thompson (Lemon & Feijoa) David Petty (Citrus) Danny Van Selm (Feijoa) R Calvin (Chilli) Peter Canziani (Swiss Herb Schnapps) V Panui (Coconut & Dragonfruit) OTHER WHITE SPIRITS (White Rum, Tequila) Danny Van Selm (Rum) Danny Van Selm (Rum) A McClintock (Ouzo) (Tequila) Piers Greenaway (Tequila) A McClintock (Tequila) (Rum) B Witton (Tequila) GIN Danny Van Selm (Square) Danny Van Selm (Square) A McClintock David Petty D Crozier BRANDY R Bowden LIQUEURS (Non Cream) Lorraine Watson (Kaluha) Lorraine Watson (Kaluha) G Martin (Liqueur) R Bowden (Red Sambucca) R Calvin (Butterscotch ) Daniel Fisher (Herbal) Craig McArthur (Lemoncello) Dave Petty (Apple Sours) Q Plant (Greengage Plum) Danny Van Selm (Lemoncello) Peter Canziani (Nocino) D Crozier (Sambucca) D Harvey (Liqueur) Tom Marinkovic (Liqueur) Ian Moore (Apricot Brandy) Jim Short (Liqueur) Jaqueline Ann Tetley (Fruit) Tony Thompson (Maple Bourbon) Lorraine Watson (Liqueur) B Wilton (Lemoncello) ANY FRUIT BASED SPIRIT Piers Greenaway (Slivovitz) Piers Greenaway (Slivovitz) P Canziani (Quince) B Hawkins (Babaco) D Van Selm (Plum) ANY GRAIN BASED SPIRIT Dennis Mathews (Grain Spirit) COCKTAIL BLENDS David Petty (Cocktail Blend) Jaqueline Anne Tetley (Cocktail) TS&bn 8