Home' Hospitality Business : HB NOV 2016 Contents Carlsberg rebrews world’s first lager
More than 450 trade and 1000 consumers attended the Hawke’s
Bay Wine Celebration in Auckland and Wellington, showcasing
more than 30 cellar doors from the region.
Attendees had the opportunity to meet the winemakers and
taste vintages from 2013, 2014 and 2015, from wineries including
Elephant Hill, Te Mata Estate and Craggy Range.
Michael Henley, Chairman of Hawke’s Bay Winegrowers
Association, says it was amazing to see so many wine enthusiasts
head along to the events.
“We had great crowds, awesome venues and a stellar line-up of
wineries all coming together to make this a much-talked about event.
“We hope that by bringing the cellar doors to these two cities, we
have inspired people to seek out Hawke’s Bay wines in the future,”
This month we have a brand new
team for The Shout, bringing you
the latest in exciting liquor news,
trends and profiles from New
Zealand and around the world.
Editor Charlotte Cowan has
worked in lifestyle journalism,
both in magazines and online,
in New Zealand for the past 13
years and is partial to a drop of
Rockburn Stolen Kiss Rosé or
a crisp Sauvignon Blanc on a
sunny day. Sales Manager Angela
Bowes comes to us fresh off the
boat from Scotland where she has
15 years’ experience in sales. She
loves a glass of The Ned Pinot
Noir or Veuve Cliquot bubbles and
is looking forward to indulging in
a Kiwi wine or two this summer.
This month in The Shout,
beer writer John Ozsajca brings
us the highlights of the recent
Brewer’s Guild Awards and
we get the 101 on sake from
New Zealand brewer Dave Joll.
For even more news on what’s
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The Carlsberg Research Laboratory has rebrewed
the world’s first lager, using the original pure yeast
that revolutionised beer brewing in 1883. Carlsberg
scientists extracted living yeast cells that survived
133 years in a bottle in the brewery’s cellars in
Denmark to reproduce the beer considered the
father of most modern-day lagers.
In the 1800s, beer was an unpredictable process
that often resulted in the product being undrinkable,
leading to ‘beer sickness’. However, in 1883,
Carlsberg Research Laboratory discovered pure
yeast, which made it possible to make quality beer
from every brew.
“As beer sickness was a problem at that
time, Carlsberg gave the pure yeast away to
other brewers for free,” says Kris Hansen, the
International Beer and Cider Category Manager at
Boundary Road Brewery.
To celebrate the 140th anniversary of the Carlsberg
Research Laboratory, the brewery’s leading scientists
and brewers rebrewed the world’s first lager in the most
authentic manner possible. After a year of intensive
research, they managed to extract the original pure
yeast and used the exact same recipe, ingredients, and
brewing techniques as in 1883.
“The Laboratory is renowned for some of the most
extraordinary inventions of the past century, ranging
from Professor Dr Emil Chr. Hansen’s method of
purifying yeast to the invention of the pH scale, the
concept of protein structures and the characterisation
of enzymes,” says Professor Flemming Besenbacher,
Chairman of the Carlsberg Foundation and the Board
of Trustees of the Carlsberg Research Laboratory.
“The rebrew of the first quality lager is in honour
of the Lab’s historical research developments and its
present day capabilities.”
HAWKE’S BAY WINE
Bay wine showcase
Clearview Estate Owner Tim Turvey offers guests a tasting
52 | November 2016 | Hospitality BUSINESS
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