Parrotdog has been a craft-brewing mainstay in New Zealand for almost 15 years, and with nationwide distribution and a manufacturing brewery and taproom steps from the seaside and Wellington’s airport, they attain a broad viewers of shoppers throughout a spread of kinds. Whereas their core line options all the pieces from a traditional C-malt IPA to pils with “vivid ardour fruit and white-wine notes,” additionally they continuously iterate and experiment on the brewery’s five-barrel pilot with all the pieces from fresh-hop lagers to saturated hazy IPAs.
This week, cofounder and brewing director Matt Warner joins the podcast to speak hops (in fact) and the way they make use of each home and Pacific Northwest varieties throughout a spread of kinds. Alongside the best way, he discusses:
- rising from a contract model to a small brewery to a regional manufacturing brewery
- scaling from homebrew recipes to industrial batches within the early days
- designing “zingy” New Zealand pils that snaps throughout and cleans the palate
- rebalancing blends of Riwaka and Nelson Sauvin yearly to adapt to crop-year variations
- how Motueka modifications over the selecting window with a little bit of “ginger crunch” character
- instability in Motueka after pelletizing
- utilizing hops to construct larger mouthfeel in in any other case dry beer
- new Bract Program experimental hops that present promise
And extra.
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