September 2, 2024 • 8 mins
Weekly beer chat with the Guru.
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Episode Transcript
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Speaker 1 (00:00):
From the rugby field to the rotary shed.
Speaker 2 (00:02):
It's the Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 1 (00:10):
A long time ago, way back. I mean, well they
was to drink while.
Speaker 2 (00:20):
The name.
Speaker 3 (00:22):
Wonderful.
Speaker 2 (00:25):
Well it's time to talk beer. My favorite subject that
in barbecuing on the show to catch up with Michael
Donalds and Michael. Good morning Brian Mike. I've got to
say I've just returned from Japan and the price of
beer in the seven elevens and all the little stores
over there very very cheap, about two to three dollars
a can.
Speaker 1 (00:43):
Yeah. Well, it's a massive industry in Japan. Like I
don't know if many of your listeners know, but sort of.
Asahi and Karen both have major fingers in the New
Zealand beer pie. Karen owning Lion of course, and he
owned what used to be Independent Brewing which make Boundary
(01:04):
Road Bears. So yeah, and then there's the Sapporo you know,
like it's a it's a huge industry there. They're global giants,
so they can make it cheap.
Speaker 2 (01:14):
I know, my producer to a tour actually of the
Sahi be a factory while he was over there. But
we're not We're not talking about the Japanese beer today.
We're talking about some brews out of well it used
to be path Ram, but now we know it is
part of.
Speaker 1 (01:29):
Yes. I grew up just down the road from there
in Raw Matty Beach, So yeah, this one's I love
these guys. It's they're called Duncan's Brewing and named after
the founder, George Duncan. And George is a really interesting character.
He he studied music at university but didn't sort of
(01:49):
really go into a career in that. And he was
a builder for a long time, so he's a you know,
he's a man of many skills. Yeah, and he got
into ruin. And you know, some people just find their niche,
and Duncan's niche is making. It's really hard to describe
(02:10):
if anyone's sort of not ovay with some of these beers.
But they call them. There's ice cream sours and smoothie
sours and milkshake IPAs and.
Speaker 2 (02:22):
Yeah, a little different, You're a.
Speaker 1 (02:24):
Little different, and the names all they're all beers based
around fruit first of all, and then a liberal use
of lactose, which I'm sure for many of your listeners
they'll know, lactose, it's a sugar derived from milk and
it's a non fermentable, so when you put it to
(02:45):
a brew, it doesn't for mental weigh, but it stays
in and it it adds a creaminess, not quite like milk,
but we're getting in that direction. And it's sort of
it's not really sweet, but I think it kind of
creates the idea of sweetness sometimes. And anyway, and so
(03:05):
you know, Duncans they came out with a beer a
few years ago called Raspberry Ripple and it's called an
ice cream sour and it tastes like raspberry wipple ice
cream and really, yeah, I know it's crazy. And I
mean you go on to their website now and you
look at it and there's there's real fruit ice cream cake,
(03:28):
there's mango pudding, there's lemon meringue. You know, it's just
all these crazy fruit driven flavors. And there's a maple pants,
maple bacon pancakes out. You know. It's so it's all
about sort of sweet, sometimes savory, but mainly the sweet
and the fruit and creating this sense that you're drinking
(03:54):
a pudding or a dessert.
Speaker 2 (03:56):
So would you use them basically as a dessert beer
rather than you know, fresher at the end of the day.
Speaker 1 (04:01):
Yeah, a lot of them go really well in that sense,
like the raspberry ripple ice cream. I think if you
were having a chocolate brownie or some chocolate mouse or
something that would sit like perfectly beside it, it would
be this nice contrast. And a lot of them they
called sour, but that's just about a technique they use,
(04:22):
and it's not really The beers aren't really sour. They're
actually quite nicely balanced between sort of sweet and a
little bit tart from and that's the fruit, you know,
where you put raspberries and lemon and stuff like that,
and you get the partners from the fruit, you know,
but they balance it up with a bit of sweetness.
So they're really interesting, very unusual, and they are kind
(04:45):
of Duncan with a kind of industry leaders in New
Zealand for this type of beer. And they've made a
real niche for themselves with it.
Speaker 2 (04:53):
And I believe they're celebrating the tenth birthday.
Speaker 1 (04:56):
Yeah, tenth birthday. Yeah, so that and you know that's
pretty cool for like Poves, a small it's pretty bustling
town now but when I was growing up, it was
a pretty sleepy part of the world back in the
nineteen seventies. But you know, so they're not in one
of the big hubs. They have a little tap room
there that you can go and visit, but most of
(05:17):
their bearers are available in the supermarket, you know, if
you're after something a little bit more mainstream. They do
a very good lager, but it of course they can't
help themselves. And it's got yuzu in it, which you'll
visit to Japan probably the other if you came across
the yuzu. I think they use it a lot there.
(05:38):
There's like a lemon, it's a citrus fruit, but it's
in a yellow can that's called yum yum uses and
it's very much like a Japanese lagat. So you may
well like it, right, I might.
Speaker 2 (05:52):
I might look for it in a supermarket. So it's Duncan,
Duncan Breweries.
Speaker 1 (05:56):
Duncan's Brewery, yep. Yeah, and all the labels are just
psychedelics crazy. They've got a great part going. So yeah,
good brewery, good.
Speaker 2 (06:06):
People, fantastic Michael, always good to chat. Let's do it
next week. Have a good one.
Speaker 1 (06:11):
Thanks, Brian Michael.
Speaker 2 (06:13):
Donaldson, who knows a thing or two about beer. So
too does my producer Mark, who has actually just returned
from Japan. And while you were there, as I mentioned,
you did a tour of the Asahi Brewery. That would
have been impressive.
Speaker 3 (06:26):
Yeah, it's best ten bucks we ever spent in my life,
I think tim bucks. Yeah, for a tour of the
Asahi Brewering and two free beers after and a free glass,
which was incredible stuff. Yeah, they know how to treat
your well over there. I don't think I know enough
about beer, but I know how to drink beer. That's
that sort of changed that sort of stipulation there. But yeah,
awesome stuff being Japan and their technology. There's sort of
(06:49):
a ride that you went on and you were you
were the can going through the convey about and you
had your sort of bum was vibrating and when the
beer was going through you can, you're getting sprayed in
the face. Was stuff. It was, yeah, awesome. They brew
six point seven million tall boys of the Asahi cans
a day. And that bridge it was just outside of
Osaka and it's a fine dropt and that's just that's
(07:11):
only sort of one that's the most famous beer. They're
super dry and they've got all sorts of different varieties,
from grape asahis.
Speaker 2 (07:18):
To the dark I like the darker sahi.
Speaker 3 (07:21):
Yeah, the black is sahi.
Speaker 1 (07:22):
Yep.
Speaker 3 (07:22):
Did have one of that, but of a stout, which
is very rare to find over there, to dabble at
the old Irish bar over there, and that was still
that was Kiwi. Price is thirteen hundred yen, which is
about fourteen dollars a pint over there, which I was
very surprised about because years you mentioned you pop into
the seven elevens, the family marks, the laws and stores
on the corner, and you're getting a big can of
(07:43):
beer for about two dollars thirty five, which is which
is very dangerous when it's thirty six degrees. And you
got to drink it fast too, because if you've done it,
it turns warm.
Speaker 2 (07:53):
Oh there you go too an alcoholic very quickly, really,
wouldn't you? Alrighty twelve away from seven here goals the
country Sport Breakfast
From the rugby field to the rotary shed.
Speaker 2 (00:02):
It's the Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 1 (00:10):
A long time ago, way back. I mean, well they
was to drink while.
Speaker 2 (00:20):
The name.
Speaker 3 (00:22):
Wonderful.
Speaker 2 (00:25):
Well it's time to talk beer. My favorite subject that
in barbecuing on the show to catch up with Michael
Donalds and Michael. Good morning Brian Mike. I've got to
say I've just returned from Japan and the price of
beer in the seven elevens and all the little stores
over there very very cheap, about two to three dollars
a can.
Speaker 1 (00:43):
Yeah. Well, it's a massive industry in Japan. Like I
don't know if many of your listeners know, but sort of.
Asahi and Karen both have major fingers in the New
Zealand beer pie. Karen owning Lion of course, and he
owned what used to be Independent Brewing which make Boundary
(01:04):
Road Bears. So yeah, and then there's the Sapporo you know,
like it's a it's a huge industry there. They're global giants,
so they can make it cheap.
Speaker 2 (01:14):
I know, my producer to a tour actually of the
Sahi be a factory while he was over there. But
we're not We're not talking about the Japanese beer today.
We're talking about some brews out of well it used
to be path Ram, but now we know it is
part of.
Speaker 1 (01:29):
Yes. I grew up just down the road from there
in Raw Matty Beach, So yeah, this one's I love
these guys. It's they're called Duncan's Brewing and named after
the founder, George Duncan. And George is a really interesting character.
He he studied music at university but didn't sort of
(01:49):
really go into a career in that. And he was
a builder for a long time, so he's a you know,
he's a man of many skills. Yeah, and he got
into ruin. And you know, some people just find their niche,
and Duncan's niche is making. It's really hard to describe
(02:10):
if anyone's sort of not ovay with some of these beers.
But they call them. There's ice cream sours and smoothie
sours and milkshake IPAs and.
Speaker 2 (02:22):
Yeah, a little different, You're a.
Speaker 1 (02:24):
Little different, and the names all they're all beers based
around fruit first of all, and then a liberal use
of lactose, which I'm sure for many of your listeners
they'll know, lactose, it's a sugar derived from milk and
it's a non fermentable, so when you put it to
(02:45):
a brew, it doesn't for mental weigh, but it stays
in and it it adds a creaminess, not quite like milk,
but we're getting in that direction. And it's sort of
it's not really sweet, but I think it kind of
creates the idea of sweetness sometimes. And anyway, and so
(03:05):
you know, Duncans they came out with a beer a
few years ago called Raspberry Ripple and it's called an
ice cream sour and it tastes like raspberry wipple ice
cream and really, yeah, I know it's crazy. And I
mean you go on to their website now and you
look at it and there's there's real fruit ice cream cake,
(03:28):
there's mango pudding, there's lemon meringue. You know, it's just
all these crazy fruit driven flavors. And there's a maple pants,
maple bacon pancakes out. You know. It's so it's all
about sort of sweet, sometimes savory, but mainly the sweet
and the fruit and creating this sense that you're drinking
(03:54):
a pudding or a dessert.
Speaker 2 (03:56):
So would you use them basically as a dessert beer
rather than you know, fresher at the end of the day.
Speaker 1 (04:01):
Yeah, a lot of them go really well in that sense,
like the raspberry ripple ice cream. I think if you
were having a chocolate brownie or some chocolate mouse or
something that would sit like perfectly beside it, it would
be this nice contrast. And a lot of them they
called sour, but that's just about a technique they use,
(04:22):
and it's not really The beers aren't really sour. They're
actually quite nicely balanced between sort of sweet and a
little bit tart from and that's the fruit, you know,
where you put raspberries and lemon and stuff like that,
and you get the partners from the fruit, you know,
but they balance it up with a bit of sweetness.
So they're really interesting, very unusual, and they are kind
(04:45):
of Duncan with a kind of industry leaders in New
Zealand for this type of beer. And they've made a
real niche for themselves with it.
Speaker 2 (04:53):
And I believe they're celebrating the tenth birthday.
Speaker 1 (04:56):
Yeah, tenth birthday. Yeah, so that and you know that's
pretty cool for like Poves, a small it's pretty bustling
town now but when I was growing up, it was
a pretty sleepy part of the world back in the
nineteen seventies. But you know, so they're not in one
of the big hubs. They have a little tap room
there that you can go and visit, but most of
(05:17):
their bearers are available in the supermarket, you know, if
you're after something a little bit more mainstream. They do
a very good lager, but it of course they can't
help themselves. And it's got yuzu in it, which you'll
visit to Japan probably the other if you came across
the yuzu. I think they use it a lot there.
(05:38):
There's like a lemon, it's a citrus fruit, but it's
in a yellow can that's called yum yum uses and
it's very much like a Japanese lagat. So you may
well like it, right, I might.
Speaker 2 (05:52):
I might look for it in a supermarket. So it's Duncan,
Duncan Breweries.
Speaker 1 (05:56):
Duncan's Brewery, yep. Yeah, and all the labels are just
psychedelics crazy. They've got a great part going. So yeah,
good brewery, good.
Speaker 2 (06:06):
People, fantastic Michael, always good to chat. Let's do it
next week. Have a good one.
Speaker 1 (06:11):
Thanks, Brian Michael.
Speaker 2 (06:13):
Donaldson, who knows a thing or two about beer. So
too does my producer Mark, who has actually just returned
from Japan. And while you were there, as I mentioned,
you did a tour of the Asahi Brewery. That would
have been impressive.
Speaker 3 (06:26):
Yeah, it's best ten bucks we ever spent in my life,
I think tim bucks. Yeah, for a tour of the
Asahi Brewering and two free beers after and a free glass,
which was incredible stuff. Yeah, they know how to treat
your well over there. I don't think I know enough
about beer, but I know how to drink beer. That's
that sort of changed that sort of stipulation there. But yeah,
awesome stuff being Japan and their technology. There's sort of
(06:49):
a ride that you went on and you were you
were the can going through the convey about and you
had your sort of bum was vibrating and when the
beer was going through you can, you're getting sprayed in
the face. Was stuff. It was, yeah, awesome. They brew
six point seven million tall boys of the Asahi cans
a day. And that bridge it was just outside of
Osaka and it's a fine dropt and that's just that's
(07:11):
only sort of one that's the most famous beer. They're
super dry and they've got all sorts of different varieties,
from grape asahis.
Speaker 2 (07:18):
To the dark I like the darker sahi.
Speaker 3 (07:21):
Yeah, the black is sahi.
Speaker 1 (07:22):
Yep.
Speaker 3 (07:22):
Did have one of that, but of a stout, which
is very rare to find over there, to dabble at
the old Irish bar over there, and that was still
that was Kiwi. Price is thirteen hundred yen, which is
about fourteen dollars a pint over there, which I was
very surprised about because years you mentioned you pop into
the seven elevens, the family marks, the laws and stores
on the corner, and you're getting a big can of
(07:43):
beer for about two dollars thirty five, which is which
is very dangerous when it's thirty six degrees. And you
got to drink it fast too, because if you've done it,
it turns warm.
Speaker 2 (07:53):
Oh there you go too an alcoholic very quickly, really,
wouldn't you? Alrighty twelve away from seven here goals the
country Sport Breakfast
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