September 23, 2024 • 7 mins
Weekly beer chat with the Guru.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Country Sport Breakfast with Brian Kelly on
gold Sport a long time ago, way back in this
well they want to drink while at the name of
(00:22):
the wonderful thing to be needed.
Speaker 2 (00:24):
Yes, I may get out of hops. It's time to
talk to be with Michael Donaldson. Morning Michael from morning Brian,
hope you are well.
Speaker 1 (00:32):
I'm good, actually, yeah, excellent, excellent.
Speaker 2 (00:36):
Well, I believe that we're going to beautiful Queenstown today
to talk about a brewery down there.
Speaker 1 (00:41):
Yeah. Yeah, Look, I was just thinking, I think this
is possibly out the trip to Queenstown, so they must
be doing something right down there.
Speaker 2 (00:49):
It's the water. It's in the water.
Speaker 1 (00:52):
It could see well, and in this case it's sort
of well, it is the water to an extent, because
we're talking about Canyon bro and they have a restaurant
and bar in Skipper's Canyon, you know, just above where
the Shotover jet goes, you know, So there is some
water in this in the in the in the process.
(01:17):
But more interestingly, a few years ago, the brewer was
bought by sort of a well known Queenstown hospitality family,
I guess and farming family called the Patterson's and so
the brewery got moved to a farm and it's it's
called rob Rosas Station and it's in the Cardrona Valley
(01:39):
and they moved the brewery there. I can't remember how
many years. It was, maybe five or five years ago
maybe anyway, they so they've now got a farm brewery.
They grow their own grain on the farm. So it's,
you know, they're very good at the local kind of thing.
(02:01):
I guess you grow the grain there. They often use
local Southland ground hops from garten Hops, which is the
most southerly hot farm in New Zealand. And yeah, so
they're a pretty cool local brewery and they do some
good things. I've just been in a partnership with All
Birds the shoemakers a good thing. Yeah, it's for it
(02:24):
give away there. So and they sponsored they had the
beer that sponsored the New Zealand Golf Open when it
was held at Millbrook down there earlier this year. So
kind of, you know, a good local success story, I
guess you'd say that. And the bar and Brewery and
Skiptus Canyons pretty cool. So and they're sort of celebrating
(02:50):
their localness, if I can describe it that way with
a beer that's called Too Central with Love.
Speaker 2 (02:58):
And to the title Too Central with Love.
Speaker 1 (03:02):
Yeah, and to Serve with Love. For those of us
of a certain generation would remember the Sydney Pointier film.
But you know, I'm not aging any of our listeners brightened,
but I remember that.
Speaker 2 (03:16):
Film well, also the hit single that's.
Speaker 1 (03:19):
Right, Yeah, that's right, but that was the soundtrack I think. So, yeah, anyway,
to Central with Love is. So this is quite an
interesting beer. It's a bit we might call it esoteric.
So they've teamed up with another local, which is Carrot Winery,
and they've taken some old not some old, but some
(03:40):
penolire grapes that have been squeezed and so they've got
the the skins and the stems and a bit of
left over juice and they put that in a barrel
and they put a beer on top of it to
age on the grapes. And but what they've also done
is used the yeast for the ring which they cultivated up.
(04:02):
You know how Queen Toown's got all the wild time,
you know, it grows out there. So they've found some
time flowers and taking a yeast off that. So they've
used that to do the brewing and it's so it's
all about local ingredients. That's the grain growing on their farm,
the local hops from Gasten pino noir, grapes from Carrack Winery,
(04:25):
the yeast from the time flowers, and you know, it's
a really cool idea, and honestly, it's one of the
one of those beers. When you open it, if you're
not used to these things, you'll go what the house is?
Is it? It's bright red and oh yeah, yeah, yeah, yeah.
(04:48):
If you want to look it up on their website
you can. It's a shame that we don't have radio
with pictures if they say yeah. So it just looks
like a frothy pino noir because it's got a head
on it, you know, and then some bubbles, so it's
got all the beer qualities and it's sort of got
a really strong pino la taste, so it's like black
(05:11):
currants and I sort of say, it reminds me of
right beener, and you know, it's it's still beer. It's
quite hard to explain, like it's a there's an underlying
beer taste, but it's got this very bright, rooty wine
character to it, and it looks the part and I
just think it's a really cool bear and so, yeah,
(05:34):
they describe it as a barrel aged Pino la wild Ale.
Speaker 2 (05:38):
I'm actually looking looking at it now. I've gone to
the to the website. More importantly, though, what does it
taste like?
Speaker 1 (05:45):
Oh, to me, it tastes it's a little bit tart,
so but it tastes like I shouldn't really say this,
but boozy by bena. But with you know, some of
the flavors that you'll get from pino NOI like a
little bit earthy, some oak kind of character which comes
(06:10):
through vanilla, you know, soft vanilla, and a little bit
of firm kind of tannic quality that you get because
this has been on the skins and the stems and
the seeds of their grape. So it's got that tannic
quality which is more a sort of a texture and
a feel in your mouth. You know, it's a little
bit sort of tight, and but it's got that effervescence
(06:34):
because it's it's carbonated, and you know, I can't say
that I can taste the wild time, but it's a
remarkable concoction.
Speaker 2 (06:47):
I'm reading a couple of reviews on it. Actually, one
person here reviewing it says, Wow, such a good beer.
Would smash these in summer?
Speaker 1 (06:55):
Yeah, a view of it. Yeah, yeah, it's because here's
the thing. I mean, we're going on a bit now,
but it's seven point two percent.
Speaker 2 (07:03):
Right.
Speaker 1 (07:05):
If you think you open a bottle of pino noir
on a or a rose or something, it's around that.
You know, a rose might be eight or nine percent
and a Pino noa might be eleven or twelve. But
you're getting those characters on a lower ABV, but with
an added experience of some bubbles and a beer element
(07:27):
to it. It's a real crossover thing, you know. And
I think sitting in sitting outside in Queenstown in summer, yeah,
you could happily enjoy it. You might not smash it,
but to Central.
Speaker 2 (07:39):
With barrel age, Pinana Wildale, I love it. Out of
Canyon Burwy. Michael, thank you for getting up early and
chatting with us. Have a good one.
Speaker 1 (07:47):
Thanks, Brian, You're welcome.
Speaker 2 (07:48):
It's Michael Donaldson. The Pursuit of Happiness is his specialist
b at Magazine
This is the Country Sport Breakfast with Brian Kelly on
gold Sport a long time ago, way back in this
well they want to drink while at the name of
(00:22):
the wonderful thing to be needed.
Speaker 2 (00:24):
Yes, I may get out of hops. It's time to
talk to be with Michael Donaldson. Morning Michael from morning Brian,
hope you are well.
Speaker 1 (00:32):
I'm good, actually, yeah, excellent, excellent.
Speaker 2 (00:36):
Well, I believe that we're going to beautiful Queenstown today
to talk about a brewery down there.
Speaker 1 (00:41):
Yeah. Yeah, Look, I was just thinking, I think this
is possibly out the trip to Queenstown, so they must
be doing something right down there.
Speaker 2 (00:49):
It's the water. It's in the water.
Speaker 1 (00:52):
It could see well, and in this case it's sort
of well, it is the water to an extent, because
we're talking about Canyon bro and they have a restaurant
and bar in Skipper's Canyon, you know, just above where
the Shotover jet goes, you know, So there is some
water in this in the in the in the process.
(01:17):
But more interestingly, a few years ago, the brewer was
bought by sort of a well known Queenstown hospitality family,
I guess and farming family called the Patterson's and so
the brewery got moved to a farm and it's it's
called rob Rosas Station and it's in the Cardrona Valley
(01:39):
and they moved the brewery there. I can't remember how
many years. It was, maybe five or five years ago
maybe anyway, they so they've now got a farm brewery.
They grow their own grain on the farm. So it's,
you know, they're very good at the local kind of thing.
(02:01):
I guess you grow the grain there. They often use
local Southland ground hops from garten Hops, which is the
most southerly hot farm in New Zealand. And yeah, so
they're a pretty cool local brewery and they do some
good things. I've just been in a partnership with All
Birds the shoemakers a good thing. Yeah, it's for it
(02:24):
give away there. So and they sponsored they had the
beer that sponsored the New Zealand Golf Open when it
was held at Millbrook down there earlier this year. So
kind of, you know, a good local success story, I
guess you'd say that. And the bar and Brewery and
Skiptus Canyons pretty cool. So and they're sort of celebrating
(02:50):
their localness, if I can describe it that way with
a beer that's called Too Central with Love.
Speaker 2 (02:58):
And to the title Too Central with Love.
Speaker 1 (03:02):
Yeah, and to Serve with Love. For those of us
of a certain generation would remember the Sydney Pointier film.
But you know, I'm not aging any of our listeners brightened,
but I remember that.
Speaker 2 (03:16):
Film well, also the hit single that's.
Speaker 1 (03:19):
Right, Yeah, that's right, but that was the soundtrack I think. So, yeah, anyway,
to Central with Love is. So this is quite an
interesting beer. It's a bit we might call it esoteric.
So they've teamed up with another local, which is Carrot Winery,
and they've taken some old not some old, but some
(03:40):
penolire grapes that have been squeezed and so they've got
the the skins and the stems and a bit of
left over juice and they put that in a barrel
and they put a beer on top of it to
age on the grapes. And but what they've also done
is used the yeast for the ring which they cultivated up.
(04:02):
You know how Queen Toown's got all the wild time,
you know, it grows out there. So they've found some
time flowers and taking a yeast off that. So they've
used that to do the brewing and it's so it's
all about local ingredients. That's the grain growing on their farm,
the local hops from Gasten pino noir, grapes from Carrack Winery,
(04:25):
the yeast from the time flowers, and you know, it's
a really cool idea, and honestly, it's one of the
one of those beers. When you open it, if you're
not used to these things, you'll go what the house is?
Is it? It's bright red and oh yeah, yeah, yeah, yeah.
(04:48):
If you want to look it up on their website
you can. It's a shame that we don't have radio
with pictures if they say yeah. So it just looks
like a frothy pino noir because it's got a head
on it, you know, and then some bubbles, so it's
got all the beer qualities and it's sort of got
a really strong pino la taste, so it's like black
(05:11):
currants and I sort of say, it reminds me of
right beener, and you know, it's it's still beer. It's
quite hard to explain, like it's a there's an underlying
beer taste, but it's got this very bright, rooty wine
character to it, and it looks the part and I
just think it's a really cool bear and so, yeah,
(05:34):
they describe it as a barrel aged Pino la wild Ale.
Speaker 2 (05:38):
I'm actually looking looking at it now. I've gone to
the to the website. More importantly, though, what does it
taste like?
Speaker 1 (05:45):
Oh, to me, it tastes it's a little bit tart,
so but it tastes like I shouldn't really say this,
but boozy by bena. But with you know, some of
the flavors that you'll get from pino NOI like a
little bit earthy, some oak kind of character which comes
(06:10):
through vanilla, you know, soft vanilla, and a little bit
of firm kind of tannic quality that you get because
this has been on the skins and the stems and
the seeds of their grape. So it's got that tannic
quality which is more a sort of a texture and
a feel in your mouth. You know, it's a little
bit sort of tight, and but it's got that effervescence
(06:34):
because it's it's carbonated, and you know, I can't say
that I can taste the wild time, but it's a
remarkable concoction.
Speaker 2 (06:47):
I'm reading a couple of reviews on it. Actually, one
person here reviewing it says, Wow, such a good beer.
Would smash these in summer?
Speaker 1 (06:55):
Yeah, a view of it. Yeah, yeah, it's because here's
the thing. I mean, we're going on a bit now,
but it's seven point two percent.
Speaker 2 (07:03):
Right.
Speaker 1 (07:05):
If you think you open a bottle of pino noir
on a or a rose or something, it's around that.
You know, a rose might be eight or nine percent
and a Pino noa might be eleven or twelve. But
you're getting those characters on a lower ABV, but with
an added experience of some bubbles and a beer element
(07:27):
to it. It's a real crossover thing, you know. And
I think sitting in sitting outside in Queenstown in summer, yeah,
you could happily enjoy it. You might not smash it,
but to Central.
Speaker 2 (07:39):
With barrel age, Pinana Wildale, I love it. Out of
Canyon Burwy. Michael, thank you for getting up early and
chatting with us. Have a good one.
Speaker 1 (07:47):
Thanks, Brian, You're welcome.
Speaker 2 (07:48):
It's Michael Donaldson. The Pursuit of Happiness is his specialist
b at Magazine
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