Lupulin is a brand new product for us from YCH Hops in the US. Watch this video to find out a bit more about it.
Lupulin is a brand new product for us from YCH Hops in the US. Watch this video to find out a bit more about it.
We’re looking forward to an awesome event this year. We’ll be sharing a stand again with our cuzzies from Hop Federation under the House of Nicholas banner.
Luke and Simon will also be taking the 3PM seminar where they’ll be talking about our collabs as well as all things beer.
Here’s the Epic line-up for the event:
St. Luke Milestone Ale (IPA).
Hop Zombie DIPA
Son of Thor IPA
Hop Shine Pale Ale
One Trick Pony: Loral Lager
Volstead Tap Takeover
If you can’t make it to the GKBF, come and see us on Friday Night at Volstead for the House of Nicholas Tap Takeover.
See you in Christchurch!
Welcome Epic Loral Smashy Lager!
About the beer:
Loral is a brand new hop release from the US, previously know as HBC291. Of noble heritage, it straddles the fence between old and new world hop aromatics. We felt the characteristics of this hop would be best showcased in a lager style.
With a traditional malt base of German Pilsner malt, it leaves a clean malt cushion in the background, with a pleasant floral citrus and slightly herbal aroma, and a noble hop flavour and balanced clean bitter finish.
NZ Wide from mid-November 2016 in keg and 500ml bottles. Any updates will be posted here.
On Friday 3 March, we finally harvested #MyLittleHopGarden. Here’s how the day went:
It’s not over, however… Now we have to decide what to do with the hops!
Hop harvest time is in our sights!
After over a day of persistent rain…
They hops’ aroma has started to change from ultra-green celery like to what we’d expect from hops. We were considering harvesting the hops this week, but we’ll have to wait for them to dry out a bit now.
We clearly didn’t need to pull out the watering can today…
The time to harvest these little beauties is getting closer and closer – we’ll then have to decide what to do with them (putting them in a beer would make most sense, right?). Stay tuned.
It’s really been quite the journey for #MyLittleHopGarden. In spite of a bout of dreadful weather and relentless sou’westers, we’ve finally had a week or so of weather that the hops love: Lots of sun, no wind. It won’t be long until we’ll harvest the hops, we’re looking forward to them developing some sweet hop aromas.
This is a thing of great beauty!
So a lot has happened over the holiday break. It seems that this summer has been quite windy, which as discussed before, does not make hops happy.
Nonetheless, our first hop flowers have developed. Most are still at the “burr” stage, but here are some of the flowers that we have so far:
looking good, eh?
Perhaps the last update until after Christmas. The leading plants have grown about two feet since day 48 – the result of some beautiful sunny days!
Let’s have more of this sunshine! The hops have had a real beating from the wind lately, and they clearly don’t like it. It really is incredible to see how much they grow in one day when the conditions are right.
After a relatively slow growing week (hops hate wind and lack of sunshine), the hops boosted over the sunny weekend. We are going to have to figure out what we’re going to with our scales – these hops are getting up there…
They are over 6 feet high! The leaves and stems have started to get bigger too. They are clearly liking the fertiliser they were given.
The “Ed Scale” is introduced to track the growth of the hops. How long will this be sustainable?!
Check it out – our hop plants are boosting! As you can see, they are starting to grow leaves now, so they’re growth is going to be even faster from now on. Photosynthesis is our friend!
We hope you’re enjoying watching them grow as much as we are.
And they’re off! It’s pretty cool to see the difference that one day makes. All four hop plants have now emerged!
The heavy rain showers and sunny weekend clearly paid off for our hops. Check it out – three of the four plants have sprouted!
A few people have asked what we’re feeding them. They are growing in roses mix, which is meant to be best for growing hops in pots. Now that they’ve sprouted they’ll grow like crazy, so we’ll have to sort out their new home under a support structure. We may be looking for some help with building this – stay tuned.
No watering required – plenty of fresh Auckland cloud juice today.
We’ve got our hands on some New Zealand hop rhizomes! We’re not sure of the variety yet, we’ll let you know as soon as we find out. We’ll be following their progress and keep posting updates for you here.
At this stage, we’ve just put the rhizomes into pots in a sunny sheltered spot. We’ll build a frame to suspend the hop bines in a spot that gets optimal sunlight.
Like walking the streets of San Francisco in a fog. A flavour shockwave delivering awesome automatic dankness for your pleasurable needs. The reverberating level of fun in your mouth hole snaps shut like a wet green alligator in a technicolour dreamcoat. Synthesthesia for the masses.
Friday 14 October – The Brewers Co-op 1st Birthday
India Pale Ale
More about the beer:
Brewed with Nelson Sauvin, Comet and Simcoe hops.
Where and when you can get it:
First launch will be at Brewer’s Co-op – watch this space.
One question I was asked recently is what do you do while you are in Yakima during hop harvest?
The short answer is I visit hop farms and meet with the hop growers and select my hops for the year.
This year I am visiting the following hop farms, from which I selected some of my varieties from last year’s harvest.
Black Star Farms – Mosaic
Perrault Farms – to visit the hop breeding plot.
What does a hop farm visit entail?
It is a chance to meet up with the hop farmer and have a walk amongst the bines to see how they are looking, have a chat about how things are going for the current harvest and how the weather and growing season has gone. We’ll discuss what this means for yields and quality of this seasons hops. It is also a chance to ask about what the future holds; What varieties will be planted out next season, what varieties might be reduced.
After a walk through the hops and rubbing and smelling them, I’ll go through the processing plant where you get to see the harvested bines arriving. The bines are hooked up and run through the pickers that strip off all the delicate hop flowers. The flowers are separated from the leaves and stalks and conveyed to the drying room. The drying room receives the hops onto a big bed with a false floor that hot air is pushed up through. After 6-8 hours, the hops are dried then moved on to get baled up. The bales are all checked for temperature and moisture (if bales contain too much moisture, things can get ugly – fire ugly) then the bales are loaded onto trucks.
The truck with hop bales are delivered to YCH Hops. After being checked and stored a brewers cut will be taken from the lot that has arrived from the farm.
After the farm visits there will be an afternoon of hop selection where several lots for each variety are presented. The samples are taken from the bales; The brewers cuts. After ranking and selecting the lot I want, its time for a beer.
Since hop harvest only runs for a few weeks of the year, you can guarantee you will bump into many brewers while you are in the area. It is always fun to have a beer with the other like minded brewers who have travelled to this special spot on the planet to oversee the harvesting of the magical flowers that gift our beery creations with their aromatic essence.
It is a fun time, meeting growers, seeing the hops, bumping into brewing friends, and having a couple pints. I look forward to going each year. Can’t wait to get there again soon.
When people think about beer from Epic, the first thing that jumps to mind is big hoppy beers. They would be right as we not only brew with massive amounts of hops, but also visit the hop fields and know the hop farmers to get the best hops in the world. Not many brewers in New Zealand do this locally, and none visit the hop farmers on a yearly basis in the US.
Here are some fun facts as to why HOPS = EPIC BEER.
Epic Brewing Company used the MOST AROMA HOPS in the last 10 years, more than any other brewery in New Zealand.
Epic Brewing Company is the LARGEST IMPORTER of US hops to New Zealand over the last 10 years.
Epic Pale Ale was the FIRST American style Pale Ale to be released in New Zealand in 2006.
Epic Pale Ale won SUPREME CHAMPION beer at the 2006 NZ beer Awards on the eve of its official release.
This beer changed the face of craft beer in New Zealand.
Epic Pale Ale is made with US grown Cascade hops, the NUMBER ONE aroma hop in the world.
Epic Armageddon IPA is the MOST awarded IPA in New Zealand – read this.
Epic Armageddon IPA was the FIRST commercially bottled American style IPA brewed in New Zealand.
Epic Hop Zombie was the FIRST Double IPA released in New Zealand.
The ONLY New Zealand brewer to visit Yakima every year for hop harvest and visit the hop farmers.
When I started out brewing, it was obvious that I was never going to be the BIGGEST, but I could strive to be THE BEST. To be the best, it was logical to use the best ingredients I could find for the best beer you want to make. Sometimes you have to search the whole globe to find the best. Best ale malt from England, best Pilsner malt from Germany, best hops for American IPA’s from Yakima.
Many people have asked me why I don’t use all New Zealand hops and all New Zealand malts. For some people this is hard to hear, but sometimes those New Zealand ingredients aren’t the best for the styles of beer I like to make. Other times they are the best for the flavours I want, but not every time.
I love the aromas and flavours that come from the hops grown in the Yakima valley. I love brewing with these hops, and love the beers that these hops make. This is why I make such an effort each year to fly to the other side of the Pacific Ocean, to find the best of what they have, and bring it back home to New Zealand to brew with.
Guess what? It isn’t just me that gets the joy of drinking the beers I brew with these gloriously aromatic hops. You to can buy these beers. It’s a beautiful thing.
It is that time of the year again, and I am finalizing plans and counting down days to my trip to Yakima, USA. I am visiting because it is the time of the year that they harvest the hops.
Yakima is where the majority of hops are grown in the USA. Every year since 2012 I have traveled to Yakima at hop harvest time, to visit hop farms, and meet hop growers, but mostly to have the opportunity (which is the ultimate privilege) to be able to select the hop I want. This will be my fifth consecutive season at hop harvest in Yakima.
What does hop selection mean? It is that I am presented with several lots of hops (of approximately similar sizes, depending on variety and the quantity I have contract for that variety). I am presented with 6 to 8 different samples from potentially the same number of farms. I take these hops and rub them in my hands to heat up the hop oils and the smell the aromas they produce. I compare them all, making notes, and then rank them, and select my favourite.
Why do I think US grown hops are good? It probably goes back to my formative days of drinking craft beer (early 1990’s). When I first discovered it, and tasted flavours I had never had before in beer. Since that time and that beer(s) was in the US and used US grown hops to flavour it, I have always been drawn to these characters as favourites. Beer is so situational.
I first imported hops from Hopunion in 1997 and have been travelling to the US every year since, sometimes twice a year. Therefore much of my inspiration and influence has come from the West Coast of the USA when it comes to beer styles, beer flavours, hop varieties, and hopping rates.
Yes, I like hops. You could say I am obsessed with hops. I want to find out as much as I can about hops and the hops I brew with. I want to meet the people that grow the hops I buy. I want to see the plant the my hops come from and where those plants grow. Since these hops are grown in Yakima I need to hop on a plane and travel 7000 miles to get what I want, to make the best beer I can. So far this has seemed to have paid off.
Instead of writing about our time in Wellington for Beervana 2016, I thought that a video would do the job. This sums this up nicely.
It’s that time of year again, and we’re pumped to get down to Wellington to share our latest brews as well as our tried and true favourites. We’ll be at the House Of Nicholas stand with our cuzzies from Hop Federation.
Epic Thor Imperial IPA
The last and biggest addition to the Stone Hammer Trilogy. The beer has a big hop aroma that is dank, resinous and fruity from the use of Nelson Sauvin and CTZ hops. The bitterness level is lower than regular Epic beers, which is also the same in the Thunder and Stone Hammer beers. Extremely well balanced, juicy and delicious.
Epic Thunder APA
This American Pale Ale is the first of the Stone Hammer Series. Originally released as a keg only batch, but was so popular we had to make more. It’s packed with US grown Columbus, Chinook and Mosaic (a LOT of Mosaic) hops. The flavour is driven by the sub tropical fruits (including passionfruit & mango) from the Mosaic hops. There is a fun level of dankness. A massive hop flavour is matched to a subtle level of bitterness, which makes this really enjoyable.
Epic Hop Zombie Double IPA
Does this beer really need an introduction?
NEED… MORE… HOPS…
Epic Armageddon IPA
Another beer that really needs no introduction… Our international award winning IPA is back to tantalise your tastebuds. The hops are here to party – and you’re invited. We’re always thriving to make this beer better which is why it keeps pulling in the awards.
Thursday: Stone Hammer Trilogy tape takeover – The Rogue & Vagabond
Come and see us and put the whole trilogy to the test – Thunder APA, Stone Hammer IPA & Thor IIPA. You could be in to win one of two prize packs just. You’ll even get to meet the man behind the name; Our awesome Sales Manager – Sten THOR Søren Hansen.
Saturday: Wellington Launch of Snow White Alpine Pale Ale – The Malthouse
After your Saturday Session at Beervana (or your recovery from your Friday celebrations), head to The Malthouse and be one of the first to try our newest beer. What makes this beer different? We have brewed it with wheat malt for the pale hazy appearance. The noticeable orangey citrus character comes from the marriage of crushed coriander seeds and the Cascade and Centennial hops. The fruitiness comes from the really warm fermentation with a special ale yeast. There’ll also be Thor IIPA and others on tap too.
See you in Wellington!
Thor is the last in the Epic Stone Hammer Trilogy and is also our entry to the 2016 West Coast IPA Challenge, held on Friday 29 July, 2016 at Malthouse in Wellington. If you’re lucky enough to be going to this event, you’ll be amongst the first to try it.
Don’t fret if you can’t make it to WCIPA – Thor will be launched in early August. We’ll keep you posted with updates here.
TBC – Early August 2016
Imperial IPA (of course)
More about the beer:
Thor is our entrant into the 2016 West Coast IPA challenge on the 29 th of July at The Malthouse in Wellington.
Inspiration for Thor came from Luke’s trip earlier in the year to the Craft Brewers Conference in Philadelphia. While there he drank several different examples of the developing and evolving new IPA style for the East Coast. East Coast IPAs are identified by their cloudy appearance, which comes from hop haze, and a big hop aroma and juicy hop taste (the kegged version of this beer has been kept cloudy, but the bottle version is filtered and bright).
The beer has a big hop aroma that is dank, resinous and fruity from the use of Nelson Sauvin and CTZ hops. The bitterness level is lower than regular Epic beers, which is also the same in the Thunder and Stone Hammer beers. Extremely well balanced, juicy and delicious.
Where & when you can get it:
Kegs and bottles are out in the wilds of NZ now, we’ll let you know when the shipment to Australia is on it’s way.