2 February, 2014
Dark Days Indeed
When we opened the cellar door early last year our goal was to always offer a full, interesting and varied line up of beers. Keeping the taps occupied and the beer flowing has been more than a full time job. On several occasions we’ve come perilously close to running out only to have been saved at the last minute. with a timely batch of beer.
However, it seems likely that at some point early this week the worst will happen. The Garage will run out of beer.
[Cellar Door taps in better days]
Pernicious was the first to fall, then Aro Noir and Hops on Pointe. VPA held out valiantly but was emptied last week – since then Pils ‘n’ Thrills, Trip Hop and Extraordinary Ordinary have been putting up a rear guard action, but as of yesterday only Pils and Ordinary were left standing, and chances are that in the next few days, they’ll be gone too. Dark days indeed.
Why? The answer is something of a perfect storm – a Christmas and New Year in the cellar door that far exceeded our projections, some interruption to production as we install new tanks, two special event beers and several pallets leaving us on an OS trip - but at the end of the day the simple answer is that demand has outstripped our capacity to make beer.
But there is hope. A new batch of Pils will be coming through this week and Wednesday will see the launch of Beyond the Pale, our shockingly pink homage to the Fringe Festival, brewed with sumac, lemon and hibiscus. There are bottles of Hops on Pointe on the way and Pernicious Weed will be making a welcome return the following week along with API, our Webstock ‘reverse IPA’. There is also still Garage Project available in the best bars and bottle stores around Wellington and further afield.
Best of all, our new tanks should be up and running by the end of next week (touch wood) hopefully marking an end to lean times. In the future there will be more beer and even more variety.
In the meantime we want to thank everyone who continues to come to the cellar door and accept the slim pickings on offer with good humour. Thank you all for your support. We’re working hard to fix things.
Your patience will be rewarded.
Pete & Jos
22 November, 2013
It couldn’t be simpler.
Pilsner malt, Saaz hops and Czech yeast. That’s it.
Sometimes simple is exactly what you want.
Why bother dressing it up?
It is what it is.
Beer is now available throughout Wellington bars and at the Garage Project cellar door.
18 November, 2013
Guest blog post by Maddie Gillespie
“… a quart of ale is a dish for a King”
A Winter’s Tale
My Dad is the brewer at the Garage Project brewery. When I said I had an idea for a beer he rolled his eyes. I explained that it would be a beer made with smoked malt, to mark 400 years since the Globe Theatre burned down and that we should call it Burning Globe. That got his attention.
The idea came to me while reading a book about Shakespeare. It talked about the Globe burning down and it occurred to me that it was exactly 400 years since the event. What made the idea for the beer relevant was that the book mentioned someone’s breeches catching alight and being put out with a bottle of ale.
“…only one man had his breeches set on fire, that would perhaps have broyled him, if he had not by the benefit of a provident wit, put it out with a bottle of ale.”
Sir Henry Wotton’s eyewitness account of the Globe burning down 1613
A smoky English ale was destined to be created.
Double, double, toil and trouble, fire burn and cauldron bubble – my Dad and I brewing Burning Globe at the Garage Project, Aro Valley
My Dad and I brewed the beer one weekend. We used oak smoked wheat malt, barley, and caramel malts for colour. It has finished fermenting now – I haven’t tried it but my Dad says it tastes great.
I hope there’s some left for the event!
Burning Globe will be available, served straight from an oak barrel at the Southern Cross garden bar on 1st December as part of a special Shakespeare event. As well as a range of barreled Garage beers there will be Elizabethan food, music and, fresh from their very successful run at BATS Theatre, a one-off live encore of the Playshop theatre company’s “This Fair Verona”.
Theatre in Shakespeare’s day could be a boisterous and bawdy affair. Beer drinking was part of the audience experience (and useful in the event of trouser fires). Here’s your chance to get a sense of what Shakespeare for the people would have been like.
Entry is free, as it always is at the Cross, and the event will help to raise funds for the Shakespeare Globe Centre NZ.
Barrels will be tapped at 4pm with the live performance beginning 4.30. Come dressed up if you like! Get a bit of Shakespeare up ya.
15 November, 2013
Enzo Ferrari once scornfully labelled the start up, garage based Formula One teams of the 60’s as Garagista’s. They built their cars lighter, faster and beat teams with far greater resources all from small garages. Something we can identify with especially, being based in an old car workshop.
'Race Sunday, Test Monday' was their mantra, and in that spirit we're developing a new beer, Garagista.
Several ‘marks’ will get brewed. All will be run through the cellar door taps as tasters only, and we want your feedback. Only when we’re all happy will it move up to the larger kit and make it’s way out of the Garage for you all to try.
So drop by and give it a spin. There’s only 30L so it won’t last long.
Pete & Jos
31 October, 2013
Day of the Dead 2013
On this Hallow’s Eve, we’re excited to announce our Day of the Dead line up for 2013.
From tomorrow, Day of the Dead AND La Calavera Catrina will be available in keg, 650ml bottle and cans.
We worked especially hard this year to ensure nobody misses out, and to that end, have arranged a simultaneous launch in New Zealand AND Australia! More details on where you can find the beers below…
For those of you not familiar, Day of the Dead is our Chili Chocolate Black Lager, and La Calavera Catrina is a Maize Blonde Lager brewed with Habenero Chili, and condiitioned on Rosewater and Watermelon.
Day of the Dead and La Calavera Catrina will be on tap at the following bars from 1st of November.
It will also be available at the Garage Project Cellar Door from Friday, and the Garage Project Online Store from early next week.
Vultures Lane - Auckland (also pouring Triple DOTD)
Brothers Beer - Auckland
Freida Margolis - Auckland
Hashigo Zake - Wellington
The Malthouse - Wellington
Bin 44 - Wellington
Southern Cross - Wellington
Kelburn Village Pub - Wellington (DOTD only)
Goldings Free Dive (SATURDAY) - Wellington
Pomeroys Inn - Christchurch (also pouring Triple DOTD)
Day of the Dead and La Calavera Catrina cans and bottles will be available at the following retail stores. We expect more to be added in the coming week:
Farro Fresh - all three stores - Auckland - DOTD Cans.
Liquorland Albert Street - Palmerston North - DOTD Cans.
Regional Wines & Spirits - Wellington - DOTD & Catrina Cans
Moore Wilsons - Wellington - DOTD & Catrina Cans & Bottles
Hashigo Zake - DOTD Cans
Bebemos - DOTD Cans
Melbourne will have stock tomorrow, with other cities receiving theirs over the next week. We tried very hard for day and date throughout the country, but this is the best we could manage!
Due to the long lead times on our current in-house canning system, we were unable to get cans across to Australia, and there are kegs and 650ml bottles only.
The Alehouse Project - DOTD & Catrina
Terminus - DOTD & Catrina
Bar None - DOTD
Carwyn Cellars - DOTD & Catrina
Grape & Grain - DOTD & Catrina
Williamstown Fine Wine - DOTD & Catrina
Blackhearts & Sparrows - Fitzroy - DOTD & Catrina
Carlton Cellars - DOTD & Catrina
Purvis Cellars - DOTD & Catrina
The Gertrude Hotel - DOTD & Catrina
The Wine Store Essendon - DOTD & Catrina
Cellarbrations Elsternwick - DOTD & Catrina
Press Cellars - DOTD
For those in Wellington, we are holding an extra special launch event at Golding’s Free Dive on Saturday 2nd November.The Golding’s team are going all out to make the bar as festive as possible, and we will be pouring a sneak peak of Triple Day of the Dead - our Imperial version aged in Tequila Barrels!
Thanks to all the hard work from everyone that went into making these unique beers possible in both can, and bottle, and also to arrange a simultaneous launch in Australia and New Zealand.
3 July, 2013
YES WE CAN
We are excited to announce that as part of our involvement in the Visa Wellington on a Plate Burger Competition, we will be releasing Garage Project beers in cans! To begin with the cans will only be available at participating Burger Wellington venues, but after the festival ends we will be releasing cans ongoing.
More details on availability will be released shortly.
20 May, 2013
Death From Above
This has been one of the most challenging Garage brews to date. At its heart was the idea of combining aggressive, high citrus character of American hops with the heat and sweetness of Indochine flavours. Have you ever tried a Vietnamese mango and chili salad? If you haven’t you should. It could be life changing. It’s an idea that has been rattling around the Garage consciousness for a while and the Great Australasian Beer Spectapular seemed like a fitting opportunity to give it an outing.
It was always going to be a challenging brew to pull off – mango, chili, Vietnamese mint and lime juice aren’t exactly conventional ingredients. Don’t bother checking, they aren’t listed in the Reinheitsgebot. Add a lavish addition of Chinook, Centennial, Citra and Amarillo hops, a deadline launch for an international beer festival and take it straight to a 2000 litre batch without any chance for small scale testing and you get what could have been a recipe for spectacular, monumental disaster. The idea of trying to bring all these flavours together in a coherent way given the pressure of time and prospect of public humiliation was, frankly, shit scary.
Mango and Birdseye Chili straight out of the conditioning tank
It is therefore somewhat ironic that the actual brewing of this beer was perhaps one of the least problematic parts of its launch. Death from Above was not the name on the brewsheet. The beer was originally going to be called Hopocalypse Now, a hoppy pun pop reference to the cult movie by Francis Ford Coppola. The only problem was that there are 12 other Hopocalypse beers in the world. Perhaps one more wouldn’t have mattered - but not everyone agreed with us. So we made the decision to change the name to Death from Above, the motto of the US Airborne Division, a lateral reference to the famous Ride of the Valkyries scene from Apocalypse Now… and the name of a jolly good band into the bargain. The name also seemed particularly suitable as we dumped whole bag loads of dry hops through the top of our fermenter into the conditioning beer.
This was a beer concept fraught with danger. It could have all gone so wrong but we’re quietly happy with the finished product. It’s a complex beer which seems to reveal another aspect to its character every time I try it. It was never meant to be a controversial brew. It is just meant to be a good beer.
The beer will debut at the Great Australasian Beer Spectapular in Melbourne 24 – 26 May, and then a limited supply will be available in bottle and keg in New Zealand and Australia. Don’t try it because of controversy. Try it because it’s a unique, complex and interesting beer.
Note - a video on the making of the beer can be watched here.
20 April, 2013
Pan Pacific Amber Ale
Originally inspired by the humble ANZAC biscuit, Pan Pacific is brewed with golden syrup, suggestively named Golden Naked Oats and a combination of New Zealand Motueka and Australian Galaxy hops. It was originally released as a 20 litre cask at the first Pacific Beer festival with a name acknowledging the biscuit which inspired it. Interesting fact – it’s actually illegal to use the word ANZAC in the name of any product other than ANZAC biscuits (which can’t be called cookies). Who knew?
This latest big batch brew has an addition of toasted coconut and a new name acknowledging its pacific ingredients. Pan Pacific is a rich red amber, with generous malt and fruit hop character, and a subtle hint of toasted coconut at the end of the palate. It’s a brew to meet the arrival of Autumn, with nice body and character with just a hint of warmer climes.
Come fly with us.
1 March, 2013
Hops on Pointe
Beer and ballet – the perfect Pas de Deux. Brewed by Garage Project for the Royal New Zealand Ballet, Hops en Pointe teases the traditional boundaries between high and low culture.
Brewed with premium German malts, Nelson Sauvin hops and finished with champagne yeast, the result is a pale gold lager with a crisp, clean palate, rich tropical fruit aromas and tight champagne bubbles forming a dense white head of foam. Available at all good barres soon…
Hops on Pointe is brewed to celebrate the world’s first ‘Beer Ballet’ called Bier Halle that Royal New Zealand Ballet are staging as part of the Made to Move season. Tickets and more information can be found here.
21 December, 2012
Pouring today only at Regional Wines and Spirits will be our Alfresco Baltic Porter, brewed ‘en plein air’ in the car park of Regional Wines and Spirits a month or so ago on one of Wellington’s shittier blustery days.
The brew is a Baltic Porter, made with six malts and given a long cold ferment with lager yeast for a nice clean palate. To give this brew a Regional Wines & Spirits angle, the beer was conditioned on French and American toasted oak chips which had first been soaked in red wine and whiskey respectively (get it, wines and spirits - see what we’re doing there).
I think the finished beer is quite fun, complex but not cloying with a nice oak aroma and the ghosts of wine and whiskey lingering in the palate.
The usual Garage Project warning about limited quantities is even more pressing here given that one 20L keg of the porter will be available on the fill your own taps with a minimum pour size of 1.25L (which, if you do the math, means a lucky 16 people get one). However, they will also be reserving another keg for in-store tastings available from today while stocks last. Check with Regional for details.
17 December, 2012
The Chosen Few
Last year Boundary Road, the “independently minded brewery nestled in the foothills of the Hunua Ranges” who also brew Tuborg, Carlsberg and Kingfisher beers under license, very generously sent twenty two thousand $5 notes to people who had expressed an interest in trying the brand’s new beer offerings.
At the time we were hard up against it trying to find enough cash to upgrade from our 50 litre pilot plant, and their marketing ploy seemed a tad extravagant to us. Jos cheekily suggested that anyone who didn’t want their $5 Boundary Road beer money could donate it to our fermenter fund as a way of helping us buy some more equipment.
A surprising number of people did pass on their stamped $5 bills and thank you very much to all of you who did. Fact is that it didn’t quite add up to a fermenter (they are expensive) and that left Jos and I with a neat little pile of fivers and the sense that we really ought to do something worthwhile with our ill-gotten gains.
Jos once more came up with a plan – why not use the money to make the most gratuitously extravagant beer we could imagine and then offer this to those who had supported us.
So this Tuesday night at Hashigo Zake we are proud to announce the launch of the beer we have christened The Chosen Few (aka. Mr. Truffleupagus). At its heart is a specially brewed strong blonde Belgian ale, to which we added 20g of freshly dug white bianchetto truffle that we first infused in honey, and then refermented with champagne yeast. The result is something you’ll just have to taste if you can make it down to Hashigo Zake this Tuesday night.
Those of you who gave us your details with your Boundary Road beer money will be contacted, but for those who anonymously donated (and be honest), it would be in your interest to make your way to Hashigo Zake this Tuesday and make yourself known to the bar staff. Hopefully we can make it the best $5 you ever did nothing to earn and then gave away.
All of you be warned, only one 20 litre keg of this beer exists and it starts pouring at 5pm on Tuesday 18th, so get in quick.
We would like to especially thank Jeff Weston from Borchii Park for sharing his knowledge of bianchetto truffles, Ace, Bonnie and Bellasconi, the truffle dogs responsible for finding this brew’s extravagant addition and without whom this beer would not have been possible… and of course, cheers to Boundary Road.
12 December, 2012
Summer Sommer - Double Summer Ale
This week we’re genuinely excited to announce the re-release of Summer Sommer, our Double Summer Ale. We first brewed this beer in November last year as part of a hugely enjoyable and successful collaborative brew with Kjetil from the Norwegian brewery Nøgne Ø. We were all happy with the result back then, so much so that we sent a couple of bottles off to the Australian International Beer Awards where it ended up winning a trophy for best in class for speciality beer, which was nice.
Despite the inevitable dramas of brewing with rye, (see our post on Bastard Rye) it is great to brew this recipe again. I love the tradition of brewing festive beers, but in the northern hemisphere these brews are often dark, rich and spiced, something like a liquid Christmas pudding, which somehow doesn’t seem quite right for an antipodean Christmas. Summer Sommer (sommer is Norwegian for summer) is our answer to Christmas in the sun.
Brewed with pale, rye and cararye malts, Pohutakawa honey and finished with Kohatu hops - the aim is a strong summer blonde ale, something a bit special for the festive season.
If all goes well Jos and I will be heading over to Norway next year to brew this beer again with Kjetil. Fingers crossed.
Summer Sommer is available first at Hashigo Zake (it’s going on as I write this) and then in all good beer bars around New Zealand, and maybe even Australia. There will also be a limited number of Summer Sommer bottles available soon, stay tuned for details.
From all of us at the Garage Project, Gledelig Jul and have a great festive season.
PS - Dylan and the guys at Hashigo filmed the original brew, which you can watch here. Thanks guys!
21 November, 2012
North American Scum*
Pils ‘n’ Thrills & California Über Alles
Call it a rut, call it a phase, call it what you will but we seem to have been brewing a lot of American inspired beers of late. We haven’t done it on purpose but looking at the fermenters there’s a definite trend.
Last Friday we released Pils ‘n’ Thrills, Garage Project’s first Pilsener beer. To be honest it was something of a covert release with a few kegs appearing at The Southern Cross and Regional Wines and Spirits, but despite the quiet release this is anything but a quiet beer.
There comes a time in any brewery’s life when they need to make the serious decision about what sports team they’ll get behind. For Garage Project this decision was simple – roller derby. If you haven’t made it to a roller derby match yet, you really don’t know what you are missing out on. Inspired by Wellington’s own Richter City Roller Derby team Pils ‘n’ Thrills is an American hopped pilsener, with a bright golden colour and a crisp, clean, bitter citrus character.
Like all Garage beers it is also vegan and unfiltered. The fantastic vintage tattoo art work is by local tattoo artist Simon Morse, which seemed fitting since he’s inked half the Richter City team. Unfortunately events conspired to prevent a proper roller derby launch for this beer, but we are looking forward to celebrating the beginning of next year’s season with Pils ‘n’ Thrills. In the meantime, look for Pils ‘n’ Thrills at the Cross and at a few other select outlets.
Then, continuing our American affair, next week we will be launching California Über Alles. Brewed with US Northern Brewer hops, Pale, Vienna, Crystal and Caramel malts and California Lager yeast, California Über Alles is the Garage take on the California Common style made famous by Anchor Steam beer. I should point out that anyone looking for a replica of Anchor’s classic brew won’t find it here – like all Garage brews Über Alles takes the style as a starting point rather than trying to produce a clone of an existing brew. If you don’t get the name then you probably didn’t spend the eighties trying to push safety pins through soft parts of your anatomy. If this is the case don’t feel bad, but remember it’s never too late to start.
As if that wasn’t enough, look out for a batch of Angry Peaches and another American hopped Golden Brown in the lead up to Christmas. Honestly, what hop crisis?
* Settle down, it’s a lyric, not a racial slur
8 November, 2012
Caledonia Über Alles
When you mention old world India Pale Ale most people who have read the standard history of beer think of Burton-on-Trent, England. It’s less well known that Scottish breweries played a significant role in the production and export of IPA, accounting for a quarter of all British beer exports by the late 1800’s.
This is the inspiration for Caledonia Über Alles, an ‘old world’ IPA brewed with Edinburgh Ale yeast, a strain capable of producing beers with a crisp, clean character, and Golden Promise malt made from Scottish spring barley. That’s where any pretense at historical accuracy ends. Other than Goldings, the other hops in this beer - Target and Challenger - are modern British hybrids that weren’t even a twinkle in the hop breeder’s eye in the heyday of IPA. The result is a crisp, hoppy pale ale, weighing in at a respectable 7% abv with a clean amber gold malt base and a hop character which is assertive but distinctly ‘Un-American’.
The name is of course a reference to the song by US proto punk band the Dead Kennedys. Later this month we’ll be launching a new Garage Project beer that we’ve called California Über Alles, a beer based on a style known as California Common. Phil made the Caledonia Über Alles joke. We laughed. It stuck.
Caledonia Über Alles will be available at the Malthouse this Friday 9th October for their ‘old world IPA challenge’. Beers pouring from 5pm - sláinte!
31 October, 2012
El Dia de los Muertos
For el Dia de los Muertos - Mexico’s Day of the Dead, it gives us great pleasure to announce the return of an old friend, and introduce to you his little sister.
Last year’s Dia de los Muertos provided one of the most memorable nights of the 24/24 with the launch of the Day of the Dead - a strong black lager inspired by the Aztec beverage xocolatl, “a bitter, frothy, spicy drink” combining cocoa and chilli.
This year we’ve brewed Day of the Dead again, this time on our big kit. We made a special effort with this brew to source as many authentic Mexican ingredients as possible, with Mexican cocoa and smoked chipotle chilli going into the brew.
The finished beer was then rested on Mexican vanilla pods, more chipotle, agave syrup (the basis of Tequila) and raw cocoa nibs sourced from Whittaker’s Chocolate. The result is a smooth and complex mix of smoke, chocolate and restrained chili heat that builds as you drink. I’m happy with the result, which I think might be even more balanced and complex than last year’s offering.
We’re also excited to introduce a new beer especially brewed for this year’s Dia de los Muertos. La Calevera Catrina, the elegant skull, little sister to our original dead head.
La Catrina is as blonde as Day of the Dead is dark, but she’s no lightweight. The base beer is a blonde lager with a cheeky, even ironic addition of maize. Maize is an ingredient you’d normally associate with much blander lager offerings, but here it is fired up with a generous addition of organic Habanero chillis, giving Calevera a far more assertive chilli heat than the smoky chipotle of her brother. To this blonde chilli base went an addition of rose water and watermelon. The result is a complex and surprising beer we think can stand proudly beside the Day of the Dead. Cheeky, ironic, complex and firey – what more could you want in the Lady of Death? We hope you’ll give her a warm welcome.
This Día de los Muertos, November 1, Day of the Dead will be available in good craft beer bars around New Zealand. La Calevera Catrina will be available in limited supply at Hashigo Zake the following night, Friday November 2.