Welcome to the family, Helles. Finally, a sixth food group has been added to the staple diet of the team at Tuatara. After five big, bold beers, we thought it time to take a look at the lighter side of life.
While many of us love our hops, there are moments when we all need to sit back and reflect on the pleasures proffered by a full-malt-bodied beer; a contemplation that would be incomplete without a considered, yet not overpowering, measure of noble hops.
Described as the "liquid bread" of the Bavarians, this fine beer style was consumed as early as 9.00am in Germany. A likely contributor to their loss of the war, this practice would have easily lent weight to the six o’clock closing laws in force in New Zealand at the time.
Pronounced "hell-es" or "hell-uhz", the style was born in Munich during the 1890s. The most delicate of lagers, it balances the sweet maltiness of the barley with an elegant hop aftertaste. Take the brewer’s word for it as "a beer for when you’re up for a session… or when you’ve had enough hops for the day".
Dangerously smooth, the difficult labour of this brew included what can only be described as "the mother of all boil-overs". A strong Reikorangi westerly propelled a geyser of steam and foam from the kettle manway, forcing the brewer to jump from his ladder and relegating the late hop addition to the brewery floor.
A 60-second mad dash to reweigh the hops saved the day, turning the 4-minute addition into a 3-minute one. We can live with that…
We hope you enjoy our new beer as much as we do. Here’s a list of places you can get it. Like all great beer recipes, it is not a revolution but an evolution. Minute tweaks have been made to the original formulation, resulting in even smoother brews each time.
Prost!
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