Welcome to another blog post about McLeod’s brewery as we delve into the in’s and out’s of running a small brewery in Northland New Zealand. This month was the official start of event season. We brewed our first Belgian style Tripel, blended our Black Rye Sour, brewed this years first batch of Chili Pils, partied down in Christchurch, entered and judged the Smiths IPA challenge, had dinner with Satya in Auckland and closed out with a Northern invasion at Vultures Lane! I also talk about how not to handle your DMA….
I wanted to make mention to all of the people that have reached out to me and pulled me aside in the last year. Many people have thanked me for my honesty in these blogs and their gratitude for my words about our industry.
Thank you all for that. I didn’t realise how many of my peers and brewers actually read these.
I have written before that these blogs are more for me then you, as I use this as a journal to keep track of our progress and for me to reflect upon these when I get frustrated, depressed and discouraged. Being able to express things that bother me or topics that I feel need to be talked about is so important. There is nothing in this world that shouldn’t be talked about. Talking about things is healthy and empowering. I don’t expect people to read these blogs and agree with everything I say either. It is just my opinions and observations. I am wrong about a lot of things, I am not the best brewer, I make mistakes and I say stupid shit sometimes. That being said, everything written here is meant to be honest, sincere and with a touch of humour.
Your words of kindness and encouragement mean a tremendous amount to me, thank you. It is those little moments and interactions that make me feel so proud to part of this little industry and so thankful for all of you.
…now for the beer…
This beer and a Dubbel have been on my list for quite some time. I was discussing this with Anita the other day and realised that the original list of beers I wanted to make when I came to McLeod’s is now nearly all checked off. So with just a few beers left on the list, it’s time to make a new one. First however, this beer.
The Belgian Tripel is one of my favourite beer styles. A desert island style for sure, it loaded with yeast character a slight amount of hops and hides a wicked punch of alcohol. Scary drinkability is the focus of this beer for sure. The core range of Belgian Trappist style ales starts at a Single (4.8%-6%), then bumps up in strength to a Dubbel (6%-7.6%) which has rich characterful malts, then the Tripel (7.5% – 9.5% abv) is mostly pilsner but up again in alcohol, then the Quadruple or Dark Strong (8%-12% abv) which is like a double Dubbel.
Historically they were designated by the X marking the strength, X was the lowest, XX, XXX and XXXX. Anyway ours is rather traditional. We used Dingemans Pilsner and Aromatic malt and I made our own candi sugar. I wanted to buy some Belgian Candi syrup, which I did for our Dubbel, but couldn’t get the light for our Tripel.
This is what I did after watching and reading about many different ways on the inter webs.
I mixed together sugar and water to wet sand consistency, then brought to a boil, this I brought to soft ball stage (118c), then added a small amount of sodium hydroxide to invert the sugars. We essentially want to break the sucrose and fructose into glucose as glucose is the easiest sugar for yeast to consume. The caustic (sodium hydroxide) is exothermic and quickly accelerates the temperature of the sugar if you let it go too long it will burn. It is also rather explosive so be fucking careful. Once done I allowed it to cool. Then when ready to pitch we warmed it up lightly. This syrup we add well into ferment as to not produce the solvent like character from adding it early. Glucose is the preferred food for yeast, if it finds it in its environment it will consume all of it first, like giving your child a bowl of candy and a bowl of macaroni and cheese, they will always go for the candy first. So we feed our little friends more towards the end of dinner, like a dessert. Then we conditioned it for several weeks, and partial bottle conditioned it.
The yeast we used is…nah just kidding I won’t tell. Let’s just say to comes from a well known producer of Belgian Style ales, this strain has distinct esters and a lovely balance of phenols with a slight tart finish. The starter worts were delicious! Bottles and a limited number of kegs, releases late July
The official start of event season kicked off with a bang for us with our extended beer family, the amazing peeps at Punky Brewster in Christchurch. They invited us to be the guest of honour at one of their pop-up events. Once a month or so they invite one of their favourite breweries to team up and have a party. We have done one of these before with them and had an absolute blast, so being invited to do a second one was pretty easy to say yes too.
This time they had Stray Burger a new food truck in Christchurch provide the food. They even had a vegan food option, Monica was pretty psyched. The burgers were great, and they were actual burgers too! Minced meat on buns yahoo! They obviously had a great night, there was a massive line when we arrived and it lasted until shortly before we all left.
We also had, dare I say, a pretty fucking awesome line up of beers. Honestly when I looked at the list I got a bit excited. I am hyper critical of everything we do and never totally satisfied with our quality, but on the night I was pretty proud of all of it. A huge array of styles. 802#10 and #9, Bourbon Barrel Aged Billycan, Barrel Aged Red Sour, Unfiltered Paradise, Highland Hammer brett IPA, bottles of some vintage beers and more…just awesome.
When we arrived the place was fucking packed. The pop up tent was heaving and a huge cue for beers. The punky gang was running around in a calm frantic pace.
A huge success and such a fun night, thanks again to Punky, Stray burger and all of our friends and great customers on the South Island that came on the night.
As I talked about last month we had eaten at this amazing little restaurant in Christchurch when down for Great Kiwi Beer Fest in January. It was an intimate little dining room with a focus on local vegetarian food. Unpretentious and focused on being proudly small.
Alex Davies is an incredibly talented chef and set up this little space to balance his life and cooking in a uniquely small way. We had thrown the idea after eating there to do a dinner together as I felt we had some solid similarities. We sent him some beers and he jumped at the opportunity.
We had intended to do two long lunches but in the end just did the Sunday one. 22 people plus ourselves came and filled the seats. Two big long banquet style tables. Each course was paired with one of our beers. The menu:
We started out with our Farmhouse Barrel Aged Sour as an aperitif, then rolled into the paired courses. Red Sour with ‘Cheese on Toast.’ A mix of our ale with a local raw milk style cheddar on house made ‘white bread.’ A sensational peasant dish that Alex and I agreed we could sit around a winter fire and drink and eat all night.
Next was a Smoked Onion Broth with local honey. This simple dish had a crazy layer of flavours and amazing umami. Warm smokey rich and slightly sweet from the honey. Layers of amazing flavour. The Bourbon Porter was the match, and boozy soft edge worked harmoniously with it.
The we had a purple kumara terrine. Finely sliced purple kumura pressed into a mould, perfectly cooked, topped with an egg yolk that had been cured in soy, so it was slightly salty and firm on the outside yet creamy in the middle when broken. This was topped with these little chili infused turnip slices. The combination of richness, creamy, earthy and spicy. The citrus and clean lager paired perfect.
Next was a classic NZ interpretation. A pie made with coconut oil for the pastry, light and flaky, he stuffed it with braised celeriac, soft tender and flavourful, and some mustard greens tossed with a light vinegar a delightful match. Served with our Bonnie Brett Pale ale. He emulated much of the character of the beer, the bretted characters were matched and the fruit and dryness of the beer worked great.
This dish blew people away, Alex confessed he wanted to take a play on a bucket of KFC. He made these little seitan nuggets and battered them in a ‘Coronels special recipe’ of spices, then put them with a smooth rich mash potato and a meat like gravy. It was so good, who needs KFC!? The rich malty Traders Scotch ale worked really well providing a malty yet hint of spice back ground, again a superb match.
What is better then one dessert, but two desserts. First was a take on an old French dish called baked Alaska. A sponge cake on the bottom infused with lemon and an Italian meringue on top, it is quickly flamed with booze to lightly caramelise the top leaving a mountain range look. He salted the lemon for a twist which flipped us all, it was a mind fuck for sure, but worked brilliantly. Our bretted Saison was the match and the dry citrus of the beer played well with the salted lemon and sweetness in the meringue.
Finally we had this insanely dark and bitter chocolate tart, nearly 80% dark chocolate it was intense and rich. We stood it against our Billycan milk stout which acted as the sugar and the vanilla and cocoa jumped from the glass. Wow
A superb event and an amazing way to spend a cold Sunday afternoon. Alex and his team did a stellar job. We schemed to do one in Waipu likely next fall. Watch this space.
Thanks again to Alex and his team and all of the wonderful people who came and dined with us!
On our trip to Christchurch we intended to pop down to see our old friend Nathan Crabbe. He has taken the new role as brewer at the Fermentist the latest in the Lion Nathan empire, leveraging its cash against the small brewers of New Zealand. They are touting this glamorous pile of steaming stainless as the worlds most sustainable brewery. If they did their homework they would realise that is a total pile of bullshit. It is pure marketing wank. Go to Vermont or Belgium, you will see several of the worlds most sustainable breweries, and guess what, they have been at it for a while.
Digging in further they intend to do this same pile of shit in Auckland with the Little Creatures brand. Apparently owning 94% of the market share isn’t good enough. Now they are trying to squash out the little players in a whole new way. These giants really are set on being a duopoly. They do not want us here. Well they do, as they need us to keep showing them the new trends and continue to be innovative in small ways so that they can exploit those ideas as their own for financial gains.
This tactic is exactly why they should have no place on our Brewers Guild. Get them the fuck out of our guild. I am making a vote to remove them. They are happy to keep us all sitting in committees and accomplishing nothing. As that is what they do most of the time, except when they have found a way to take another great grassroots concept and turn it into the McDonalds of brewing. One more step at blurring the lines of small independent brewers and the corporate giants.
I will never support them, I will not buy their products. It’s not about the beer with them its about money and market share. That is why I don’t support them. Many just shrug it off as “its about the beer,” if the beer tastes good then its ok. Fuck that, that is not the dilemma here. I am friends with most of the brewers and the staff of these companies, its not personal its business. My personal feelings and my friendships with the people that work for them won’t change. Its not about them.
Guess what when it comes down to driving us all out of business do you think that they are sitting in the board room and feeling sympathy for us. Fuck no. Do you think they feel its all about the beer and relationships. Fuck no. ‘Yeah but their beer is good.’ Of course they can make good tasting beer they have mountains of money to make whatever they want, they have talented brewers too. Except they take all of their profits off shore. Make all the excuses you want to sell, drink and make more money for the duopoly in New Zealand, as they sit laughing at us in their boardrooms.
Most recently Heineken has bought a heafty share in Beavertown brewery in the UK. My friends at Jester King in Texas have severed ties with them professionally over it, and the owner of Beavertown defended his position. He argued that to grow his business to get it as big as they can was their need and desire, and to do that they needed big beer money. This is where I lose it. It is the ‘we have to grow bigger and bigger’ mentality that puzzles me. What is the end? When is big enough big enough? The greed in growing your business so big that you dominate markets is where the sustainable model gets thrown out the window. I respect the breweries that get to a comfortable size where they sell all of there beer in a timely fashion, and pay there bills and have some left over. What the fuck else do you want? World domination. That is what corporates want, all of it. They stop at nothing to get it. To me there is nothing worse then seeing a brand every where, total market saturation. The beer gets old and the public suffers from lack of choice. Taking that argument back here, you might say wow its great to be able to go into some country pubs and Air NZ around the country finally have some flavourful beer for a change. That to me is not the dilemma, its that they own the fucking taps and have manipulated the owners of these places to sign the restrictive contracts and forcing out competition.
We are a proudly independent, a small brewery, in a small town, supporting New Zealand and New Zealanders. That is what independent is. Standing up and fighting for what is right, supporting your neighbor instead of a faceless corporation.
Free from outside control; not subject to another’s authority.
Sometimes being independent isn’t popular, sometimes it’s uncomfortable. Doing what is right isn’t always easy.
The travel ensues. After a week back in the brewery…
We headed down to Queenstown for a couple of days to attend the Smiths Bar annual NZ IPA challenge. As described last month it is a head to head of some of the best brewers and some contract brewers recipes to see who takes out the best IPA in Queenstown. The event takes place late June so the snow has started to settle on the mountain. I had a chance to hit up Cardronas, the locals favourite mountain.
A little confession, you may have noticed that I come across as a bit of a snob sometimes, beer, food, ya know pretty much everything. Strong opinions and stuff. Anyway on my long list of things that when served beautifully and with attention to detail, is a brilliant snow day. I come from a place where the winter weather goes from ice-cold to snowing to raining to sunshine in one day. Then drops to the negative degrees at night. Winter temps in January and February in the 802 hit -45 f. Then it occasionally snaps and warms up to 15 to 20c for a day, or seven, then drops again, rains a bit, repeat. That annual rollercoaster of weather always made for icy conditions on the mountains. In Vt it’s either ice or really good. When is snows and when I mean snows, it snows, without translation a good ‘dump’ is a foot or two of snow. That makes for waist deep conditions. Those rare and amazing days, were and are the best. The exact reason I began snowboarding was because of those days. It is hard to describe but imagine that everything around you is covered in tiny dense bean bag filling. You float through this stuff and it gently holds you back. With that little bit of resistance you to push down hill and float through it effortlessly. Falling is actually fun, you just simply tumble and pop back up, laugh and carry on. Anyway I did this for well over a couple of decades or so and those experiences were like heroine, I imagine. No friends on powder days was the motto. We set out from the parking lot and sometimes never saw each other till the end of the day. The goal was to find fresh powder, the deepest untracked fields of snow. After spending a few seasons exploring mountain, you get to know it well. In the east, very unlike NZ, it is full of trees and landscape. The snow fields here are open and exposed. The advantage that VT has is that the shade and shadows of these trees help keep the snow insulated and also allows the trees to hold onto more. This causes insane amounts of snow to accumulate much more than in the open. Well that is where wonderland begins. Once you have mastered the edges of your board and can turn it unconsciously, venture to the trees, carve your own path while zig zagging through, grabbing them as you go by to swing yourself around or to check your speed. You never look at them, but you flow through them. The second you focus on one you will hit it. Don’t do that. Then it is just this amazing sense of freedom an eerie quiet, a shadowy paradise. I spent hours even days, weeks every time those conditions arose, going as far out as you could to get the softest freshest snow.
Anyway that was not what Cardrona had to offer. It was some of the most beautiful and spectacular views though, you could see for hundreds of miles. It was like the worlds largest pop tart, the size of the grand canyon. White on top brown on the bottom. The air was so fresh and crisp. The sun was shining and it was a marvellous day! The snow was a pretty thin cover and icy underneath, early season for sure. If they ever got dumps like in VT, or in the West it would be incredible. I will watch the weather. The open landscape and huge snow would be insanely fun. However this time it was ok. I got kinda bored after a while, made some turns, pretty much covered the entire bowl. I had planned to do two days but the hundred bucks for the day made it pretty hard to do it again. The travel there is a bitch too, had to hitch hike up and down the mountain pass…
Oh yeah I was there for an IPA challenge…
Day two we went to Cardrona distillery, very cool, pricey but very well made…
I got to Smiths around 3:30 to try to have a beer before the judging. My friend Geoff Griggs was the head judge, I had wanted to catch up for a yarn but we pretty much got into it. To keep me on my toes he chucked me in as table captain of the second table. I was joined by a solid representation of brewers, Karl Vasta Tuatara, Matt Warner Parrot Dog, two lads from DB and a new fella from Garage Project. Solid table of palettes for sure. It ended up being 10 beers for the two tables. Pick the best three and the have a final round. I had sampled through most of the beers the day before just to see where we sat as far as quality, and to guess who I figured would take the crown/board. The judging day is blind so you don’t know what the beer is. The glasses were not that good, a proper tasting glass would be preferred, shit even little butt plug glasses, you know the IPA ones…Just sayin’ Maybe a sponsor could provide them, hint, hint.
We found our three best and then waited for the other table to finish. I was asked to leave which is a good sign. You can’t taste your own beer, so we made it to the final, to only be nicked by Garage Project 1st, Behemoth 2nd, and Boneface 3rd. I honestly thought Boneface or Emersons would have taken it as I thought they were the hoppiest of the event. Epic got people’s choice, sadly that was no surprise, most pints sold. They have a gazillion IPAs made for them, most pretty damn good. A huge congrats to the winners. Honestly to everyone who entered. I had tried most and aside from three that had some issues, all the rest were clean and well brewed. The hops and freshness was a big piece. Some are better at keeping big hop aromas and flavours, some not so much. Anyway a good showing and a fun event. A huge thanks to Smiths bar, Chris and Pascal. Cheers guys, see ya next year!
One of the coolest pieces of kit that we have invested in this year was our Density meter from Anton Paar. It is an instrument that measures the density of the liquid you pull through it, wort or finished beer. It accurately measures this by vibrating a tiny horseshoe-shaped glass tube. This vibration, based on the density of the liquid, changes and this expensive little unit is able to calculate those changes into Specific gravity, plato, Brix etc… name your measurement. It also compensates for temperature. Ah you might say my hydrometer does that too and doesn’t cost $4 grand. Your right, however the hydrometer is not actually that accurate, and they are known to be out of calibration depending on where you bought them. We had some variation in our readings of tested abv and our measurements through ferment and post process. Even with getting all of the samples to 20c, they were inconsistent. After getting this unit out abv’s have been bang on, and our hydrometer turned out to be 4 points out of spec.
Funny enough I had gotten this call from a local lab saying they were able to calibrate hydrometers, and I asked why would you ever need to do that, its glass it would never need calibration. Well guess what I was wrong they absolutely need to be. Just because it is new doesn’t mean its accurate.
So this little unit also only needs a 30-40ml sample of liquid to measure. That means you are saving in the long-term a huge amount of wort and beer. Our graduated cylinder was 100ml and we take daily samples during ferment and at the end. As well as taking samples from barrels. That all adds up too. Say you take 10 samples of 200ml from the tank. That’s 2 L of beer, this little fella only needs a 1/4 of that. 2L is 4/500ml bottles. Now do that for every batch of beer produced and you will save hundreds if not thousands in wasted beer. It will pay for itself in a year or two, and its fast and insanely accurate. It likely sounds like I am selling the fucking things. Well if I was I would likely be driving in a Mercedes like their salesman, so no kickbacks here. Anyway a great instrument I highly recommend it. However don’t drop it. The glass tube shatters and on the series 3 and older they are not replaceable, so you have to buy a new unit. I fucking dropped ours two weeks after we got it. I hit it with my elbow when wiping down the bench and it hit the floor. Luckily that little part on the new ones was only $1500 to replace. Much cheaper than a new unit but a painful and costly lesson. The unit is now physically tied to the testing bench, it will never hit the floor again. Oh yeah it also comes with a little rubber cover that protects the glass, put that on when you take it out of the box 🙂
On top of that we also got our O2 meter serviced as it was giving some unusually high readings. A couple grand and it is back to normal and works faster and better. A word of advice, if your power cord ever corrodes, buy one from a local shop as they will try to sting you at Anton Paar for $200+ for an ordinary power cord that is only $30 tops from Jaycar.
Ah my love hate beer. I have provided a link if your curious about this beer. We have started to brew the first of several batches of this beer. Admittedly not my favourite style. I am not a fan of overly spicy beers as they are really hard to drink. This one we have found a nice balance of spice and drinkability. We use a local chili from Kaitaia fire that adds just the right amount of heat and we complement it with some Riwaka hops in the whirlpool. The hops carry a slight capsicum (red pepper) aroma. They play together nicely in a rather traditional Pilsner base beer. First release will be in late July. Kegs and bottles.
Satya and McLeods
After returning from Queenstown and spending a couple of days back at the brewery it was back to Auckland.
This time for Auckland beer week the lead up to GABS, one of my least favourite festivals.
We had met Sammy the owner and operator of Satya, he and his family own three restaurants in the Auckland area, all making delicious Indian inspired cuisine. We had our event at the newest of the trio at his K-Road outlet. Upon walking up to the restaurant, Monica said were here, I looked around and saw no signage and Mr. Google was telling me we were 4 k’s away. I was wrong as usual, we ducked into the dark entrance to come into an eclectic dining area, a simple rectangle store front type space that has been creatively decorated with old pieces of pallets, funky lights and some Indian rugs on the walls. Rumor has it he spent about $5k on the fit out of the space. The tables we reclaimed pallets. It was funky cool and had a warm feel.
They stuck us at the head table, it made me feel like we were at a wedding reception or holding court, it made me fell a bit awkward and uneasy. The event was a sold out night though and a crowd of friends and new customers filled up the space.
We had wanted to do some solid food matches but Sammy was really keen to just feature some of our new beers, so it was IPA heavy with a couple of fun beers in the mix. The food was served in beautiful little hand thrown pottery, chop stick family style. They were all flavourful and actually worked really well with the beers.
Thanks again Sammy and team, we had a great night and enjoyed the whole experience! If you’re in Auckland I highly recommend checking out his place.
The day before GABS and the end of the Good Beer Week we got to do a tap take over at Vultures lane. This ‘dive’ bar in Auckland is a popular spot. We were stone-walled from the place for a while, not sure why, we worked really hard on trying to become a customer over the last couple of years but they just ignored us every time we came in. Then we gave up trying and the old bar manager moved on, then…well, they started buying beer from us. They have turned into an excellent customer too, we are really excited to have a good working relationship with them now. We rotate through on their taps regularly and we think Chelsey the manager is doing a great job. Thanks Chelsey!
Any way we did this event with us Sawmill and 8 Wired, three of some of the most northern breweries. It was a good line up of beers. I didn’t see anyone from 8 Wired there but Logan from Sawmill was, and our team was there on hand to enjoy the night. It was great to catch up with friends and have some tasty beers.
Thanks Chelsey and Vultures Lane for a great night.
PS. to the not to be named brew pub owner from Wellington who said our Great Migration on tap was oxidised. It wasn’t, I had it, it was cold, but fresh and delicious. Those in glass houses should not throw stones…
You may or may not have read my review or shit sandwich of last years GABS. Great Australasian Beer Spectacular, well if you did you would have heard that I didn’t think it was all that spectacular. The punters loved it and I sense they equally enjoyed this years’. As a patron it is full of a crazy amount of different beers from a shit ton of breweries, in a fun loud exciting atmosphere with music, games and general fun. The place was surrounded with food trucks and some break out sessions with talks from brewers and industry related folks. That was why I was at this one.
We chose not to attend as a brewery this year, even after being offered huge discounts to attend. My feelings haven’t changed from last year. Anyway Craig Williams one of the organisers caught me at a weak moment and convinced me to attend the Saturday night session for a sour panel discussion. I sat with some of my favourite brewers on stage and fielded a few questions from the crowd. Sadly it isn’t the type of panel discussions I like which are more technically focussed, it was more of a quick-plug-your-brewery-and-mention-the-beer-you-made-for-the-event. After that I made for a quick exit.
The place was insanely smokey from all of the food stalls and the layout was similar to the year before. It is not set up to be a good event for breweries to make money or break even, it is really just container-bar driven, which is where the owners make buckets of cash. The lack of lines at any of the brewery stands confirmed that no one was going to cover the cost of being there. Most do it as part of marketing, I prefer direct marketing through small events. I don’t want to line the pockets of the event owners with our cash so that they can take it all back to Australia.
We made a mixed sour beer, for the three events. A Red Saison with our house culture and a blend of bretts. It was slightly funky, with a light sourness and a bit of spice from the brett and saison yeast interaction. I thought tasted good, pretty stylistically correct and interesting. The shit cups they provided for the events are the cheapest plastic out there and they smelled terrible. The couple of beers I tried all smelled phenolic, but it was actually the cups and not the beers, as the beer underneath was really tasty. Our beer got bagged pretty bad by some twats on Untappd, that is the rating system attached the festival. If you don’t make an IPA or a sweet stout you will always score terribly at these kind of events. Ah well I don’t pay too much attention to that just disappointing I guess.
They haven’t changed the wrist band system and only had one recycling bin that I saw, so they haven’t improved as far as I am concerned. They came, made fuck loads of cash and left their trash here in NZ. Great stuff GABS. I am sure they will be back again next year. We won’t be there. I hope every one enjoyed it though, I had some fantastic beers from the breweries that were there. Always great to catch up with our friends and peers.
Pizza Barn and Kelly
The Pizza Barn, McLeods brewery front of house, closes every year for the month of June to detox and get some down time. It is a slow time of year and is the best time to let their staff take a much deserved break. This year while it was closed they needed to do some serious renovations. The kitchen floor was replaced and we built a new raised floor section on the patio for a designated tasting and waiting area. The back bar has been redone too and we have finally gotten our off licence, so we now offer take-away beer and rigger fills for sale. We have chosen to make a solid stance and will not offer take aways in plastic containers. Glass and stainless only. We will have merchandise and containers for sale too. In addition we are launching a new website so that people can order online too. This isn’t up yet but will be very soon. One more step towards getting fresh beer to our fans.
We are working on making some menu improvements and I am working with the Pizza Barn and the new chef to slowly modernise the menu and get some more beer friendly matches. We want to promote being able to have people come in and have a few beers and nibbles as well as dine. Lots of exciting stuff.
Most importantly though is us welcoming Kelly Ockwell!
I am so excited that she has joined our team. She had to tidy some things up in Aussie before coming back here to the Peoples Republic of Waipu and join her partner and lovely furry little friends. We have been working diligently at reorganising the office and trying to provide more structure for our business, Kelly will be an important piece of that. She is such a wonderfully calm and meticulous person and brings a great energy and quiet enthusiasm to the Pizza Barn and McLeods. She will be taking over as our events coordinator and overseeing of our administration of both businesses. This has been a much needed position and it takes a special person to be able to do it, we are lucky to have her.
It has been a whirlwind month for sure and so much to come. The journey continues for McLeods. Our team is growing and the excitement around what we are doing is building. Lots more to come, even a bigger brewhouse and more tanks! No global domination but a couple of baby steps towards being sustainable.
The travel continues and we head to Wellington a few times, Christchurch, Nelson, Blenheim, Tauranga. A bunch of great events, we brew more beer, work on getting better at what we do. I jabber on about glycol and how it can freeze stuff, counting yeast, bottle conditioning and some other conversation inspiring topics.
Thanks for reading