B R EW T E C H BEER AND BROADS It may have taken more than four decades, but I’m starting to enjoy an icecold beer on a hot summer’s day. Up until now, I viewed beer as something my husband drank - periodically to excess – that always took first dibs in the cluttered fridge to the detriment of milk and other essential food categories. But I have to admit, I was probably wrong to turn my nose up at beer for all those years. There actually is nothing that quenches the thirst more than a chilly bevy, with beads of ice meandering their way down the glass bottle to slowly collect ground level. And I’m now starting to taste the difference 58 MAY 2016 between beers as well. Where once I poo-pooed the nuances of taste my husband and his friends swore were there – let’s face it, it smells the same when it comes back up during those ‘periodic excesses’ and has to be cleaned up – I can now appreciate the different undertones and flavours. I think I’ve got Mike to thank for my awakening. He’s the bloke that developed a mild ale in his shed half an hour north of New Plymouth, decided to share his delicacies with the world and became globally famous. One mouthful of his premium strawberry blonde and I was instantly impressed. And that’s not easy to do, when you’re talking about me and alcohol. That’s why I’ve been surprised that I’m part of a growing trend. Apparently Kiwi women are starting to enjoy beer over other beverages. Gone are the usual wine spritzers and G&Ts…in their place are pale ales, lagers and stouts. While the volume of alcohol available for consumption in New Zealand hit an 18-year low last year, according to Statistics NZ, the stable popularity of craft beer and high-strength beer was noteworthy. Brewers Guild of New Zealand president Emma McCashin says that’s because Kiwi drinkers are getting more Kathryn Calvert DO THEY GO TOGETHER?
FT-May16
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