Six bars and one brewery are combining for a special-release beer for the Road to Beervana.
Eagle Brewing’s Bars of a Feather Rye Stout will be launched this Sunday at Ombrellos (Dunedin), Fork & Tap (Arrowtown), The Laboratory (Lincoln), Little Beer Quarter (Wellington), The Hop House (Mt Maunganui) and Galbraiths Alehouse (Auckland).
Representatives from each bar gathered at Eagle in Christchurch last month to condense their talents into a unique beer. Brewer Dave Gaughan says it was an interesting experience collaborating with bar folks. “You get a different perception of things from people who are actually serving it to the public. The way they thought the beer would sell in each particular bar, what formats would work.”
The result is a rye stout – Dave’s first attempt to use the notoriously tricky grain.
“Drinkers like to try something different. We talked about what kind of beer would work in the bars, what everyone fancied making, what we wanted to have a bit of fun with. The winter season was in mind, and we thought about using some rye because a lot of us hadn’t used it, and so we came up with a Rye Stout just as something a little bit different.
“It was actually one of the best mashes we’ve done. It just sailed through, we got the yield we expected, so I was pleased with the way it went. I’ll be using rye again. We wanted to make a bit of impact with hops as well, but whether that comes through remains to be seen. It was tasting quite chocolatey with the chocolate malts, and the distinct dry flavour of the rye comes through right in the finish. We used Pacific Gem and Rakau hops, because I’ve never used Rakau before, so it’s a bit of an experiment.”
The experiment continues with the serving formats. Some bars are serving Bars of a Feather on nitro, some on handpull, and some on tap. Only 1500L of Bars of a Feather exists in this world, so each collaborating bar will get about four kegs. Look out for it from Sunday as part of the Road to Beervana.