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Beer #85 - North End / Old Island

Beer #85 - W/C 10 October 2016

North End. Old Island from Beer Jerk on Vimeo.

BREWERY // For two and a half years, North End's Kieran Haslett-Moore contract brewed  beers at friends' breweries. Last July, North End completed the construction of their own 2400 litre brewery in Waikanae and haven't looked back. The brewery was joined by a tap-room and restaurant, Salt & Wood, earlier this year making the Kapiti Coast a real destination for fans of good beer. Kieran has been a beer writer and competition judge for over a decade so he has a pretty good idea what he is doing. The other two North End partners were formerly a waiter and a chef and, as Kieran is a former cheesemonger, they are especially interested in food friendly beers with a gastronomic character. North End take inspiration from historic and unusual styles and we are especially loving their Salt & Wood range of beers.

TASTING NOTES // Burton-on-Trent is one of the most important places in the history of beer. The unique mineral content of the town's well water (extremely high levels of calcium and magnesium with low levels of sodium and bicarbonate) made the perfect base for beer. Monks were brewing at Burton Abbey since at least 1295. These days brewers regularly 'Burtonise' water when making certain styles. The most praised beer to come out of Burton was the India Pale Ale, into whose shadow Burton Strong Ale almost completely disappeared. The style is a dark, rich, sweetish beer with fruity esters from the English yeast and a solid hop bitterness. Old Island is a modern, NZ take on the classic style with flavours 'turned up to 11' and the liberal use of NZ grown versions of the classic English hops. Don't make the mistake of drinking this beer too cold- it is best experienced at cellar temperature.

BREWERY // 
North End
BEER // Old Island
STYLE // Burton Strong Ale
ORIGIN // Waikanae. Kapiti Coast
ABV // 6.5%
IBU // 55
MALT // NZ Mild Ale, Crystal , Amber , Special W and Black Malt
HOPS // NZ Fuggels, NZ Styrians, Pacific Jade, Pacifica, NZ Cascade
YEAST // English Ale
TEMPERATURE // Cellar Temp- 10-13C
FOOD MATCH // Lanchashire hotpot. Beef pie. Hard cheeses
GLASS // China Tankard, Dimpled Handle Mug

 

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