All the beer we make started as a local beer somewhere else. We use yeast collected from those places — a Belgian monastery or British brewery — to make our own local beer, using local ingredients.
We brew local because we want to make beer that celebrates our place. But also, we want to support our local economy and environment.
In Hong Kong and Sydney we didn’t give much thought to ‘spending local,’ each city large enough to have its own internal economy. But here in Dunedin we can see the benefit of the multiplier effect.
We see it in the sustained growth of Gladfield Malt and NZ Hops. We see it in the seasonal variety at the farmers market. And we see it in our bank account, having sold our beer to a domestic or international tourist on Saturday.
And then, buying local is good for the environment, too. While we sometimes wish for the variety of a European malt or US hop, we’re lucky to have great products, made by great people, right on our doorstep.
In many ways, brewing with local ingredients is a return to the past. It’s how the classic beer styles we know today developed. But we also see it as the future. It’s how we see Dunedin beer becoming distinctive to our region.
Paul & Karen