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Taranaki’s regional Society of Beer Advocates (Soba) coordinator Warwick Foy said the brewery was one of the oldest and most influential craft brewers in the country.
HiNew to all grain brewing and in the process of building a small brewery setup.I am not sure what capacity I need for a mash tun for a 50L brew. I was thinking of using a 50L keg but is this to…Continue
I have just kegged a hazy ipa that had some dry hopping.Was as careful as I could be when filling the keg to keep any errant grains out but some have still managed to get into it.Now the outlet valve…Continue
We are selling a complete brewery producing beer Move it or buy rent the space with permits and customs etcYou don't get more "turn key" than this Includes 120 ltr batch setup , 20 ft chiller…Continue
Ever dreamed of taking that hobby and turn pro at least at the weekend. I did it 7 years Go. Slowly building tank after tank. I started making 100 ltr batches and 2 120ltr conical fermenters. I went…Continue
I'd like to start brewing commercially at home and I’d like to know if somebody went through the process of getting the licences and permits to do so.
I’m based in Auckland (North Shore) and I have a 80 litres electric brewing system.
I did some research and so far it seems that I need to:
- comply and register under Food National Programme 3
- get a customs-controlled area (CCA) licence
Do I need an…Continue
Hello fellow brewers,
Thought it a good idea to put it out to the wider brewing community, is there a production made off the shelf electric control panel [nz or aus made] available on the NZ market? I've done some searching and it doesn't look good, ie there is nothing out there.
following this line of questioning, if one was available though what would be a fair price to pay for it?
My system is as follows:
3 vessel [HLT, Mash Tun [infusion mash -…
Hi, I am a hop fiend and have just made a couple of beer using hops in a muslim sock for dry hopping and the result was unimpressionable. Question is can I make an essence i.e. hops into cool water to extract the aroma and flavour (not bitterness) and add the essence to the keg? If so what temperature I can use cooled boiled water and of course test it in the beer first so I don't ruin the keg? Anyone done this?