Townshend Brewery - Background
Saturday, February 5, 2011 at 9:28PM From the Townshend Brewery website:
Founded in 2005 by Martin Townshend, this genuine real ale brewery is based in the leafy green heart of the nations hop growing region.
As well as Nelson's hops, Townshend's also has access to an aquifier of ancient water to brew with. Dated at over 20,000 years old, the water is drawn up from over half a km under the Moutere Valley Clay.
These two ingredients, together with a passion for brewing using traditional methods, have seen the Brewery jump to prominence, winning awards and accolades frrom the NZ Brewing industry. The Company philosophy is simple. Get the best ingrediets, treat them with respect and you'll produce a great product. Martin is a strong advocate of the natural fermentation process. “we brew the way people have done for centuries, we don't 'soda stream' the bubbles back into our brews like most breweries. Our brews have depth of flavour that only comes from natural fermentation. You just don't get that in processed beer – even the so called natural ones”.
“I actually really believe people are tired of the marketing being more important than the beer. Even in the years we have been brewing I have noticed the change. People are interested in tasting the beer, matching it with their meal, knowing where it is from.”
The 280 litre Townshend Brewery produces a variety of ales and a farmhouse cider. Tradition is the theme in recipe formulation and hearty malt flavours are balanced with characteristic hop tones. All beer begins with the water source. The water used in all Townshend ales is over 25,000 years old, drawn from a 501m bore 4km below the clay soil of the Moutere Valley. It has always been a brewing truth that different water sources are better suited to different beer styles. The unique waters of Ireland, for example, are an intrinsic part of the brewing of stout just as the water of Munich is perfect for the creation of the light coloured lagers that the region is famous for. At Townshend we’re no exception. Our water, because if it’s mineral salt composition, has been found to prefer enabling darker malts and is perfect for our range of traditional real ales.
Townshend Brewery's range of beers:
Cathcarts NTA, 4.2%ABV - Inspired by the classic ales of England. This beer echos the golden straw-like colour of my infrequent lager days, yet still has the malt and hop flavours that ensure my English nostalgia and heritage are never too far away.
Old House ESB, 5.3%ABV - I really like strong flavoured cheese, salami, olives, roast dinners, medium rare steak and pickled onions. This ale is designed to accompamy these kinds of foods, which are essentially country fare. With its full flavour it is a beer that can be enjoyed on its own or as an accompaniment to your own favourite meal.
Number 9 Stout, 4%ABV - A sweet stout. This well balanced dark ale has plenty body and length. I've always enjoyed the likes of Guiness and Murphys stout and have heard that they are both better if imbibed at their point of origin, Ireland. The same goes for this beer: drink it in the Moutere where it belongs.
Dinner Ale, 4%ABV - Our ESB's younger brother, this beer more sessionable both in alcohol content and drinkablitity. Packed with flavour for its strength, it highlights Townshend brewery's dedication to classic English ales.
Three Piece Wheat, 4.5%ABV - The head brewers mother comes from Hall in Tirol, Austria, so this top fermented, cloudy Bavarian ale is a small tribute to one of the most wonderful people in the world. True to style, it contains 50% malted wheat and uses a yeast strain imported from Weihenstephan, Germany
Monterey Lager, 4.5%ABV - A lager made from locally grown hops, (some of which come from lass than 2kms from where the brewery lies,) combined with imported German Pilsner Malt.
Rosie's Natch Vintage cider. (ABV changes year to year.) A thoroughly traditional cider. Created from historic European cider apple varieties grown in the Moutere Valley. Rosedale Cider does not have any water added and is naturally fermented using only wild yeasts. This is cider as it has been made for centuries.
