Dark Ale

The "mainstream" of early brewing history in New Zealand saw a focus on producing a wide range of ales and stouts that echoed the styles of the British Isles. Evolution saw the dominance of amber to burnt red ales; alongside a solid stout market.

By the 1950's, with lager beers beginning to make some serious inroads, pubs often "created" a dark ale for customers by blending a stout with an amber ale - to order.

This loss of access to dark ales was lamented and when it became more plausible to offer a wide range of tap beers in the 1980's (largely due to the single aperature keg and better line cleaning), dark ales made a noticeable comeback.

With the core flavour focus on the complexity of dark malts, such dark ales rely upon the support of fresh hop aroma and smooth after-bitter characteristics.

This dark ale is dry and malty, with a refreshing hop bitterness and a lingering chocolate note. It's a pub pint worth savouring.

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