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Autumn Range


Black Out of Hell IPA

A Black IPA with lots of dark and hoppy flavours. This is a fusion of styles, namely a Robust Porter pimped out with hops. It combines 2 of the C’s (hops) in India Pale Ales and 3 of the most common used hops in Porters. India Pale Ales (IPA’s) came about during the English occupation of India in the mid 18th Century when Pale Ale brewed in England was prepared for India and was dry hopped to preserve the precious cargo on the long sea voyage by the East India Trading Company. In the 17th Century Porter was created as a trend thought to have started with the street and river porters in London. They would combine a mild beer (young, fresh or un-aged and no specific style) which was cheaper, with a stale (aged beer or ale) which was more expensive as half and half. It was later referred to when brewer’s recreated this style as “a light gravity stout” the difference was that stout utilised roasted barley when the 19th century porter did not. Earlier records however, evidence higher gravities which is what we have set out to emulate. Black Out of Hell has an inviting brunette complexion with a cauliflower head, a soft fullness on the palate with a good bitterness and mixture of sweetness, a certain acerbity without a burnt flavour and creamy mouthfeel. It is not un-common for porter’s to stale for up to 5 months + which makes this first appearance young in comparison, but we could not wait to taste it.

Grain Bill: Pale, Cara-Munich 2, Amber, Dark Crystal, Chocolate, Black Patent and Carapils Malts

Hop Bill: Chinook, NZ Cascade, Northern Brewer, NZ Golding, and Dry Hopped with Willamette Hops

Yeast: Safale British Ale

Year: 2016

OG: 1.080 FG: 1.030 IBU: 68 ABV: 6.8%

Holy Hop Green IPA

A recent American innovation reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hops and born through innovation for the satisfaction of hop aficionados or more affectionately known as hop heads.

The Holy Hop has a clean malty sweetness in the background with a medium body and a prominent hop aroma that has been derived from American and New Zealand Hops not to mention the use of GodsOwn Green Hops during cast out through a Hop Back.

The foundation of the bitterness has been established using the newly released NZ Hops variety Brooklyn with Northern Brewer and Chinook which delivers a heavy aroma and a somewhat spicy bouquet. This combination of bittering and dual purpose hops were added during the FWH (First Wort Hopping) stages, as the wort was received from the mash tun and leading up to boil. This lends a more refined and uniform bitterness as the hops steeping in the wort prior to the boil, release their volatile oils and resins and have more time to oxidize to more soluble compounds with a greater percentage been retained during the boil.

A combination of aroma hops Cascade, Columbus, Wakatu and Crystal were added for flavouring during the boil through to knock-out and whirl-pooling. GodsOwn Green Hops were harvested on the same day and used within hours of picking through the Hop Back to deliver the best green aroma freshness that could possibly be obtained.

The Holy Hop is all about the hops and has a total of 8 different hops, and is an intensely hoppy, strong pale ale without the big maltiness, a show case of hops delivering a long lingering bitterness and flavour of citrus, herbal (spice), floral, fruity and earthy (woody, green) characters packing an imperial punch that we think will please all hop heads.

Grain Bill: Pale and CaraPils Malt

2016 Hop Bill: Northern Brewer, Chinook, Brooklyn, Cascade, Columbus, Wakatu, Crystal and GodsOwn Hops

2017 Hop Bill: Moutere, Simcoe, Perle, Chinook, Cascade, Amarillo, Wakatu, Citra and GodsOwn Hops

Yeast: Safale US-05

Year: 2016/2017

OG: 1.070 FG: 1.012 IBU: 93 ABV: 8%

Resurrection Bitter (Extra Special / Strong Bitter)

The family of British bitters grew out of English pale ales as a draught product in the late 1800s and are generally classified as Standard/Ordinary Bitter, Special/Best/Premium Bitter and Extra Special/Strong Bitter.

Traditionally a draught ale served very fresh under no pressure at cellar temperatures, i.e. “real ale”. Bitter was created as a draught alternative, i.e. running beer. The famous English Bitters and Pale Ales came from Burton on Trent and it was the water quality (very hard water with high sulfates) that made these styles stand out, as they maintained a firm bitterness. Around the 20th Century the country-brewed pale ale became widespread as brewers understood how to “Burtonize” their water to replicate the pale ales and bitters from Burton on Trent to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.

The main difference between the three main types of Bitters has to do with their levels of alcohol (from low to mid and full strength), drinkability (malt profiles varying from light, medium-light to medium or medium-full body with varying sweetness and hints of caramel) and hop bitterness (all emphasis is on the bittering hop addition as opposed to late hopping).

Although we did not “Burtonize” our water, we are still lucky to have high levels of calcium and hard water, which lends itself to the unique qualities that can only be found here at GodsOwn Brewery. Our Resurrection Bitter is an “Extra Special/Strong Bitter” with a medium malt aroma and body, a hint of sweetness and fruity esters which carry through to support the Hop Aroma of the typical English Hops. A fair balance between malt and hops finishing with a good bitterness.

Grain Bill: Pale Malt, Flaked Maize, Medium and Dark Crystal and Roasted Barley

Hop Bill: Northdown and Challenger

Yeast: Safale S-04

Year: 2016/2017

OG: 1.053 FG: 1.013 IBU: 36 ABV: 5.3%

Old Testament Amber Lager

A full bodied “Steam” Lager using sweeter malts leading to a fruity aroma and a crisp clean finish. Not unlike a good Kiwi Draught….only better. Steam Lagers evolved out of necessity when there was no Cold Refrigeration in the mid19th Century and the hot wort was allowed to cool naturally in shallow, open-top bins on the roof of a brewery resulting in evaporated steam as the beer cooled down, hence the name ‘Steam’ Beer. ‘Steam’ Beer (California Common) uses bottom fermenting lager yeast at ale (higher) temperatures, which results in a very distinctive flavour profile that includes both ale (more complex flavour compounds) and lager (cleaner and more crisp flavour) characteristics.

Grain Bill: Pils, CaraRed, Vienna, Dark Crystal and CaraAroma Malts

Hop Bill: NZ Cascade and Liberty Hops

Yeast: Wyeast California Common

Year: 2016/2017

OG: 1.050 FG: 1.014 IBU: 26 ABV: 4.7%