THE BREWS

(Andy) Deuchars IPA

The beer has a light hop nose with hints of marmalade and spice. It pours a light amber colour and has a toffee - biscuity malt backbone upon which is balanced the distinctive bitterness and fresh hop flavours.

San Diego Pale Ale

S.D.P.A. is a Style of Beer that Started in San Diego California, The Home Town of Andy Deuchars and Brian Thiel of Renaissance Brewing in Blenheim. The Style is defined by big hop notes and a strong Malt backbone to support all those hops.

Black RIPA

Black the RIPA is a Black Rye India Pale Ale [you see what we did there…] style ale. We brew it using a goodly amount of Canterbury pale ale malt as a base to which we add a blend of speciality barley malts.

Raisin

With a name like ‘Enlightenment’ a beer with an ‘age of reason’ type name was begging to be done. We decided to make this raisin infused beer based on a Belgian style because of the complexity that the yeast imparts to the beer.

Scotch On Rye

...it means '70 shilling' (Sigh, OK, I will tell the whole story). We have been frequently asked to make a big malty beer that is lower in alcohol than a Scotch Ale so we went to the source and brewed another Scottish style, the 70/- Ale.

Wheat IPA

White as is a hybrid ale style modelled on an American India Pale Ale crossed with an unfiltered wheat-beer. As filtering strips away hop flavour we decided to forgo the process in order to retain all the hop goodness.

ABOUT

Are you Enlightened?

After the Renaissance came the Enlightenment, an era of illumination, experimentation and revolution. It was, some say, the dawn of reason. Shucking off the darkness of superstition and ignorance, society sashayed into the light of rationality, science and the pursuit of truth.

They also had a thing for powdered wigs and breeches.

Now, in the spirit of that grand epoch, Renaissance Brewing is crafting beers for the new age. With our Enlightenment range, we’re pushing limits, playing with styles, and experimenting. In the spirit of camaraderie and joie de vivre, we’ll even be collaborating. We’re doing it all in the pursuit of flavour ... we just won’t be wearing powdered wigs and breeches while we do it.

How did Renaissance’s Enlightenment range come to be? Glad you asked.

When you make beer and have great fans, you want to keep those fans happy. That means always having your core range available, no matter what you feel like brewing. It’s just a fact of life as professional brewers. We made peace with it, but still craved an outlet for outside-the-box brews that pop to mind between episodes of Walking Dead and Jeanette Thomas on Good Morning.

We also have staff issues. You’ve heard the old adage, “can’t keep good help these days,” well at Renaissance, it’s quite the opposite: we can’t get rid of ‘em! Our team is so passionate about beer, that sneaking into the brewery on off-days to whip up new and exciting concoctions (does this happen in wine, we ask?) is an on-going problem. Seriously, they needed help.

So our Enlightenment series was born. Kind of like killing two birds with one stone really or some such. In the words of Bruce Lee, “Notice that the stiffest tree is most easily cracked, while the bamboo or willow survives by bending with the wind.” He wasn’t alive during the Enlightenment, but it’s a great quote. We also think he could’ve really done the whole ‘powdered wig and breeches’ thing.

As for the Enlightenment range, we’re keeping it low-key: off-the-shelf bottle, simple two-colour label. It lets us compete with all those contract brewers popping up like Pineapple Lumps and unicorn tattoos at a Titanium concert. It also lets us show off the exotic beers our team creates, bottled as single batches or limited keg release brews. If one or two do well, we might make them again. No pressure. In the meantime, we’re gonna have some fun, and you’re invited to get Enlightened.

Won’t you join us?

Enlightened beer for

the enlightened palate.

PUB RESOURCES

Click the tap bage below to download a printable PDF

Andy Deuchars – Janitor

Andy is also a native of San Diego, other than that we are not too sure about him. In his more lucid moments, when he is not raving at the rest of the team or referring to himself as a “Magical Fairy”, he speaks of once brewing in the SCA, whatever that is.

The boy sure dose like to clean things though...

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Matt Dainty – Head Brewer

Matt was born and Raised in Kettering in England. Young Matt worked in such diverse jobs as electrician and French polisher before going backpacking in New Zealand and deciding to settle here. Matt is as passionate home brewer who is always experimenting with new and exotic styles of beer.

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Brian Thiel – Chief of brewing operations

Brian is a 5th generation San Diegan, who followed his wife to live in New Zealand. Brian was formally a master mechanic with Mercedes Benz in San Diego. Brian began his career as a bicycle mechanic as a young lad and worked his way up. Brian is now responsible for all phased of brewery production and Brewery management.

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Jason Bathgate- Chief Brewer

Jason (a.k.a. J Dawg), has been with us at Renaissance brewing full time since May 2012. He is our US east coast representative, being from Vermont, where they proudly hold the title of most breweries per capita. He emigrated to NZ with his partner in 2009 with a dream of someday opening a brewpub in Nelson. Upon arriving he began home brewing. The hobby quickly turned to an obsession, leading him to winning several home brewing awards, and in October 2011 he took up an unpaid apprenticeship with 8 Wired brewer, Soren Ericsson. After seven months of slave labour, we took him on full time. He brings over twenty three years of solid hospitality and business experience, along with an excellent palate and a true passion for great beer.

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Catherine McRae Deuchars–Connors-Thiel–[Your Name Here] - Marlborough Sales

Catherine hails from San Diego where she worked in a variety of fields, including Alcohol Admixture Technician and Sales Consultant [cocktail waitress]. She travelled to New Zealand in pursuit of a better lifestyle and entrepreneurial opportunities.

Catherine is in charge of sales and marketing, runs the local tasting events and liaises with all the merchants in Blenheim, Picton and even as far away as Havelock.

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Jim Holly - Brew-master

Jim joined Renaissance in August 2011 after working on the set-up of two other breweries on the South Island. He comes to NZ from Southern California, where he designed and built custom bicycle frame sets and worked as a production support engineer in the Aerospace industry. As an award-winning home brewer in competitions in Los Angeles and Nelson, he combines a passion for great beer with a commitment to continuous measurable improvement in its production.

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Jason Bathgate

Jason (a.k.a. J Dawg), Is from Vermont, where they proudly hold the title of most breweries per capita. He emigrated to NZ with his partner in 2009 with a dream of someday opening a brewpub in Nelson. Upon arriving he began home brewing.

The hobby quickly turned to an obsession, leading him to winning several home brewing awards, and in October 2011 he took up an unpaid apprenticeship with 8 Wired brewer, Soren Ericsson. After seven months of slave labour, we took him on full time. He brings over twenty three years of solid hospitality and business experience, along with an excellent palate and a true passion for great beer.

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Raisin

With a name like ‘Enlightenment’ a beer with an ‘age of reason’ type name was begging to be done. We decided to make this raisin infused beer based on a Belgian style because of the complexity that the yeast imparts to the beer.

In brewing this ale we added jumbo raisins from California [to our mind the best kind] to the brewing process, both before and after fermentation. We also used Aromatic malt from Gladfield in Canterbury and Abbey Malt, Belgian Special B, as well as CaraBelge malt from Europe.

The beer was fermented with a special Belgian yeast to impart spicy notes and then filtered and infused with even more raisins.

The resulting beer yields aromas of clove, allspice and raisin, with malt undertones.

The deep copper beer has a complex, spicy – malty flavour with notes of biscuit, toast, raisin, allspice, and caramel with a lingering spicy hop finish.

Special thanks to Jim Holly and Matt Dainty. Enjoy.

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(Andy) Deuchars IPA

It came to my attention that there is a brewery in Scotland producing a Deuchars IPA. I believe it is based on an IPA recipe that my 19th century relatives used to make at their brewery in Edinburgh. I got to thinking how different these early Scottish beers are from a modern ‘New World IPA’. Scotland is the land of malt, while hops are an ‘imported’ item, so the bitterness and hop flavour are much softer than their English or American cousins.

I set out to make a Scottish IPA not as it is but as it should be, an emphatic malt base, clean bitterness and the distinctive flavour and aroma of New Zealand hops. Four malts, all from NZ, are used in brewing the wort this beer is based on then it is kettle hoped with several NZ grown hop varieties among them Nelson Sauvin, Kohatu, and Wai-Iti. The wort is sent through a hop back charged with NZ grown Fuggles as a nod to the beers origins then dry hoped with two NZ aroma varieties –but not too much, we hope to keep it ‘Scottish’- for a bit of fresh hop flavour.

The beer has a light hop nose with hints of marmalade and spice. It pours a light amber colour and has a toffee - biscuity malt backbone upon which is balanced the distinctive bitterness and fresh hop flavours. It is less intense and more balanced than a New World IPA much more food friendly like its Scottish cousin.

There you have it - a Scottish IPA not as it is, but as it should be.

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Black the RIPA

Black the RIPA is a Black Rye India Pale Ale [you see what we did there…] style ale. We brew it using a goodly amount of Canterbury pale ale malt as a base to which we add a blend of speciality barley malts. We then ‘Rye it up’ with malted Rye and a selection of exotic Rye speciality malts to yield a beer with great depth, body, and subtle unique flavours. To ‘Blacken’ it we incorporate a special chocolate malt, which is de-husked so it imparts the dark hue without any of the associated burnt and acrid notes of a stout or porter.

Next, for the IPA part, we use a generous amount of New Zealand grown hops- both Kiwi and American varieties - throughout the boil and in the hopback. To finish it, and add the last blast of flavour and aroma, we dry hop in the fermenter with another generous blend of Kiwi hops.

The result, a dark, flavoursome IPA full of fruit, flower, and citrus with just a hint of earthy spice. Enjoy.

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San Diego Pale Ale

S.D.P.A. is a Style of Beer that Started in San Diego California, The Home Town of Andy Deuchars and Brian Thiel of Renaissance Brewing in Blenheim.

The Style is defined by big hop notes and a strong Malt backbone to support all those hops.

Andy has used a selection of classic New Zealand Hops in his interpretation of this style [ and who better to interpret it than a native San Diegan ]as well as heaps of New Zealand Pale Ale malt from Gladfield maltings in Canterbury.

The result is a big 'West Coast' style IPA.

Hops used were, Pacific Jade, Nelson Sauvin, Whakatu, Motuaka, Pacifica, and NZ Cascade.

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Scotch On Rye

...it means '70 shilling' (Sigh, OK, I will tell the whole story). We have been frequently asked to make a big malty beer that is lower in alcohol than a Scotch Ale so we went to the source and brewed another Scottish style, the 70/- Ale.

The 70/- is malty and satisfying without too much kick. Oh, and we brewed this one with Rye because...Rye! We also used oats and wheat in the mash for reasons relating to flavour and mouth-feel. After fermentation we went a bit further and oak aged a portion of it which we then back blended into the final beer, this was to add a subtle (Hey! We can be subtle!) note of complexity and depth to the final beer.

“More yum, less hung”
Thanks to Mat Dainty
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Wheat IPA

White as is a hybrid ale style modelled on an American India Pale Ale crossed with an unfiltered wheat-beer.

As filtering strips away hop flavour we decided to forgo the process in order to retain all the hop goodness.

In brewing this ale we packed the mash tun with heaps of malted and un-malted wheat, together with pale ale malt grown in Canterbury. To give it the correct IPA feel we added heroic doses of New Zealand grown American hop verities such as Chinook, Cascade, and Willamette. Both a hopback and dry hopping were used in the brewing process.

The resulting beer yields aromas of dried tangerine and fresh citrus, together with a luscious body and a dry lingering evergreen finish.

Special thanks to Jason Bathgate and Jim Holly. Enjoy.

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