Podcast: Play in new window | Download (Duration: 46:03 — 21.1MB) | Embed
Subscribe: RSS
Dr. Ron is here with Docta-Ron beer, along with Natalie and Vinny Cilurzo on Brew Ha Ha with Herinda Heras and Steve Jaxon.
Natalie and Vinny Cilurzo from Russian River Brewing Company are in the studio with guests from New Zealand. Brent McGlashen is a fifth-generation New Zealand hop grower. He and Vinny spent today brewing the test batch of a special beer they will release later this year. Also in the studio is Dr. Ron Beatson who is the most famous New Zealand hops expert, and David Biondi, who represents New Zealand hops in the US. The beer Docta-Ron is named after Dr. Ron.
Their special beer will use a new variety of hops called NZ-109. It has taken ten years in development. The special brew will use this new variety of hops that they nicknamed “Juicy.” The California Lake Cluster was imported to NZ in 1897. New Zealand wanted to produce hops that were different. They only produce about 1.5% of the world hops crop, so they need to be special and different. Vinny says they love NZ hops. He compares them to NZ Sauvignon Blancs which have their own intense flavors compared to the same grapes grown anywhere else in the world. These hops are so potent that a little goes a long way.
Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more.
Herlinda tells about how her father, who was in the Navy, says that New Zealand was the most beautiful place he ever visited. New Zealanders have been growing hops for over 200 years.
Zed versus Zee
New Zealanders follow the British usage of calling the letter Z “zed” where in the US it’s “zee.” So Dr. Ron calls it “N Zed one-oh-nine” where we would say NZ-109 with the Z as “zee.”
Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around! 🍕🍻
Their climate is mild, called a tempered oceanic climate. The mountains shelter the hop growing areas from rough weather. The hops area is right next to Marlbourough, at the top end of the south island. With good free draining soils and good rainfall, it’s a good climate for hops. They do have high UV light in New Zealand, which may be good for hops. Brent explains that hops are a significant export, and they export about 80% of their crop. The hop farms let the sheep roam through the hop fields and they keep the lower two or three feet of the hops clean.
Brent’s family purchased their farm in 1900 and they are celebrating 125 years of growing hops this year.
The beer named Docta-Ron is named after “the real Dr. Ron” who is in studio today. There are five New Zealand hops in this beer, mostly Nectaron, which is Dr. Ron’s last product, Vinny calls it his “swan song.” Docta-Ron is basically a New Zealand-style IPA. Dr. Ron describes Nectaron’s origin and tells about how California Lake Cluster hops were the “grandmother” of Nectaron.
Brent tells an important story about how the craft brewing industry helped encourage changes in hop farming. At first, before the craft brew revolution, hope were just hops. Now, brewers are as interested in which hops they are using and where they come from. This puts the hop farmer in communication with the brewers and ultimately all the way to beer drinkers.
Devin Biondi also gets to tell about being the US rep for New Zealand hops, which includes a lot of travel.
Photos by CR Photography for Vicario Productions. Top photo L-R: Devin Biondi, Herlinda Heras, Brent McGlashen, Dr. Ron Beatson, Natalie & Vinny Cilurzo.