Ric Oram

Earthquakes have, in the past year, destroyed much of the brewing capacity in Christchurch for big and small breweries alike.

Big breweries can turn out their mainstream (4%) beers in less than a fortnight, taking as little as five days to ferment and a week to mature, although premium 5% lagers take a month or more.

It seems that New Zealand apples are wanted in Australia after all.

When Belgian-born Dave De Vylder took over Wanaka Beerworks six months ago, he set out to complement the existing range of Cardrona Gold, Tall Black and Brewski using his Belgian flair with seasonal beers.

Supermarket and grocery stores' share of total beer sales has climbed to 38% since 1999 when they were first allowed to sell beer.

Little more than a year after starting brewing, McCashin's Brewery at Stoke, near Nelson, has extended its range.

When Belgian-born Dave De Vylder announced, shortly after taking over Wanaka Beerworks four months ago, that he intended to make seasonal Belgian-style beers, no-one expected them to have a Kiwi "flavour": the first trio use kauri, honey and rosehip and have New Zealand, rather than Belgian, labels.

New Zealanders are among the top eaters of bananas, per capita, in the world and it is therefore a wonder we are not big drinkers of wheat beer, too, with its characteristic banana flavour.

Summer is coming: Monteith's gingery Summer Ale is back on the shelves.

Cider is the smallest alcoholic beverage market in New Zealand, but the fastest-growing.