Throughout Otago, people with a love of food and fresh
produce are turning out amazing products. For some it is just
a hobby, for others it has turned into their livelihood.
Rebecca Fox finds out their story.
As New Zealanders' palates become more sophisticated, food
matching with beer is becoming more popular, Green Man
Brewery sales manager Kelly Lindsay says.
Beer could also be a key ingredient in many great dishes. His
favourite was was their alcoholic ginger beer used to cook
silverside, a classic Kiwi favourite.
''It gets absorbed into it, leaving a gingery sweetness.''
He also recommended their ginger beer with a mild curry.
''Beer goes very nicely with food, just like wine has for
The general rule was the lighter the food such as fish or
chicken, the lighter the beer. So stout-type beers were good
for hearty casseroles or paired with a chocolate dessert to
bring out the chocolate notes in the beer.
''You can use your imagination - beer is great with cheese,
Beer styles had changed over the years - so much so that the
three beer styles Green Man first made were no longer
''We've evolved. We've done short runs of something that's
turned out to be popular and now make it all year round.''
All their beer is made at their Grange St brewery and
produced from four ingredients - barley, 90% from North
Canterbury, water, hops from Nelson, and yeast.
About 50,000 litres of beer was produced last year, including
some unusual flavours, such as a lime and tequila lager,
''because we can and it sells very well''.
Women were also drinking more beer.
Lower-alcohol shandy-type beers and ginger beer appealed to
them, he said.
500-600g piece of silverside placed in slow cooker.
Pour in 1 x 500ml Green Man ginger beer, zest and juice from
one orange, two teaspoons of honey.
Cook for approx 6-8 hours.