Drinkers have a fourth Steinlager to choose from. Steinlager Edge is a 3.5% version which sits between Pure and Classic (5%) and Premium Light (2.5%).
The Edge fits into the mid-strength market, which in Australia - where most 5% brews have 3.5% versions - represents about 10% of total beer sales. In the United States, 3.5% to 4% brews are called "lite" and represent nearly half of beer sales.
The Edge went on to shelves only a couple of days ago and I have not yet had a chance to try the brew. It has the same recommended retail price ($22 a dozen) as Classic, compared with $25 for Pure and $11 for a six-pack of Light.
Annual release
Dunedin brewer Emerson's has released its annual salute to the life of Belgian-born the late Jean Pierre Dufour, an Otago University professor who died in 2007 after contributing much to the brewing industry here and overseas.
This year's JP (as he was known) is a dark 8% brew made to imitate the Belgian dubbel style. This malty number has had star anise added and its aroma and flavour has hints of cloves, anise and fruitiness.
It is a winter warmer to be served at garage temperature and will go well with roast beef or even a chocolate pudding. The alcohol and malt will preserve it for another winter or two, when new flavours will evolve from it.
To die for
Three southern beers have been included in a yet-to-be-published 1001 Beers You Must Drink Before You Die in Britain.
Emerson's Old 95 (a 7% ale) and Pilsner (the country's first organic beer) were chosen for the book by New Zealand beer critic Geoff Griggs, along with Invercargill Brewery's Smokin' Bishop (a 7% brew made from manuka-smoked malt), which is an annual winter release going on sale this year on July 1.
Challenge
Monteith's Beer and Wild Food Challenge has returned for the 12th year, with eating places matching a beer with dishes made from food not normally raised on a farm.
The challenge is to pair a Monteiths beer with a dish on the menu. Generally, lagers suit shellfish or chicken; bitter beers, herb or spicy dishes; malty ones, more strongly-flavoured food like lamb, beef, veal or roasted pork; dark beers, red meats in rich sauces or gravies.
Local eateries entered are: Alibi, Barakah, Cableways, Craft, High Tide, Ports O' Call, Princes on Dowling (Dunedin), Rosebank Lodge (Balclutha), Scenic Circle Croydon Hotel (Gore), The Kiln, Mollys (Invercargill), Monteith's Brewery Bar (Alexandra), Botswana Butchery, Guilty Bar, Montys (Queenstown), Wineglass Café (Wanaka).
A change this year is that diners will have most say on who wins, rather than just a panel of judges. Each diner gets a cellphone number to text their vote to and the right to two free Monteith's beers.
The overall winner will be chosen in August from six regional finalists.
