Tasting

What does craft beer from Wellington taste like? Mostly fruity and hop-forward: citrus and stone fruit on the nose, a firm but not harsh bitterness on the finish, underpinned by a pale malt body.

Pernicious Weed from Garage Project is a great example of Nelson hop character. Nelson Sauvin and Rakau give the beer notes of grape, grapefruit, and peach. A second example comes from Tuatara, a brand that's belonged to DB Breweries, and thus Heineken, since 2017.

Anyone wanting to compare several beers can head to the bar Hashigo Zake on Taranaki Street. Independent beers have taken center stage there since 2009.

The pint and tulip glass are the usual choices. The pint, a large glass with a straight rim, suits lighter beers. A tulip glass with a slightly inward-curving rim holds aroma better for a Hazy IPA. IPA tastes best at six to eight degrees Celsius; too cold and the hop character shuts down.

When pouring, the glass should be tilted at first, then held upright at the end, to build a firm head of foam. That head holds the aromas in the glass.

A fixed sequence helps when tasting. First look at color and foam, then smell the glass, then take a small sip and pay attention to fruit, bitterness, and body. Last comes the finish, the flavor that lingers after swallowing. With IPA, it often lasts a long time.

Water and a bit of bread between samples keeps the palate neutral. When comparing several beers, start with the lightest and end with the strongest, so a powerful bitterness doesn't overwhelm the rest. The glass should be clean and free of detergent residue, or the foam will collapse.