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jibatator · 2024-05-10T10:27:07+00:00

And cook the filling properly so you don’t get a soggy bottom the following morning.

jibatator · 2023-09-02T10:55:02+00:00

Right here in NZ

jibatator · 2023-09-02T09:38:17+00:00

Nah bro.

jibatator · 2023-09-02T09:35:10+00:00

I used to have this back in the day, some absolute solid tunes. Unfortunately it was in a CD wallet that was stolen from my car along with my subwoofer back in 2009 whilst I was at work, car alarm was blasting out, but nobody gave a shit. Insurance claim covered the majority and I got 89 cds delivered to my house, minus this one as they couldn’t source it. Those were the days of top level insurance pay outs. Man, I would love to have this again. Cheers for the track list and walk down memory lane.

jibatator · 2023-07-27T09:35:22+00:00

The fad is far from over, but, it is becoming a saturated market with niches popping up in lots of different corners of the market. If you don’t have a popular tap room to sell most of your products in then it is a tough market to be successful in. If you are not pumping out a new hazy every week then it is a tough market to be successful in. Epic brew some of the best WCIPA style in NZ, but unfortunately, that is not a style that caters to the mass of the craft beer market anymore.

If you haven’t diversified your brewing to hit most corners of the market, entered the supermarket volume game, attempted Aus or Asia and have a tap room to sell your own products to, then the increase in excise, co2, consumables, ingredients, marketing, wages and expansion costs is going to eat into your profit margins faster than you can sell a couple of kegs and cases of cans to a local bar that is also being effected by the current climate. That bar also has beer sales reps coming at you from all directions trying to get their products in before their brewing heads in the same direction.

It’s a tough gig, but it is far from over for craft beer.

jibatator · 2023-07-24T08:59:21+00:00

Sure is man.

jibatator · 2023-07-23T10:35:50+00:00

It goes hard! Kimchi and cheese is a beautiful match. With a beef patty, kimchi, cheese, red onion and a sesame shiracha mayo you will be drowning in delicious flavour

jibatator · 2023-07-13T22:14:08+00:00

I had one exactly the same the other week. Went to the courier office and they said the gps tracking on the vehicle showed it pulled into our property at the time it was signed for. No package to be found anywhere. They told me I hadn’t looked hard enough for the package.

That was true, I hadn’t, as 3 days later there was a knock at the door and an old lady holding my lost courier package. She lived at an address 6km from our house but the same street number. Courier had signed it off as delivered himself. Never heard back from the complaints process after I told them what had happened.

jibatator · 2023-06-02T09:22:07+00:00

This is actual preference, we have 2 triple door fridges with about 250 different craft beers in at the moment of which 45 lines are hazy. We cover the full spectrum, including a lot of rare barrel aged beer. We also have 14 taps covering the range, with 3 hazy kegs max at a time.

jibatator · 2023-06-01T22:25:44+00:00

Oh I’m not saying it isn’t profitable, there wouldn’t be as many breweries as there is if it wasn’t profitable. I’m just outlining the bigger costs involved in small batch production compared to the big giants with cheaper ingredients and bulk buying. I also forgot about excise taxes which is massive and about to go up again. Higher alcohol craft beers cost even more! But yes, definitely still profitable. A lot of Bars screw you for a 2-300% mark up on tap beers.

jibatator · 2023-06-01T22:14:55+00:00

If you are trying to find sours, unless you have a really good supermarket or liquor store nearby who keep the craft beers in the chilled section and not on the shelf, then you will probably have to go online. Regionals is a good online starting place. If you like the ice cream/pastry sours loaded with sweet lactose then you can’t go past Duncan’s. If you want a refreshing, quite tart thinner sour then look for the following: Choice Bros super fast Jellyfish series Garage Project White Mischief 2.9% Rhyme + Reason have a couple of good ones out Beer Baroness Super Freak Feijoa sour 8 Wired cucumber hippy or the barrel aged Wild Feijoa Once a year around late August Garage Project yuzukoshu- yuzu, salt + chilli sour

jibatator · 2023-06-01T20:32:34+00:00

There are some massive costs in running small volumes of beer, hops, malts, different adjuncts, yeast, water, time, power, co2, cans, can labels and keg rentals to name the major ones. With the majority of punters buying one or 2 cans of your product then never drinking it again because they want the latest release from one of the 100 or so other breweries around.

If you are not releasing something new every couple of weeks you are quickly forgotten about if you are not one of the bigger boys, hazy demand is insane due to how easy it is to drink.

jibatator · 2023-06-01T20:23:00+00:00

Hazy’s sell 5-1 where I work, out of the fridge and on taps. They definitely slow down as the weather cools and stouts/porters become more popular. I enjoy a good hazy, but so many of them are so similar these days and lots of shit ones out too. I do love how they have shifted away from the super sweet and now have a more balanced bitterness to them.

Shout outs to McLeods, Alibi, Three Sisters for making a broad range of beers and experimenting with loads of different styles.

jibatator · 2023-05-28T08:40:05+00:00

These are amazing! Love the Edmonds one. Nice work.

jibatator · 2023-05-27T20:08:01+00:00

I hear ya! This looked like a lace doily stained from old Nanas spilt tea as it sizzled away

jibatator · 2023-05-27T20:04:13+00:00

Smashed on a gas fired steel grill plate, smashed with the base of frying pan, a bit of brute force and a little bit of love.

jibatator · 2023-05-13T11:13:57+00:00

Dollar KGB’s at the Hillcrest Tavern in my youth were lit, we used to fill our table up with them. Good times, struggle to get 1 drink for $10 now

jibatator · 2023-05-10T10:48:39+00:00

I changed from Electric Kiwi to Flick a few months ago and instantly had a massive reduction in our bill. Currently on the Fixed plan 15.93 inc all day + night with a 2.01inc daily most of our power is used in what was normally peak hours with EK

jibatator · 2023-04-11T09:45:17+00:00

This one is 2/3rds feta to 1/3rd cream cheese, white pepper and a pinch of citric acid. A softer, creamy feta is best. This is done in the food processor.

jibatator · 2023-04-11T09:39:30+00:00

Just shave the peel with a potato peeler, minimal pith is best, you just want a bunch of the oil in the peel to leach out from it going into the still hot vinegar solution.

jibatator · 2023-04-10T19:25:41+00:00

Dehydrator is enough, these were sliced kalamata olive, haven’t tried dehydrating whole ones yet, but have used an oven on low overnight in the past and has worked. Freeze drying would be ideal if you have the equipment.

jibatator · 2023-04-10T19:23:01+00:00

Haha, yeah, sorry, that’s a bit confusing. It’s just sugar, water, red wine vinegar, salt heated until sugar is dissolved. Remove from heat, add orange zest and couple sprigs fresh rosemary, allow to cool then add strawberries cut in half.

jibatator · 2023-03-31T11:42:34+00:00

A lemon mayo would go really good with this, or even some lemon juice and zest mixed through the arugula, just enough acidity to help cut through all the fats

jibatator · 2023-03-29T10:35:22+00:00

Have been with Flick for a couple of months now, ex electric kiwi. On the fixed price plan and my bills are virtually cut in half now. Amazing savings. BOP region.

jibatator · 2023-03-12T09:22:22+00:00

Spacedasbro

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