The NZACS Annual membership subscriptions are due. The membership year runs from 1st April to 31st March. Our web system will generate invoices based on the information placed in the fields required. This ensures we have the most up to date information and allows for you to put all the necessary information your company needs
The post REMINDER: NZACS Membership NOW DUE appeared first on NZACS.
We are pleased to be introducing the State of Industry Report Business Breakfast this year. When: 22nd July 2015 Time: 7:30am – 9:30am Where: Crowne Plaza Auckland, Elliott Room Cost: $35 plus GST per person In the recent past we have only released the State of Industry Report via the web but this year the
The post State of Industry Report Business Breakfast 2015 appeared first on NZACS.
As part of NZACS the invitation is extended to our members to attend the Overseas Study Tour arranged by AACS through Events With Moore. All arrangements and enquires need to be addressed directly with them. See below and the link for all the information. Overseas Study Tour 2015 This year the AACS overseas study tour
The post Overseas Study Tour 2015 appeared first on NZACS.
By Adrian Thomas
For the second consecutive year, Wine Tasmania and the Tasmania Hospitality Association are joining forces to recognise and reward the finest Tasmanian venues promoting the region's wines.?
After a successful introduction last year, The Tasmanian Wine List of the Year Award has re-launched with intention of continually recognising and exposing the region's wine to licensed venues.
Wine Tasmania CEO Sheralee Davies said: "Tasmania's wines are continuing to attract attention right around the world for their quality, and more and more people are visiting Tasmania motivated by our outstanding wine, food and other beverages."
Important criteria for a Tasmania Wine List of the Year Award finalist including offering high quality Tasmanian wines and for at least one third of a venue's glassed wine list be of Tasmanian origin.
Tasmania Hospitality Association general manager, Steve Old, said: "We are very excited to be collaborating with Wine Tasmania once again on this prestigious addition to our Awards for Excellence."
The award is a part of the Tasmanian Hospitality Award's 2015 TasTAFE Awards for Excellence, with Steve Old adding: "Wine is an integral part of the hospitality experience and we want to recognise and commend venues supporting the local Tasmanian wine sector."
After the Tasmanian Wine List of the Year judges announce the winner, the recipient along with the finalists with be in contention for another award voted by the public — The People's Choice Award. ?
Information on nominations, details and online applications are available on the THA website.
By Annette Shailer, editor Beer and Brewer
Australian Brewery head brewer Neal Cameron and Feral Brewing Co head brewer Brendan Varis have joined 'forces' to create Storm Trooper Imperial Pilsner.
Aptly launched on May the 4th, Storm Trooper Imperial Pilsner unites Cameron's expertise with lagers and Varis' reputation as a hop aficionado. Feel the force of legions of experimental German hops barely held in check by the delicate strength of a classic but huge imperial Pilsner.
The 8.1 per cent ABV seasonal brew will be available on tap and in cans, making it the first Feral beer to be packaged in cans.
The Local Taphouse St Kilda and Darlinghurst hosted the Sydney and Melbourne launches and Brewski hosted the Brisbane launch. Camperdown Cellars in Sydney and BeerBud will be carrying the cans, while venues like The Union and Bank Hotel in Newtown, Keg & Brew and Bitter Phew will stock kegs in Sydney. Ben Frost from the Crafty Ranga will be carrying both in Brisbane, while some stock will be made available in Melbourne.
The launch coincides with the recent release of the second teaser to the next Star Wars movie Star Wars: The Force Awakens.
By Andy Young
A Sydney bar owner has been kicked off the popular Network Ten show MasterChef, after he admitted he had previously worked as a paid cook.
Mario Montecuollo's professional kitchen experience was discovered by the show's producers who found a magazine article, where he described himself as a professional chef.
MasterChef searches for the country's best amateur chef and the show's rules state that contestants must not have worked in a professional kitchen for more than six weeks in the past 15 years.
A spokesperson said in a statement: "Both Shine Australia and Network Ten take the rules of the competition very seriously with regard to cooks being of an amateur status.
"Mario understands and respects the rules and wishes the Top 24 contestants well for the competition."
Montecuollo told News Limited: "I never meant to mislead anyone. I am so passionate about food I got carried away without realising what I had done in the past would be considered too much."
The owner of Bar Racuda in the Sydney suburb of Newtown added that his time on the show has made him realise how passionate he is about food and he wants to share that passion with his customers.
By Stefanie Collins, editor bars&clubs
In April of last year Stolen Rum invited members of the public to steal one of 150 couches that had been stashed in Miami, Sydney and Dunedin — now they want to know where they are.
The Stolen Sofas Project took place on the same day across the globe, with every single couch ?stolen? within seven minutes. No strings were attached to the giveaway, it was simply first come, first served.?
According to Samm Creasey, Marketing Manager — Australia and NZ, keen punters turned up hours early to secure a spot in line and waited for the doors to open.?
?Once through the doors and with a sofas safely in their hands, the method of transport to get it home varied from skateboard to hatch back to hands and feet,? he says. ?It provided us some pretty unique imagery for the campaign.?
Creasy says that the company are now looking back on their campaign one year on to see if they have ?gone to good homes?.?
?Were they loved and cared for? Did they have food in-between their cushions and a roof over their heads??
In return, the company is offering rewards to find out where their couches have got to. Consumers who submit images on Facebook or upload to Instagram with the hashtag #thisisstolen — even if they don?t own the couch themselves — will be in the running to win a Stolen surfboard, one of two Dead X Stolen jackets, as well as some Stolen lubrication. Entries close 27 May 2015, and is for over 18s only.
By Adrian Thomas
The Royal Mail Hotel and The Temple Brewing Company, have joined forces in a Victorian alliance to create a new craft beer.
The Royal Mail Hotel located in Dunkeld, just south of the Grampian National Park in Victoria is continually looking to strengthen alliances with local businesses? within the region.?
Newly appointed general manger of Royal Mail Hotel, Carl Forrest said: ?We are so lucky to be located within a region that is rich in local wine, produce and passionate business people.?
?Our aim is to nurture and promote these businesses in ways that also enhance our own visitor offering.?
The new beer is a wheat beer which was created by Temple?s Head Brewer Glen Harrison and uses fresh produce such as Lemon Verbena and Pink Peppercorns sourced from the Royal Mail Hotel?s garden.
The beer is based on a Belgian style Witbier, known for its opaque colour and crisp wheat flavour.?
The new brew is the first of a series of seasonal beers to be offered by the new alliance, exclusively available on-tap at Royal Mail Hotel and Temple Brewing Company.
By Annette Shailer, editor of Beer and Brewer
With judging for the Australian International Beer Awards (AIBA) taking place next week (13-15 May), Beer & Brewer caught up with Ian Watson, AIBA judge and co-owner/head brewer at Fortitude Brewing Company.
Conducted by The Royal Agricultural Society of Victoria, the AIBA is the largest annual beer competition in the world assessing both packaged and draught beer. The competition is judged blind, which means the judges receive the beer with no information about its origin, only what class it is entered in, the ABV, if the beer is filtered and if the beer is bottle conditioned.
"In general we are looking for a beer that is free of technical faults, meets the style guidelines and shows exceptional character in the glass. Ultimately we are looking for beers that make us think ?Wow! I wish I had brewed that'," said Watson.
With just under 1,700 entries this year, the judges will taste around 50 different beers per day. So after tasting that many beers are they surprised by which ones end up on top?
"Sometimes yes and sometimes no. What must be remembered is that the judges are looking at one glass of beer from one batch that the brewery has produced. A brewery may make dozens or even hundreds of batches of that beer in a year but the judges only see one glass of one batch," explained Watson.
"Every other batch of beer may have been that wee bit better than the one being judged and so the beer doesn't do as well as you think, or on the other hand the batch that was entered may have been an absolute standout and will get a better result than you may think based on previous experience with a beer. The real teller is the beers that consistently win gold after gold, year after year."
According to Watson, beer classes such as IPA and American pale ale are usually very strong in numbers, as are the pale lager classes. While the specialty classes often show up some interesting ideas with big ?wow factor' beers.
"The beers that do well are those that have been well thought out in the recipe stage, have been made with good process technique and most importantly arrive to the judging table in their peak condition," said Watson.
"It doesn't matter how awesome the beer is when it is in the tank at the brewery it is all about how awesome it is when it is in a glass in front of the judging panel."
By Andy Young
Asia, and particularly China, is projected to dominate global wine consumption and import growth this decade, according to a research from the University of Adelaide's Wine Economics Research Centre.
The research suggests that China's net wine imports could rise by up to 790 million litres by 2018, which could be good news for Australian wine producers.
Professor Kym Anderson the executive director at the centre, said: "It is the sheer size of China's adult population of 1.1 billion people, and the fact that grape wine still accounts for less than four per cent of Chinese alcohol consumption, that makes the import growth opportunity unprecedented.
"We project that China's net imports of wine could rise by between 330 and 790 million litres during 2011-2018 once the full impacts of China's recent bilateral free trade agreements with Australia, Chile and New Zealand are felt."
Although much has been made of China's recent austerity drive and the impact this has had on the country's consumption, Professor Anderson has said that wine consumption will increase among China's general population, in particular younger people, leading to the need for the country to increase its wine imports.
"While it's true there has been a blip in the growth in China's imports because of their austerity measures, our expectations looking several years forward is that, that will be eclipsed by general growth in the demand for wine by the community at large, as distinct from those who have big expense sheets or are using it for gifting," Professor Anderson told ABC Radio.
"The number of adults is now huge in China with 1.1 billion out of the 1.3 billion people are people over 15 so they are potential consumers of wine. At the moment wine is a tiny fraction of total alcohol consumption and the income itself is being spent on consumer items more than was the case in the past."
"Even if it's slow growth today the market looks like it will be growing into the future. China is not a market that you can just walk into and start selling in; it requires building relationships with your importer and distributor and so on. It's a non-trivial exercise and that could be a turn-off for small firms wishing to export small volumes. So you do need deep pockets to be able to exploit the market.
The growth area is more likely to be at the premium and super-premium end by ordinary consumers doing it for themselves not doing it for giving away as a gift or for lavish dining. So I think that will be where the growth area will be.
"It will be relatively younger consumers probably looking to expand their choices to exotic products and this is one of those exotic products that seems to be attractive to a number of them."
The research was supported with funding from the Australian Grape and Wine Authority and the "Asia's Evolving Role in Global Wine Markets" working paper can be downloaded from the Wine Education Research Centre's website.
Do you have a story or a tip for TheShout? Email the editor here.