A celebration of fresh New Zealand hops in all their bitter glory.

New Zealand hops are famous the world over— international breweries buy them up large and local breweries love to show them off. Hops are normally dried and turned into pellets which are used in the brewing process to impart flavour and aroma. However, Hopstock is a glimpse at how lucky we are to have this unique ingredient grown so nearby and a celebration of its freshest form.

Timed to utilise the products of the annual hop harvest, Hopstock pairs Wellington bars with breweries that have created beer using fresh green hops— this means a whole lot more of that bitter, resinous, aromatic, fruity hop flavour that you probably know best from good local IPAs. However, there's no homogenous 'hop' flavour— each variety has unique characteristics, and now's the time to explore them at their finest and least predictable.

Hopstock is now in its fifth year and has grown exponentially— the 2017 edition runs from 19-24 April across 22 Wellington bars, with tasting tours if you'd like some guidance from local beer experts. If you're a hop lover who likes a challenge, there's even a trail card to be completed if you taste 'em all.

Published on April 17, 2017 by Georgia Munn

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