An independent, natural brew

Press, 14 July 1982, Page 29

An independent, natural brew

Mac's Real Ale. which first came on sale in Christchurch late last April, has become a good topic of discussion in the hotels - both because of its claims to be a “natural" brew and the fact that it is being brewed by a small, independent Nelson firm which is daring to compete with the bigger breweries. It is now available closer to Christchurch at Warner's Tavern, the Amberley Hotel and the Christchurch R.S.A. Club. Terry McCashin, the managing director of Rocmac, Ltd, says the brew is gaining in popularity in the Christchurch area and picking up in sales, particularly through take-away flagon sales. Sales, however, are still limited, even in the Marl-borough-Nelson area, where it is now available at the Nelson and Motueka R.S.A. Clubs, the Waimea Town and Country Club, Nelson's Dominion Hotel, Motueka's Post Office Hotel and Blenheim's Grove Tavern. “Some clubs and hotels are reluctant to take us on because of their ties to other breweries," Terry said. “One factor in our favour is to stay small and remain competitive price-wise." Terry, who runs the •- brewery with his wife and father, said that further expansion was not an idea which appealed to him. Production was over half

of the 60,000-litre capacity at the Rocmac Brewery at Stoke, near Nelson, and was expected to get closer to full capacity during the summer period. When Mac’s Real Ale went on sale al Warner's Tavern.

hundreds of pints and halfpints were sold during the first evening, even though many customers said it was a little watery or cidery and needed to be’held longer to allow it to build up a head. Some customers said that

it tasted like English beer, and perhaps should be served at room temperature to bring put a full flavour. Nelson beer lovers had been buying litres of Mac’s Real Ale and letting it sit in a cool place for a month,

allowing it to settle into its real flavour, said one patron. The lack of sugar content in the Nelson beer gave it less fizz, said another drinker. Terry proudly announced then that “this premium ale is brewed from choice Motueka and Nelson hops, selected Marlborough malt barley and Rocmac's own mineralised water.” . - “McCashin’s malt and brewhouse has revived the traditional brewing methods of days of old and combined these with the skill and knowledge of the modern brewer to produce premium ales. “This ale is brewed without the use of chemicals, preservatives, artificial flavours, colours or aromas, and without cane sugar," he said. Terry's parents own a hotel at Carterton and he has one in Picton. “I’d sold beer for long enough, I thought it was about time I made my own," he said. Late in 1980, just what he was looking for came on the market — the Rochdale cider factory at Stoke. There was a complete cider-making plant in working operation, which only took up a third of the building space. The rest was rented out as storage.

So Terry could immediately visualise just how his brewery was going to get into business. That dream has come into a viable reality, and Terry soon proposes to extend from his Mac's Real Ale to two .other brews: Black Mac, a heavier beer; and Gold Mac, a golden-coloured variety with a more hopsy taste.