Yes, it’s a day late for International Stout Day. I got halfway through writing this last night and my flatmate asked me to ice a cake for her. It was a very complicated cake. 

I love Stout. I don’t know why and I’m not about to guess; I’ve given up working out why I like things (why is blue nicer than orange?). To celebrate International Stout Day, I’m going to take a look at Stouts of New Zealand past, present and future.

One of the best and worst parts of loving craft beer is its ephemeral nature. Some beers are one-off brews, the result of a collaboration, some experimentation with weird ingredients or made to make a special event. These beers often have a lot of extra thought and effort put into them and it shows through in excellent brews. Vasta’s Velvet was one such fleeting moment of goodness. It was one of the Galbraiths’ ‘Cask Ale Series’, where brewers from around the country team up with the brew team at Galbraiths (Keith and Ian) to re-do one of their beers in the cask ale style. For Vasta’s Velvet, Carl Vasta of Tuatara Brewing came up and they brewed a version of his Polar Beer Stout. And it was beautiful. Off the hand-pump, it was smooth and roasty and delicate and chocolately and awesome. Paired with Galbraiths’ Stout Beef Burger, it was even better. But alas, it was a one-off brew and we shall never sup it again. I’m glad I got to try it while it lasted.

For my present beer, I wanted to have a Twisted Hop Nokabollokov and talk about how I hope this remains a present beer. I hope one day the Twisted Hop crew are allowed back into their quake-ravaged brew bar and, if they’re not, that they can continued to find other places to brew like they do currently. But Liquorland Newmarket had run out. The Newmarket manager thought there might be one bottle at the Parnell store, but he was fairly sure that the Parnell manager was going to drink it himself  (can’t blame him really).  I’m happy to report that despite the manager’s slightly apologetic ‘We don’t stock many Stouts’, they had many others to chose from and I ‘settled’ for an 8wired iStout.

As part of my International Stout Day celebrations, I was generously sharing this bottle with my flatmate who has never had a Stout before. I cracked it open when she arrived home from the gym and poured it into a tulip glass. ‘It’s very dark,’ she commented, not suspiciously, more curiously. ‘Why is that?’ I explained about the malt being roasted for longer and therefore having a darker colour. She said that made sense and took a sip. ‘Oh wow.’ Another sip. ‘That’s really nice.’ Another sip. ‘Seriously, what’s this called, I think I’ll buy some.’ Before I could take three sips of my half, she’d finished hers and asked if there was any more. I think I’ve converted at least one person to Stout. I declare my International Stout Day a success.

So what’s in store for Stout in the future? More of the same delicious and a bit of experimentation.  Hopefully, we’ll still be able to buy great Stouts like Nokabollokov, iStout, Three Boys Oyster Stout, Emerson’s Clam Stout, Epic Thornbridge Stout and whoever else I’ve temporarily forgotten.* Hopefully, we can convert more people to these tasty drops and the liquor store managers can proudly announce they have a full range of Stouts. Maybe, I’ll even be able to got to a restaurant and have a stout with my dessert, an absolute decadent luxury.

And, just like with any of our beer styles, there is and will be a fair amount of experimentation with Stouts. For International Stout Day, Epic brewed a coffee-fig stout, a version of which took away the Media Head-to-Head Brew competition at Beervana earlier this year. With caramelised figs in the wort and dried hopped with coffee beans, this stout is sticky, sweet and moreish.

So that’s my International Stout Day. Great memories, great beer in hand and looking like great things in the future.

*Forgotten is not necessarily a bad thing. There’s nothing better than re-discovering a beer.