WilliamsWarn

25/06/2026

🍺 BREWING RECIPE: WilliamsWarn Hoppy APA

This beer is a firm favourite here at WilliamsWarn and you'll often find it on tap in our smoko room. It's one of our go-to brews for introducing people to WilliamsWarn beer—easy drinking, full of flavour, and beautifully balanced between hop bitterness and aroma.

Ingredients (25L Brew)
• 1 x 1.7kg American Pale Ale kit
• 1.5kg Dry Malt Extract (DME)
• 50g Taiheke hops
• 50g Nectaron hops
• 1 sachet S-23 yeast
• 1 sachet S-04 yeast

Method
🔹 Rehydrate both yeasts in warm water (around 25°C).
🔹 Steep the Taiheke and Nectaron hops in 1–1.5L of 80 degree water for at least 20 minutes.
🔹 Prepare your wort using the APA kit, DME and water.
🔹 Strain and add the hop tea, squeezing out as much flavour and aroma as possible.
🔹 Top up to 25L, ensure the temperature is around 25°C, pitch the yeast and ferment.

The result? A refreshing APA with tropical hop character, a pleasant bitterness, and plenty of aroma that keeps you coming back for another pint. 🍻

24/06/2026

WEDNESDAY WINTER WARMER

Marinated Pork Ribs
2kg Back Ribs
½ cup Pale Ale or Lager
¼ cup Orange Marmalade
¼ cup Soy Sauce
2 tsp Sesame Oil
1 tbsp Sugar
1 tsp Fresh Ginger, Minced
½ tsp Fresh Garlic, Minced
Chilli to taste – optional

Place the Pork Ribs in a snap lock bag. Mix all other ingredients and
pour over the Pork Ribs. Seal and refrigerate from minimum 3 hours
shaking bag occasionally. When ready, drain the marinade into a
pot and cook for approx. 1 minute. Put the Pork Ribs on the BBQ on
Medium heat for approx. 15 mins with the lid down. Turn and baste
with marinade and cook for a further 15 mins or until ready. Enjoy.

23/06/2026

BREWERS TIP - CARBONATION CONTROL

🍺 Carbonation Troubles? Don't Dump Your Beer!

If your brew is under or over carbonated, there's usually an easy fix.

🔹 Under carbonated?
Check for leaks first, especially around the lid. Once fixed, you can re-carbonate by reconnecting the CO₂ at 1.5PSI and leave it for 24 hours, so the CO2 can reobsorb into your brew. Alternatively, you can use your dosing device to bubble CO₂ through the dip tube. You may need to repeat this 3-4 times within 24 hours.

🔹 Too much carbonation?
Try disconnecting the gas and pouring using the residual pressure in the keg. This will gradually reduce carbonation. Alternatively, allow the BrewKeg™ to warm slightly and carefully release a small amount of excess pressure before returning it to the fridge.

A few simple adjustments can have your BrewKeg™ pouring perfectly again.

For leak-finding tips, visit our website: https://williamswarn.co.nz/blogs/williamswarn/finding-a-leak-in-your-brewkeg

20/06/2026

Today is World Productivity Day! Get productive, get brewing, and make some beer. 🍻

https://williamswarn.co.nz/

19/06/2026

Cheeky Czech

This cheeky Czech recipe is made from the Bohemian pilsner base kit. This base kit has quite a high bitterness level so works well being balanced out with good aroma hops. Czech Lagers like Pilsner Urquell use Saaz hops. Motueka has Saaz parentage and is a fantastic aroma hop, with lemon, lime and tropical fruit flavours. Some tinges of orange are evident as well. It is one of the best New Zealand hops and this combination makes an excellent beer

12.5L Ingredients (Double for 25 litres):
1 x 0.8kg Bohemian Pilsner LME
1 x 750g Dry malt extract
1 x 11.5g sachet of s-23 yeast
25 grams of Motueka.
Method:
1. Steep the Motueka hops in 1.5L of 80-degree water for 20-30 minutes.
2. If you normally rehydrate your yeast in the sediment bowl, do this now by filling your sediment bottle ¾ of the way with roughly 25-degree water, sprinkle yeast in and give it a light swirl.
3. Put 2 litres of hot water into the bottom of you BrewKeg
4. Mix in the Bohemian pilsner LME and stir with your spatula until dissolved completely.
5. Add a 3L of cold water and then put in the bag of Dry Malt Extract and give it a good mix.
6. After the hops have been steeping for 20-30 minutes strain this liquid into the fermenter and press as much liquid out of the hop matter as possible. The more liquid you press out of the hops, the more flavour will come through.
7. Top the keg to the fill line ensuring the final temperature is around 25°C.
8. Give it one last solid mix around before pitching yeast and putting the lid on, or if you have your yeast in the sediment bottle, put your lid on and then secure sediment bottle to the bottom valve and then slowly open the valve.
9. Ferment at 25°C for 4 days or until you see that fermentation is finished in the sediment bowl.
10. Crash cool for two days and clarify twice within this time.
11. If your sediment bottle becomes full at any stage during the cooling process, unscrew it and dump the contents. Hook your BrewKeg up to the tap system and fill the sediment bowl with beer from the keg with quite a rough pour to cause foam helping push any oxygen out.
12. Enjoy!

https://williamswarn.co.nz/

17/06/2026

Throwback Thursday...... The oldest operating brewery in the world. And it's still the case.

The world has changed through the ages and today is a product of this change. It’s nice to know that in the eventful history of Weihenstephan, with all its developments, achievements and setbacks, one thing has remained constant: our beer.

17/06/2026

WEDNESDAY WINTER WARMER .....

Have you ever made Beer Bread? It's the perfect winter comfort food. Give this tasty Chelsea Winter recipe a go and let us know what you think! 😋🍺

Ingredients

Bread
3 cups plain flour (or use self-raising and omit the baking powder)
3 tsp baking powder
2 tsp sugar
1 tsp salt
375ml beer (or make up the extra with water)

Toppings
Finely chopped onion or red onion
Grated cheese or dairy-free cheese
Sprinkle of paprika and/or oregano
Salt and pepper
Extra virgin olive oil, for drizzling

Method
Preheat the oven to 180c regular bake and line a small/medium loaf tin with baking paper.
Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine.
Pour in the beer/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out.
Sprinkle with the toppings you like and drizzle with olive oil.
Bake in the oven for 40 minutes – it will have risen and puffed up and be all golden and delicious looking.
Serve hot or warm with any toppings you like – it’s awesome plain with butter, and I like Vegemite and Marmite too!
Once it’s cooled down it’s amaaazing toasted.
Keep at room temperature in a bag or container

16/06/2026

Want to know how to make Beer at home in 7 days?

It’s quite a claim, isn’t it? Fresh, chilled, clear and perfectly carbonated beer in five to seven days. So how, exactly, are we at WilliamsWarn able to make that claim?

Follow the link below to read more.

https://williamswarn.co.nz/blogs/williamswarn/how-to-make-beer-at-home-in-five-days

10/06/2026

07/06/2026

Want to brew something bold and distinctive?

Superdelic™ (Trial Hop • NZH-102) is a unique triploid hop variety developed by Dr. Ron Beatson in 2012 through the collaborative breeding programme between NZ Hops and Plant & Food Research.

Known for its vibrant and expressive character, Superdelic™ delivers bold notes of red fruit, candy, citrus, and tropical fruit, giving brewers an exciting new flavour profile to explore.

With an alpha acid range of 9–10.5%, this versatile hop performs exceptionally well as a standalone variety while also complementing a range of other hops. It pairs particularly well with Nelson Sauvin, Motueka, and Riwaka, making it a great choice for creating complex and distinctive beer styles.

https://williamswarn.co.nz/products/superdelic-hops-100g?_pos=1&_sid=7987eda63&_ss=r