Galbraith’s, the iconic alehouse on the fringes of Central Auckland, has made a move away from its traditionally cask-conditioned ales to release what is thought to be New Zealand’s first can-conditioned ale.
While overseas breweries have already moved into can-conditioned beer, it is not a trend which has caught on in New Zealand – and for the highly traditional Galbraith’s to be the first signals a shift in their beer-making process.
Traditionally, ale is fermented to result in natural carbonation, rather than the forced carbonation process to which some beers are subject. The ale is also to be dispensed from the same vessel in which it is fermented.
Can-conditioning has its challenges, as cans are much more susceptible to high pressure than bottles. While bottles retain their shape, cans can pop out at either end, rendering the beer undrinkable. While Galbraith’s brewed the beer, it was packaged at Urbanaut Brewing Co in Kingsland. Galbraith’s currently has two can-conditioned beers, with a third on the way.
