Master brewer Cameron Burgess is clued in on all things beer related and is one of the faces behind Southpaw Brewing Company. These guys know beer and have won a gold medal for their New Brighton Lager. Cameron fills us in on some interesting trends and what food will perfectly complement their award-winning ale.

What’s new at your brewery? The brewery itself is new! We have only just purchased it and I am super excited about brewing on this awesome system. I’ve also got some new seasonal beers for summer including our new hazy IPA Stablemate, which sold out so fast I had to brew another, and our new Botanical Brut.

What’s your beer and food match for this summer? Can’t beat a juicy, smoky cheeseburger from The Burger Joint matched with our Say Hey Kid IPA, or a spicy laksa at Level One Craft Beer & Coffee Bar with our classic Gold Medal New Brighton Lager.

What are some interesting trends in beer? Trendy beers like Hazy IPAs and Sours continue to be popular, but an interesting trend at the moment is a bit of a move back to the classics like NZ lagers. People are beginning to trend towards a quality product rather than a gimmick.

What’s the most unusual trend coming through? One of the more unusual trends at the moment is the low-calorie or low-carb craft beer. Every so often beer tries its hand at being ‘healthy’ and I’m not sure if anyone really believes that.

How willing are consumers to try these new beer styles, or is it still IPA all the way? IPA and APA still make up a lot of what we produce and sell, but people are certainly more and more interested in variety. I think if you have a quality product, regardless of style, people will be interested in trying it. I try to make really flavourful beers, so even if it’s not a typical IPA, it still packs a punch. When people visit the brewery and chat about flavours and brewing as they try some different beers, it can really open their eyes to possibilities outside of IPAs.

What is a typical week for you? Brewing beer, filtering beer, kegging beer, cleaning, cleaning, cleaning, cleaning… I try also to make time to study for my Diploma in Brewing level 6, which is fun and challenging. I also deliver kegs for Southpaw, sell beer at Common Ground market in South Brighton on Fridays and hang out with my two-year-old son.

What do you enjoy most about the work? The beer! That’s what makes all the crappy cleaning, being really, really hot or really wet and cold worth it. I love it when people drop in to fill up a rigger at the brewery and want to chat about beer. I love handing over something I have made to someone who is just as passionate about it as I am. Taking off your work boots at the end of a long day and sipping a cold glass of pilsner is pretty magic too.

Are there any perks to the job? Aside from free beer, having a brewery is a great excuse for travel around New Zealand! Going to beer festivals in Dunedin, Wellington, Hamilton etc is a great and fun way to see the country. Popping into a cool pub for a pint in a new town to follow up a ‘sales’ lead is brilliant!

What is the work environment like? Generally speaking I am the only one in the brewery so it can be quiet! I do love a visitor who is keen to try some beer and have a chat at our rigger fill station.

What excites you about Christchurch in the summer? Aside from it being the busiest time of year for brewing, I am looking forward to beer in the sunshine! We have some great new beers lined up for the Great Kiwi Beer Festival that I am really looking forward to sharing with the good people of Christchurch. Long evenings of sitting outside with friends and family and a delicious Southpaw beer is something I always look forward to.

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