Give three cheers to the Kiwi beer innovator
January 27, 2012
Enjoy a beer while on locum assignment in New Zealand, and while you're at it thank Kiwi native inventor, Morton W. Coutts, for the smooth taste of the lager.When Coutts developed the method known as continuous fermentation in the 1950s to replace the traditional batch brewing technique, he changed the game for major brewers around the world. Older traditions of brewing made it difficult for craftsmen to keep up with the
rate of demand, particularly with lagers.
What once was a four-month-long production is now a convenient 24-hour operation, all because of Coutts. With the Kiwi inventor's new continuous fermentation process, companies could mass produce lager at a competitive rate with ales, and allow the product to become a more commercially viable commodity.
When you sample the flavors of famous breweries such as New Zealand's Dominion Breweries (DB), the place where Coutts accomplished his inventions, or international beermakers such as Ireland's Guinness, you can think of the impact that the New Zealand native continues to have on the industry as a whole.
DB is still responsible for producing the most widely distributed and popular beer in New Zealand, Export Gold. The golden lager, with a slightly fruity flavor balanced with delicate hop characteristics, is the perfect beverage to sip while resting on one of New Zealand's tranquil beaches.
See also...
- Savor the night sky above Australia's Uluru
- The green-lipped mussel Ã?â?? a New Zealand miracle food
- Learn about Australia's political history in Canberra
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