I used to make beer but I would not go as far as to describe it as "craft" beer.
Although it was made carefully and passionately and my lagers were actually quite drinkable.
My daughters, then aged 7 and 9, were my bottlers and cappers, and one wrote a "what we did on the weekend" school essay about how "we helped dad make beer".
Not quite sure how that went down.
As one of the latest brewers to join the Bay's increasingly tasty mix of pilsner and pale-ale participants said - "the focus is on quality rather than scale".
These modest brewing outfits are producing some very, very good quality beers and it is clear that New Zealanders have a real penchant for making them.
I've noticed over the past few years the growing diversity of craft brewery labels on shelves.
When in Wellington I call into a couple of specialist craft beer sales outlets where the range is outstanding.
The Bay is a treasure for fine wines and fine ciders, such as Paynters of Hastings, so these modest-scale malt mulchers now brewing in our backyard should be encouraged and supported.
They are making beers not for mindless quaffing but for genuine taste satisfaction and discovery and they are putting the "Made in Hawke's Bay" word out there.
I toast them all.
