\u201cWe\u2019re always looking for ways to showcase great New Zealand craftsmanship in the air and our team felt that Parrotdog was the perfect fit.\u201d<\/p>\n
The Dash-hound IPA was brewed with NZH-109, a new experimental hop variety made in New Zealand. Photo \/ Air New Zealand<\/p>\n
Designing a beer for 30,000 feet is no easy feat. Koen noted cabin environments significantly alter how flavour is perceived, so food and beverages on the menu can take months to tailor.<\/p>\n
\u201cLower air pressure and humidity dull our sense of smell, which directly affects taste, meaning we can lose up to 30% of our ability to detect sweetness and saltiness,\u201d he said.<\/p>\n
\u201cOn the other hand, acidity, spice and umami notes tend to hold up better, which is why we lean into those when designing food and beverage menus.\u201d<\/p>\n
For Parrotdog, that meant engineering tasting notes that could still shine in the sky. Managing director Paul Watson said the brewery approached the brief with that insight front of mind.<\/p>\n
\u201cTo counter this, we\u2019ve brewed a very clean and pale pilsner malt, which provides a neutral springboard for two very aromatic NZ hop varieties to shine – NZH-109 and Nelson Sauvin,\u201d he said.<\/p>\n
\u201cThe process has been highly collaborative from day one, and together we created something uniquely Kiwi that celebrates the spirit of both brands.\u201d<\/p>\n
Flyers can try the Dash-hound IPA on Air New Zealand flights, at the airline’s Koru lounges or at Parrotdog\u2019s Lyall Bay bar. Photo \/ Air New Zealand<\/p>\n
NZH-109 was created by NZ Hops, a cooperative of Master Growers, through its Bract Brewing Programme, which aims to develop the next generation of commercial hop varieties.<\/p>\n
It is gaining recognition globally and was chosen by Parrotdog for its standout performance in earlier small-batch trials.<\/p>\n
\u201cNZH-109 is the most promising new release to come out of [the programme],\u201d Watson said.<\/p>\n
\u201cAfter using small amounts in small, limited-release brews over the last 18 months, we\u2019ve been blown away by the hop\u2019s big, juicy peach and white grape notes.\u201d<\/p>\n
The original recipe didn\u2019t need much tinkering either. Watson said the \u201cfirst test batch luckily hit the mark straight away\u201d.<\/p>\n
A creative addition to Air NZ\u2019s in-flight drinks list, travellers can sample Dash-hound<\/a> in the airline\u2019s Koru lounges, while Wellingtonians can try it on tap at Parrotdog\u2019s Lyall Bay headquarters.<\/p>\n The collaboration reflects a broader push to bring a New Zealand-first menu<\/a> to customers, Koen said, showcasing local and indigenous ingredients such as kawakawa, seafood and cheeses.<\/p>\n \u201cIt\u2019s all about giving customers a true taste of Aotearoa.\u201d<\/p>\n Air NZ this month said it had opened a formal investigation into Project 32, a snack supplier for the airline, after complaints its claim to be a Kiwi-owned company were misleading<\/a>.<\/p>\n The airline told David Farrier\u2019s Webworm that it would pull Project 32\u2019s products from its flights.<\/p>\n \u201cWe take the allegations made in your article seriously and have initiated a formal investigation with the supplier,\u201d Air NZ<\/a> wrote in a statement.<\/p>\n \u201cWe will not serve the snacks onboard our flights while we undertake this process.<\/p>\n \u201cThis will take the next couple of days to come into effect as we work through the impact on our operations.\u201d<\/p>\n Tom Rose is an Auckland-based journalist who covers breaking news, specialising in lifestyle, entertainment and travel. He joined the Herald in 2023.<\/p>\n