Riwaka Reserve

A Euroclash 2025 competition entry targeting BJCP 26D Belgian Dark Strong Ale — a high-gravity, complex dark beer built for cellaring. The Riwaka Reserve name reflects both the NZ hop character and the intention to age it.

Grain Bill

8 kg of grain plus 1.5 kg of homemade dark candi sugar for the OG 1.096 target. The malt base layers Gladfield Pilsner (65.0%) for clean fermentability, Munich (22.5%) for depth and colour, Aurora (6.3%) for bready fruit-cake complexity, and Toffee Malt (5.0%) for caramel warmth. A small Dark Chocolate addition (1.3%) provides the deep roast note and dark colour characteristic of the style without dominating.

Sugar Addition

1.5 kg of homemade dark candi sugar added at 10 minutes — produced by caramelising cane sugar to a high temperature to develop dark fruit and toffee compounds. At 15.8% of the fermentable load (including grain), it contributes significantly to both the gravity and the flavour complexity.

Hops

Hallertau Mittelfrüh (35 g at 90 min) provides traditional noble bittering. Riwaka adds a distinctly NZ twist: 30 g at 30 min and 20 g at 5 min for late citrus and passionfruit lift against the dark malt base.

Fermentation

Two packets of LalBrew Abbaye pitched at 19°C. Temperature held for 4 days, then stepped 1°C per day to 24°C, held through day 14, then cooled gradually to 12°C and conditioned for 4 weeks before packaging. The slow temperature ramp and extended conditioning time are essential for a beer at this gravity.

Packaging & Tasting

Mixed packaging on day 28, carbonated to 2.5 vol CO₂. Tasted at packaging: rich dark-fruit profile with strong Belgian character and a warming finish. A beer built for time — continued aging expected to integrate the alcohol heat and deepen the complexity.