Urbanaut Brewery

Nestled in the vibrant neighbourhood of Kingsland, Auckland, Urbanaut Brewery stands as a dynamic and innovative player in the New Zealand brewing scene. We recently caught up with Dave Huff, head brewer and aptly named ‘yeast whisperer’ at Urbanaut, to discuss the brand’s journey, their hops selection process and the evolving landscape of the New Zealand beer market.

Dave Huff’s history in the brewing industry spans over 12 years, with the last three dedicated to Urbanaut. Drawn by Urbanaut’s stellar reputation, innovative spirit and commitment to pushing boundaries, Dave had “always respected Urbanaut for the way they push the envelope, especially with their packaging and product lines like the beer blenders,” he shared.

Urbanaut was founded by three childhood friends from Marton, Rangitikei —Thomas Rowe, Simon Watson, and Bruce Turner - each bringing their own experiences to the table. Bruce, having worked in renowned UK breweries like Fuller’s, teamed up with Simon and Thomas, to realise their dream of starting a brewery.

From the outset, Urbanaut has been known for its large-scale production and continuous experimentation with new beers to keep the market engaged. “We appeal to a broad demographic, including Gen Z, which is tricky these days”, Dave noted with a laugh, “but rewarding”. This inclusive approach has been a cornerstone of Urbanaut’s success in becoming not just a brewery, but an experience. Their taproom offers visitors a chance to enjoy fresh beers alongside a curated menu of burgers, all while watching the brewing process in action. This holistic approach to brewing and hospitality has been a significant factor in Urbanaut’s success, and what continues to bring back the crowds again and again.

Urbanaut’s commitment to excellence starts with selecting the perfect hops, which comes with an understanding of the diverse flavours and characteristics that different regions bring. “Quality is everything. We’re always crafting beers that we hope would interest people, and always making new beers,” he explained. Another key element is the terroir, or the environmental conditions like soil and climate in which hops are grown, as these affect hop characteristics.

“Much like with wine grapes, different terroirs will give you different characteristics, and regions such as Nelson, the Lakes, and Garston each produce unique flavours, allowing us to experiment and achieve distinct profiles in our beers,” Dave noted.

New Zealand hops, with their distinct aromas and flavours, play a pivotal role in what kinds of beers are crafted by Urbanaut. “I recently had the opportunity to go and select the hops in Nelson this year, which is something I’ve never had a chance to do. It’s no small task as you have to buy a certain amount of volume before you can have that kind of swagger, so that was fun.” Dave shared jokingly.

“I felt like that made a lot of difference, as those hops are now coming through in some of the beers and I’m really excited about how that has changed them. New Zealand hops are quite grunty; they’re very potent, very full flavoured and for that reason can be a little bit tricky to work with. You need to know how to hone them, but having said that, they are great hops. I also like to blend them with American hops which add more of a tropical flavour. Having New Zealand hops in a recipe is good for adding an extra dimension to a beer because they’re quite strong and just having that little complexity can make a beer in my opinion.”

Dave’s enthusiasm extends beyond the brewing process to the broader community of hop growers and brewers. His experience at HarvFest, an annual festival organised by New Zealand Hops Ltd underscored the importance of these relationships. “Basically brewers from all around the world are there to make relationships with the growers, which is key. It was kind of a conference style, where a couple of rockstar brewers spoke about what they do and about New Zealand hops. Then we also had the opportunity to tour through the farms and talk to the growers. It was a great event, and I took a lot away from it. It ended with me doing the hop selection the next day, so that was good fun.”

“I think the most important thing is really to have better relationships with hop growers. I would like to meet more hop farmers and from there, develop relationships, which is only going to make beer better. We are part of the Bract project, which is NZ Hops’ trial hops, and we’ve been chosen to make beers with those trial hops, so that’s a good example. We get the opportunity to use these hops for the first time and from there, NZ Hops can get information about whether it may be successful, and whether to choose that hop to go forward or not. But that’s a good example of keeping those relationships going,” Dave highlighted.

In the ever-evolving industry of craft beer, Urbanaut Brewery stands out for its ability to swiftly adapt to market trends, ensuring that each brew resonates with contemporary tastes. Dave observes that the rise of hazy IPAs has been a major trend in recent years. “That has sort of brought in new beer drinkers because it was quite a different style of beer that was really approachable, and with the new beer drinkers came new beer palates,” he explains. This shift has driven breweries like Urbanaut to continually innovate and adapt. “We are constantly evolving, which is something that is really important in this industry,” Dave emphasised.

Urbanaut’s ability to stay ahead of trends is evident in its diverse range of offerings. From low-alcohol hazy IPAs to dessert-inspired beers such as raspberry lamington and cookie dough, the brewery caters to a wide array of tastes. “People seem to like those ones a lot, hazys are actually typically quite sweet, and that has kind of taken that sweet beverage to another level,” Dave noted.

“Thomas, one of our founders, is constantly studying market trends and devising new beer concepts,” Dave said. Urbanaut’s ability to adapt quickly to consumer preferences is a testament to their innovative approach. Dave emphasised that creating beers that he might not personally prefer but that meet market demand is both a challenge and a joy.

Looking ahead, Urbanaut aims to continue growing and innovating, with ideas extending towards improving their sustainability practices. “Sustainability is important, it’s something that we’re definitely looking to always employ. We have a nitrogen generator downstairs; it’s basically taking the nitrogen out the air, cleaning it up, and then using it with processes around the brewery rather than buying CO2,” Dave described as one of the ways they are focusing on sustainable practices. As Urbanaut continues to grow, Dave’s personal ambitions remain elevated too, “One of my personal ambitions is to invent a beer style, it’s a pretty ambitious aspiration, but definitely something that I’d like to do. And I feel like Urbanaut is the right place where that can happen” he revealed.

When we asked Dave what message he had for New Zealand beer drinkers, Dave offered a playful challenge: “Drink more Saison... it’s good, but I’m not getting the opportunity to brew it because you’re not drinking it right now.” His message, we felt, encapsulated the passion and creativity that drive Urbanaut forward, inviting beer enthusiasts to join them on their journey. And, as they look to the future, Urbanaut is poised to remain a trailblazer in the ever-evolving world of craft beer.