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A building that formerly housed a Four Square supermarket is now home to a microbrewery. Helena O’Neill met with Trevor Rollinson and Debbie Baker of Aka Aka Brewing.
When and how did you become brewers?
As a young graduate, Trevor was working in an industrial lab as a microbiology technician, peering down a microscope for hours every day and realised there must be something better he could do with his microbiology skill set. Cue an ‘aha!’ moment and a career-changing trainee brewer role at a small Auckland brewery that led to an amazing career for the next three decades of technical brewing, culminating as brewing manager for Asahi NZ.
How did you end up in Franklin?
We were looking for a house and shed big enough to build the brewery, stay connected to our Auckland families, yet have the space and commercial zoning to fulfil our brewing ambitions.
Aka Aka was so unbelievably perfect – helpful neighbours, like-minded small businesses up and down the road, and our local neighbouring farmer who has grown wild English hops we had the privilege to brew with.
What are your day jobs?
Trevor is currently supporting Asahi as the brewing process manager; Debbie is the quality systems manager for Bluecurrent AU/NZ.
How challenging was it to set up the brewery?
It was quite challenging to take disparate equipment, often repurposed and well-used, repairing and reconditioning it to an appropriate brewing standard. Over the years, Trevor has developed mechanical and stainless welding competency and was able to draw down on his master’s brewing degree and years of experience in many different breweries.
Setting up a brewery while having day jobs, a child, and fitting in all of the other life stuff meant that we had to be good at juggling everything. There are a lot of compliance requirements and systems that need to be in place just to get started, such as food safety certification, health and safety systems and brewery documentation, so Deb’s compliance background came in handy here.
Have you had any disasters in brewing or setting up the brewery?
The brewery build was hibernated over Covid, and like many, we lost two years of momentum.
We lost our first commissioning brew when our second-hand hot water system failed mid-brew! Unfortunately, frantic YouTube searches for “how to fix a hot water system” in a bid to save the brew didn’t help. That was a bad day for the brewer and a good day for the pigs.
Where do your hops and grain come from?
We use Canterbury malt from arguably NZ’s best specialty malt producers, Doug and Gabi Michaels in Darfield, and our NZ hops are grown in the Nelson region. American styles use American hops from the hop-growing regions of the USA.
What do you love about brewing beer?
Everything! from its ancient heritage, natural ingredients, connection to the land, visual and aromatic expressions, use of science, chemistry and process engineering. It’s Trevor’s calling, he says.
Do you have a favourite type of beer?
For Trevor, a NZ-styled Pilsner or a hoppy pale ale. For Deb, it’s Hazy Pale Ale.
What is the hardest beer to get right and why?
In the brewing industry, it’s widely accepted that a lager is akin to the canary in a coal mine. Due to the lager’s lighter flavour, colour, and hop loads, it can quickly indicate any brewing faults in the brewing equipment or practices as there is nowhere for a bad flavour or aroma to hide. The increasing popularity of low/no alcohol beers is also raising new challenges with brewers, especially flavour matching and shelf life. Alcohol does a great job of preventing beer spoilage, and without it, it’s a very tricky job.
What is your most popular beer?
Hazy Pale Ale 5%, closely followed by our 4.3% Country Lager and 4.6% Iron Sand Pale Ale.
What do you love about owning and running Aka Aka Brewing?
Having the freedom of expression to craft and create beer for an amazing local community. It’s also an opportunity for us to be in control of our own destiny and utilise our many skillsets. Both of us have worked in a variety of roles in food and beverage and it’s great to be able to use that knowledge to build a brewery and call it ours.
How can people get their hands on your beer? Do you do tours, sell direct to customers, or have your beer on tap locally?
Visit akaakabrewing.co.nz to see our craft beer range, we sell online (zero cost delivery throughout the North Island). Our cellar door is open on Saturdays from 10am to 5pm, and you can try small samples of our range prior to purchase. We welcome groups to come in for a tasting and tour – just reach out to us to organise a date and time.
Our beers are also available locally from Glow in Waiuku, Mr Henry in Patumahoe, Liquorland Waiuku, and Awhitu Golf Club.
