“There’s nothing better for your ego as a business owner than seeing your beer being sold or drunk somewhere, but you’ve got to put that aside and think whether someone drinking that beer in Auckland, for example, is actually costing you money.” Ralph Bungard on the importance of staying focused on the local market.
In this episode, Martin sits down with Ralph Bungard from Christchurch’s Three Boys Brewery, which is celebrating an impressive 21 years in the business. Ralph shares the secrets behind their longevity and what it takes to win the prestigious Champion Brewery title at the Brewers Guild of New Zealand awards – a feat they’ve achieved twice in three years. It’s a great conversation about why quality and absolute consistency are the hardest things for craft brewers to nail, and how Three Boys has mastered the art over two decades.
We also take a candid look at the business and economics of craft brewing. Ralph explains Three Boys’ deliberate choice to stay “hyper-local” and resist the pressure to expand nationwide, citing the massive environmental and financial costs of shipping beer across the country to places that already have great local breweries. He also doesn’t hold back on the current struggles of the hospitality sector, offering a sharp critique of how New Zealand’s excise tax disproportionately hurts independent brewers, while multinational supermarkets use cheap alcohol as a “giveaway lollipop” to get customers in the door.
Finally, we get into the brewery’s commitment to sustainability. Ralph shares the environmental benefits of producing 90-95% kegged draft beer, including a legendary 50-year-old keg still in circulation today. We also discuss the history of their iconic Oyster Stout, and in a podcast exclusive, Ralph reveals why the brewery is considering moving away from wild-harvested Bluff oysters to protect the natural fishery. Grab a pint and tune in for a fascinating, honest look at the realities of the independent craft beer industry!