With news of brewers and premises in strife seemingly now a daily headline, it’s with some relief that I find myself writing about one reaching new heights. The Broken River Ski Club recently completed upgrades to its hospitality offering at 1600m, making it one of the highest craft beer bars in the country*. But with it comes the unique challenges of serving beer more than halfway up a mountain, with no road access during the open season.
First, some background on Broken River, which despite existing in some form since the 1950s, and its close proximity to Christchurch in the Craigieburn Ranges, has remained a secret to many. When I hear “ski club” I envision some classy resort — hot pools, helicopters and prices beyond the realm of ordinary folk like myself. But as club vice president Matt Barnes explained, Broken River isn’t like that.
“We are a not-for-profit incorporated society with the primary focus of providing some amazing alpine opportunities, especially skiing and snowboarding. We have a membership base of about 300, however everyone is welcome to come and ski and stay on the mountain through winter.”
The club is more a skiing co-op than anything else, with members contributing their various efforts and expertise, and those chipping in 10 days’ work for the club over the year get a free season pass and 80% discount on accommodation.
It’s been more than a decade since I’ve been on a pair of skis, and I fear getting back on now might be a sharp reminder of that passage of time… but were I to put my joints on the line once more, this down to earth approach and environment sounds ideal.
But, back to the beer and it’s sometimes circuitous journey to the lodge. Planning begins pre-season, where the critical calculation is made as to just how much beer is likely to be consumed over the winter. Then, with the Broken River mountain transport truck and trailer strapped to the roof with kegs, the payload climbs with (hopefully) a full season’s worth of beer. But what if the unthinkable happens and the lodge runs dry before the end of the winter?
Then it’s time for an alpine keg lift.
“The keg normally is left out with a sign on it that says please carry me up a few steps. The kegs always then manage to make their way up the few hundred vertical metres to Palmer Lodge through some grunty teamwork. We do however, only take up 20L or 30L kegs during winter, as 50s are too dangerous to carry up.”
So, what sort of pints are skiers seeking out after a day on the slopes? I was sure a crisp lager or pilsner would be in primary demand, but (and this perhaps exposes my habits as a beer critic rather than a proper outdoorsman) — it was a more sporting and non-alcoholic option that was the favourite.
“Three Boys Kombucha is a massive seller for us. Those who are looking for something non-alcoholic to quench the thirst that isn’t water or soft drink will go for that. I think we are their biggest purchaser of it, we often struggle to keep enough on the mountain to keep up with demand, understandable though as it really is delicious.”
Besides the ’buch, it’s Southpaw’s New Brighton Lager that sees the most throughput, with some fortifying Cassels Milk Stout also a permanent fixture for colder days, along with a rotating selection of IPA. Three Boys and Southpaw provide the bulk of the supply.
Beyond the logistical challenges, another hurdle to serving beer at altitude, is the altitude itself. As air pressure drops, CO2 comes out of solution more easily, and for beer that means one thing: foam, and lots of it. After years of struggle against pints of froth, the new kegerator setup (engineered by Cam Burgess of Southpaw, is now configured to pour at 2psi lower than those at ground level in order to compensate for the reduced atmosphere.
Broken River has just opened for the season, so the time is right for anyone wanting to raise one of these uniquely high pints for themselves.
* No sooner did we have Broken River in at 1600m, with a stake in the snow as the highest craft beer bar in the country when up stepped Altitude.
Joining forces with Treble Cone, high above Lake Wānaka, Queenstown’s Altitude Brewing has taken up residence at Treble Cone’s Altitude Bar with the installation of craft beer taps making it Altitude, at altitude.
At a whopping 1750m above sea level, this unique venue offers breathtaking alpine views over Lake Wānaka, and an impressive selection of Altitude beers, including the renowned Mischievous Kea IPA – enjoyed with the call of the kea itself as the backing track.
“We’re so excited to be working with the Treble Cone team on this project. It’s truly a life goal realised to have our beer served that high up a mountain. We’re mountain people at heart and this is the pinnacle of our beer dreams,” says Eddie Gapper, managing director of Altitude Brewing.
Russ Mackintosh, Cardrona and Treble Cone’s food & beverage manager, says it’s a collaboration many years in the making.
“We’ve been working with Altitude for almost a decade, and this is an exciting way to take our relationship to new heights,” he says. “For skiers and snowboarders to be able to take in this incredible view, with a locally-brewed craft beer in their hands… it doesn’t get much better than this.”