Rammy Craft Ales’ ‘Flaori Maori’ and Electric Bear’s New Zealand-hopped session pale ale (Photos: Supplied)
Rammy Craft Ales’ ‘Flaori Maori’ and Electric Bear’s New Zealand-hopped session pale ale (Photos: Supplied)

KaiOctober 1, 2018

Hey UK brewers, cultural appropriation is not cool

Rammy Craft Ales’ ‘Flaori Maori’ and Electric Bear’s New Zealand-hopped session pale ale (Photos: Supplied)
Rammy Craft Ales’ ‘Flaori Maori’ and Electric Bear’s New Zealand-hopped session pale ale (Photos: Supplied)

New Zealand hops are hot property in the beer world, but some overseas breweries’ tone-deaf homages to Aotearoa are causing offence. 

Worldwide, the beer industry is coming under increasing pressure to be more inclusive. In many parts of the world, breweries are dominated by white males, and the industry has a history of sexism — something regularly highlighted and condemned thanks to the work of beer writers like Melissa Cole and organisations like the Pink Boots Society.

But what about racism?

Back in the October 2017 issue of the Society of Beer Advocates’ magazine Pursuit of Hoppiness I wrote about how New Zealand beers and ingredients are inspiring UK brewers. But some of the beers being produced have crossed a line.

In February, the former SOBA President Dave Wood tweeted a photo of a pump clip for Electric Bear’s New Zealand-hopped session pale ale called NZ Pale. It showed a caricature of a Māori warrior riding a kiwi playing some kind of sport with a keg of beer.

Most of the artwork for the Bath-based brewery is bright-coloured cartoons, but NZ Pale appears to be the only one that depicts someone of a specific race. While Electric Bear did not comment on the initial tweet, it did respond to Karaitiana Taiuru, an advocate and proponent for online and digital Māori rights and representation, who had followed up Wood’s tweet with one of his own, a Facebook post and an email explaining why the image was problematic.

“The brewer stated they had no idea it was offensive and asked for advice for the future. The company also removed all of their online marketing for that brand and asked their resellers to do the same thing,” Taiuru says.

The beer itself appears to have first been brewed in 2016, but Electric Bear stated it was no longer in their range and if they did brew it again, they would not use the same artwork. An online search shows that they have removed all images of the beer from their website and online retailers have done the same thing.

But this has not been an isolated incident. Taiuru has contacted another three UK-based breweries about offensive imagery and/or the naming of beers. All of those companies — Exmoor Ales, Cameron’s Brewery and Ramsbottom Craft Brewery (which releases beer under the Rammy Craft Ales label) — have also apologised and pulled the designs for their seasonal, New Zealand-hopped beers.The four breweries mentioned all expressed genuine shock that the labels could be considered offensive and have been remorseful. Taiuru says there is a genuine misunderstanding by many companies as to what might be culturally insensitive or offensive to Māori.

“Unfortunately, there are no resources or guidelines to assist companies with using Māori language or culture with branding. At the moment, it is individuals such as myself raising awareness.

“When I approach the breweries, I do so in a polite respectful manner, providing a detailed explanation of what they have done and how it is offensive. This sometimes is a full A4 page of information.”

Taiuru says in all the cases above, there has been an issue with the beer labels and tap badges depicting pictures of Māori — either drawings or photos — with tā moko.

“[Tā moko] is sacred in Māori culture as it is specific to an individual and is a graphical representation of a person’s genealogy and life’s achievements. By having the tā moko on a beverage, [it] is being disrespectful to the person’s whole genealogy or simply mocking Māori culture.

“Secondly, by placing the head of a person on a beverage is a breach of customs and highly offensive.”

Camerons and Exile are another two UK breweries that have inappropriately used Māori images on labels (Photos: Supplied)

Only one of the UK breweries Taiuru has contacted has used an offensive beer name: Rammy Craft Ales has been selling its New Zealand-hopped IPA with the name Flaori Maori. Taiuru says the beer name openly mocks the word Māori by rhyming it with Flaori.

Along with Ramsbottom Craft Brewery pulling the offensive design of the Flaori Maori beer, the company’s new manager has told Taiuru that they are dropping the beer from their range for good.

Taiuru says it’s not just made-up words that companies need to take care with when using Māori language and culture to inspire their products.

“I think it is great that the Māori language is being used internationally and for brands in New Zealand. Some caution needs to be considered with using Māori language though, as often a word has multiple meanings, so multiple sources need to be consulted for an appropriate translation.”

While cultural sensitivity is clearly something some UK brewers are actively struggling with, Kiwi breweries are not immune from overstepping that line. In 2016, New Zealand’s Birkenhead Brewing Company made a similar mistake, placing images of Māori ancestors Hinemoa and Tūtānekai on two of their beer labels.

Taiuru says being respectful of Māori culture is something Aotearoa-based breweries need to pay extra attention to, particularly as it is new territory for many businesses.

“Ten years ago, it would be unusual for New Zealand companies en masse to use Māori language and imagery in commercial products. It would be especially unheard of for a brewer to use Māori for alcohol considering the negative connotations with Māori and alcohol.

“In New Zealand there is less tolerance for getting it wrong. It is expected that people in New Zealand should be aware of the Treaty and Māori culture.

“If [you’re] using a Māori name for your products, I suggest that you don’t use the name or image of any famous people, iwi or landmarks. For most places in New Zealand, it is easy to identify who the local iwi are. It would be a good idea to ask for their support or to at least let them know of your proposed branding.”

Taiuru also advises companies to hire a professional translator or Māori brand expert.

Back in the UK, the public have made Taiuru aware of several more potentially insensitive beer labels. But he says he’s willing to be a bit more forgiving of cultural blunders from small overseas businesses.

“There have been several cases that I have been made aware of that I believed were not cultural appropriation or verged on the edge of being offensive to a majority. However, in my opinion they were only distasteful. In these cases, I do not do anything, as it is only a personal opinion. But, if there were distasteful labels in New Zealand, I think there is more potential [for] consumer influence.”

This story was originally published in the August issue of Pursuit of Hoppiness. Pursuit of Hoppiness is published by SOBA (Society of Beer Advocates), a consumer-based organisation with a mission to educate, advocate and promote quality and diversity in beer.

Keep going!
The final kitchen demo, and Rory’s profiteroles (“be generous, not revolting”)
The final kitchen demo, and Rory’s profiteroles (“be generous, not revolting”)

KaiSeptember 30, 2018

After five weeks in Ireland, I’ve finally learned to love Guinness

The final kitchen demo, and Rory’s profiteroles (“be generous, not revolting”)
The final kitchen demo, and Rory’s profiteroles (“be generous, not revolting”)

Developing a taste for the black stuff isn’t the only change brought about by Sophie’s stint at Ballymaloe Cookery School. She feels calm and refreshed, and, believe it or not, has even started running.

We’ve finished! It’s over! I’m devastated, but I am also thrilled. I’ll be honest, I’m feeling emotional, and I haven’t even left for our farewell party yet so it can’t be the Guinness talking. Time has flown, yet the pace here has felt slow. I came here to up my cooking game, and that I did. But I’m also leaving here feeling fantastic.

 I feel refreshed and have just realised I’ve had almost zero screen time while I’ve been living at Ballymaloe. I feel calmer, and I’m drinking coffee with actual caffeine in it without getting heart palpitations! I feel nourished – I’ve eaten exclusively organic, farm-fresh and top-quality produce for five weeks straight. Bizarrely, I even feel fitter — we started running here, for fun (to be clear, I still hate running). There’s nothing like a change in lifestyle to make you realise what you’d like to change about yours, right?

As I write, a few strong themes of Ballymaloe are front of mind: 

The devil is in the detail

The more meticulous you are in the preparation of a dish, the better the final product. Never cut corners or be slap-dash at the expense of presentation and flavour. Rory instructs us to “bully ourselves into chasing away every last seed” when we’re making a chargrilled red pepper salad and, when we’re peeling apples, to be careful “to do so carefully and in an orderly manner so that the end result is reminiscent of the shape of the original apple”. Much to my amusement, he could not have been clearer about the water temperature required to submerge a tomato in for 10 seconds and allow its skin to be peeled easily: “Not water that once boiled, nor water that recently boiled. Water that is boiling now.”

Take control of the situation

Master your own confidence. If something is unpredictable or doesn’t go to plan, don’t panic! We’ve been armed with solutions for all possible eff-ups. If French sauces scramble, “cool down the pan, add a few cubes of cold butter and whisk for Ireland!” If mayonnaise splits, add another egg yolk and try to bring it back. “Be brave when you’re making praline – you need to burn the sugar!” If you’re not sure whether a quiche filling is well seasoned, taste it. If you’re not sure how much chilli to use, nibble it raw to ascertain its heat. Take. Control. Of. The. Situation.

Squad

Respect your ingredients

Buy the best you can afford, grow what you can, eat seasonally, freeze produce when it’s cheap and plentiful, take time to appreciate nature’s bounty, and don’t be wasteful. I hope I never forget Darina’s thrill at the plants “singing” after the first rain shower in months, or her shrieks of excitement when the first wild mushrooms were harvested on the farm. Nor Rory selflessly crediting the ingredients themselves for his insanely delicious pistou that he’d ground by hand and marvelled as it emulsified, or him “making a wish” when the first cavolo nero of the season rolled in. I’m moved to make the most out of every single ingredient and can’t wait to turn a single organic chicken into four meals for four people, complete with chicken crisps and nourishing stock. 

Use a bowl too big for the job

Make life easy for yourself in the kitchen. Cooking should be a pleasurable experience and it relies on good-quality equipment and forward thinking. Never force yourself to toss a salad or make bread in a small bowl (remember — “big, unglamorous bowl!”), never use light-bottomed saucepans, give yourself enough space in the kitchen to work comfortably and plan ahead to ensure a smooth coming together of your menu. 

If some is good, more is not necessarily better

This was a revelation to me at many points! I’ve learned that refinement comes from being scant with the béchamel when making lasagne, using only enough parmesan to garnish a salad (not to turn it into a cheese salad, god forbid!), and using just enough salad dressing to make the leaves glisten – “less than you think you need!” Turns out I was mistaking generosity for gluttony. Well, I’ve been told. Rory was drizzling chocolate sauce over profiteroles yesterday and said, “Don’t make a show of it — be generous, but not revolting”. 

Final week shenanigans

I’ve just returned to the Pink Cottage for the last time after our leaving party in Ballycotton, and it’s warm fuzzies all around here tonight! We all danced to John’s performance of ‘Leaving on a Jet Plane’ and the lyrics of Christopher’s riff on a country tune he called ‘Goodbye Ballymaloe’ are circling through my head:

In the kitchen with Tiffin;

my sauce wasn’t thickenin’; 

my soufflé was shallow and mean…

 Rory was on demo;

Which meant big problemo;

He’ll probably say my sauce is obscene…

 Goodbye Ballymaloe 

Hot pots are bubbling

My lunch time is coming,

The potatoes are troubling me too

So Goodbye Ballymaloe

Ballymaloe was a treat to myself after working really hard for six years. It’s been challenging and it’s been rewarding; it feels like a life-changing experience. Ballymaloe has filled me up in more ways than one, and I’ll always be grateful my husband encouraged me to come. 

Squad v2

WEEKLY LOWDOWN

Camille:

Best tip As long as you can hold the side of the pan with your hand, the traditional French butter-based sauces won’t split.

Best recipe Smoked fish tostadas (see below).

Feeling after week five Grateful and appreciative to Sophie for making me come. Let’s come back and do the 12 week! Anyone else keen?

Anything else? I was told the experience at Ballymaloe was life-changing — and now I can say it certainly is. Definitely a five-week highlight of my life.

Sophie:

Best tip Rub steak with a clove of raw garlic before you cook it — it enhances the ‘red’ flavour, and you can’t taste the garlic.

Best recipe No-churn vanilla ice cream (made on egg custard with molten sugar syrup).

Feeling after week five The more I think about it, the more “retreat-like” I realise Ballymaloe has been. We’ve lived on a bountiful organic farm for five weeks, where the air is fresh and the space is aplenty. We’ve had a singular focus. I can’t remember when I’ve last been so physically and emotionally available to a small group of people. I’m reminded that being more present feels good.

I’m writing this down so that I can be held to account… I will plant a vegetable garden when I get home. I will one day have my own hens and once again experience the fresh flavour of newly laid eggs, like that time I lived in Ireland.

Anything else? I never thought I’d say this, but Guinness is bloody delicious.

Sophie’s cooking partner Heather making breakfast gougeres; and the smoked fish tostadas

SMOKED FISH TOSTADAS

Serves 4

These delicious tostadas combine the smoky flavours of mackerel and chipotle, lightened with a vibrant, citrusy tomato salsa and finished with a slice of creamy avocado and a sprinkling of deep-fried shallots.

  • 8 x 10cm corn tortillas
  • 300g fillet of smoked mackerel or other fish
  • tomato and coriander salsa (recipe below)

For the crispy shallots (optional)

  • 4 shallots, finely sliced
  • 100ml olive oil or vegetable oil for frying

For the tomato and coriander salsa

  • 4 very ripe tomatoes, chopped
  • 1 tablespoon chopped red or white onion
  • 1 clove garlic, crushed
  • ½-1 chilli, deseeded and finely chopped
  • 1-2 tablespoons chopped fresh coriander
  • squeeze of fresh lime juice
  • salt, freshly ground pepper and sugar

To serve

  • 1 cos lettuce, shredded
  • chipotle mayonnaise, made by stirring 1 tablespoon of chopped chipotle in adobo sauce into 150ml mayonnaise
  • 1 avocado, sliced
  • freshly squeezed lime juice (optional)

Fry or bake the tortillas until crisp and golden.

To make the crispy shallots, pour the oil into a frying pan and heat until shimmering. Add the shallots and shall fry them until they are crisp and golden, trying not to burn them. Fish out with a slotted spoon and drain on paper towel to absorb the oil (you can keep the oil and re-use it for frying).

To make the tomato and coriander salsa, mix all the ingredients together and season with salt, freshly ground pepper and sugar. Taste and adjust the seasoning if necessary.

Flake the smoked fish with a fork and mix it into the salsa.

Spread each tostada generously with chipotle mayonnaise and top with shredded lettuce. Spoon over the fish and salsa and top with a slice of avocado. Squeeze over a little lime juice and if you like, sprinkle with crispy shallots.

This is delicious with any type of smoked fish and also with very fresh raw fish, cut as for sushi.