A crisp green-bottled lager and the export face of New Zealand beer. Lion brewed it from 1958 as Steinecker until the Dutch brewer objected to the name, and it is tied in national memory to the 1987 Rugby World Cup win.
It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into it
- New Zealand malted barley
- New Zealand hops
- lager yeast
- water
How it is made
Malt is mashed, the wort boiled with New Zealand hops, cooled and fermented cool with lager yeast, then cold-conditioned for weeks before filtering and bottling into the green bottle it is known by.
How long it takes: three to four weeks from mash to bottle
How it is eaten
Cold from the green bottle, at a barbecue or a rugby match.
History
Brewed by Lion from 1958 as Steinecker until the Dutch brewer objected, and tied to the 1987 Rugby World Cup win.
Frequently asked questions
What is Steinlager?
Steinlager is a wine & spirit from New Zealand: crisp green-bottled lager, the export face of New Zealand beer. Brewed by Lion from 1958 as Steinecker until the Dutch brewer objected, and tied to the 1987 Rugby World Cup win.
How is Steinlager made?
Malt is mashed, the wort boiled with New Zealand hops, cooled and fermented cool with lager yeast, then cold-conditioned for weeks before filtering and bottling into the green bottle it is known by. It takes three to four weeks from mash to bottle.
Can I make Steinlager at home?
No, and the atlas gives no method for it. It is one brewery’s commercial lager, and brewing beer at home is licensed or restricted in much of the atlas’s readership.
What goes into Steinlager?
New Zealand malted barley, new Zealand hops, lager yeast, water.
How is Steinlager eaten?
Cold from the green bottle, at a barbecue or a rugby match.
