Wellington startup has the judges frothing
Froth Tech yeast ready to go into a brew at Wellington’s Garage Project brewery. Photo: Froth Technologies
Wellington is on the map once again for entrepreneurial innovation with local startup
Froth Technologies gaining national recognition with a prestigious award.
At Massey University’s annual NZ Food Awards, the Avalon based beer yeast producer or ‘urban farm’, took home the award for Business Innovation.
Winners for the 13 categories, including the Massey University Supreme Award, Chilled Award, Pantry Award and Below Zero Awards were announced at a virtual awards ceremony on Thursday night due to Covid-19 restrictions.
Head judge Kay McMath said the quality of product entries this year was outstanding, and the judges were grading their excellence on three key measures including innovation, sustainability and excellence. “All up, it’s a pretty comprehensive look at these products, so when we got a winner they truly were a winner – they ticked all categories.”
Froth Technologies are raising six different yeast strains at their custom-designed yeast lab, and supplying to over 40 different craft breweries all over the country. The product entered in the awards was their most popular variety, a hazy ale strain called ‘Vape | FT02’.
Co-founder Simon Cooke said their small team of brewers and scientists were “absolutely fizzing”at winning the award.
“It’s a great win for local ingredients and for NZ craft beer. We say that yeast is arguably the single most important ingredient in beer, and aside from converting malt sugars into alcohol, this yeast strain contributes to a thick mouthfeel and juicy sweetness in our customer’s Hazy brews. It feels incredible to have our innovative business recognised in this way,” Cooke said.
Froth Technologies was first established by co-founders Ryan Carville and Simon Cooke (Ngai Tahu) in 2018 after being passionately involved in the NZ craft beer scene for a decade. The pair wanted to contribute something new and impactful to the industry they so loved, and through exploring ways to make beer more sustainable, they had their ‘eureka’ moment, and decided to take a leap of faith and become the first local producer of beer yeast in Aotearoa.
Co-founder Ryan Carville said that when it comes to beer’s four key ingredients, NZ made yeast was the “last missing piece of the puzzle” for breweries.
“Beer is an inherently agricultural product that relies on the fertility of the earth and the expertise of growers to produce these essential ingredients. We’re so lucky in Aotearoa to have world class quality malt and hops grown right here, along with access to clean water. By raising quality brewing yeasts here in Lower Hutt, we’re helping breweries produce beers with 100% local ingredients for the first time,” Carville said.
This year the NZ Food Awards saw more than 170 entries vying for the top spot, with 66 finalists from 45 companies across New Zealand.
Froth Technologies’ success has been recognised with a number of awards since starting out. At the 2019 Brewers Guild Awards, the team won the Morton Coutts award for outstanding innovation, and this year they joined the ranks as finalists in the Wellington Gold Awards.
“When it comes to supporting our growing craft beer industry... it’s the yeast we can do,” said Carville.
Froth Tech co-founders Ryan Carville (left) and Simon Cooke (right) | Photo: Sophia Montgomery