16 Tun Menu

Belgian Dubbel, 6% ABV, 8 Wired, Warkworth, Auckland. A unique blend of a classic Belgian-style dubbel and a fruit beer. In keeping with tradition, we’ve used speciality Belgian malts in the mash and fermented this dubbel with a blend of Belgian yeast strains. The twist is a generous helping of cherries, resulting in a beer full of warm, fruity esters, punctuated with a distinct cherry sweetness and pouring a brilliant shade of crimson-red.

Belgian Quadrupel, 11% ABV, 8 Wired, Warkworth, Auckland. Belgian Quadrupel, aged for 16 months in Pinot Noir barrels with brettanomyces and pediococcus.

Sour – Other, 9% ABV, 8 Wired, Warkworth, Auckland. Aged on currents and cascara in Pinot Noir barrels.

Sour – Flanders Oud Bruin, 11% ABV, 8 Wired, Warkworth, Auckland. This complex brown sour beer was inspired by the traditional Oud Bruin styles of West Flanders, Belgium. Aged in a single large oak foudre (vat) for 5 Years, a collection of wild yeast and bacteria go to work, slowly transforming the beer. The result is a unique beer, with a chocolatey-malt base mixed with sherry, leather, tobacco and a hint of smoke. Lactic acid bacteria add a distinct tartness, and Brettanomyces provide that classic wild funk.

Sour – Fruited, 6.2% ABV, 8 Wired, Warkworth, Auckland. Sour ale brewed with organic feijoas and aged in wine barrels.

Sour – Fruited, 6.2% ABV, 8 Wired, Warkworth, Auckland. 8 Wireds 2024 release of their classic Wild Feijoa.

Lambic – Framboise, 5.3% ABV, Brouwerij 3 Fonteinen, Beersel, Vlaams Gewest. This particular Hommage has macerated a bit more than 6 months. The final fruit intensity is 353 grams of fruit per liter of Hommage. The lambics originate from 4 different barrels and 4 different brews. 3 Fonteinen Hommage is the result of macerating hand-picked whole sour cherries and raspberries on young lambic for at least four months, in a proportion of 760 to 800 grams of raspberries and 200 to 240 grams of sour cherries per litre of lambic. This fruit lambic is then blended again with more lambic to obtain a minimum intensity of 35% fruit. Hommage is a bodied raspberry lambic beer, with an intense deep red forest fruit bouquet. This unfiltered and unpasteurised lambic is all-natural with no artificial juices, syrups, or sugars added.

Farmhouse Ale – Saison, 8.8% ABV, Cell Division, Dunedin, Otago Region. Drink No Evil is a dark twist on a classic super saison, refermented on dried Sri Lankan bananas and dates. Expect soft dark malts, caramelised banana, rich molasses and spice.

Belgian Tripel, 8.4% ABV, Cell Division, Dunedin, Otago Region. Brewed to celebrate Cell Division’s 7th birthday. It is a Belgian tripel fermented with an abbey ale yeast and then refermented on honey.

Stout – Belgian, 7.1% ABV, Cell Division, Dunedin, Otago Region. Cell Division’s first commercial stout brewed especially for the 6th annual New Zealand Stout Challenge. The Stout Challenge was the perfect opportunity to brew something we have had on our minds for some time. It is a Belgian stout – a less well-known iteration of the stout style. We wanted to create a drinking experience that melded the world of stout with that of a Belgian dark strong ale. A complex malt bill was used to create the colour and depth of a stout, but without the harsh astringency roasted barley can bring. La Bière Noire exhibits bitter dark chocolate notes and moderate levels of sweetness that work in harmony with the dark fruits and gentle, spicy phenolics created by a Belgian Abbey ale yeast.

Farmhouse Ale – Grisette, 5.9% ABV, Cell Division, Dunedin, Otago Region. Le Cerisier is a grisette refermented on whole Central Otago sour cherries. Belgian spice, tart cherry, amaretto.

Farmhouse Ale – Other, 7.5% ABV, Cell Division, Dunedin, Otago Region. Gothique is a dark twist on a classic saison, refermented on pomegranate molasses and finished with fresh orange zest. Expect soft dark malts, fruity depth of flavour and a citrusy finish.

Sour – Other, 7.9% ABV, Cell Division, Dunedin, Otago Region. WMD is a pale, mixed fermentation sour beer brewed in collaboration with Michael Tonsmeire (the Mad Fermentationist), author of American Sour Beers and now of Sapwood Cellars in the USA. We met at the 2017 New Zealand National Home Brew Conference, shared bottles of home brew and combined the dregs in a beer we brewed together at Marchfest. The mixed culture was kept and propagated to create the beer before you. Expect bright lemony acidity, dusty dried lime funk and stone fruit character.

Pale Ale – Belgian, 6.5% ABV, 40 IBU, Craftwork Brewery, Oamaru, Otago Region. Our dry-hopped Brett pale ale, in honour of the Classic original Wallonian Abbey beer. Enjoy it fresh for hop character or cellar for brett yeast funk development. Not filtered, nor pasteurised and Bottle Conditioned for full flavour. Label art: Michael O’Brien & Robin Crawford

Sour – Other, 7.6% ABV, Craftwork Brewery, Oamaru, Otago Region. Kerry Gray from Choice Bros. suggested a connection beer and handed us a vial of The Dirty Dozen from East Coast Yeast. We made a strong version of our Grisette then poured it into a freshly emptied Gewürztraminer , batch 3 a pinot gris barrel, then threw in the brett.. Barrel aged 10 months, Autobarn is more funk than sour, with winey vanilla overtones from the wood. Silver medal at N.Z. Brewer’s guild Awards, 2015. Silver AIBA 2017. Gold AIBA 2018. Organic beer. Label art: road sign adapted by Michael O’Brien and Robin Crawford.

Farmhouse Ale – Saison, 7% ABV, Craftwork Brewery, Oamaru, Otago Region. Saison brewed with lemon zest, coriander seed and white pepper. Fermented with Belle Saison yeast. This beer was barrel-aged in a puncheon (ex red wine) for six months.

Sour – Other, 7% ABV, Craftwork Brewery, Oamaru, Otago Region. A mixed fermentation ‘sour’ ale, Zinneke, blended with our one year old spontaneous O’ambic. Then on North Otago Apricots for 6 months. Silver medal, NZBGA 2016. Silver AIBA 2018. Bottle conditioned. Best drunk fresh as apricot flavour fades. Label art: Robin Crawford & Michael O’Brien

Farmhouse Ale – Saison, 7% ABV, Craftwork Brewery, Oamaru, Otago Region. Saison brewed with lemon zest, white pepper and coriander seeds, using Belle-Saison yeast. Funk-farmhouse-lemon spice.

Belgian Strong Golden Ale, 7.5% ABV, Craftwork Brewery, Oamaru, Otago Region. A sweet Belgian style speciality ale with fruits and spices. Pilsner malt, golden sugar,crystal malts figs, sultanas and coriander seeds. Hops, yeast, water. Unfiltered, unpasteurised, Bottle conditioned. Cellar for 2- 3 years.. Bronze medal, N.Z. Brewer’s Guild Awards, 2015 Best served: 8- 12° c Label art: Watts Davies

Belgian Tripel, 9% ABV, Craftwork Brewery, Oamaru, Otago Region. Our take on the classic Trappist style. We used Chimay yeast and further bottle aged. Bronze medal, N.Z. Brewer’s Guild Awards, 2015. Silver, AIBA 2017. Label art: Peter Davidson

Blonde, 4.3% ABV, Craftwork Brewery, Oamaru, Otago Region. Blonde ale fermented with a Wit yeast(unicorn) golden-bitter-sweetness

Farmhouse Ale – Grisette, 4% ABV, Craftwork Brewery, Oamaru, Otago Region. A lower alcohol version of our Organic Grisette.

Sour – Flanders Red Ale, 6.5% ABV, Craftwork Brewery, Oamaru, Otago Region. Vienna malt,flaked maize,crystal malts, hops, multiple yeast strains, water, time… 3 versions; Original, Licorice root, Sour cherry.First release, Solera method, young beer blended in with beer one year in a Waitaki Pinot Noir barrel, then aged a further 6 months. Released on Craftwork’s first anniversary, 15 th. March 2015 .. Best served: 12-14° c Label art: Donna Demente

Farmhouse Ale – Saison, 7% ABV, Craftwork Brewery, Oamaru, Otago Region. A specially commissioned Saison to commemorate Riverstone’s 10th year of phenomenal food… and brilliant beer! Organic Pilsner malt, oats, wheat & sugar, Maize, hops, water & two yeast strains. We loosely based this beer on the 4 grain Wipers Times we drank in Ieper. Spiced funky character is purely from the yeast blend. Likely to be lively- pour with care! Unfiltered, unpasteurised and Bottle Conditioned for full flavour. Silver medal, AIBA 2017. Label art: Donna Demente

Farmhouse Ale – Saison, 6% ABV, 25 IBU, Craftwork Brewery, Oamaru, Otago Region. Organic pilsner malt, golden sugar, pears and spices. Crystal malts,malted wheat, hops, yeast, water. Unfiltered , unpasteurised, Bottle conditioned. Label art: Katrina Perano Best served: 10- 12° c

Farmhouse Ale – Saison, 6.5% ABV, Craftwork Brewery, Oamaru, Otago Region. Our Saison Noel, released as a limited seasonal for the festive season in Aotearoa/ N.Z. Organic Pilsner malt, hops, fruit, spices and ginger. Crystal malts, southern rata honey, yeast and water. Unfiltered,bottle conditioned and unpasteurised. Serve: 8 -12° c. Label art: Katrina Perano

Belgian Quadrupel, 10% ABV, Craftwork Brewery, Oamaru, Otago Region. Quadrupel brewed with saison yeast

Farmhouse Ale – Saison, 7% ABV, 18 IBU, Craftwork Brewery, Oamaru, Otago Region. Organic pilsner malt, golden sugar and orange zest. Crystal malt, hops, yeast, water. Unfiltered, unpasteurised, bottle conditioned. Best served 8-12 °C Gold Medal, A.I.B.A. Melbourne, 2016 Label art: Katrina Perano

Sour – Flanders Oud Bruin, 8% ABV, Craftwork Brewery, Oamaru, Otago Region. Scotch Bonnet began life as a Belgian Scotch ale, barrel aged in a rare N.Z. Whisky barrel. It has a touch of manuka and peated smoked malt and rubbed shoulders with our Flander’s Red- Red Bonnet barrel, which transformed the beer over time, a year- to resemble an Oud Bruin or a Flander’s old brown ale…Further ageing in the bottle. Subtle sourness and sweetness this beer is hard to define within narrow style parameters. Bronze medal, A.I.B.A. Melbourne 2016 Label art: From William Mosman circa 1745. Adapted by Michael O’Brien and Robin Crawford

Sour – Other, 7% ABV, Craftwork Brewery, Oamaru, Otago Region. Mixed fermentation barrel-aged Saison, with Sirop de Liège. Pear and wine on the nose, brett,funk and oak, with a dry finish.

Lambic – Gueuze, 6.5% ABV, Craftwork Brewery, Oamaru, Otago Region.

Lambic – Gueuze, 6.5% ABV. Craftwork Brewery, Oamaru, Otago Region. Connection beer with Ninebarnyardowls; a blend of one, two, and three year old spontaneously fermented coolship beer.

Lambic – Gueuze, 6% ABV. Craftwork Brewery, Oamaru, Otago Region. A blend of one, two and three year old, lambic-style, spontaneously fermented in Oamaru.

Sour – Fruited, 6.6% ABV. Deep Creek Brewing Co., Silverdale, Auckland. Barrel aged Blackcurrant sour ale, bottle conditioned, vegan friendly.

Lambic – Framboise, 7% ABV. Deep Creek Brewing Co., Silverdale, Auckland. Dark malts aged in NZ red wine barrels and second use Kentucky bourbon barrels, then 3 months on raspberries.

Sour – Flanders Red Ale, 6.9% ABV. Deep Creek Brewing Co., Silverdale, Auckland. Notes of black cherry and redcurrant with hints of mild vanilla; aged in red wine barrels.

Farmhouse Ale – Saison, 7% ABV. Deep Creek Brewing Co., Silverdale, Auckland. 100% Brettanomyces; flavours of pineapple, baked stone-fruit and coconut.

Sour – Fruited, 5.5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. Apricot sour with Brett.

Wild Ale – Other, 8% ABV. Garage Project, Wellington. Blended wild ale with restrained acidity and citrus fruit notes; packaged in 375ml bottles.

Sour – Flanders Oud Bruin, 6.9% ABV. Garage Project, Wellington. Dark sour cherry and dried fruit flavours with coffee and chocolate notes.

Sour – Other, 7.6% ABV. Garage Project, Wellington.

Wild Ale – Other, 8.1% ABV. Garage Project, Wellington. Blend of four years’ worth of 100% spontaneously fermented beer aged in oak and acacia.

Sour – Other, 8.8% ABV. Garage Project, Wellington. Blend of five years’ worth of 100% spontaneously fermented beer aged in oak and acacia.

Sour – Other, 8.8% ABV. Garage Project, Wellington. Blend of 2 and 4 year old spontaneously fermented beer aged in oak then refermented on Montmorency cherries.

Wild Ale – Other, 7.5% ABV. Garage Project, Wellington. Spontaneous fermentation using wild yeast on freshly harvested hop bines, aged two years in oak.

Sour – Fruited, 7.9% ABV. Garage Project, Wellington. Barrel aged spontaneous beer infused with Clutha Gold apricots.

Sour – Fruited, 8.2% ABV. Garage Project, Wellington. Barrel aged spontaneous beer infused with Mapua boysenberries; bottle conditioned.

Sour – Fruited, 7% ABV. Garage Project, Wellington. Spontaneously fermented coolship ale conditioned on Ruby Red Kiwifruit.

Sour – Fruited Gose, 5% ABV. Garage Project, Wellington. Mixed ferment oak barrels infused with rhubarb and strawberry.

Sour – Other, 9.6% ABV. Garage Project, Wellington. Porter aged in oak with Brettanomyces and Lactobacilli; dark chocolate and coffee notes with a tart twist.

Farmhouse Ale – Saison, 11.4% ABV. Garage Project, Wellington. Aged in NZ Chardonnay barrels and infused with ume plum and red shiso leaf.

Wild Ale – Other, 9.1% ABV. Garage Project, Wellington. Natural wildflower fermentation, aged in oak and refermented on sweet cherries.

Lambic – Fruit, 8.4% ABV. Gueuzerie Tilquin, Rebecq, Région Wallonne. Spontaneous fermentation with 280 gr of Pinot Gris grapes per liter of lambic.

Lambic – Fruit, 8.2% ABV. Gueuzerie Tilquin, Rebecq, Région Wallonne. Spontaneous fermentation with 260 g of Pinot Noir grapes per liter of lambic.

Sour – Flanders Red Ale, 6.7% ABV, 18 IBU. Hallertau Brewery, Coatesville, Auckland. Two years in Chardonnay barrels; lean, fruity, peachy and very dry.

Lambic – Fruit, 6.7% ABV. Karamu Barrelworks, Karamu, Waikato Region. Barrel aged spontaneously fermented beer with apricots.

Lambic – Kriek, 6.6% ABV. Karamu Barrelworks, Karamu, Waikato Region. Lambic-style beer refermented on Polish sour cherries.

Lambic – Kriek, 6.6% ABV. Karamu Barrelworks, Karamu, Waikato Region. Barrel aged spontaneously fermented ale with Montmorency sour cherries from Oamaru.

Wild Ale – Other, 6.7% ABV. Karamu Barrelworks, Karamu, Waikato Region. Fruited lambic-style beer aged in oak and refermented on peaches.

Sour – Fruited Gose, 6.6% ABV. Karamu Barrelworks, Karamu, Waikato Region. Spontaneously fermented Gose with Ume fruit and salt.

Sour – Fruited Gose, 6.6% ABV. Karamu Barrelworks, Karamu, Waikato Region. Barrel aged two years then refermented with Ume plums, shiso and a touch of salt.

Lambic – Fruit, 6.9% ABV. Karamu Barrelworks, Karamu, Waikato Region. Lambic style ale barrel aged in oak with honeyberries from Mangaweka.

Wild Ale – Other. 6.6% ABV. Karamu Barrelworks, Karamu, Waikato Region. Spontaneously fermented ale aged in oak for 18mths and then on Black Doris plums

Lambic – Fruit. 8.3% ABV. Karamu Barrelworks, Karamu, Waikato Region. This ale is the result of refermenting barrel aged spontaneously fermented ale on Pinot Gris pomace. It sits between the worlds of beer and wine displaying notes of grain, hops and Pinot Gris. It is remarkably light and refreshing considering the ABV.

Wild Ale – Other. 8.1% ABV. Karamu Barrelworks, Karamu, Waikato Region. Spontaneously fermented (wild) ale aged 24 months in oak before resting on syrah skins from our friends at Barrelled Wines near Raglan

Belgian Quadrupel. 11.5% ABV. Kererū Brewing Company, Upper Hutt, Wellington Region. A dark amber beer which is rich, roasty toasty, nutty, and smooth with notes of dried fruits, raisins, Christmas cake, and tawny port. Aged for more than 12 months in whisky casks that held very special NZ single malt whisky for more than 20 years.

Bock – Doppelbock. 11.1% ABV. Kererū Brewing Company, Upper Hutt, Wellington Region. A dark amber beer which is rich, toasty, nutty, and smooth with notes of dried fruits, and aged for more than 12 months in whisky casks that held very special NZ single malt whisky for more than 20 years.

Sour – Other. 6.6% ABV 11 IBU. McLeod’s Brewery, Waipu, Northland Region. Our first release from our barrel program. A blend of five barrels. A delicate lemon on the nose with distinct Sauvignon Blanc notes and earthy complexity. Drinks soft and elegant with a balanced funk and sourness. Will age well. 2000 bottles.

Sour – Flanders Red Ale. 6.6% ABV. McLeod’s Brewery, Waipu, Northland Region. A Red Saison blended with souring bacteria and a blend of brettanomyces. Aged in a mix of former New Zealand wine barriques.

Sour – Other. 7% ABV 9 IBU. McLeod’s Brewery, Waipu, Northland Region. A black saison aged in Marlborough New Zealand pinot noir barriques, with a blend of souring bacteria and brettanomyces.

Sour – Other. 6.6% ABV 20 IBU. McLeod’s Brewery, Waipu, Northland Region. This is 2018 Bonnie. An international hoppy pale ale brewed with fruit driven brettanomyces and lactobacillus. It is bright and hoppy with grassy tropical fruit, and a tart finish. Will cellar well.

Sour – Other. 6.7% ABV. McLeod’s Brewery, Waipu, Northland Region. Breadalbane is an enticing blend of numerous sour beer vintages from our barrel program, the majority being former Marlborough Chardonnay casks. Aromas of grapefruit & dank gooseberry lead to a soft sourness hinting at oak & vanilla. Finish is long & complex with lingering sour fruit notes over savoury green hops.

Fruit Beer. 5.7% ABV. McLeod’s Brewery, Waipu, Northland Region. This unique beer was fermented with 100% brettanomyces before conditioning with fresh raspberries & golden kiwi fruit for several months. Not a ‘sour’ beer but a clean, fruit beer, so expect bright, fresh fruitiness bolstered with soft, juicy raspberry & subtle kiwi fruit. Mouthfeel is round & delicate with tartness building to a dry, slightly savoury finish. Drink now or tuck into the cellar.

Farmhouse Ale – Saison. 4.7% ABV. McLeod’s Brewery, Waipu, Northland Region. We brewed this Saison with a classic Belgian yeast blend in tandem with brettanomyces & lactobacillus for a spicy, tart ale with soft acidity. Malted oats & rye grains lend a soft, bready body that’s surprisingly full yet dry. Clean & refreshing,it will age & develop nicely in-bottle. Enjoy now or cellar. Bottle conditioned, so take care when opening & don’t rouse the lees (yeast).

Belgian Strong Golden Ale. 8.9% ABV. McLeod’s Brewery, Waipu, Northland Region. A stronger version of a Belgian Blonde ale, this tops the scales at 8.9% with fruity, alcohol-driven aromas of pear & spices. Rich with a surprisingly full palate, it’s light in colour & dry with a hint of bitterness over a lingering complex finish. Bottle-conditioned, so don’t stir in the sediment but pour slowly. It will be lively & highly-carbonated. Drink now or store up to 5 years.

Sour – Other. 7.5% ABV. McLeod’s Brewery, Waipu, Northland Region. Despite its simplistic name, Black Sour 2020 is complex to the core. A blend of several vintages of sour beers from our barrel program, the majority of aging barrels used are former Marlborough Pinot Noir barriques which shaped the foundation of this unique beer. Layers of sour dark fruits & chocolate are evident alongside nuances of pinot soaked oak & a bright lemon finish. Incredibly layered & so drinkable now, but perfect for the cellar.

Sour – Fruited. 5.4% ABV. McLeod’s Brewery, Waipu, Northland Region. Brewed with brettanomyces & lactabillcilus along with generous portions of oats & rye, Solberry Sour was then conditioned with proprietary Solberries from Northland’s Maungatapere Berries. From its huge, tropical raspberry nose to its delicate citric & lactic sourness, the beer is clean & refreshing. Will age well, but equally drinkable now.

Farmhouse Ale – Saison. 5.8% ABV. McLeod’s Brewery, Waipu, Northland Region. A blend of a traditional Saison strain along with several fruit forward Brettanomyces strains. Late hopped with Nelson Sauvin and Citra, this beer is amazingly fruity. Bright pineapple and tropical fruits in aroma and flavours. Incredibly dry with soft sugary sweetness. Fruity when fresh, and will develop more earthy flavours over time.

Wild Ale – Other. 6.8% ABV. North End Brewing, Waikanae, Wellington Region. Blackberry Farmhouse sour Barrel fermented with spontaneous culture and more blackberries .

Wild Ale – Other. 6% ABV 4 IBU. North End Brewing, Waikanae, Wellington Region. On the outskirts of Brussels there is a very old tradition of making beer by fermenting it spontaneously with microbes from the air. Rustica is our own take on these Spontaneous beers and was fermented entirely with the cocktail of microbes taken from the Waikanae wind. Much like a baker making sourdough bread we captured the wild and produced something complex and tasty. Try it like the Belgians do with some ripe pungent cheese and cured sausage.

Farmhouse Ale – Saison. 8% ABV. Sawmill Brewery, Matakana, Auckland. A dry and spicy Super Saison with fruity yeast character and citrus aromas. Bottle conditioned – cellar for up to two years.

Sour – Fruited. 6.3% ABV. Shining Peak Brewing, New Plymouth, Taranaki Region. This Belgian inspired Sour Beer is a mix of 12 and 24 month old mixed ferment Oak Barrel Aged Ales rested on crushed Black Doris Plums and then conditioned in bottle with fresh Brettanomyces yeast. Store upright in the fridge for at least 24 hours before gently decanting. Limited to 1200 wax dipped and hand labelled bottles.

Sour – Fruited. 6.4% ABV. Shining Peak Brewing, New Plymouth, Taranaki Region. This Belgian inspired Sour Beer is a mix of 12 and 24 month old mixed ferment, oak barrel aged ales rested on raspberries picked from Windermere Berry Farm in Whanganui, and then conditioned in bottle with fresh Brettanomyces Yeast. Store upright in the fridge for at least 24 hours before gently decanting. Brewers Notes: Following on from the Feijoa Edition is yet another special brew from our Barrel Bunker, this time using Raspberries. We found a blend from four different barrels that we thought would match perfectly to the sweet tang of Raspberry. We blended the beer in tank with the fruit and let it re-ferment for four months before bottling with priming sugar and a fresh pitch of Brettanomyces yeast. The beer itself is earthy, funky and tart with a big fresh punch of the iconic Raspberry, and vivid colour.

Sour – Flanders Oud Bruin. 6.6% ABV. Shining Peak Brewing, New Plymouth, Taranaki Region. Smooth, complex, and beautifully balanced, our Flemish Bruin pours a deep mahogany with ruby highlights, crowned by a wispy, off-white head. On the nose, it opens with inviting aromas of dark cherries, dates, and a hint of balsamic, intertwined with gentle oak and a complex earthiness. The malt base boasts notes of caramel and toffee, quickly met by a bright, tangy acidity that adds lift and vibrancy. A hint of oak lingers in the background thanks to nearly 24 months of careful maturation. The finish is dry, slightly tart, and refreshingly clean, leaving you ready for another sip. Perfect for slow sipping by the fire reading a leather bound dictionary, pairing with rich meats, or matching with aged cheeses.

Wild Ale – Other. 5% ABV. Shining Peak Brewing, New Plymouth, Taranaki Region. This Belgian inspired Sour Beer is a blend of two mixed ferment beers, a 12-month Chardonnay barrel–aged ale and a 24-month bourbon barrel–aged ale. After blending, the sour ale was pitched with Brettanomyces yeast and bottle conditioned for four months, adding layers of complexity and funk to the barrel character and balanced sourness. The finished beer is beautifully complex. Notes from the Chardonnay barrels are clearly present but never overwhelming. Malt character provides balance and length, leading to a moreish, satisfying finish.

Belgian Tripel. 10% ABV. Three Boys Brewery, Christchurch, Canterbury Region. Belgian triple ale

Farmhouse Ale – Saison. 7% ABV 20 IBU. Three Sisters Brewery, New Plymouth, Taranaki Region. Eva is our trainee brewer and this is the first beer in a series based on her recipe ideas. This Saison has been brewed with a liberal amount of peaches and bush honey along with cinnamon and nutmeg, and a spiced distillate prepared by Juno Gin

Farmhouse Ale – Saison. 3.9% ABV. Wilderness Brewing, Christchurch, Canterbury Region. A while back we racked a spontaneous beer out of a brandy barrel filled with a large amount of apricots and peaches. Rather than letting the spent fruit go to waste we brewed a lower gravity saison in order to showcase the more subtle character of second use fruit (and second use of the barrel). This beer was made with plenty of wheat for body and fermented out in primary with a saison yeast before being transferred into the brandy barrel onto the second use fruit.

Farmhouse Ale – Bière de Coupage. 6.3% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A bière de coupage (blended beer). A young hoppy mixed ferment farmhouse ale blended with a 3 year old barrel of spontaneously fermented beer. 100% local Gladfield malt including a healthy dose of spelt, dry hopped with Riwaka. Fruity funky and tart with a little structure from the oak barrel.

Belgian Strong Dark Ale. 8.2% ABV 50 IBU. Wilderness Brewing, Christchurch, Canterbury Region. The third vintage of Cerise, our dark saison. We brewed this batch in June 2020, and it spent over 3 years in a French oak barrel on Otago sour cherries and Canterbury raspberries. We used the same barrel as the previous two iterations for this, which now has a nice resident Brettanomyces culture. We don’t inoculate this beer with bacteria – rather the Brett ferments it out dry, and the sour cherries and raspberries provide some acidity to give the beer some refreshing tartness.

Belgian Strong Dark Ale. 11.5% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region. We brewed this belgian dark strong back in 2019. Gladfield pilsner and vienna malts, a dash of specialty malts and a healthy dose of dark candi sugar (D2) to give the beer its colour but keep the finish light and dry. Aged in an ex Canterbury port barrel for 2 years and bottle conditioned for 1 year.

Wild Ale – Other. 6.3% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region.

Hard Ginger Beer. 5.8% ABV. Crimson Badger Brewing, Mount Creighton, Otago Region. The tasty combination of our classic Ginger Bear with spiced rum and fresh lime. Based of course on the classic dark and stormy cocktail, with a local twist!

Hard Ginger Beer. 4% ABV. Crimson Badger Brewing, Mount Creighton, Otago Region. This is where we started. The original craft ginger beer with just enough ginger spice and the right amount of sweetness. Balanced and refreshing, this is New Zealand’s famous Ginger Bear. Born and raised in Queenstown, NZ. Vegan and Gluten intolerant friendly

Lager – Pale. 4.7% ABV 20 IBU. Duncan’s Brewing, Paraparaumu, Wellington Region. Yum Yum is a Japanese style lager brew with Yuzu – an aromatic Japanese citrus fruit.

Sour – Smoothie. 8% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Sour – Fruited. 4.5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Sour – Smoothie. 5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. If you hail from our region of this planet, then you’ll know exactly what this beer is about. If not, then you’re in for a wild, fruity, feijoa ride! Feijoa, lactose, vanilla, and a dash of cinnamon. Wild rides all around!

Stout – Imperial. 9% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Sour – Smoothie. 5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Sour – Smoothie. 5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. Part of our dessert style sour beer range. Brewed with lactose sugar and vanilla that sweetens the passionfruit and lime sourness.

IPA – Milkshake. 6.3% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. Packed with 100gm/L of pawpaw and mango, this hazy style IPA is smooth, fruity, thick and juicy. Sabro, Amarillo and Citra hops add to the tropical punch.

Sour – Fruited. 5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. A rare sour beer to come out of Duncan’s, and an odd one at that. This is a dessert style sour, brewed with vanilla and lactose sugar to give a slight sweetness to the delicious tartness of raspberries

Sour – Smoothie. 6% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Sour – Fruited. 5% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. Back with our spicy sidekicks Apostle. We’ve taken inspiration from the magic of Saint Isidore. Passionfruit & pineapple bring a tropical party, habanero throws the heat, & a hint of mint keeps it fresh, all on top of a smooth corn & barley base. Tangy, vibrant, with just the right kick. Like a blessing with a bit of bite!

Strong Ale – Other. 8% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region.

Stout – Imperial. 10.8% ABV. Duncan’s Brewing, Paraparaumu, Wellington Region. Our brewer took a massive blowtorch to our kettle, and toasted a truck load of marshmallows and lactose sugar for this beer. Enough said. Enjoy.

Pale Ale – New Zealand. 4.8% ABV 30 IBU. Epic Brewing Company, Onehunga, Auckland. It’s light, has a dry finish & is less filling but leaves just enough of the hop intensity to coat your tongue with deliciousness.

Freeze-Distilled Beer. 31% ABV. Fortune Favours, Wellington, Wellington Region. Dark Fruits + Rich + BOOZEY! Pretty much a “beer spirit” or “beer liquor”. Being NZ’s strongest beer it is obviously very boozey with plenty of alcohol warmth. Rich dark and dried fruits (raisins, plums, dates etc) complement the alcohol.

Stout – Imperial. 8% ABV. Garage Project, Wellington, Wellington Region. Full Cream Imperial Milk Stout. Plump Autumn barley, velvety oats, crystal and the darkest black malts, topped off with a decadent addition of creamy lactose milk sugar. We’ve brewed up a pitch perfect balance of delicate dark roast and smooth milk chocolate mocha sweetness. Pure, dark, delicious indulgence.

Bitter – Session, 3.8% ABV. Garage Project, Wellington. Proper English bitter with biscuit, nut and chewy toffee notes balanced with mouthwatering bitterness and seville orange marmalade.

IPA – Session, 2.2% ABV. Garage Project, Wellington. A complex selection of malts and generous dose of Sauvin and Simcoe hops create a light but satisfying beer.

Pilsner – Other, 10% ABV. Garage Project, Wellington. Extra strong golden pilsner with a crisp, citrus and crushed grape palate, rich tropical fruit aromas and lively effervescence.

Barleywine – American, 10% ABV. Garage Project, Wellington. A heavily hopped blood red barleywine.

Sour – Tomato, 4.3% ABV. Garage Project, Wellington. Naturally kettle soured and infused with cucumber, dill, and pickle spice.

IPA – American, 7% ABV. Garage Project, Wellington. Crisp, bright West Coast style IPA brewed with Chinook, Centennial, Nelson Sauvin and Simcoe, finished with distilled hop oil.

Sour – Tomato, 4.3% ABV. Garage Project, Wellington. Naturally kettle soured, infused with cucumber, dill and pickle spice, fired up with red hot chilli peppers.

Porter – Other, 6.6% ABV. Hallertau Brewery, Coatesville. Aged four months in Pinot Noir wine barrels from Kumeu River.

Stout – Imperial, 10% ABV, 59 IBU. Hallertau Brewery, Coatesville.

Stout – Imperial. Hallertau Brewery, Coatesville.

IPA – American, 6.6% ABV. Brave Brewing Co., Hastings, Hawke’s Bay. A light bodied, easy drinking IPA brewed with a blend of old and new school American hop varieties. The result is a delicious cocktail of citrus and tropical fruit. Tigermilk is bold, but affectionate.

Pale Ale – New England, 4.7% ABV. 8 Wired, Warkworth, Auckland. Hazy Pale Ale with a fresh and fruity burst from an eclectic mix of NZ and US hops.

Lager – Helles, 4.8% ABV 18 IBU. Brave Brewing Co., Hastings, Hawke’s Bay.

Farmhouse Ale – Saison, 6.5% ABV 40 IBU. Southstar Brewing Company.

Pale Ale – American, 5.5% ABV. Beer Baroness Brewing Company, Christchurch, Canterbury Region.

Pale Ale – New Zealand, 4.2% ABV. McLeod’s Brewery, Waipu, Northland Region. Juicy tropical flavours hit first, with notes of mango, pineapple and fresh citrus, before drifting into a clean, crisp finish.

Farmhouse Ale – Saison, 6.5% ABV 20 IBU. Karamu Barrelworks, Karamu, Waikato Region. This begins as our crisp farmhouse ale, then rests in Chardonnay barrels for one year.

Lambic – Kriek, 7.7% ABV. Behemoth Brewing Company, Mount Eden, Auckland. Contains Large amounts Cherry and small amounts of Kiwifruit.

IPA – New England, 6% ABV. Sawmill Brewery, Matakana, Auckland.

Pilsner – Other, 4.5% ABV. Urbanaut Brewing, Kingsland, Auckland. Refreshingly bitter with clean hops on the nose and a bright crystal glow.

Pale Ale – New England, 2.2% ABV. Choice Bros Brewing, Wellington, Wellington Region.

Cider – Traditional, 5.3% ABV. Peckham’s Cider, Upper Moutere, Tasman Region. Zesty and fresh with a touch of apple pie, and subtle complexity from some great cider apples.

Seltzer, 4.5% ABV. Smithereens.

Mild – Dark, 3.2% ABV. Searchlight Brewery, Queenstown, Otago Region. A classic Dark Mild made with real Yorkshire tea! Hops: NZ Fuggle.

Belgian Quadrupel, 7.2% ABV 7 IBU. Sawmill Brewery, Matakana, Auckland. Matured in bourbon barrels, layering dried fig, raisin and dark sugar over vanilla, coconut and toasted oak from the wood.

Farmhouse Ale – Saison, 9% ABV 25 IBU. Craftwork Brewery, Oamaru, Otago Region. A Super Saison or Saison Tripel, it tastes like a tripel, but with a more dry finish.

Sour – Flanders Red Ale, 6.4% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A malty, oaky beer with notes of dried fruit and cherry pie, balanced by a pleasant acidity.

Sour – Other, 5.6% ABV. Cell Division, Dunedin, Otago Region. Expect a beer with the classic acetic/vinous and red fruit character of a Belgian-Style Flanders Red, with added layers of dark chocolate, tobacco, leather and Pinot Noir.

Wild Ale – Other, 6.7% ABV. Karamu Barrelworks, Karamu, Waikato Region. Spontaneously fermented and matured in oak barrels for at least one year before being refermented on nectarines.

Lambic – Other, 5.5% ABV 12 IBU. NINEBARNYARDOWLS, Gladstone, Wellington Region. Spontaneously fermented and unblended Lambic-style ale from Gladstone, Wairarapa.

Sour – Flanders Red Ale, 8.2% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A flemish style red aged for one year in an ex wine barrel before being transferred to an ex brandy barrel on Waitaki valley plums for another 12 months.

Sour – Other, 6.3% ABV. Wilderness Brewing, Christchurch, Canterbury Region. A blend of three barrels with 450g/L of whole peaches, nectarines, and apricots.

Lambic – Gueuze, 6.6% ABV 20 IBU. Wilderness Brewing, Christchurch, Canterbury Region. Our interpretation of a Belgian style Gueuze. A blend of 1, 2 and 3 year old barrels of spontaneously fermented beer.

Sour – Other, 6.6% ABV 15 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A mixed ferment blonde sour beer aged on freshly pressed whole cluster pinot noir grapes.

Sour – Other, 6.5% ABV 15 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A barrel aged mixed ferment sour ale with notes of pineapple, peach, and orange blossom from the grapes.

Belgian Blonde, 5.9% ABV 17 IBU. Wilderness Brewing, Christchurch, Canterbury Region. A Belgian blonde brewed with a good dose of meyer lemon zest in secondary. Light and refreshing – it’s kind of like a Belgian Radler! Can Conditioned.

Cider – Traditional. 0.5% ABV. Enjoy the delicious taste of New Zealand’s first non-alcoholic cider made with specialist cider apples with the alcohol removed after fermentation.

Cider – Traditional. 3.5% ABV. Low alcohol cider with plenty of body and flavour, blended with a robust, barrel aged cider.

Cider – Dry. 5.8% ABV. A complex, wild fermented, vintage cider matured in oak and steel for over 18 months.

Cider – Perry. 5.7% ABV. Medium dry, fragrant, juicy perry which retains moderate sweetness.

Cider – Other Fruit. 5.2% ABV. Cider made with quinces, co-fermented with Harry Masters’ Jersey cider apples.

Cider – Dry. 7.2% ABV. Traditional cider apples give flavours of apple peel and barnyard, buttery texture and dry finish.

Cider – Traditional. 5.8% ABV. Made exclusively from Kingston Black cider apples. R.S. 9g/L.

Cider – Traditional. 5.8% ABV. Wild fermented with hand peeled feijoas. Residual sweetness: 15.7g/l.

Cider – Traditional. 5.3% ABV. Zesty and fresh with a touch of apple pie.

Cider – Other Fruit. 5.2% ABV. Fresh picked, intense flavours of boysenberries against a crisp cider background.

Stout – Imperial, 10% ABV, 8 Wired, Warkworth, Auckland

Sour – Fruited, 5.7% ABV, 8 Wired, Warkworth, Auckland

Stout – Russian Imperial, 10% ABV 70 IBU, 8 Wired, Warkworth, Auckland

Stout – Imperial, 10% ABV 52 IBU, 8 Wired, Warkworth, Auckland

Porter – Other, 7.5% ABV, 8 Wired, Warkworth, Auckland

Barleywine – Other, 12% ABV, 8 Wired, Warkworth, Auckland

Sour – Other, 8% ABV, 8 Wired, Warkworth, Auckland