Product of the Month December

It?s a resin saturated hop homage.

Lupulin Visions - a supergroup of Nelson Sauvin, Waimea, Southern Cross, Motueka and Riwaka, create a golden IPA with bright, bold bitterness deftly balanced with a blend of sweet Otago and Canterbury malts and bursting with intense tropical mango passionfruit, grapefruit citrus and resinous sativa top notes.

ABV 6.0%

6.9% - California IPA

New wave West Coast wipeout. Tombstone California IPA - line-up, take-off and ride a roaring wave of hand selected Chinook, Columbus, Centennial and Cascade, topped off with Nelson Sauvin and Strata. Bright bold bitterness, with massive grapefruit citrus and pineapple express top notes. It?s a dank dive you won?t want to come up from.

I Heart Cranberry & Peach, a fun fusion of cranberry juice and peach blended with zesty foeder sour to create a beer that?s exploding with colour and juicy fruit flavour.

What?s not to love?

5.8% - Espresso Milk Stout

The old Grinderman, a Garage classic, revisited and revised. Espresso milk stout brewed with crystal oats, chocolate rye and roast barley, fortified with lactose and infused with a double shot of dark New Ground Espresso coffee. Now on nitro for an extra smooth bitter-sweet coffee hit strong enough to satisfy the monkey on anyone?s back.

3.5% - Black Country Dark Mild

Mild, not mild. British Steel, Black Country Dark Mild. Malted Autumn barley, crystal, chocolate and roasted malts, fermented with a characterful English yeast strain, create a supremely drinkable ale with toasted hazelnut and toffee pop biscuit notes artfully balanced with English Admiral and East Kent Golding hops. Nowt soft comes out of the Black Country.

It?s treat time. HBC 630 Treats, an extra pale base of malted barley and wheat, double dry hopped exclusively with new Yakima grown hop variety HBC 630, creates a super smooth lush IPA that?s positively dripping with tropical guava, creamy peach and juicy sun ripened cherry.

Go on, treat yourself.

ABV 6%

Swifty is named after the Swiftburn stream that flows through Royalburn Station in the South Island's high country, where our spray-free barley is grown. Brewed by the good folks at Garage Project, this is a Refreshing Beer. An uncomplicated, easy-drinking classic ale. You beauty.

Originally bottled in 2018 this blend of mixed ferment oak barrels infused with rhubarb and strawberry was tucked away to condition and mellow. What happened next? Was it lost, was it misplaced or did it simply slip from our minds? ?Rediscovered? five years later, like a well aged wine the beer is transformed with the glow of french polished teak, mellow fruit and delightful sherry like complexity.

Enjoy now or ?misplace? it for the future.

Cabbages & Kings Stout 12%

The Walrus did beseech. Cabbages & Kings, Imperial Oyster Stout, brewed with the more or less willing assistance of ten dozen fresh Te Matua Bay Pacific oysters, Horopito and Manuka smoked malt. Dark, certainly - and rich with just a suggestion of brine, a touch of smoke and a hint of native New Zealand pepper leaf.

5.0% - Spontaneously Fermented Feijoa Sour

A blend of barrel and foeder aged beers, infused with the finest Opal Star, Kakapo and Pounamu feijoas, sourced directly from Unicorn Farms in the Motueka Valley. Loaded with over 300g/l of fruit, the finished beer has a light yellow green blush, stunning guava and grape like aromatics and a lush tart fruit palate.

It's gotta be big! A dozen years of Garage Project demands a big beer. 12th Anniversary Belgian Style Quad - Brewed using a massive complex grist of barley, rye, dark candi sugar and a special Belgian yeast. This is a huge beer, boasting an enormous rich dried fig, fruit cake and toffee pop malt palate, overlaid with complex spicy top notes and warming alcohol. Go big or go home.

Enjoy now or cellar for the future. If you have the will power...

12.0% ABV / 375mL

The ultimate expression of Wild Workshop?s inner city terroir. An artful blend of three years? worth of 100% spontaneously fermented beer, brewed with New Zealand grown pilsner malt, raw wheat and hops, using traditional mashing techniques, an open coolship and extended ageing in oak. Complex and beautifully balanced, with tart fruit notes and a superbly dry finish - this beer is the result of three years? hard work, and a little chance, luck and magic. .

8.1% ABV. - Spontaneous 3-year blend

A very special edition of our ?little death?. Rustic but beguiling blonde farmhouse ale, fermented with brettanomyces and saison yeast, aged for 6 months in oak and finished with a generous dose of Wai-iti hops.
Refreshing and delightfully drinkable, with bright notes of fresh spring grass and gentle floral perfume building to a peak of tart pineapple, hoppy lemon citrus and a hint of vanilla oak.
Allow yourself a little moment of bliss.

5.3% ABV

New terroir, new flavours. Nelson Sauvin, Rakau and Cascade, literally picked in the snow on New Zealand's and possibly the world's most southern hop farm, Garston Hops. Situated in the mountainous highlands of Southland, here different soils and extremes of heat and cold push the flavour profiles of the hops we know to new and exciting places. A true taste of the South.

Brewed exclusively with Garston Hops.

6.0% - Alpine IPA

Hapi Daze (4.6% Pacific Pale Ale); Sessionable in strength, bright golden in colour and loaded with generous quantities of aromatic New Zealand hops. Very friendly indeed.