6.4% - Double Dry Hopped West Coast Rye IPA

Watch your step. Buzz Tail - Double Dry Hopped West Coast Rye IPA. Hopped with a ?C? heavy hit of Columbus, Centennial, Citra and Cashmere, crisp, mouthwatering bitterness is balanced perfectly with bright juicy malt, elevated with a touch of spicy rye malt and overlaid with pink grapefruit, tangerine citrus and earthy kush resin aromatics. IPA with a twist in its tail.

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.

Cereal Milk. Let's be honest, it's the best bit of breakfast in a bowl.

 Here in this beer we've combined this creamy comfort food with the rich, roast character of the milk stout. Brewed with corn flakes, oats, chocolate wheat and a generous dose of milk sugar, Cereal Milk Stout is rich, smooth and redolent of the sweet remnants of the breakfast bowl. Grab a spoon and dig in. 

4.7% ABV

Krush™ Treats, an extra pale base of malted barley and wheat, double dry hopped exclusively with the newly launched Yakima grown hop Krush™ (formally known as HBC 586). It’s a super smooth lush IPA that’s bursting with orange citrus, tropical mango and guava, juicy peach and mixed berries.

Go on, treat yourself.

ABV 6%

8.8% - Spontaneous Five Year Blend

The ultimate expression of Wild Workshop?s inner city terroir. An artful blend of five years? worth of 100% spontaneously fermented beer, aged in a mix of oak and acacia, creating a complex and beautifully balanced beer with tart fruit notes and a superbly dry finish. The result of five years? hard work, and a little chance, luck and magic.

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

8.8% - Cherry Infused Spontaneous Blend

An artful blend of 2 and 4 year old 100% spontaneously fermented beer, aged in oak then refermented on Montmorency cherries from sunny Oamaru. The result is a stunningly colourful, beautifully balanced, aromatic beer with delightful tart cherry notes and a superbly dry finish. The result of a lot of hard work, and a little chance, luck and magic.

A cheerful, upbeat little hazy. Brewed with plump, juicy NZ grown barley and oats and a choice selection of our favourite hops to produce a smooth, easy drinking beer, loaded with lush tropical fruit juice flavour and aroma. Delicious - pure and simple.

5.0% ABV.

4.5% - Raspberry Yuzu Brewed Alcoholic Seltzer

We're brewed not blended - with a gluten free grain, real fruit and natural flavours. This delivers a sparkling clean, alcoholic seltzer with only 90 calories and less than 1g of sugar per can.

10% of Dirty Water profits go to supporting clean water initiatives in our own backyard. https://millionmetres.org.nz/

4.5% ABV

5.0% - Brown Ale

Make an appointment with the Doctor. Dr Pete?s Fortifying Brown Ale, brewed with ale, crystal, oat and chocolate malts, with just a touch of East Kent Golding for the perfect balance of restrained bitterness and juicy Horlicks sweetness, with hints of chocolate digestive and toasted hazelnut. Recommended for those suffering from NEIPA intolerance and IPA related hop fatigue. Good for what ales you.

Edgar, oak barrel aged farmhouse ale, laced with Sauvignon Blanc-derived Phantasm thiol-enrichment powder, and fermented with a unique blend of Wild Workshop and Sapwood Cellars? own house cultures.

Brilliant gold farmhouse ale with otherworldly notes of bright citrus, gooseberry and white grape.

?There is no exquisite beauty? without some strangeness in the proportion.? ? Edgar Allan Poe

Brewed in collaboration with Scott Janish from Maryland?s Sapwood Cellars.

Garage Project - Buy the ticket, take the ride. We’re going on a trip and you’re invited. Never mind the kool-aid, this is the Electric Dry Hop Acid Test. Kettle soured, and dry hopped with Ella, Wai-iti and Saphir hops the Acid Test delivers electric citrus sourness with an aromatic flavour burst of floral, grapefruit, lemon and spice. Are you on board? You're either on the bus or off the bus. Shazam!

4.2% ABV.

Crisp, aromatic, effervescent refreshment. Fizz Palace, a unique blend of New Zealand grown malts, white wheat, Nelson Sauvin hops and Phantasm Thiol powder, naturally soured and fermented to create a beer that?s low in alcohol but positively fizzing over with crushed passionfruit, gooseberry and feijoa aromatics, bright, fruity flavour and fresh citrus acidity. All the flavour and refreshment you could want - without the heavy alcohol. It?s a fun time at Fizz Palace.

1.7% ABV

What is a table beer? 

Brewed to be lighter in alcohol, this sparkling farmhouse style ale has been aged in oak and lightly dry hopped with Wai-iti and Pacifica creating a beer that is dry, crisp and ever so slightly tart. It just might be the most refreshing thing you've put in your mouth. 

Great with food or for any time you feel like a thirst quenching beer without the heavy alcohol. Table, table here we come.

4.5% ABV

Don’t be deceived, sometimes things are not what they seem. 

The modest strength on the can belies the flavour within. A complex selection of malts and generous dose of Sauvin and Simcoe hops create a light but satisfying beer that punches well above its weight. 

A true sheep in wolf’s clothing.

Session IPA - 2.2% ABV