Photon is our light and crushable American Pale Ale loaded with pacific northwest hops. It pours a very hazy orange, releasing well-blended notes of apricot, tangerine, peach, mango, and pineapple. It tastes of soft juicy tropical fruits, hop resins, and a hint of biscuit. A smooth rounded bitterness with a touch of dryness ensures you’re ready for the next sip. This drinking experience is further enhanced with a soft and billowy mouth-feel that has made this the go to ale for the Equilibrium crew, especially when a productive day needs to follow a fun night

4.8% ABV

Best Before: 2025/09/01

Above the Clouds uses a heavy oat base and a whirlpool blend of Citra and Idaho 7. It is  then dry hopped it with Citra and the largest dose of Nelson to date and just a touch of lactose to really elevate its already velvety feel. It pours an opaque bright straw yellow with flavors of mixed citrus, a touch of sweet pine, gooseberry and faint notes of white wine grapes. The Nelson hops are showcased well and the flavors are deep and complex while the #EQjuice finish is smooth and velvety thanks to the hopping processes. 

8% ABV

Best Before: 2026/03/01

 Epsilon means a small positive quantity and is the little version of Mobius. Upon pouring, mocha-colored bubbles cascade to quickly turn into an off-white bright head sitting on a near black silky body releasing notes of roasted coffee, milk chocolate, light toffee, and just a hint of floral and earthy hops. Epsilon is beautifully balanced from water chemistry manipulation that yields a full mouthfeel that’s not cloyingly sweet but incredibly drinkable. This beer is extremely small and crushable for its amount of flavor.

4.2% ABV

Best Before: 2026/03/01

Tropical flavors of mango, apricot, and pineapple blanketed with notes of key lime

8% ABV

Best Before: 2026/03/01

Equilibrium's newest imperial stout takes inspiration from the delightful pistachio and pecan crusted layered whipped pie. They started with a creamy base stout and added pistachios, pecans, coconut, marshmallow, and Madagascar vanilla. Soft, creamy, and weighed on the palate, Pistachio Dream Dessert offers pillowy layers of thick fudge and bakers chocolate, an earthy sweet nuttiness paired with scoops of marshmallow fluff and vanilla frosting. The extremely balanced finish makes this beer disappear quick and will have you in a dream sequence in no time

11% ABV

Best Before: 2027/06/01

Tasman is our first Nelson Sauvin dry hopped Pilsner. Named after Tasman region of New Zealand where Nelson is grown, Tasman pours translucent gold in color with incredibly drinkable flavors of white grape, grassy fields, nuanced clementine, and a touch of white pepper all come together before a dry and crisp finish with a touch of welcomed bitterness

4.7% ABV

Best Before: 2025/09/01

Imperial Stout with Mostra Kinetic Blend Coffee, Irish Cream, Cocoa Nibs, and Caramel

12% ABV

Best Before: 2027/06/01

Abita AndyGator, is a Beast of a Craft Beer. A one of its kind, high-gravity, high ABV brew made with pilsner malt, German lager yeast, and German Perle hops. Unlike most high ABV beers, AndyGator is not a hop bomb, it’s a slightly sweet and incredibly smooth Helles Doppelbock. In fact, Helles Doppelbock is German for “Slightly sweet, incredibly smooth, high ABV lager”. (Not really, but it’s close). Reaching an alcohol strength of 8% ABV, AndyGator is a go-to beer with fried foods, anything made with crawfish, or just by itself. Sip it for the most enjoyment. Release the Beast!

8% ABV

Best Before: 2025/12/01

Fruit Force is a high-flying, Fruit Punch IPA landing at a powerful 9.5% ABV. Prepare for take-off and hold on to your aviators.

9.5% ABV

Best Before: 2025/08/31

It’s hard to improve on something with a well-deserved name like Stone Delicious IPA… unless of course you could double the Deliciousness. We’re talking serious depth of flavor and an explosive aroma of lemon & tropical fruit from Centennial and Amarillo hops, all with less bitterness than a typical double IPA. The result is extra fruity, extra satisfying and extra Delicious.

9.4% ABV

Best Before: 2025/12/04

Johann's Garden is named as a tribute to the early Silesian community of the Barossa, many of whom carried the first name of Johann. Their toil, perseverance and conservatism in hardship has meant that the many generations that followed rejoiced in the riches of their prudent efforts. This blend is just one of those blessings. The traditions and culture have survived to this day. including the traditional winemaking techniques of open-top fermentation used in this Grenache blend. It is produced from low-yielding Barossa Survivor Vines, categorised by the Barossa Old Vine Charter as vines that are equal or greater than 70 years old. These gnarled, dry-grown bush and trellised vines are grown on limestone soils from selected vineyards in the Barossa Valley. Barossa growers traditionally referred to their vineyard as their garden, from the German weingarten.

Grenache and Mataro were vinified separately then matured in seasoned French oak hogsheads for 10 months prior to blending and bottling. Bright ruby with garnet hues. Perfumed aromas of freshly cut plum and rhubarb are complemented by delicate notes of violet and lavender, with alluring hints of fresh mace, nutmeg and white pepper. The palate is rich, juicy and plush, with fresh red berries, raspberry and vanilla spice flavours, carried by fresh acidity and a long, elegant finish of fine tannins.

Malts: NZ German Pilsner, NZ Wheat, NZ Rolled Oats, UK Caramalt
Hops: Amarillo, Mosaic, Nelson Sauvin

Little Fake is our David to the Goliaths of the Beer World. Coming in at 2.5% ABV, it’s a great beer to enjoy whilst trying to avoid a foggy head. We’ve used all the tricks in the book to make sure this beer has enough body to carry the light and fruity hop character in lieu of the lacking alcohol sweetness. By adding flaked wheat and rolled oats to the mash, along with a high mashing temperature and some canny water chemistry, this beer presents as sweet and balanced with the high level of hops. We’ve also used two of Jesse’s favourite hops here, Nelson Sauvin and Amarillo, along with the juiciest of Mosaic hops to give the beer a hint of pineapple character layered over orange and zingy gooseberry character. It’s fair to say this beer punches above it’s weight as it took out a Gold Medal at the recent Australia International Beer Awards in May.

THE YARN BEHIND THE BREW
Far away in England an art forger called James Edward Little specialised in forgeries of Maori and Pacific art, even though he’d never been near our neck of the woods. He fooled a lot of “experts” and consequently Puke Ariki has the biggest collection of Little Fakes in the world. This session IPA deceives by fronting big Amarillo and Mosaic without the alcohol kick.

2.5% ABV

Emerson's Mein Helles Bock Can 440ml

Emerson's Mein Helles Bock is a strong pale lager that showcases clean, elegant, bready malt flavors, making it deceptively easy to drink. The Helles Bock style, also known as Maibock, is a relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. It often features a more noticeable hop character compared to other bocks.

This beer is a tribute to the Matron Saint of Emerson’s. Richard’s Mum, Ingrid. Without her belief, patience, and tolerance, Emerson’s Brewery wouldn’t be here today. So for the wise woman, is this Weissbier — her absolute favourite. It’s light and cloudy, with a sweet bready aroma, notes of banana and sherbet, and a tart, spicy flavour. Quiet, yet full of intrigue and backbone. Just like Ingrid.

Tasting Note

A little shy on first reveal, but then the deeply bound fruit and complexing aromatics begin to unfold. Powerful, deep and saturating – what we have come to expect from MacMuir. The unmistakeable Felton Road winemaking hand contains the package allowing it to gradually deliver, exposing layer upon layer. The site is special – a hedonistic wine that’s brooding, formidable and unique. I

ntroduction 

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. This wine is from MacMuir vineyard which is just 1 km east of the Elms vineyard and winery, and just 300m west of Calvert. The vineyard possesses a higher vine density, a diverse range of clones and deep, heavy silt soils. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. 

Vintage After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification  The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 30% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.