Terroir Blend 2019 is a blend of 2 year old spontaneously fermented beer from Garage Project's Wild Workshop and 1 and 3 year old  spontaneously fermented beer from Craftwork. A bit different to previous blends we have done which are usually a blend of multiple one year old spons. It was bottled in 2020.

6.0% ABV.

The Bugle is a lovely session ale, coming in at 3.5%. 

A modern NZ take on the pub ales of old. Built for balance and drinkability, the Bugle is golden in colour, with a soft malt sweetness and a restrained bitterness. It is lightly hopped with a classic blend of NZ Hops which bring subtle notes of citrus and tropical fruit. 

Terroir Blend 2021

6.5 % alc/vol.12-48 months old at release. Connection beer with Ninebarnyardowls, Gladstone in the Wairarapa. Bottle conditioned. Nano batch, 800 litres. Vegan. Label art: Lee-Ann Scotti. Seasonal.

Terroir Blend is based on the Megablend from Belgium. It is the expression of one year old spontaneously fermented 'Lambic style' beer from multiple breweries. We are excited that there are quite a few other brewers in NZ now brewing spontaneously fermented beers.
This blend is a 'Gueuze-style' blending of a barrel each of Ninebarnyardowls 2- and 3- year-old and two barrels of our 1-year-old.

Food pairing: sliced apples. Mussels, waterzooi, Thai green curry, strong goat’s cheese, fish, bread and butter.

For this year’s fresh hop brew we have set our sights on producing a 100% Canterbury grown and made Pilsner. Canterbury grown malt from our friends at Gladfield Malt and fresh off the bine Riwaka hops from our friends up the road at Bold River Hops, located in a stunning valley close to the Hurunui River Mouth. Aromas of passionfruit and salivating pink grapefruit have emerged from the cauldron along with a pungently fresh grassiness and a hint of dank fresh hop goodness.

ABV: 5.5

Blackberry Farmhouse sour Barrel fermented with spontaneous culture and more blackberries .

6.8% ABV.

Garagista (5.8% IPA)Brewed and double dry-hopped with NZ, Australia, and US hop varieties. Embrace the Garagista spirit; good things can come from the garage.

The arrival of hops to the brewing scene in England in the 1500's led to a moral panic. 

Hops were condemned as a 'wicked and pernicious weed', one which would lead to the erosion of social and moral standards. Thank goodness they were right. Here’s hoping that our homage to the original pernicious weed continues this gradual decline. Organic Rakau and whole cone Nelson Sauvin go head to head in this strong, golden, hoppy brew. Bitter, yes. Intensely hoppy, absolutely. 

Too much, never.

IIPA - 8% Alc./Vol 

6.2% - Wet Hop Harvest Saison

The blind reaper has cut the last neck and the hops are lying in the oast. Time to make merry. Harvest Home Saison, brewed with harvest fresh organic raw wheat & pilsner malt, infused with a subtle addition of coriander seed & Yen Ben lemon rind, then steeped in a hop back brimming with freshly picked ‘wet’ Southern Cross & Nelson Sauvin cones. Bring it home.

Non-Alcoholic Mixed 3x2 Pack 

2 cans each of:

Tiny Hazy IPA
Tiny XPA
Tiny IPA

Mountains to Sea is features horopito from the mountain forests, manuka from the riverbanks, and kelp from the sea — a true New Zealand journey in every sip.

Layered, briny, and unmistakably local, this gin is made for slow evenings and reflective pours. It tastes like weathered landscapes and wild coastlines.

Key botanicals: Horopito, Manuka leaf, Kelp, Juniper.

inspired by the wild iron-rich beaches of the west coast we devised a smooth warming stout that combines oats, caramelised rye, and chocolate wheat malt with our fruity English yeast strain and some lightly zesty Nelson hops. The result is a stout fit to fortify against wild west coast winter storms and the perfect match to a night beside the fire. 

6.0% ABV.

This week we release a very special collaboration with the Yeastie Boys. Last year we took advantage of  Stu from Yeastie Boys being in the country to brew a special old ale utilising both the old British brewing technique of long boiling to gain strength and colour and a strain of wild yeast cultured from a 1977 bottle of Bass Jubilee Ale. We made use of Stu?s jet lag and boiled right through the night turning the wort from pale gold to dark brown via kettle caramelization. The beer was then fermented with our English yeast strain before heading into 500L oak puncheons to referment with the wild yeast for 6 months. The result is malty, fruity, and firmly bitter, with a leathery tangy note from the wild yeast. The beer was brewed to honour the life of my father who passed away last year. While it tastes good now it is designed to be laid down and we have put a 2060 best before date on it.

10% ABV.

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.

6% ABV

generously hopped Pilsner takes the Bohemian style of aromatic lager and reforms it with a generous dose of Nelson grown hops. Citrus, spice and tropical fruit float over a sweet malt base before a firm bitter finale. A revelation of Kiwi ingenuity

5% ABV.