Featuring Nelson Sauvin, Riwaka and Southern Cross hops. Success IPA is bursting with tropical, citrus and white wine notes and slips in a hint of pine resin. This brew delivers on its promise for a crisp finish. Success!

6.2% ABV

Tropical and citrus aromas from Motueka, Riwaka and Nectaron hops partner with a pillowy malt base and yeast from FrothTech in NZ adding balance and depth to this coastal-inspired brew.

5.2% ABV

Best Before: 2026/11/20

Brewed in the traditional Belgian style, this wild ale is made from a grist of 40% raw wheat and 60% malted barley, using a turbid mash, aged hops, and an extended boil. The wort is cooled overnight in an open coolship, allowing wild yeasts and bacteria to inoculate it naturally. After spontaneous fermentation, the beer is matured in oak barrels for at least one year before being refermented on fresh apricots and Pinot Gris grape skins.

The combination of apricots and Pinot Gris skins brings layers of stone fruit, citrus, gentle tannin, and vinous complexity, complementing the beer's bright acidity and expressive wild character.

From brew day to bottle, the entire process takes around two years.

Karamu Grapricots is ready to enjoy after approximately four months of bottle conditioning. While delicious when young, it will continue to evolve and drink beautifully for many years

7.5% ABV

Limited edition gift set with the classic and iconic Ardbeg 10 year old whisky and two Ardbeg branded glasses. 

On the nose, aromas of smoky fruit and zesty lemon and lime are chased by the tang of bold menthol and tarry rope. With water, an oceanic minerality brings a breath of cool, briny sea spray.

An explosion of crackling peaty flavours is followed by the tastes of a wave of brine infused with smooth buttermilk and ripe bananas.

MAXIMUS XX WCIPA 6.8%

A flash back to 2009, the original Maximus IPA recipe before the good American hops ran out. Loads of mid boil hops for huge hop flavour and excessive bitterness. Then dry hoped to within an inch of your life. A tribute to the good old days when IPAs were bitter and malt was still cool.

6.8% ABV

BB 17/08/27

Come, take a trip down the rabbit's hole with us. This brew is filled with visions of hidden forests filled with trippy little fruits infused with Motueka and Citra hops, giving each sip flavors of bright ripe orange, honeydew rind, lemon and lime. Once you've experienced it for yourself, you'll want to take another trip

8.2% ABV

Best Before: 2026/10/17

A bold nectaron single hop red ale brought to life with Wilding Yeast harvested from the back-blocks of the Rangatikei by FrothTech. Tropical and stone fruit notes from Nectaron hops meet a rich malt base for a vibrant, clean, balanced finish with a touch of magic.

5.4% ABV

Grab your lightsaber! This Double Dry Hopped Hazy Double IPA is loaded with Citra and Galaxy Hops of course. Best enjoyed in a Galaxy far far away

8.3% ABV

Best Before: 2026/12/01

Imperial NE-Style IPA with Simcoe, Mosaic and Citra hops. Embracing the no-holds-barred, pure, dirty, clean, crass culture of the greatest place in the world, this beer is a reflection of the city it was born in. It's real, down-to-earth and unfiltered. You don't buy this beer, you earn this beer. This beer is Reno as Fuck.

8.4% ABV

Best Before: 2026/12/03

Hazy IPA made with Phantasm

6.7% ABV

Best Before: 2026/12/02

Vine Meets Bine - Pinot Noir 2023 [6.6% ABV]
For this beer we were able to get hold of some freshly pressed
whole cluster pinot noir grapes from A Thousand Gods Wines that
had undergone a process of carbonic maceration. We placed the
grape pomace into some fermenters and looked through the barrel
cellar to find a complimentary barrel. We found a 3 year old ex
Rose barrel filled with a mixed ferment blonde sour beer that had
plenty of rich oak notes and some gentle acidity and funkiness. We
transferred the beer on top of the grape skins and let it age for
a few more months before bottling.

Barrel aged sour with Apricot, Nectarine and Peaches [6.3%]
For this beer, we blended three barrels together to make an amber
mixed ferment sour base. Two barrels were an amber mixed ferment
saison and one barrel was a spontaneously fermented sour ale. To
this blend, we added 450g/L of whole peaches, nectarines, and
apricots. The result is a complex, funky, tart, and fruity beer
with supporting structure from the oak barrels.
Size: 375ml, Bottle Conditioned

Cerise 2023 - Barrel aged dark saison with sour cherries [8.2%]
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.