Monks' Dark is Belgian-style Strong Dark Ale aged in oak barrels for 2 years with a range of microbes and black currants. It is moderately sour with rich flavours of died fruit, leather, tobacco, a hint of oak and it's wonderfully complex.

10.5% ABV

Best Before: 2030/04/08

This beer is made in the traditional Belgian way i.e. a grist of 40% raw wheat and 60% malted barley, a turbid mash, aged hops, a long boil, spontaneously fermented (the wort is cooled overnight in an open tray allowing wild yeast and bacteria to inoculate it), aged in oak barrels for at least 1 year and then refermented on Sanguine peaches for 2mths before conditioning. The whole process takes about 2 years.
Karamu Peaches is ready to drink after about four months of conditioning. However, although it continues to evolve, it remains great drinking for many years.

6.7% ABV

Best Before: 2029/06/22

Our tribute to those great European styles that we don’t celebrate often enough. Our Witbier is malty sweet and subtle hints of spice, orange and coriander. This beer is made for slow afternoons in the sun, spritzy and refreshing with a dry finish

4.3% ABV

Best Before: 2026/07/09

Bruh.

This Unk. Unk like beer.

Unk not too bright. But beer bright.

Beer good. Like juice. But shiny.

Bruh. A Bright IPA.

Fruity, rounded and juicy with soft bitterness like a hazy, but clean, crisp and clear like a WCIPA. Approachable and Tropical.

All rizzed up, as the kids say.

No cap. Uh, Skibidi?

6.5% ABV

Best Before: 2026/01/01

This wine is named after Lantignié, where Alexandre Burgaud is based, located to the west of the famous Morgon Cru in Beaujolais. He owns just five hectares and the vines have an average age over 60.

This is a bright, vibrant Gamay with moderate acidity and soft tannins, cherry and raspberry flavours and a pleasant finish.

Grape 100% Gamay

A mix of tropial and citrus, Azacca, Lotus, Zythos. “I don’t know what to drink” Sweet as, crack this and taste the confusion!

6.5% ABV

Best Before: 2026/03/04

A  6.2% hazy IPA, this beer has Simcoe as the dominant hop with Mosaic, Cryo and Taiheke as the balancing hops.

With an tropical aroma of pineapple and passionfruit, this is a super juicy drop.

6.2% ABV

Best Before: 2026/11/01

The aim for this Chardonnay is to retain a fresh structure with a complex palate. It is the vineyards, wild-ferment and barrel characters that make up the complex nose and palate.

This fruit comes from three vineyards; the Taylor Vineyard, which is in the Rapaura area, the Twin Valleys vineyard, which we have been working with since 2003 and a ten rows of Clone 1066 from the Mahi home block.

All of the vines were intensively hand-tended, and the grapes hand-picked and then taken to the winery for whole-cluster pressing. The resulting juice went straight to French oak barrels and fermented with indigenous yeast from the fruit. After fermentation the wine sat on yeast lees for eleven months prior to blending and bottling.

VARIETY: Chardonnay
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers and brilliant vintage staff
ALCOHOL: 13.6%
TITRATABLE ACIDITY: 6.9 g/L
RESIDUAL SUGAR: 0.35 g/L
BRIX AT HARVEST: 21.9 - 24.9
HARVEST: Hand-picked, 16 March - 4 April