6.1% - Old School WCIPA

Hāpi Sessions 2026, three collaborations, three breweries at the top of their game, three beers, each showcasing a different hop forward style in a playful ‘freestyle’ interpretation of a beer style that helped to make each brewery famous.

We’re getting back to basics with Poland’s craft beer pioneers Pinta. See you on the Flipside, unapologetically old school West Coast IPA, with a contemporary twist courtesy of new Hāpi Research hop variety NZ17 with Freestyle Nelson Sauvin and Riwaka, delivering bold bitterness, punchy white grapefruit, mango, passionfruit and lime, all with a subtle sativa twist.

BB 21/1/27

3.8% - Hazy Session Pale

Hāpi Sessions 2026, three collaborations, three breweries at the top of their game, three beers, each showcasing a different hop forward style in a playful ‘freestyle’ interpretation of a beer style that helped to make each brewery famous.

Britannia rules the hazy as Mancunian masters of hoppiness, Track, join us for Many Moons. New Hāpi Research hop variety NZ02, Freestyle Peacharine and Rakau meld seamlessly in a smooth, session strength pale ale, dripping with passionfruit icing, sweet orange and sun ripened stone fruit.

BB 31/1/27

7% - West Coast Cold IPA

Hāpi Sessions 2026, three collaborations, three breweries at the top of their game, three beers, each showcasing a different hop forward style in a playful ‘freestyle’ interpretation of a beer style that helped to make each brewery famous. San Francisco’s legends of lupulin, Cellarmaker, beam down to unleash an Interstellar Burst of hop forward flavour. Cold WCIPA, IPL, California Pils, call it what you like, cold fermentation and new Hāpi Research hop variety NZ05, Southern Cross, Peacharine and Mosaic, delivers massive luscious tropical fruit aromatics and crisp, clean, punchy bitterness.

BB 4/3/27

DOUBLE VISION- "A little nonsense now and then is relished by the wisest men." So take a break and treat yo’ self we’re nothing like a F****ng elf. They make toys and we make beer, so which one really brings more cheer? You know the answer now and then but might forget if you have ten. 440mls of Porter’s Might will bring you chocolate orange delight.

Flavours: Enjoy a grist of American Ale, Jumbo Oats, Crystal, Light Chocolate, Biscuit, Brown, Munich and Eclipse Malts. Add a dose of Lactose for a touch of sweetness and body. Next, throw in a ton of pureed oranges. The result is a complex, delicious and moreish treat for the adults in the house.

6.0% ABV.

Mirroring the West Coast of the good ole U.S. of A. this fresh little number is bound to delight. With a strong fresh citrus and sweet tropical fruits dance in your mouth and combine with caramel and toffee to wrap it all together.Tasting notes: Toasted caramel, USA hops, bold, & warming.

8.6% - New Age Hazy

Throw open the doors of perception and welcome in the Age of Light. It’s an esoteric twist fusing hazy double IPA with foeder aged Wild Workshop beer in a beautiful union of sweet and sour, where the elevated aromatics of Motueka, Mosaic & NZ Cascade fuse with rich tropical fruit and juicy tart citrus. Welcome one and all, to the new age of IPA.

5.5% - Nelson Lakes Hazy IPA

Splash out with Hazy IPA, brewed with the pick of the Nelson Lakes Hop Harvest. Motueka, Cascade and Nelson Sauvin bring super juicy stone fruit and bright citrus top notes in a lush smooth hazy base that’s as refreshing as a moonlit dip. It’s naughty, but it’s nice.

Brewed nude with our friends at Mikkeller.

Hazy Pale Ale with a fresh and fruity burst from an eclectic mix of NZ and US hops. We kept it pretty relaxed on the ABV but it still jams out a punch for you hazy heads. A chill brew to make the birds sing whether the sun is shining or not.

4.7% ABV

SAUV. BLANC & NESLON SAUV. PILSNER W/ MOUNT BREWING CO

Brewer's Field Notes: Grape & grain combine to be greater than the sum of their parts!

Colour: Pale Straw
Aroma: Gooseberry, White Grape, Herbal
Character: Highly Aromatic, Crisp Minerality

Hops: Nelson Sauvin
Malt: Gladfield: German Pilsner, Pilsner, Light Lager, Chit Malt
Yeast: S-189
Adjunct: Sauv Blanc Grapes, Sauv Blanc Grape Must

AUTUMN: RHUBARB FARMHOUSE ALE

This beer emphasizes process over excess. Starting with floor-malted pilsner malt & followed by a dual stage inoculation of Saison & white wine yeasts to shape mouthfeel, dryness & subtle funk. Final structure is added by conditioning on rhubarb.

NO MAN'S LAND BOURBON BARREL-AGED IMPERIAL STOUT - FRESH RELEASE!!

No Man's Land is a bold bourbon barrel-aged imperial stout brewed in collaboration with Nowhere Bourbon, aging our imperial stout in their freshly emptied barrels. Subtle oak & vanilla support rich chocolate, roast, biscuit and caramel, finishing with warming spirit character.

Inspired by the cold clarity of the Isarco River in the Italian Dolomites, this is lager at its most refined. Premium German malt brings delicate cracker sweetness, while noble hops add bright citrus and soft floral jasmine. Patiently lagered for five weeks for brilliant clarity and naturally carbonated for a tight, creamy foam. Crisp, elegant, and as refreshing as alpine water. 

Contains gluten • Vegan 

Limited Edition New Zealand Whisky Barrel Aged Imperial Stout

ABV: 11%
Malts: NZ Ale Malt, NZ Pilsner Malt, NZ Dark Crystal Malt, NZ Dark Chocolate Malt, NZ Aurora Malt, German Caramunich Malt, German Carafa Malt
Hops: Pacific Jade

The 2023 Vintage Stout is the fifth release of our ‘Vintage’ range of yearly Barrel Aged releases.

This Imperial Stout was brewed with a ‘Reiterated’ Double Mashing schedule, in which the second mash is mixed in with high gravity Wort from the first mash. This process allows us to extract a more concentrated sweet Wort, which feeds the yeast to create a higher alcohol brew.

A small addition of dextrose sugar in the fermenter added an extra hit of alcohol which gives this beer a warming balance to the oak tannins. We then decanted the beer into New Zealand Whisky Barrels from Pōkeno Distillery, and left the beer to rest for nine months.

The process of Oak ageing creates a chemical reaction between the wood and the beer, in which flavour compounds such as tannins and vanillins leach into the beer, creating a rounded and complex flavour. By treating the oak barrel as an additional ‘ingredient’ we’ve been able to create this complex and rich brew that is perfect for winter nights, and will also cellar extremely well as it gains complexity with ageing.

This Belgian inspired Sour Beer is a blend of two mixed ferment beers, a 12-month Chardonnay barrel–aged ale and a 24-month bourbon barrel–aged ale.

This Belgian inspired Sour Beer is a mix of 12 and 24 month old mixed ferment, oak barrel aged ales rested on crushed Black Doris Plums, and then conditioned in bottle with fresh Brettanomyces Yeast. Store upright in the fridge for at least 24 hours before gently decanting.