Field Way combines 4 different fruity New Zealand grown hop varieties to create complex aromas and flavours of sweet lemon, lime, and mandarin marmalade with a hint of the herb garden. To balance all this zesty hop character we use one of our favourite base malts, the Pale Ale Malt from the Malteurope Maltings at Marton in the Rangitikei and a dash of toffee tinged caramalt malt from the Bairds Maltings in Scotland. The result is a hoppy fruity yet well balanced pale ale that makes a perfect foil to a chilli oil laced pizza at Long Beach.

5.8% ABV.

Brave Brewing - The People's Pils is deliciously simple and brings together clean, crisp malts and a zesty, noble hop character.  Fermented with a German lager yeast, this is a proper old school crushable pilsner, brewed for the people.

4.8% ABV.

Brave Brewing - A 'Feel Good' Golden Ale that pairs well with a bright sunny day.  Brewed with Canterbury wheat and barley malts, it employs a neutral yeast strain for a clean, crisp finish.  Low on bitterness, but packed with plenty of fruity hop character.  Stay Gold!

4.5% ABV.

Brave Brewing - World famous in Hastings.  Bottle rocket, or 'EPA' as it's known around here, is a soft, aromatic extra pale ale that celebrates the Simcoe hop and it's delicious tropical, citrusy and piney notes.  A pale ale with that little bit extra!

5.6% ABV.

All your bases are belong to us. It’s up to you player 1 

Hours of gameplay got you here, a grind of low level IPA’s. Now you’ve reached the Boss Level. This is no battle for a raw recruit. This is Ultra IPA - five different US hop varieties, 100 IBU’s and a massive malt grist to match - a can load of weaponised hop firepower. Warning - proceed with the utmost caution. 

Lower your guard and it’ll be game over man, game over.

Double IPA - 8.5% ABV

Behind the walls of several Belgian monasteries there exists a tradition of making strong, dark, rich, fruity beers packed with the flavours and aromas of dark sugar and dried fruit. The strongest of these are often referred to as quadrupels. Our anniversary beer, Cuvée de Moor, takes the dried fruit one stage further and includes a range of Moroccan fruit and dark sugars in the kettle before resting for a year in bretted pinot noir barrels. Raise a glass to our birthday.

13.3% ABV.

6.6% ABV.

Originally brewed for Ben Shrewry’s Attica restaurant - the perfect accompaniment to their backyard BBQ.

Lager - 4.5% ABV

DATED PRODUCT : BB 16/02/25

A Bit Mixed Up. Three beers | Two of each | All good. Sawmill Pilsner, India Pale Ale and eXtra Pale Ale.

Cereal Milk. Let's be honest, it's the best bit of breakfast in a bowl.

 Here in this beer we've combined this creamy comfort food with the rich, roast character of the milk stout. Brewed with corn flakes, oats, chocolate wheat and a generous dose of milk sugar, Cereal Milk Stout is rich, smooth and redolent of the sweet remnants of the breakfast bowl. Grab a spoon and dig in. 

4.7% ABV

North End - We took our light, zesty, citrus and herb flavoured Farmhouse Ale Botanicole Grisette and reserved a portion so we could bottle it with Brettanomyces Claussenii; a formerly wild yeast that was originally discovered in the early 20th century.  Dry, fruity, and a just a little bit wild.

5.5% ABV.

This is dated product. Reduced to clear

Toasty aromas, rich malts, light caramel and chocolate flavours. Dark brown in colour with ruby highlights. Reserved hop presence, just enough bitterness to carry the malt. Residual sweetness, lingering mouthfeel.

6.5% ABV

Hops are where it starts for the born-again craft head and Supercharger APA is where Panhead delivers. This is an all-American show with Centennial, Citra and Simcoe overwhelming your nose, kicking you in the taste buds and departing with more bitterness than a Palm Springs divorce.

It's a seriously addictive combination.

ABV: 5.2%

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