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.

Pink Lemonade Sour, 4.20%
The perfect beer when you want something that tastes “nothing like a fucking beer!?” according to your uncle. Pours a strange pink colour and tastes like you fucked up making raspberry lemonade by leaving out the sugar.

8.8% - Cherry Infused Spontaneous Blend

An artful blend of 2 and 4 year old 100% spontaneously fermented beer, aged in oak then refermented on Montmorency cherries from sunny Oamaru. The result is a stunningly colourful, beautifully balanced, aromatic beer with delightful tart cherry notes and a superbly dry finish. The result of a lot of hard work, and a little chance, luck and magic.

Some things just go together.Beer and Pizza.Chimichangas and Adamantium.Raspberry and Mango.We took this perfect fruit combo and tossed it into a pool of kettle soured BerlinerWeisse, with its complex wild lacto strain that?s harder to kill than a wolverine.They bonded like brothers from another mother to produce a delicious fruit sourwith that X factor. LFG!

ROSWELL LIME SOUR
3.8%
Loaded with lime juice and zapping your tastebuds with a tart sherbet sweetness that will leave your tongue tingling.

PASSIONFRUIT GUAVA SOUR
5.7%

Drift into a tropical paradise with luscious fresh fruit aromatics of ripe passionfruit and guava in this refreshing sour beer. Candied fruit salad notes are balanced by a zingy tartness while a sparkling effervescence gives you an ethereal crisp finish that will quench your otherworldly thirst!

Corrido – Mango & Chilli Sour

Mango, Chilli & Lime Sour – 3.7%

¡A Huevo! A Juicy, sweet mango sprinkled with Chilli, salt and lime juice – the perfect Mexican street food. “Mango con chile y lime” inspired this unique summery sour.

Timmermans Lambicus Blanche is a traditional lambic, and as Belgian White beers, spiced with coriander. It’s a refreshing beer with flavours of wheat, citrus and spicy notes.

4.5% ABV

Best Before: 2025/11/13

Thanks to its in-bottle re-fermentation, the Lindemans Oude Gueuze Cuvée René gives you a completely natural sparkle and froth.

The Lindemans Oude Gueuze Cuvee Rene  contains one-third old lambic, aged for at least two years, and two-thirds young lambic, which is at least one year old and has been matured in large oak foeders.

The yeasts and sugars in the Lindemans Oude Gueuze Cuvee Rene  prompt the in-bottle re-fermentation. Slowly but surely the wild yeasts will convert all of the residual sugars into alcohol and carbon dioxide. Six months on, the result is a golden-coloured, sparkling, mildly sour gueuze.

5.5% ABV

Best Before: 2027/12/17

Isthmus Brewing Co Sour - Pineapple Lime 3.8% ABV 5 IBU. 440ml Can.

Tantalize your taste buds with this refreshingly complex kettle sour. We?ve paired the tanginess of NZ raspberries with the rich depth of Ecuadorian cacao nibs to create a truly unique flavour experience.

Cheers to a truly distinctive and delicious brew!

4.5%. 

440ml Can

Name: Sour Sketch

Style: Wild IGA

Fermentation: High

AbV: 5,6%[1]

Ingredients: Water, barley malt, grape (20%), sugar, hop, yeast

Process: Fermentation by an inoculation of yeasts and thanks to yeasts and
wild bacteria present on fruit. Fermentation and maturation in oak
vats for 5/6 months, refermentation in bottle or kegs

Average liters produced per year: 1500 lt

Inspiration: "After more than 10 years of fruit production experience, I was
inspired by the DruivenBier for this uncompromising IGA. The
natural process gives it a wild character distinguishing all our
products: dryness, balance and easy drinking" - Valter Loverier

Description: Orange-colored beer with notes of rose and peach in syrup
immediately in the nose. Elegant acidity and sweetness in the
mouth, with flavors of apricot, raspberry and ripe fruit.

Available size: Bottle 37.5 cl, Key Keg 20 lt

Service temperature: 8°-12°

Tips: Try it also with biscuits, red currant tart or pie, panettone and
dishes with pumpkin.

Name: Griotta

Style: Wild Farmhouse Ale with Sour Cherries

Fermentation: High

ABV: 5.8%

Ingredients: Water, barley malt, griotta sour cherries, wheat, sugar, hop, yeast

Process: Fermentation activated by wild yeasts from the LoverBeer’s “spontaneous”. Fermentation and maturation for 5/6 months in oak vats, generous addition of Griotta cherries during the harvest time. Refermentation bottle or keg.

Average liters produced per year: 2000 lt

Inspiration: Until 1960s in Belgium in the Hinault region, the Farmhouse Ales produced, unlike today, reached the taste balance also through the acidity. That was our inspiration and for a better interpretation of the farmhouse concept we have isolated and used a LoverBeer’s yeast. This version is characterised by a fruit: the Griotta sour cherry from Pecetto and Trofarello. This variety is the same used for centuries for one of the most famous style in Belgium: the Kriek.

Description: Its color is watercolour red. It reveals cherry and almond aromas, with vinous cues. Extremely harmonious beer, with a citric and fruity persistence.

Available size: Bottle 37.5 cl, Key Keg 20 lt

Service temperature: 8°-12°

Tips: Perfect with fresh goat’s cheese. Try it with roasted duck

Bear Hug is an Oud Bruin style sour, otherwise known as a Flanders Brown. It was aged for 16 months in oak barrels, before being can conditioned for a further 5 months. This long aging period allows the Pediococcus bacteria to develop the desired sourness and also results in the malt profile  acquiring some sweet sherry like flavors. A complex blend of dark malts and fruity esters, with balanced sweetness and sourness.

6.5% ABV

Morning Light is a golden sour fermented and aged in wine barrels with Belgian Saison yeast, Brettanomyces and Lactobacillus. Fermenting directly in the four barrels gave the microflora living in the oak greater opportunity to develop unique characters. Morning Light was aged in barrels for 18 months and can conditioned a further 3 months before release.

5.5% ABV