It couldn’t be simpler. Pilsner malt, Saaz hops and Czech yeast. That’s it. Sometimes simple is exactly what you want. Why bother dressing it up? It is what it is. Beer.
Style: Pilsner
Vol: 330ml
ABV: 4.8%
Oud Bruin, the traditional brown ale of Flemish Belgium, here painstakingly recreated and lovingly tended by Dave Bell, our Wild Workshop brewer. Prolonged ageing in wood with a blend of yeasts and Lactobacillus creates a beer bursting with dark sour cher
A cheerful, upbeat little hazy. Brewed with plump, juicy NZ grown barley and oats and a choice selection of our favourite hops to produce a smooth, easy drinking beer, loaded with lush tropical fruit juice flavour and aroma. Delicious - pure and simple.
We’re throwing a party and you’re invited. Field blend of organic Nelson grown, plush Pinot Noir, Riesling and hyper aromatic Gewürtztraminer. Light, fresh, juicy red wine that’s best served chilled.
Grapes - Pinot Noir(80%), Riesling(10%), Gewürztrami
We're having a party and you're invited. Fun and games, and of course delicious treats. A light hearted wine that makes a party out of any occasion, this is a Pinot Noir Pet Nat Rosé bursting with fresh flavours.
A perfect good time wine to share with fr
We’re throwing a party and you’re invited. Field Blend, Nelson Sauvignon, Reisling, Gewürztraminer and Chardonnay. Fermented together for a juicy slightly hazy white wine.
Artist: Henry Hargreaves and Fay & Walter
Vol: 700ml
ABV: 12.5%
What is a table beer? Brewed to be lighter in alcohol, this sparkling farmhouse style ale has been aged in oak and lightly dry hopped with Wai-iti and Pacifica creating a beer that is dry, crisp and ever so slightly tart. It just might be the most refresh
When theaters close their doors they keep an electric light illuminated on the stage, to keep the resident ghosts happy.
With lockdown, Ghost Lights have been burning bright on stages around the world. Good for the ghosts, not so for those in the Arts.
Hāpi, the Maori word for hop, inspires this truly Pacific pale ale. Brewed with New Zealand barley and the best of the Kiwi hop harvest, Motueka, Wai-iti, Riwaka and Nelson Sauvin. Assertively Hoppy - exceptionally drinkable.
Sessionble in strength, brig
Hatsukoi, meaning first love, is a Japanese inspired pilsner. Brewed with light malted barley and rice using the traditional first press method. Clean, crisp with a delicate noble hop character.
Style: Lager
ABV: 5%
Vol: 330ml
An ongoing series of hazy pale ales where the hops are the heroes. Each batch is a showcase for a different combination of the freshest, juiciest hop varieties we can lay our hands on. Expect huge hop flavours and aroma backed up by balanced bitterness an
The latest release in our ongoing serious of foraged flower ferments. For this brew, freshly harvested whole bines were plunged into a light golden base wort, creating a spontaneous fermentation using only the yeast present on the hops. The beer was then
Try something completely new. Kiwi favourite table grapes White Diamond, Buffalo, Stueben, New York Muscat - grown by Wayne & Lynne in Gizzy. Combination of direct press and overnight on skins. Bottled mid fermentation then riddled and disgorged ’cause we
Sourdough and wild ale have a lot in common, but never more than this. Conceived in collaboration with our local baker Leeds Street, this very special beer is brewed with whole loaves of rye sourdough, mashed in with pilsner and rye malts, then fermented
Mechanised single hop pale ale, each unit in the series equipped with every possible preparation of a single variety of H. lupulus, using targeted additions of T90 pellet, cryo, extracts and oils, from mash to finished beer, to build layers of complexity
Mecha Hop just got bigger! Mega Mecha Mosaic - mechanised single hop, hazy double IPA, created utilising a massive orbital strike of Mosaic T90 pellet, cryo, extracts and oils, from mash to finished beer, generating even more layers of hop complexity, pow
Come on a journey below the 45th parallel. Inspired by the ill fated expedition of the HMS Bounty, Mutiny is a very South Pacific take on an export stout, brewed with breadfruit, roasted plantain, coconut sugar, toasted coconut and Tahitian vanilla. Spiri
Farmed on our coastal homeblock in Nelson, and then fermented on skins for eleven days in our Wild Workshop in Wellington before ageing in Stainless and Amphora. Never Have I Ever… drunk wine straight from the bottle. Your turn.
Varieties: Riesling, Ge