BEERS

We love Belgian beer, with so many different styles for a country the size of Otago. We brew Farmhouse ales and Saisons all year round, some being our core range and others being seasonal. Similarly, we love Trappist and Abbey styles like Tripels and Quadrupels, and we have brewed a homage to Orval. We are very fond of Flanders Red and Oude Bruin, and in the winter we brew sponaneously-fermented ‘coolship’ beer for our lambic and gueuze-styles.

FARMHOUSE ALES

Made by farmer/ brewers in the French speaking province of Hainaut in Wallonia, for their seasonal workers, these beers have random ingredients, the whim of the farmer or what was a plenty at harvest time. Pale blond to dark ales, they are typified by their spicy yeast character, which is said to be a strain of red wine yeast, easily available, just over the border from France. Grisette’s were thirst quenchers for miners.

Grisettes

Grisette

5.5% Alc/Vol. Bottle and Keg Conditioned. 6-9 weeks old at release. Nano batch, 200 litres. Vegan. Silver medal, AIBA 2015. Label art: Original marbling by Michael O’Brien & Lee-Ann Scotti. Core range.

Related to the Saison style, but brewed for miners in industrial towns in Wallonia. This blond ale is a clean refresher, with organic raw wheat and oats, and pilsner malt. One of our hoppiest beers -Wakatu, providing bite and floral aromas to the sweet malts. A dry finish, owing to the  spicy Ardennes yeast.
May have some bretty farmhouse house character, if you are lucky.

Food pairing: Mussels,  sharp cheese, curry, bread and butter.

Cloudy pale straw, and a big  foamy head, delicate banana bready aromas. Intense carbonation, refreshing lemony bitterness, rounded mouth feel, sweet, with a dry finish , and a hint of spice.

It’s Spelt Grisette

5.5% Alc/Vol. Bottle and Keg Conditioned. 6-9 weeks old at release. Nano batch, 200 litres. Vegan. Label art: Original marbling by Michael O’Brien & Lee-Ann Scotti. Seasonal.

Our first commercial  beer is related to the Saison style, but brewed for miners in industrial towns in Wallonia. This blond ale is a clean refresher, with Organic Spelt and pilsner malt. The ancient grain, Spelt, imparts a nutty nuance. One of our hoppiest beers -Wakatu, providing bite and floral aromas to the sweet malts. A dry finish owing to the spicy Ardennes yeast. It will have some bretty farmhouse house character, as we rack off onto our “wild” house yeast, prior to packaging. 

Food pairing: Oysters, sharp cheese, curry, bread and butter.

Cloudy pale straw, and a big  foamy head, delicate banana bready aromas. Intense carbonation, refreshing lemony bitterness, nutty, sweet, with a dry finish and a hint of spice. 

Brett Grisette

7.5 % Alc/Vol. . Bottle and Keg Conditioned. 12-13 months old at release. Nano batch, 200 litres. Vegan. Label art: Original marbling by Michael O’Brien & Lee-Ann Scotti. Seasonal.

A stronger version of our recipe, this Grisette is solely fermented with
Brettanomyces Bruxellensis and Brett Lambicus. This fermentation takes nearly one year. The brett character shows more funk and farmyard flavour, than sourness. Owing to the yeast and microbe strains, this Grisette is more like a funky cider, whilst no apples were harmed, or used,  in the making of this ale.

Food pairing: Paua, blue cheese, goat curry, apple tarte tatin.

Pale straw, lemony funk, green bananas, bready aromas.  Sour grapefruit/lemon, hints of hay and aged leather, reminiscent of Grandfathers briefcase. Refreshing lemony bitterness, with a bone dry finish and a hint of goat.

Saisons

Saison Zest

7% Alc/Vol. Bottle and Keg Conditioned. 6-12 weeks old at release. Micro batch, 1000 litres. Vegan. We make this at Rhyme and Reason Brewery in Wanaka.  Gold Medal, AIBA 2016.  Label art: Katrina Perano. Core range.

Saisons are Wallonian rustic farmhouse ales, traditionally made by farmers for their saisonnier or seasonal farm labourers. Traditionally thirst quenching, we offer a more modern style, higher in strength and flavour. Saison Zest is an unspiced golden ale, balanced with noble hops and orange zest. We use the classic French farmhouse yeast for fruity spicy flavour and a very dry finish. 

Food pairing: White fish, chicken, quiche, tripe, soft cheese, chocolate.

Golden with a big foamy head, Intense carbonation. Delicate spicy bready aromas. Fruity, funky and refreshing. , Yeasty with a strong orange backbone. Hint of cinnamon. Dry finish.

Saison Poire

6 % Alc/Vol. Bottle and Keg Conditioned. 6-12 weeks old at release. Nano batch, 200 litres. Vegan. Label art: Katrina Perano. Seasonal.

Saisons are Wallonian rustic farmhouse ales, traditionally made by farmers for their saisonnier or seasonal farm labourers. Traditionally thirst quenching, we offer a more modern style, higher in strength and flavour. Saison Poire is a golden ale, balanced with noble hops and dried pear, made from our own pear trees, and with added spices. We use the classic French farmhouse yeast for fruity spicy flavour and a very dry finish.

Food pairing: Bread and butter, soft cheese,  delicate fruit desserts, gingerbread, chocolate, nougat.

Copper with a big foamy head, . Effervescent.Delicate spicy bready aromas. Subtle pear notes with the peppery saison phenolics, sweet spices, almondy healthy funk. Creamy body and a tart long dry finish round it all out.

Saison Anise

7%  Alc/Vol. Bottle and Keg Conditioned. 6-12 weeks old at release. Micro batch, 1000 litres. Vegan. We make this at Rhyme and Reason Brewery in Wanaka.  Silver Medal, AIBA 2015,& NZBGA 2015..  Label art: Katrina Perano. Core range

Saisons are Wallonian rustic farmhouse ales, traditionally made by farmers for their saisonnier or seasonal farm labourers. Traditionally thirst quenching, we offer a more modern style, higher in strength and flavour. Saison Anise is a complex malty amber-coloured ale, balanced with noble hops,  fresh lemon and orange zest, and spiced with black pepper and star anise. We use the classic French farmhouse yeast for fruity spicy flavour and a very dry finish. 

Food pairing: Sharp cheese, washed rind cheese, shellfish esp.scallops, Thai food, fennel dishes, duck.

Red, amber bronze with a creamy head, gentle carbonation. Delicate spicy gingerbread aromas. Fruity, almost blackcurrant flavours. Candied orange, aniseed & black jellybeans,peppery saison phenolics, sweet spices, and a tart long dry finish round it all out.

Saison Poodlefaker

6.5%  Alc/Vol. Bottle and Keg Conditioned. 6-12 weeks old at release. Nano batch, 200 litres. Vegan. Label art: Katrina Perano. Seasonal.

Saisons are Wallonian rustic farmhouse ales, traditionally made by farmers for their saisonnier or seasonal farm labourers. Traditionally thirst quenching, we offer a more modern style, higher in strength and flavour.
Saison Poodlefaker is our Christmas beer. It is ruby-coloured , and balanced with noble hops,  liberally spiced, and Southern Rata honey added at the end of the boil. 
In Belgium, Christmas beers are rich and heavy for the cold months. Ours is  lighter for a N.Z. summer Christmas. We use the classic French farmhouse yeast for fruity spicy flavour and a very dry finish. 
The nomenclature hails from a funny fellow from Blenheim,  known as the Corona Kid, who was heavy handed in the spice drawer, back in the homebrew days.

Food pairing: Christmas dinner, any cheese, game, strong fruit desserts, steamed pudding, Christmas cake, chocolate, nougat, port, whisky.  
Boxing day: Rata, or manuka honey on toast or porridge with butter.

Ruby bronze with a creamy head, intense carbonation. Floral honey, Christmas spice and ginger on the nose. Malty fruit cake spice. Kiwi Christmas in a glass.

Riverstone 10

7% Alc/Vol. Bottle and Keg Conditioned. 6-12 weeks old at release. Nano batch, 200 litres.Silver medal, AIBA 2017. Vegan. Label art: Donna Demente. Seasonal.

Saisons are Wallonian rustic farmhouse ales, traditionally made by farmers for their saisonnier or seasonal farm labourers. We decided to add our  house yeast to this unusual version of an old Belgian Ale.
This beer crossed the linguist divide,  into Flemish culture, and was inspired by the Wipers Times Beer, in Yper in West Flanders. Thousands of British and Colonial,  and German soldiers, were sadly killed there for no apparent reason between 1915-18. The Belgians made a beer approximating this, during the bombardment.
Riverstone 10, which celebrates the 10th anniversary of the well known and ‘beer friendly’ Riverstone Kitchen,  is a golden ale, with a complex grain bill of four grains : Barley, Wheat, Oats and Maize. Noble hops, two yeast strains. Owing to the wild house yeast used at secondary fermentation, this beer may be lively, so pour carefully.

Food pairing: Bread and butter, seafood,  most cheeses, fennel, asparagus, broad beans, walnut, pear and blue cheese salad, delicate fruit desserts

Cloudy yellow with a big foamy effervescent head, delicate banana bready aromas and barnyard hay ,cloves and citrus. Intense carbonation, refreshing lemony bitterness, nutty, sweet, with a dry finish with floral and honey notes and a hint of spice.

Oude Relic

9%  Alc/Vol. Bottle and Keg Conditioned. 12+ weeks old at release. Nano batch, 200 litres. Vegan. Label art: Michael O’Brien. Seasonal.

Our super Saison Tripel.  A fullah called Mike Cheer, labelled a Craftwork  Brewer as an Old Relic. That made us think of a new recipe… The initial brew day occurred on 24th march; William Morris’s birthday.. The French saison yeast we love with a strong grain bill, creating this unusual  strong amber-coloured ale. Great for cellar aging.

Food pairing: Christmas dinner, any cheese, game, rich fruity desserts, steamed pud’, chocolate, nougat, port, whisky, Next morning: rata, or manuka honey on toast.

Foamy dense head that lasts. Subtle spice aroma. Intense fruit and vanilla hint of white wine and dry finish with looong flavour, Biscuity goodness with a slight spicy tang and solid bitterness. Rich caramel notes, oak, sweet spice. Wonderfully balanced beer, Brandy on the nose. Beautifully golden/amber. Very rich. Toffee malt and sweet. Sparkling. Complex almost like an aged whisky.

Omeo Gold

7%  Alc/Vol. Bottle and Keg Conditioned. 8-12 weeks old at release. Nano batch, 200 litres. Vegan. Label art: Michael O’Brien and Robin Crawford. Seasonal.

Our Super Saison  showcasing very particular Central Otago apricots. These overly ripe apricots were lovingly harvested by dear friends of Craftwork. The ancestral land upon which they grow is amidst former gold claims, but this land was never mined. Grown on Gold!

Food pairing: Roast chicken, pork dishes, washed rind cheese, game, rich fruit desserts, steamed pud’, almond torte, chocolate, nougat, sherry. 

Golden with a big foamy head, Intense carbonation. Delicate spicy bready aromas. Fruity, refreshing , Yeasty with a strong apricot & malty backbone. A big complex saison, hints of cinnamon spice. Dry finish.

Belgian Specialty Ales

Generally strong and eccentric beer in ingredients and flavour. 
A closely related style to the Abbey Ales.

Flemish Floozie

7.5% Alc/Vol. Bottle and Keg Conditioned. 12 weeks old at release. Micro batch, 1000 litres. Vegan. We make this at Rhyme and Reason Brewery in Wanaka. Bronze medal, NZBGA 2015. Label art: Watts Davies. Core range.

One of our earliest beers, we based this on the Grand Cru and Forbidden Fruit  specialty ales brewed by Hoegaarden.  Probably our sweetest beer,  Flemish Floozie has a complex grain bill, and has figs and sultanas thrown into the boil. Moderate spicing and hopping meld with the rich malt backbone, and organic raw sugar to give drinkability, or a higher attenuation. Great for cellar aging.

Food pairing: Nuts, Fruit cake, dried pear, rich  fruit desserts, steamed pudding, chocolate, nougat, port, whisky, any cheese.

The malt base is incredible on this beer, with the characteristic Belgian nose. Its full in body, lightly toasted like warmed brown bread and crusts, balanced with stone fruit esters, a sweet and fruity finish.

Abbey Ales

Traditionally brewed by monks all over Belgium, and now elsewhere, a stylistic pattern began to emerge at the beginning of the twentieth century. Table beers were low strength breakfast quaffers. The Dubbel , a strong brown ale, was the earliest style made for the monks themselves, but also for pilgrims to the monastery. The Tripel, was an answer to the Pilsner onslaught from the east, and is very strong but light, sweet and bitter from generous hopping. The Quad’ is really a double Dubbel, rich, raisiny; a dark fireside tipple, that is highly spiritual. {10%}. There is one monastery, that only makes one mid strength hoppy Belgian Pale Ale that is unlike any other, due to a dose of wild yeast at bottling. 

Good Lord

9% Alc/Vol. Bottle and Keg Conditioned. 12-24 weeks old at release. Micro batch, 1000 litres. Vegan. Silver medal, AIBA 2017.  We make this at Rhyme and Reason Brewery in Wanaka. Vegan. Label art: Peter Davidson. Core range.

Our take on a classic Tripel. We use Trappist Chimay yeast, with a simple grain bill , organic sugar , and a fair amount of noble hops for balance. The spicy nose and taste is entirely from the yeast malt and hop combination. Great for  cellar aging.

Food pairing: Lunch AND dinner, but only if you’re in Belgium.  Proper bread and butter. Witloof, and other strong temperate climate vegetables. Fish, mussels, soft or strong cheese, fowl, fruit desserts, nougat, jenever.

Full, spicy and banana yeast character right upfront, raisin and dried apricot as it warms, very smooth finish - Lots of clove, sweet spice. Juicy orange, pears, apricots, caramel pudding, hints of clove. Supple malts.

Sacre Bleu

9.5% Alc/Vol. Bottle Conditioned. 7 months old at release. Nano nana batch, 50 litres!  Vegan. Label art: Peter Davidson. Seasonal.

Our classic Tripel, Good Lord, further barrel aged  for six months, in a 50 litre oaken cask, with another classic Wallonian Abbey  yeast added for complexity.  Formerly containing white wine, the quarter cask has a larger surface area of oak to beer.  The tripel is further transformed , a shade darker and stronger, less carbonated and more winey, like an old sherry. Amazingly, despite proximity to our sour barrels, this beer is yet to show signs of wild yeast intrusion. Great for cellar aging.

Food pairing: After dinner. Or with witloof, and other strong temperate climate vegetables. Proper bread and butter, fish, mussels, soft and strong cheese, game fowl, fruit desserts, nougat, jenever. Not an every day beer, but for celebrations.

Full, spicy and banana yeast character right upfront, raisin and dried apricot as it warms, very smooth finish - Lots of clove, sweet spice. Juicy orange, pears, apricots, caramel pudding, hints of clove. Supple malts.

Dark Lord

10% Alc/Vol. Bottle Conditioned. 6 months old at release. Micro batch, 1000 litres. Vegan.Silver medals, NZBGA 2015, AIBA 2016. We make this at Rhyme and Reason Brewery in Wanaka.  Label art: Donna Demente. Core range.

Our take on a classic Quadrupel, or Belgian Strong Dark Ale. We use the Trappist Rochefort yeast, with a complex grain bill , organic panela sugar , and a fair amount of noble hops for balance. The spicy, fruity nose and taste is entirely from the yeast malt and hop combination. Ideal for cellar aging.

Food pairing: Dinner AND after dinner, but only if you’re in Belgium. Stoofvlees, {Flemish Beef Stew} Witloof, and other strong temperate climate vegetables, braised cabbage or sauerkraut.  Game venison or wild boar, blue and strong cheese, game fowl, rich fruit desserts, a handful of raspberries, dark chocolate, jenever, whisky.  Not an every day beer, but for celebrations.

High carbonation makes for that lovely ‘digestive’ quality Belgians often cite as ‘their thing’. Dried fruit and pinot-like flavours, sweet, toasty, toffee, rich & complex. Intense raisin, liquid gold liquorice flavours with a bucket loads of depth and depravity as described on the bottle. Rich as Christmas fruit cake, chocolate and spice.. Great depth and body, and finish. Banana caramel.

Angel

6.5% Alc/Vol. Bottle and Keg Conditioned. 6 weeks old at release. Nano batch, 200 litres  Vegan. Label art: Michael O’Brien & Robin Crawford. Seasonal.

Our take on the classic Wallonian  Trappist Abbey beer,  Orval. The grain bill and organic sugar are balanced with heavy handfuls of classical hop varietals added later in the boil and again just 3 days before packaging. The spicy nose and taste is entirely from the yeast-malt-hop combination. Brettanomyces, {wild } yeast is a dominant feature of this ale, which would be closest to a traditional English IPA, if  the Brett’ yeast was absent. The original Belgian Trappist ale , Orval, has special beer ambassadors throughout Belgium, who maintain cellars to enable a vertical tasting of the beer from 3 months to 25 years old. Ideal for cellar aging.

Food pairing: Lunch AND dinner, but only if you’re in Belgium.  Proper bread and butter. Witloof, and other strong temperate climate vegetables. Asparagus,  trout, mussels, soft or strong cheese, fowl, fruit desserts.

Effervescent hazy orange gold. Funky spicy bananary, and a little bit oakey. Darker cloudier and more orange malt than lemon. Peppery yeast is refreshing, with a slight tang reminiscent of fresh Orval.. Aroma is spice, distinct blue cheese brett. Fruity hops, juicy malt base, barnyard funk. Full mouth feel & with bitterness and funky finish.

Abbey style Beer/Wines

Faux German

11% Alc/Vol. Bottle Conditioned. 6-8 months old at release. Nano batch, 100 litres. Vegan. Label art: Michael O’Brien & Robin Crawford. Seasonal. 

A 50/50 blend of our Good Lord Tripel, with either Gewurztraminer or  Pinot Gris juice,  from the Waitaki Valley. Further co-fermented with Champagne yeast. Just prior to bottling, we threw in some noble hops for fun and balance. The spicy nose and taste is entirely from the yeast, malt, hop and grape combination. Is it wine or beer? Perfect for cellar aging.

Food pairing: Proper bread and butter. Asparagus crepes, Witloof gratin, and other strong temperate climate vegetables. Fish, mussels, soft and/or strong cheese, fowl, Christmas pudding, fruit desserts, nougat, jenever.

Dark gold pour. Pure white foam that dissipates fast.Tart dry sweet and sour. Fruity & fragrant. Grainy aroma with a tart overtone. Yeasty / Belgiany but then the sweetness from the wine, grape-like nose, fruity. Sweet, heavy, and full.

Dieu Noir

10% Alc/Vol. Bottle Conditioned. 6-8 months old at release. Nano batch, 100 litres. Vegan. Label art: Michael O’Brien & Robin Crawford. Seasonal.

A 50/50 blend of our Dark Lord quadrupel, co fermented with not a fully fermented Pinot Noir from Black Star, Kurow.  Champagne yeast was added to the beer /wine, for a co-fermentation. A heady brew, the spicy nose and taste is entirely from the yeast, malt, and grape combination. Ideal for cellar aging.

Food pairing:  The Holy Eucharist! 

Dark purple, Creamy foam that dissipates fast. Belgian yeast from beer works very well with wine taste. More tannin flavour than a barrel aged beer. Nice chocolate / coffee finish.

Barrel aged Sour Ales 

We brew the “Burgundy of Beers” a Flander’s Red Ale. Also, the closely related Oude Bruin. These similar  red and brown ales are slowly aged in oak, which helps to develop a complex ‘sour tannic’ almost balsamic character, more related in taste to wine than beer. So utterly different to the Saison, yet only 20 or 30 kms away, to the north, in the flemish speaking Flanders. 
We also make mixed fermentation ‘sour’ Saisons, and almost anything goes here.

Flander’s Reds and Oude Bruin Ales

Red Bonnet, Original

6% Alc/Vol. Bottle and Keg Conditioned. 12-24 months old at release. Nano batch brewed, 220- 660 litres from one or more barriques, blended.. Vegan. Label art: Donna Demente. Core range.

Flanders Red ales are a classic style of sour ale, traditionally brewed in the Flemish speaking province of West Flanders. It is a regional curiosity that has survived the pressures of modern tastes. Red Bonnet has a beautiful ruby hue from a complex grain bill, and from aging in a Waitaki pinot noir barrel. The unique multiple yeast strains impart a lactic sourness, and  hop bitterness is replaced by a mouth puckering tartness. It has an intense fruity aroma with hints of vanilla and  tannin. This beer has been aged for one to two years  in oak, and has then been blended with a younger batch, prior to bottling. The character of this beer will become more complex and sour over time. Unlike some of the Belgian originals, our beer is not pasteurised, nor back sweetened.  Perfect for cellar aging.

Food pairing: Lunch AND dinner, but only if you’re in Belgium. Jono Galuszka says the ideal food matching, is fish and chips. Proper bread and butter. Witloof, and other strong temperate climate vegetables.  Mussels, soft and/or strong cheese, meat dishes ie. Stoofvlees, fruit desserts, chocolate, caramel and toffee, jenever.

Fruity funky nose, like a lamington with a cream and cherry filling...with just a hint of mouldy cheese! Cherry, apricot, red wine . Funky smooth fruity malt flavours .Tangy and complex, super smooth tart and tannic, with good wood and a coppery finish. Tickles the tongue with an earthy deep rich finish.

Red Bonnet, Sour Cherry

6.5% Alc/Vol. Bottle and Keg Conditioned. 12-30 months old at release, further aged for 6 months on sour cherries.  Nano batch brewed, 220- 660 litres from one or more barriques, blended.. Vegan. Gold medal, Dish magazine tasting panel 2017. Gold, AIBA 2017.  Label art: Donna Demente. Core range.

Flanders Red ales are a classic style of sour ale, traditionally brewed in the Flemish speaking province of West Flanders. It is a regional curiosity that has survived the pressures of modern tastes. Red Bonnet Sour Cherry usually has a hazy ruby hue from a complex grain bill,  barrel aging in a Waitaki pinot noir barrel, and from the fruit maceration. The unique multiple yeast strains impart a lactic sourness, and  hop bitterness is replaced by a puckering tartness. This beer has been aged for one to two years  in oak, and has then been blended with a younger batch, prior to bottling. The beer is then racked off onto Sour Cherries grown locally at Maheno by the Newlands family. The cherries add tart stone fruit complexity, with almond,  sweet vanilla and coconut flavours from the memory of the cherry stones. The character of this beer will become more complex and sour over time.   Unlike some of the Belgian originals, our beer is not pasteurised, nor back sweetened. Ideal for cellar aging.

Food pairing: Lunch AND dinner, but only if you’re in Roeselare, Belgium.
Proper bread and butter. Witloof, and other strong temperate climate vegetables.  Mussels, soft goat or strong blue cheese, Indian curries, fruit desserts, rich chocolate dessert, jenever.

Cherry, apricot, red wine and Sour, funky smooth fruity malt flavours . Less tart than Original, complex, Gentle sourness with a haze of cherry, complex subtlety of flavours, sour with lashings of cherry. Plus some Oakiness to round it off.Tickles the tongue with an earthy deep rich finish.

Scotch Bonnet

8% Alc/Vol. Bottle and Keg Conditioned. 12-18 months old at release.  Nano batch brewed, 220- 660 litres from one or more former whisky/ merlot barriques, blended.. Vegan. Bronze medal, AIBA 2016. Label art: from William Mossman, circa 1745. Core range.

Flemish Old Brown ales, or Oude Bruins are a style of sour ale, traditionally brewed in the Flemish speaking province of East Flanders. It is a regional curiosity that has survived the pressures of modern tastes. Our first batch of Scotch Bonnet began life as a Belgian Scotch ale, barrel aged in a rare N.Z. Whisky barrel. It has a touch of manuka and peated smoked malt and rubbed shoulders with our sour Red Bonnet barrel, which transformed the beer over time, a year,  to resemble an Oud Bruin or a Flander's old brown ale...We liked the result so much we cultured the soured yeast from the barrel to make more. Further aged in the bottle. Subtle sourness and sweetness in this beer is hard to define within narrow style parameters. The character of this beer will become more complex and sour over time. Unlike many of the Belgian originals, our beer is not pasteurised, nor back sweetened. Ideal for cellar aging. 

Food pairing: Lunch AND dinner, but only if you’re in Oudenaarde, Belgium. Proper bread and butter. Kippers. Mussels. Stoofvlees, and witloof, sauerkraut or braised cabbage. Stoemp. Soft goat or strong cheese. Thai curries. Fruit desserts or rich chocolate dessert. Malt whisky.

Almost like a wine, restrained and balanced. Tart fruitiness with sweet toffee. Very subtle smoke, oak and faint whisky finish. Smoky, salty, and malty, mild acidity with a surprisingly light body.

Mixed Fermentation Barrel Aged Saison / Farmhouse ales

Autobarn

7.5-9% Alc/Vol. Bottle and Keg Conditioned. 11-14 months old at release. Nano batch, 200 litres. Vegan. Silver medal, AIBA 2015. N.Z. Brewer's Guild Awards, 2015. Silver AIBA 2017. Gold AIBA 2018.  Label art: Michael O’Brien & Robin Crawford. Core range. Connection Beer with Choice Bros.

Kerry Gray from Choice Bros. suggested a connection beer and handed us a vial of The Dirty Dozen from East Coast Yeast. We made a strong version of our raw wheat and oat Grisette, then poured it into a freshly emptied Gewürztraminer barrique. Subsequently,  pinot gris barrels, then threw in the brett.. Barrel aged 12 months, Autobarn is more funk than sour, with winey vanilla overtones from the wood. This beer shows off all the farmyard character of a rustic Belgian Saison, done in a modern American way. Strong and yet refreshing, dry, yet surprisingly sweet, with a hint of vanilla oak. Served chilled. Music match to Kraftwerk's Autobahn. As they say say in Belgium, Choice Bro!

Food pairing: Mussels, fish, Waterzooi, roasted fowl, Thai green curry. Sharp cheese, asparagus, witloof,  bread and butter.

The woody funk flavours shine without sourness taking over. Bright and crisp with lingering white wine notes. Subtle blend of sour and a deliciously tangy prickly and fine mouthfeel with a nicely bitter finish. Light citrusy with subtle funk flavors. Refreshing and textured. Limestone earthy finish.

Svak ol

4.7% Alc/Vol. Bottle and Keg Conditioned. 12-14 months old at release. Nano batch, 200 litres. Vegan. Bronze medal, AIBA, 2018 Label art: Michael O’Brien & Robin Crawford. Core range. Connection Beer with Wilderness Brewing Co

A Norwegian Farmhouse Raw Ale. { Not Boiled! } 
Connection beer with Wilderness Brewing Co. Oli and Hannah, bring the foraged juniper branches with them from Christchurch. An extremely obscure style which is still practised by farmer brewers in Norway. 100% organic beer. Pilsner malt, oats, hops, juniper branches, yeast, water. Then barrel aged in a former whisky barrel for subtle souring.
Our most unusual beer. Super subtle. Best enjoyed after scything the lawn, ( or sailing the fjords in your long boat).

Food pairing: Asparagus crepes, Waterzooi, Thai green curry. Soft rind cheese, whitebait, rollmops, white bread and butter.

Very pale, well carbonated, effervescent delicate sharpness, flavours of straw, cut with hints of mild tart fruit. Spicy yeast, hint of funk. Fresh white bread, raw honey, some pine needles. Light and super dry with lime, light juniper a hint of oaky whisky. Very clean refreshing finish.

Barrique Saison, Honey Medlar

8% Alc/Vol. Bottle and Keg Conditioned. 12-14 months old at release. Nano batch, 200 litres. Vegan. Bronze medal, AIBA 2019 Label art: Michael O’Brien & Robin Crawford. Seasonal.

A Golden Saison brewed with Waitaki honey, and barrel-aged in a local Pinot Noir barrique. The Medlar fruit, was harvested from our tree, bletted then reduced to a syrup and decanted into the barrel. This beer shows off all the farmyard character of a rustic Belgian Saison, with wild yeasts from Fantome dregs, which we introduced to the barrel after the primary fermentation. Strong and yet refreshing, dry, yet surprisingly sweet, with a hint of vanilla oak. This was our Anniversaire 2017, we liked it so much we brewed it again.

Food pairing:  Roast chicken. Roast vegetables. Cream cheese, fish, bread & butter, ….honey.

Highly carbonated, flinty, oak and vanilla nose.Great mouthfeel, clove pepper spiciness with some dry orange zest. Dry as a bone and very refined. Crazy funky aroma and taste that finishes like hazelnut. Honey. Sourness with bitterness at the end. Honey cuts normal saison dryness for a old school oak aged Chardonnay vibe.

Zinneke

5.8 % Alc/Vol. Bottle and Keg Conditioned. 12-14 months old at release. Nano batch, 200 litres. Vegan. Bronze medal, AIBA 2017. Label art: Michael O’Brien & Robin Crawford. Seasonal.

A  rare Wild Ale aged in a Pinot Gris barrel. From our "naughty barrel", with a proportion of spontaneous ferment in there. A dry and delicate beer, much like a dry cider in taste, in fact there is a small proportion of wild fermented cider in there too. Often used in blending our spontaneous fruited ales.  Enjoy our Brussels' Mongrel.

Food pairing: Sliced apples, Mussels, Waterzooi, Thai green curry. Strong goat cheese, fish, bread and butter.

Dry apple-cidery nose, slight funk. Great floral and herbal nuances with nice winey notes. Tangy, lots of lemon curd tart, lemons and limes, refreshing, super dry and funky. Like a light, easy going Gueuze. Lovely balance between wine barrel flavours and subtle sour beer notes.

Spontaneously Fermented Coolship Ales

Probably, we are most proud of our Spontaneously fermented ales, following the Traditions in Brussels and Pajottenland. Respect for the originals mean we can’t call them Lambics or Gueuze, the one year old and the blend of three years respectively. The blend of 3 years is not yet bottled. Much of our young beer we have decanted onto fresh fruit, further aged, then bottled or kegged.

O’ambic

5.5% Alc/Vol. Served flat from the barrel  at cellar/room temperature, in a jug, or on hand pull. 12-14 months old at release. Nano batch, 200 litres. Vegan. Organic beer.. Label art: Michael O’Brien & Robin Crawford. Seasonal

Spontaneously fermented wheat beer, using old hops. A long three hour boil after a decoction step mash, the day before. Cooled overnight in winter months in a coolship - an open tray, in our barrel room with the doors open.. No Yeast Added!  Wild yeast only, from the air in Oamaru.  Aged in a Pinot Gris barrel for one year. It was thought impossible to make this outside of Belgium only a decade ago.
We're quite proud of this 100% spontaneous organic ale. This is very trad’.

Food pairing: Sliced apples, Mussels, Waterzooi, Thai green curry. Stinky goat’s cheese, fish,black pudding, bread and butter.

Young lambic, smooth funk . Light refreshing honey and lemon tang, feral , proper horsey Brett character. Tannins and oak on the palate and finish. “Serving it on the handpump was a stroke of genius.”

Un Deux Trois

6% alc/Vol. 3-4 years old at release. Bottle Conditioned. Nano batch, 200 litres. Vegan. 100% Organic Beer. Label art: Michael O’Brien, Lee-Ann Scotti and Robin Crawford. Seasonal at present.

A blend of our O’ambic, a spontaneously fermented wheat beer, using old hops. A long three hour boil after a decoction mash, the day before. Cooled overnight in winter months in a coolship - an open tray in our barrel room with the doors open.
We are proud of this, our first Gueuze style beer, is 25% 3 year old, 25% 2 year old and 50% one year old O’ambic, our departure from the traditional proportions or 10/30/ 60%. A labour of love!
Refermented and live in the bottle. 

Food pairing: Strong goats cheese with radish and sour dough rye bread. This style of beer is sometimes called Bruxelles Champagne , so bring out when there’s a bubbly celebratory occasion.

Fine beaded carbonation. Sour, tart apple and lemon, a hint of lime and funk like blue vein cheese, balanced with roses lime cordial funk and bretty pepper, very refreshing. “Complex delicious, perfect balance and complexity, wow!“

Bruxelles ma Belle

6 % Alc/Vol. 18-20 months old at release. Bottle and Keg Conditioned. Nano batch, 200- 600  litres. Vegan. Silver medals, NZBGA 2016 , AIBA 2018. Label art: Michael O’Brien & Robin Crawford. Seasonal.

Spontaneously fermented wheat beer, using old hops.  A long three hour boil after a decoction step mash, the day before. Cooled overnight in winter months in a coolship - an open tray, in our barrel room with the doors open..   
Aged in a Pinot Gris barrel for one year. It was thought impossible to make this outside of Belgium only a decade ago. A decreasing percentage of mixed fermentation 'sour' ale , Zinneke, blended with our one year old spontaneous O'ambic. Then, on North Otago Apricots for 6 months, prior to packaging .
Best drunk fresh as the apricot flavour fades.

Food pairing: Tangy cheese, fish, chicken, asparagus, souffle, bread and butter.  Roasted almonds.

Golden effervescence, a nose of freshly peeled apricots, passion-fruity. Pucker inducing sour, apricot taste, slight brett leather and haybarn character. Lots of flavours going on: tart, fruitiness of apricot, and funky. Refreshing. Great balance between sweetness and acidity. Nectarines and vinous notes lead into a deep and complex beer. Oak and Perry finish. “Stunning sour ale.”

La Framboise

6% alc/Vol. 18-20 months old at release.  Bottle and Keg Conditioned. Nano batch, 50- 100  litres. Vegan. Silver medal, AIBA 2018. Label art: Eliza Baster. Seasonal.

Raspberry wild ale. A spontaneously fermented wheat beer, using old hops. A long three hour boil after a decoction step mash, the day before. Cooled overnight in winter months in a coolship - an open tray, in our barrel room with the doors open. Sometimes blended with our Zinneke.   Local fruit, from Waimate, aged for 6 months on one year old, ‘our spontaneous’ coolship beer, O’ambic, then re-fermented in the bottle. 

Food pairing: Cream cheese with raspberries. Almonds, hazelnut or walnut desserts. Chocolate. 

Pink, fizzy bubbles. Very fruity and refreshing. Complex, sour tart, tonnes of raspberry and a really nice level of sour.. Beautiful, soft acidity and great funky sour depths and lots of fruit.

Oamaru Kriek

6% alc/Vol. 18-20 months old at release. Bottle and Keg Conditioned. Nano batch, 50- 100  litres. Vegan. Bronze medal, AIBA 2019. Label art: Peter Davidson & Michael O’Brien. Seasonal.

Sour Cherry wild ale. A spontaneously fermented wheat beer, using old hops. A long three hour boil after a decoction step mash, the day before. Cooled overnight in winter months in a coolship - an open tray, in our barrel room with the doors open. Then poured onto local sour cherries from the Newlands Orchard at Maheno, for six months , prior to packaging.

Food pairing: Oat crackers. Tangy strong and cream cheese. Almonds, hazelnut  or walnut desserts. Vanilla ice cream. Chocolate.

A gentle pink blush, and foamy fizz. Sweet cherry, almondy, coconut vanilla aroma. Sour cherry, redcurrants with a funky brett sour backbone. Refreshing spritzy finish.

Terroir Blend, 2017

6.6% alc/Vol. 12-18 months old at release. Bottle and Keg Conditioned. Nano batch, 200  litres. Vegan. Bronze medal, AIBA 2019. Label art: Lee-Ann Scotti. Seasonal.

Lambic style, spontaneously fermented wheat beer, using old hops. A long three hour boil after a decoction step mash, the day before. Cooled overnight in the winter months in a coolship - an open tray, in our barrel room with the doors open.  Nine Barnyard Owls from Gladstone, in the Wairarapa, have an active coolship programme, this beer blend, their first release. A 50/50 blend of one year old spontaneously fermented coolship beer from two breweries. Traditionally served flat at cellar temperature, this one is refermented in the bottle /keg. 

Food pairing: Sliced apples, Mussels, Waterzooi, Thai green curry. Strong goat cheese, fish, bread and butter.

Crisp tart dry lemon and apricot. Strong Brett character ,complex , clean acidity and light cidery funk. Mellow, refined, refreshing.