Our Beers

Here’s most of the beers we’ve made, some we make frequently, others we won’t repeat.
We try out new beers all the time so this list is ever-changing.

Our take on the NZ style of IPA. It provides a punchy bitterness combined with notes of pineapple, passionfruit & citrus from a healthy dose of Kohatu Motueka & Nelson Sauvin hops.
Indulge in the silky smooth body of our rich & creamy milk stout. Added coconut & almond have been lightly toasted to give depth to an already sweet & roasty delight.
A beer made to celebrate the arrival of our daughter, Juniper. It combines juniper berries and lemon zest the end of the boil highlighting a floral yet spicy aroma and US Cascade hops for subtle notes of grapefruit.
Indulge in the silky smooth body of our rich & creamy milk stout. Added coconut & almond have been lightly toasted to give depth to an already sweet & roasty delight.
This New England Style IPA is a hazy and juicy number full of a mix of NZ and US Hops. Notes of crushed gooseberry courtesy of Nelson Sauvin combined with both tropical and stone fruit flavours from Ekuanot and Rakau.
Indulge in the silky smooth body of our rich & creamy milk stout. Added coconut & almond have been lightly toasted to give depth to an already sweet & roasty delight.
Our original Bake Sale Oatmeal Stout base, transformed with the additions of raspberries and toasted coconut with a touch of vanilla.
Chock Beery is an Oatmeal Stout with a medium body and smooth texture from a decent helping of oats from Harraway’s. In addition we add roasted cacao nibs from Ocho Chocolate and a mix of raspberries and boysenberries which provides an up front chocolate hit, with a lingering berry finish.
Simcoe Smash
A Smash beer is made of a single malt and single hop (s.m.a.s.h) and in this case we have created an IPA using Gladfield Malt’s American Ale base malt combined with US hop Simcoe both late in the boil and as a dry hop.
Our first ever Saison! A mix of Pilsner and Munich malt, combined with NZ hop Riwaka added late in the boil compliment the earthy, peppery and spicy notes from the Belgian Saison yeast.
Hazy and golden in appearance with a refreshing taste of pineapple, citrus and tropical fruits. This drop features generous additions of US hops Amarillo, Citra and Mosaic both at the end of the boil and in the dry hop.
Has a great amber colour and a balanced malt/hop profile using US hops Centennial, Amarillo and Ekuanot.
Introducing the Noisy Ombré Pale Ale, the “Dunedin Hopped” Pale Ale. A sessionable drop featuring two hop varieties grown right here in Dunedin. The first being a Cascade variety grown at our own home in Fairfield and the second being a mystery hop grown in the courtyard at Ombrellos Kitchen & Bar.
Hazy Pale Ale made to showcase the hop Zythos, with smaller additions of both experimental NZ hop Hort 4337 and Citra.
This porter is made using roasted cacao nibs from local Ocho Chololate to provide an initial chocolate aroma supporting by a rich malt base, finished off by some sweetness from Central Otago cherries.
An english style brown porter made using locally roasted Evoke Coffee from Ironic Cafe with and addition of vanilla and touch of cinnamon.
A winter spiced brown ale with notes of chocolate and additions of cinnamon, ginger, allspice and cloves.
Golden in colour and crisp with a dry finish. This IPA uses the additions of lime zest to create a punchy aroma and followed by the flavour of the mango addition. These flavours are complimented by a trio of NZ hops Motueka, Rakau and HORT 4337, boosting those tropical notes.
A full bodied Robust Porter with a complex range of flavours. It has an earthy character with notes of coffee, chocolate & a pleasant hint of spice.
This classic Stout has been pumped up with an extra helping of dark chocolate malt. Its initial chocolate aroma is the result of a delicious load of locally roasted cacao nibs – straight from Dunedin’s own Ocho chocolate factory. The chocolate is followed by a coffee hit thanks to a very healthy dose of Harpoon cold brew coffee.
A full bodied Stout made using roasted pecans in the mash, vanilla at the end of the boil and cold brew coffee from Harpoon at the end of the fermentation.