Happy New Year!

Say goodbye to 2018 anyway you want – then have a good sleep in and join us at Asylum from 1pm New Year’s Day to welcome in 2019 – a beautiful fresh year full of promise and good things.

We’ll be open from 1pm with Kip Tipuna and Wynton Lawson on sounds – Steve Nally on the bar – koha entry, BYO food, BYO kids and prepare to chillax.

Open more hours

Invercargill Brewery is about to be open more hours.

It will be open from 12noon to 4pm for a family-friendly Sunday- jam session from Sunday January 21.

“We don’t want to reinvent the wheel – there’s already some great stuff going on in Invercargill – we’re trying to fill in some of the gaps.”

In a twist on the traditional BYO, families are encouraged to bring their own picnics.

“Of course we will always have food available, and where possible food trucks, but particularly with young families it’s great to be able to pack your own food,” Steve Nally said.

Anyone who plays a (portable) instrument is encouraged to bring that along too and join in the fun.

The eclectically themed space is furnished with comfy old couches and chairs, patiently compiled in an 18 month long op-shopping spree.

“It’s always fun when some-one comes in and recognizes the sofa from their old flat,” Steve Nally said.

Since the brewery gained its on-license for events and functions in October, it’s been open every Friday night, as well as for special events and private functions.

First on the line-up this year is February 2 when Dunedin-based folk duo Flora Knight and Sean Donald will take to the stage from 8pm with fiddle and guitar. Presented by Massav Productions, tickets are available from Ticket Direct.

Another Massav act is Christchurch Indie rockers, the Jas Josland Band, who will be ringing in the Chinese New Year at Asylum on February 16 as part of a New Zealand tour.

The House Series will be tickling funny bones again this year too. On March 17 comedians Nick Rado and Raybon Kan host “Rado and Raybon Save the World” at Asylum. (House Series tickets are available from Event Finda.)



Asylum for Fathers

Nothing says  “I love you Dad” better than a pre-paid tab brewery tab that they can spend at the bar, in our Cellar Door off-license or even on a delivery to their door (if they are a NZ resident).

Check out the cool range of dad friendly options at Invercargill Brewery’s  Pledgeme Campaign for Asylum – our event and entertainment venue – check out all the details here http://pldg.me/asylum.

We’ve set things up so the more we raise, the more value our pledgers receive, and they don’t even have to be local to be supportive – ex Southlanders can invest in bar tabs for when they come home, or t-shirts to look cool anywhere.

Brilliant Eh!


Contract brewery off the Invercargill Brewery menu

Invercargill Brewery is calling time on contract tanks.

Invercargill Brewery partnered with Yeastie Boys in 2008 together pioneering the contract model that has enabled many new breweries into the market, however it is now removing the service from its offering.

Yeastie Boys are moving their bulk production to Urbanaut Brewery in Auckland, closer to their main markets and centralized logistics, while Invercargill Brewery focuses a lot closer to home, converting its dispatch area into an Asylum (aka Events and Live Entertainment Venue).

“Stu (McKinlay) and I had a frank conversation earlier this year and agreed to work on a conscious uncoupling for the benefit of both our businesses.

“Our other contract customers have already either set up their own breweries, or moved production to breweries closer to home … and we are talking with the remainder.

“The industry has changed a lot in the last decade, with everything from more players in the market, to a big, expensive transport rift in the middle of New Zealand, all of this means we are looking at a more regionalized industry,” Nally said.

“I remember going to an export forum in Australia and the message was clear that the craft beer consumers there didn’t want one big juggernaut of a brewery to develop as the third player in a three pint race – they wanted two major breweries and a whole lot of small craft breweries offering variety in that third space – and I think it’s the same here.

“Contract brewing enabled us to use our spare capacity to diversify the industry and, in its early days, that was a win-win, for us and the industry as a whole.

“However, now we have explosion of offerings the challenge for the industry is different.

“Knowing that, it would be irresponsible of us to continue to offer brewing services to brands who are facing steeper and steeper uphill battles to sell their beer into the market.

“We work with a live product that has a shelf life, we don’t want to leave customers stuck with stocks they can’t sell, or end up dumping bottles in an aged condition on the market – that only hurts the whole industry.

“Contract brewing still has a place but that’s in collaboration and shared capacity with other breweries rather than brands – and working to ensure that our industry is making the best beers we can.”

Invercargill Brewery will continue hosting the Southern Malt Collective, which started life four years ago as a collaboration brew that quickly morphed into a craft brewing seminar with a focus on education.

“We are at the end of the world. One of the best things about contract brewing was having some of New Zealand’s best brewers come down and brew with us, with the Southern Malt Collective we can still do all that,” Nally said.


Calling all apples

Invercargill Brewery is gearing up for a record Heritage Cider press on Saturday April 8 thanks to the generosity of Southlanders. Anyone keen to have a go at cider making please contact us, we aim to be getting under way at 9am Saturday April 8 and continuing until apples are pulped. Meanwhile, keep bringing in those apples.

Heritage Cider launching on Friday

Fans of authentic ciders can check out the taste of Southland summer at Invercargill and Dunedin on Friday November 11 with simultaneous launches of Invercargill Brewery’s Heritage Apple Cider.

Heritage Cider will be on tap the Invercargill Brewery Cellar Door at 72 Leet Street from midday, and The Inch Bar 8 Bank Street Dunedin from 8pm .

This genuine taste of Southland is different each year, made from donated windfall apples from around the district in the timeless rack and cloth method of Summerset, all by hand by a bunch of hardy Southlanders keen to keep tradition alive.

The brewery put out a call in April for surplus apples – and the liquid fruit of that labour is now ready to drink.
Champagne yeast was added to hand-pressed juice, which was left to ferment out before being set aside to age, allowing the flavours to mature for six months.

This year, as always, apples came from throughout Southland, from those keen to use not waste, and from others looking for a tangible taste of Southland. Fuji apples from Darlings Orchard in Central Otago were used to bulk up the volume.

Unfiltered with no added sugar, it pours an effervescent gold, the taste is pure apple with the rich warmth of the 2015-16 southern summer, a touch of acidity and extra tannins delivering full mouthfeel with a dry finish.

Apple donors and labour volunteers can collect a 1.25l sample rigger of the fruits of their labours from The Cellar Door at 72 Leet Street from Friday – we think it’s been well worth the wait.
Invercargill Brewery has been hand-making cider since 1999.

Cider Makers: Steve Nally, Gina Kearney, Kelley Robertson, Mel Kurman
Apples: Fuji (from Darlings in Ettrick), Roxburgh Plums … and all over Southland,
Yeast: Champagne
ABV: 6.5%
Taste: Delicious

Ring the date – November 4

Massav Productions presents Left or Right for your listening pleasure on Friday November 4 2016 with special guest Lachie Hayes. Doors open from 5pm and, as always, tickets are limited.
On the night: This really is a party in a brewery so either dress warm or be prepared to dance hard. The house bar includes cider, non-alcoholic drinks and wine as well as our delicious range of craft beers so there is something for everyone – if you’re not sure what you like, you can always ask for a wee taste before committing to a glass. Sorry our license precludes BYO. We partner with some of Southland’s best food trucks for in-house catering so the cook can have a night off too. Cash and eftpos accepted on the night for everything except CDs from the performing artists, so have a couple of $20s on hand in case you decide you need to hear more.