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.)

Ends

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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!

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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.

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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.

HERITAGE CIDER FACTS
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

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Limited door sales available $30 a ticket for this talented double billing, another Massav Productions triumph!

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