Celebrating Hauraki

We are pleased as punch to have been chosen to brew Radio Hauraki 50th birthday beers and ciders … a hush-hush project that we’ll be making a lot of noise about come Thursday when Matt Heath & Jeremy Wells will be broadcasting the Hauraki breakfast show live from Invercargill Brewery Cellar Door.
Doors open 6am, come join the party.

Craft Beer fans in Wellington?

Pop down to to Wellington College this afternoon for the inaugual NZ Craft Beer League Game.  Invercargill Brewery Football Team are taking the field  to play Garage Project, with kick off at 2.3opm.

Organiser and team captain Kevin Downie has promised a great game.

“I don’t promise that we’ll win, but we will be sober when the whistle blows.”

The Invercargill Brewery Football team, had independantly planned to travel to  Wellington to watch yesterday’s Phoenix clash and decided to add a bit of local flavour to the trip.

Spectators are welcome to the match, and the aftermatch function at Bebemos.


Otago Craft Beer & Food Festival 2015

Invercargill Brewery is posing a rhetorical question, “What can’t you do with Pitch Black Stout?” Which it will be answering today with a movable feast of Pitch Black varietals on handpump at the Dunedin Craft Beer & Food Festival at Forsyth Barr Stadium that will go something like this.

  • Pitch  Black – Stout – ABV 4.5% – IBU16 – The usual suspect. An internationally award winning stout which is rich and creamy, with notes of coffee and chocolate. Lightly hopped to hit a mid-point between sweet and dry, it’s our most loved beer.
  • Pitch Black Pucker – Sour Stout – 4.5% – IBU 16 -Same delicious stout, with a bit of funk for a funky day … and possibly Steve Collin’s favourite beer style. Or maybe not.
  • Pitch Black Moonshine – Stout – 5% – IBU 16 – So, we’d just emptied a barrel of 53%ABV all malt spirit when the inspiration hit. What would happen if we refilled it with Pitch Black and left it for a couple of months to mellow out? And now we know, we’ll definitely be doing that again.
  • Pitch Black Coffee  – Stout –  4.5% – IBU 16 -To celebrate International Coffee Day in September we let our barrista trained brewer Damon Milne loose on the brew floor with a bag of Allpress Coffee beans. This is the result.


Of course it’s not all black beers.

·         Hop Goblet III – Pale Ale – ABV 5.6% – IBU 42.5  The ANZAC edition of a moving feast that has same Gladfield Malt profile with a hop component that hops around like, ah, hops. No 3 features Australian Summer & Helga Hops.

  •     B.man – NZ Pilsner -ABV 5% –  IBU42 – from our house range, showcasing the distinctive stylings of  Riwaka (Motueka) Hop. A uniquely NZ lager.
  • IRA (Invercargill Red Ale) 5.5% – IBU 55+  – It started out with a blend of four Kiwi hops to deliver a mouthpuckering  55 IBU.  Then we dry-hopped it. This one is definitely for Hop Heads. Caution advised.

·        Old Particular – Old English Ale – 5% ABV – IBU 24–The Otago University Food Science Department played a key role in this collaboration brew. Science just got a whole lot more interesting.

  • Nally’s Cider – 5% ABV – 100% Central Otago apple juice, fermented with champagne yeast to deliver, a crisp, refreshing sugar-free fruit wine – the perfect palate cleanser between beers.

Celebrate International coffee day with a Long (Pitch) Black

What happens when you let a barista loose in a brewery? Well, when it’s Invercargill Brewery  production brewer Damon Milne the answer is Long Pitch Black.

This special small batch edition of our iconic stout is a sessionable 4.5% and which has been made with Allpress Coffee beans. It  will be launched in both regular (on tap) and super smooth (on handpump) at Zookeepers in Tay Street Invercargill from 5pm on Tuesday September 29, which just happens to be International Coffee Day.

Clarkie’s  coffee themed menu for the evening includes specials like Fare Game wild venison burgers.

Golden Moment

Big thanks to the judges of the 2015 Brewers Guild Awards announced last  night; gold medal for Sa!son and bronzes for Cherry Spike, Smokin’ Bishop and our funky little Pitch Black Moonshine. and for our Yeastie Boy friends silver for  Digital IPA & PKB Remix 2015 Dark Matta with bronzes for I AM, His Majesty 2014, Divine Hammer.

And an even bigger shout out to the drinkers of fine craft beers – we couldn’t do it with out you (and you know who you are!)


Now Pouring Hop Goblet III

Hop Goblet Mark III is our Anzac Edition, teaming NZ grown Gladfield Malt with a pair of Tasmania Grown hops – Summer and Helga – still to 42.5 IBU. There’s nothing brash about these Australians, our brewers are detecting hints of  tropical fruit salad reminiscent of some of our favourite Kiwi hops, and certainly a lot more subtle than the big bold American Centennial of Hop Goblet II.

Hop Goblet IPA began as  Invercargill Brewery’s answer to the Westcoast IPA Challenge posed by Wellington Malthouse in 2014.

No I was A blend of seven hops (Kohatu, Chinook, Czech Saaz, Crystal (US), Dr Rudi, Cascade & Columbus) offer up a beer that’s as uniquely NZ West Coast as it is USA. The aroma is pure Kiwi, reminescent of the rich green of a Native forest half an hour after a drenching deluge; the flavour is USA – with strong citrus and bitter grapefruit foremost of the palate of this stylistically light-bodied beer. The result is a crisp, tight … Hop Goblet.

Ask for a taste when you’re next in The Cellar Door – and remember  to let us know which you prefer.


Heritage Cider Ready to drink

Heritage Apple Cider is back – the genuine taste of Southland is 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 a call in April for surplus apples – and the 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 five 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.

Like  Alex Glennie. Now retired and living at Otatara on the outskirts of Invercargill, he  returned to the family farm at Balfour to gather apples from the orchard  his grandfather planted when he arrived in New Zealand. Alex plans on taking a dozen bottles of Heritage Cider on a pilgrimage home to Scotland later this year.

Unfiltered with no preservatives, it pours an effervescent gold, the taste is pure apple with a touch of acidity and extra tannins delivering full mouthfeel with a dry finish.

Bottles have been set aside for apple donors and labour volunteers that can be collected from The Cellar Door from Saturday.

Heritage Cider will be drinkable from its release but, for those who are patient, this is a product that improves with age.

Invercargill Brewery has been hand-making cider since 1999.

                       HERITAGE CIDER FACTS        

Cider Makers: Steve Nally, Gina Kearney, Malcolm McKenzie, Chris Ellenden, Michael Bashford, Michael MacNamara, Susan Walker, Craig & Gemma Merrill, and Max Nally

Apples: Fuji (from Darlings in Ettrick), Roxburgh Plums … and all over Southland,

Yeast: Champagne

ABV: 7%