Only the best goes into our brews – sourced from trusted New Zealand suppliers.

We take real ingredients like malt (the bulk of it from Gladfield Malt at Dunsundel in Canterbury with specialties from Cryer Malt in Auckland), hops (mostly grown and processed by the New Zealand Hop Board at Moteuka), Oreti River Water, and add brewers’ yeast to turn them into a range of delicious flavoursome beers.

The apples for Nally’s Cider are  grown and specially juiced for us by Darlings Orchard at Ettrick.   When we make Heritage Cider that’s with windfall apples from Southland trees. We’re indebted to the marvelous work done by Robert and Robyn Guyton whose Heritage Orchard Project is saving the delicious cooking and cider apples of  Southland for us all – it’s a privilege to be able to make Old English cider, the old-fashioned way with the genuine old-style apples like the whimsically named Slack My Girdle, Sweet Alford, Yarlington Mill and Kingston Black.

All our beers and ciders are batch brewed on premise right here at 72 Leet Street, Invercargill, New Zealand.

From here they’re packaged into 330ml bottles, or kegs, and shipped around New Zealand – and the world.