Special Collab Pack

We love to experiment. So we've laid down a new hazy starting with a trifecta of yeasts. We are really excited by where we can take our new in-house Hazy Yeast Blend™ so we've co-pitched it with Metschikowia Reukaufii, an exciting yeast isolated from flower nectar, and a new biotransformative wine yeast. Layered on top are triple doses of Nelson Sauvin, Citra®, Amarillo™, and Idaho 7® added anywhere we could fit them. A citrus laden tropical fruit bonanza for the ones who like to take a chance.

The Zombies are back with a vengeance in this 330ml hazy brew and now they are looking for more hops... Luckily we have them covered with three of our most gruesomely delicious hops - Pahto, Santium and Citra; three undeniably bitter varieties laced with grapefruit and citrus notes to deliver you to your grave.... Enjoy!

Like walking the streets of San Francisco in a fog. A flavour shockwave delivering awesome automatic dankness for your pleasurable needs. The reverberating level of fun in your mouth hole snaps shut like a wet green alligator in a technicolour dreamcoat. Synthesthesia for the masses. Brewed with Nelson Sauvin, Comet and Simcoe hops.

We have taken super beers to the next level with this one. Using the Magnum hop; a high-alpha hop that takes over your pallet with bitterness, mutated with simcoe and columbus, giving it that piney, resinous note. Let the flavours take over! your customers will move mountains for a can of this absolute knock out.

Epic Hop Zombier IIIPA 10% - The dead rise again! Just when you thought it was contained, it's another Hop Zombie outbreak and even more perilous than the original. Board up your windows and load up the shotgun because this hop-fuelled 10 percenter is 100% high octane IPA and takes no prisoners. Our accomplices at Fork & Brewer are just as much to blame for making Hop Zombie into something more Hop Zombier.

Motueka hops and Nectaron hop oil combine to create an NZ Pale that we think is pretty damn unique. Juicy, zesty and lively with big citrus and tropical pineapple flavours. It tastes awesome. Anything else is Stuff and Nonsense.

A sophisticated cocktail of coffee and vanilla, wrapped up in a big boozy stout. Notes of coffee liqueur, burnt sugar, molasses. Serve in a martini glass for maximum pomposity. Barrel aged for 12 months in a blend of first and second use bourbon oak casks. Coffee from Cloud Gate coffee.

Get ready for a total eclipse. Our first DIPA could possibly be celestial: a supple nose of fruity and dank hops makes way for a bright halo of ripened tropical fruits above a luscious, lingering creamy mouthfeel. Feeling Lucky? We got you covered.

This DIPA has been double dry hopped with a new hop variety from Yakima Chief, HBC 630, then we’ve added Simcoe cryo and Mosaic hops. The result is a slightly sweeter beer with bright citrus flavours, hints of sweet berries and creamy notes of peach and banana. Hops: HBC 630, Mosaic, Simcoe Cryo

A dark crimson, floral, berry-flavoured mead in a beer style. We’ve steeped whole dried hibiscus flowers to extract the flavour and colour into a tea, and ferment it with our custom blend of eucalyptus honey. We then finish off the mead with both, whole-crushed and pureed blueberries. The result is a tannin-rich, floral mead with a dry wine-like finish that is excellent with any meal consisting of red meat. As with all our meads, the Hibiscus Blueberry is made from natural ingredients with no additives, artificial sweeteners or colouring. Lovely in both sight and taste.

The Classic Mead is an interpretation of a beer-style mead at 5.5% ABV. Designed to be session-able, it is refreshing, crisp and tart with prominent notes from the custom blend of eucalyptus honey that was developed in conjunction with Australian apiaries. Made from all-natural ingredients with no additives, artificial flavouring or colouring, the Classic is the perfect companion to food that is big on both flavour and grease. Best enjoyed chilled on a hot Singaporean-like sunny day.