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Growing up next to Grandad's pub, there were two choices of ale at the bar. Bitter or Best Bitter...
Biscuit malts, Fuggle hops and restrained alcohol result in a traditional session beer. Enjoy at cellar temperature and with a Ploughman's lunch!
6.0% ABV.
Native - Our drinks are made simply ? with sparkling water, fermented and distilled cane sugar, a dash of real fruit flavour, and a hint of stevia. That?s it!
Each can boasts pretty much no sugar, carbs, or fats, and only 85-100 calories (depending on flavour). So if you?re on a low-calorie or low-carb diet, like Keto or Paleo, check out our nutritional panel - and see if it?s right for you.
4.6% ABV.
Blended Cherry Blossom Sour with Ume & Sencha Green Tea
Literally ?forest bathing? in Japanese, Shinrin-yoku is the calming and rejuvenative act of walking slowly through a forest, allowing the senses to ?bathe? in the natural stimuli around you. Inspired by Shinrin-yoku, this mixed ferment sour has been barrel aged on Japanese ume plums, blended with another aged sour fermented using only sakura (wild cherry blossom), and then infused with the finest Japanese sencha green tea. Close your eyes, take a stroll and let delicate notes of plum, almond, new grass and blossom wash over your senses. Your own forest bath in a bottle.
6.6% ABV
Jim Barry's Lodge Hill RIesling is one of the most value dry whites in store. It's super tasty little number with all the fresh flavours of dry cool climate white wine, including lime zest, green apple skins and a long, citrusy finish.
This wine comes from the Barry family's Lodge Hill Vineyard, which was planted 480 metres above sea level in Clare Valley in 1977. The altitude provides cool nights and preserves fresh characters, such as the acidity in this wine, enhancing its freshness and adding length to every succulent sip.
It drinks well now and will age well for up to a decade.
A pale sour beer, fermented with wild, mixed cultures and barrel aged for up to 2 years. This edition we put fruit versus hop, we refermented this beer with Satsuma Miho mandarins and finally dry hopped with Mandarina Bavaria hops creating a sour, juicy, wild and complex brew
7.2% ABV
Created in Torino, Cinzano Rosso is the original of Cinzano?s vermouth portfolio. Its amber colour reflects the product?s rich infusion of herbs and spices, while representing its prestige and quality. It is the perfect ingredient for cocktails thanks to its delicate, yet persistent aftertaste and can be served neat or with a splash of soda.
Appearance - Amber
Nose - An aromatic mix of vanilla and black cherry, with a hint of creamy caramel
Tast - eSmooth, with a subtle hint of initial sweetness, opening to spices and complex bitterness, before a botanical finish of artemisia
Glenmorangie's Tarlogan is their third expression in the Legends series that was originally released for the Travel Retail market. It's matured in a combination of ex-bourbon casks and virgin oak casks.
Impressive dark ruby coloured wine full of ripe black plums, cassis and red liquorice flavours underpinned by delicate floral notes of sweet and peppery aromas. This stunning wine is made from grapes grown in a natural amphitheatre scoured out by the Waipara River where old Cabernet Franc vines grow late into the long dry autumns in North Canterbury.
Deep in colour, with a complex and roasty malt profile, Abyr is our latest variation on GF brewing.
6.0% ABV.
Brewer's Notes
We really care about our beer and making the best quality beer possible. Auro Gluten-Free Ale is no exception and is made under HACCP (Hazard Analysis Critical Control Points). It has 4 stages where we check for the absence of gluten in the beer - in the kettle, in the fermenter, post filtration, and in package. We use an industry accepted method for testing for the presence of gluten (gliadin and hordein proteins) which has an incredibly low threshold of detection of 1PPM (which is well below the accepted minimum detection level of 3PPM). Food Standards Austalia New Zealand specifies that a product may only be called Gluten-Free if there is no gluten detected and considers a result of less than 3PPM as suitable for calling "Gluten-Free". We test ourselves at a far more stringent level of testing than is applied in the US, EU, UK, Australia or New Zealand. We are confident that we are achieving this result and would not release the beer if it tested otherwise. We produce other products which do contain gluten and have a very rigorous cleaning schedule which we follow prior to making our gluten-free beer. Breweries are typically kept to a very high standard of cleanliness, but there are problem points which we have identified on our brewhouse where proteins can build up as staining or deposits. To address this we perform a second level of cleaning beyond our usual caustic-based standard cleaning procedures with an intensive renovation cleaning procedure prior to making Auro. To do this we strip off key fittings from the brewhouse and manually clean the problem areas and visually inspect all surfaces to make sure they are not stained with deposits, and then use a hot-acid detergent wash of all the food contact surfaces in our kettle, heat exchanger, and transfer hose.
Launched at Beervana 2021,
Flavours: It?s like getting your mango milkshake fix with some awesome sour stone fruit flavours. For the nerds in the house, tell them this is a yeast that also sours. It?s called Philly Sour Yeast and it?s a whole new way to sour.
4.4% ABV
Best Before: 25/11/2022
Our juiciest, fruitiest and haziest IPA ever. An explosion of tropical hop flavor at 8.3% ABV.
Made in small batches using only the heart of the Tequila distillate. Arette does not allow the heads and tails to re-enter the distillation process creating a smooth, cool, pleasant and sophisticated style. You can taste the difference.
Pale golden with citrus, grass, mint, flowers and traces of oak. Opens softly and relatively dry then passes into citrus notes with a slightly spicy finish. This is an excellent example of balance between the agave and the barrel.
10 months rest in oak barrels