Porter & Stout

Martinborough Pinot Noir at its best with earthy aromas, dried red fruit flavours and freshness. Kereru is the brainchild of lawyer-winemaker, John Porter, who donates a portion of the proceeds from the sale of every bottle of Kereru Pinot Noir towards the upkeep and maintenance of a block of restored land with the aim of retaining its restoration into native forest for future generations.

This wine drinks beautifully now at seven years old and retains gorgeous bright fruit freshness with a core of savoury complexity and a long finish. We think it represents great value for money.

Meet a special new dry Martinborough rose made from Pinot Noir grapes grown on Porters Pinots Vineyard, which is situated at the start of the Wairarapa's most famous wine village. Tasty, dry and pale in colour, following the trend for light coloured, flavoursome pink wines.

Rammstein Kraft Bier offers unique and exquisite taste. This Stout has aged 4 months in casks previously used for Rammstein Rum Limited with Islay Whiskey Cask Finish. These add delicate flavors from the rum and delicious smoky notes from the Islay Whisky.

10% ABV

"This award winning ale is called "Elemental" porter. It is a classic English porter. It is a medium bodied beer with chocolate, and roasted notes. Extremely well balanced and hopped using a New Zealand hop variety." 

6%ABV

Named after our beautiful boy Max. a border collie who has droopy, dark lips. The beer is a London style brown porter. Pours dark brown with a red hue. Bready, biscuity and toasty malt flavour with light roastiness. Smooth chocolate, caramel and a hint of coffee are derived from English ale malts. It’s quite a quaffable dark ale.

5.2% ABV.

BALTIC PORTER // 8.0%
A robust smooth porter with subtle roasted malts and aromas of dark fruit, toffee and berries.

A velvety milk stout, brewed with oats, organic cocoa powder and cocoa nibs. This decadent combination is apparent on both aroma and taste, with earthy cocoa and dark berryfruit leading into a creamy, sweet finish balanced with a touch of bitterness. 

An apt companion for the Winter season, we think that this beer will also make a perfect dessert with the addition of a scoop of vanilla ice cream. 

For this years release of our Chocolate Stout we've used cacao nibs and cocoa husks from Lucid Chocolatier for a smooth chocolate hit, and oats for velvety texture

5.6% ABV

Hop-forward beers weren?t popular when we started brewing in 1980. But we loved them, and we knew that if we were going to open a brewery, we?d better make something distinctive. It?s been 40 years since then, and we?re still brewing what we love. This beer showcases the bold flavors and aromas of a classic West Coast IPA: intense pine and citrus with a deep gold color and slight caramel sweetness. Here?s to following your passion, and to the next 40 years.

6.0% ABV

A classic double stout from a recipe discovered in the vaults of Britain's oldest brewer.  This beer combines the complex flavours and characteristics of pale ale, roasted crystal and chocolate malts with the finest kilned roasted barley.

This magnificent example of a classic double stout delivers a velvety-smooth palate of dry, burnt flavours complemented by roast, cocoa and coffee notes.  Black, creamy and delicious, it is a Shepherd Neame masterpiece.

5.2% ABV.

ABV: 7.0%

Story:
We?ve collaborated with Adrianna and Tane of Proof & Stock Coffee (New Plymouth) to create this Coffee Stout that?s brewed for the people. We?ve used their Onenui Blend, a darker roast of beans from Indonesia, India, Ethiopia and Colombia to lend this smooth oatmeal stout a deep and rich coffee character that is both warming and soothing.

Hops:
Malt: Gladfield American Ale, Gladfield Dark Crystal, Gladfield Aurora, Gladfield Dark Chocolate, Gladfield Munich
Other: Gladfield Dextrose, Gladfield Lactose

Everyone loves a good bit of irony. In this instance though, probably not the Annabell family. Like many European Taranaki settlers, the Annabell ancestors spent their lives clearing Manuka scrub from the land in the Waitotara Valley, only for James and Toby Annabell to allow the Manuka to grow back so that the lucrative honey could be harvested. Egmont Honey now have over 4000 hives and export to more than 20 countries around the world. This beer is a cross-pollination of ideas between Egmont Honey and Shining Peak, which results in a smooth English Brown Ale balanced with the sweet flavour of Taranaki's finest gold.

6.2% ABV

Limited Edition New Zealand Whisky Barrel Aged Imperial Stout

ABV: 11%
Malts: NZ Ale Malt, NZ Pilsner Malt, NZ Dark Crystal Malt, NZ Dark Chocolate Malt, NZ Aurora Malt, German Caramunich Malt, German Carafa Malt
Hops: Pacific Jade

The 2023 Vintage Stout is the fifth release of our ?Vintage? range of yearly Barrel Aged releases.

This Imperial Stout was brewed with a ?Reiterated? Double Mashing schedule, in which the second mash is mixed in with high gravity Wort from the first mash. This process allows us to extract a more concentrated sweet Wort, which feeds the yeast to create a higher alcohol brew.

A small addition of dextrose sugar in the fermenter added an extra hit of alcohol which gives this beer a warming balance to the oak tannins. We then decanted the beer into New Zealand Whisky Barrels from P?keno Distillery, and left the beer to rest for nine months.

The process of Oak ageing creates a chemical reaction between the wood and the beer, in which flavour compounds such as tannins and vanillins leach into the beer, creating a rounded and complex flavour. By treating the oak barrel as an additional ?ingredient? we?ve been able to create this complex and rich brew that is perfect for winter nights, and will also cellar extremely well as it gains complexity with ageing.

ABV: 11%
Malts: NZ Ale Malt, NZ Pilsner Malt, NZ Dark Crystal Malt, NZ Dark Chocolate Malt, NZ Aurora Malt, German Caramunich Malt, German Carafa Malt
Hops: Pacific Jade

The 2021 Vintage Stout is the third release of our ‘Vintage’ range of yearly Barrel Aged releases.

This Imperial Stout was brewed with a ‘Reiterated’ Double Mashing schedule, in which the second mash is mixed in with high gravity Wort from the first mash. This process allows us to extract a more concentrated sweet Wort, which feeds the yeast to create a higher alcohol brew.

A small addition of dextrose sugar in the fermenter added an extra hit of alcohol which gives this beer a warming balance to the oak tannins. We then decanted the beer into Tasmanian Whisky Barrels and left the beer to rest for ten months.

The process of Oak ageing creates a chemical reaction between the wood and the beer, in which flavour compounds such as tannins and vanillins leach into the beer, creating a rounded and complex flavour. By treating the oak barrel as an additional ‘ingredient’ we’ve been able to create this complex and rich brew that is perfect for winter nights, and will also cellar extremely well as it gains complexity with ageing.

Morgana

The idea behind Morgana was to brew a layered and full flavoured English Stout with low abv and a very big body. So we pulled out all the tricks to end up with a really full bodied beer that clings to the glass. There's a lot of speciality malts and rye in there to keep it interesting and a fruity English yeast, Windsor. At 3% it's a great sessionable beer that doesn't compromise on flavour.