Wine

8.8% - Spontaneous Five Year Blend

The ultimate expression of Wild Workshop?s inner city terroir. An artful blend of five years? worth of 100% spontaneously fermented beer, aged in a mix of oak and acacia, creating a complex and beautifully balanced beer with tart fruit notes and a superbly dry finish. The result of five years? hard work, and a little chance, luck and magic.

The ultimate expression of Wild Workshop's inner city terroir. 

An artful blend of three years' worth of 100% spontaneously fermented beer, brewed with New Zealand grown pilsner malt, raw wheat and hops, using traditional mashing techniques, an open coolship and extended ageing in oak. 

Complex and beautifully balanced, with tart fruit notes and a superbly dry finish - this beer is the result of three years' hard work, and a little chance, luck and magic.

8.2% ABV. - Spontaneous 3-year blend

Barrel aged sour red ale

Inspired by the Flanders Red style, this special sour ale is brewed using a generous portion of dark malts, then aged for an extended period in a mixture of wine and whiskey barrels creating a rich red-brown beer with lifted notes of tart fruit, cherry, plum, vanilla and dark chocolate.
Alsof er een engeltje over je tong piest. 

8.5% ABV.

Garage Project is nothing if not innovative and now that this brewery is making wine, it can hardly ignore New Zealand's favourite red - Pinot Noir. 

Sympatheia is made from organically grown grapes which were fermented in wild yeasts in amphora then aged for eight months, prior to bottling. The result is a bright red with fresh berry fruit flavours. There were 900 bottles made.

12.5% ABV.

You can have too much of a good thing. London, October 17, 1814, one of the Horse Shoe Brewery?s massive beer vats collapses releasing over half a million litres of porter, demolishing nearby buildings and killing eight people - their causes of death variously described as drowning or drunkenness. The Great Deluge, brewed with barley, oats, roasted wheat and East Kent Goldings, then aged in oak barrels for over a year with brettanomyces and lactobacilli creating a throwback style porter with dark chocolate and coffee notes and a restrained tart twist. Enjoy in moderation.

Sour Porter - 13% ABV.