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The 2017 Taste New Zealand palette:
Big Pigeon Pilsner (Gold Medal, 2016)
Resonator IPA (Silver Medal, 2016)
For Great Justice, Wood Fired Toasted Coconut Porter (Silver Medal, 2015, 2014, 2013)
Wee Heavy Scotch Ale
Black Ruby, Imperial Stout (Gold Medal, 2017)

The 2017 Flavour Garden palette:
Rose Gose with Hibiscus is an experiment made with a base from our
Karengose, Salty Seaweed Ale. (Silver, 2015) Rose Gose is infused with rose buds, petals, and hibiscus.

A white ale (or witbier) is a pale, cloudy, low-alcohol wheat beer. Kererū’s Jasmine
White Ale (a new experimental recipe) is infused with jasmine and was originally brewed for our Beervana 2017 tasting paddle. Gently insistent flavour.

Kawakawa*Lemongrass*Ginger Pilsner is an experiment made with a base from our
Big Pigeon Pilsner. (Gold, 2016) Kawakawa*Lemongrass*Ginger Pilsner is infused with peppery kawakawa, sharp lemongrass, and heady ginger.

Chamomile & Lavender Stout is an experiment made with a base from our
Moonless Stout. (Silver, 2014, 2012) Dark and roasty with notes of lavender and chamomile.

Chai Brown Ale is a new experimental recipe. Chai Brown Ale is redolent of Wellington's own Nela's Chai: beautiful, spicy, and unique.

Emma and Chris making experiments on the pilot plant.

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