How we started
We really got hammered in the earthquake, we lost a lot of beer and we sustained extensive damage to our plant. We spent a week or two scratching our heads and wondering what the next step forward should be. We wanted to do something positive at such a sad and hopeless time for the city. 

The building our brewery had always occupied was in good shape structurally so we got to work in it. There was a real building of momentum around this time and we took on an army of can do tradesmen who poured their enthusiasm into the project. One hundred days later we had a bar, a brewery, a cafe, a music venue and a restaurant.

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What sets us apart
A fresh hoppy pilsner (with a lot of Motueka Sauvin hops and organic pale malt from Dunsandel)

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