Inviting the unpredictable, welcoming uncertainty, embracing inconsistency...

    All beer, well made, is good beer. To aim for a beer where the only expectation is good quality, other than that, expect nothing.

    Our land is diverse; in its geography, its people, its climate, its cultures, its natural bounty and bounty of knowledge and backyard inventors. It is this diversity that will be our secret ingredient.

    The Germans, in their infinite wisdom, revolutionized (or stunted) the brewing industry with their purity law – water, yeast, barley, hops. Well, their rule has been around too long and its gotten a little boring. Its time for a new ingredient – water, yeast, barley, hops …and local diversity (the first four are probably negotiable if we can find a way).

    And so… to the road! We pack our brewery onto our backs and hit the state highway, bound for where ever we are unbound. In search for brew inspiration, blindly committing to whimsical ideas plucked from impulsive creativity and chasing them with the enthusiasm of yeast in a fresh wort.

    With our mobile brewery we will scour the country side, pasture and town, mountain and lake in search of a beer not yet made. Upon finding we will flocculate, unpack and set about converting that place, essence and character into a beer.

    The whimsy, impulse, the path less trodden, the pint less pulled, the elusive mystery. For to make a ground breaking beer, we must find ground that is not yet broken. In real terms, this means long side roads without sign posts, knocking on hermits' doors, throwing this plan and the map out the window.


    Plan it, 'spec' it, refine it, brew it...

    First we run out some test brews to develop a loose recipe, then we pack our portable brewery onto our backs and head to the hills or plains, car parks or skate parks. The aim with the recipe is to leave enough unplanned, enough flexibility to absorb the impact of the environment.

    This adventure is filmed and edited by our master of cinematography Cam and presented here and on Youtube for you lot to soak up.

    While Cam masters the footage, we master the recipe, contemplating what the environment has thrown at us. The herbs we foraged, the techniques we improvised, the nuances forced upon us... maybe even cultivate a strain of yeast. From here we can take it to the big clean kettles and brew something for the shelves.... and you get to taste from the bottle what you’ve seen from the screen.

    Every 2 or three months we’ll be on the road again doing another spec. It takes this long to research the area and design the prefect beer to go with it.


    The Whanganui Harvest Ale has been brewed...

    Orders are being taken for the first commercial run of 100 Envirospecific beers. They are currently undergoing bottle conditioning and will be available after approximately three weeks.

    The Whanganui Harvest Ale is a classic pale ale... with a twist obviously. Firstly it is brewed with nothing but the wild hops found around Whanganui. Secondly the grain bill is made up of about 10% acorn meal. And lastly the brewing liquor has a hefty addition of gypsum to simulate the high lime concentration of the Whanganui river.

    Bottles are $20 plus postage and handling ($10 for one bottle or $15 for three)

    Mail us now to secure your order.

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