Wilderness Brewing
Christchurch
Christchurch
| Brombees | 7.5% | 20 IBU | Mixed Ferm Red Ale with Blackberries | Funky mixed ferment red ale aged for over a year before spending time on blackberries. Finished with a light dose of horopito. |
| Polycephaly | 7.2% | 30 IBU | DDH NEIPA | New England style IPA showcasing neo-mexicanus varieties fermented out with multiple farmhouse/hazy yeast strains. |
| Dark Rift | 7.6% | 20 IBU | Bourbon Dark Sour | Bourbon barrel aged dark sour - mixed ferment (brett + lacto), finished on boysenberries. |
| Golden Bounty | 5.2% | 10 IBU | Peach + Nectarine Sour | Mixed ferment pale sour (brett + lacto) aged on 400g/L of nectarines and multiple peach varieties. |
| Vieux Nouveau | 4.8% | 30 IBU | Hoppy Saison | Pale saison fermented out with multiple farmhouse yeast strains and hopped with new world hop varieties. |
| Maple like Jagger | 9.8% | 50 IBU | Imperial Milk Stout | Bourbon aged imperial milk stout with jaggery sugar, maple syrup and lactose. Served as a two-part pour with a maple peanut foam. |
| Dragon Pit | 4.3% | 5 IBU | Apricot Gose | In semi-traditional fashion, this gose was soured with lactobacillus and fermented out with a clean ale yeast. In secondary, the beer spent 4 months on 200g/L of apricots from the Waitaki valley along with a healthy dose of Brettanomyces. The name of the beer was inspired by the history of the Waitaki Valley, where several places were named ‘Ruataniwha’ or ‘Dragon Pit’. |