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Eye-opening new look for Tuatara

Wed, 17 Apr 2019 22:34:41 +1200

Tuatara launches five new beers and new-look packaging that brings tuatara eye design to life.

Tuatara Brewery is launching five new beers, simplifying its beer brand names and introducing a striking new packaging design showcasing the same tuatara eye that has long been an icon for the Kapiti based craft brewery, most recognisably on its bottle cap.

Set to hit stores early next month, the packaging that will adorn new Tuatara beer boxes and bottle labels moves from a typography design style to a reptilian inspired tuatara eye that will look right at home in a local bar, or in the door of the fridge at home.

In addition to the new packaging, the brand is also taking the opportunity to update the range and introduce some new exciting styles. The new beers being launched this month include a new IPA, a Hazy Pale Ale, a Hazy IPA, a Baltic Porter and a NZ IPA. A number of beers from the old range will step aside to make way for the introduction of the new brews.

The Head Brewer at the Paraparaumu brewery, Brayden Rawlinson, who along with Tuatara Founder, Carl Vasta, developed the five new beers launched this month, says he is excited for people to try the new Tuatara brews: “We’ve had a lot of fun with this new line up.”

“We’re a big fan of hazy styles and have been playing around with them a lot in the last year - our customers can’t seem to get enough of them. The new Hazy IPA is a refined recipe based on the crowd favourites Suspense and Kilmog Fog. And the new Hazy Pale Ale we are launching is, in my opinion, the ultimate hazy - with all the big flavour and aroma you should expect from this style, but with a slightly lower ABV,” says Rawlinson.

“Last year we did a Baltic Porter at The Third Eye, our Wellington microbrewery, and it was one of our most popular beers so we’ve been itching to release another for people to get stuck into. We also know that Tuatara drinkers love Kiwi hops and our new NZ IPA has a massive hop profile that really celebrates the prodigious tropical characteristics of NZ grown hops,” says Rawlinson.

“And then we have the new IPA – which is the beer we’re all the most excited by. It’s got big tropical flavours and a beautifully balanced bitterness - kind of a Frankenstein beer, in the best way, because we have created something that we’d all like to drink,” says Rawlinson.

Tuatara Founder, Carl Vasta, says that the new packaging makes great sense for the brand.

“The time is right to shed our old skin. We always like to challenge ourselves to be better, and so we’ve taken a look at our core range and have simplified it to make it easier to navigate. The style of each beer has been made bigger and clearer so hopefully customers will find it easier to find what they want,” says Vasta.

“We go to great lengths to put quality beer inside the bottle, and we know we need to take just as much care in producing great packaging as well. Tuatara drinkers can be reassured that their favourite brews are still available, but with an easier to find style driven name and look.”

“Over the last 20 years we’ve seen quite an evolution of the Tuatara brewery, and we’ve learned to always listen to what our customers want. We know our customers love the ‘Tuatara’ in our packaging, and so we are giving them that with the more overt use of the distinctive tuatara eye bottle cap design. We think the new designs really get to the heart of Tuatara - as well as making it easier for drinkers to explore,” says Vasta.

The distinctive scaly ‘tuatara skin’ bottles and eye-adorned bottle caps will not be changed with the introduction of the new packaging, and all Tuatara products continue to be brewed, bottled and hand packed at the Kapiti brewery.

The new packaging and 5x new beers will be rolling out in hospitality venues from the end of April and in supermarkets and liquor stores from the beginning of May.

### ENDS ###

About Tuatara

Tuatara is a craft brewery from the Kapiti Coast that found success as one of a handful of beer companies that kicked off the Wellington craft beer movement in the early 2000s. The brewery was established in 2000 by Carl and Simone Vasta, Fraser McInnes and Sean Murrie. Carl Vasta, one of the original craft beer pioneers in New Zealand, continues to be an integral part of the fabric of the brand today.

Brewing originally from a shed on the Vasta’s farm in the back blocks of Kapiti, it quickly outgrew the ever expanding shed and moved to bigger premises in Paraparaumu in 2013.

Tuatara is the only brewery to be named Champion New Zealand Brewery twice, once in 2008 and again in 2016.

In 2015 Tuatara transformed the old printers at 30 Arthur St on the bypass in Wellington into the Tuatara Temple of Taste – The Third Eye. At the Third Eye there is an in-house microbrewery which acts as an incubator for our brewers’ experimentation. Bottle brews often emerge out of The Third Eye’s regular trial programme.

History of the tuatara eye design

The eye design inspiration originally came from one of the lesser-known attributes of our namesake, a hidden pineal eye located on the top of a tuatara’s head. And Tuatara has a long history of using the eye. Starting in around 2003, we began introducing fun tuatara-reptilian characteristics into our branding. The same distinctive bottle cap graphic eye design was introduced at the same time as the much-loved scaly bottle, in 2013. And of course The Third Eye brewery in Wellington has been around since 2015.

Summary of name changes

Core range

Kapai Aotearoa Pale Ale rerverts back to Aotearoa Pale Ale

Tomahawk APA reverts back to APA

MotEureka Pilsner reverts back to Pilsner

Weiz Guy Hefeweizen changes to Hefeweizen

Coastin Session IPA changes to Session IPA

Helluva Helles Lager reverts back to Helles Lager

500ml range

Triple Barrel changes to Tripel Barrel Conviction Tripel

5 new beers:

IPA

LOOK: Bright golden

AROMA: Layers of citrus from the fruit forward hops

TASTE: Very fruity flavours of citrus, tropical and stone fruits. Balanced malt base. Solid bitterness.

ALCOHOL (ABV): 6.1%

AVAILABLE IN: Tap, 500ml, 6 pack, Mix 6

Hazy Pale Ale

LOOK: Dull golden, slightly hazy

AROMA: Tropical and citrus fruits with subtle honey malt

TASTE: A refreshing combination of mango and pineapple with a generous dose of citrus. Light bodied with honeyed malt undertones.

ALCOHOL (ABV): 5.5%

AVAILABLE IN: Tap, 500ml, 6 pack, Mix 6

Roughneck Hazy IPA

LOOK: Hazy orange

AROMA: Tropical and citrus fruit marry beautifully with the subtle esters of banana and apple

TASTE: Layers of tropical (Mango, Pineapple) and Citrus (Orange) fruit coming from the big, staggered triple dry hop. Some residual sweetness and a seemingly non-existent bitterness from the judicial use of kettle hops. Creamy mouthfeel and texture.

ALCOHOL (ABV): 7.1%

AVAILABLE IN: Tap, 500ml

Midnight Sun Baltic Porter

LOOK: Deepest dark red

AROMA: Rich plum and raisin

TASTE: Lots of silky, velvety chocolate on the palate, very light coffee character. Beautifully weighted, rich, warming and embracing

ALCOHOL (ABV): 7%

AVAILABLE: 500ml and on tap

Primeval Tendency NZ IPA

LOOK: Copper

AROMA: Herb, citrus, toasted caramel

TASTE: Orange zest and pine flavours balanced with a full-bodied crystal malt sweetness

ALCOHOL (ABV): 7%

AVAILABLE: Tap, 500ml

Summary of beers removed from range

Amarillo American Dark Ale

Hopfinity NZIPA

Double Trouble Double IPA

Sauvinova Single Hop Pale Ale

Hi Res American IPA

For more information, samples or images please contact: Natasha Gillooly: Natasha.gillooly@db.co.nz 027 284 9303 or Kim Meo: kim.meo@tuatarabrewing.co.nz 021546695

Tuatara and SIX60 create a finely tuned Super Pale

Tue, 21 Nov 2017 18:38:33 +1300

Tuatara Brewery and Kiwi band, SIX60, have teamed up to create a Summer brew for music lovers and beer lovers.

The SIX60 4.6% Super Pale is a sessionable beer that will be sold in cans at all SIX60 concert venues for the band's upcoming nationwide Summer tour in January.

The beer, which will be also be available exclusively in Liquorland and New World stores from late November, is Tuatara’s first beer released in a can, so it can be enjoyed at concert venues.

The release also coincides with SIX60's new album release, which goes live in October. People will be able to scan a Spotify Summer Playlist curated by the band from the side of the Super Pale can.

Tuatara worked closely with the band to develop a refreshing beer that could be enjoyed by both seasoned craft beer drinkers and those dipping their proverbial toe into the realms of craft.

Tuatara Brewer, Sam White said collaborating with SIX60 was particularly exciting for the brew team, because they were able to work directly with the band to create an appealingly quenching beer for the Summer.

"We really wanted SIX60 to be part of the whole process as opposed to just putting their name to a beer,” he said.

"So we got the band down to Wellington for a tasting session to work out what styles and characteristics they really liked in a beer, and what they thought their fans would be into.

"In the end we settled on a Super Pale - a sessionable, refreshing style you can crack open on a hot summer day; approachable with a bit of mango and citrus and a hint of pine and hop aroma.

"The moderate ABV was a conscious choice by both ourselves and SIX60 as we wanted to support a message of responsible drinking, especially at concerts.

"It's an approachable beer, and a good introduction to craft. It has a bit of guts to it and much more going on than your common green bottle lager."

SIX60 also joined in on the brewing day in Wellington to create the trial brew at Tuatara's microbrewery and tap room, The Third Eye, where they rolled up their sleeves and got amongst the brewing process.

The SIX60 Super Pale will be available in six packs of 330ml cans in Liquorland and New World stores, on tap in bars around the country, as well as SIX60's concert venues.

For more about the characteristics of SIX60 Super Pale, click here!

About SIX60:

SIX60 have come a long way from their humble beginnings of jam sessions at their Castle Street flat in Dunedin. Their debut album was released in 2011 and it quickly swept the country, thanks to the hit singles 'Don't Forget Your Roots', 'Forever' and 'Only To Be'. The album was certified quadruple-platinum and earned the band six awards at the 2012 NZ Music Awards. SIX60 cemented themselves as one of the biggest bands in the country. They released their sophomore album in 2013, which not only spawned a massive five Top 10 hits in New Zealand, but has not left the weekly New Zealand Top 40 Album Charts for a phenomenal two and a half years. SIX60 toured the country twice after the release of their sophomore album, playing to over 60,000 people. This summer, SIX60 plan to release the first new material in over two years, following that with a New Zealand summer tour which will have the new SIX60 Super Pale on sale.

Vastafarian - New fresh hop release is a nod to the Vastas

Thu, 04 May 2017 22:38:33 +1200

The hop harvest comes but once a year - and for 2017's harvest we’ve released our brand new Vastafarian 5.6% Green Hopped IPA, brewed with Nelson Sauvin and Riwaka in fresh hop form!

Vastafarian is the baby of Carl Vasta, Tuatara founder and brewer, who has been creating hop harvest brews since 2011 when fresh hop beers were still in their infancy.

These days, the fresh hop harvest is an eagerly awaited date in the calendars of many a craft beer pundit, and such beers (brewed using hops fresh off the vine, as opposed to the perennially-used dried pellet form) are a staple release for many breweries. Several festivals are solely dedicated to the little green cone, such as Hopstock in Wellington, Fresh Hop in Auckland and Marchfest in Nelson.

Back in the day, before there were enough fresh hop beers released to even throw a dedicated festival together, the Vastas and Tuatara brew crew would pile into a van and roadie down to Mac Hop Farms in Motueka to collect our stash of fresh hops. Once safely chaperoned back to the Kapiti Coast, the brewing process would take place with friends, family and a BBQ. Oh and a few pints to celebrate..

“Over the last couple of years we’ve chartered a plane to ensure the freshest of hops make it back to the coast for brewing,” says Brett Oliver, Tuatara Brewery Bossman.

“It’s really important to get the fresh hop cones back to the brewery and into the brew kettle as soon as possible. Once the hop cones come off the vine, they start deteriorating. Brewed at their freshest, the intense piney, resinous flavour and aroma is most likely to come through in the beer.”

This year, as a nod to the Vastas and a throwback to hop harvests past, the crew decided to revert back to a hop roadie to collect the haul of fresh hops.

“We sent a crew down in the Landy and Tuatara keg van, and they helped the Mac Hops team bundle up our allocation of Riwaka and Nelson Sauvin fresh hops,” says Brett.

“At the crack of dawn, they watched the fresh hops go through the massive harvester where the hop cones get plucked from the vines, and got amongst it with the Mac Hops team, bagging the cones in hessian sacks to take back to the brewery in Kapiti.”

It wouldn’t be a fresh hop roadie without a bit of a drama. A tight schedule gave way to a mercy dash from Motueka to Picton, several pleading phone calls to the Interislander and a desperate explanation of why they needed to hold fire until the convoy arrived.

The Landy and Keg Van made it with zero minutes to spare, and our triumph was celebrated with Mot Eureka Pilsner straight from the Landy taps.

The arrival back at the brewery has reached ritualistic proportions. Most hang around to see, smell and, in some cases, bathe in these wee sources of sensory overload (with a hop dive in the kettle).

“It’s impossible to describe the impact of such a small, seemingly innocuous cone,” says Tuatara Hospo Honcho, Corey Taylor. The smell is intense – piney, resinous, citrusy – the vibrancy of the green, and they feel quite delicate. Times that by a few sacks-full and the result is pretty amazing.”

Yeah, mon.

Vastafarian will be available on tap and in 500ml bottles around the country - read more about the beer on the Vastafarian product page.

THE NEW SWITCH SIX

Fri, 17 Feb 2017 17:50:56 +1300

The Tuatara brewers aren’t very good at sitting still. Short attention spans and limitless imaginations means there’s always a creative new brew popping up here and there.

The Tuatara Switch 6 box features these new limited brews in the form of one constant box with ever changing brews inside, available for a limited time, and never to return again…. So you gotta get in quick whilst it’s there!

“The beers in Switch Six stem from the brewers’ little 50 litre batches, or brews from our little pilot brewery at The Third Eye,” says Blair Harley, Tuatara Acting General Manager.

These beers also happen to be the brainchildren of you - the punter.

“We’re always listening to feedback we get from Tuatara drinkers at the Brewery Tasting Room, The Third Eye, festivals and on social media. So if there’s anything we’re consistently hearing, we’re definitely keen to oblige!”

There will be a new Switch Six with a new limited release beer on the shelves roughly every four months, so you'll alwasy have a new Switch Six to look forward to.

Enjoy the switch!

Champion brewery Tuatara crafts deal with DB

Tue, 31 Jan 2017 10:15:00 +1300

Paraparaumu, 31 January 2017 – The award-winning Tuatara Brewing Company has today been sold to DB Breweries.

Tuatara will continue to produce its award-winning craft beer from the current premises located on the Kapiti Coast and the pilot brewery – The Third Eye, in Wellington.

Tuatara founder and master brewer Carl Vasta says he continues to be passionate about the New Zealand craft beer industry and is committed to being part of Tuatara and its future growth.

“We’re changing the shareholding, we’re not changing the recipe.

“Brewing beer and talking about beer is my passion. With the support of my family, we have been able to grow Tuatara into a successful business,” says Carl. “In order to take things to the next level we need assistance. That’s why we’ve teamed up with DB. Now, I intend to get back to the brewing and step out of the business end.”

Simone Vasta will continue in her role as logistics manager and their son, Adam, an accomplished brewer in his own right, will also stay at the Kapiti Coast brewery to ensure continuity and quality beer.

Tuatara, established in 2000 and based in Paraparaumu, has gone from a backyard operation out of Carl and Simone’s rural home, to one of the largest craft breweries in New Zealand. In 2016, over 2 million litres of beer was produced out of the breweries.

A champion brewery

Tuatara recently won the supreme award at the Brewers Guild of New Zealand 2016 Beer Awards, dominating the 10th year of the country’s most prestigious brewing awards by collecting three of 14 category trophies (for Tuatara Mot Eureka Pilsner, Tuatara Sauvinova Pale Ale and Tuatara Weiz Guy Hefeweizen) and a total of five gold, five silver and four bronze medals for its beers. It’s the only brewery to have won the supreme award twice, having won previously in 2008.

“Winning Champion NZ Brewery last year reinforced that we are brewing as well as we ever have. With DB Breweries providing the backing, we’ll be able to get our beer out to more people across the country,” says Carl.

A great fit for DB

“Craft beer is an exciting segment of the Kiwi beer market,” says Andy Routley, managing director of DB Breweries, “and Tuatara is the champion of Kiwi craft breweries. We are excited by Tuatara for three reasons. Firstly, Carl and his team are passionate about making great beer and their customers are equally passionate about enjoying it. Secondly, they have a focus on quality and innovation. And thirdly, we believe that the beers they produce have all the characteristics for their continued success in the wider local and global marketplace.

“We want to see Tuatara achieve its full potential, so we’re not going to mess with a winning formula.

“I have a great deal of respect for what Carl and the team have achieved and we are excited to be able to tap into their craft beer knowledge and experience. The way we see the business developing is relatively simple: we’ll leave it to Tuatara to make great beer. We’ll help get it to more people.”

Unlocking the Tuatara’s full potential

Following a previous round of funding Tuatara has spent the last two years focusing on innovation and increasing brewing capacity in order to break into international markets. Tuatara is currently sold in a number of global markets.

The decision to join DB Breweries was not taken lightly. DB offers greater resource to introduce Tuatara and New Zealand craft beer to a wider domestic and international audience.

Tuatara National Sales Manager, Blair Harley, says, “This is an exciting time for Tuatara. We have made some ground going it alone but with the backing of DB we truly believe we can take Tuatara and Kiwi craft beer to the global stage. We look forward to working together to build more successful trade relationships in the future.”

About Tuatara

One of New Zealand’s largest craft breweries, Tuatara have been in operation since 2000. They brew authentically crafted beer that has a Kiwi take on traditional and new age styles.

See Tuatara’s Facebook post at https://www.facebook.com/TuataraBrewing/

About DB

DB Breweries is one of New Zealand’s leading brewers and cider makers and is well known for its iconic brands both locally and internationally. These are both owned and licensed and include Heineken, Tiger, DB Export, Tui, Monteith’s, Old Mout, Orchard Thieves and Rekorderlig. In 2012, DB became fully owned by The Heineken Company when DB’s former parent company, Asia Pacific Breweries (APB) was acquired by HEINEKEN.

Editorial contact

Allan Botica, allanb@botica.co.nz, +64 21 400 500

&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;gt;Tuatara will continue to produce its award-winning craft beer from the current premises located on the Kapiti Coast and the pilot brewery &amp;amp;amp;amp;amp;amp;amp;ndash; The Third Eye, in Wellington.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Tuatara founder and master brewer Carl Vasta says he continues to be passionate about the New Zealand craft beer industry and is committed to being part of Tuatara and its future growth.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;We&amp;amp;amp;amp;amp;amp;amp;rsquo;re changing the shareholding, we&amp;amp;amp;amp;amp;amp;amp;rsquo;re not changing the recipe.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;Brewing beer and talking about beer is my passion. With the support of my family, we have been able to grow Tuatara into a successful business,&amp;amp;amp;amp;amp;amp;amp;rdquo; says Carl. &amp;amp;amp;amp;amp;amp;amp;ldquo;In order to take things to the next level we need assistance. That&amp;amp;amp;amp;amp;amp;amp;rsquo;s why we&amp;amp;amp;amp;amp;amp;amp;rsquo;ve teamed up with DB. Now, I intend to get back to the brewing and step out of the business end.&amp;amp;amp;amp;amp;amp;amp;rdquo;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Simone Vasta will continue in her role as logistics manager and their son, Adam, an accomplished brewer in his own right, will also stay at the Kapiti Coast brewery to ensure continuity and quality beer.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Tuatara, established in 2000 and based in Paraparaumu, has gone from a backyard operation out of Carl and Simone&amp;amp;amp;amp;amp;amp;amp;rsquo;s rural home, to one of the largest craft breweries in New Zealand. In 2016, over 2 million litres of beer was produced out of the breweries.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;A champion brewery&amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Tuatara recently won the supreme award at the Brewers Guild of New Zealand 2016 Beer Awards, dominating the 10th year of the country&amp;amp;amp;amp;amp;amp;amp;rsquo;s most prestigious brewing awards by collecting three of 14 category trophies (for Tuatara Mot Eureka Pilsner, Tuatara Sauvinova Pale Ale and Tuatara Weiz Guy Hefeweizen) and a total of five gold, five silver and four bronze medals for its beers. It&amp;amp;amp;amp;amp;amp;amp;rsquo;s the only brewery to have won the supreme award twice, having won previously in 2008.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;Winning Champion NZ Brewery last year reinforced that we are brewing as well as we ever have. With DB Breweries providing the backing, we&amp;amp;amp;amp;amp;amp;amp;rsquo;ll be able to get our beer out to more people across the country,&amp;amp;amp;amp;amp;amp;amp;rdquo; says Carl. &amp;amp;amp;amp;amp;amp;amp;amp;nbsp;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;A great fit for DB&amp;amp;amp;amp;amp;amp;amp;amp;nbsp; &amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;Craft beer is an exciting segment of the Kiwi beer market,&amp;amp;amp;amp;amp;amp;amp;rdquo; says Andy Routley, managing director of DB Breweries, &amp;amp;amp;amp;amp;amp;amp;ldquo;and Tuatara is the champion of Kiwi craft breweries. We are excited by Tuatara for three reasons. Firstly, Carl and his team are passionate about making great beer and their customers are equally passionate about enjoying it. Secondly, they have a focus on quality and innovation. And thirdly, we believe that the beers they produce have all the characteristics for their continued success in the wider local and global marketplace.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;We want to see Tuatara achieve its full potential, so we&amp;amp;amp;amp;amp;amp;amp;rsquo;re not going to mess with a winning formula.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;ldquo;I have a great deal of respect for what Carl and the team have achieved and we are excited to be able to tap into their craft beer knowledge and experience. The way we see the business developing is relatively simple: we&amp;amp;amp;amp;amp;amp;amp;rsquo;ll leave it to Tuatara to make great beer. We&amp;amp;amp;amp;amp;amp;amp;rsquo;ll help get it to more people.&amp;amp;amp;amp;amp;amp;amp;rdquo;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;Unlocking the Tuatara&amp;amp;amp;amp;amp;amp;amp;rsquo;s full potential&amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Following a previous round of funding Tuatara has spent the last two years focusing on innovation and increasing brewing capacity in order to break into international markets. Tuatara is currently sold in a number of global markets.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;The decision to join DB Breweries was not taken lightly. DB offers greater resource to introduce Tuatara and New Zealand craft beer to a wider domestic and international audience.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Tuatara National Sales Manager, Blair Harley, says, &amp;amp;amp;amp;amp;amp;amp;ldquo;This is an exciting time for Tuatara. We have made some ground going it alone but with the backing of DB we truly believe we can take Tuatara and Kiwi craft beer to the global stage. We look forward to working together to build more successful trade relationships in the future.&amp;amp;amp;amp;amp;amp;amp;rdquo;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;About Tuatara&amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;One of New Zealand&amp;amp;amp;amp;amp;amp;amp;rsquo;s largest craft breweries, Tuatara have been in operation since 2000.&amp;amp;amp;amp;amp;amp;amp;amp;nbsp; They brew authentically crafted beer that has a Kiwi take on traditional and new age styles.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;See Tuatara&amp;amp;amp;amp;amp;amp;amp;rsquo;s Facebook post at https://www.facebook.com/TuataraBrewing/&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;About DB&amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;DB Breweries is one of New Zealand&amp;amp;amp;amp;amp;amp;amp;rsquo;s leading brewers and cider makers and is well known for its iconic brands both locally and internationally. These are both owned and licensed and include Heineken, Tiger, DB Export, Tui, Monteith&amp;amp;amp;amp;amp;amp;amp;rsquo;s, Old Mout, Orchard Thieves and Rekorderlig. In 2012, DB became fully owned by The Heineken Company when DB&amp;amp;amp;amp;amp;amp;amp;rsquo;s former parent company, Asia Pacific Breweries (APB) was acquired by HEINEKEN.&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;Editorial contact&amp;amp;amp;amp;amp;amp;amp;amp;lt;/strong&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;Allan Botica, &amp;amp;amp;amp;amp;amp;amp;amp;lt;a href="mailto:allanb@botica.co.nz" mce_href="mailto:allanb@botica.co.nz"&amp;amp;amp;amp;amp;amp;amp;amp;gt;allanb@botica.co.nz&amp;amp;amp;amp;amp;amp;amp;amp;lt;/a&amp;amp;amp;amp;amp;amp;amp;amp;gt;, +64 21 400 500&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;amp;amp;amp;lt;p align="center"&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;amp;amp;amp;gt;&amp;amp;amp;amp;amp;amp;amp;amp;lt;/p&amp;amp;amp;amp;amp;amp;amp;amp;gt;

New Skin, Same Beast - New look for Tuatara

Wed, 16 Nov 2016 05:31:28 +1300

Tuatara’s core range of beers have shed their old skins. But underneath the new skins, lie the same beast - our attentively crafted, delicious New Zealand craft beers.

You’ll see that our Bohemian Pilsner, Bavarian Hefe, Helles Lager and Aotearoa Pale Ale not only have a new look, but also new names to better reflect the styles and personalities of each beer.

Many have said the new packaging is a bold move, but Marketing Manager, Melanie Percy, says whilst the existing Tuatara branding wasn’t broken, it needed to move forward with the ever-changing landscape of the craft beer market.

“We all really loved the old branding and packaging, but we hadn’t touched it for 13 years. These days there are so many craft beers to choose from, we just needed a bit of a spruce up,” she says.

Melanie said the timing was right to look at refreshing elements of the brand and pull out all the really good things such as the “crafty’ aesthetic with the woodcut Tuatara word mark.

Blair Harley, Tuatara National Sales Manager, had sought feedback from Tuatara’s customers in the lead up to the brand refresh.

“We were consistently hearing that as well as looking for interesting beer, craft beer drinkers were also very mindful of interesting names, packaging and tap badges - a visual story.

“So as well as looking at packaging, we talked about moving away from style-based names and focusing on descriptor-names that said something about the personality of the beer.

“It's early days but we are getting fantastic feedback from customers, who were also driving the need for change and keen to see what would come out of what has been about an 18 month project all up,” he says.

And while Melanie acknowledges there has been a lot of commentary about the need to rename Tuatara core range beers, she says the landscape has changed since Tuatara began.

“When Tuatara first started out, Carl was keen to educate Kiwis about really good international craft beer and where it came from. Back then, not many people knew what a Pilsner, Helles Lager or Hefeweizen was, so it was really important for us to state that boldly on the bottle.

“There were only a handful of craft breweries that were making bottled craft beers at that time, so it was really logical, and it did its job and well, they are still in the market 16 years on.

“Now, New Zealand has moved along and is one of the most engaged craft beer markets. There are so many great craft beers on offer they are buying beer that look as great as they taste.

“Alongside that, not only has the market moved on, but the beers themselves have changed. When Carl first brewed a Pilsner, it was based on a Bohemian Pilsner in style. Now our kiwified Pilsner is arguably a unique style in its own right; it has all home grown ingredients, and we just wanted to embrace that by having a name that is distinctively New Zealand.

“While we have focused on our core range to date, our other beers will be 'freshened up' over the coming months.”

Tuatara’s line-up of core range beers are:

Sauvinova (Single Hop Pale Ale) - One of the newer beers in the year-round range, the name has stayed the same but new packaging better reflects the huge bomb of Nelson Sauvin hops used in this brew. Sauvinova has proved to be one of Tuatara’s most popular beers, endorsed by winning NZ’s Champion Pale Ale at the 2016 Brewers Guild Awards.

Mot Eureka (Bohemian Pilsner) - This NZ Pilsner was named after the hops in the beer - all home grown in the sunny Motueka region of South Island NZ. Mot Eureka won Best in Class, in the NZ Lager category of the 2016 Brewers Guild Awards.

Helluva (Helles Lager) - The adjective you’re likely to use about the day you've had preceeding the enjoyment of this crisp, clean Lager.

Weiz Guy (Hefeweizen) - A nod to the wise guys in the brew team who created this mighty good beer. Weiz Guy achieved a Best in Class trophy in the Wheat and other Grain category of the 2016 Brewers Guild Awards. Wise guys indeed!

Kapai (NZ APA) - Embracing the 100% kiwiness of our Aotearoa Pale Ale, it's only been a small evolution to better reflect the true character of this beer (oh and of course APA just happens to sit in the middle of the word. Muy Kapai!).

Tomahawk (A new American Pale Ale for Tuatara) - Doubling as the name of a missile, we wanted a name with a bit of grunt behind our new APA.

Amarillo (A new American Dark Ale for Tuatara) - This American Dark Ale was named in honour of the hop, and also for the country and western song, which our sales manager has a penchant for singing during karaoke.

Our other beers will follow with new packaging over the coming months.

In the meantime, here's a guide to finding your beer of choice:

Tuatara Brewing Co. - Looking to the future

Wed, 19 Oct 2016 08:00:00 +1300

It's been exciting times for Tuatara Brewing Co., not only did their brewers scoop ultimate endorsement for their beers with Best in Class trophies for Sauvinova, Mot Eureka and Weiz Guy at the recent NZ Brewers Guild Awards, but these beers will also have 'new skins' appearing on shelf over the coming weeks.

The process of updating names and packaging has been an 18-month project coming to fruition in November. It was the opinion of the Tuatara team, that the beers had evolved from traditional styles, Czech pilsners, and Munchen lagers, to now established, Kiwi styles (with unique tastes and aromas) through the use of more New Zealand ingredients. So the goal for new packaging has been to develop name and packaging conventions that better reflect the beers in the range.

"We're really excited about the new packaging. The goal is for the outside of the bottle to look as great as the brown stuff tastes in it!" says Tuatara General Manager, Rob Wiles.

For further inquiries, please email Blair Harley (Tuatara Brewing Co. Acting General Manager) - blair@tuatarabrewing.co.nz.

Tuatara named BGNZ Champion Brewery 2016

Tue, 11 Oct 2016 16:30:00 +1300

Yep we are pretty stoked. The Tuatara team are very proud to announce we were named Champion Brewery at The New Zealand Brewers Guild Awards on Saturday night (October 8, 2016). This award was based on cumulative medals achieved across categories.

This amazing feat also provides an opportune time to tell loyal Tuatara aficionados of upcoming name and packaging changes. Seems we didn't quite realise how well we'd do and now we've got people wondering about new names they haven't heard before. Don't worry we were planning to tell you!

Soo… ahem, we are pleased to tell you that we won gold and best in class for:

Mot Eureka Pilsner (known as Bohemian Pilsner) – NZ Lager Category
Sauvinova (same name you know and love!) – Pale Ale Category
Weiz Guy (known as Bavarian Hefe) – Wheat and Grain Category

Tuatara's kAPAi also won silver in the Pale Ale Category (yep this is our Aotearoa Pale Ale), as did Helluva Lager (Helles Lager) in International Lager.

You'll start seeing the new names and packaging over the next couple of weeks. The new packaging has a picture of the old box to make sure you can still find your fave!

AND we have two new products – Tomahawk American Pale Ale and Amarillo American Dark Ale.

Keep an eye out..

Click here for a full list of Tuatara awards won.

Foxhole Commemorative Pale Ale - Saluting ANZACS & 100 years of the RSA

Fri, 22 Apr 2016 03:09:58 +1200

This year the RSA celebrates 100 years of supporting those who have served and sacrificed, as well as leading New Zealand in remembering those who didn’t come back.

It's oft been said that New Zealand came of age in the trenches of WWI. We grew up under fire. We lost our wide-eyed innocence and far too many of our best young men.

But in that cauldron we also forged our values: courage, commitment, comradeship and compassion. Those brave ANZAC Diggers created – out of the very mud of their foxholes – the future we enjoy today.

The RSA has embodied that history and those values for 100 years and this beer is our salute to them and the soldiers of Aotearoa's past and present.

Tuatara joined forces with the RSA to create Foxhole, a limited release, sessionable 4.5% Commemorative Pale Ale brewed with both New Zealand and Australian hops, which will be available in bars, select RSA bars and its new Foxhole cafés opening around the country, and exclusively available in select Countdown supermarkets, who support a number of other RSA initiatives.

Proceeds from sales of Foxhole Pale Ale will be used to support New Zealand’s current and former returned and service personnel, and their families.

Blair Harley, Tuatara Sales Manager, said the opportunity to work with the RSA on the commemorative brew had been a real privilege for Tuatara.

“We wanted something that represented the ANZAC spirit, and the New Zealand and Australian hop combination resulted in a really lovely, sessionable beer over which we can salute our brave countrymen, past and present.

“Being able to support the RSA for its 100 years of dedication to Kiwi service men and women, and the wider community - it’s meant a lot to us to be able to do so, especially at a time of year that’s so significant to us as a country."

David Moger, RSA Chief Executive, says a centenary beer to mark RSA’s 100th birthday seemed both poignant and particularly suitable.

“It’s certainly worth raising a glass to. Service personnel and beer have had a strong relationship for centuries.

“New Zealand troops fighting in the First World War received beer brewed from home. To this day, both in RSAs across New Zealand and in other, more personal commemorations, the Fallen are toasted and drank to.

“The RSA has been offering hospitality for nearly all of our 100-year history – and, like anything, you’ve got to refresh how and what you’re offering from time to time. The Foxhole Café is the RSA’s new public-facing café/restaurant. Beside the RSA Foxhole Pale Ale, we’re significantly changing the standard RSA fare, towards lighter, healthier foods, and good, fresh coffee.

“Tuatara Brewery was also very enthusiastic and supportive of our fundraising efforts. It has a strong value alignment with the RSA – they’re uniquely about New Zealand (but not adverse to going overseas), and they support what’s going on in the community, with a great range of special edition beers.”

So join us and the RSA in saluting those who serve, have served and gone before.

Foxhole Pale Ale is pouring now in select bars, and will be available in 500ml bottles exclusively in select Countdown supermarkets from 29 April.

Attention all Coners - Harvest Conehead Air-Hopped IPA has landed

Fri, 15 Apr 2016 00:40:17 +1200

We know how much you Coners hang out for our signature green hop brew each year…

Well, the wait is over with our fresh hop 2016 Harvest Conehead 6% Air-Hopped IPA, making its annual air drop into retail outlets and craft beer bars this week (15 April).

This year, Paddy the Brewer (a.k.a. Tuatara brewing wunderkind, Patrick Sharpe), was our fresh hop mule, jumping onboard the Sounds Air Cessna in the wee hours of the morning (thanks, Keg God Dave, for the crack-of-dawn lift to Welly airport) to collect the precious cargo of Nelson Sauvin hops from Mac Hops in Motueka.

There was a 50% increase of our hop haul this year, with the 1200kg collection calling for two trips over the Cook Strait and back to the Kapiti Coast for immediate brewing whilst the hops were still at their freshest.

(Paddy the Brewer’s transit lounge in between flights was the Mac Hop farm, where he frolicked amongst hop bines and inhaled aromas of freshly picked cones as they were packed into bushels - a brewer’s dream.)

Tuatara Brewery Manager, CJ, says the increase comes down to the popularity of the green hop.

“Hop harvest is a once-a-year phenomenon, where the beer is brewed with freshly picked hops, as opposed to hops in their dried, processed pellet form - and people really anticipate these green hop beers.

“Conehead has a great following, and we find there’s more and more people wanting it every year. Doing it in that volume also gives us the opportunity to share our love a bit further afield.”

Giving another meaning to “air-hopped”: Conehead will be winging it overseas with product made available for international beer drinkers in Australia, the UK, Hong Kong, China and Sweden.

CJ says he thinks Coners will be pleased with the 2016 vintage of Conehead, which he said has a subtle variation to last year’s brew, due to the conditions of the harvest’s season.

“There’s always those subtle differences in the season’s vintage, which makes it quite exciting. I think that’s one of the joys of brewing green hop beers is that you have to really work with the variation of every harvest. It’s kind of like a grape vintage.

“Each year should be subtly different to the next. I know a couple of years ago it was extremely aromatic. This year, the hops are aromatic - a little more subdued - but there’s a little more complexity, which will impart more layers of complimentary flavour in the beer.

"But everyone can enjoy those vibrant, fresh notes of passionfruit, gooseberry and grapefruit that only Nelson Sauvin can notoriously provide!"

Jonesing for a Conehead yet?

Conehead’s seasonal release is available on tap and in 500ml bottles. Click here to see where you can hunt down your stash.

Hunt For the Wilder Brew - a gutsy Wild Hop Pale Ale

Wed, 30 Mar 2016 02:54:19 +1300

If you've got The Knack, well, it's only natural to put it to use. (Can't argue with instinct.)

That's why we wrangled The Knack of a couple of young, local Hop Hunters and their motley band of brewer, bushman and city boy to hunt out the wildest and most untamed of hops, hidden deep in the leafy grottos of the Waikanae River.

For only the wildest and gnarliest of hops are behooved to pair with a gutsy Pale Ale, brewed to celebrate Taika Waititi's Hunt For the Wilderpeople - a film portraying the bold, wild nature that (if you just scratch the surface) resides within us all!

We rallied our early morning, crack-of-dawn task force of Hop Hunters, led by local 14-year-old cobbers, Ari Hartmann (son of Tuatara Brewery Manager, CJ) and Max McNeil, to hunt and gather a stash of wild hops to go into our 5% Wild Pale Ale, Wilder Brew.

The troupe was joined by Davey Hughes (local bushman/personality, owner of Swazi Outdoor Clothing and Outdoors Consultant on the set of Hunt for the Wilderpeople), CJ and Richard (Tuatara Head Boy).

Under the cloak of darkness, and sworn to secrecy, the Hop Hunters made their way to a classified location to gather sackfuls of wild, fresh, sticky hops off the bine for Davey to ceremoniously pop into the fermenter back at the brewery.

But the mission was, in reality, a trek - originally kicking off last year when CJ heard a local rumour of wild hops growing around the banks of the Waikanae River, and obtained the services of Ari and Max to hunt them down.

“I’d heard talk about wild hops off the Waikanae golf course, so Ari and Max jumped into a raft and paddled all the way down stream and couldn’t find anything. Punctured the raft, came back wet.”

Not letting this deter them, Ari and Max continued hop hunting in their spare time. They finally found a patch down by the river… but on return with CJ, found the hops has disappeared due to some thoroughly diligent weed spraying by the District Council.

Still undeterred, and with the fervour of ones possessed with hop fever, further extensive searches by Ari and Max finally yielded, revealing a thicket with chartreuse-hued bines, laden with bobbing little hop heads, twisting and curling up amongst the scrub, which is where the hops for Wilder Brew were eventually foraged.

CJ’s theory on how the hops originally came to grow there was that they were planted by Waikanae early settlers, who brought the hops to the water source instead of lugging it back to their hops.

“It just makes sense. If you're going to make something and your biggest and heaviest ingredient is water, then you’d plonk your other ingredient right next to that primary source to save back-breaking backwards and forwarding,” he says.

He wagers the hops have been growing there for a long time because they’ve taken over the area, and they are an old variety.

“Maybe Sticklebract? It covers the flavour spectrum.

“The nature of the wild hops is that you don’t often get the same amount of those flavour-inducing alpha acids, but in saying that, this batch was dry-hopped with these wild hops, giving it a really nice, noticeably citrusy character with a little bit of feijoa in there too.”

Serving suggestion: wrap up in your wooliest, hardiest outdoor gear of choice, go bush, stoke a fire up underneath a crisp, star-filled sky with a cronie or two, boil up some pork and puha, then wrap your laughing gear around one of these.

Check out the video of our Hunt For the Wilder Brew!

Tuatara Wilder Brew is now available in most movie theatres screening Hunt For the Wilderpeople, and is available in retail outlets and bars from 6 April - click here to hunt it down.

Tuatara Wilder Brew is available in the following outlets in either keg, 330ml bottles and 6 packs:Tuatara Wilder Brew is now available in most theatres screening Hunt For The Wilderpeople, and will be available in outlets and bars from 6 April.

Matt Lang Memorial IPA - Raising funds in tribute for a mate who lives on in our hearts

Thu, 17 Dec 2015 17:00:00 +1300

You may remember last year, we released a Matt Lang Memorial brew in memory of our dear mate and colleague, Matt Lang, who passed away suddenly from Cardiac Inherited Disease in December 2013.

Today sees the launch of our second Matt Lang brew - a massively hoppy, Pliny-like, 7% American IPA, which is pouring on tap at the brewery Tasting Room, The Third Eye and select craft beer bars from today, with a special launch in Wellington at The Third Eye. All proceeds from pints sold will go towards support for those with Cardiac Inherited Diseases (CID) and Sudden Arrhythmic Death Syndrome (SADS) like Matt.

Matt was our Northern Regional Sales Rep, and integral in establishing the Tuatara brand in Auckland, Hamilton, Tauranga (and off other beaten tracks!). He passed away five days before Christmas, at the age of 27.

All funds raised from last year’s brew went directly to purchasing three defibrillators (with help from Philips Electrical) to help those like Matt who suffer from CID.

“Having met people whose lives have been affected by CID, and those who work tirelessly to help them, we decided we wanted to do it again, and in doing so drive more awareness around CID,” said Blair Harley, Tuatara’s National Sale Manager and Matt’s team manager.

“This year we really would love to exceed that effort!

“Matt loved hugely hoppy, Pliny-like pale ales, so that’s what we've brewed for him with the help of his father, Bruce (affectionately known as Bru, but now: “Brew”), who came down from Auckland, and Tom Donoghue from the Cardiac Inherited Disease Group (CIDG) for Matt’s brew day at The Third Eye.”

Neither Matt nor his family were aware he was vulnerable to the genetic disease, which is acquired at birth and can be difficult to identify as symptoms rarely display and are, characterised by abnormal electrical activity in the heart. Left undetected, this abnormal electrical activity can lead to sudden death, often in one’s sleep. It can affect people of all ages, but commonly presents in young people, especially men in their late teens to early 40s.

While treatment is available, identifying the disorder can be difficult. Though, relatively common, awareness and knowledge of CID is still developing. Two types of CID, LQTS and Hypertrophic Cardiomyopathy (HCM) affect 1/2000 and 1/200-500 people, respectively. Once the disease is identified within an individual, family members are screened, as there is a 50 per cent likelihood they will also be affected by the condition. Its occurance is as common as SIDS (Sudden Infant Death Syndrome, also known as Cot Death), yet there is very little public awareness about CID.

Jon Skinner, Clinical Leader and CIDG Chair, says it is the role of CIDG, a group of New Zealand medical professionals, to prevent working to prevent sudden deaths caused by CID with ongoing research, by simplifying the screening of at-risk individuals and families, and educating people and health professionals around awareness of CID.

“Tuatara wanted to raise funds and awareness by brewing a beer in Matt’s memory, and approached us to work with them, and find out the best way the money could be used.

“We suggested proceeds of the sales be donated for the purchase of AEDs (Advisory External Defibrillator), a portable defibrillator for at-risk patients with CID. These devices have the potential to save lives, and we want to see them widespread in the community.”

Matt Lang Memorial Beer will be launched at Tuatara’s inner city bar, The Third Eye on Thursday, 17 December. Members of CIDG will be attending, as well as Matt’s family and friends.

We hope you’ll join us in raising funds for CIDG, and raising a glass to Matt, a mate who lives on in our hearts.

For more on CID and the CIDG: http://www.cidg.org.nz

The Matt Lang Memorial IPA can be found on tap at:

Hopscotch Beer Company - Auckland
The Brewers Co-operative - Auckland
My Bar - Auckland
The Fine Wine Delivery Company Lunn Ave - Auckland
The Fine Wine Delivery Company Constellation Drive - Auckland
The Hamilton Beer & Wine Co - Hamilton
Phil's Place (via Liquorland Tauranga) - Tauranga
The Third Eye - Wellington
Tuatara Brewery Tasting Room - Kapiti
Little Beer Quarter - Wellington
Malthouse - Wellington

Matt's pints will be sold in the above bars for $15 and $20, with the additional amount for donation going to the CIDG. All proceeds made by Tuatara Brewery from the sales of kegs and pints of Matt's beer will also go directly to CIDG.

Here comes the Sun Set - Tuatara’s Sun Set NZ Roadie!

Sat, 24 Oct 2015 08:30:00 +1300

After 15 years of sharing a few brews with people all around NZ, it's really time to say thanks to all those craft beer and Tuatara fans, who've enjoyed our beers over the years.

We wanted to do something a bit fun and festive by way of thanks, so we're loading up our 1978 snifter-coloured Landy with our special brews for the summer, and heading your way!

To us, summer is all about getting out to other parts of the country; the great escape from town; connecting with friends, old and new; BBQs that lift the spirit and great beers to go alongside them. (And definitely the odd kite surf or two….)

So we're getting you in the mood for summer with our Sun Set NZ Roadie, with Pit Stop events from the North Island to the South, and finishing up at the Dunedin Beer & Food Fest!

Carl will be pulling up in the Landy (followed by a Brew Cube or two in convoy!) bringing you our Sun Set summer beers, Solstice Spiced Saison and Outrigger Pacific Pale Ale, at daytime and evening events in Taupo, Rotorua, Raglan, Auckland, Nelson, Christchurch, Dunedin and Wellington.

These Pit Stops will be a celebration in each town with an array of summer food pairings, live music, charity fundraisers and prize giveaways, as well as some stonking Tuatara tap takeovers.

In some places, we'll even be pouring straight from the Landy's built-in tap system!

And because it's a special occasion and as a huge thanks to you, Carl and the Tuatara brew crew will also be giving Tuatara fans a sneaky preview (read: taste) of our very limited release 15th birthday cellar-bratory brew, the XV Russian Imperial Stout!

There will only be 300 of these 1500ml magnums for sale come November, but we will be donating one at each evening event to be auctioned, with proceeds from the auction going towards a local charity.

And what's a roadie without dropping in on some mates whilst in transit? We'll also be doing a couple of beer collaborations with Croucher Brewing in Rotorua and Three Boys Brewery in Christchurch! More beer for you - a taste of the North and the South - created by clever clogs from both of our fair islands.

Hitchhikers, feel free to apply! If you need to get somewhere to go, we're happy to get you there. (Provided it's not off the beaten track, and you don't mind getting jostled about in the Landy.)

If you can't join us, fear not - we promise you can be there in spirit. We'll be sharing the whole Sun Set NZ Roadie story on our social channels! There will also be a few awesome online giveaways for the arm chair Roadie goer at home - so follow us closely… We promise, it'll be as good as being there.

And just FYI - we want to let everyone know we advocate safe, sober driving, and there will be sober drivers commandeering the Sun Set Roadie at all times!

So, check out when Carl, the Tuatara Brew Crew and the Sun Set NZ Roadie will be heading your way:

North Island Leg
Oct 28 - Lakehouse - Taupo (1:30pm)
Oct 28 - Volcanic Kitchen - Taupo (5:30pm)
Oct 29 - Brew Pub Rotorua - Rotorua (1pm)
Oct 29 - Craft Hamilton - Hamilton - (5:30pm)
Oct 30 - Raglan - Raglan Social Club (11:30am)
Oct 30 - Auckland - 16 Tun (5pm)

South Island Leg
Nov 4 - Nelson - The Free House (5pm)
Nov 5 - Christchurch - Kaizuka Bar (5pm)
Nov 6 - Dunedin - Ombrellos (5pm)
Nov 7 - Dunedin Craft Beer & Food Festival (12pm)

HOMECOMING
Nov 11 - Wellington - Watch this space…

Tuatara turns 15 - With a cellar-bratory XV Russian Imperial Stout!

Fri, 23 Oct 2015 20:00:00 +1300

No one really wants to crow on about their birthday, do they? "Happy birthday to us." Not really in the reticent Kiwi mold, is it?

But, on the other hand, with age comes privilege. Like our little namesake, who was there at the beginning of time, we were right there in the early resurgence of craft beer in New Zealand.

We like to think that 15 years is a good enough reason to make a wee bit of a song and dance - or at the very least a really monumental beer for the cellar-bratory ages! And what better way to mark this milestone with something that just gets better with age?

So to mark our quindecennial year as a brewery, we've created a celebratory limited edition XV Russian Imperial Stout, and placed it in a hand-crafted, artisan magnum bottle that proved to be a real labour of love from everyone here at Tuatara.

Only 300 bottles of this 11% bottle-conditioned XV Imperial Stout will be available to the public through Tuatara Brewery and The Third Eye. Just like our namesake, this special edition is a rare creature.

XV's beer style is a deferential "we're not worthy" hail to big man and Tuatara founder, Carl Vasta and his Russian heritage.

This is a special occasion stout - one for the cellar-bratory ages - that can be cellared (upright, of course - we do things a wee bit differently from our vinetarian cousins). And just like this brewery, will only get better with time!

XV has also already won a silver medal in the Porter & Stout category at The Brewers Guild of NZ Awards in September, and a gold medal in in the Packaging category!

Such a sweetly-turned, aging drop needed an artful, commemorating vessel worthy of safe-keeping. (Some may say the bottle's imposing 1500ml size, extends our deferential nod to the big man's towering carriage...)

When designing the artisan, hand-crafted bottle, we asked ourselves, "How does a Tuatara leave its mark after 15 years?" Well, with its claws, of course.

The simple XV hallmark on the magnum represents our fifteen years with four swift strokes - as though branded deep into its side by the claws of the reptile that gave our brewery its name.

Steve and his team from Thumbprint in Naenae burnt the midnight oil to individually and painstakingly print and sandblast a total of 500 magnums (making each bottle completely unique). He wagers it took him almost two weeks of solid nose to the grindstone to have the bottles ready for when the yeast dropped out of the beer.

Then it was over to us to work out how in the blue blazes we wrangled 500 imposing magnums to manually fill, label, cap, wax and pack each one.

It took us over a week to do it, with many hands in the brewery team chipping in to help - but everyone was more than happy to do something special for our most passionate beer drinkers!

The extremely limited and cellerable nature of this beer makes it a perfect gift for Christmases, birthdays, anniversaries, Rugby World Cup wins....

You can purchase your magnum of XV from the Tuatara Brewery Tasting Room or The Third Eye. If you are purchasing outside of Wellington, please email Corey Taylor on corey@tuatarabrewing.co.nz.

Magnums are $99.00 each, and due to demand there is a limit of two magnums per person (full payment is required to secure your magnum). If you wish to have yours delivered by courier this will be an extra $15.00 plus GST (this is the cost of handling and delivery within NZ; we will not be delivering overseas).

A huge thanks to all those who helped us in creating this labour of love - Steve and his team at Thumbprint, Hallelujah Creative and Nick Ward for conceptualising and designing the bottle, and Lindsay Keats Photography for capturing her in all her elegant beauty!

New Summer Release: 2015 Solstice Spiced Saison

Wed, 14 Oct 2015 00:42:39 +1300

Sun worshippers celebrate - the summer Solstice is upon us. The longest day of the year calls for one's ritualistic prepartion of worship to the Sun god; unearthing the ceremonial jandals from the darkest recesses of the hall cupboard; dusting off those summer tributes: togs, beach hat, snorkel….

In much a similar vein, back in ancient times, Neolithic man raised huge stones to observe this astronomical event. We won't be going that far. Instead we're doing what we do best - making beer. We’ve decided to brew a new Solstice seasonal beer every year - an annual tribute - as a nod to the longest day in summer.

This year our Solstice is the dawn of a new Saison, with the release of our 5.2% Solstice Spiced Saison, spiced with ginger and Kaffir lime (grown right here on the Kapiti Coast), and now available exclusively in Liquorland stores around the country.

“We were really looking for something refreshing for to go with those hot summer nights. Big ginger, big lime, zesty - it’s not about subtle,” says our brewery manager, CJ.

“We wanted to do something summery, that was just a little away from the norm. It’s a bit different from a classic Saison. This Saison was designed to open people’s eyes to the possibilities and variety within craft beer.

“We’ve got Outrigger that fulfils that summer quench, but we wanted something to go alongside it that was a little more out of the box. Particularly with the collab with Liquorland; we wanted something that was a bit different for them to put on the shelf."

Based off the back of the successful launch of our Sauvinona Single Hop Pale Ale - originally an exclusive release through Liquorland - at the beginning of this year, we paired up with Liquorland again out of a common goal to drive the excitement and enthusiasm for craft beer within their stores, and help establish Liquorland as a steadfast craft beer destination.

And just like they did with Sauvinova, the Liquorland team swept in from all four corners of the North Island to give us a hand in the brewing process.

We put Fraser from LL Porirua, Todd from LL Forrest Hill, Cailean from LL Palmerston North and Shane from LL Head Office in Auckland through their paces, wasting no time in mashing in, milling, chopping ginger and dunking that in with the lime leaves.

(We saved more arduous brew tasks for sales reps, Jacob and Sean.)

You can currently find Solstice Spiced Saison in 6-packs at participating Liquorland outlets or on tap in craft beer bars and Liquorland outlets around the country.

BLACK by popular demand - BLACK Stout Trio

Tue, 02 Jun 2015 21:30:00 +1200

Last winter we put it out there that once you go BLACK you never go back. Well, this winter - BLACK by popular demand - our three-headed monster, the BLACK Stout trio is back.

Returning to shelves and pouring forth from taps for the colder months, is our BLACK Toasted Malt stout and BLACK Espresso stout collaboration with Mojo Coffee, along with a new chocolate stout.

For this year's BLACK choccie brew, we reached up onto the very top shelf for choc from local boutique chocolatier, the Wellington Chocolate Factory (WCF), a warm, toasty, moreish-smelling little corner situated in Leeds Street, where their chocolate goes from bean to bar using only 100% Fair Trade organic cocoa beans.

Our production manager, CJ, was duly sent to WCF (with two little helpers, daughters, Poppy and Willow, who at that point surely thought their dad had the best job in the world) with the task of picking the perfect cocoa bean for our chocolate stout.

After much deliberation and consultation with WCF founders, Rochelle Harrison and Gabe Davidson, they recommended the Dominican Republic cocoa bean, thanks to its rep as the most chocolatey, full-flavoured tasting bean, and offset by a rich, dark, malty flavour that would marry up perfectly with a winter stout.

"We chatted about their chocolate-making processes and our brewing processes, noting any similarities in how the raw ingredients interact," said CJ.

"It was key to use a cocoa bean which had high flavour, richness and a milder bitterness as we were using 100% cocoa with no added sugar."

Using a blend of cocoa husks, nibs and finished 100% chocolate, over 90 kgs of chocolate product was used in the brewing.

"We hadn't done this before, so it was a bit of guessing game, getting it right!" said Rochelle.

"I suggested using as much husk as possible due to the fact that it has a lot of aroma and flavour without any fat, which is in the nib of the cocoa bean."

CJ said the WCF Chocolate Stout is probably Tuatara's most heavily worked and babysat beer, as it required a fair amount of imagination to figure out the tipping point where one component outweighs the other.

"It was a bit tricky to retain the 'chocolateness' (our collective technical terminology!) and not allow the beer to get too bitter as the fermentation process gobbled up the sugar," said CJ.

"We were after maximum chocolate flavour without obscuring the structure of the stout. What we've ended up with is a rich but subtle chocolate syrup aroma reminiscent of one of WCF's fantastic hot chocolates."

CJ said the brewing team added dark roasted malts to impart both a coffee and chocolate hit, as well as a small amount of natural vanilla bean to lift the chocolate aroma.

The WCF crew swung into the brewery from time to time during the brewing process when the brewing team were experimenting with the stout, as well as post-ferment to give feedback and decide upon the best "dry choc" addition.

Rochelle says she the WCF Chocolate Stout is "delicious and nutritious with a refreshing aroma of toasty chocolate".

The next batch of choccie stout will see more chocolate added to the brew to play up more of that warm chocolate-y goodness.

Like all our BLACK Stouts, the WCF Chocolate Stout is one that that will age and mellow over the next 36 months (if you can wait that long, adds CJ).

But in the meantime, we really wouldn't blame you for cosying up to all three during the blackest of these winter days.

Beer & Blade fundraiser for Vanuatu cyclone recovery

Wed, 13 May 2015 17:20:00 +1200

The words "Vanuatu" and "Porter" aren't known to frequently cross paths, but we managed to fluently marry them up when we brewed our new Vanuatu Coffee Porter with the help of Mojo Coffee.

The 500-litre batch of porter was brewed with the last of the coffee beans that came from the island of Tanna in Vanuatu, before Cyclone Pam wreaked havoc on the its coffee growers and inhabitants last March.

Proceeds from sales of the Vanuatu Porter will be donated to Mojo Coffee's Vanuatu cyclone recovery fund.

The porter will be officially launched this Thursday (14 May) with a Beer & Blade fundraiser at The Third Eye (Tuatara's Temple of Taste on 30 Arthur Street). $20.00 will get you a pint of your choice and a trim (on your head or your dial) from the dapper gents from local barbers, Boar & Blade.

Steve Gianoutsos, founder of Mojo Coffee visited coffee growers on Tanna in 2014, with the aim to develop long term relationships with local growers and cooperatives. The cyclone has wrought devastation on this process and Mojo wanted to see what could be done to assist the growers in their efforts to rebuild.

Funds from the Beer and Blade evening will go towards the short term overall relief efforts, but the next steps are to work with local aid organisations to establish a project that will help get Tanna's coffee growers' businesses back up and running.

"They're local guys; individual farmers who have their own plots of land and sell their crops to a co-operative on the island. Beans are then sold onto the local market (including passing cruise ships), New Zealand and Australia," he said.

"It's very primitive, no one is working for a big corporation. They're working for themselves, and they were happy managing their own businesses."

"Now is a good time to start working alongside these farmers, to ensure that, as they replant, they can be assisted with some specialist expertise and knowledge with the horticulture, processing and replanting new varieties.

"By developing the coffees and processes on the island, world markets will open up, leading to improved sustainability of their business in the future."

Carl Vasta, Tuatara founder and head brewer, says despite the brew's tropical origins, it's a perfect one to ease into winter with.

"On making its acquaintance, you're really greeted with rich coffee and chocolate on the nose. It's a warming brown ale, supported by a full malt body, so it'll leave you with a balanced bitterness and maybe the desire to have just one more because it's a little cold outside," he said.

Pouring soon at…
The Third Eye
Tuatara Tasting Room (Kapiti Coast)
The Malthouse
Mojo Airport
Mojo Featherston
Mojo Poneke

One short hop for a brewer, one giant green-hopping for mankind

Fri, 17 Apr 2015 17:50:57 +1200

The Conehead has landed.

The long wait is finally over with our 2015 Harvest Conehead Air-Hopped IPA hitting retail outlets and craft beer bars as of this weekend (18 April).

We know how much you coners hang out for our signature green hop brew each year, so we decided to double the batch on last year and crossed the boarder, chartering a Sounds Air Cessna Caravan to collect 800kg of fresh green hops from Motueka.

Traditionally, we've sent our brewers on a Nelson roadie to help harvest and collect the hops. However, this year's massive haul and necessity to brew it as soon as possible to ensure optimal freshness meant a more efficient means of transport was called into play.

Our brewer, Rik Valentine, played the role of hop mule, jumping onboard the Cessna in the wee hours to collect the haul of Nelson Sauvin hops – the largest amount of green hops to be shipped in by a Wellington craft brewery.

The plane made a cursory stop in Blenheim where seats were biffed out to make room for 10 cubic metres of green hops, then flew on to the Nelson Aero Club where the precious cargo was loaded and flown back to the brewery (conveniently situated next to Paraparaumu Airport) for immediate brewing whilst the hops were still at their freshest.

Rik said the harvesting team at McGlashan Hops in Motuteka were dedicated beyond the call of duty, working right through the night to take advantage of the momentary lapse of stormy, wet weather which would compromise the state of the hops.

"They were up at 3am dodging the rain, picking hops and cleaning off harvesting machinery to ensure the oils from the last harvest wouldn't contaminate this one. It's complete dedication to the crop and to us," he said.

Rik reckons air-hopping the haul paid off, touting the batch as "one of the best yet" – read up on the tasting notes and where it's pouring here.

BrewbaDupa raises glasses and funds for CubaDupa

Wed, 25 Mar 2015 17:00:00 +1300

Neither Tuatara or Fork & Brewer are ones to shy away from a good knees-up. Which is why we were both only to happy to knock heads and create the official beer for the CubaDupa Festival, taking place on 28-29 March.

The special release CubaDupa Brew is a mid-strength pale lager and collaborative effort crafted by Kelly Ryan (Fork & Brewer) and Carl Vasta (Tuatara Brewery). The brew will also serve as a festival fundraiser with proceeds from keg purchases going directly to CubaDupa organisers to help fund the festival.

The brew is pouring in craft beer bars around central Wellington in the lead up to CubaDupa (from 20 March), and will be on tap at street food and drink vendors during both days of the festival.

Kelly says at 4% the CubaDuba brew is a sensible strength beer for summer consumption. "We wanted something festival-friendly – you can have one or two and not fall over.

"It's a lovely little gateway beer for those becoming better acquainted with craft, but still has that distinct hop character and edge that you wouldn't find in a green bottle lager.

"The clean, crisp, character of the beer is ideal for an easy-going festival atmosphere and will appeal to the wider festival-going demographic.

"We also wanted to brew something that complemented the variety of festival food available, whether that be fresh, spicy, salty or fatty."

CubaDupa is the long-awaited and highly anticipated reincarnation of the iconic and beloved Cuba Street Carnival, which last took place in 2009. The festival will dominate the Cuba Quarter, overflowing from Cuba Street into its surrounding arterial streets over a span of four blocks.

CubaDupa director, Drew James said, "We want to say a huge thanks to Tuatara and Kelly Ryan for creating the very, very tasty CubaDupa brew.

"It's thanks to the likes of Tuatara and the wider Wellington business community that we're able to bring CubaDupa to Wellingtonians."

Tasting Notes:
Delicate bitterness to balance the smooth malt flavor. Dry hopped with NZ and Australian aromatic hops to give a fruity aroma. At 4% it is a sensible strength beer for summer consumption.
Style: Pale Lager
Malt: Pilsner
Hops: Pacific Jade, Galaxy, Ella, Nelson Sauvin and Cascade
IBU: 22
ABV: 4%
Available: On tap at selected venues supporting CubaDupa

The CubaDupa Brew is pouring at:
The Third Eye - Tuatara Temple of Taste
Tuatara Brewery
Fork & Brewer
The Malthouse
Grill Meats Beer
San Fran
Laundry
Southern Cross
Havana
Heaven Pizza
Hotel Bristol
Espressoholic
Rogue & Vagabond
Golding's Freedive
LBQ
Bad Grannies
Bethel Woods

Auckland

16 Tun
My Bar

Hamilton

Little George

Christchurch

Volstead

BGI to Third Eye...and the rest is history

Thu, 26 Feb 2015 18:40:33 +1300

Interest in The Third Eye hasn't solely been limited to anticipation of a new pilot brewery frequenting the neighbourhood.

The original Boys Institute Building at 30 Arthur St. into which we've shifted TTE and all its mechanisms, has previously sat vacant for 15 years. Recent activity and talk of new tenants piqued the curiosity of passers by and online lurkers (some of whom have worked/lived within its walls or had parents who did!).

Wellingtonians have a bit of a soft spot for the historic character building. Since its construction in 1906 it has enjoyed several reincarnations alternating between the practical (offices for NZ Post, govt. printing works), creative (music recording studios/venue) and colourful (brothel, Black Power headquarters).

In the early 2000s, when Transit New Zealand made noises re: wielding a wrecking ball in the immediate vicinity of 30 Arthur St. to make way for the Inner City Bypass, there were heated howls of protest from locals. This was a character building Wellingtonians wanted to preserve, not only for its bygone aesthetic but the stories it played host to over the years. (It was eventually moved 6 metres back from the pathway of the current motorway in a feat of engineering dexterity in 2005.)

Whilst prepping TTE, we did a bit of sleuthing and dusted off the civic history books with the help of Rod Baxter and Duncan Reid from the Wellington Boys and Girls Institute (BGI), the original tenants, so we could shed some light on the building’s provenance.

Rod and Duncan said the existence of 30 Arthur St. was thanks to the hard work and determination of a small group of young, turn-of-the-century Wellington chaps aged between 15-20.

They belonged to the Wellington Boys Institute (BGI’s former designation when gender segregation was still de rigueur), which was originally known as The Lad's Mission (with Sunday evening classes held at Mount Cook School). It was established to nurture the spiritual, mental and physical improvement of the under-privileged boys of Wellington, and funded entirely by voluntary subscription.

In the early 1880s, the Institute formalised and was bestowed with its own premises on leasehold land on Wakefield St. (the current site of the Michael Fowler Centre car park).

When this site was gifted to the Tramway Works by the Wellington City Council members of the Boys Institute unceremoniously found themselves without a place to convene. Deciding not to beat around the bush, the young men of the organisation took matters into their own hands by raising £600 (from their own pockets) between themselves to finance a new building.

At which point they probably proclaimed, "Huzzah!" and immediately formed a human pyramid like this to celebrate.

With the support of Wellington philanthropists, benefactors, the general public, and led by Boys Institute founder, architect and Wellington-mayor-to-be, Sir George Troup, the organisation smartly topped up its kitty and the site at 30 Arthur St. was granted to them to create their own clubrooms.

The building (modified since its original construction) was built in 1906 at the cost of £1,343, and designed by William Gray Young, one of New Zealand's most prominent architects (who also designed both the Wellington and Christchurch railway stations). Its original design comprised an Edwardian free style interpretation of the Queen Anne style with Gothic and Classical elements.

Rod, says the four-walled, square footprint of the building was built by the Institute to represent the four aspects of the Māori well-being philosophy, Te Whare Tapa Whā. The four walls of the wharenui (building) represent the four cornerstones of Māori holistic health: spiritual, mental, physical and social. Each wall is necessary to the strength and symmetry of the building, and this philosophy is still represented in the BGI logo today.

The compact two-story building housed a ground floor gymnasium and swimming pool (behind the back of the building and removed as part of its relocation prep in 2005), with a classroom and hall on the second floor.

The doors were officially opened by then Governor, Lord Plunket, triggering a long-held tradition of successive Governors and Governors General acting as patrons of the Institute. The original foundation stone – though well worn – can still be spotted on the street-front of the building.

However, within a year of the Institute moving to 30 Arthur St, activity and numbers developed at such a rate it rapidly outgrew the premises. One Mrs. Sarah Ann Rhodes came to the Institute’s aid, donating land and funds for a new building to be built in Tasman St.

Completed in 1914, the Institute moved to their new premises, leaving 30 Arthur St. to live out its succession of reincarnations.

So when Welly hopheads convene with their craft brews at the Third Eye, we hope they might take the time to charge their glasses and elicit a "Huzzah!" (human pyramids, optional) to the industrious young gents who worked against adversity to give themselves their very own place to convene.

True Brew Bar

Wanting to remain true to the building’s original history, aesthetic and materials, we didn’t tinker too much with what was already there.

The original native matai wood floors were refurbished, and supplemented with outsourced matai wood from the same era (that meant tracking down wood that dated back to 1906!).
Recycled oak church doors sourced from Newtown church.
An original light ceiling rose fixture was recovered from the site, cleaned up and is now affixed in its original position on the second floor.
The bar top and leaner is cut from hardwood rimu sourced from the floor in the original Whitcombe and Tombs (predecessor of Whitcoull’s) building on Lambton Quay, built in 1905.