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What is dry, but also wet? This! Effervescent, bright, bubbly with a lovely dry finish - Méthode in Madness 7.5% Brut IPA is another deviation from the classic English or American variety. The Brut IPA recently originated on the West Coast of the USA as a bit of a counterpoint to the juicy or hazy pale ales and IPAs that have begun to dominate the marketplace. Brut refers to the fact that these beers have little or no residual sugar. Méthode in Madness was fermented using a special alcohol tolerant yeast strain that also contains a special enzyme that helps to break down any of the complex...

Hardpour Corn 4.5% Amaizing Lager - it's not safe for work... but safe for after work drinks! A clean, pale, refreshing Lager brewed with flaked maize, this beer is also a hard example of Fork Brewing's unyielding partiality to puns. In Kelly's time at Fork Brewing, Golden Mile has slowly evolved away from a New Zealand hopped Helles (Pale) Lager and he's tried to make it more like its German Helles namesake, albeit with a little more hopping! "It has meant there is a little hole in the range for a nice, clean, crisp lager with a little more hop...

Saison de Citra 5.0% Dry-Hopped Farmhouse Ale is a brew, which trialled a Belgian Saison strain of yeast supplied by international brewers yeast company, Fermentis. Last year, Fork Brewing brewer, Kelly Ryan, was invited to Adelaide to speak at the Australian Craft Brewers Conference about the use of trial hop varieties in the brewery (along with Dr. Ron Beatson of NZ Plant & Food Research, NZ's very own hop growing legend!). The Fermentis Yeast Sales Director for Asia Pacific, Jo Pitt, happened to be at the seminar and contacted Kelly to look into doing some yeast trials for Fermentis and...

Don't ever say we never give you flowers. Emerson's Brewery and Fork Brewing collab brew, Florapalooza 7.2% NZ Flower Hopped IPA, is a harmony of NZ dried hop flowers, used in both the kettle and dry hop stage - and it's now on tap!  You don't need to give the brewers of Emerson's and Fork much of an excuse to come together for a bit of a brew jolly, but in this case there was an assignment behind the brew day. Malthouse turns a big 25-years-old this year, and is celebrating with Project Silver, a year-long tap takeover series, which features a NZ brewery...

Everyone (who went to primary school in NZ) knows the Maori colour song, which kicks off with, 'Ma is white'... Well, Fork Brewing has taken inspiration from that little ditty to create Ma is White 5.4% Belgian Witbier - with a distinctly New Zealand twist. Belgian Witbier (think Hoegaarden) is a type of wheat beer that traditionally has orange peel and coriander seeds added to give a subtle citrus and spice character. Says Kelly: "I'm a big fan of a couple of our indigenous herbs, Horopito (Mountain Pepper) and Kawakawa (in the pepper family and a cuzzy of the herb used...

We're kicking off 2018 with a new Fork Brewing release - Bit A 4.1% English Pale Ale! This new brew takes its inspiration from the ridiculously drinkable English Pale Ales (or Bitters) from the UK. They're often termed 'Ordinary Bitters' when judging this class of beer, but they are far from ordinary and far from bitter! (Kelly has decided to call it an English Pale Ale as it seems to have more appeal when it isn't referred to as 'Bitter'). "Inspiration from this beer has come from multiple sources," says Kelly. "First mention has to go to Emerson's Bookbinder. This...

Newest Little Forker, Chromosomild 3.3% English Mild Ale, is making its debut on the Fork & Brewer handpull. Milds were originally brewed as the original thirst-quencher for the English working class, and at 3.3% this is a pint to defy the sun gods after a long day's slog. We'll Kelly talk you through this one... "Milds are a pretty diverse range and can actually vary in strength, even getting up to 6-7%! This one is based on a recipe that Brewing Historian, Ron Pattinson, had posted online about. He spends a lot of time researching brewing records and there is a...

Here's a batch of Yoghurt and Bruesli that's been two-and-a-half years in the making: #Yobro 9.3% Barrel-Age Soured Yoghurt & Bruesli. #Yobro obviously standing for 'you only brew once'. We'll let Kelly tell you more about the two-and-a-half year long process:  Way back in the beginning of 2015, I had an idea to use a slightly unconventional strain of ale yeast to produce a slightly unconventional beer.  Whenever I had tasted beers brewed with the various incarnations of Brettanomyces bruxellensis, I'd always been impressed with the aroma profile that said yeast strain released during ferment. When younger, the beers would sing of fruitiness with...

If you're partial to gingers - bread, snaps, Rhys Darby - you may want to add the newest Little Forker, Mic Drop 3.9% Spiced Ginger Milk Ale to your list.   Ales using ginger aren't as common as they used to be and Kelly harked back to memories of Dux de Lux in Christchurch when their Ginger Tom was one of the classics in NZ.   "When I was brewing over in England, we used to brew a fantastic Pale Ale that included generous amounts of rye malt, as well as crystallised ginger, caraway seeds, coriander seeds and the zest of fresh...