The idea behind our Concept Beers is simple; experimentation & learning.
The focus is purely on the beer and nothing else.
We do not have to worry about giving a beer a name, or doing a design – we simply write a recipe and brew a new beer. This allows us to brew styles of beer we have not previously attempted, or spontaneously explore new, exciting ideas, to see what happens… It is our proving ground – if a Concept is excellent, we will give the beer a name and continue brewing it.
Previous Concept Beers (& What Became Of Them):
#21
TBD
#20
Number Retired
#19
American Pale – 4.4%
Chinook + 7C’s blend
The biggest aroma we have created to date – dry hopped at 10g/l
Low bitterness + hop + stone fruit
(*Route 97*)
#18
American Brown Ale – 4.8%
Heavily hopped, dry hopped mainly with Columbus
Bitter + spicy + pine + resinous
(*Juggernaut*)
#17
West Coast Pale – 4.0%
7C’s blend + Columbus
bitterness + hop + malt sweetness + resinous
(*To be confirmed*)
#16
Super Session IPA – 3.0%
Big, low ABV beer
Grapefruit + hop
(*a beer called Clive* – 3.4%)
#15
IPA – 6.5%
Ekuanot + 7C’S
A practice for bigger beers in the future
Big hop flavour + malt sweetness + mild fruit aroma
(Eliminated)
#14
Citrus Red – ABV 4.9%
Light body + session + citrus
(Eliminated)
#13
Tropical Pale – ABV 3.6%
Tropical fruits/mango/peach
(*Boom Juice*)
#12
Amber Ale – ABV 4.2%
Chinook & Galaxy
Hazy + Bitter + Stone Fruit
(Eliminated)
#11
Simcoe (Pale ale) – ABV 3.8%
Crisp + clean + session
#10
Galena Stout – ABV 4.8%
Smooth + roasted + bitter
(*Onyx*)
#09
Black IPA – ABV 4.7% (First beer to be dry hopped in FV)
Hop & malt bitterness + big hop flavour & aroma
(*Origin*)
#08
Red ale – ABV 4.2%
Sweet malts + citrus
(*Red Vienna* – Discontinued)
#07
Concept #05 dry hopped in cask (Tap night only)
Chinook T90 at 10g/l
(Eliminated)
#06
Vienna Pale – ABV 4.2%
To test Vienna malt as 50% of the grist
(Eliminated)
#05
Gold Ale – ABV 5.0%
5 Hops + 5 malts
(Eliminated)
#04
Mango Pale – 4.0%
Pale ale brewed with fruit + mango extract
(*Mandalay* – Discontinued)
#03
NZPA – 4.0%
Clean + Crisp + Floral + Session
(*Maori*)
(Many recipe changes since, inc. dry hopping)
#02
American Red – 4.2%
Dark malts overpowered the hops
(Eliminated)
#01
Session IPA – 4.7%
California Ale Yeast + Kettle Hop Bursting
Stone fruits + floral
(*Elysium*)
(Many recipe changes since, inc. dry hopping)