Keg beer is unpasteurised and cool chained from the brewery, creates no waste in packaging and saves you money.
There is a minimum pour of 1000ml, will fill your own vessel or supply (10$ deposit) returnable glass bottles.
The Coaster and Mandrake beers are our own.
Hopscotch will keep this list current, all you need to do is rinse your bottle, and make some decisions... tasters are free!
A great hop kick & low ABV gives you guilt free summer drinking. Interestingly the lack of confounding variables (alcohol) lets you notice the psychoactive action of the hops.
True to style fat malt daddy of a red ale, oozing juicy malts with very little bitterness.
Cucumber edition of their delicious berliner weisse. Super refreshing drop with a nice, crisp tartness and big cucumber notes on the nose and tongue - great palate cleanser. Yummo!
Second placer at the NZ IPA challenge in Queenstown. This new version uses East Coast yeast and is HAZY.
Weezledog's American version of its award winning Hopster IPA. Brewed with a simpler malt base, it has the typical bitterness of the West Coast American IPA’s combined with the big pine and candied citrus to take over. Clean, crisp, hoppy and pale.
Traditional Gose, with coriander seeds and salt. It's salty, got a little wheat but still clean and delicious. Pretty awesome with the kai moana.
Take a really nice oatmeal chocolate stout, add just enough Bhut Jolokia chillies to make it pleasantly warm, then double this amount. (10g/L) Chucking this much chilly into a beer is a dick move. Hope you like it.
A baby Belgian, a touch of clove with a juicy clean finish of NZ lemons & zest. This is a great session beer for all occasions.
Velvet Boot is an amber Belgian-style Dubbel with an exuberant aroma of rum-soaked banana that gives way to brown sugar, caramel, and spice. Brewed with lashings of Belgian dark candi syrup for an authentic taste. Aromatic Belgian yeast adds complexity and dryness to this bold beer.
Revolution employed Waipara winemaker Theo Coles to produce this Sauvignon Blanc. Dry, acidic and minerally, it's a good summer option if you like your wine crisp and in the 1000ml format.
Inspired by the spirit of the shaka – a gesture of kia ora, mateship and good karma – "Shaka Bro" can translate to 'hello', 'what's up' and 'chur bro’, or ‘let’s have a drink’. Sparkling golden in colour with aroma’s of citrus, peach, and a hint of honey, this lager is crisp, dry, sessionable and very refreshing.
Hops, lactose and loads of mangos. You get plenty of fruit, a little sweetness, and a nice IPA bite at the end.
New labels, new recipie. Take a new look at the Black Sands APA. Flasher hops, drier, better.
Barrel aged Flanders Brown form Christchurch based Concept. Already a complex beer, it has picked up plenty of tannins and oaky goodness along with an acetic sourness from their own house sour culture. This is no namby pamby kettle sour.
A continuation of the already legendary "old school desserts" series, this one pours muddy brown and a bit creamy. Lactose, loads of cacao and a hint of cherries. Nice rich malt body helps to soften everything up and make it smooth. The bitterness has now softened up nicely, and it's tasting great.
Probably the last of the 2019 fresh hops, this black IPA is based on Moonride (previously Patriot) hopped with fresh Nelson Sauvin. Nicely balanced and a little more hoppy than the original, a really well made fresh hop.
Big and punishingly dry, this double IPA doesn't let malt body get in the way of HOPS.
Based on a smooth Scotch ale, with the untraditional addition of peated smoked malt. Its got smoke, it is sweet, great for winter.
Based on Central Otago cherries, this sour has a nice fruit character and solid tannin bite to finish. It is however a kettle sour not a Belgian Lambic, so less acidic and not aged.
This super friendly German style Pilsner is brewed using Perle and Saphir hops , it is floral and with a herbaceous bitterness leaving you cleansed and refreshed.
Similar to Hallertau's Ordained Red IPA, in that the hops and malt are more balanced than many red IPAs, which can tend to be a bit too sticky on the malt.
Based on the same recipe as Mellons, but with Blue Berries not melon. Darker purple, with more tannin bite
Brewed with a genuine stinky farmhouse yeast from Europe, which provides smooth alcohol, and a funk load of farmhouse odour.
The oat base in this pale ale gives a touch of sweetness bringing out the fruity citrus hops. blended back to balance with a delicate brew of chrysanthemum, pu’er and oolong teas.
Named after the Greek Goddess of Magic, who was known to turn enemies into animals, and use the herbs wisely. This hop bomb of citrus based hops including the newly released NZ hop currently known as HORT 4337. English ale yeast provides additional fruity esters. Unfiltered to provide maximum flavour. Almost a New England IPA, but has some bitterness, so.....better.
The NZ Pilsner malt base gives this very pale ale its pale straw colour and accentuates the massive citrus hop kick, leaving a crisp, dry finish that will have you thirsting for more.
The first IPA on the new brewery turned out very bitter, but really nice. Instead of adding Kaffir lime leaves, peach pulp was added, this works well with the stone fruit flavours from the hops.
Big juicy mouthfeel and low bitterness, this beer is the most dangerous Double IPA we have ever sold.