Craft brewery in Warkworth, New Zealand. Our beer is inspired by the legendary Kiwi can-do mentality and fellow craft brewers who have dared to challenge the masses and show us all that beer is no longer “just beer”! Expect unique brews, expect ingenuity in flavour. In our permanent line up we have multiple shades of very hoppy IPAs, Saisons, Porters and Stouts.
5% Raspberry Sour with Oregano, Basil and Thyme. Who doesnt like a fresh raspberry sour!? This one is brewed with freeze dried oregano, basil and thyme. Fruity, complex, effervescent and very refreshing! A collaboration with Scratch Bar for Weekend of Tartness.
4% Hoppy Cucumber Berliner Weiss. One of 8 Wired favourite brews is back for the Summer. We add a pile of locally sourced cucumbers to our ever popular Hippy Berliner. Cucumber Berliner Weisse Is deserved of the hype… this is an awesomely refreshing brew. A beer that truly tastes just like it sounds. Sour. Hoppy. Cucumber. Says it all really.
8 Wired + Pinta Baltyk-Tasman Malbec 330ml BTL x24
9% Baltic Porter brewed in collaboration with Polish Brewers Pinta aged 6 months in freshly emptied Malbec Oak Barrels. This Baltic Porter was brewed in New Zealand at 8 Wired with Polish brewers Browar Pinta in October 2017. Using Polish hops we combined the Baltic Sea with the Tasman Sea: 22 ° Plato, New Zealand water, Polish hops: Marynka, Lubelski, Sybilla, yeast W 34/70. Interestingly – it was only the second lager registered by 8 Wired in their 9-year history. The first was the German Pilsner, brewed … 10 days beforehand in order to multiply the yeast for the Baltic-Tasman.
This version was aged 6 months in freshly emptied Malbec Oak Barrels.
8% Sour IIPA. For five years 8 Wired have bought hoppy sours to GABS. Doing it before almost anyone else in the game. If your mind has recovered from last year, why not take another trip? Brewed for GABS.
7.5% Belgian Ale. Hopped and re- fermented with Brett. This beer pays homage to an age old monastery beer, famed among beer geeks all over the world. Brewed with NZ malts and hops, fermented with a Belgian ale strain, then re-fermented in the bottle with brettanomyces. Brewed in July 2016, this beer will be in it’s prime at the moment. Bone dry and effervescent, a good malt structure and lots of barnyardy, yet also fruity, character from the extended aging with our old friend, brettanomyces.
6.2% Smoked Porter. Now what is this? A smoked beer?? It really isn’t as crazy as it sounds. 250 years ago virtually all beers were smoked (it’s true, Google it!), but with the dawning of the industrial revolution most of the smoke lifted. However, in the German town of Bamberg the ﬂame has quite literally been kept alive and to this day the town’s brewers produce world renowned beers brewed with their own special rauchmalz (beechwood smoked malt). We’ve taken our best porter recipe and added a good measure of that same Bamberg Rauchmalz. The smoke mingles beautifully with the rich, dark roasted chocolate ﬂavours of the porter without being overpowering. Although it pairs extremely well with smoked seafood, barbeques, strong cheeses and hearty stews, its food friendliness isn’t limited to savouries; chocolate and caramel based deserts are great companions too! Trust us; it really isn’t as crazy as it sounds.