Vault City Brewing - Fruited Sour (Untappd Rating: 3.97)

Garage Project - Kettle Sour (Untappd Rating: 3.62)

Brewlander - Sour IPA (Untappd Rating: 3.57)

Vocation - Sour IPA (Untappd Rating: 3.97)

Garage Project - Fruited Sour (Untappd Rating: New)

Duncan's Brewing - Fruited Lactose Sour (Untappd Rating: 3.92)

Duncan's Brewing - Fruited Lactose Sour (Untappd Rating: 3.99)

Duncan's Brewing - Fruited Lactose Sour (Untappd Rating: 4.11)

Stone & Wood - Fruited Sour (Untappd Rating: 3.80)

Behemoth Brewing - Fruited Sour (Untappd Rating: 4.08)

Behemoth Brewing - Fruited Sour (Untappd Rating: 3.83)

Wander Beyond Brewing - Imperial / Double Berliner Weisse (Untappd Rating: 3.99)

Overworks - Fruited Sour (Untappd Rating: 3.81)

Garage Project - Fruited Sour (Untappd Rating: 4.28)

Omnipollo - Fruited Sour (Untappd Rating: 3.85)

Omnipollo - Fruited Sour (Untappd Rating: 4.19)

Brouwerij Boon - Lambic 8.0%  (Untappd Rating: 4.14)

Brouwerij Boon - Lambic 8.0%  (Untappd Rating: 3.88)

Brouwerij Boon - Lambic (Untappd Rating: 3.56)

Garage Project - Sour IPA (Untappd Rating: 3.58)

Megobrebi Brewery -  Fruited Sour  (Untappd Rating: 4.05)

Megobrebi Brewery -  Fruited Sour  (Untappd Rating: 4.21)

Left Handed Giant Brewing -  Fruited Sour  (Untappd Rating: 3.71)

Vocation X Pomona Island - Imperial / Double Pastry Stout (Untappd Rating: 4.32)

Vocation - Imperial Coffee Stout (Untappd Rating: 4.21)

Duncan's Brewing - Imperial / Double Pastry Stout (Untappd Rating: 4.24)

Pühaste Brewery - Imperial Stout (Untappd Rating: 4.27)

Pühaste Brewery - Imperial Stout (Untappd Rating: 4.43)

Gorilla Brewing - Imperial Stout (Untappd Rating: New)

The Bruery - Imperial / Double Pastry Stout (Untappd Rating: 4.16)

Founders Brewing .Co - Imperial Stout (Untappd Rating: 4.41)

Founders Brewing .Co - Imperial Porter (Untappd Rating: 4.15)

The Bruery - Imperial / Double Stout Untappd rating 4.21

The Bruery - Imperial / Double Pastry Stout (Untappd Rating: 3.91)

The Bruery - Imperial / Double Pastry Stout (Untappd Rating: 3.92)

Omnipollo - Bianca Series - Fruited Gose (Untappd Rating: 3.97)

Omnipollo - Bianca Series - Fruited Gose (Untappd Rating: 4.28)

Omnipollo - Bianca Series - Fruited Gose (Untappd Rating: 4.32)

Omnipollo - Bianca Series - Fruited Gose (Untappd Rating: 4.23) 

Cloudwater Brew Co. - New England Imperial IPA (Untappd Rating: 4.13)

Cloudwater Brew Co. - New England IPA (Untappd Rating: 4.28) 

Garage Project - Fruited Sour (Untappd Rating: 4.13)

Garage Project - Fruited Sour (Untappd Rating: 4.02)

Off Day Beer Company - Belgian Tripel (Untappd Rating: New)

Gorilla x Heretic Brewing - Sour Ale (Untappd Rating: 3.91)

Gorilla Brewin - Sour Ale (Untappd Rating: New)

Gorilla Brewin - Sour Ale (Untappd Rating: New)

Gorilla Brewin - Sour Ale (Untappd Rating: New)

Garage Project - Farmhouse Ale - Saison (Untappd Rating: 3.86)

Jester king - Farmhouse Ale - Saison (Untappd Rating: 4.02) 

Jester king - Sour Ale (Untappd Rating: 3.85)

Omnipollo - Sour - Fruited (Untappd Rating : 3.80)

Omnipollo - Brewed by De Proefbrouwerij Sour - Fruited Gose (Untappd Rating: 3.85)

Omnipollo - Sour - Fruited (Untappd Rating : 3.83)

100% Sauvignon Blanc from Yamanashi. 12 hours skin contact.  Fermented in amphora. Aged in amphora for 2 months, then racked it and aged in stainless steel vat for 7 months. Batonnage once every 2 weeks until bottled. 100% Sauvignon Blanc from Yamanashi Prefecture is used. Crush with your feet immediately after harvest and 12 hours skin contact. Alcohol fermentation in squeezed amphora for about 2 weeks. Aged in amphora for 2 months, transferred to a stainless steel tank for 7 months.  During aging, battonage (stir with the sunken starch) is performed every two weeks.

Grape from Yamagata and Yamanashi prefecture. Delaware from Nanyo, Yamagata was 2 days of skin contact. Destemmed Muscat berry A from Yamanashi was 2 days of skin contact.Direct pressed Steuben and Neo Muscat were fermented in amphora. Merlot for 4 days of carbonic maceration .Blended them after finishing all fermentation. Aged in stainless steel vat.  This wine is fresh and charming rose. A blend of various varieties of grapes from Yamagata and Yamanashi prefectures, regardless of the place of origin. Delaware from Nanyo City, Yamagata Prefecture is a two-day skin contact. Muscat Berry A from Yamanashi Prefecture is a skin contact for 2 days after de-stemming. Steuben and Neo Muscat are directly pressed together and fermented in amphora. Merlot from Yamanashi Prefecture is a 4-day maceration carbonic.  After all fermentation is completed, it is blended and aged in a stainless steel tank. A fruity and charming rosé with colorful fruits.

100% Muscat Bailey A from Nirasaki, Yamanashi. 24% whole bunch of grapes were spread in the bottom of a tank. The rest was destemmed. Skin fermented for 6 days then pressed. Aged in stainless steel for 8 months.  The wine has good acidity and fruitiness .. 100% Muscat Bailey A from Nirasaki City, Yamanashi Prefecture is used. 24% of the whole bunch is spread on the bottom of the tank, and the remaining 76% is de-stemmed and placed on the whole bunch to create a semi-maseracion carbonic state at the bottom.  Squeeze and brew with skin for 6 days. Pump over several times a day. Aged in stainless steel tank for 8 months. You can also feel the pure fruit of Muscat Bailey A while the strong acid remains.

100% Merlot from Yamanashi.  Destemmed 6-15 days skin fermented in amphora and aged also in Amphora for 6 months. Then racked to stainless steel, and settled down for a few months. 100% merlot from Yamanashi prefecture is used. 100% de-stemming. A blend of two types of merlot brewed with skin for 15 and 6 days.  Amphora for both fermentation and aging. After aging for 6 months, settle in a stainless steel tank for several months and bottle.

Organic / Biodynamic/ Equivalent  Total Sulphites: 22 mg/L. This wine is fermented spontaneously. Other Information: Two regions, two climates through three varieties in the same bottle. They mix well into a balanced wine filled with freshness and vividness. Silence please, may it be only for a short moment!  And you will understand the balance of this light red wine, the result of a soft maceration and ageing in barrels of 3 wines.

Producer:  Alex Craighead & Mike Shepherd Wine:  Pardalet Vintage:  2019 Grape (s):  Chenin Blanc- Xarel-lo Country:  Spain Area:  Catalonia Type:  Orange wine Quantity:  0.75 liters.

Double skins Petillant Naturel - Nelson 2019 Pinot Gris and parcels of Carbonic Sauvignon fermented on skins twice, in fermenter and bottle. Organic, Wild Ferment, no filtration, no added sulfites.  Contains grape skins and natural yeast. Wine of New Zealand

Organic Nelson Sauv Blanc fermented on Pinot Gris skins. Organic, Wild Ferment, no filtration, 20ppm Sulphur added prior to bottling. Wine of New Zealand

PARTIDA CREUS This Partida Creus white wine has a cured meat / salami twang to it, which we ourselves do not favour in white wines. So, buy this wine if you are okay with this flavour profile which is not to everyone's taste. Of course, some people like this. But for a fresher-tasting white wine, check out the XL from Patrida Creus which has high acidity and a slightly tropical twang.

PARTIDA CREUS Partida Creus Subirat Parent is a light, crisp and aromatic wine. On the nose, it is intense with aromas of ripe white fruit and flowery notes that stand out. In the mouth, it is glyceric, easy to drink and with a long finish.

PARTIDA CREUS This wine high in acid but with abundant texture and notes of orchard fruit, lemon curd, salt and limestone from the marine soils of the region. This is a direct-press wine (no skin contact), aged on the lees in stainless steel for 3 months. Unfixed, unfiltered. No sulfur added. A beautiful NATURAL wine! They make natural wines without adding anything in the cellar. Fermentation is with native yeast. No fining or filtration is done. No SO2 is added.

LES CHAIS DU PORT DE LA LUNE 75% Grenache, 25% Gamay. Artisanal and natural vinifications with indigenous yeasts from the grapes. Aging for 6 months in old barrels. Ulfiltered and minimal Sulfur. There are aromas of cassis, black berries, spices and the surrounding shrubland. Elegant with nice deepness and roundness on the palate.

Kindeli  Alex Craighead varies his blends under the Kindeli label every year, as each vintage has its own flavour. The 2020 Kindeli Blanc is approx equal parts Riesling and Sauvignon Blanc, all sourced from estate organic vineyards in beautiful Nelson. This fun stuff, both on the label and in the glass, with some funky sour beer aromatics of mango, citrus and pineapple. Some skin contact ferment in amphora and a bit of whole bunch, even a bit of sugar left in to ferment in bottle and give a smack of fizz.

Kindeli  This is such a fun little red. It's made up of mostly Pinot Noir (90%) with 5% each of Riesling and Merlot thrown in. It's set to an easy-going, breezy, berry-filled Sunday vibe. Bright and bouncy from the get go, this works very well with a slight chill. It's the kind of nouveau red that just puts you in a good mood.

Kindeli  Otono is Kindeli's 'autumn' white blend, featuring Gewurztraminer, Riesling and a lesser amount of Pinot Gris. Most of the fruit is left on skins in Spanish amphoras for about 10 days, so this approaching an orange wine in style. Everything is done the natural way, Alex watching carefully to make sure a clean and delicious textural white wine makes it out the other side. Think of a fun and funky fruit salad with wild, flowery aromatics in a bottle and you're right on the money.

The Hermit Ram Fascinating, left-field Sauvignon Blanc from Waipara, this is winemaker Theo Coles paean to the coastal beauty of NZ. Some of the fruit is fermented as whole bunch and aged in stainless steel, some is fermented and aged in Spanish amphoras, and some neutral barrels are filled and left un-topped to develop a layer of flor yeast (a la Fino Sherry and Jura Vin Jaune). All this leads to saline, crunchy mid-weight white with just a hint of floor, and a lovely orange peel character.

The purest Yuzu juice is mixed with a 75% polished Junmai sake base to create the cleanest and freshest of flavours. It is light enough to enjoyed chilled on its own without diluting, and gives the impression that the fruit was just squeezed yesterday. It is a combination of 2 different Yuzu types from Kochi.

PULPOLOCO Red Sangria is a refreshing wine cocktail, made with the best Spanish wine, orange, lemon, and a bit of cinnamon giving it a sweet, fresh, and unique essence. We love how this can be paired with almost anything! Fried spicy, savory, sweet – by the pool, by the beach, at home.

Crisp White Sangria is a refreshing summer blend of Spanish white wine, fruit and spices with a lemon-ginger groove. Recommendation Pairing : Add chopped fruits and ice in a jug. Pour chilled PULPOLOCO Sangria wine then stir it.

Mystery Pack #001 6 Mix-tery Beers

Mystery Pack #002 5 Mix-tery Beers + 1 Seasonal Beer

Mystery Pack #003 5 Mix-tery Beers + 2 Seasonal Beer *(High Demand)

Mystery Pack #004 4 Mix-tery Beers + 4 Seasonal Beer *(Best Value For Money) * Free Delivery