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Crafted in the style of an English dark mild ale.
The Wigram Brewing Company wishes to advise that our Red Sparkling Ale Full Strength Beer has been crafted from Historical Hops which were discovered still growing on the banks of the Hokitika River. The original hops were grown by a pioneer Hokitika brewer, Mr William CJ Kortegast. His Crown Brewery was one of the very first West Coast Breweries.
Crafted in the style of a Bohemian Czech Pilsner. It pours a light straw colour and crystal clear. The beautiful fine carbonation quickly forms a dense creamy head that lasts to the last sip. This beer is bursting with fresh zesty aroma, the New Zealand aromatic hops are proudly presented in their full glory. The grisp bitter flavour is complimented by a full malt body and rounded mouth-feel with the most amazing after taste.
An organic India Pale Ale, this is a full bodied, malty beer that is heavily hopped resulting in a fruity hop character with a healthy bitterness balanced by the 5% alcohol.
Three Boys Wheat evokes ancient abbey ales, when yeasts were wild and spices instead of hops were added for bitterness.
Moa Original is a classically brewed lager created from a blend of New Zealand premium malts and Nelson hops. Fermented with traditional bottom fermenting yeast, Moa Original shows an array of smooth velvety characters on the palate but also has a refreshing floral nose.
Style: Imperial/Strong Porter, aromas of chocolate, caramel, and vanilla. Taste is sweet, with bitter notes, and very long length. Palate is syrupy, and full bodied. Black, with an off-white head. The origins of this beer style are shrouded in mystery, with legends of the London street porters and regal decrees, all a bit unclear really... 
Made from 100% NZ apple juice, this is a delightfully refreshing medium-to-dry slow fermented cider. 
Characteristics: An effervescent cider made from selected Central Otago apple varieties to give the right balance of flavour and bite. The juice is extracted using the traditional rack and cloth method, then fermented and conditioned for at least six months to mellow. Served chilled.
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