Here's another reason why we love collabs. Two exciting local producers who push the boundaries of conventional production methods have teamed up to create a uniquely thirst quenching brew. Brood Fermentation brewed a Rye Saison on top of a Kindeli mid-ferment organic Feijoa Cider. With the fruity acidity of the Feijoa balancing harmoniously with the body and creaminess of the Saison. 

‘Brood’ is a beekeeping term for the part of a hive where life is regenerating. Fermentation is an incredible, natural process of chemical change. Putting the two words together already evokes a lot. Lauren Yap and Jim Brown of Brood Fermentation are based in Nelson, and focus on both brewing and winemaking. Their experience spans across the craft end of these industries in shit-hot regions like the Adelaide Hills and Oregon.