Fleur de Lie is a saison fermented and aged for 18 months in a French oak wine barrel on Riesling lees, then fresh-hopped with a healthy dose of Nelson Sauvin. It’s dry, crisp and refreshing, with bright citrus and gentle spice.

‘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, and they put that experience to excellent use at Brood.