Rich, dark and smoky, with roasted malt bringing notes of dark chocolate, coffee and toasted grain. A savoury smokiness adds depth, while a touch of bitterness keeps things balanced. Full-bodied and warming.

‘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.