Zeelandt Brewery
We infuse the old world with the new by brewing the styles of Europe with the best locally grown and imported ingredients from the original homeland.
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Bishop's Kick - Hefeweizen
Weissbier4.3% ABV18 IBU
Zeelandt BreweryNapier, New Zealand
This Hefeweizen is made in the southern German style; wheat, Vienna and pilsner malt combine with a famous Bavarian yeast strain. This wheat beer has a bready palate and soft bitterness. Hefeweizen is a very refreshing beer that is best enjoyed in a beer garden and leather shorts.
Black Monk - Schwarzbier
Schwarzbier5.0% ABV30 IBU
Zeelandt BreweryNapier, New Zealand
Schwarzbier is a German, black lager. An elegant German style with smooth and rich malt flavours. Notes of coffee and chocolate come from dark malted barley. A dry, clean finish sets this style apart from other dark beers.
Guv'nor - ESB
Strong Bitter5.3% ABV34 IBU
Zeelandt BreweryNapier, New Zealand
ESB is the elder statesman of the Pale Ale family. Extra Special Bitter does not hide behind hops, he is malty and proud of it. Crystal malt sings while hops hum in the background.
Zeelandt Dunkelweizen
Dunkles Weissbier4.6% ABV
Zeelandt BreweryNapier, New Zealand
Dunkelweizen is a dark wheat beer. 6 different types of malts have been used to create this. Chocolate, roasted and caramel flavours add complexity to this spritzy, refreshing beer.
Zeelandt ESB
Ordinary Bitter5.3% ABV
Zeelandt BreweryNapier, New Zealand
On Handpull. ESB is the elder statesman of the Pale Ale family. Extra Special Bitter does not hide behind hops, he is malty and proud of it. Crystal malt sings while hops hum in the background.
Zeelandt Kolsh
German Pils4.0% ABV
Zeelandt BreweryNapier, New Zealand
Kölsch may have the appearance of a typical German lager, but the flavours are typical of an ale. The ale yeast that is used to ferment this style give it a distinctive fruity profile. The fruity aroma and flavour are enhanced with crisp bitterness.
Zeelandt Negra Royale
6.1% ABV
Zeelandt BreweryNapier, New Zealand
A blend of black beers; London Porter and Schwarzbier left to condition for 12 months in a tempranillo wine barrel. A secondary fermentation has occurred in barrel slightly souring and acidifying the beer.