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“I just wanna make crisp German lagers; I want to fine-tune that and I want to do really well, but these (fruited smoothie sours) are quite fun to make.” Mario Lanz of Double Vision Brewing on the appeal of his Orange Creamsicle beer. Our final episode recorded live at Beervana 2026 sees Martin & Michael sit down with a couple of brewers from the nation’s capital: Tim Ward, founder of Abandoned Brewery, and Mario Lanz, co-founder of Double Vision Brewery. While Tim’s origin story is reasonably traditional, taking him from running hospitality venues across Wellington to establishing a brewery, Mario’s is a little more unusual - who would have known that there’s a path from baby stroller manufacturing to craft beer? Both breweries were established around 2016 and have grown steadily in a fairly challenging environment. Tim talks about the recent acquisition of Heyday Brewing which gives him a venue in the heart of town, as well as the importance of working with a strong team in his hospitality venues. Mario talks about the challenges of making the popular fruited smoothie sours, including the Creamsicle beer that we sampled during the session. They may not be for everyone, but they have a place in the market. Finally, Tim explains his philosophy of the importance of a bar as a community hub. It’s not just about the beer! Join us for a fascinating and wide-ranging chat with some of Wellington’s best brewers. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“Super exotic citrus — you get yuzu and kumquat, lots of mandarin,” Kelly Ryan talks about why Riwaka is his favourite hop. We’re back at Beervana 2026 for this episode, where Michael & Martin sit down with Kiwi beer legend Kelly Ryan. Kelly takes us through his brewing journey, from learning his trade at one of New Zealand’s most iconic breweries, brewing at Thornbridge in the UK, working at some of New Zealand’s best craft breweries and, most recently, moving into hop sales at Freestyle Hops. In a fascinating and information-dense session Kelly takes us through the process of developing new hop varieties, including NZ-04 which is featured in two of the three beers that were sampled during the session. He also talks about the intense focus on quality that sees Freestyle Hops shipping out hops within 24 hours of picking. It’s not just about hops — we also get to hear about Freestyle’s use of kohia, NZ’s native passionfruit, which is combined with Nelson Sauvin hops in the other beer that we got to taste. If you love hops, you won’t want to miss this amazing session. Kelly is one of the most articulate and knowledgeable figures in the industry and his enthusiasm is infectious. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“The great thing with this beer is, just before it goes into the barrels it’s almost undrinkable!” Jesse Sigurdsson of Shining Peak on the inauspicious beginnings of their Vintage Barrel-aged Imperial Stout. Hello from a raucous Friday evening at Beervana 2026, where Michael & Martin sit down with the brewers of two of New Zealand’s best (and quite different) stouts. Niall Harley from Mount Brewing talks about how he was inspired to create Harley’s Irish Stout (Trophy winner for Best Stout at the 2026 Brewers Guild of NZ awards) by his memories of a certain other stout from back home in Ireland. Niall muses on whether his beer is actually better than the classic that inspired it, and talks about the Harley’s Hundred Club which has grown up to celebrate it at the Rising Tide, Mount’s taproom. Having never been to the Emerald Isle, Jess Sigurdsson of Shining Peak feels unable to compare the two beers, but is confident that the Mount beer is better! Jesse then introduces the other beer we had available for sampling, his 2024 Vintage Barrel-aged Imperial Stout. He describes the “ball-ache” of a brewing process, and waxes lyrical about the miraculous powers of bourbon barrels which can turn a borderline undrinkable beer into a sipper’s delight. Along the way, Niall and Jesse assert that they don’t believe in “Stout Season”, saying that these dark beers are gorgeous to drink at any time of the year. Join us for a trip to the dark side! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“If you’re marketing your beer at men or at women, you’re cutting your market by 50% — it’s not a smart business decision!” Denise Garland of the NZ chapter of the Pink Boots Society on one of the many reasons why “girl’s beer” is a bad idea. Join us again at Beervana 2026, with Michael & Martin chatting to Aynslee Rodger and Denise Garland from the NZ chapter of the Pink Boots Society. It’s an organisation which exists to champion the role of women and non-binary people in the fermented beverage industry, and it does great work providing networking, education and growth opportunities in the industry. This is an entertaining, erudite and informative chat with two passionate supporters of the industry. Aynslee, a brewer at Good George, talks about her route into the industry and the support that Pink Boots provides for women and non-binary people in multiple roles. Denise, a beer writer (and would-be comedian, according to Michael!) lays waste to the myth of “girl’s beer” and despairs at the dinosaur attitudes that still persist, despite the great progress that has been made. An appreciative and engaged crowd loved the chat that we had at Beervana, and we hope that you appreciate this episode as much as them. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“Creamy, custard, pineapple, cake batter…" Clay Grant of One Drop Brewing lists some of the ingredients of their ‘Aunties Pudding’ ice cream smoothie sour. We’re back at Beervana 2026 for a chat with super-hyped Aussie brewery One Drop! Michael and Martin chat to co-founder Clay Grant and his head brewer Cathal McCarthy about the weird and wonderful beers that One Drop are famous for. We get some insight into the inspiration behind some of their fruit-laden smoothie sours and sample a couple of their craziest brews. Cathal explains some of the process behind making these beers, and indeed they definitely are beer - there’s a kettle-soured base under all of that fruit, ice-cream and cake batter! Making these beers pushes some of their equipment to the limit, as Cathal explains. But it’s not all about the neon-hued smoothie beers; Clay enthuses about their lager program, pointing out the painstaking approach to water chemistry. Finally Cathal talks about the Clean Fusion process that One Drop have pioneered to make super-fresh, super-hoppy IPAs. Join us for a wild romp through the frontiers of Aussie brewing! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“There’s ‘Kinky MILF’ on the walls of the Malthouse for ever, which is amazing!” Scott Taylor of Neck of the Woods Brewing on their competition-winning West Coast IPA. Join us for the first of our episodes recorded live at Beervana 2026, as we talk to Scott Taylor from Neck of the Woods Brewing (Tauranga) and Jared ‘Red’ Proudfoot from Bonnie Day (Geraldine). Both Scott and Red are beer industry veterans but have established new breweries within the last year, with great success. Neck of the Woods, in particular, has scored a bunch of awards in its first year, including the recent Malthouse West Coast IPA Challenge for their ‘Kinky MILF’ — listen in for the story behind that name! Across the interview we cover the back-story of both brewers, including Scott’s time at Deep Creek and Red’s time as the founder of Australia’s famous Pirate Life. Both are big fans of the brewpub model, although they’re not keen on filling riggers as you’ll hear from them. It’s a shorter episode than normal but we hope you enjoy this fascinating chat with two industry legends. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"If you look at the story of humans and food, we've constantly been flowing towards sweeter, less bitter flavours." Kieran Haslett-Moore on the evolution of beer and human taste. In this episode of The Third Pint Theory, hosts Michael Donaldson and Martin Bridges catch up shortly after attending Beervana. They reflect on their experiences at the festival, noting how working live Q&A sessions gave them a unique perspective compared to being regular festivalgoers. They highlight notable beers and interactive booths from the event, such as Garage Project's GG EZ Pilsner and Mean Doses' AI-driven Zoltar beer-dispensing fortune teller machine. They also discuss the New World Beer & Cider Awards, noting the surprising inclusion of Waikato Draught in the top 25, alongside notable entries like Panhead's Port Road Pilsner and Brave Brewing's Bottle Rocket. The main segment of the episode features Michael interviewing brewer and writer Kieran Haslett-Moore in Waikanae. Kieran shares his extensive career journey, from his early working life as a postie and cheesemonger to his time running beer tastings at Regional Wines & Spirits. He reflects on co-founding North End Brewing, his departure from the company after a breakdown in business relationships, and his decision to revive his brand, Southstar Brewing. He details his brewing philosophy, which focuses on small-batch, top-fermented European, Belgian, and British styles that emphasize traditional hops, multi-strain yeast fermentations, and noticeable bitterness over modern sweet or fruit-forward trends. The episode concludes with Michael and Martin reflecting on the interview and discussing Kieran's "cuckoo brewing" setup at Mean Doses, where he physically brews his own recipes using their equipment. Martin shares his experience tasting some of Kieran's latest Southstar offerings at Wellington pop-up events, including a cask ESB and an oaked Scotch ale paired with homemade haggis. Finally, the hosts preview upcoming festival Q&A recordings that will be released in future episodes, featuring interviews with various regional New Zealand craft breweries. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"It's one of those things: sort of it's like the first Sex Pistols gig, you know, everyone says they were there but really there were only,I don't know, probably a dozen of us actually there!" Stu McKinlay talks about the legendary meeting at the Malthouse in Wellington that led to the foundation of the Society of Beer Advocates (SOBA). In this special transatlantic episode, Martin catches up with Stu McKinlay, the founder of Yeastie Boys, who calls in on a summer morning from the UK. Stu reflects on his deep foundational roots in the New Zealand craft beer scene, recounting his early days on the Real Beer forum and his attendance at the legendary first SOBA (Society of Beer Advocates) meeting at the Malthouse. He even shares a fantastic, little-known piece of trivia: before officially launching Yeastie Boys in 2008, he actually founded the Liberty Brewing homebrew business, eventually selling it to Joe and Christina Wood. The conversation then explores Stu's pioneering approach to the business of beer, particularly his massive, early success with equity crowdfunding. He recounts how Yeastie Boys became one of the very first New Zealand companies to utilize the PledgeMe model, famously raising half a million dollars in just 33 minutes back in 2015 to fund their expansion to the UK. Stu also dives into his absolute passion for collaboration and breaking traditional brewing rules, sharing brilliant stories of working alongside winemakers to create unique hybrids like PushMe and PullYu, and the wild experiments they did utilizing different yeast strains and candy sugar. Finally, the episode tackles the harsh realities of the current international beer market. Stu explains how the landscape drastically shifted post-COVID, with heavy price competition from multinational breweries driving prices down and making supermarket distribution incredibly tough for independent brands. To adapt, Yeastie Boys completely overhauled their model, with Stu stepping away from the day-to-day business in the UK, having already transitioned to a brew-under-licence model in NZ. Stu also talks about how his new business, Liquid Sky Drinks, has started importing Garage Project beers into the UK, with phenomenal early success.. Grab a pint and enjoy this fascinating look at the global journey of a craft beer pioneer! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

Michael and Martin sit down to run the rule over the results from this year's Brewers Guild of New Zealand Awards. They start by covering off the big winners on the night, including Karamu Barrelworks taking out the overall Champion Brewery title. There is some discussion of the scoring process used to calculate the winner of that title. The duo then dig into the other major winners, including Emerson’s Brewing taking out the Champion Large Brewery crown as well as multiple trophies and medals. There is some reflection on the growing stature of the Bay of Plenty as a beer region, with Mount Brewing taking out Champion Medium Brewery (in their 30th anniversary year) and Neck of the Woods taking out Champion Micro Brewery, less than a year after opening. The conversation takes in most of the trophy winners, as well as some surprises amongst the results and some personal favourites. Grab a beer and listen to some in-depth analysis of this year’s BGONZAs! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

Welcome back to another episode of The Third Pint Theory! In this session, host Martin sits down with Maree Shaw, founder and organiser of Auckland Beer Week. Maree shares her origin story in the beer world, humorously admitting that before meeting her partner in 2004, she thought all beer tasted "disgusting." Her perspective shifted when he introduced her to Mac's Copper Hop and Monteith's Celtic Red, but a limited-release Monteith's Tripel served as the true turning point that introduced her to Belgian styles and inspired them to start homebrewing. By 2009, Maree was attending her first Beervana at the Wellington Town Hall, where she expanded her palate with a fresh hop Mac's brew and Yeastie Boys' His or Her Majesty. Maree’s passion quickly translated into active community involvement when she began attending Friday night beer catch-ups in Auckland and joined the Society of Beer Advocates (SOBA). Frustrated by the lack of Auckland representation on the national committee, she volunteered to step up, eventually taking on the roles of general committee member and Auckland regional coordinator. Her dedication to the community continued to grow, and after Dave Wood stepped down, she was convinced by her peers to take the reins, officially becoming the first female president of SOBA. The conversation culminates with Maree's pivotal role in founding and running Auckland Beer Week. Inspired by the arrival of the GABS festival in Auckland, she launched the inaugural week in 2016 with about a dozen events on a very tight turnaround. Fast forward ten years, and the festival continues to be a much-loved fixture in the Auckland beer calendar. Maree describes the entirely volunteer-run operation—where she acts as the "chief cat herder" alongside friends Nick on design and Phil on the website—as a second full-time job, but remains dedicated to bringing the local beer community together. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"I had this outside looking in view of New Zealand on many different levels but one of them was this nostalgia and beautiful memories of the coastal lifestyle... I missed that, you know, being able to go to the seaside and that really resonated with me and in how I wanted to build a brand and so it was about the coast and and the quintessential Kiwi bach represented that." — Craig Cooper on the nostalgic inspiration behind Bach Brewing In this episode, host Michael Donaldson sits down with Craig Cooper, a 38-year veteran of the liquor industry and the founder of Bach Brewing. Craig reflects on his extensive career, which began as a marketing graduate trainee for Lion and took him across Australia and Amsterdam before he returned to New Zealand to buy into Hawke's Bay's Limburg Brewery in 2005. Thirteen years ago, he launched his own venture, designing a brand that captured his nostalgia for the quintessential coastal Kiwi "bach" lifestyle, brought to life through the vibrant watercolor label art of renowned illustrator Donovan Bixley. The conversation then shifts to the logistical realities of building a major craft beer brand without owning a physical brewery. Craig explains his long-standing partnership with Steam Brewing, who have contract brewed his beers for the entire 13-year lifespan of the company. Because the contract model involves paying a manufacturer's margin, Craig candidly discusses how impossible it became to compete on price in the traditional six-pack market. As a result, Bach Brewing made the strategic decision to avoid six-packs, focusing their efforts on premium 440ml cans and single serves to maintain a sustainable, competitive business. Finally, the episode dives deep into the booming non-alcoholic beer sector, a category where Bach Brewing has established itself as an early pioneer. Craig details the technical evolution of brewing their non-alcoholic range, highlighting their shift toward specialty yeast strains and the heavy use of cryo hops and hop oils to extract maximum flavor and aroma without the alcohol. This relentless focus on quality paid off massively when they won the trophy for the best non-alcoholic beer at the prestigious Australian International Beer Awards for their All Day Hazy. Grab a fresh can and tune in for an incredible masterclass on branding, contract brewing, and surviving a tough industry! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"I'm always out on the farm as much as I can. Yeah. And in the malt plant as well. So yeah, it's my passion really. I'm a bit of a home boy I suppose." Doug Michael of Gladfield Malt on the importance of his rural roots. Welcome back to The Third Pint Theory! In this episode, hosts Michael Donaldson and Martin Bridges catch up with Doug Michael, the founder of Gladfield Malt. Doug discusses his roots growing up on a mixed-cropping farm in Canterbury, where his family managed 1,500 mixed-age ewes alongside crops like barley, wheat, peas, and clover seed. A passionate homebrewer since the age of 19, Doug saw a unique opportunity to supply the emerging New Zealand craft beer scene with high-quality, local malt. He and his wife Gabi built a small malting plant and officially launched Gladfield in 2004, sending highly successful early samples to industry pioneers like Dux de Lux and Emerson’s. The conversation dives into the growth and mechanics of the malting process. Doug explains how they expanded their operation significantly around 2011 and 2012 by building their own roaster. This critical addition allowed Gladfield Malt to produce a full range of specialty products, including crystal and chocolate malts, which have become absolute staples for brewers across the country. Despite his success and the growth of the business, Doug emphasizes that his true passion remains out on the farm and in the malt plant, describing himself as a "homeboy" who is deeply dedicated to the hands-on nature of his craft. Looking beyond the farm, the episode touches upon the broader realities of the brewing industry. While the current economic climate presents challenges for breweries and their suppliers, Doug's journey from a university student to a global traveler and back to the family farm highlights the resilience and innovation needed to succeed. Gladfield Malt's story is a fantastic testament to identifying a local niche in the market and building a foundational business that supports the thriving craft beer community. In the post-interview ramble, Martin mentioned a book by UK beer writer Pete Brown on working men’s clubs, but couldn’t remember the title - it’s “CLUBLAND: How the Working Men’s Club Shaped Britain”. Highly recommended. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"I don't think it's going away and nor should it... what I don't like is when there's five taps and three of them are the same thing... it's just not giving people what they want, it's giving people what they think they want." Greig McGill on the over-saturation of hazy beers. In this fantastic episode, Martin finally makes the journey to the "city of the future" - Hamilton - to sit down with Greig McGill at his brewery, Brewaucracy. The pair crack open a beer and dive right into the history of their nearly 20-year friendship, reminiscing about the early, wild days of the New Zealand craft beer scene. They swap stories about the formation of SOBA (Society of Beer Advocates), and the sheer passion that united a small group of enthusiasts before "craft beer" was a mainstream concept. Greig talks about who came up with the SOBA name - in the interview he couldn’t remember the surname of Brendon McKenzie, but I’m happy to rectify that in these show notes! The conversation then shifts to Greig's personal journey into the brewing business. He shares the story about what drove him to leave a long, stable career in IT to launch Brewaucracy: extreme burnout. Describing himself as feeling completely drained and unfulfilled, Greig sought a radical change, deciding to turn his long-time passion for homebrewing into a full-time, commercial reality. However, he initially started the brewery (with longtime friend Phil Murray) as a side project, contract brewing out of Shunters Yard without the serious intention of turning it into the full-scale, dedicated taproom it is today. Finally, the duo discusses the current state of the New Zealand beer market and what the future holds for craft brewing. They candidly address the decline of the "haze craze," with Greig predicting that while hazy IPAs aren't disappearing, the market is oversaturated, and the days of endless, identical hazy releases are fading. The episode ends on an optimistic note, with both Martin and Greig expressing a strong hope for a true resurgence in traditional English styles, like bitters and milds, emphasizing that the true mark of a great brewer is the ability to craft a perfect, low-ABV classic. If you’re looking for Greig’s YouTube beer reviews, you can find them here. If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

“The way we look at it is that Garage Project isn't just a brewery, it's a creative studio that happens to work in beer. It's always coming up with new beers, new names, the way you put on an event. It’s much easier to think of it as a creative studio that just happens to use beer as its medium.” Howard Greive on the essence of Garage Project. In this deeply insightful episode, host Michael Donaldson sits down with a truly foundational figure in the New Zealand craft beer scene: Howard Greive. While you might not immediately recognize his name, Howard is one of the original investors behind the iconic Garage Project. He shares his fascinating transition from a long, successful career in the high-stakes world of advertising—specifically navigating the corporate structure of agencies like Saatchi & Saatchi—to diving headfirst into the chaotic, bootstrap reality of launching a craft brewery. The conversation dives into the unorthodox beginnings of Garage Project. Howard recounts the legendary story of how the brewery was born out of a desire for a creative outlet that wasn't bound by traditional rules or massive budgets. He details their incredibly ambitious first move: committing to brewing 24 different beers in 24 weeks on a tiny, 50-litre kit and launching them out of an old petrol station on Aro Street. With the benefit of his background in advertising, Howard explains how the brand's unique identity came to be, treating Garage Project not just as a brewery, but as a "creative studio that happens to work in beer". This meant relentless innovation, playful branding, and an absolute refusal to be boxed into a standard "core range." Finally, Howard reflects on the evolution of Garage Project, from its humble, scrappy origins to becoming a global brand and a cornerstone of Wellington's creative identity. He discusses the challenges of maintaining their punk-rock, experimental ethos as the business scaled massively, requiring significant capital investment and a shift from a wild creative project into a serious, structured enterprise. Now having stepped back from the board while remaining a dedicated shareholder, Howard offers a candid look at the ongoing necessity for fresh energy and new investors to keep the brewery pushing boundaries in an increasingly competitive market. Tune in for a masterclass on branding, beer, and business! If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].

"I think it's a little bugbear of mine that a lot of people demand or seem to want 'dank'. I think dank is not necessarily a fresh hop characteristic and to expect lots of it in a fresh hop beer is, I think, sometimes misguided." Michael Donaldson on one of the common misconceptions of fresh hop beers. Welcome to a special, guest-free episode of The Third Pint Theory podcast! In this session, hosts Michael Donaldson and Martin Bridges are flying solo—accompanied only by Martin's dog, Luna—to dive headfirst into an extensive fresh hop tasting. Fresh off his experience judging the Behemoth fresh hop competition, where he sampled more than 10 different fresh hop beers back-to-back, Martin boldly declares that, despite the sheer volume of releases flooding the market, this is the best year he has ever seen in terms of overall quality. The episode serves as a masterclass in understanding what makes a fresh hop beer truly great. The hosts kick things off by praising the ParrotDog Fresh Hop Pilsner and a weighty, oily New Zealand IPA from Duncan's called Kemical Romance, before tackling a common misconception in the craft beer community. Michael expresses his frustration with consumers who constantly demand "dank" characteristics, explaining that true fresh hop magic is more about a unique, sticky mouthfeel and a vibrant flavor integration rather than harsh, grassy chlorophyll. The duo highlights how the best beers this year, like the competition-winning St. Leonards Riwaka West Coast Pilsner, perfectly balance these elements without becoming astringent. Beyond the tasting notes, Michael and Martin pull back the curtain on the harsh logistical realities of the fresh hop season. They reveal a massive hurdle breweries faced this year: a sudden change in how air freight pricing is calculated, shifting from weight-based to volumetric. Because fresh hop cones are very light but take up massive amounts of physical space, shipping them across the country has become exorbitantly expensive, putting a massive financial strain on brewers trying to participate in the season. Grab your favorite seasonal release and enjoy this deep dive into the fleeting magic of fresh hops! The beers that the team tasted in this episode were: Parrotdog Fresh Hop Pilsner Duncan’s Kemical Romance NZ IPA Three Sisters Wayward Son NZ Pale Ale Behemoth Cheech & Chong Hazy IPA McLeods Harvest Cold IPA Brave Brewing Helping Hands IPA If you enjoy this episode please like, subscribe and comment on your favourite podcast platform. If you have any questions, comments or suggestions for future topics/guests feel free to drop us an email at [email protected] or [email protected].