My Account
Construction of a start-up microbrewery and distillery in Windsor Way, off Black Swamp Road, on the Mangawhai estuary, is expected to start soon.
Pacific Coast Beverages was granted a resource consent by Kaipara District Council late last week for the first stage of its development. The consent was non-notified.
Company spokesperson Adam Booth says the packaged beer and spirits side of the new business will launch later this year, with construction of a hospitality wing set to happen next year.
Operations will be headed by brewing expert and beer judge Sam Williamson, who has 20 years’ experience working in various New Zealand breweries.
“The last year has seen a huge revolution in brewing knowledge, with the advancement of analytical technology and the evolution of beer styles” Williamson says. “Brewers are now challenging their own preconceptions on the correct way to brew, and making hugely accessible styles with techniques that bat against tradition. I have intertwined my experience, theory and research to develop some tasty, contemporary recipes.”
Booth says the spirits will be in a league of their own, unique recipes that are intense and immediate classics.
He says an American-designed still will be the centrepiece of the venue and will be showcased in a viewing bunker on site.
“It’s a versatile piece of kit that will allow us to make really clean vodka, as well as flavoursome gin and wholesome rums – and maybe even some limited release whisky.”
The microbrewery will be an adjunct to the vineyard where planting started last year. The first wine is due in 2024.
The complex has been designed by architects RTA Studio whose previous work includes luxury and commercial projects such as Black Estate and Hellmann Logistics.
Booth says the bistro will embrace extensive north-western views, offering a relaxing space and will deliver “the best drinking experience New Zealand can offer”. Plans are underway for tapa-style plates served alongside bespoke cocktails and 15 beer taps at the bar.
