The Beers and Ciders 
Thanks to the generosity of
and 
for the first time, MARCHFeST will be staging beer making and home brewing demonstrations as well as 15-20 min 'meet the brewer sessions' from 1-4pm, hosted by beer writers/judges Maria Grau & Fritz Kuckuck - details soon...
The eleven "festivAles" being specially brewed for this year's Marchfest are all from local craft breweries. None of these beers will be available to the public before midday Sat April 17th. The 11 brand new beers are as follows:
Founders: God Knows Best..bitter. “Our take on a ESB”, 5%.
Lighthouse: April Fuel, an amber ale, 5.5%.
McCashins: Ale-iana (A gift from the Gods), type and abv tbc.
Moa: Blanc Resurrection, a Belgian Wit (wheat beer), 5%.
Monkey Wizard: Golgotha Porter, 5.5%.
Organic Cider made from fresh Nelson apples, 6.8% abv.
Renaissance: Funkelryesen spiced rye beer, 5%.
New Rochdale Cider - details to follow.
Sprig and Fern: De-Vine Inspiration, Pilsner, 5%.
The Golden Bear: Liquifaction, a hoppy ale, 6%.
The Mussel Inn: Missing Lynx, Marzenbier (lager), 5.2%.
Totara: Ninkasi Green, a green-hopped ale, 5%.
Townshend’s: Roger Parks IPA, 6%.About craft breweries:
Craft brewers use traditional brewing techniques and local ingredients to produce fresh, tasty beers. They produce beer in small batches and do not use chemicals to make the beer last longer. Like our wines, Kiwi craft beers are attracting attention and winning international awards for their high quality and distinctive flavours. New Zealand has a great climate for barley cultivation, world-class hops grow in Motueka and there are abundant supplies of mineral-rich, clean water. The top of the South Island now has around 15 boutique breweries making it by far the craft beer epicentre of New Zealand.
