We started Steamer Basin with the idea of being a neighbourhood brewer, making beer local to Dunedin.

We’ve since been inspired by the US trend to make seasonal beer, and by our farmers market to use fresh ingredients. We now have beers with:

• honey
• oats
• rhubarb
• gooseberry
• lemongrass
• strawberry
• plum
• medlar
• elderflower
• stinging nettle

grown or gathered within 100 miles of here.

Of course, none of these ingredients are unique to Dunedin, but all thrive in this region. And combined with Nelson hops and Canterbury grain (barley, wheat, rye, spelt) they celebrate our place.

Based on response at the farmers market, from locals and visitors, we see potential for Dunedin beer to become as distinctive a region as Central Otago wine. Having started with the idea of being a neighborhood brewer, that’s really exciting.

Enjoy!

Paul & Karen

The best thing about brewing small batches is you get to brew a lot. This helps you get better, faster, and gives you chance to experiment.

Since our trip to Oregon in May, we’ve done a lot experimenting. So much experimenting that, at times, we’ve only had ‘white label’ beer to sell.

Looking ahead, we hope to juggle better. But we’re still inspired to make seasonal beer. And after only having two beers for what seems like forever, it’s fun.

We’re now shifting our focus to darker Fall / Winter beers, including a new version of Brown. We look forward to sharing them with you in 2016.

Enjoy!

Paul & Karen

One of the great things about Dunedin is the change in seasons. It gives you a new appreciation for the natural beauty we’re lucky to enjoy.

Photo: Pam Fossen

In May we took some time out to visit the equally beautiful Pacific Coast of America. We needed the break, and it gave us the chance to visit 10 breweries in Oregon, center of craft brewing (there are 58 breweries just in Portland).

We picked up many ideas and from 2 breweries, inspiration to brew more seasonal beer. We’ve now got a roadmap of Spring / Summer / Fall / Winter beers, which we’re aiming to have in place by end of 2016.

You may’ve tried some of those beers – Lemongrass Saison, Oatmeal Stout, Saison – at our Friday testings, and we’ll be trialling more – Pale Blond, Strong Blond, Pale, Dark – in the coming weeks. We have more in the pipeline and we’re looking forward to sharing them with you, at our cellar door and at the farmers market.

You’ll also be able to sample our beer at the upcoming Dunedin beerfest. We’ll have Oatmeal Stout on handpull – your last chance to try until Fall / Winter 2016.

Enjoy!

Paul & Karen

Prior to Christmas we thought we had the ‘final candidate’ for our Mud-edin brown ale. In fact, we’ve brewed 5 more versions since then, still seeking that perfect combination of malt, hops, and yeast.

That’s why:

to help us nail our recipe.

Starting Friday 13 March, we’ll be doing ‘beer testings’ every Friday, 5:00 to 7:00pm, to get your feedback on the latest version of Mud-edin and two other ales we’re working on. You’ll be able to sample a different beer (or 2 versions of the same beer) every week, and with some batches, take a bottle home.

We’ll run these tastings every Friday (excluding Easter Friday) until 8 May, starting with v31 of Mud-edin on Friday 13 March. Come along and tell us what you think!

Paul & Karen

They say that good things come to those that wait. Well, we’ve just bottled version 26 of our brown ale, and like Australia trying to attract tourists, we can’t help asking:

Why has it taken so long? Like our other ales, we started with a clear picture of how Mud-edin should taste. We began with a recipe that came close, but finding the perfect combination of malt, hops, and yeast has been elusive.

When will it be ready? We’re hoping our current batch is just what we’ve pictured. Since we condition our beer in the bottle, we’ll know within a few weeks.

Fingers crossed!

Paul & Karen

Well it’s been a busy few months here at Steamer Basin. We’ve been focusing on the quality and consistency of our beer, refining our brewing method and looking at ways to make it more available.

That’s why we’re now excited to launch our online store. It’s simple to use and like us, has plenty of room to grow. Order before 3pm Monday-Friday and you should receive the next day.

Starting this week, we’re also opening on Fridays as well as Thursdays. We’re keeping the same hours, so drop in for a taste and takeaway.

Enjoy!

Paul & Karen

In Dunedin, we’re blessed with time and space to appreciate the small things. From long summer days to cozy winter nights, in town or at the beaches on our doorstep, we’re spoiled for simple pleasures.

Beer is our pleasure and we’re excited to become part of Dunedin’s proud tradition. (Did you know Dunedin was once brewery capital of New Zealand, producing 25% of the country’s beer?)

We’re also excited to make beer ‘the old way’. We love Dunedin’s heritage and by using traditional methods, we feel a link to the pioneering spirit of early settlers. (For Scottish emigrants, ‘New Edinburgh’ really was the end of the earth.)

Of course, we’re not unique in upholding tradition. Some of the world’s best brewers, including Coopers (Australia), Sierra Nevada (USA) and Unibroue (Canada), make beer the same way.

We’re a fraction of their size and reputation, but we’re excited to be making beer in Dunedin, for Dunedin.

Enjoy!

Paul & Karen