What started as a home brew experiment in a garage over fifteen years ago has grown into the largest family run brewery in Christchurch. Three Boys Brewery now produces some 35,000 litres of beer annually and has gathered a number of awards.

The Woolston brewery is run by Ralph Bungard, a scientist turned brewer, with a passion for keeping things local. Everything that goes into the brews here comes from as close by as possible. Malts make their way here from Gladfield Malts in Dunsandel and the vast majority of hops arrive from Nelson. Three Boys Brewery is also a keen supporter of the local arts and music scene, and teams up with the likes of RDU (a local radio station) to host live radio sessions.

When it comes to flavour development, the team here has its finger on the pulse with the latest trends as well as old time favourites. Think all the classics with a Pacific twist, and specialties such as the Oyster Stout (the most awarded beer in the country, made with Bluff Oysters), a low alcohol Passionfruit Gose (delish) or the 10th Anniversary Apricot Ale (a beer so tasty, that the maker himself vowed to drink one a week ‘til it’s all gone).

Pop in and fill a rigger, order a keg for that next bash or sit down and enjoy a cold one right here – there’s a comfy space upstairs with vintage couches and chairs to set down your tush and watch the brewers at work. You can even grab a takeaway meal from one of the neighbouring restaurants and enjoy it here with a freshly poured pint. Sounds like a pretty good deal, don’t you think?