Swifty is named after the Swiftburn stream that flows through Royalburn Station in the South Island's high country, where Garage Project's spray-free barley is grown. Brewed by the good folks at Garage Project, this is a Refreshing Beer. An uncomplicated, easy-drinking classic ale. You beauty.

Riffing on Egmont Street Eatery's Caribbean Island inspired Kingston Tastee burger, this Tastee Hazee is brewed with light pilsner malt, plump wheat, and golden naked oats matched with the tropical notes of Mosaic, Citra, and Motueka hops, and spiced up with a subtle touch of tamarind, mango, and ginger. Perfect beside a burger - or just by itself - for ones own island getaway. A collaborative creation with the 2021 Burger Wellington winner Egmont Street Eatery.

Tiny but Mighty. Big things sometimes come in little packages. Say hi to Tiny: Big flavour, without the booze so you can enjoy it anytime, this pack has 2 of each of the Garage Project's non-alcoholic Tiny Range: Tiny IPA, Tiny XPA, Tiny Hazy IPA

Big things sometimes come in little packages. Say hi to Tiny: Brewed with pilsner malt, golden naked oats, Mosaic, Strata and Simcoe, Tiny is specially fermented to give you all the big, juicy hop character you've come to expect from a Hazy IPA - just without the alcohol. Yup that's right. Big flavour, without the booze so you can enjoy your hazy anytime. Tiny, but mighty.

Big things sometimes come in little packages. Say hi to Tiny XPA: Brewed with pilsner malt, Simcoe, Strata and Citra hops. Tiny XPA is specially fermented to give you all the juicy hop character and tropical aromatics you've come to expect from an XPA, just without the alcohol. Yup that's right. Big flavour, without the booze so you can enjoy your XPA anytime. Tiny, but mighty.

A hidden valley of hops. Tutaki Haze, luscious hazy IPA, brewed with juicy New Zealand grown malted barley, wheat and oats and hops grown on the Nelson Lakes farm at the meeting point of the Matakitaki and Tutaki rivers. It's Nelson Sauvin, Motueka and Riwaka like never before, loaded with ripe tropical mango, passionfruit and lifted lime citrus. Discover a new world of flavour.

Slip into something a little more comfortable. Velour, the freshest drop from the Fabric Oat Cream series. Huge additions of creamy oats and lactose create a super smooth sweet oat milk base, woven together with Cashmere, Talus & new HBC 1019 hops creating lush bubble gum, strawberry milkshake, coconut, lemon, lime and pink grapefruit notes. So smooth!

Home & Away, a series of rebrews bringing some of Garage Project's funniest overseas collaborations back to the Garage. For this release Garage Project brings Ghost Grip, originally brewed with pioneering Beijing craft brewery Jing-A. Crisp dry-hopped pilsner brewed with Phantasm infused Nelson Sauvin and Xiangshui Lemon, Grapefruit and Pink Pomelo oils, it's an explosion of bright citrus and expressive hop aromatics. Bringing home the goodness.

Home & Away, a series of rebrews bringing some of Garage Project's funnest overseas collaborations back to the Garage. For this release they bring you Easy As, originally brewed with their good friends Modern Times at their Dankness Dojo in downtown LA. Brewed using a hop free boil, cryo hops in the whirlpool and massive double dry hop of Mosaic, Citra and Nelson Sauvin hops. Bringing home the goodness.

From the Portuguese word for calm, Susegad is a carefree attitude or relaxed and contented enjoyment of life associated with the Indian state of Goa. Susegad, hazy Goan spiced witbier, infused with kokum, a delicious sweet and sour dried plum rind, and a special blend of spices prepared by Chef Chetan Pangam at One80 Restaurant. The result is a deliciously refreshing tart hazy wit, with a delicate spicy twist. Susegad, it's a state of mind.

Garage Project's back with East Coast brewing legends Trillium for an all new collaborative celebration of hop growing terroir. This time they travel to Oregon's majestic Willamette Valley with hand selected hops from Coleman's Alluvial Farm. A hop free boil and massive dry hop addition of Strata, Luminosa and Audacia create a lusciously juicy hazy homage to the unique character of America's North West.

In Japan, during the briefest of seasonal windows, green yuzu on the cusp of ripeness is combined with crushed green chilli and salt, then fermented to create a uniquely piquant seasoning. Inspired by this tradition, Yuzukosho is a kettle soured Pilsner, brewed with green chilli, the fresh zest of locally grown green yuzu and a judicious dose of sea salt. The result is a beer that captures the essence of seasonal freshness, bursting with salty sour citrus, and delicate chilli heat. Oishi!