Get a head start on your next brew day by changing with the season!
By aligning your beer styles with weather, holidays, and ingredient availability, you’ll always have the right brew at the right time. Whether you’re using a Grainfather system, Mangrove Jack’s kits, or crafting your own recipes, building a seasonal brewing calendar helps you stay ahead of the curve.
Here’s how to plan your brewing year around New Zealand’s seasons, holidays, and ingredient cycles.
Spring (September - November)
Fresh, light, and aromatic beers suit the shift in weather.
Brew: NZ Pilsner, Kölsch, Hazy Pale Ale, Saison
Why: Warmer temps suit ale yeasts; fresh herbs and fruit are in season
Occasions: Labour Day BBQs, garden parties
Summer (December-February)
Think chillers and beach coolers, beers that go down well with a ripper of a sunburn.
Brew: Grapefruit IPA, Wheat Beer, Summer Ale, NZ Lager
Why: Fast-fermenting styles thrive in heat; fruit is abundant
Occasions: Christmas, New Year, Waitangi Day
Autumn (March-May)
Time for malt depth and cooler fermentation.
Brew: Red IPA, Brown Ale, Belgian Dubbel, Amber Ale
Why: Cooler temps suit malt-forward styles; great for aging
Occasions: Easter, Anzac Day, Mothers day
Winter (June-August)
Big, bold, and warming, winter warmer vibes.
Brew: Stout, Porter, Baltic Lager, Rye IPA
Why: Cold temps allow for lagering; dark malts shine
Occasions: Matariki, midwinter gatherings
Whether you’re brewing for flavour, festivity, or just for the hobby, timing your styles to the current season/calendar makes every batch more intentional and… yummier.