News
From 24 to 120 Tonnes: Canyon’s 2026 Grain Harvest
This year, our grain harvest brought in 120 tonnes of Canyon-grown grain. Four years ago, that number was 24. What started as a simple question, “what if we grew our...
From 24 to 120 Tonnes: Canyon’s 2026 Grain Harvest
This year, our grain harvest brought in 120 tonnes of Canyon-grown grain. Four years ago, that number was 24. What started as a simple question, “what if we grew our...
Meet Sabro. Mango First. Coconut Second. Gone T...
Big mango up front, coconut through the middle, and a subtle pineapple finish. Sabro is our latest hazy pale ale, built for warm days and quick repeat visits.
Meet Sabro. Mango First. Coconut Second. Gone T...
Big mango up front, coconut through the middle, and a subtle pineapple finish. Sabro is our latest hazy pale ale, built for warm days and quick repeat visits.
Vacation, fairways, and a Sealegs parked on the...
A few huge days at Millbrook Resort, a Sealegs parked at the Tee Junction, Vacation in its annual golf fit, and Canyon pouring all over the course. Here’s our recap...
Vacation, fairways, and a Sealegs parked on the...
A few huge days at Millbrook Resort, a Sealegs parked at the Tee Junction, Vacation in its annual golf fit, and Canyon pouring all over the course. Here’s our recap...
From the Patch to the Pour. Making Red Bridge.
A team field trip to Red Bridge Berries, a few buckets of hand picked strawberries, and eight months in French oak later, Red Bridge was born. Meet our Strawberry and...
From the Patch to the Pour. Making Red Bridge.
A team field trip to Red Bridge Berries, a few buckets of hand picked strawberries, and eight months in French oak later, Red Bridge was born. Meet our Strawberry and...
Best Pizza in Queenstown? Here’s Why Locals Sen...
The best pizza in Queenstown? Think 100-year-old sourdough, a 400°C woodfired oven, fresh local produce and riverside views near Shotover Jet. See why it’s a local favourite.
Best Pizza in Queenstown? Here’s Why Locals Sen...
The best pizza in Queenstown? Think 100-year-old sourdough, a 400°C woodfired oven, fresh local produce and riverside views near Shotover Jet. See why it’s a local favourite.
Why non-alc is no longer the side quest
And why Bright-Eyed is just getting started For a long time, non-alcoholic beer sat quietly on the sidelines. Something you stocked just in case. Something people tried once, nodded politely...
Why non-alc is no longer the side quest
And why Bright-Eyed is just getting started For a long time, non-alcoholic beer sat quietly on the sidelines. Something you stocked just in case. Something people tried once, nodded politely...